Aama Vadai / Paruppu Vadai (Without Onion) / Muparuppu Vadai / Spiced Lentil Fritters Recipe - How to make Aama Vadai.

Aama Vadai

Ingredients
Thur dal-1 cup
Channa dal-1/2 cup
Urad dal-1/2 cup
Red chillies-3
Green chillies chopped-2
Chopped curry leaves-little
Salt to taste
Hing-1/4tsp
Oil-to deep fry
Method
Soak urad & thur dal together & channa dal separately for 2 hours.
Drain the water & grind thur dal,urad dal,channa dal (save a handful of channa dal) red chillies,salt & hing to a coarse thick batter by just sprinkling very little water.
Remove it in a bowl & add the remaining saved channa dal,curry leaves & green chillies.
Take small balls out of the batter,slightly flatten it on your palm.
Deep fry these in medium hot oil till crisp & light brown on all sides.
Remove on a kitchen paper for extra oil to get absorbed.Serve them hot.

Note:
Grated coconut can also be added .
This is a dish made on Bhogi Pandigai.

Courtesy: shanthis thaligai

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Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Step by step method to make Chinese style vegetable spring rolls.

Vegetable Spring Rolls

Ingredients for the filling
Finely shredded or chopped vegetables-2 cups
(I used cabbage,bean,carrot,yellow bell pepper/capsicum)
Salt & Pepper to taste
Red chilly paste-1/2tsp
Soy sauce-1 to 2 tsp
Ginger & Garlic paste-1/2tsp
Oil-2tsp
Spring onion-1tbsp
(I did not have so didn't use)
Other ingredients
I used the ready made spring roll sheets-8
Maida or corn flour -1tsp
(dilute it with little water to make a paste)
Oil-to deep fry

Method
Heat oil in a pan add all the chopped vegetables & fry in medium high flame for a minute.
Now add the ginger/garlic paste,seasoning,soy sauce & red chilly paste,give a quick stir.Do not over cook the vegetables,it needs to be crisp.Switch off the stove & add spring onions if you have.
Now your filling mixture is ready.
Take a spring roll sheet place some mixture at one corner & roll it out.See the above picture for rolling the sheets.At the end seal the corner with maida/corn flour paste.
Once all the sheets are made keep it covered so that the sheets don't get dry & crack.
Heat oil in a pan in medium high flame deep fry the spring rolls till light golden brown on all sides.
Keep it on a kitchen paper to remove excess oil.Serve it hot with any dip you like.

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Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp

Other ingredients
Oil-to deep fry

Method

Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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Punjabi Samosa Recipe / Indian Samosa Recipe / Samosa Recipe / Spiced Potato Stuffed Pastries

Step by step method/picture to make Punjabi style Samosa with Aloo & Peas filling...
This is my version of making samosa,alter ingredients to your convenience...

Punjabi Samosa

Ingredients for the Dough
Maida (all purpose flour)-2 & 1/2 cups
Oil -1 & 1/2 tbsp
Ghee-2tbsp
Salt -to taste
Ajwain-1 tsp
Water- as required

Punjabi Samosa

For Filling
Potato (boiled & mashed)-4
Ginger grated-2tsp
Peas-1/4 cup
Salt-to taste
Turmeric powder-1/2tsp
Chilly powder-1tsp
Amchur powder
(Dry mango powder)-1/4tsp
Lime juice-1/2tsp
Fennel seed powder(Somph)-2tsp
Jeera/cumin -1tsp
Coriander leaves-1/4 bunch
Oil-3tsp
Other ingredients
Oil-to deep fry

Method

Take maida,ajwain,salt,ghee & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.Cover it with a plate or cloth & rest it for 10 minutes.
Mean while heat oil in a pan ,add jeera & fennel powder,then add peas & ginger fry till raw smell disappears.Add the dry powders & potato,toss is gently till well combined,switch off the stove,add coriander leaves & lime juice,mix. Let the mixture cool completely.
Divide the dough into medium small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone (see the picture above) .
Take a spoon full of potato mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn out crispy.

