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Vidyascooking

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  • Coconut Chutney Recipe πŸ™

Ingredients:
1 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 

Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.

#vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore

      

  • Aloo palya or Aloo Bhaji RecipeπŸ™

This dish is normally served for breakfast. We stuff this creamy Potatoes in masala dosas, serve as side for poori or chapati. It's 100% gluten free and vegan.

Ingredients:
8 Medium Potatoes 
2 Large Onions
8 to 10 Green Chilies 
1 1/2 Inch Ginger
5 Sprigs Curry Leaves
1/2 Bunch Coriander Leaves
1 Tbsp Turmeric Powder
1/2 Tbsp Split Black Gram Dhal
1/2 Tbsp Split Chickpeas
1/4 Tsp Mustard Seeds
1/4 Tsp Asafoetida 
Oil as required
Salt as per taste... Method:
Wash and Chop potatoes into halves. Add the potatoes to a pressure cooker. Add water roughly about 3 cups or till the potatoes are covered with water place a lid and whistle cook on high flame for 3 to 4 whistles.

Once the potatoes are tender drain excess water allow to cool and reach room temperature. Peel the potatoes and crumble reserve until use.

Peel, Wash and Finely chop onions. Finely chop chilies, curry leaves and coriander.

Peel, Wash and crush the ginger using a mortar and pestle.

Heat a wok with 3 tbsp oil allow to reach temperature. Add mustard seeds and allow to splutter and stop spluttering.

Add black gram dal and split chickpeas fry till light brown in color.

Add ginger, finely chopped chilies and curry leaves fry all the three ingredients till the raw flavor reduces.

Add asafoetida and fry for few seconds. Add finely chopped onions and turmeric powder fry the onions till transparent. We can add salt to cook the onions faster.

Add the crumbled potatoes and salt as per taste mix well in the onion masala. Add half the amount of coriander leaves and 1/4 cup water cook the potatoes till the moisture is absorbed.

Garnish with coriander and reserve until use. We can prepare this filling ahead of time and store it refrigerated until use this dish stores well for up to 2 weeks.

#vidyascooking #aloopalya #Vegan #glutenfreerecipes #bengalurutimes #bengaluruthings #bangalore #bangalorefoodie #aloobhaji

      

  • Happy Sunday Friends πŸ™πŸ˜Š

Delicious chicken pav bhaji will please your entire fam, it’s easy to prepare and very economical weekend lunch or dinner. 

Recipe Blog Link: https://vidyascooking.blogspot.com/2018/11/chicken-pav-bhaji-recipe.html

Ingredients: (Chicken Bhaji)
300 Grams Chicken Mince/Keema
1 Large Onion Sliced
1 Small/Medium Tomato Diced 
1 Whole Garlic Peeled (15 cloves garlic)
1 Inch Ginger Peeled
1/4 Cup Green Peas
1 Tsp Pav Bhaji Masala
1 Tsp Kitchen King Masala
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Chaat Masala
1/2 Tbsp Turmeric Powder
1 Tbsp Red Chilly Sauce 
Salt as per taste
Oil as required 

Ingredients: (Pav & Garnish)
2 Packs Pav Buns
100 Grams Butter
1 Tbsp Chilly Powder
Finely Chopped Bellpeppers, chilies, onions and coriander
Butter for serving 
Lime wedges 
Salt as required 
Oil as required

Mutton Keema Pav Bhaji Recipe Link: https://vidyascooking.blogspot.com/2012/10/mutton-keema-pav.html

Follow me on Socialmedia:
https://www.zomato.com/vidyalakshmi
https://twitter.com/vidyascooking
https://www.facebook.com/vidyascooking/
https://www.instagram.com/vidyascooking/

Recipe in English Video: https://youtu.be/nZpjIAOeHbc

Like + Comment + Follow me for more recipes and review videos/blogs posted regularly. Thank you so much for supporting me on social media πŸ™

#Vidyascooking #Vidyastravel #Reviews #Recipes #Foodtasting #chickenkeemacurry #chickenpav #chickenkeemapav #nammabengaluru #bengaluru #pavbhaji

      

  • Masala pav is a famous street food snack. We enjoy this buttery and fluffy masala buns with chai. It can be stuffed with cheese or served with a side of butter and mint chutney.

Recipe blog Link: https://vidyascooking.blogspot.com/2018/11/masala-pav-recipe.html

Ingredients: 
1 Pack Pav Buns 
1/4 Cup Finely Chopped Capsicum
1 Large Onion Finely Chopped
1 Medium Tomato Finely Chopped
5 Sprigs Fresh Coriander Finely Chopped
2 Finely Chopped Green Chilies 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1/2 Tsp Coriander Powder
1/2 Tsp Chilly Powder
1/4 Tsp Garam Masala (Kitchen King Masala)
1/4 Tsp Pav Bhaji Masala
1/4 Tsp Chaat Masala
1/4 Tsp Chilly Sauce 
1 Tbsp Tomato Ketchup
1 Tbsp Butter
1 Tbsp Oil
Salt as per taste
Finely Chopped Onion, Coriander, Capsicum, Butter and Lime wedges for Garnish... 

Follow me on Social Media:
https://www.zomato.com/vidyalakshmi
https://twitter.com/vidyascooking
https://www.facebook.com/vidyascooking/

Recipe Video in English:
https://youtu.be/VjmBhNrRAck

Like + Comment + Follow me for more recipes/reviews/ videos posted regularly. Thank you so much for supporting me on social media πŸ˜‰

 #Vidyascooking #Vidyastravel #Reviews #Recipes #Foodtasting #masalapav #pavbun #bengalurutimes #bengaluru #Nammabengaluru

      

  • Happy Deepawali Friends! πŸŽ‡πŸŽ†

      

  • Vidyascooking

      

  • Vidyascooking

      

  • Vidyascooking

      

  • Vidyascooking

      

  • Feast on Best Saturday Brunch @Sheraton Grand, Brigade Gateway - Bangalore

      

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Coconut Chutney Recipe πŸ™ Ingredients: 1 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve. Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve. #vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore

 

 

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2018-11-14

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