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!

Broccoli and Carrot Soup Recipe

Delicious broccoli and carrot soup is a must try recipe when both the veggies are in season. Fresh cream can be avoided if your dieting.

Recipe video is posted on Youtube English and Tamil Channels 😊

Broccoli and Carrot Soup Ingredients:

1 Cup Broccoli

1 Cup Carrots

1 Cup Onion

2 to 3 Bayleaf

4 Chilies

5 Cloves Garlic

1/2 Inch Ginger

1/2 Tbsp Pepper Powder

Fresh Cream

Salt as per taste

Prep:

Chop the broccoli florets and add it to a pot of water with 2 tbsp salt allow it to sit in the salt bath for 15 minutes.

Drain the broccoli florets and rinse twice. Allow the florets to drain in a colander.

Remove the heats from carrots, rinse in water well.

Chop the carrots into cubes and reserve.

Peel and wash garlic and reserve

Peel and wash ginger and reserve

Remove stems from chilies, rinse in water and reserve.

Peel, wash and cube onions and reserve.

Method:

In a wok add the broccoli, carrots, onion, bay leaf, garlic, ginger and chilies.

Next add 2 cups water stir well cover and cook the veggies till mushy consistency.

Remove the cooked veggies from flame allow it to reach room temp. Remove the bay leaf.

Strain the veggies and reserve the broth. Add the veggies in small batches to mixer jar and grind to form smooth paste, transfer back to the wok.

We can gradually add the broth to grind the veggies to form smooth puree.

Add the broth back to the veggies along with white pepper powder, chilly powder and salt, place it back on flame.

Stir the soup and cook till it starts to boil remove from flame and ladle in a soup bowl.

Garnish the soup with fresh cream, sprinkle some white pepper powder and chilly powder and serve hot...Enjoy!

Southindian Style: Fish and Chips Recipe (Fish Bajji Recipe)

 

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!

Strawberry Salsa Recipe

When Strawberries are in season prepare this recipe. This salsa pairs well with nachos, grills and barbeques.

Strawberry Salsa Recipe Video Posted on Youtube English and Tamil Channels 😊

Strawberry Salsa Ingredients:
2 Packs Strawberries
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 strawberries, 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 strawberries.

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!

Mango Salsa Recipe

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!