Breaded Crispy Fried Paneer / Moru Moru Paneer Recipe

Creamy and crunchy, melt in your mouth deep fried breaded paneer is a prefect starter.

Breaded Crispy Paneer Recipe Video on Vidyascooking Youtube Channel

Ingredients Moru Moru Paneer

200 Grams Paneer

1 Cup Maida 

1 Tbsp Chillli Powder 

1/2 Tbsp Pepper Powder 

1/2 Tbsp Chillli Flakes 

1/2 Tbsp Salt

1 Cup Panko Breadcrumbs 

1 1/2 Cups Oil For Frying 

Prep:

Chop the paneer into bite size cubes and reserve.

In a mixing bowl combine all purpose flour (maida), chilly powder, pepper powder, chilly flakes, and salt. 

Gradually add water in small batches and stir well to form a smooth batter. The batter should coat your spoon not to thin not to thick.

Cover the batter for 5 minutes. Spread the panko breadcrumbs in a plate or box reserve.

Method:

On medium flame place a heavy bottom wok, add oil for frying. Place the flame on lowest setting, allow the oil to reach smoking point. 

Stir the prepared batter once. Dip the paneer cubes in batter the gently roll in panko shake off excess crumbs and reserve. Prepare a batch of 5 to 6 for frying.

Gently slide the breaded paneer in hot oil allow to fry for few seconds before flipping to otherside.

Flip a fry the paneer on all sides till golden. Using a slotted spoon drain the fried paneer and reserve on a paper napkin to drain out excess oil. 

Plate the fried paneer in a serving platter with ketchup, mayo or pizza sauce...enjoy☺️

Arabic Inspired Sulaimani Chai Recipe

Arabic Recipes Inspired Sulaimani Chai. Sulaimani Chai is considered good for digestion and helps boost energy during very dull days. This chai is normally prepared at local tea shops specifically during Ramzan season. The word Sulai in Urdu means peace among community.

Recipe Video on Vidyascooking Youtube Channel.

Sulaimani Chai Ingredients 

2 Cups Water

1 Tbsp Tea Dust

2 Cardamoms 

4 Cloves 

2 Inch Sticks Cinnamon 

4 Tbsp Sugar

1/4 Tsp White Vinegar 

1/2 Lime

10 Sprigs Holy Basil 

Prep:

Sort and remove dark leaves on holy basil. Rinse twice and reserve. 

Wash the lime chop in half and reserve. 

Method:

On medium flame place a pot. Add 2 cups water, cloves, cardamoms, cinnamon, and sugar bring to a rapid boil.

Add 1 tbsp tea dust stir with a spoon until white foam appears on the rims.

Add holy basil allow to boil for few seconds. Switch off the flame cover for a minute.

Using a tea filter, strain the tea directly into serving cups and serve hot...enjoy this chai with ghee or butter biscuit.

Arabic Inspired Ful Mudammas Recipe

Ful Mudammas is a healthy breakfast dish served with fluffy kubbus, pita or buttery toast. This creamy and lushious fava bean curry is a Arabic Inspired dish.

Fulmudammas Recipe Video on Vidyascooking Youtube Channel

Ful Mudammas

1 Can Fava Beans 

1 Cup Finely Chopped Onion 

1 Cup Finely Chopped Tomatoes 

5 Cloves Finely Chopped Garlic 

3 Finely Chopped Green Chilies 

5 Sprigs Coriander Leaves Finely Chopped 

1 Tbsp Ginger and Garlic Paste 

1 Tsp Chilli Powder 

1 Tsp Coriander Powder 

1 Tsp Garam Masala 

1 Tsp Sesame Seeds Powder 

1 Tsp Cumin Powder 

1/4 Tsp Chilli Flakes 

1 Tbsp Salt

3 Tbsp Oil 

1/2 Lime Juice

2 Tbsp Olive Oil 

Prep:

Peel and rinse onion twice. Finely Chop and reserve.

Rinse tomatoes twice, finely chop and reserve.

Peel and rinse 5 garlic cloves, finely chop and reserve.

Peel and rinse equal ratio of ginger and garlic.  Add the ginger and garlic to a mixerjar cover and grind to form a smooth paste and reserve.

Sort and rinse coriander leaves, finely chop and reserve.

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

Open and drain a can of fava beans, rinse and reserve.

Rinse a lime, chop in half and reserve.

Heat a wok on medium flame dry roast white sesame seeds till it starts to splutter. Add it to a mixerjar and grind to form a smooth powder and reserve.

Method:

Heat a pan on medium flame with 3 tbsp oil. Add finely chopped garlic and chilly fry for few seconds.

Reserve some 1 tbsp approx tomatoes, onion and coriander for garnish.

Next add finely chopped onion and tomatoes fry for few more seconds.

Add ginger and garlic paste fry till raw flavor has reduced.

Add spice powders cumin powder, chilly powder, coriander powder, chilly flakes, pepper powder , salt and garam masala. Fry till oil separates. 

Add the fava beans stir and fry for few minutes. Add 1 cup water stir well cover and cook till fava beans have absorbed most of the moisture.

Using a masher masher the beans add 1/2 cup water stir and bring to a rapid boil.

Check for salt add if needed stir one more. Dish out the ful mudammas in a serving plate garnish with reserved onion, tomatoes and coriander. 

