Mango Avocado Sourdough Toast

Sweet, spicy, creamy and crunchy all on one slice. This is not your regular avocado toast. The ripe mango salsa brings a Chennai-summer freshness with tomatoes, capsicum and herbs, while the creamy peppered avocado base balances it out. Topped on toasted sourdough with salty feta and walnuts, it's a café-style toast you can make in 10 minutes. Great for breakfast, evening snack, or when guests come over.

Recipe Video from Vidyascooking Youtube Channel 🥰

Recipe: Mango Avocado Sourdough Toast

Serves: 2-3 | Prep Time: 15 mins | Toasting: 5 mins

Ingredients

For Avocado Base:

• 1/2 Cup Ripe Avocado, mashed 

• 1/4 Tsp Pepper Powder 

• 1/4 Tsp Salt 

For Mango Salsa Base:

• 1/2 Cup Ripe Mango, finely chopped 

• 1/4 Cup Tomatoes, finely chopped 

• 1/4 Cup Onion, finely chopped 

• 2 Green Chilies, finely chopped 

• 1/4 Cup Red Capsicum, finely chopped 

• 1/4 Cup Green Capsicum, finely chopped 

• 6 Sprigs Coriander, finely chopped 

• 6 Sprigs Mint Leaves, finely chopped 

• 1 Tbsp Olive Oil 

• 1/4 Tsp Chilli Flakes 

• 1/4 Tsp Pepper Powder 

• 1 Tsp Sugar 

• 1/4 Tsp Salt 

For Assembling:

• 6 Slices Sourdough Bread 

• 1 Cube Feta Cheese, crumbled 

• 4 Walnuts, roughly chopped & toasted

Preparation

1. Make Avocado Base:

Mash the avocado with salt and pepper. Keep it slightly chunky, don't make a fine paste. Please follow the video

2. Make Mango Salsa:

In a bowl, mix mango, tomatoes, onion, green chilies, both capsicums, coriander and mint. Add olive oil, chilli flakes, pepper, sugar and salt. Toss well and let it sit for 5 minutes for flavours to blend.

3. Toast & Assemble:

Toast the sourdough slices till golden and crisp. Spread a generous layer of avocado base. Spoon the mango salsa on top. Crumble feta cheese and sprinkle toasted walnuts. Drizzle a little olive oil if you like.

Serve immediately while the toast is still crisp. 

Tip: Use slightly firm Alphonso or Banganapalli mango so it doesn't get mushy, and add feta only at the end to keep it fresh and salty.

Murai Vasal - kolam every morning is like a small meditation before cooking starts. It clears the mind and brings a positive energy to the house. I kept it minimal – a big blooming flower on a curved stem free hand stroke with no dots.

Gooseberry / Amla / Nellikkai Rasam

Gooseberry / Amla / Nellikkai Rasam -perfect immunity-boosting, tangy rasam.

A no-tamarind rasam where the sourness comes from fresh gooseberry. Pepper, cumin, garlic and curry leaves give it that classic rasam punch. Very good for digestion, for cold days, and goes best with hot rice + ghee.

Recipe Video from Vidyascooking Youtube Channel ♥️ 

Ingredients 

To Grind:

• 1 Gooseberry / Amla / Nellikkai 

• 3 sprigs Curry leaves 

• 3 sprigs Coriander leaves 

• 5 Garlic pods 

• 1 Tbsp Pepper corns 

• 1 Tbsp Cumin seeds 

• 1/4 tsp Asafoetida 

• 1/4 tsp Turmeric powder 

• 3 to 4 tsp Cooked dal 

• 1 Tbsp Salt (adjust to taste) 

To Boil:

• 1/2 Apple tomato / Bangalore tomato 

• 1/2 Natti / Farm tomato (country tomato) 

• 3 sprigs Coriander leaves with stems 

• 3 sprigs Curry leaves • 2 Garlic pods - crushed 

• 2 1/2 glasses Water 

To Temper:

• 1/4 tsp Mustard seeds 

• 1/4 tsp Cumin seeds 

• 2 Dried red chilies 

• 1 tsp Oil 

 Prep Steps 

1. Wash gooseberry, remove seed and roughly chop. 

2. Wash tomatoes, curry leaves, coriander leaves. 

3. Peel garlic. 

4. Keep cooked toor dal ready (3-4 tsp is enough). 

 Method 

1. Grind the masala: In a mixer jar, add 1 chopped gooseberry, 5 garlic pods, pepper, cumin, curry leaves, coriander, turmeric, asafoetida, cooked dal and salt. Grind to a coarse paste. Add little water if needed. 

