Kale and Mango Salad Recipe

Easy and simple kale salad is perfect for any season. combination of crunchy kale and roasted nuts with mango is very tasty. I recently got to know that kale was a decorative plant and belongs to the cabbage family. 

Where did I buy Kale?

 @Gourmet Garden  

Recipe Video posted on Youtube English Channel 😊

Ingredients:

1 Bunch Kale Leaves

1 Cup Cubed Ripe Or Semi Raw Mango

1/4 Tsp Each Chilly Powder, Pepper Powder, Salt

1 Tbsp Olive Oil or Sesame Oil

5 Pieces Each Roasted Cashews, Almonds, Walnuts

1/2 Lime

Prep:

Separate the kale leaves from hard stem.

Wash and pat dry. Reserve the kale leaves on a plate.

Wash and peel the ripe mango.

Cube the mango.

Wash lime, cut in half and squeeze the juice in a bowl and reserve.

Heat a pan on medium flame then place it on low flame add cashews, walnuts and almonds stir and dry roast the nuts for 5 to 10 minutes then remove on a plate and allow the nuts to cool down.

Using a rolling pin gently roll it over the roasted nuts and crush into small pieces and reserve.

If you want to use sesame oil or peanut oil in the recipe heat it well allow it to cool down then add it to the salad.

Method:

In a mixing bowl add cleaned kale leaves we can tear it to bite size pieces.

Next add cubed mango followed by pepper, salt, lime juice, chilly powder and olive oil.

Gently mix the salad and plate it. Top the salad with roasted and crushed nuts and serve...Enjoy!

Egg Vada Pav / Anda Vada Pav / Muttai Vada Pav Recipe

 

This vada pav is truly a egg lovers delight. Well balanced taste, texture and flavors. I enjoyed the spicy potato with egg. The egg and potato combination I have not tried before, it turned out so good.

Recipe is posted on Youtube English Channel 😊

Ingredients:

6 Boiled Eggs

3 Boiled Potatoes

4 Green Chilies

1 Inch Grated Ginger

2 Tbsp Finely Chopped Coriander

1 Tsp Cumin Powder

1 Tsp Chilly Powder

1 Tsp Garam Masala

1 Tsp Salt

Oil for frying

Pav buns

Chickpea Batter:

1 1/2 Cups Besan/ Kadalai Maavu/Chickpea Flour

1 Tbsp Chilli Powder

1 Tsp Salt

2 Tbsp Hot Oil

1 Pinch Cooking Soda

Prep:

Heat a pot with 3 to 4 cups water on low flame. Add room temperature egg and boil it for 5 to 8 minutes. Remove the pot from flame and set aside.

In a pressure cooker or pressure pan add 2 cups water. Wash 2 to 3 medium potatoes and place it in the pressure cooker, cover and place a whistle cook the potatoes for 2 to 3 whistles, remove from flame and set aside.

Peel and wash ginger and onion. Finely chop the onion and grate the ginger and reserve.

Separate the stems from chillies wash and finely chop.

Separate the coriander leaves wash twice or thrice, finely chop and reserve.

Drain the potatoes, peel and grate and reserve.

Peel the egg and place it air tight container until use.

Sift the chickpea flour and reserve in a bowl.

Prep and prepare the mint and garlic chutneys ahead of time and reserve. Recipe video links are posted below this recipe.

Prepare Potato Filling:

Heat a wok on medium flame. Add 2 to 3 tsp oil once the oil reaches temp, add finely chopped ginger, onion and chilies and fry till golden.

Add cumin powder, chilly powder and garam masala and fry the onion for another 2 more minutes.

Add grated potato and fry for a minute make sure the onion and masala is well incorporated. Add salt and fry the potato for 2 more minutes. Remove from flame and set the potato filling in a bowl.

Method to Prepare Batter:

Sieve the chickpea flour twice and add to a large mixing bowl. 

Add chilly powder, and soda-bi-carb to the flour.

Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.

Gradually add water and mix well to form smooth batter.

The batter consistency should be slightly thinner than dosa batter.

If we dip a spoon or your thumb the batter should evenly coat.

Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.

Prepare Egg Vada:

Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.

Place the flame on medium. Prepare lime size aloo roundels and reserve.

Slice the egg in half then gently cover the aloo filling on one half of the egg form a roundel and reserve. Follow the same step and prepare as many bonda's you want to serve. 

Mix the chickpea batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.

Repeat and prepare bondas.

Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.

Drain excess oil and serve the bonda hot with mint chutney as it is.

To Prepare Egg Vada Pav:

Slice the pav bun in half. Spread garlic and mint chutney on the pav.

Place the egg vada in the pav and serve hot...Enjoy 😊

Mint Chutney Recipe 

Garlic Chutney Recipe 

Masala Idli Recipe

Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe. 

Recipe video posted on Youtube English Channel 😊

Masala Idli Recipe:

10 Idles

1 Large Onion

3 Green Chilies

2 Sprigs Curry Leaves

1 Tbsp Coriander Leaves

5 Pods Garlic

1/2 Inch Ginger 

1 Tbsp Lime Juice or Tamarind Extract

1/4 Tsp Asafetida

1 1/2 Tbsp Vangi Bath Masala

Salt as per taste

Oil for frying

1 tsp Ghee

Prep:

Use chilled or frozen idli for this recipe.

Cube the idli and freeze it.

Peel, wash and finely chop the onion.

Wash and finely chop chilies.

Separate coriander leaves rinse twice, drain and finely chop.

Peel, wash and finely chop ginger.

Peel, wash and finely chop garlic.

Separate curry leaves rinse twice, drain and reserve.

If you want to prepare vangi bath powder from scratch  please follow the link: Recipe

Vangibath recipes on Vidyascooking

Method:

Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.

Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.

Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.

Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.

Add vangi bath masala and fry the onion for few seconds.

Add the fried idly pieces and fry for a minute in the masala.

Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.

Garnish with finely chopped coriander and lime juice...serve hot and enjoy!

Stove Top Grill Chicken | Easy and Affordable Grilled Chicken Recipe

This grill chicken recipe is easy to prepare and affordable. The spice level and consistency is excellent. We can use air fryer or oven for this same recipe. 

Recipe video on Youtube English Channel 😊

Stove Top Grill Chicken Recipe
1 Kg Whole Chicken (With Skin)
2 Tbsp Kashmiri Chili Powder
1 Tbsp Degi Mirchi Powder 
1 Tbsp Paprika (Sweet Chilly Powder)
1 Tbsp Spicy Thikka Lal Mirchi Powder (Spicy Chilly Powder)
1 Tbsp Pepper Powder
1 Tbsp Kitchen King Masala or Tandoori Chicken Masala
1 Tbsp Zaatar
1 Tbsp Sumac
1 Tbsp Peri Peri Masala
1 Tbsp Ginger and Garlic Paste
1 Tsp Salt
4 Tbsp Oil
4 Tbsp Water

Homemade Mayo Recipe Video

Prep: 

Wash the chicken well allow it to drain in a colander. then pat the chicken dry and reserve.

Peel and wash equal portions of ginger and garlic and grind to form a smooth paste.

Marination:

In a mixing bowl combine Kashmiri chilli powder, degi mirichi, thikka lal mirchi, paprika, pepper powder, kitchen king masala, zaatar, sumac and peri peri masala mix well, then add salt and ginger garlic paste, mix well. Gradually add water and oil mix to form a smooth paste.

Apply the marination on the chicken. massage the marination on the chicken well and place it in the mixing bowl, allow the chicken to marinate well for 4 hours in the fridge.

Method:

Place a wide heavy bottom pan on medium flame. Once the pan reaches temp place it on low flame.

Apply and massage the chicken well in the marination. Gently place the chicken in the pan. Dilute the excess marination with 1/4 cup water and add it to the chicken.

Cover and cook the chicken till tender, we can flip the chicken twice making sure the chicken is well cooked.

Once the chciken is cooked reserve the chicken in another plate or bowl and allow it to reach room temperature.

We can reduce the gravy till sauce consistency and serve it with the chicken.

