Dahi Vada

Hello everyone..  Back with the Dahi vada recipe.  This is a pretty simple and a delicious recipe.  Lentil balls which are deep fried, then soaked in warm water and then finally immersed in the mildly sweetened curds with a drizzle of green coriander chutney and date n tamarind chutney.  When we were in Lucknow, we used to enjoy going to Hazratganj to have these yummy dahi vada's.  Though of course, every place has their unique style n ways of making this yum dahi vada's.  So here's how I made this. 

INGREDIENTS:

    1 cup = 200 ml

Black gram lentil/ urad dal	1/2 cup
Salt	3/4 to 1 tsp ( for vada's n a pinch curds)
Oil	For frying
Curds	1 cup (whisked)
Sugar	1 1/2 tbsp
Roasted cumin powder	1/2 tsp
Chilli powder	1/2 tsp
Green coriander chutney	1 tbsp or as per taste
Date n tamarind chutney	1 tbsp or as per taste
Warm water	To soak the vada's

METHOD:

1.       Wash well and soak the urad dal/lentils for for 3 1/2 hrs with enough water.  Water should be well over the urad dal.
2.       Grind the lentils to a very fine paste, with very little water.  Transfer the batter to a clean bowl.
3.       Whisk the batter with a balloon whisk or a fork for a good 8-10 mins.  This makes the batter light n fluffy.  Add salt and mix well.
4.       Heat oil in a pan n once it is hot, lower the flame to medium.  Wet your fingers slightly and take the batter and drop small balls into the oil.   
5.       Fry them, till they are golden brown, ensuring that you fry them on low medium flame.
6.       In another bowl, add lukewarm water.  Once the vada's are fried add them directly to the warm water and let them soak in the water for about 20 minutes.
7.       While they are soaking in the water, prepare the curds.  In a bowl add the curds and whisk well.  Add in the sugar n mix till the sugar dissolves.  Add a pinch of salt n mix again.  Keep it in the fridge to chill.
8.       After 20 minutes, remove them (the vadas) and squeeze out the excess water very carefully.  You don't want to break the vada's.
9.       Transfer the vada's to the prepared curds and sprinkle over the cumin powder, chilli powder and drizzle the coriander and date n tamarind chutney.
10.   Refrigerate the dahi vada.  Enjoy the chilled dahi vada's.

NOTES:

 

1.       I got 20 vada's with the above mentioned recipe, this size.  I would say these serve 5-6 people.  Now that surely depends how many you would like to have.  Believe me, it's really addictive, so you could well say 3 to 4 people too.
2.       Frying them on low to medium flame is absolutely important as they need to cook well inside too.  Frying on high flame will make the vada's go brown from the outside and remain uncooked from the inside.
3.       Do not soak more than the time mentioned as it will result in oily vada's.
4.       Adjust the sugar according to your taste in the curds.
5.       You could add cashew pieces and raisins in your batter.  That's how we used to get the ones we had in Lucknow.

Pomegranate Raita

After the bagel baking post I did bake a few other breads but wasn’t able to get my hand on the camera as I always ran late with all the other jobs that I had to give time too.  And when I finally thought that I am going to dedicate all my time to baking and getting the pics clicked.  Bam!!!  There goes the oven in for a toss.  Guess the oven said pl I need a break too.  Placed order for a new oven that is yet to be delivered, I thought let me get on to making other yum cooking.  So today I have for you all, a combo meal that I happened to put up with last minute.  Not much of a thought process involved here, I just put together capsicum cashew masala, pomegranate raita, beetroot and potato tikkis/cutlets and naan.  So here goes the first recipe, will begin with the easy peasy one.  The pomegranate raita. 

INGREDIENTS:

Curds/Yoghurt	1 cup abt 250 ml
Pomegranate seeds/arils	1/2 cup
Salt	A pinch
Sugar	1/2 tsp
Chat masala	1/2 tsp (optional)
Roasted cumin powder	1/2 tsp

METHOD:

1.       Take the yoghurt in a bowl and whisk it smooth. 

2.       Add in the salt, roasted cumin powder and sugar and mix well.

3.       Add the pomegranate seeds/arils in the yoghurt and mix well until combined.  If you have the juice of the pomegranate, add in the juice about a tbsp of it.  (it adds a nice colour and taste to it).  I didn’t have any left after deshelling the pomegranate.

4.       Sprinkle chat masala (if using).  Serve and enjoy with flavoured rice or pulav, or the main course that you have planned.

NOTES:

1.       I have added only half a tsp of sugar, you could add the sugar as per your taste.

2.       Garnish with coriander leaves before serving.  Since I ran out of coriander leaves I couldn’t add them.

3.       You could make it ahead of lunch/dinner and serve it chilled.

4.       Increase the quantity as per your requirement.  This measure that I have given for serves 2. Well if you like to have it by yourself then I would say serves 1.

