Vidyascooking

Holy Basil Tea / Tulasi Tea Recipe / Tulsi Tea

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 11:00:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:59:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:59:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:59:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:58:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:58:00 +0000

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

noreply@blogger.com (Vidyascooking) — Sun, 04 Jan 2026 10:58:00 +0000

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!

Crispy Fried Breaded Eggplant Recipe / Moru Moru Kathirikka Recipe

noreply@blogger.com (Vidyascooking) — Fri, 07 Nov 2025 02:14:35 +0000

Crispy fried eggplant is a perfect teatime snack can be served as a sidedish as well. I was inspired to create this dish from a Japanese recipe called karaage. Karaage is normally served with rice and curry. The eggplant or kathirikka used in the recipe is called as bajji kathirikka locally.

Crispy Fried Eggplant Recipe Shorts Video on Youtube Vidyascooking Channel.

Crispy Fried Breaded Eggplant Recipe Ingredients:

200 Grams Eggplant

1 1/2 Cups Panko Breadcrumbs

1/2 Cup Maida

3 Tbsp Corn flour

1 Tsp Chilly Powder

1/4 Tsp Pepper Powder

1 Tsp Salt

Oil for frying

Prep:

Wash the eggplant. Chop the eggplant into thick slices the chop into half moons. Place the chopped eggplant submerged in a bowl of water.

In a bowl add maida, corn flour, chilly powder, pepper powder and salt, mix well. Gradually add water and mix to prepare a batter which is not to thick neither to thin.

Spread the panko breadcrumbs on a plate and reserve.

Method:

Place a wok on medium flame. Add 2 cups oil and place on low flame allow the wok and oil to heat evenly for 5 minutes.

Dip the eggplant slices in the batter, shake off excess batter and roll the eggplant in breadcrumbs and reserve.

Follow the breading process and prepare a batch of 4 to 5 pieces.

Gently slide the eggplant slices in oil and allow to fry for 3 minutes. Gently flip the eggplant slices to the other side using a slotted spoon. Allow the eggplant to fry evenly on all sides till golden.

Drain the eggplant and reserve on a plate lined with paper napkin.

Serve the eggplant slices with mayo and ketchup or pizza sauce and enjoy!

Crispy on the outside, soft and creamy center this is a very addictive fried eggplant dish.

Chicken Sausage Corn Dogs Recipe

noreply@blogger.com (Vidyascooking) — Thu, 06 Nov 2025 23:32:00 +0000

Little snippet on corn dogs and origin, few German immigrants to America found the pancakes very delicious and had to try incorporating it with sausages...When a brilliant idea struck, the sausages were dipped in a corn based batter and deep fried.

This dish slowly became popular among locals in America and slowly the corn dogs took it's place a snack served with a stick at Texas state fair which became so famous and now the corn dogs are so popular everyone / everycountry has their own recipe for corndogs.

Corndogs Recipe Video Short on Vidyascooking Youtube Channel.

Corn Dogs Recipe:

200 Grams Chicken Cocktail Sausages

1/4 Tsp Cumin Powder

1/4 Tsp Chilli Powder

1/4 Tsp Pepper Powder

1/4 Cup Maida

1/2 Cup Maize Flour ( Yellow Corn Flour)

1/4 Cup Milk

1/4 Cup Yogurt

1 Egg

1 Pinch Baking Soda

2 Pinch Baking Powder

Oil For Frying

Toothpicks

Prep:

Use a tupperware or any bowl with tight lid to mix the flour and batter.

To the bowl add all purpose flour (maida), yellow corn flour, chilly powder, pepper powder, cumin powder, and salt.

Place a tight cover and shake well till all ingredients are well combined.

Add the chicken sausages to the flour mixture and place the cover and shake the box well till the flour is well coated on the chicken sausages.

Shake off excess flour on the sausages and reserve in a bowl.

Next insert a toothpick on oneside of the sausages and reserve.

Place 2 cups oil in a wok allow to heat well on low flame.

Add a pinch of baking powder and a pinch of baking soda to the batter, followed by milk, yogurt and egg. Whisk all the ingredients till the batter is smooth.

If we dip the spoon the batter should coat the spoon evenly. The batter should neither be too thick nor thin. Cover and allow the batter to rest until the oil is hot.

Method:

Pour the prepared batter in a cup.

Take the prepped sausages dip the sausages in the batter till the batter is evenly coated. Shake off excess batter and drop the sausages in hot oil.

Fry a batch of 5 to 6 sausages in a batch. Gently flip and fry the sausages every few seconds until golden.

Drain from excess oil and place on paper napkin to absorb excess oil.

Serve the corndogs hot in a serving plate along with ketchup and mayo ...Enjoy!

Breaded Crispy Fried Paneer / Moru Moru Paneer Recipe

noreply@blogger.com (Vidyascooking) — Wed, 29 Oct 2025 04:04:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 29 Oct 2025 03:56:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 29 Oct 2025 03:50:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 29 Oct 2025 03:39:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 29 Oct 2025 02:31:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 07 May 2025 23:14:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 07 May 2025 22:40:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 07 May 2025 05:35:00 +0000

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

noreply@blogger.com (Vidyascooking) — Wed, 07 May 2025 03:00:00 +0000

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

noreply@blogger.com (Vidyascooking) — Tue, 06 May 2025 12:46:00 +0000

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!