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Instant Bread Vada / Bread Vada / Easy Bread Vada / Bread Medu Vada

Bread Vada

Ingredients
Bread slices-6
(I used wheat bread,crumble it well)
Salt to taste
Rice flour-1/2 cup
Curd-1/2 cup
Water-1/3 cup or as needed
Chopped onion-1/4
Chopped green chillies-1
Chopped curry leaves-1tsp
Jeera/Cumin seeds-1/2tsp
Grated ginger-1/8tsp
Cooking soda/ Sodium bicarbonate - a small pinch ( optional)
Oil-to deep fry
Method
Take a bowl add all above ingredients except the cooking soda.

Knead this mixture to a soft dough,if needed add some water.Cover and rest the dough for 5 minutes.Just before frying the vada add the cooking soda & mix it well.

Heat oil in a pan,wet your palms with water,take small balls out of the mixture,flatten it slightly and make a hole in the middle of the vada.

Gently slide the vada into the hot oil,in medium flame fry till crisp & golden brown on all sides.

Serve it with any dip or chutney.

Note:

My vadas did not bloat and was not too soft without cooking soda,so i will suggest you to add.

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Tandoori Tofu

Ingredients for marination
Firm tofu or paneer-6 pieces
( cut into large cubes,do not cut it very thin)
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Yellow food colour-a pinch
Ginger & Garlic paste-1/2tsp
Thick curd-1tbsp
Roasted & crushed jeera/cumin powder-1/4tsp
Oil-2tsp
Besan/gram flour-1tsp
Method
Take a broad vessel & mix all above ingredients together.Apply the masala both sides of the tofu,leave it overnight in fridge or for at least 2hrs at room temperature.Heat a non stick tawa/pan apply very little oil.Cook it in very low flame till tofu is cooked,crisp & golden brown on all sides.Serve it with any dip of your choice.
Inspired by Pavithra.

Green Dhokla / (Khaman Dhokla Recipe)

Ingredients ground to a smooth paste
Coriander leaves-a handful
Spinach leaves-12
Green chillies-1
Ginger -a very small piece
Ingredients
Besan-1 cup
White rawa/sooji-1 & 1/2tbsp
Water-3/4 cup
Sugar-1 & 1/2tsp
Salt-1tsp
Lime juice-1tbsp
Eno fruit salt-1 & 1/2tsp
Tempering
Oil-3tsp
Mustard-1tsp
Jeera-1/2tsp
Hing-1/4tsp
Sesame seeds-1tsp
Green chillies-1
Curry leaves-little
Garnish
Shredded fresh coconut-1tbsp

Method
In a bowl mix all above ingredients (except Eno) together to make a smooth batter.Just before steaming mix in the eno.Mix it well into the batter ,you can see already the batter has raised.Immediately pour into a greased plate & steam it for 8 minutes or till done.Heat oil in a pan & temper it.Pour it on top of the steamed dhokla & sprinkle the coconut.Cool completely & cut into pieces & serve it with coriander chutney.

Sago Bonda Recipe / Sabudana Bonda Recipe / Saggubiyyam Bonda Recipe / Javvarisi Bonda Recipe

Sago Bonda

Ingredients
Sago / Sabudana -1/2 cup
Semi thick curd-1 cup
Rice flour-1/3 cup
White rava/sooji-1/4cup
Chopped onion-1/4
Chopped green chillies-2
Chopped coriander & curry leaves-1tbsp
Salt to taste
Jeera/cumin seeds-1tsp
Cooking soda -a pinch
Oil-to deep fry
Method
Soak sago with the curd for 8 hours or overnight for the sago to get bloated.
Mix all above ingredients,if needed add very little water to make a thick dropping consistency batter.
Before dropping into the oil mix the cooking soda.
Heat oil in a pan drop the batter using a spoon.
Fry in medium low heat till crisp & light brown on all sides.
Serve it with any dip you like.

