Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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Rocket tomato and feta salad is packed with flavors and taste, we enjoyed crisp rocket leaves topped with juicy sweet cheery tomatoes and olives.
Recipe Video is Updated on Vidyascooking Youtube English and Tamil Channels 😊
Ingredients:
1 Pack = 20 Cherry Tomatoes
40 Grams Rocket Leaves
2 Tbsp Sliced Black Olives
1 Tbsp Olive Bran (Juice)
1 Tsbp Lime Juice
1 Tsp Chilly Powder
1/4 Tsp Pepper Powder
1/4 Tsp Salt
1 Tbsp Oil (Olive Oil or Peanut Oil)
50 Grams Feta Cheese
Prep:
Pluck and remove the hard stems from rocket leaves. Add the rocket leaves to a pot of water and rinse it well follow this step thrice.
Once the rocket is rinsed well place it in a colander allow excess moisture to drain for 10 minutes. Spread the leaves on a towel and allow it to air dry till there is no moisture.
Wash the tomatoes and place it in a colander allow excess moisture to drain. Spread the tomatoes on a towel allow it to air dry. Chop the tomatoes into halves and reserve.
Wash a lime chop into half and squeeze the lime juice in a bowl and reserve.
I used pre sliced olives, drained the olives from salty water and reserved.
Crumble the feta cheese in a bowl and reserve.
Method:
In a small bowl add chilly powder, pepper powder, 1/4 tsp salt and oil mix well. We can use a tsp of olive juice in the dressing.
On a serving platter spread the rocket leaves in a even layer.
Start layering the rocket leaves with a even layer of chopped cherry tomatoes, followed by sliced olives.
Top the salad with dressing and crumbled feta cheese and serve...Enjoy!
Palak kichadi is a must try recipe it has to be consumed hot topped with ghee. Nutritious and healthy meal for entire family. I prepared this kichadi for lunch along with raita and papad.
Recipe Video is Posted on Vidyascooking Youtube English and Tamil Channel 😉
Palak Kichadi Ingredients:
Masala Paste:
1/4 Cup Onion
1/4 Cup Tomatoes
3 Green Chilies
1/2 Inch Ginger
4 Garlic Pods
1 Inch Cinnamon
2 Cloves
3 Cardamoms
2 Cups Spinach
2 Tsp Oil
For Masala Rice:
1 Cup Jeera Rice (Seeraga Samba Rice)
1 Cup Split Moong Dal (Mung Beans)
1 Inch Cinnamon
1 Star Anise
2 Cloves
3 Cardamoms
1/2 Cup Onions
1/2 Cup Tomato
3 Sprigs Curry Leaves
3 Green Chilies
1/4 Tsp Turmeric
1/4 Tsp Asafetida
Salt as per taste
Oil as required
Ghee as required
Prep:
Peel 2 medium size onions, rinse in water twice. Finely chop the onions and reserve.
Rinse 2 medium size tomatoes in water. Finely chop the tomatoes and reserve.
Remove the stems from green chilies and chop into half.
Peel and rinse 10 pods garlic. Chop the garlic.
Peel and rinse ginger, chop the ginger and reserve.
Pluck and remove the roots from spinach. Rinse the spinach 3 to 4 times in water. Roughly chop if needed and reserve.
Wash and soak the rice and split moong dal.
Separate 4 sprigs curry leaves from stem rinse in water and reserve.
Remove the stem from 3 green chilies, slit the chilies in the middle and reserve.
Peel and rinse equal amount garlic, roughly chop and add it to a mixerjar, grind the ginger and garlic to form a smooth paste and reserve.
Boil 6 to 7 cups water and reserve, use warm water to prepare such recipes the cooking process will be much faster.
Prepare Spinach Masala:
Heat a pan with 2 tbsp oil on medium flame.
Add cinnamon, cloves and cardamom allow the spices to splutter.
Add 1/2 the amount chopped garlic and ginger and fry it a bit.
Add half the amount chopped onions, tomatoes and chilies fry all the ingredients until onions turn transparent.
Add spinach cover then pan with lid and allow the spinach to wilt and cook down.
Once the spinach has cooked remove from flame allow it to reach room temp. Add the spinach masala to a mixer jar without adding water grind to form a smooth paste and reserve.
Method:
Heat a pressure cooker with 2 tbsp ghee and 1 tbsp oil.
Add cinnamon, star anise, cloves and cardamom allow the spices to splutter.
Add chopped garlic and fry till raw flavor reduces. Fry the garlic till light golden in color.
Add finely chopped onion, tomatoes, slit green chilies and curry leaves and fry till onions turn transparent.
Add asafetida, ginger and garlic paste and fry it till raw flavor reduces. We can add 2 tbsp water to cook down the onions till raw flavor reduces.
