Dahi Vada (Dumplings in spicy yoghurt)
Dahi vada (Dumplings in spicy yoghurt)
Dahi vada is a perfect summer snack. It can be made ahead of time and should be served cold, so makes it a great party dish. It is also a kid’s friendly snack.
Ingredients:
For Dahi vada (4 servings)
Urad dal (white) – 1cups
Moong dal (yellow) – ½ cup
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2
Cooking oil to fry
Salt as per taste
For Yoghurt:
Yoghurt – 2 cups
Whole milk – ½ cup
Chaat masala – 1 tsp
Black salt – 1 tsp
Sugar – ½ tbsp
For Garnish:
Red chili powder – 1 tsp
Roasted cumin powder- 1 tbsp (grounded)
Tamarind Chutney – ½ cup
Method:
1.Wash Urad dal and moong dal thoroughly and soak it in water for 6-7 hours.
2.Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
3.Heat cooking oil for frying the vadas.
4.Take small lemon size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
5.Keep some room temperature water in a big bowl. Put the fried vadas into the water submerged. After 5 minutes, take the vadas out of water and press each vada with your palm to take the water out.
6.To prepare yoghurt, take yoghurt in a bowl and add ½ cup whole milk and whisk evenly. Add salt, sugar and chaat masala and keep aside.
Serving Suggestions:
To serve, Place 2-3 vadas in a shallow plate. Add yoghurt on the top evenly. Garnish it with red chili powder, roasted cumin seeds, salt as per taste and tamarind chutney. Serve at room temperature or chilled.
Dal Baati (Baked dumplings with Lentils)
Dal Baati (Baked dumplings with Lentils)
Dal baati is a Rajasthani specialty. If the dumplings are directly baked they are called Baati, if they are boiled first it’s called Bafla. I like to cook Bafla more often. So I would like to share the recipe with you.
I have seen my mom cooking this dish since my childhood and now at my in-laws, my sister-in-law does the same fantastic job. Thanks Mummy and Rina didi for inspiring me.
Ingredients:
For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste
For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp
Method: (For Dal)
1. Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
2. Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
3. For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle.
4.Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
5.Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.
Garnish:
Garnish the tadka dal with freshly chopped cilantro and some lime juice.
Ingredients:
For Baati (Bafla): Dumplings: [for 6 servings]
Wheat flour or roti atta- 3 cups
Semolina or fine rava – 1 cup
Yoghurt – 1 cup
Salt- 1 tsp
Ajwain – ½ tsp
Turmeric powder -1/4 tsp
Method for Baati (Bafla):
- Preheat oven at 375 F.
- Make dough using some water and all the above ingredients. Dough should be firm but even.
- Divide the dough in 12 equal parts and make the balls. Press in the middle very lightly of each ball with your thumb.
- In a large vessel, boil the water. Add the bafla balls in the boiling water. Let it boil for 15 minutes. Drain the boiled bafla and place it on the lightly greased tray.
- Place the tray in the preheated oven for 20 minutes.
- After 20 minutes, Turn over the bafla and cook for 15 minutes till it’s done thoroughly.
- Take them out of the oven and dip them evenly in melted butter or ghee and remove immediately.
- Put the bafla in covered container till served.
Serve with hot dal, chutney, namkeen, salad, Aloo subzi and churma.
Tadka dal (Dal Fry)
Tadka dal (Dal fry)
Indian meal is incomplete without dal (lentils). Dal tadka is the most common and frequently cooked dish in our kitchens. Although everyone has recipe for dal fry but each one is unique and have different taste. I’m using three different dals for dal fry. You can use any combination of dals. Dals are good source of protein. Great for kids nutrition too.