Will be putting up the other posts of the combo soon.

 

Crispy fried Okra

As promised I am back with a back to back recipe.  This dish can be had as an accompaniment or served as a starter if u like it so.  I know, it is fried and to all the calorie conscious people, once a while to indulge in such goodies is not a bad idea.  Haven't tried shallow frying or sautéing it.  You could even air-fry it.  Though I cannot say if it would be as crispy as it would be if you fried them.  Let's get to the making of these yum and crispy okra's.

INGREDIENTS:

Okra/ladyfinger/bhendi	100 gms
Buttermilk	1/2 cup
Rice flour	1/2 cup
Chickpea flour/besan	3/4 cup
Turmeric powder	1/4 tsp
Chilli powder	1 tsp
Salt	1 tsp
Oil	To fry
Chaat masala	1 tsp
Coriander leaves	To garnish

METHOD:

1.       Wash the okra and dry them on a kitchen towel until completely dry.

2.       Once dry, slit them into half.  Keep aside.

3.       In a bowl add the rice flour, chickpea flour, turmeric powder, chilli powder and salt, mix well.

4.       In another bowl take the buttermilk and add half tsp of salt.

5.       In a pan heat the oil on high flame, once hot lower the flame to medium. 

6.       Take the okra and dip them in the buttermilk.  Coat these okra's by rolling them in the dry mixture of rice and chickpea flour.  (it should be coated well with the dry flour mixture)

7.       Fry them in hot oil until golden in colour.  Drain them on kitchen/tissue paper.

8.       Sprinkle them with chaat masala when hot.

9.       Serve hot garnished with coriander leaves.  Enjoy…

NOTES:

1.       You could slit the okra into four.  I preferred slitting them half.

2.       Dipping them in buttermilk not only helps them coat well.  But also helps get rid of its stickiness.

3.       Best served and eaten when hot. You can enjoy with a mug of beer or with Vodka.

Lentil Kebab

Back again with a starter recipe.  An easy recipe with a few ingredients but loads of flavour a touch of mint adds a good amount of freshness to the kebabs too.  It so happened that I had a lot of split red/pink/orange lentils in my pantry which was bought a while back.  Also known as de-husked brown lentils. Also called as masoor dal.  These lentils apart from being packed with flavour are also healthy as I haven't deep fried them.  A wonderful kebab which can be served when you have guests over or enjoy it with your family.  So let's get on with the process of making these kebabs.

Ingredients:

Split red lentils/masoor dal	1 cup
Onions	2 medium or 1 big
Garlic	4 cloves
Fresh mint leaves	20 leaves (a small bunch)
Bread crumbs	5 tbsps
Salt	1 tsp or As per preference
Green Cardamom powder	1/2 tsp
Nutmeg powder	1/2 tsp
Cumin powder (roasted)	1/2 tsp
Green chillies	1 finely chopped
Cornflour	2 tbsps
Oil/ghee	To shallow fry
Oil	2 tbsps to sauté

METHOD:

1.       Wash the lentils well and soak it in water.  The water level should be at least 2 inches above the lentils.  Soak the lentil for half an hour. 
2.       While the lentils are soaking, finely chop the onions and garlic.  Pick the mint leaves wash and finely chop the mint leaves and green chilly too.
3.         Heat oil in a pan, add garlic stir, and add the green chillies.  Stir again.  Taking care not to burn the garlic or chillies.  Add in the onions and sauté well.  The onions should turn soft and pinkish.
4.       Drain the lentils and add them to the pan and stir well, so that they get coated with the onions mixture.  About 3 minutes.
5.       Add about 2 cups of water stir and cover.  Let the lentils cook till soft and mushy.  Stir in between and check for the water (in-case water gets absorbed add a little more water and let the dal cook well).  Switch off the flame after the lentils have cooked till they are soft and all the liquid is absorbed.
6.       Mash the lentil well.  Let it cool.  Add in the bread crumbs, salt, mint leaves and the spice powder and mix well.
7.       Divide the mixture into small balls and flatten them, so as to get the shape of a tikki/kebab.
8.       Coat these with corn-flour and set aside.
9.       Heat a griddle and smear it with oil/ghee.  Lay them on the hot griddle and shallow fry them until golden brown on each side.  All this should be done on a medium flame.
10.   Serve hot with chutney of your choice.

NOTES:

1.       I have shallow fried them, alternatively you could deep fry them.  Deep frying them will give a much crisper texture.
2.       I have used dried bread crumbs.  I just toasted the bread and made them into crumbs.
3.       You could add more chillies, if you would like to add a little more bite to it.
4.       I have added 5 tbsps of bread crumbs.  You could add a tbsp more if you find the mixture too soft.

