Pineapple Bhelpuri Recipe

This pineapple bhelpuri is truly a treat for snack lovers. Bhelpuri is a not only a healthy snack but a mini meal for many who skip lunch and enjoy a lite snack. Pineapple in this bhel enhances the taste and flavor of this dish.

Pineapple Bhelpuri Recipe Video is Uploaded on Vidyascooking Youtube Shorts

Pineapple Bhelpuri Recipe Ingredients:

1 Cup Spicy Puffed Rice

1/4 Cup Finely Chopped Cucumber

1/4 Cup Grated Carrots

1/4 Cup Finely Chopped Onion

1/4 Cup Crumbled Boiled Potato

1/2 Cup Chopped Pineapple

2 Tbsp Finely Chopped Coriander and Mint

1/2 Lime

1 Finely Chopped Chilly

1/4 Tsp Chilly Powder

1/4 Tsp Chaat Masala

1/4 Tsp Salt

Optional (Kara Boondi, Nylon Sev, Papdi, Cornflakes Mixture)

Prep:

Wash, peel and chop pineapple, cucumber and onion into tiny pieces.

Wash, peel and grate carrots.

Wash and finely chop chilies.

Wash and finely chop mint and coriander leaves only.

Peel, wash and boil a potato. Allow the cooked potato to reach room temperature, crumble and set aside.

Method:

In a mixing bowl add the crumbled potato, chopped onion, cucumber, grated carrots, chopped pineapple, finely chopped, chilies, lime juice, chilly powder, salt, chaat masala, mint and coriander, mix all the ingredients well.

Next add the puffed rice, boondi, cornflakes mixture, and papdi mix well, transfer to a serving plate garnish with nylon sev....Enjoy!

Coconut Rice Recipe / Thengai Sadam Recipe

This coconut rice recipe is so popular here in southindia, mom's across Tamil homes would prepare this dish for tiffin box, or with leftover rice and sometimes as prasadam / offering for lord Ganesha on sankatahara chaturti day. I've been enjoying this dish since my childhood. Coconut has amazing healing properties and when consumed with rice they say if you gut is irritated due to spicy food, coconut heals the system faster.

Coconut Rice Recipe Video Uploaded on Vidyascooking Youtube Shorts

Coconut Rice Recipe Ingredients:

2 Cups Cooked Rice

1/2 Cup Grated Coconut

1/4 Tsp Mustard

1/4 Tsp Split Black Gram Dal

1/4 Tsp Split Chickpeas

1/4 Tsp Asafetida

3 Dried Red Chilies

2 Sprigs Curry Leaves

10 Cashews

3 Tbsp Coconut Oil

Salt as per taste.

Prep:

To prep 2 cups cooked rice measure 1 1/2 cups raw rice in a bowl, rinse the rice in water till the water runs clear. Transfer the rice to a pressure cooker or electric cooker measure and add 3 cups water stir cover and place a whistle cook on high flame until 4 whistles remove from flame uncover allow the rice to reach room temperature.

Grate the fresh coconut and reserve.

Break the dried red chilies in half and reserve.

Break the cashews in half and reserve.

Separate the curry leaves from stem, rinse in water twice and reserve.

Method:

Heat a wok on medium flame with coconut oil.

Add split chickpeas, split black gram dal and cashews fry till golden.

Add mustard seeds allow it to splutter. Add dried red chilies and fry it a bit.

Add grated coconut and curry leaves fry it a bit.

Add asafetida and stir well.

Add rice and break the lumps if any using back of the spoon. Add salt as per taste and stir well.

Cook the rice until it has heated well, remove from flame and serve right away...Enjoy!

Nei Podi Chicken Fry Recipe / Nei Podi Kozhi Varuval Recipe / Podi Kozhi

This is a simple version of chicken ghee roast prepared across Chennai. Nei podi literally translates as ghee and chutney powder. The milagai podi or also called as chutney podi dominates the flavors, texture and taste in this recipe.

Nei Podi Chicken Fry Recipe is Uploaded on Vidyascooking Youtube Shorts

Nei Podi Chicken Fry Ingredients:

300 Grams Boneless Chicken Pieces

3 Tbsp Chutney Podi / Milagai Podi

2 Small Onions

1 Tbsp Ginger and Garlic Paste

2 Tbsp Yogurt

1/2 Lime

3 Green Chillies

2 Sprigs Curry Leaves

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/2 Tsp Garam Masala

1 Tsp Coriander Powder

3 Tsp Ghee

2 Tsp Oil

Salt as required

Home Made Chutney Podi / Milagai Podi Recipe on Vidyascooking Channel

Prep:

I used chicken thigh boneless in this recipe. Using a sharp knife chop the chicken into tiny bite size pieces and wash twice allow excess moisture . to drain in the colander and reserve.

