Paneer Kola Urndai Recipe Using Philips Air Fryer ( Paneer Kofta )

Paneer Kola urndai recipe. Buttery and creamy paneer kola is a perfect starter and pairs well with ghee rice, veg biryani,  or tomato rice.

Recipe Video is Uploaded on Youtube

Ingredients:
200 Grams Grated Paneer
1/4 Cup Finely Chopped Onion
2 Finely Chopped Green Chilies
2 Sprigs Curry leaves Finely Chopped
1 Fist Full Mint and Coriander Leaves Finely Chopped
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Asafetida
1/4 Tsp Chilli Powder
1/2 Tsp Garam Masala
1/4 Tsp Fennel Seeds
2 Tbsp Roasted Bengal Gram
Salt as per taste
2 Tsp Oil

Method:
1. In a mixer jar add fennel Seeds,  roasted bengal gram and grind to form smooth powder.

2. In a mixing bowl add grated paneer,  finely chopped onion, chillies, mint, coriander,  curry leaves,  asafetida,  chilly powder,  garam masala, and salt knead to form smooth dough.

3. Add the ground gram flour in small batches and knead to form smooth dough.

4. Divide and roll the paneer into equal lime size roundels.

5. Place the paneer roundels in the airfryer basket and place the airfryer basket in the airfryer on 180 degree mark cook for 10 minutes.  Every 5 minutes mark flip the paneer Kola till it turns golden.

6. Remove the paneer kola from the airfryer and serve hot for pulao or ghee rice...enjoy!

Sweet Ragi Dosa / Sweet Fingermillet Dosa

Melt in your mouth delicious ragi dosa is a always a hit at my family. This recipe for batter doubles for spicy and sweet dosa verity. 

Recipe Video on Youtube 

Ingredients:
50 Grams Black Gram Dal / Urad Dal
50 Grams Thick Poha / Aval / Avalakki
150 Grams Ragi Flour / Finger Millet Flour
2 Tbsp Grated Coconut
150 Grams Jaggery
1 Cup Water
1/2 Tsp Salt

Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.

After an hour strain the dal in and reserve it in sieve till excess moisture has drained.

Wash and soak the thick poha in 1 cup of water for half an hour.

In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter

Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.

Place jaggery in a bowl along with 1/2 cup water on medium flame,  keep stirring until the jaggery has melted. Using a sieve strain the jaggery and allow to reach room temperature.

Freshly grate or grind the coconut and reserve. Once the jaggery has cooled add the coconut and stir well.
Add half the amount of batter and stir to form dosa batter consistency.

Place a tawa on medium flame, ladle the batter and spread in a even layer to form dosa, spread 2 tsp of oil and ghee on the dosa.

Flip the dosa on both sides till golden fold and remove from flame serve hot with honey...enjoy 😉

Ragi Spicy Dosa / Ragi Chilla Recipe / Kelvaragu Maavu Dosai

Chillas can be prepared with many seasonal veggies. Protein plus fiber is very important for everyone. We can also adapt and use greens in chillas like palak, Coriander, amaranth the green can be finely chopped or boiled and pureed then mixed in the batter this way vitamins infused in chillas for fussy eaters.

Recipe video updated on Youtube

Ragi Chilla / Kelvaragu maavu Dosai

Ingredients:

50 Grams Black Gram Dal / Urad Dal

50 Grams Thick Poha / Aval / Avalakki

150 Grams Ragi Flour / Finger Millet Flour

2 Tbsp Grated Carrots

2 Tbsp Grated Coconut

2 Tbsp Finely Chopped Onion

2 Tbsp Finely Chopped Coriander Leaves

2 Tbsp Finely Chopped Curry leaves

2  Green Chilies Finely Chopped

1/2 Inch Ginger Grated

1 Tsp Cumin Seeds

1 Tbsp Salt

Oil as required

Method:
Wash the uraddal (blackgram dal) thrice. Add 2 cups of water and soak the dal for an hour.

After an hour strain the dal in and reserve it in seive till excess moisture has drained.

Wash and soak the thick poha in 1 cup of water for half an hour.

In a mixerjar transfer the urad dal, grind till coarse paste. Next add the soaked poha in batches and grind till smooth paste. While grinding we can add half cup of water in small batches to achieve smooth batter

Transfer the batter in a mixing bowl. Add the finger millet flour along with half tbsp salt. stir all the ingredients till the batter is smooth we can add half cup of water to form a smooth batter.

In a mixing bowl add grated coconut,  grated carrots, finely chopped coriander,  finely chopped curry leaves, finely chopped chilles, grated ginger,  cumin seeds and salt, mix all the ingredients till well combined.