Aloo tuk Chaat

Hello!!!  Today am posting a recipe that is loaded with flavours.  A nice sweet, tangy and spicy starter.  It is a dish that I had eaten ages ago at a restaurant.  I have tried to recreate the dish, with what I could gather from the taste that this wonderful dish had.  Nice starter to serve your family or when you have guests over.  As the name goes it is aloo (potato) preparation.  So here goes my take on the aloo tuk chaat.  Yum is the word that comes to my mind when I make this.

INGREDIENTS:

Small/baby potatoes	10 nos
Onion	1 medium (finely chopped)
Green chillies	1 big or 2 small
Ginger	1 inch (finely chopped)
Tamarind & date chutney	1/4 cup
Water	1/8 cup
Salt	1 tsp
Coriander & cumin powder	1/2 tsp
Chilli powder	1/2 tsp
Coriander leaves	A few to garnish
Oil	2 tbsp (To sauté the potato)
Oil	2 tbsp

METHOD:

1.       Wash the potatoes well under running water.  Blanch the potatoes until almost cooked.

2.       While they are getting blanched, chop the onions, green chillies and ginger very fine.

3.       Once the potatoes are done, give each potato a very light mash with your finger or thumb.  (Do not peel.  Leave the skin on the potato)

4.       In a pan take about 2 tbsp of oil and let it heat up.  On a medium flame sauté the potatoes until they get a light golden brown colour.  Remove them on a kitchen towel or kitchen paper.

5.       In the same pan add another 2 tbsp oil.  Add the finely chopped onions, (leaving about a tbsp of onions to garnish).  Sauté for a second and add the ginger and green chillies.  Sauté again for a second (do not sauté for more than the time mentioned.  The onions, ginger and chillies should maintain their texture and crunch).

6.       Add in the date and tamarind chutney.  Mix well.  Add water and once you see small bubbles forming at the sides add in the potatoes and mix well, so as to coat the potatoes with the tamarind and onion mixture.

7.       Let it heat up for just about five minutes.  Switch off the flame.

8.       Garnish with coriander leaves and finely chopped onions that we had saved up.  Serve hot and enjoy.

NOTES:

1.       I have blanched the potatoes till they almost cooked and shallow fried them/sautéed them in 2 tbsp of oil.  You could blanch them for about 10 minutes and then deep fry them till golden and crisp.

2.       I think it's alright not to worry about the calories once in a while, if so, then go ahead and fry the potatoes.  The taste of the dish will be just great.

All in all, a great starter to have when you have guests over or just to treat your family….  Don’t forget to let me know how you all liked this easy peasy dish.

Cabbage Fritters/Pakoras

Putting up back to back posts today as I felt it had been a long time since I have posted anything.  Like I said in my earlier post, just that something or the other kept me busy.  Here is a recipe that can be had even with your evening cuppa or as a side dish with your meals.  Though fried occasionally I do like to make this or any other fritters as a combination.  So here goes the recipe of fritters, which is not just easy and quick to make but also can be done with a few ingredients which are readily available at home.  All you need to have is a cabbage on hand.

INGREDIENTS:

Cabbage (finely chopped)	1 1/2 cup
Onion (finely chopped)	1 small
Cumin seeds	1/2 tsp
Coriander and cumin powder	1 tsp
Turmeric powder	1 tsp
Chilli powder	1 tsp
Green chillies (finely chopped)	2 nos
Curry leaves (finely chopped)	6-8 leaves
Ginger (finely chopped)	1/2 inch
Chickpea flour/besan	3/4 cup
Salt	1 tsp or as needed
Water	To mix
Oil	To fry

METHOD:

1.       Wash the cabbage and onion and chop them fine.
2.       In a big mixing bowl, add the chopped cabbage and onions.  To it, add the cumin seeds, coriander & cumin powder, turmeric powder, chilli powder, green chillies and curry leaves, ginger and salt.  Mix well and keep for 15-20 minutes. 
3.       Add the chickpea flour and mix well.  So that the mixture is combined well.
4.       Heat oil in a frying pan.  Once hot lower the flame to a medium heat. 
5.       Fry the fritters in the oil until golden brown.
6.       Serve hot.

NOTES:

1.       Keeping the cabbage mixture for about 20 minutes, after adding the spices and salt is mainly for it to incorporate well.
2.       Add water accordingly as the mixture will let out water after adding the spices and salt.
3.       Adding ginger is optional.  I added it as it would give out a better taste.
4.       1/2 tsp each of coriander and cumin powder.