Ingredients:
For Tadka dal: [for 6 servings]
Toovar dal (split yellow pigeon peas) – ½ cup
Moong dal (split yellow moong beans) – ½ cup
Chana dal (split yellow garbanzo beans) – ½ cup
Tomato – 1 finely chopped
Turmeric powder -1/2 tsp
Salt as per taste
For Tadka (Frying the dal)
Cumin seeds -1 tsp
Mustard seeds- 1 tsp
Asafoetida powder -1/2 tsp
Onion -1 (medium) finely chopped
Ginger – 1 tbsp finely chopped
Garlic – 1 tbsp finely chopped
Green chili -1 tsp (finely chopped) [Optional]
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Cooking oil – 1 tbsp
Butter/Ghee -1tbsp
Cilantro – 2 tbsp finely chopped (for garnish)
Lime juice – 1 tsp
Method:
1. Wash toovar dal, moong dal and chana dal and soak them for 30 minutes.
2. Add soaked dals, turmeric powder, salt, tomatoes and 3 cups of water in the pressure cooker till it’s done.
3. For tadka, heat oil and butter in a frying pan. Add cumin seeds, mustard seeds and asafoetida. Let it crackle. Then add chopped onions and sauté it, till turns light golden. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
4. Add red chili powder and garam masala powder to the tadka and immediately pour it over the cooked dal.
Garnish:
Garnish the tadka dal with freshly chopped cilantro and some lime juice.
Enjoy with fresh naan, paratha or steamed basmati rice.
Quick and easy Papdi Chaat
Quick and easy Papdi Chaat
“Chaat” word itself makes your mouth water. Usually it takes little time and effort to make “papdi” at home, so I tried this quick and easy version and got almost the same yummy results. Great for summer snacks. Kids love this tangy chaat too!
Ingredients:
For Papdi Chaat [6 servings]
Tortilla scoops (chips) – ½ packet
Potatoes – 2
Sweet Onions -1
Tomatoes- 2 (optional)
Cilantro -1/2 cup
Garbanzo beans – 1 can
Green Cilantro chutney – 1 cup
Imli sweet chutney – 1 cup
Thin sev – 1 cup
Yoghurt – 1 cup
Sugar – 1tsp
Dry Ingredients:
Chaat Masala – 1 tbsp
Red chili powder – 1 tsp
Roasted Cumin seeds – 1 tsp (powdered)
Salt as per taste
Method:
Preparation for papdi chaat:
1. Blend yoghurt into smooth consistency by adding a little milk (not to runny). Add salt, sugar and half chaat masala to it. Keep aside.
2. Prepare green cilantro and Imli chutney and keep ready. (I’ll post green cilantro chutney and imli chutney recipe soon. You can also fine these chutneys in Indian grocery stores.)
3. Boil, peel and mash potatoes. Finely chop sweet onions and tomatoes. Clean and chop cilantro finely as well.
4. Take the garbanzo beans in a colander and wash thoroughly.
Assembling the Papri chaat:
In a plate, arrange the tortilla scoops evenly. On each scoop add potatoes and garbanzo beans. Now add one big spoon of beaten yoghurt on the filled scoops, all over the plate.
Then add green and imli chutney over it. Top it off with fine sev, chopped onions, tomatoes (optional), chopped cilantro, chaat masala, red chili powder and salt.
Serve immediately and enjoy this lip smacking snack anytime 
.
Medu Vada
Medu vada
I’m a big fan of South Indian snacks. Medu vada is one of those. It is easy to make you can serve it as a meal with sambhar and chutney or just anytime snack only with chutney.
It’s a kid’s friendly snack.
Ingredients:
For Medu vada (4 servings)
Urad dal (white) – 1.5 cups
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green Chilies – 2
Curry leaves – 8
Cooking oil to fry
Salt as per taste
Method:
- Wash Urad dal thoroughly and soak it in water for 6-7 hours.
- Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
- Heat cooking oil for frying the vadas.
- Apply some oil to your palm and take some batter on it. Shape it round and make a hole in the center with your finger. It takes some practice to make the shape.
- Deep fry the doughnut shaped vadas in oil. It should be golden and crispy.
Serving Suggestions:
Serve hot with green chutney or coconut chutney for snack and with sambhar/chutney for meal.
Gobi Musallam in Green Gravy [Whole Cauliflower]
Gobi Musallam in green gravy [Whole Cauliflower]
Last weekend we had a get-together at our place. I served this dish for the first time and everyone loved it. So I wanna share the recipe with everyone. Usually Gobi Musallam calls for red gravy but I tried it with green gravy which gives it a unique flavor. This recipe has a long list of ingredients and more than few steps to cook but the end result is worth the effort.