2. Boil base: In a pot, add 2.5 glasses water, both tomatoes (crushed with hand), crushed 2 garlic pods, curry leaves and coriander stems. Boil for 5-6 mins till tomatoes are soft and raw smell goes. 

3. Add ground paste: Add the ground gooseberry masala to the boiling water. Mix well. Let it come to a frothy boil. Do NOT over-boil after adding gooseberry - just as it starts to foam up, switch off. This keeps the flavour and nutrients. 

4. Temper: Heat 1 tsp oil, splutter mustard, cumin and dried red chilies. Pour over rasam. 

5. Finish with fresh coriander leaves. 

Serve hot with steamed rice. 

Tip: If you want it more tangy, you can add 1/2 extra gooseberry, no need for tamarind.

Butterfly Pea flower Rangoli 

Holy Basil Tea / Tulasi Tea Recipe / Tulsi Tea

Holy Basil or Tulsi in local dialect is very common herb used across India. This tulsi tea is very effective for people suffering from bloating, throat infection, common cold and headache.  Consuming this tea everyday is good for digestion as well.

Tulsi Tea Recipe video short on vidyascooking Youtube Channel

Tulsi Tea Ingredients 

5 Sprigs Tulsi /Holy Basil

1/2 Inch Ginger Grated 

1/4 Tsp Pepper Powder 

3 Tsp Sugar or Honey 

1/2 Lime

1 Green Tea Bag

2 Tea Cups Water

Prep:

Sort the tulsi leaves remove all the dark leaves use only green leaves, rinse in water twice or thrice. Drain in a colander and reserv.

Wash a lime chop into halves and reserve.

Peel ginger, grate and reserve.

Method:

On medium flame place a heavy bottom pot with 2 cups water bring to a rapid boil.

Add sugar, pepper powder and grated ginger allow to simmer on low flame for 30 to 40 seconds.

Add green tea bags and boil for a minute. Next add tulsi leaves allow to steep for few seconds.

Remove the tea from flame cover and set aside for a minute.

Strain the tea using a seive. Pour the tulsi tea in serving glass and garnish with few tulsi leaves...serve hot...enjoy!

Rice and Dal Ghee Kichadi Recipe

Rice ghee kichadi is such a comforting food, easy to digest and also very soothing when we are down with headache, fever or common cold. I remembered my mom and my granny while preparing this dish. As a kid this ghee kichadi was always prepared for me when I use to fuss and not eat, especially when i was down with flu or cold. I have improvised this dish as per my liking and switched the rice from ordinary table rice to Jeera rice and also used mixed dals in this dish. The taste of kichadi was ultimate and very flavorful. 

Rice and Dal Ghee Kichadi Recipe Video Shorts on Vidyascooking Youtube Channel.

Ghee Kichadi Recipe:

1 1/2 Cups Jeera Rice

1 1/2 Cups Mixed Dal ( Toovar, Moong , Masoor)

2 Finely Chopped Onions

2 Ripe Finely Chopped Tomatoes 

5 Sprigs Coriander Leaves Finely Chopped 

5 Sprigs Mint Leaves Finely Chopped 

5 Sprigs Curry leaves 

3 Green Chilies Slit 

2 Inch Sticks Cinnamon 

3 Cloves 

3 Cardamoms 

1 Bay leaf

4 Pepper Corns 

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Cumin

5 Cloves Crushed Garlic 

1/4 Tsp Asafetida 

3 Tbsp Ghee

2 Tbsp Oil 

Toovar Dal = Split Pigeon Peas

Moong Dal = Split Mung Beans

Masoor Dal = Red Lentils

Prep:

Peel and rinse onion twice, finely chop and reserve.