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Corn Kabab

Ingredients
Grated tender corn-3
(slightly squeeze out the excess water & discard)
Boiled & mashed potato-1
Crumbled bread-1
Corn flour-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/8tsp
Garam masala-1/2tsp
Lime juice-1tsp
Fennel powder-1/4tsp
Chopped onion-2tsp
Chopped mint leaves-1tsp
Dry parsley-1tsp(optional)
Butter-1tsp & some for brushing on top.
Method
Mix all above ingredients together.Roll it out into cylindrical shape.Slightly butter them & bake or grill it till light brown on all sides & cooked.Serve it hot with any dip.
Inspired by Rakskitchen

Mysore Bonda

Ingredients

Maida/all purpose flour-1 cup

Rice flour-1/4 cup
Buttermilk to make a thick batter
Salt to taste
Jeera/cumin seeds-1tsp
Baking soda-1/2 tsp
Chopped green chillies-2 small
Chopped ginger-1tsp
Chopped coconut-3tsp
Method
Mix all above ingredients together.Add butter milk & make a thick batter like urad dhal vada batter.Heat oil in a pan,wet your hands & take smalls ball & drop it in hot oil.In medium flame fry it till brown on all sides.Serve it with any chutney.

Stuffed Chillies

Stuffing

Mayonnaise-3tsp

Mozzarella cheese-3tsp
Mashed potato flakes-2tsp
Chilly garlic paste-1/4tsp
Salt to taste
Chopped coriander leaves-1tsp
(mix all above ingredients together)
Other ingredients
Chillies of any kind-3 cut into half
(I used jalapeno,seeds removed)
Oil-to fry
Bread crumbs-2tsp for dusting
Method
Place 2tsp of the stuffing ingredients inside the chillies.Dust it with bread crumbs & shallow fry or cook it on tawa till brown on all sides.Serve it with any dip.

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sabudana Vada

Ingredients

Boiled & mashed potatoes-3 small or 2 big

Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)

Powdered peanut-1/2 cup

Cumin seeds-1tsp
Grated ginger - 1/2 tsp

Salt to taste

Chilly powder-3/4tsp

Chopped coriander leaves-a hand full

Oil-to deep fry

Sago Vada

Method

Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
Note:
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

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Corn Bread Rolls

Stuffing Ingredients

Grated fresh corn-2 cups

Boiled,mashed potato-1

Curry powder-1/2tsp

Salt to taste

Garam masala-1/4tsp

Chopped mint & coriander leaves-little

Turmeric powder-little

Chopped onion-1/2

Green chillies chopped-2

Amchur powder-a pinch

(dry mango powder)

Ginger & garlic paste-1/2 tsp

Other Ingredients

Oil-to deep fry

Bread slices-12

(I used whole wheat bread)

Method

Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.

Golden Fried Snow Peas

Ingredients for the batter

Maida-3tbsp

Corn flour-1tbsp

Soy sauce-1/8tsp

Chilly garlic sauce-1/4tsp

Salt & Pepper to taste

Cooking soda-2 pinch

Other ingredients

Snow peas-required amount

Oil to deep fry.

Method

Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Stuffed Wheat Bread Dahi Vada

Ingredients for stuffing
Raisins-1tsp

Chopped almonds-1tsp

Chopped cashew nuts-1tsp

Chat masala,roasted jeera powder,chilly powder,salt-little

(mix all above ingredients together)

Other ingredients

Beaten curd with salt-1 & 1/2 cup

Chat masala,roasted jeera powder,black salt,chilly powder-little

Grated carrots for garnish

Whole wheat bread-5 slices

Milk little to make a dough

Tempering

Oil-1tsp

Green chillies chopped-1/2

Grated ginger-a pinch

Mustard-1/4tsp

Curry leaves-little

Method

Remove crust from the bread & crumble it.Add salt & sprinkle milk to form a soft dough.
Make small balls flatten it,place 1tsp of the filling & close it nicely.Slightly press it & keep it aside.
In a tray pour half of the curd & arrange all the bread vada,pour remaining curd on top.
Garnish it with carrots,sprinkle all the masalas.
Heat oil in a pan temper it with above ingredients.
Pour the tempering on top.Keep it in fridge & serve it cold.