Cucumber and Pineapple Raita Recipe

noreply@blogger.com (Vidyascooking) — Tue, 06 May 2025 00:10:00 +0000

Try preparing this creamy, crunchy and flavorful pineapple raita for pulao, biryani or just serve it with roti of choice. I enjoyed this raita with masala chapathi.

Cucumber and Pineapple Raita Recipe Video Uploaded on Vidyascooking Youtube Shorts

Cucumber and Pineapple Raita Ingredients:

1/2 Cup Chopped Cucumber

1/2 Cup Chopped Pineapple

1/2 Cup Yogurt

5 Walnuts

5 Cashews

5 Raisins

1 Tsp Chilly Flakes

1/2 Tsp Salt

1 Tsp Sugar

Prep:

Wash, peel and chop the pineapple into tiny pieces.

Wash, peel and chop the cucumber into tiny pieces.

Wash and chop the walnuts and cashews into tiny pieces.

Method:

In a mixing bowl add chopped cucumber, pineapple, walnuts, cashews, raisins, salt, sugar and chilly flakes. Mix all the ingredients till well combined. Add yogurt and mix well. Chill the pineapple raita and serve chilled...Enjoy!

Amla Panipuri Recipe / Nellikkai Panipuri Recipe

noreply@blogger.com (Vidyascooking) — Mon, 05 May 2025 23:17:00 +0000

Amla, also known as Indian gooseberry, offers a wide range of health benefits, including boosting immunity, supporting heart health, improving digestion, and promoting skin and hair health. It's a rich source of vitamin C and antioxidants, making it a valuable addition to a healthy diet. I really enjoyed creating this version and one of a kind amla panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sour, sweet and spice. Treat your family and friends with this amla panipuri recipe.

Amla Panipuri Recipe Video Uploaded on Vidyascooking Youtube Shorts

Amla Pani Ingredients:

2 Large Amla

1/4 Tsp Grated Ginger

2 Tbsp Sugar (Optional)

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Salt

Amla Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Wash the amla and grate it using a cheese grater, add it to the mixerjar.

Add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of water and grind once more. Transfer the amla puree to a large bowl and mix 1 cup

water gradually tasting along if the pani is in right consistency and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Amla Panipuri Filling Ingredients:

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Amla Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Separate the mint and coriander leaves rinse, in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined.

Cover and place the bowl in the fridge to cool the mixture down a bit.

Amla Pani Puri Ingredients:

Chilled Amla Pani

Chilled Potato Filling

Ready to use Pani Puri Shells

Spicy Boondi

Let's Prepare Amla Panipuri:

Pour the amla pani in serving bowl or shot glasses. Garnish the pani with boondi.

Create cavity in the puri shells and fill it with 1 tsp of the potato filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with amla pani.

Fill the cavity with the amla pani and Enjoy!

Green Grapes Mint Panipuri Recipe

noreply@blogger.com (Vidyascooking) — Mon, 05 May 2025 22:57:00 +0000

I really enjoyed creating this version and one of a kind green grapes panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sour, sweet and spice. Treat your family and friends with this grapes panipuri recipe.

Recipe video uploaded on Vidyascooking Youtube Shorts

Grapes Pani Ingredients:

1/2 Cup Green Seedless Grapes

1/4 Tsp Grated Ginger

2 Tbsp Sugar

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Salt

Grapes Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Separate the grapes from stem, rinse in water thrice and add it to the mixerjar.

Add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of water and grind once more. Transfer the grapes puree to a large bowl and mix 1 cup

water gradually tasting along if the pani is in right consistency and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Grapes Filling Ingredients:

1/2 Cup Chopped Grapes

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Grapes Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Separate the grapes from the stem and rinse in water thrice and place it in a colander to drain well. Pat it dry and chop into halves and add it to the potato.

Separate the mint and coriander leaves rinse, in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined.

Cover and place the bowl in the fridge to cool the mixture down a bit.

Grapes Pani Puri Ingredients:

Chilled Grapes Pani

Chilled Potato and Grapes Filling

Ready to use Pani Puri Shells

Spicy Boondi

Let's Prepare Grapes Panipuri:

Pour the grapes pani in serving bowl or shot glasses. Garnish the pani with boondi.

Create cavity in the puri shells and fill it with 1 tsp of the potato and grape filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with grape pani.

Fill the cavity with the grape pani and Enjoy!

Orange Panipuri Recipe

noreply@blogger.com (Vidyascooking) — Fri, 02 May 2025 23:42:00 +0000

I really enjoyed creating this version and one of a kind panipuri. If you enjoy seasonal fruits try to create this version of pani puri, it has perfect balance of sweet and spice. Treat your family and friends with this orange panipuri.