Rinse tomatoes twice, finely chop and reserve.

Remove stems from chilies, rinse twice, slit the chilies in half and reserve.

Peel and rinse 1/4 cup ginger and 1/4 cup garlic, equal portions. Roughly chop and add to a mixerjar, grind to form a smooth paste and reserve.

Separate mint and coriander leaves, rinse in water twice, pat dry and finely chop.

Peel and rinse 6 to 8 cloves of garlic, slightly crush the garlic and reserve.

Separate curry leaves, rinse in water twice and reserve.

Combine the rice and dals in a mixing bowl rinse thrice drain and reserve.

Method:

Heat a pressure cooker on medium flame with 3 tbsp ghee and 2 tsp oil.

Add cumin, cardamoms, cloves, cinnamon, and bayleaf to the oil and allow to splutter.

Add crushed garlic and slit chilies fry for few seconds.

Next add finely chopped tomatoes, onion and curry leaves, stir and fry on medium flame.

Once the onions turn transparent and the tomatoes have softened, add ginger and garlic paste, turmeric and coarse salt. stir and fry till the oil separates.

Add washed rice and dals stir and fry for few seconds. Measure and add 6 cups of water.

I have added extra liquid so that the rice and dals are slightly mushy consistency. 2 cups of dals and rice I added 6 cups water.

Cover the pressure cooker with lid and place the whistle. Place the flame on high and allow the rice and dals to cook for 4 to 5 whistles.

Remove the cooker from flame after 5 whistles allow the pressure to reduce. Open the cooker and mix the rice and dals once.

Serve the piping hot kichadi on a serving plate and top with ghee...Enjoy!

Pori Upma / Madakkai Usli

This Pori Upma or Mandakki Usli is a famous north karnataka dish mostly prepared as a lite breakfast or evening tea time snack.

Pori Upma / Mandakki Usli Recipe Shorts on Youtube Vidyascooking Channel 

Pori Upma / Mandakki Usli Ingredients 

2 Liter Puffed Rice or Pori 

1 1/2 Onions Finely Chopped 

2 Green Chilies Finely Chopped 

8 Garlic  Finely Chopped 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

1/2 Lime 

2 Dried Red Chilies 

1/4 Tsp Asafoetida 

1/4 Tsp Cumin Seeds 

1/4 Tsp Mustard Seeds 

Salt as per taste 

3 Tbsp Oil 

Prep:

Peel and wash the onion, finely chop and reserve.

Peel garlic, crush the garlic or finely chop and reserve. 

Rinse and separate coriander leaves and curryleaves, finely chop the coriander and reserve.

Remove the stem from chilies, rinse well finely chop and reserve.

Fill a large tub or a large bowl with water add the puffed rice / pori in the water stir well and rinse.  Squzee out excess moisture and reserve the pori in a bowl.

Method:

Heat a wok on medium flame, add 3tbsp oil. Once the oil heats up add mustard seeds allow to splutter. 

Add cumin seeds allow to splutter, break the dried red chillies in half and add to the oil allow to fry for few seconds.

Add garlic and chilli stir once and fry for few more seconds, add finely chopped onion and curryleaves fry till onion turns transparent. 

Add the puffed rice, chopped coriander, asafoetida and lime juice stir and fry once.

Add salt as per taste and fry oncemore, cover and cook till puffed rice is heated and blended with the masala.

Remove from flame and serve the pori upma in a serving plate...enjoy!

Banana Bonda Recipe

Banana Bonda used to be my childhood snack. On busy days mom would prepare these bondas for breakfast and also pack for tiffin box.  

Banana bonda recipe short video on Vidyascooking Youtube Channel.

Banana Bonda Ingredients 

1 Ripe Banana 

1/2 Cup Maida

2 Tbsp Milk Powder

4 Tbsp Sugar

1/2 Cup Yogurt

1/2 Tsp Cardamom Powder 

2 Tbsp Rawa/Sooji

1/4 Cup Fresh Coconut Pieces

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

Oil For Frying 

Method:

Chop fresh coconut into tiny pieces, rinse it once in cold water and reserve.