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Mixed Vegetables in Kataifi Baskets

Filling ingredients
Mixed frozen vegetables-1 cup
Chopped capsicum-3tsp
Salt & Pepper to taste
Dry parsley-1tsp
Garlic powder-1/4tsp
Onion powder-1/2tsp
Olive oil-1tsp
Other ingredients
Kataifi dough loosened -2 cups

(shredded phylo dough)
Butter melted-3tsp
Cottage cheese for topping
Method
Heat oil in a pan fry the filling ingredients one by one till cooked.Keep it aside.

Brush muffin tin with butter. Pull kataifi into 1-inch-thick bundles,cut bundles into 2-inch lengths. Place in a bowl,loose pile with fingers & toss with butter.Press it inside each muffin tins & bake it at 350 deg for 10 minutes or less,till its light brown in colour & crisp.Cool & fill it with some vegetable filling,top it with cottage cheese & serve it immediately.

Read more about Kataifi here.

Steamed Collard Leaf

Ingredients for filling

Besan-1/2 cup

Salt to taste

Red chilly powder-3/4tsp

Coriander powder-1/2 tsp

Garam masala-1/8tsp

Jeera-1tsp

Cooking soda-a pinch

Lime juice-2tsp

Chopped coriander leaves-2tsp

Sugar-a pinch

(I didn't use)

(Add water & make a thick paste with the above ingredients)

Other ingredients

Collards leaf-2

(vein removed at the back,for easy to fold the leaf)

Tempering

Oil-1tsp

Mustard-1tsp

Hing-little

Curry leaves-little

Grated coconut for garnish

Method

Place the leaf on a board(back ward facing up).Spread a thin layer of the mixture evenly on the leaf.Place another leaf on top & repeat it.Slowly roll it tightly like a log.Steam this till done.Slightly cool it & cut into circles.Heat oil in a pan temper it,add the cut circles & carefully saute for 2 minutes.Garnish it & serve.

Brinjal Fry

Ingredients to marinate

Oil-1tsp

Besan-1tsp

Coriander powder-1/2 tsp

Chilly powder-1tsp

Ginger & Garlic paste-1/2tsp

Turmeric powder-1/8tsp

Ajwain-1/4tsp

Salt to taste

Other ingredients

Brinjal -10 pieces

(cut into thin semi circles)

Oil-to fry

Method

Mix all the ingredients together,sprinkle very little water & make a paste.Apply it on both sides of the brinjal & keep it for 10 minutes.Shallow or pan fry till cooked & golden brown.

Tapioca Pakoda

Ingredients
Shredded tapioca-2 cups

Chopped onion-1/2

Chopped green chillies-1

Curry leaves-little

Jeera-1tsp

Besan-3tsp

Rice flour-3tsp

Salt to taste

Red chilly powder-1/4tsp

Turmeric powder-1/8tsp

Oil-to deep fry

Method

Mix all above ingredients together.Do not add water.Mix it well & drop it into small pieces in hot oil.Deep fry it till golden brown & crisp.Serve it hot with any chutney/dip.

Baked Lotus Stem Chips

Ingredients

Lotus stem-1

(skin scraped out well & cut into thin slices)

Salt & pepper to taste

Melted butter-2 tsp

Method

Arrange the lotus stem slices on a baking tray lined with a foil.Bake it at 375 deg.C till crisp & brown on both sides.Keep checking periodically otherwise will get burnt fast.Mix butter & seasoning in a bowl,put all the baked chips & toss it well.Serve it as a snack.