Orange Panipuri Recipe Uploaded on Vidyascooking Youtube Shorts

Orange Pani Ingredients:

1/2 Cup Orange Segments

1/4 Tsp Grated Ginger

2 Tbsp Sugar

1 Green Chilly

1/4 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Lime Juice

1/4 Tsp Salt

1 Cup Ice Cold Water

Orange Pani Method:

Wash and peel the ginger and grate it and add it to a mixerjar.

Remove the stem from chilly and chop in half and add it to the mixerjar.

Wash and peel the oranges, remove the transparent skin on the orange segments also remove the seeds, add the pulp or segments to a mixerjar, next add sugar, chaat masala, cumin powder and salt and grind to form a smooth puree.

Add tiny amount of cold water and grind once more. Transfer the pineapple puree to a large bowl and mix 1 cup of chilled water gradually tasting along if the pani is in right consistency stir well cover and place the pani in the fridge till chilled.

Before serving pani can be poured in serving glasses.

Chilled Orange Pani is always refreshing.

Orange Filling Ingredients:

1/2 Cup Orange Segments

2 Medium Potatoes

1/2 Cup Finely Chopped Onion

5 Sprigs Finely Chopped Coriander Leaves

5 Sprigs Mint Leaves

1 Finely Chopped Chilly

1/2 Tsp Cumin Powder

1/4 Tsp Chaat Masala

1/4 Tsp Chilly Powder

1/4 Tsp Salt

1/2 Lime

Orange Filling Method:

Wash and place the potatoes in a pressure cooker. Add enough water for till potatoes are covered. Place the lid and whistle and cook on high flame for 4 whistles or until the potatoes are cooked.

Remove the potatoes from the cooker once cooked, peel it and crumble into a large bowl. Allow the potatoes to cool down before adding all the ingredients to it.

Peel and wash the onion, finely chop and add it to the potato.

Rinse the chilly and finely chop add it to the potato.

Wash and peel the oranges using a sharp knife, remove the transparent skin on the orange segments along with the seeds and discard. add only the fleshy orange segments it to the potato.

Separate the mint and coriander leaves rinse, in water thrice. Finely chop and add it to the potato.

Squeeze in half a lime juice.

Add chilly powder, cumin powder, chaat masala and salt. Mix all the ingredients till the potatoes and grapes are well combined.

Cover and place the bowl in the fridge to cool the mixture down a bit.

Orange PaniPuri Ingredients:

Chilled Orange Pani

Chilled Potato and Orange Filling

Ready to use Pani Puri Shells

Spicy Boondi

1 Tsp Finely Chopped Coriander Leaves

Let's Prepare Orange Panipuri:

Pour the Orange pani in serving bowl or shot glasses. Garnish the pani with boondi and finely chopped coriander on the top.

Create cavity in the puri shells and fill it with 1 tsp of the potato and orange filling and place it on a serving platter.

Garnish the puri with tiny amount of boondi and serve the puri along with orange pani.

Fill the cavity with the orange pani and Enjoy!

Orange Milkshake Recipe

noreply@blogger.com (Vidyascooking) — Fri, 02 May 2025 23:05:00 +0000

Orange is my favorite fruit anytime of the year. I enjoyed creating and tasting this creamy and delicious milkshake.

Orange Milkshake Recipe Video Posted on Vidyascooking Youtube Shorts.

Orange Lassi Ingredients:

2 Oranges

1/2 Cup Chilled Milk

3 to 4 Tbsp Sugar

Prep:

Peel the oranges and remove the membrane or the transparent skin on the orange segments, remove the seeds and reserve in a bowl.

Use boiled and chilled milk for this recipe.

Method:

Reserve some orange segments for garnish, add the rest to a mixerjar along with sugar and grind to form a smooth paste.

Next add milk cover and grind until smooth milkshake has formed. Pour the milkshake in a tall serving tumbler, top with orange segments, garnish with cherries and serve chilled...Enjoy!

Orange Lassi Recipe

noreply@blogger.com (Vidyascooking) — Fri, 02 May 2025 22:51:00 +0000

Sweet and flavorful orange lassi is truly a refreshing drink. lassi is considered a probiotic-rich drink because it is made from yogurt, which contains beneficial bacteria that promote gut health. These bacteria, known as probiotics, help maintain a healthy balance of gut flora, aiding digestion and boosting overall well-being.

Orange Lassi Recipe Posted on Vidyascooking Youtube Channel Shorts.

Orange Lassi Ingredients:

2 Oranges

1 Cup Yogurt

1/2 Cup Milk

3 to 4 Tbsp Sugar

Prep:

Peel the oranges and remove the membrane or the transparent skin on the orange segments, remove the seeds and reserve in a bowl.

Use chilled milk and yogurt for this recipe.

Method:

Reserve some orange segments for garnish, add the rest to a mixerjar along with sugar and grind to form a smooth paste.

Next add yogurt and milk grind until smooth lassi is formed. Pour the lassi in a tall serving tumbler, top with orange segments, garnish with cherries and serve chilled...Enjoy!