In a mixing peel and add the ripe banana, mash it with a masher or clean hands.

Once the banana is mashed well add sugar and yogurt mix well cover and allow to soak for 5 to 10 minutes.

Next add baking powder, baking soda, maida/all purpose flour, sooji rawa, cardamom powder and coconut pieces mix till well combined, cover and allow to rest for 10 minutes.

Heat 2 cups oil in a wok on medium flame. Take small portion of banana batter in four fingers, using thumb pinch and gently drop the batter in hot oil, follow the step and add 4 to 5 bondas in oil. 

Using a slotted spoon flip and fry the bonds till golden on both sides. Fry the bonds for 5 minutes on both sides. Drain and place on plate lined with kitchen napkin. Arrange the banana bonda on a serving plate, serve the bonda hot...enjoy!

Capsicum Puttu / Capsicum Zunka Recipe

Capsicum zunka or Kudamilagai puttu is a sidedish which pairs perfectly with rotis, or can be stuffed in a sandwich, or served with dal rice.

Capsicum Zunka Recipe Video Shorts on Youtube Vidyascooking Channel

Capsicum Puttu / Zunka 

1 Cup Chopped Capsicum 

1 Cup Finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes 

8 Sprigs Coriander Leaves Finely Chopped 

3 Sprigs Curry Leaves 

3 Green Chilies Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Chilli Flakes 

1/4 Tsp Chilli Powder 

1/4 Tsp Garam Masala 

1/4 Tsp Turmeric Powder 

1/4 Tsp Cumin Powder 

5 Tbsp Roasted Bengal Gram Flour (Besan)

3 Tbsp Oil 

Salt as per taste 

Prep:

Wash the capsicum . Using a sharp knife chop the capsicum into half.  Remove the stem and seeds. Finely chop and reserve. 

Peel and rinse onion twice. Finely Chop and reserve. 

Rinse the tomatoes twice, finely chop and reserve. 

Remove the stem from green chilies, finely chop and reserve. 

Separate coriander leaves rinse thrice. Finely chop the coriander leaves. 

Rinse curry leaves and separate from stem reserve. 

Peel equal portion of ginger and garlic, rinse thrice, add to a mixerjar and grind to prepare a smooth paste.

Method:

Heat a wok on medium flame. Add 3 tbsp oil.

Once the wok has reached smoking add chopped onion, tomatoes, capsicum, ginger and garlic paste fry for few minutes on low flame. 

Next chilly flakes, cumin powder, coriander powder, chilly powder, garam masala , curry leaves and few coriander leaves and salt. Stir and fry all ingredients together.

Cover the veggies with a lid and cook till all the veggies are tender and the oil should surface on the sides.

Add chickpeas flour (kadalai maavu / besan) and fry till well combined. Spread the veggies to the pan and allow to fry in one layer for few minutes.

Follow the same step spread the veggie mixture till the sides of the pan and fry till oil separates.

Romove the capsicum zunka from flame garnish with coriander and serve hot for rotis...enjoy!

Pomegranate Salsa Recipe

Pomegranate Salsa has become my favorite snacking option these day's, I enjoy the sweet, sour and spicy combination with corn chips. 

Pomegranate Salsa Recipe Shorts Video on Youtube Vidyascooking Channel

Ingredients  Pomegranate Salsa 

1 Cup Pomegranate Seeds 

1/2 Cup Finely Chopped Onion 

1 Finely Chopped Green Chili 

1/4 Cup Finely Chopped Capsicum 

5 Sprigs Coriander Leaves Finely Chopped 

3 Cloves Garlic Crushed 

1 Tsp Roasted Cumin Powder 

1 Tsp Chilli Flakes 

2 Tsp Sugar 

1/4 Tsp Salt

1/2 Lime 

Prep:

Peel pomegranate seeds and rinse in water twice. Spread one a towel allow excess moisture to drain then transfer to a mixing bowl. 