Peel wash and chop equal amount of ginger and garlic add it to a mixer jar and grind to form a smooth paste reserve.

Peel and wash onions. Finely chop and reserve.

Remove the stems from chiles, rinse thrice, slit in half and reserve.

Prepare milagai podi as mentioned in my video and reserve.

Separate the curry leaves from stem, rinse twice and reserve.

Marination:

In a mixing bowl transfer the cleaned and drained chicken. Add yogurt, chilly powder, turmeric powder, chilly powder, salt, garam masala, coriander powder, ginger and garlic paste, massage all the ingredients well in the chicken cover and allow to marinate for 15 minutes.

Method:

Heat a wok on medium flame with oil. 

Add finely chopped onions , curry leaves and slit green chilies stir and fry all the ingredients till onion turns transparent.

Add the marinated chicken and stir well with the onions. Place on low flame allow the chicken to release moisture and cook.

Stir the chicken once more cover and cook until tender. Do not add water the chicken will get soggy and not dry fry.

Once the chicken has cooked and is tender uncover and allow excess moisture to evaporate. 

Sprinkle milagai podi generously top with ghee and stir fry until the chicken is covered in the podi fry till chicken is crispy on all sides. Dish out the chicken on a serving plate and serve hot with southindian meals...Enjoy!

Stove Top Grilled Pineapple Recipe

Grilled pineapple has been a family favorite. I enjoy this refreshing and tasty treat. We can serve this grilled pineapple with grilled chicken or grilled veggies. I have grilled and prepared this dish on regular stove, we don't need charcoal grill or any other grill to prepare this dish. 

Grilled Pineapple Recipe Video Uploaded on Vidyascooking Youtube Shorts

Stove Top Grilled Pineapple Ingredients:

8 to 9 Pineapple Slices 

1/4 Tsp Garam Masala or Meat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Pepper Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Flakes

1/4 Tsp Salt

1 Tbsp Sugar

Oil as required

Prep:

Wash the pineapple well allow it to drain, set it aside to airdry for few minutes.

Remove the head of the pineapple, using a very sharp knife cut it into thick slices.

Trim the edges and peeled pineapple is ready.

Chop the slices into half and reserve.

Marinate:

In a large mixing add the pineapple slices.

Combine and mix chilly powder, chilly flakes, garam masala, salt, pepper powder, sugar and chaat masala.

Sprinkle evenly on the pineapple slices mix well cover and allow it to marinate for 15 to 30 minutes.

Creamy Pineapple Curry is another superb dish try this recipe

Method:

Place a grill rack on the stove. On medium flame allow it to heat well.

Brush some oil on the grill rack.

Place the pineapple slices and grill it for 5 minutes on low flame. Flip and brush oil on both sides while grilling.

Once a sweet and grilled flavor starts release from the pineapple check if the fruit is soft using a fork, remove it on a serving plate. Serve the grilled pineapple hot...Enjoy!

Cucumber and Pineapple Raita Recipe

Try preparing this creamy, crunchy and flavorful pineapple raita for pulao, biryani or just serve it with roti of choice. I enjoyed this raita with masala chapathi.

Cucumber and Pineapple Raita Recipe Video Uploaded on Vidyascooking Youtube Shorts

Cucumber and Pineapple Raita Ingredients:

1/2 Cup Chopped Cucumber

1/2 Cup Chopped Pineapple

1/2 Cup Yogurt

5 Walnuts

5 Cashews

5 Raisins 

1 Tsp Chilly Flakes

1/2 Tsp Salt

1 Tsp Sugar

Prep:

Wash, peel and chop the pineapple into tiny pieces.

Wash, peel and chop the cucumber into tiny pieces.

Wash and chop the walnuts and cashews into tiny pieces.

Method:

In a mixing bowl add chopped cucumber, pineapple, walnuts, cashews, raisins, salt, sugar and chilly flakes. Mix all the ingredients till well combined. Add yogurt and mix well. Chill the pineapple raita and serve chilled...Enjoy!