Place a grill rack on the stove allow it to heat well on medium flame and place the chicken gently flip and grill the chicken for 10 minutes on all sides.

Place the chicken on serving plate and serve the grill chicken will reduced sauce and mayo...Enjoy!

Grill Chicken Recipe Video

Dill Leaves / Sombu Keerai / ಸಬ್ಸಿಗೆ ಸೊಪ್ಪು Mutton Fry Recipe

Bengaluru / Bangalore based Tamil community prepares this mutton dill fry. We prefer serving this mutton with rasam rice and the thokku or the dry masala curry is mixed with rice and ghee and enjoyed. 

Recipe Video posted on Youtube English😀

Mutton Dill Fry Recipe Ingredients:
500 Grams Mutton
1 Cup Dill Leaves
1/4 Cup Peas
1 Large Onion
5 to 6 Pods Garlic 
6 Green Chilies
1 Tbsp Ginger and Garlic Paste
1 + 1 Tsp Chilly Powder
1 Tsp Turmeric Powder
1 1/2 Tbsp Coriander Powder
2 Tbsp Ghee
2 Tbsp Oil
2 Inch Stick Cinnamon
4 Cloves
4 Pods Cardamom
1/2 Tsp Peppercorns
1/4 Tsp Fennel Seeds
1/4 Tsp Dried Coconut 
1/4 Tsp Jeera
1/2 Star Anise
Salt as per taste

1 Tsp Lime Juice

Prep:

Separate the dill leaves from hard stems and reserve only tender dill leaves.

Rinse the dill leaves in water three to four times. Strain and reserve the dill leaves in a colander. Allow excess moisture to drain.

Finely chop the dill leaves.

Separate the curry leaves, rinse in water and reserve.

Peel, wash and roughly chop the onion.

Remove the stems and wash the chilies. Slit the green chilies and reserve.

Peel, wash and crush the garlic slightly and reserve.

Peel and wash equal amounts of ginger and garlic and prepare a smooth paste.

Rinse the mutton well and place it in a colander allow excess moisture to drain.

To Cook the Mutton:

Heat a pressure cooker on medium flame with a tsp oil.

Add 1 inch stick cinnamon, 2 cloves, 2 pods cardamom and allow it to splutter.

Add the mutton, 1 tbsp ginger and garlic paste, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tbsp coriander powder and 1 tsp salt, stir and fry the mutton for a minute.

Once the mutton releases it's own juices measure and add 1 1/2 tea cups water stir well. Bring to a rapid boil, cover and place a whistle cook on high flame for 4 to 5 whistles or until the meat is tender.

Once the meat is cooked and if there's excess mutton broth drain and reserve the meat in a bowl and boil the broth, reduce it till thick consistency and reserve.

To prepare masala paste:

Heat a wok on medium flame with a tsp ghee and oil.

Add pepper, fennel, cumin, star anise, cloves, cinnamon, and cardamom stir and fry for a few seconds.

Add 1/2 the amount of onions, 2 chilies and dried coconut powder and fry till onion turn transparent.

Transfer the fried masala to a plate or mixer jar and allow it to cool completely. 

Once the masala cools down add 1/4 cup water and grind to form a smooth paste.

To Prepare Mutton Fry:

Heat a wok with a tsp oil and ghee. 

Add the remaining onion, crushed garlic and chilies, fry the onion till it turns transparent on medium flame.

Add 1 inch stick cinnamon, 2 cloves, 1 cardamom and fry for a minute.

Add 1 tsp chilly powder,1/2 tsp turmeric and 1 tbsp coriander powder and fry the masala for another minute.

Add dill leaves and frozen peas and a tsp salt stir well and fry. Add 1/4 cup water or meat broth cover and cook for 5 minutes on medium flame.

Add mutton and stir well in the dill leaves masala. Add 1/4 cup water and stir well. Cover and cook on medium flame for 10 minutes.

Add the prepared masala paste and dilute the masala with 1 cup water. Add the masala water, cover and cook the meat on medium flame allow the gravy to reduce.

Open the lid stir and fry the mutton and reduce the gravy for another 5 minutes.