Drain and add the rice and moong dal to the onion masala. I measured and added 6 cups warm water stir it once.
Add coarse salt and stir well. Place the lid and whistle on high flame allow the rice to cook for 3 to 4 whistles.
Once the pressure has reduced, remove the whistle and lid from the pressure cooker. Add the palak puree mix all the the ingredients once and adjust the consistency with warm water, add salt if needed and place it on medium flame.
Cook the palak kichadi for 3 to 4 minutes on medium flame.
Remove the kichadi from flame and serve it hot topped with ghee...Enjoy!
Have you tried spring onion omelet before? If not then this is a must try recipe. We can serve this omelet anytime of the day for breakfast, lunch and dinner. This omelet pairs well with bread toast, rasam rice and pulao. Chives are shallot greens in local dialect we call shallots as sambar onions. If we cannot find chives we can use spring onions.
Recipe video is updated on Vidyascooking Youtube Channel in English and Tamil😊
Ingredients:
4 Eggs
2 Cups Chives or Spring Onions
1 Tsp Chilly powder
1/4 Tsp Pepper powder
1 Tsp Salt
2 Tbsp Oil, Butter or Ghee as per choice.
Prep:
Separate and sort the chives, remove the root ends and rinse it well in water.
Spread the chives on a towel and allow it to drain and air dry a bit.
Take a bunch of chives and finely chop it, repeat the process and chop all the chives.
Crack the eggs in a mixing bowl.
Method:
To the eggs add the chives, chilly powder, pepper powder and salt whisk well using a fork.
Heat a pan on medium flame with 2 tbsp oil.
Add the egg mixture to the pan, spread all the ingredients in a even layer with a fork and fry it on medium flame for 2 minutes.
Once the eggs have cooked and fried, using a spatula flip the eggs to the other side and fry it for 2 more minutes.
Transfer the omelet to a plate, garnish with finely chopped spring onions, sprinkle chilly powder and pepper powder, serve hot...Enjoy!
I was inspired to recreate this recipe after following many videos on Youtube. Fish bajjis are famous in Pondicherry, these are starters enjoyed across the region. Try to use fish fillets for this recipe any fish would taste excellent. I purchased tilapia from fresh to home which is was convenient to prep and prepare the recipe.
Recipe Video is posted on Youtube English and Tamil Channels 😉
Fish Bajji Recipe Ingredients:
Marination:
300 Grams Tilapia Fish Fillets
1 1/2 Tsp Ginger and Garlic Paste
1 1/2 Tbsp Spicy Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp White Pepper Powder
1/4 Tsp Roasted Cumin Powder
1/4 Tsp Chicken Masala or Tandoori Chicken Masala
1/2 Lime
Salt
Oil For Frying
Ingredients for Batter:
1 1/2 Cups Chickpea Flour
1 Tbsp Chilly Powder
1/4 Tsp Cumin Seeds
1/4 Tsp Carom Seeds
1 Pinch Cooking Soda Powder
1/4 Tsp Salt
2 Tbsp Hot Oil
Prep:
Wash the tilapia fish fillets and allow it to drain in a colander.
Next pat the fish fillets with a paper napkin and reserve in a plate.
Peel and wash equal amounts ginger and garlic, roughly chop and add it to a mixer jar grind to form a smooth paste and reserve.
Add chickpea flour to a sieve and sift it thrice and reserve the flour in a mixing bowl.
Separate curry leaves wash and reserve.
Marination:
In a mixing bowl, add ginger and garlic paste, chilly powder, turmeric powder, white pepper powder, cumin powder, tandoori chicken masala, salt and lime juice, mix all the ingredients and form a smooth paste.
Apply this masala on fish fillets cover and allow it to marinate for 30 minutes. place the fish in fridge until use.
Batter:
Heat oil in a wok for frying in a wok on low flame.
In a mixing bowl add chickpea flour, chilly powder, cooking soda, cumin seeds, carom seeds, salt and 2 tbsp hot oil mix well.
Add water gradually and mix to form a smooth batter. The batter should coat a spoon or finger evenly when dipped, it should not be watery neither thick.
Allow the batter to rest on the counter top for 5 to 10 minutes covered.
Once the oil is hot add french fries and fry till golden, drain from hot oil and reserve on a serving platter.
Method:
Remove the fish fillets from fridge, apply the marination on the fish evenly.
Once the oil reaches smoking point , place it on low flame, take the fish fillets and dip it in the batter the fillet should coat on both sides, shake out excess batter and gently drop it in hot oil.
Place the flame on medium and allow the fish to cook for 2 to 3 minutes on each side.
Gently flip the fish fillets with a slotted spoon and fry it on both sides till golden. Drain the fish from hot oil and reserve on a plate lined with paper napkin. Allow excess oil to drain and serve the fish bajjis with hot sauce along with french fries...Enjoy!
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!