To the ful with lime juice and generously add olive oil. 

Serve the ful mudammas with hot kubbus, pita or butter toast ... enjoy 😉

Avocado and Pomegranate Guacamole Recipe

Creamy and delicious avocado and pomegranate guacamole is a prefect dip for cheesy nachos, tortilla chips or pita chips.

Avocado and Pomegranate Guacamole Recipe on Vidyascooking Youtube Shorts

Ingredients Avocado and Pomegranate Guacamole:

1/2 Cup Avocado 

1/2 Cup Pomegranate Seeds 

1/2 Cup Finely Chopped Onion 

1/2 Cup Finely Chopped Capsicum 

2 Green Chilies Finely Chopped 

4 Cloves Garlic Crushed 

5 Sprigs Finely Chopped Coriander 

1 Tsp Roasted Cumin Powder 

1 Tsp Chilli Flakes 

1/2 Tbsp Salt

Prep:

Peel, wash and finely chop onions.

Wash and remove seeds from capsicum and finely chop.

Wash and peel the pomegranate separate the seeds and rinse in water once...reserve.

Peel, wash and grate garlic pods.

Remove stems and wash chilies. Finely chop the chilies and reserve.

Wash and chop the limes into halves, juice the limes in a bowl and reserve.

Separate the coriander leaves, wash and finely chop.

Method:
Wash the avocados. Chop into half and remove the seed.

Using a sharp spoon scoop the avocado in a bowl and mash.

Add 2 tsp lime juice followed by onion, half the amount of garlic, chilies, Pomegranate seeds, onion, tomato, and capsicum.

Mix all the ingredients well in the avocado and add salt mix well cover and place in refrigerator for 1 hour.

Taste and adjust lime juice and salt as required.

Serve the guacamole in a serving dish...garnish with pomegranate seeds...serve with corn chips or pita chips...Enjoy ☺️

Crispy Avocado Fries Recipe

Avocado has become my favorite snacking option these day's. I get fresh avocados from both online apps and at local supermarkets here in Chennai.

Avocado fries are avocado wedges that are breaded or battered, then baked, air-fried, or deep-fried until crispy. The result is a snack or side dish with a crunchy exterior and a creamy, warm interior. 

Recipe Video Shorts on Vidyascooking Youtube Channel

Ingredients Avocado Fries 

2 Avocados

1 Cup Panko Breadcrumbs 

1 Cup Maida (All Purpose Flour)

1 Tsp Pepper Powder 

1 Tsp Chili Flakes 

1 Tsp Chili Powder 

1/2 Tbsp Salt

2 Cups Oil For Frying 

Prep:

Wash the avocado, wipe the skin with a dry towel. Using a sharp knife try to chop in half..Gently twist the avocado and open into prefect half.

 

Next chop the avocado half into quarters...peel the skin and slice into 3 wedges. 1 avocado yields 8 wedges.

In a mixing bowl combine the all purpose flour, chilly powder, pepper powder, chilly flakes and salt. Mix all the ingredients till well combined 

Roll the avocado wedges in flour...shake off the excess flour. Place the wedges on a plate.

In the flour mixture gradually add water to form a smooth batter...reserve. 

Place the panko breadcrumbs in a plate or box reserve. 

Heat a wok with oil for frying.  Place on lowest flame setting.

Method:

Dip the avocado in flour batter. Shake off excess batter. Roll the avocado wedges in panko shake off excess breadcrumbs and reserve.

Follow the breading process prepare a batch of 6 avocado wedges for frying.

Gently drop the breaded avocado wedges in hot oil and allow to fry for few seconds. 

Flip and fry the avocado fries on all sides till golden. Drain the avocado wedges from hot oil place it on a kitchen napkin for excess oil to drain.

Arrange the avocado fries on a platter , sprinkle some paprika powder or chilly powder or peri peri mix and serve with mayo and ketchup...enjoy 🤗

6 slices per serving is more than enough it is very filling and nutritious.

Are avocado fries healthy?

Yes, avocado fries are healthy. Avocados are filled with healthy monounsaturated fats, and they're also rich in fiber and B vitamins. The recipe is high in calories per serving, however, so even though the calories are mostly healthy ones, you may want to enjoy this dish in moderation to maintain a healthy diet.

Butter Garlic Broccoli Recipe

Butter garlic broccoli is packed with flavors and taste, this dish pairs well with roti, pulaos, fried rice or ghee rice.

Butter Garlic Broccoli Recipe Uploaded on Vidyascooking Youtube Shorts.

How to clean broccoli is uploaded on Vidyascooking Youtube.

Butter Garlic Broccoli Recipe Ingredients:

2 Cups Cleaned Broccoli

10 Pods Garlic

5 Dried Red Chilies

2 Tbsp Butter

Salt as per taste.

Prep:

Clean the broccoli florets as show in the video above and reserve.

Peel and wash the garlic pods. Finely chop and reserve.

Break the dried red chilies in half and reserve.

Method:

Heat a pan on medium flame with butter.

Add the chopped garlic and dried red chilies, fry for few seconds.

Add the broccoli and salt stir fry on high flame for 5 minutes.

Place on low flame cover and cook until tender. Serve the buttery broccoli on a serving plate...Enjoy!

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!