Once the dill leaves mutton fry is done add lime juice and stir once. Serve the dill leaves mutton fry with steam cooked rice and enjoy!

Chicken Frankie Recipe

As a kid I've grown up eating Frankie which was prepared by mom. We used to get a garam masala back then which was used in Frankie but that brand shut down. If your a kid from 70's you'll remember sona masala which vanished from Bengaluru, which was the original masala used in frankie. Similar to sona masala we can use shakthi curry powder these days. If you can find sona masala online or where you live use the meat or chicken masala from the brand.

Chicken Frankie Recipe Posted on Youtube Channel

Chicken Frankie Recipe Ingredients:

250 Grams Boneless and Skinless Chicken Thighs

1/4 Cup Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Paprika or Kashmiri Chilly Powder

1 Tbsp Plain spicy Chilly Powder

1/2 Tbsp Curry Powder

1/4 Tsp Turmeric

1 Tsp Salt

1 Tsp Pepper Powder

Marinate:

Get the boneless chicken chopped into tiny pieces or chop the chicken into tiny pieces.

Wash the chicken well and drain it using a colander.

Add the chicken to a mixing bowl.

Start adding yogurt, ginger and garlic paste, Kashmiri and regular chilly powder followed by pepper powder, curry masala, turmeric and salt.

Mix and massage all the masalas well in the chicken cover and allow it to marinate for 10 to 15 minutes.

Dough:

1 Cup Maida

1 Cup Whole Wheat Flour

1/4 Tsp Salt

2 to 3 Tbsp Oil

Water as required

Knead the Dough:

In a mixing bowl add equal portions of maida and wheat flour, add salt and mix the dough well.

Gradually add water and knead to form a smooth dough.

Knead the dough for 10 minutes and add oil knead it for 5 more minutes. Cover the dough and allow it to rest for 15 minutes.

Stir fry Veggies:

1 Large Onion Sliced

1 Large Capsicum Thinly Sliced

4 Green Chilies Slit

2 Tbsp Garam Masala or Curry Powder

3 Tbsp Ketchup

1 Tbsp Ghee

1 Tbsp Oil

Method:

Once the chicken has marinated well in the masala mix it once. Heat a wok on medium flame, add oil and ghee.

Add the chicken to the wok and fry it for 2 minutes on medium flame. To the leftover marination add 1/4 cup water dilute and add it to the chicken.

Stir the chicken well cover and cook it on medium flame till the moisture is evaporated and the chicken is tender.

Add sliced onion and capsicum followed by curry powder and ketchup stir and fry till all the ingredients are well cooked.

Remove the chicken from flame and allow it to cool down completely.

Assembly:

Prepared Dough

Prepared Chicken Filling

4 to 5 Eggs

1/2 Cup Sliced Capsicum

1/2 Cup Sliced Onion

Tomato Ketchup

Mayonnaise (Optional) 

Salt

Pepper

Oil

Heat a tawa on medium flame.

Knead the dough once and divide equal roundels.

Dip the roundels in some flour and  place it on a board and roll out uniform rotis.

Whisk an egg with salt and pepper and reserve.

Once the tawa is hot transfer the roti on the tawa and fry it for a minute on one side the flip and fry for another minute, flip it again and add the egg, using a fork spread the egg on the roti.

Add a tbsp oil on the sides of the roti and on top of the roti. Sprinkle pepper and salt.

Flip the roti and fry it for a minute. Remove the roti and place it on the plate. Similarly prepare one more roti.

Heat up the chicken once more and fry it for a minute.

Start layering the roti with ketchup and mayo. Spread the ketchup and mayo the place 2 tbsp chicken filling.

Top with sliced onion, capsicum and chilies and roll the frankies and serve hot.

We can also grate and add cheddar cheese and roll the frankies and serve it hot...Enjoy!

Tips:

We can use whole wheat flour in this recipe and avoid maida. I have prepared the original way we can always choose healthier options.

Prepare the chicken and dough ahead of time and refrigerate night before for that exact taste and flavor. 

