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Mango salsa can be serve with nachos, grills, barbecues and bread toast. I like to eat it as it is the combination of sweet, sour, spicy and crunchy texture is simply superb. We can use any local variety mangoes for this recipe, I have prepared this salsa with banganapalli mango which was not to ripe neither sour, it was semi ripe.
Mango Salsa recipe posted on vidyascooking Youtube Channels English and Tamil 😊
Ingredients Mango Salsa: 1 Large Semi Ripe Mango 1/2 Cup Mixed Color Peppers or Capsicum 2 Green Chilies 1 Large Onion 2 Cloves Garlic 1/2 Inch Ginger 2 Tbsp Coriander 1 Tsp Salt 1 Tsp Chilly Powder 1 Tbsp Sugar
Prep:
Wash and chop green, red and yellow capsicum into half, next remove the seeds and stem. Finely chop all the peppers and reserve
Remove stem from chilies, rinse in water and finely chop.
Peel the onion, rinse in water and finely chop.
Peel the ginger and garlic using a grater, grate the ginger and garlic and reserve.
Separate coriander leaves rinse in water, drain and finely chop.
Wash the mango, pat dry. Using a peeler, peel the skin. Then finely chop the mango and reserve.
Rinse a lime chop into half and reserve.
Method:
In a large mixing bowl combine all the chopped veggies along with mango.
Mix all the ingredients well. Just before serving we need to add salt.
Add lime juice, sugar and chilly powder mix all the ingredients once more. cover and refrigerate for 30 to 45 minutes.
Add salt as per taste, mix once more and serve with nachos...Enjoy!
Nutritious and delicious egg paniyaram can be served any time of the day it is a snack and can be served as a side dish. All the ingredients are similar to an omelet but the fluffy texture and bounce in this is completely different from omelet.
Egg Paddu Recipe is updated on my Youtube Channel English and Tamil 😊
Egg Paniyaram Ingredients: 6 Eggs 1 Large Onion 3 Green Chilies 2 Sprigs Curry Leaves 4 Sprigs Coriander 1/2 Inch Ginger 1/2 Tbsp Pepper Powder 1 Tbsp Salt Oil and Butter as required
Prep:
Peel and wash onion. Finely chop and reserve.
Remove the stems from chilies, wash and finely chop.
Peel and wash the ginger, grate and reserve.
Separate curry leaves and coriander leaves, rinse the greens in water twice. Finely chop and reserve.
Use block cheese chop into small cubes and reserve.
Crack the eggs and reserve in a bowl.
Method:
To the eggs add all the finely chopped ingredients, set the cheese aside.
Using a fork stir all the ingredients. Add salt and pepper powder and whisk well.
Heat a paddu / paniyaram pan on medium flame. Add oil , ghee or butter to all the slots.
Using a ladle stir all the ingredients in the egg well then ladle the mixture in all the slots.
After few seconds place cheese pieces and top with more egg mixture. Add cheese is optional.
After a minute gently flip and paniyaram to the other side and allow to cook for a minute. Gently keep flipping and fry all the paniyarams in the same way for another minute.
Remove paniyarams from flame and start serving on a plate.
Serve these paniyarams hot with ketchup and Enjoy!
Banana stem stir fry is normally prepared across Tamilian homes. We prefer to prepare this dish with Kara Kuzhambu (Tamarind based curry) and steam cooked rice. I have posted many recipes with banana stem do prepare all of them.
First step we should know how to clean banana stem. Here's a detail video how to clean.
Recipe Video for Banana Stem Stir Fry is Posted on Vidyascooking Youtube Channels in English and Tamil Subscribe for more content and recipes 😊
Ingredients Banana Stem Stir Fry:
2 Cups Cleaned Banana Stem
1 Cup Cooked Split Chickpea Dal
1/4 Tsp Turmeric Powder
1 Large Onion
1 Whole Garlic
5 Sprigs Curry Leaves
1/4 Tsp Mustard Seeds
1/4 Tsp Black Gram Dal
1/4 Tsp Cumin Seeds
1/4 Tsp Asafetida
3 Dried Red Chilies
Oil as required
Coriander for garnish
Salt as per taste
Prep:
Wash and soak Chana dal for 15 minutes. Drain the Chana dal and add it to a container with water for every 1 cup Chana dal add 1 cup water and 1/4 tsp turmeric powder cover the pressure cooker place a whistle and cook the dal for 1 to 2 whistles. the dal should not get mushy it should retain a slight bite to it.
Please follow the steps and clean the banana stem from the video, soak the chopped banana stem in buttermilk for 15 minutes before use.
Peel, wash and roughly chop onion.
Peel, wash and crush garlic.
Separate curry leaves from stem and rinse well, drain and reserve.
Break the dry red chilies into halves and reserve.
Separate coriander leaves from stem, rinse twice and finely chop.
Method:
Heat 2 tbsp oil in a wok on medium flame.
Add mustard, cumin and black gram dal allow all the ingredients to splutter.
Next add dried red chilies, curry leaves, garlic and onions and fry till onion turns transparent.