Peel and wash the onion twice, finely chop and reserve.

Wash the capsicum, chop the capsicum in half, remove the stem and seeds, finely chop and reserve.

Wash the chilies, remove the stems and finely chop.

Separate the coriander leaves and wash in water twice. Finely Chop and reserve.

Peel and wash the garlic cloves, crush and finely chop.

Heat a pan on medium flame, add cumin seeds to the pan constantly stir and dry roast till cumin starts to splutter.

Add the roasted cumin seeds to mixerjar and grind to form powder and reserve.

Squeeze the lime juice in a small bowl.

Method:

In a mixing bowl add chopped pomegranate seeds, onion, capsicum, chilly, coriander leaves, roasted cumin powder, chilly flakes, garlic and salt mix well.

Add lime juice and mix again. Transfer the pomegranate salsa to a serving dish and serve with nachos....enjoy!

Plantain Shammi Kabab

Shami kababs are normally prepared with meat but I switched up the meat for raw banana / plantains which was excellent and very tasty.  These shami kababs were so flaky, soft and packed with flavors which literally melts in your mouth.

Plantain Shami Kababs Recipe Video Shorts on Vidyascooking Youtube Channel.

Plantain Shami Kabab Recipe:

200 Grams Plantains Cubes 

3 Large Sliced Onion 

10 Sprigs Coriander Leaves Finely Chopped 

10 Sprigs Mint Leaves Finely Chopped 

1 1/2 Tbsp Ginger and Garlic Paste 

3 Green Chilies 

1/4 Tsp Asafoetida

1/4 Tsp Chilli Powder 

1/4 Tsp Turmeric Powder 

1/4 Tsp Mutton Masala 

1/4 Tsp Chicken Masala

1 Tbsp Coriander powder 

1 Cup Roasted Bengal Gram 

Salt as per taste 

Oil For Frying 

Prep:

Peel and rinse the onions in water twice, using a sharp knife thinly slice the onions and spread it on a kitchen towel to air dry for 1 hour.

Add 2 cups oil in a wok place on medium flame allow the oil to reach temp.

Gently add the thinly sliced onions to the hot oil and fry on both sides till golden.

Drain the fried onions and reserve in a plate.

Using a sharp knife peel the plantain make sure not to remove the fiber skin on the plantain.

Wash the plantain well and pat dry. Chop and remove the stem and base from the plantain, then chop the plantain into thick slices and into half and quarters place the chopped plantain submerged in a bowl of water.

Peel and wash equal portions of ginger and garlic. Add the ginger and garlic to a mixerjar and grind to form a smooth paste and reserve.

Wash and remove the stems from chilies and reserve.

Add the roasted bengal gram to the mixer jar and grind to form a smooth powder and reserve.

Separate the mint and coriander leaves from the stem and rinse in water thrice. Drain the mint and coriander and finely chop.

Method:

Heat a wok or heavy bottom pan on medium flame with 3 tbsp fried onion oil.

Add the chopped plantain followed by ginger and garlic paste, chillies, chilly powder, coriander powder, chicken masala, mutton masala, cumin powder, turmeric powder and salt fry all the ingredients till the raw flavor reduces.

Add mint and coriander and fry well. Add 1/4 cup water and stir well cover and cook on medium flame till the moisture has reduced and the plantain is tender.

Remove the cooked plantain from flame allow to cool down a bit.

Add the cooked plantain to a mixerjar along with fried onions, extra mint and coriander grind to form a smooth dough.

Transfer the dough to a mixing bowl, add roasted bengal gram flour in small batched and knead to form a smooth dough. Cover and allow the kabab mixture to rest for 10 to 15 minutes.

Apply oil to the palms and hands. Take a larger than lemon size kabab dough and roll into even roundels.

Gently flatten the roundel to form and thick patty and reserve. Prepare 5 to 6 kababs per batch.

Heat a pan on medium flame with 3 tbsp oil gently place the patty in the pan and fry on both sides  for15 minutes till the surface turns golden.

Remove the plantain kababs from the pan and serve hot with mint chutney and Enjoy!