Kasundi Prawn Popcorn Recipe

My own concoction of spices to marinate the prawns. I was satisficed with crunchy and spicy prawn.

Kasundi Prawn Popcorn Recipe Posted on Youtube English

Ingredients:
250 Grams Cleaned Prawns
1 Tbsp Mustard Sauce
1 Tsp Chilly Powder
1 Tsp Peri Peri Masala
1 Tsp Chaat Masala
1/4 Tsp Chilly Flakes
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/4 Tsp Lime Juice
1/4 Tsp Salt
1 Egg
2 Tbsp Corn Flour
1 Cup Panko Bread Crumbs
Oil For Frying

Prep:

Peel, devein and wash the prawns twice in water. Place the prawns in a colander and allow it to drain.

To Marinate:

Add the drained prawns to a large mixing bowl.

Add lime juice, pepper powder, chilly powder, peri peri masala, chaat masala, turmeric powder, chilly flakes, and mustard sauce combine all these ingredients mix well cover and allow the prawns to marinate well for 15 minutes.

To Crumb Prawns:

Add an whisked egg, corn flour, and salt mix well.

Spread panko bread crumbs on a plate.

Gently roll the marinated prawns in panko.

Place the crumb coated prawns on a plate or on a mesh stand and reserve.

Prepare:

Heat 1 cup to 1 1/2 cups oil in a deep wok, on medium flame for 5 to 8 minutes.

Place on low flame and gently drop the crumb coated prawns one at a time and fry 4 to 5 pieces in a batch.

Fry the prawns for 2 minutes on each side for 4 to 5 minutes.

Once the panko turns golden, drain the prawns and place it on a napkin to drain excess oil and then plate the popcorn with lime wedges and mayo...Enjoy this prawn popcorn hot!

Stir Fried Veggies Recipe

Stir fried veggies is normally served as a sidedish with noodles, fried rice, or it can be rolled into roti wraps a very healthy and tasty dish.

Recipe Video Posted on Youtube English

Stir Fried Veggies Ingredients:
1/4 Cup Beans
1/4 Cup Carrots
1/4 Cup Mushroom
1/4 Cup Baby Corn
1/4 Cup Peas
1 Large Onion
1 1/2 Cup Capsicum (Red / Yellow / Green)
1 Inch Ginger
10 Pods Garlic
3 Slit Green Chilies
2 Dried Red Chilies
1 Tsp 8 to 8 Sauce or Dates Syrup
1 Tsp Dark Soya Sauce
1 Tbsp Green Chilly Sauce
1 Tsp White Pepper Powder 
1/4 Tsp Sugar
1 Tsp Salt
2 Tbsp Corn Flour
2 Tbsp Sesame oil
1 Tsp Vinegar
Coriander for garnish

Prep:

Wash, Peel and Chop Carrots into 1 inch sticks

Wash, remove string and chop beans into 1 inch pieces

Wash and drain mushroom and chop into quarters

Wash and chop red, yellow and green capsicum into cubes

Peel, wash and chop onion into cubes

Peel, wash and finely chop ginger

Peel, wash and finely chop garlic

Wash and slit green chilies

Mix corn flour in 1/4 cup water, dilute

Peel, wash and reserve peas

Wash and chop baby corn into 1 inch pieces

Steam cook:

In a heavy bottom pressure cooker add cleaned beans, peas and chopped carrots along with 2 tbsp water. Cover and cook the veggies on medium flame for 5 minutes till tender.

Add chopped baby corn, stir and cook for another minute. Add chopped mushroom stir and cook till the moisture has evaporated.

Method:
Heat 2 tsp sesame oil in a wok on medium flame.

Add finely chopped ginger, garlic, onion and chilies. Stir and fry till onions turn transparent.

Add the steam cooked veggies stir and fry on high flame.

Add soya sauce, chilly sauce, salt, sugar and date syrup and stir fry veggies on high flame for another 5 to 8 minutes.

Add corn starch and stir fry all the ingredients. Add pepper powder and vinegar finally and stir fry once more for 2 more minutes and serve hot with noodles or fried rice and Enjoy!