Ingredients:
Gobi Musallam in green gravy [6 servings]
For Green gravy:
Cilantro – 3 bunches
Mint leaves -1 /2 bunches
Cashews -1/2 cup
Garlic – 4 cloves
Ginger – 1 inch piece (peeled and cut)
Green chili – 1
Grind all the above in food processor with very little water. Keep aside.
Other Ingredients for green gravy:
Butter – 1 tbsp
Cooking oil – 1 tbsp
Yoghurt/ Thick dahi – 1 cup
Sugar – 1.5 tsp
Garam masala – 1 tsp
Kitchen king masala – 1 tsp
Salt as per taste
Method:
Heat butter and oil in a pan and add the above grinded green paste. Add salt, sugar, garam masala and kitchen king masala. Simmer for 2-3 minutes. Add spoon by spoon yoghurt to the gravy and keep stirring. Simmer for 5 more minutes. Green gravy is ready.
For Gobi Musallam:
Gobi (Cauliflower) whole – 1 cut into half (easy to manage and stable at the bottom)
Cooking oil -1tbsp
Slivered Almonds/Cashews – 2 tbsp (for garnish)
Dry Spices:
Amchur powder (Dried mango powder) -2 tsp
Turmeric powder-1/2 tsp
Red chili powder – 2 tsp
Coriander powder – 4 tbsp
Garam masala powder – ½ tsp
Kitchen king masala – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Sugar – ½ tbsp
Salt as per taste
Method:
1. Take a big vessel, fill it more than half with water and boil. Add some salt to it.
2. Cut the Gobi in half, put both the halves in the boiling water and let it stand for 5-7 minutes. It is now half cooked.
3. Take the Gobi halves out of the boiling water and set it in a lined baking tray to cool down.
4. Preheat the oven on 350 degrees on bake.
4. Combine all the dry spices and sugar in a bowl and mix well.
5. Now very carefully rub the spice mix on the Gobi. Also fill the spice mix inside the florets to have the even flavor all around.
6. Drizzle some oil on the Gobi halves and place the baking tray with Gobi in the oven. Let is cook for 45 minutes.
7. Gobi is almost ready. Place the halves on the serving dish and gently pour the prepared green gravy on it.
Garnish:
Garnish the Gobi Musallam with slivered almonds and cashews. Enjoy with fresh roti, paratha or naan.
Pineapple Fried Rice
Pineapple Fried Rice
Pineapple fried rice is one of my favorite entrée to order at Thai restaurants. This is my own version with few additions. Kids love it too.
Ingredients:
For Pineapple fried rice [6 servings]
Rice (Basmati) – 1.5 cups
Pineapple chunks – 1cup (fresh or canned)
Sweet Onion – 1/2 Medium size, Sliced
Capsicum (Green Bell pepper) – ½ cup, cut into thin stripes (julienne)
Carrot – ½ cup, cut into thin stripes (julienne)
Baby corn – ½ cup
Peas -1/4 cup
Paneer(Indian cottage cheese)- 1/2 cup small cubes [OPTIONAL]
Cashews – ½ cup (halved)
Spring onions – for garnish
Coconut milk – 1 cup
Ginger- 1 tbsp minced
Soy Sauce- 1.5 tbsp
Maggi Hot & Sweet Sauce – 1 tbsp
Garlic chili sauce -1 tbsp
Oil for frying -2 tbsp
Salt to taste
Method:
1. Cook the rice with 2 cups of water and 1 cup coconut milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
2. Rinse and prepare all the vegetables as directed.
3. Cut paneer into small cubes and shallow fry it. Keep fried paneer aside.
3. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
4. Add all the vegetables, pineapple chunks and cashews. Stir fry on high heat for 2 minutes.
5. Add cooked rice carefully and mix well. Add fried paneer cubes to it.
6. Stir in Soy sauce, Maggi Hot & Sweet sauce, Garlic chili sauce and salt. Cook for few more seconds.
Garnish:
Garnish pineapple fried rice with cut spring onions and serve hot. If possible it can be served in the hollow shell of the fresh pineapple.
Note: You can increase or decrease the amount of sauces according to your taste.