Place a tawa on medium flame, ladle the batter and spread in a even layer to form chilla , next top the chilla with a small amount of veggie topping in a even layer.

Spread one tsp oil on the chilla allow it to fry for a minute on one side, next gently flip it on the other side add one more tsp oil and fry for a minute till golden.

Fold the chilla and serve it hot with chutney , pickle or curd...enjoy!

This Recipe was published on Deccan Chronical Newspaper 🙏 Here's the link to the article https://www.deccanchronicle.com/lifestyle/food/nutritious-chilla-time-1835281

Panchamritham Recipe

Panchamritham is a offering for God this dish is prepared across southindian. The word "pancha" means five, and "amirtham" means delicacy. The origins of Panchamrit can be traced back to ancient India. It is believed to have been created by the god himself as a divine nectar to rejuvenate the body and mind. Panchamritham nectars of God or the potion of immortality in mythology (amrut). Follow and prepare this ancient recipe offer this during your prayers and seek divine blessings for your loved ones. 

Recipe video is updated on Youtube

Ingredients:

2 Cups Chopped Bananas 

4 Dried Figs

5 Almonds

5 Cashews

5 Dates 

20 Raisins 

2 Tbsp Rock Candy Sugar (Kalkandu)

2 Tbsp Powdered Jaggery 

2 Tbsp Honey 

2 Cardamoms 

1 Pinch Edible Camphor (Pachai Karpooram)

2 Tsp Ghee

Prep:

Grate the jaggery into fine powder.

Wash and peel the banana.

Chop the banana into half and then into bite size half moons.

Crush the cardamom in a mortar and pestle.

Remove the seeds from dates and chop it into tiny pieces.

Chop the dried figs into tiny pieces.

We can also chop the nuts into tiny pieces. 

If the rock candy is in large chunks crush it into tiny pieces. Do not powder the rock candy.

 

Method:

In a mixing bowl combine the chopped banana, nuts, raisins, dates, figs, rock candy, jaggery, edible camphor, and honey. 

Mix all the ingredients till well combined and transfer to a serving dish. 

Offer the panchamritham to God and serve...Enjoy!

Jamun Fruit Pani Puri ( Naga Pazham Pani Puri Recipe )

Naga Pazham or Jamun Fruit in local dialect this fruit is packed with nutrients...Here are some benefits of jamun.

• Purifies blood.
• Good for heart health and BP.
• Excellent for oral health.
• Keeps infections at bay.
• Home remedy for pain.
• Helpful in type 2 diabetes.

This jamun fruit is very dry and can cause throat irritation, its always suggested to be dipped in salt and then eaten. The seeds of this fruit is washed and dried in sun and then powdered, a pinch of the seeds powder which is mixed with some water and consumed early morning to reduce fatigue. In recent times these plums are used in many dishes like kulfi, cheese cake, trifle and pani puris.

Subscribe for Video Recipe on Vidyascooking Youtube Channel 😊

Ingredients:

Jamun Pani:

200 Grams Jamun Fruit

1/2 Inch Ginger

2 Green Chilies

1 Tbsp Chaat Masala

1/4 Tsp Salt

For Potato Filling:

Ready to use Puri:

2 Boiled Potatoes

1/2 Tsp Chilly Powder

1/4 Tsp Chaat Masala

1/2 Onion Finely Chopped

6 Sprigs Coriander

1/2 Lime

Salt as per taste.

Prep:

• Wash the plums in water twice.
• Drain and pat dry the plums and reserve.
• Peel and wash the ginger. Chop the ginger into tiny pieces and reserve.
• Remove the stems from the chilies and rinse it twice in water. Pat dry and chop the chilies and reserve.
• Peel and wash the onions. Finely chop the onions and reserve.
• Separate the coriander leaves from the stem. Rinse the coriander twice or thrice. Pat dry and finely chop the coriander...reserve.
• Wash chop and boil two potatoes. Once the potato is tender, peel and reserve.

Method:

In a mixer jar chop and add the plum flesh only discard the seeds.

Next add ginger, chilies, pani puri masala and salt. Grind all the ingredients to form a smooth paste.

Transfer the ground masala to a bowl, dilute the plum with some water. Taste and adjust the salt and pani puri masala as per choice.

Transfer the pani to a shot glass and reserve.

Crumble and add the potatoes to a mixing bowl, next add chilly powder, chaat masala, salt, onion, coriander and finely chopped onion mix all the ingredients.

Form a cavity in the pani puri shell and fill the puri with potato. Fill the puris with the vibrant jamun pani and enjoy! 

Ridgegourd Coconut Milk Curry Recipe (Peerkangai Paal Kootu)

This simple ridge gourd curry can be served with dhal and rice or served with chapathi or poori. Very simple and creamy curry. People who are allergic to coconut milk can use cows milk or soya milk to prepare this recipe. I've earlier posted a variation using cows milk recipe since a family member is allergic to coconut milk we improvise and use cows milk.

