Vidyascooking

Monday, April 12, 2021

Cheese Paniyaram Recipe

Paniyaram meaning snack or tiffin in Tamil dialect. Traditionally this dish is prepared with a plain rice fermented batter. According to culture and current trends there are many paniyaram recipes with meat fillings to chocolate. This cheese paniyarams are perfect for a sunday breakfast or weekday tiffin. Growing up my mom or granny would always prepare these paniyarams as after school snack.

Panniyaram Recipe Video in English

Cheese Panniyaram Ingredients:

500 ML Idly or Dosa Batter

1/4 Cup Cheese Cut into Tiny Cubes

1/4 Tsp Each Cumin and Mustard

1/4 Tsp Asafoetida

6 Cashews Finely Chopped

2 Green Chillies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

2 Sprigs Coriander Finely Chopped

1/2 Cup Onions Finely Chopped

1/2 Tsp Salt

Oil and Ghee as required...

Method:

Heat a wok on medium flame with 2 tsp ghee and 1 tsp oil.

Once the oil and ghee has heated, add mustard seeds and cumin seeds allow to sputter.

Add asafetida followed by curry leaves, finely chopped chilies and onion, fry the onions for a minute.

Add 1/2 tsp salt and cashews fry the onions until golden and remove from flame. Allow the onions to cool down completely.

Add the fried onion to the batter and mix well, if need add salt to the batter and mix well.

Heat a paniyaram pan on medium flame. Add ghee and oil allow to heat well.

Ladle the batter into the paniyaram pan half way and place the cheese in the middle.

Ladle more batter over the cheese to cover and seal it.

Gently flip and fry the paniyarams for a minute on each side and flip and fry until the paniyarams turn golden in color.

Drain the paniyarams on Kitchen towel and serve hot with chutney...Enjoy!

Amaranth in Mutton Keema Curry

Many southindian classic recipes are forgotten or intentionally avoided to prepare because of the steps involved. I've recreated this dish which used to be prepared regularly at home.

Amaranth Leaves in Keema Curry Recipe Video in English

To Prepare Keema:

500 Grams Keema

1 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/2 Tsp Garam Masala

2Tsp Oil

Wash the keema drain and reserve.

To Prepare Amaranth Curry:

1 1/2 Cups Cleaned, Washed and Finely Chopped Amaranth Leaves

1 Tbsp Finely Chopped Mint Leaves

2 Tbsp Finely Chopped Coriander

2 Green Chilies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

1 Onion Finely Chopped

8 Garlic Pods Crushed

1 Inch Cinnamon

2 Cloves

2 Pods Cardamom

1/4 Tsp Each Turmeric, Chilly powder, Coriander powder, Garam masala

1 Pinch Grated Nutmeg

1/4 Tsp Fennel / Sauf

1 Tsp Ginger and Garlic Paste

1 Tsp Ghee

1 Tsp Oil

Salt as required

Lime Juice, Coriander Finely Chopped and Mint Finely Chopped for Garnish...

Method:

Heat a pressure pan on medium flame, add 2 tsp oil.

Once the oil is hot add the washed meat mince along followed by 1 Tbsp Ginger and Garlic Paste, 1/4 Tsp Turmeric Powder, 1 Tsp Chilly Powder, 1 Tsp Coriander Powder, 1/2 Tsp Garam Masala fry the meat on medium flame until the meat releases moisture.

Add 1/2 Cup Water stir well. Add 1/2 Tsp Coarse Salt stir well.

Place the cooker lid and whistle. Cook for 3 whistles until the meat and bones are cooked.

Heat a wok on medium flame with 1 tsp oil and 1 tsp ghee on medium flame.

Add whole spices cinnamon, cloves, cardamom, fennel allow to sputter. When the spices stop sputtering, add finely chopped onions, chilies, crushed garlic, curry leaves and coriander fry the onion till it turns transparent.

Add spices powders chilly powder, coriander powder, turmeric powder, garam masala and fry for few minutes. Add amaranth leaves and fry for few more minutes.

Add 1/2 cup water and stir well cover and cook the greens till the greens wilt down a bit.

Add the cooked meat stir and cover, cook until the the moisture is reduced a bit.

Garnish the meat with finely chopped coriander, finely chopped mint and few drops of lime juice...stir well and serve the keema curry with steam cooked rice, chapatti or pulao...Enjoy!

Sunday, March 28, 2021

Squid 65 Recipe

Serve crispy fried squid as a starter or as a sidedish.

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Ingredients:

500 Grams Squid

1/2 Beaten Egg

1 Tbsp Kashmiri Chilli Powder or Paprika Powder

1/2 Tbsp Red Chilly Powder Spicy

1 Tsp Garam Masala

1 Tsp Chicken Tikka Masala or Tandoori Chicken Masala

1 Tsp Turmeric Powder

1 Tbsp Ginger and Garlic Paste

1/2 Lime Juiced

1 Tsp Maida

1 + 1 Tsp Corn Flour

1 Tsp Rice Flour

Few drops orange food color

Salt as per taste

Oil for Frying

Serving Garnish and Seasoning: Salt, Pepper Powder, Chaat Masala, Onion Rings, Lime Wedges...

Marinate:

Remove the skin, center bone and tentacle tips.

Slice the squid into rings and rinse in cold water atleast thrice.

Drain the squid using a colander.

Add the squid to a mixing bowl.

Add lime juice, ginger and garlic paste, chilly powder, kashmiri red chilly powder, turmeric powder, chicken tikka masala, garam masala, whisked egg.

Mix till well combined and allow to marinate for 10 minutes.

Method:

Heat oil for frying in a wok.

Add all purpose flour, corn flour, and rice flour to the squid and mix well.

Take small batches of squid in a bowl, add salt and mix well. If needed add corn flour and mix well.

Gently drop the squid pieces one at a time in hot oil and fry for a minute on each side on high flame.

Drain the fried squid from oil and reserve on a paper towel and serve hot with onion rings, seasoning mix and lime wedges...Enjoy!

Bloggers Table @IronHill Brewery, Marathahalli - Bengaluru

First impression...I felt like, I've entered a beer palace at Iron hill-Bengaluru. Newly launched brewery is a must visit if your living or visiting the IT Hub. This place has it all the terrace views, Pool dining, koi pond seating, indoor seating with two levels, alfresco dining from tables to sofas that all light up in the night as per mood...loved the interiors and most important there's ample space for parking. I was hosted for a pre launch bloggers table lunch.

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Invitation for the launch

Pics: Courtesy from Iron Hill Facebook (LBB Post)

250+ starters to mains and desserts impressive menu. This massive brewery has 2k cover with stunning beers on the taps and cocktails to pair with starters...