Add asafetida and fry the onions.
Drain and add banana stem and fry for another minute.
Add 1 cup water and salt as per taste stir and cook the banana stem till tender and not mushy.
Cover and cook the banana stem till all the water/moisture has evaporated.
Add the dal and stir well cover and cook for another 5 minutes.
Remove the wok from flame stir once and dish out, garnish with finely chopped coriander and serve hot with stem cooked rice...Enjoy!
I enjoy the flavor and taste of mushrooms and egg combination. Mushrooms substitutes or curbs my cravings for meats. Mushrooms are low in calories and sugar. They are also high in protein and vitamin D, and they’re a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets.
Recipe Video Uploaded on Vidyascooking Youtube Tamil and English Channels 😊
Ingredients:
2 Packs Button Mushrooms
4 Eggs
1 Large Onion
1 Medium Green Capsicum
1 Large Tomato
5 Green Chilies
5 Sprigs Coriander Leaves
2 Tbsp Fresh Cream or Malai
1/4 Cup Milk
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Chicken Masala
1/4 Tsp Pepper Powder
Salt as required
Oil / Ghee or Butter as required.
Garnish: Coriander Leaves
Prep:
Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.
Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.
Slice the mushrooms and reserve.
Peel and wash 2 medium onions. Slice one onion and finely chop the other.
Remove the stems from chilies, rinse in water and finely chop.
Rinse tomatoes and finely chop.
Separate coriander leaves from stem and finely chop.
Peel and rinse equal amounts of ginger and garlic. Roughly chop and add it to mixer jar grind to form smooth paste and reserve.
Crack and add the eggs to a bowl using a fork or whisk beat the eggs well. 1/4 tsp salt can be added while whisking the eggs.
Method:
Heat a pan on medium flame with butter or oil. Add finely chopped onions, chilies, tomato and coriander, stir and fry all the ingredients for 2 minutes.
Add ginger and garlic paste followed by spice powders, chilly powder, turmeric and chicken masala fry till raw flavor reduces.
Once the onion and tomato softens, add the mushrooms and fry till soften. if your using per cooked mushrooms then fry for 2 more minutes.
Add 2 tbsp milk along with cream and stir well allow to cook till oil separates, reserve 4 to 5 tbsp of the masala in a bowl.
Spread the masala in a even layer. Next whisk the eggs once and spread it on the masala evenly cover and cook for 2 to 3 minutes.
Open the lid and gently flip the omelet to the other side add some butter if needed, fry for 2 more minutes transfer the omelet to a plate. Spread the reserved mushroom masala in the omelet, garnish with finely chopped coriander and serve hot...Enjoy!
Delicious fish 65 pairs well with biryanis, pulaos, southindian meals or can be served as a starter.
Ingredients:
300 Grams Skinned and Deboned Fish Cubes (Sail fish, king fish, Tuna, Tilapia or Basa) Can be used for this recipe.
1 Tbsp Degi Mirchi
1/4 Tsp Pepper Powder
1/2 Tsp Curry Powder (Aachi Masala)
1/2 Tsp Chicken Masala (Everest)
1/4 Tsp Turmeric
1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 Egg
1 Tbsp Ginger and Garlic Paste
1/2 Lime
1/4 Tsp Asafetida
2 Tbsp Corn Flour
1 Tbsp Maida
Salt as per taste
Oil for frying
4 Sprigs Curry Leaves
Recipe Video posted on Youtube English and Tamil Channels 😉
Prep:
Gently Rinse the fish pieces in water. Drain excess moisture using a colander.
Separate curry leaves rinse in water and reserve.
Peel and clean equal amounts of ginger and garlic, roughly chop and grind to form a smooth paste.
Wash lime chop into half and reserve.
Method:
Add the fish to a mixing bowl.
Next add lime juice, egg, chilly powder, chicken masala, curry powder, turmeric powder, crush and add fenugreek leaves, asafetida, ginger and garlic paste, massage all the ingredients well in the fish and allow it to marinate for 30 minutes. Cover the fish and place it in the fridge.
Once the fish has marinated add salt, corn flour, and all purpose flour (maida) mix well. Make sure no lumps are formed.
Heat a wok with oil on medium flame.
Gently drop the fish pieces one at a time. fry 4 to 5 pieces in a batch.
Fry the fish pieces for a minute on one side. gently flip and fry it for a minute on the other side.
Add half the amount of curry leaves place the flame on medium and fry the fish on both sides for 5 more minutes until the outer covering turns golden.
Drain the fish from oil and place it on a tissue paper allow excess oil to drain.
This mushroom soup is so soothing and comforting, I like to pair this soup with some sandwich or salad for a complete meal.
Ingredients:
2 Packs Mushrooms = 250 Grams
1 Large Onion
5 Sprigs Mint
5 Sprigs Coriander
2 Green Chilies
6 Pearls Garlic
1/2 Inch Ginger
10 Black Pepper Corns
1/4 Tsp Cumin
2 Strands Mace
2 Inch Sticks Cinnamon
2 Cloves
1 Small Star Anise Piece
1 or 2 Small Cardamoms
1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Salt
3 Tbsp Oil
1 Tbsp Butter
4 Cups Warm Water
1//2 Lime for garnish
Recipe Video updated on Youtube English and Tamil Channels 😉
Prep:
Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.
Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.
Slice the mushrooms and reserve.
Peel and wash 2 medium onions. Slice one onion and finely chop the other.
Remove the stems from chilies, rinse in water and reserve.
Peel the skin from ginger, rinse and roughly chop.
Peel and rinse garlic, rinse and reserve.
Separate the mint and coriander leaves from stems rinse well and reserve.
Method:
Heat a wok with 2 Tsp oil on medium flame. Add the mushrooms to the wok and stir once. Cover and allow the mushrooms to wilt and cook.
Once the mushroom have cooked half way we can remove it from flame allow to reach room temp and store it in fridge for many dishes. This is how I prep mushrooms for my recipes.
Heat a wok on medium flame with 2 tsp oil.
Add whole spices and spice powders to the oil and allow it to crackle. Next add sliced onion, ginger, garlic, chilies, mint, and coriander fry all the ingredients till onion turns transparent.
Add 1/2 the amount of cooked mushrooms to the onion and fry it once, add salt and 1 cup warm water stir and cover. Cook the mushrooms and onions till tender.
Once the moisture from the mushrooms have evaporated remove from flame allow it to reach room temp.
Add the mushrooms to a mixer jar and grind to form a smooth paste.
Heat the same wok with butter. Add finely chopped onions and fry till transparent. Next add the other half of mushrooms and fry it for 2 more minutes.
Transfer the ground mushroom paste to the wok. Adjust salt and warm water stir and bring it to a rapid boil. Remove the soup from flame and serve warm...Enjoy!
History and stories behind every dish intrigues me. Did you know strawberry and cream existed way back in 1500? A famous British Newspaper (Independent) first happen to publish the history about this combination. Yes strawberries and cream were first served together in 1509, when Cardinal Thomas Wolsey paired them at a banquet during Henry VIII's reign. The combination stuck and nearly 400 years later was among the offerings at the first Wimbledon tournament in 1877. This combination is still served at Wimbledon and fans happen to love the dessert on a hot summers day. I don't know how they prepared whipped cream back in 1500 but for my concoction, I conveniently used whipped cream powder to make things simple.
Recipe Video is updated on Youtube English and Tamil Channel 😊
Ingredients:
2 Packs Strawberries = 15 to 20 Strawberries
2 Packs Weikfield Whipping Creams Powder
6 Tbsp Sugar
First Prepare Whipping Cream:
In a large mixing bowl, add the whipping cream powder.
According to package directions follow, measure and add water stir to combine and prepare lump free batter.
Then place the bowl in fridge and allow it to sit for 10 minutes.
Next using a electric beater whip the cream to form stiff peaks. cover and place it in fridge for 20 minutes.
Prep Strawberries:
Wash the strawberries in water twice then place it on a colander allow excess water to drain.
Remove the stem from the berries, next chop into tiny pieces and add it to a mixing bowl.
Add sugar and mix the strawberries well. Allow the strawberries to rest on the kitchen counter for 10 minutes.
After 10 minutes mix once more, cover and place it in the fridge for 20 minutes.
The strawberries will soften in sugar and most of the moisture from berries will combine with sugar and form a syrup.
Lets Serve:
Using a large star nozzle and pipping bag transfer the whipping cream to the bag.
In a serving glass layer with strawberries and sauce.
Start to pipe the whipping cream next layer.
Repeat and layer strawberries, followed by whipping cream.
Finally garnish with a fresh strawberry and serve chilled...Enjoy!
I enjoyed different textures and taste in this sandwich. The combination of meaty mushrooms and creamy spinach can never go wrong.
Recipe Video Uploaded on Youtube English and Tamil Channels 😉
Spinach and Mushroom Sandwich Recipe
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Bread Slices
1/2 Cup Grated Cheese
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
4 Tbsp Oil
Prep:
Separate the spinach leaves from hard stems.
Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.
Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.
Peel, wash and finely chop onions.
Separate stems from chilies, rinse in water and finely chop.
Once the moisture from spinach has drained, finely chop and reserve.
Slice the mushrooms and reserve.
Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.
Grate Cheese and place it in a box refrigerated until use.
Method:
Heat a pan with 1 tbsp oil.
Add the onion and chilies fry till onion turns transparent.
Add ginger and garlic paste and fry the onions till golden.
Add sliced mushrooms and fry till mushroom release moisture.
Add the spinach on the mushroom cover and cook for 2minutes.
Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.
Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.
Heat a tawa on medium flame.
On a flat dry surface place bread slice, next spread 2 tbsp of mushroom and spinach mixture.
Sprinkle chilly flakes, evenly spread cheese, place another bread slice and gently press.
Gently transfer the sandwich to the tawa, add 1 tsp oil and fry till golden on low flame for a minute, gently flip and add 1 more tsp oil fry till golden.
Remove the sandwich from flame and serve hot with ketchup...Enjoy!