Recipe Video Posted on Youtube English and Tamil Channel😊

Ingredients:

250 Grams Ridge Gourd

1 Cup Roughly Chopped Onions

1 Cup Thick Extract Coconut Milk

1 1/2 Cups Second Coconut Milk

4 Green Chilies Slit

3 Sprigs Curry Leaves 

1/2 Inch Ginger Grated 

1/4 Tsp Each Mustard Seeds, Split Black Gram, Split Chickpeas, Cumin Seeds...

2 Dried Red Chilies

Salt as per taste 

2 Tbsp Coconut Oil

Method:

Peel and chop the ridge gourd chop into medium chunks wash pat dry and reserve.

Crack open the coconut. Using a coconut grater or peeler, gently peel and wash the coconut. Chop the coconut into tiny pieces.

Heat 2 Cups water till warm. Add the chopped coconut to a mixerjar and grind to form fine powder consistency. Gradually add 1/4 cup warm water. Grind the coconut till smooth.

Place a sieve on a bowl, Add the ground coconut to the sieve and strain till milk is extracted and collected in the bowl.

Repeat the process and regrind the coconut with warm water to extract 2nd time. Reserve the 2nd extract coconut milk in a separate bowl.

Heat oil in a wok temper the oil with mustard seeds once the mustard seeds splutters add black gram dhal and channa dhal fry a bit.

Add asafoetida and garlic fry till raw flavor has gone.

Add chopped onions and fry add the curry leaves and chilies fry till onions turn pink in color.

Add the chopped ridgegourd sauté a bit.

Add 2nd extract coconut milk and coarse salt stir and cover the veggie.

Constantly keep stirring in every 2 minute intervals till veggie is half done. 

Add 1st extract coconut milk give it a final stir

Garnish with coriander and serve hot with roti...Enjoy...:)

Fish Fingers Recipe

Homemade fish fingers are packed with flavors and taste. These fish finger were crunchy on the outside, soft and flavorful inside. I normally serve these finger with hot mustard sauce and mayo. 

Recipe is updated on Youtube English and Tamil Channels😊

Ingredients:

450 Grams Basa Fish Fingers

2 Eggs

1+1 Tbsp Kashmiri Chilly Powder 

1Tbsp Spicy Chilly Powder

1 Tbsp Chicken Masala or Curry Powder

1/4 Tsp Turmeric Powder

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

2 Tbsp Corn Flour

1 Tbsp Maida (All purpose flour)

1/4 Tsp Asafoetida

1/2 Lime

1 Tbsp Ginger and Garlic Paste

1 Cup Panko Bread Crumbs 

1/2 Tbsp Salt

Oil for frying

Prep:

Peel and wash equal amount of ginger and garlic. Roughly chop the garlic and chop the ginger into tiny pieces.

Add the ginger and garlic to a mixer jar and grind to form a smooth paste we can add 2 tbsp of water to grind.

We can use pre-cut fish fingers or chop the fish fingers from basa fillets. Wash the basa fillets pat it dry using a napkin.

Place the basa fillet on a chopping board, using a sharp knife chop the fillet vertically into finger length pieces.

Gently rinse the fish in water and place it in a colander to drain.

Marination:

In a mixing bowl add Kashmiri chilly powder, chilly powder, chicken masala, curry powder, turmeric powder, black pepper powder, white pepper powder, asafoetida, lime juice, salt, ginger and garlic paste and egg mix all the ingredients to form a smooth masala.

Next add the fish to the masala and mix well, make sure the marination is evenly applied on the fish. Cover and place the fish in the fridge to marinate for 30 minutes.

Method:

Place oil for frying in a wok on low flame.

To the marinating fish add one more egg, chilly powder, maida, corn flour and salt if needed mix well.

Spread panko bread crumbs on a plate. Gently roll the fish in panko til well coated. Coat 5 to 6 fish fingers for frying.

Place the flame on medium and gently drop the fish fingers one at a time in oil and fry for 2 minutes on one side.

Using a slotted spoon flip and fry the fingers for 2 more minutes on the other side. Fry the fish for 5 minutes till golden.

Drain the fish fingers from hot oil and place it on a plate lined with paper napkin. Once the oil has drained completely start plating.

Sprinkle some kashmiri chilly powder and pepper powder and serve the fish fingers with lime wedges, ketchup and mayo...Enjoy!

Rocket Tomato Feta Salad Recipe

 

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 Recipe (Spinach Kichadi)

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!

Spring Onion Omelets Recipe / Chives Omelet Recipe

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!