Amla Panipuri Recipe / Nellikkai Panipuri Recipe

Amla, also known as Indian gooseberry, offers a wide range of health benefits, including boosting immunity, supporting heart health, improving digestion, and promoting skin and hair health. It's a rich source of vitamin C and antioxidants, making it a valuable addition to a healthy diet. I really enjoyed creating this version and one of a kind amla panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sour, sweet and spice. Treat your family and friends with this amla panipuri  recipe.

Amla Panipuri Recipe Video Uploaded on Vidyascooking Youtube Shorts

Amla Pani Ingredients:

2 Large Amla 

1/4 Tsp Grated Ginger

2 Tbsp Sugar (Optional)

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Salt

 Amla Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Wash the amla and grate it using a cheese grater, add it to the mixerjar.

Add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of water and grind once more. Transfer the amla puree to a large bowl and mix 1 cup

water gradually tasting along if the pani is in right consistency and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Amla Panipuri Filling Ingredients:

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Amla Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Separate the mint and coriander leaves rinse,  in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined. 

Cover and place the bowl in the fridge to cool the mixture down a bit.

Amla Pani Puri Ingredients:

Chilled Amla Pani

Chilled Potato Filling

Ready to use Pani Puri Shells

Spicy Boondi 

Let's Prepare Amla Panipuri:

Pour the amla pani in serving bowl or shot glasses. Garnish the pani with boondi.

Create cavity in the puri shells and fill it with 1 tsp of the potato filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with amla pani.

Fill the cavity with the amla pani and Enjoy!

Green Grapes Mint Panipuri Recipe

I really enjoyed creating this version and one of a kind green grapes panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sour, sweet and spice. Treat your family and friends with this grapes panipuri  recipe.

Recipe video uploaded on Vidyascooking Youtube Shorts 

Grapes Pani Ingredients:

1/2 Cup Green Seedless Grapes

1/4 Tsp Grated Ginger

2 Tbsp Sugar

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Salt

Grapes Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Separate the grapes from stem, rinse in water thrice and add it to the mixerjar.

Add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of water and grind once more. Transfer the grapes puree to a large bowl and mix 1 cup

water gradually tasting along if the pani is in right consistency and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Grapes Filling Ingredients:

1/2 Cup Chopped Grapes

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Grapes Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Separate the grapes from the stem and rinse in water thrice and place it in a colander to drain well. Pat it dry and chop into halves and add it to the potato.

Separate the mint and coriander leaves rinse,  in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined. 

Cover and place the bowl in the fridge to cool the mixture down a bit.

Grapes Pani Puri Ingredients:

Chilled Grapes Pani

Chilled Potato and Grapes Filling

Ready to use Pani Puri Shells

Spicy Boondi 

Let's Prepare Grapes Panipuri:

Pour the grapes pani in serving bowl or shot glasses. Garnish the pani with boondi.

Create cavity in the puri shells and fill it with 1 tsp of the potato and grape filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with grape pani.

Fill the cavity with the grape pani and Enjoy!

Orange Panipuri Recipe

I really enjoyed creating this version and one of a kind panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sweet and spice. Treat your family and friends with this orange panipuri.

Orange Panipuri Recipe Uploaded on Vidyascooking Youtube Shorts

Orange Pani Ingredients:

1/2 Cup Orange Segments

1/4 Tsp Grated Ginger

2 Tbsp Sugar

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Lime Juice

1/4 Tsp Salt 

1 Cup Ice Cold Water

Orange Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Wash and peel the oranges, remove the transparent skin on the orange segments also remove the seeds, add the pulp or segments to a mixerjar,  next add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of cold water and grind once more. Transfer the pineapple puree to a large bowl and mix 1 cup of chilled water gradually tasting along if the pani is in right consistency stir well cover and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Chilled Orange Pani is always refreshing. 

Orange Filling Ingredients:

1/2 Cup Orange Segments

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Orange Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Wash and peel the oranges using a sharp knife, remove the transparent skin on the orange segments along with the seeds and discard. add only the fleshy orange segments it to the potato.

Separate the mint and coriander leaves rinse,  in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined. 

Cover and place the bowl in the fridge to cool the mixture down a bit.

Orange PaniPuri Ingredients:

Chilled Orange Pani

Chilled Potato and Orange Filling

Ready to use Pani Puri Shells

Spicy Boondi 

1 Tsp Finely Chopped Coriander Leaves

Let's Prepare Orange Panipuri:

Pour the Orange pani in serving bowl or shot glasses. Garnish the pani with boondi and finely chopped coriander on the top.

Create cavity in the puri shells and fill it with 1 tsp of the potato and orange filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with orange pani.

Fill the cavity with the orange pani and Enjoy!