Another of my favourite summer dish! We have different versions of dahivada (south indian/north indian….) but this is just my own version:),recreated from my mom s recipe. This might require i bit of planning as the dal needs to be soaked atleast 5 to 6 hours or overnight before you can make it.
But it s definitely worth all the trouble and wait!
Ingredients:|Preparation Time:20 mins(not including the soaking time of 5 to 6 hours of the urad dal)|
For the Vada:
- Urad Dal 250 gms(soaked overnight)
- Ginger 2 inch
- Green chillies 5
- Salt as per taste
- Oil just enough to deep fry the vada
For the Curds:
- Curds 1 litre
- Green chilli 1 (finely chopped)
- Ginger 1 inch(finely chopped)
- Curry leaves few leaves (finely chopped)
- Coriander leaves few (finely chopped for garnish)
- Cumin powder 1 tbspn(or more if you like the flavour)
- Sugar 12 tspn
- Salt 1 tbspn
- Oil 1 tbspn
Method:|Cooking Time:30 mins|
Grind the soaked urad dal along with green chillies,ginger and salt into a smooth,medium consistency batter (dont make it too thick or too watery)!The green chillies and ginger give a mild flavour to the vada. I use a vada maker to pour the batter out while frying the vada as it s easy to get the shape and less messy. So once the batter is ready ,fill the vada maker with it and keep it ready.
Then keep the curds ready.Dilute the curds with a bit of water and add the sugar and salt and mix it well.Heat 1 tbspn of oil in a kadai and fry the chopped green chilli,ginger and curry leaves and add it to the curds,then mix in the cumin powder into it and add the chopped coriander leaves. So now its ready for the vada s to be soaked into it.
Heat the oil in a deep pan, then press the knob on top of the vada maker to release the batter and then stop at the desired size(it s better to keep it thin and small(seen in the pic) as the vada will swell up once soaked in the curds). Let it fry until golden brown and then pull it out into a absorbent paper and keep it aside. Take some water in a vessel and once the vada is cooled down a bit put the vada s in the water and squeeze out the excess oil from it and soak it into the curd mixture one by one(during this process the vada might open up a bit,which is natural so dont worry). Continue frying ,dipping in water,sqeezing the oil from the vada and soaking it in the curds until all the vadas are done with. You can make about 26 vadas with this measure:)
Dont serve immediately ,let it soak atleast for about 20 mins,as the vadas come out really soft and then you can serve it ,with some more cumin powder on top!
Hope you like my version of Dahi Vada:).Enjoy!
Tried out my own fish masala:)…i love fish for couple of reasons,one it s quick to cook and the other,obviously good for the heart! This recipe can be made with any fish of your choice,filleted or sliced.
Ingredients:|Preparation Time:15 mins|
- Fish(fillet/slice…any fish of your choice) 500gms
- Onion 2(pureed)
- Ginger Garlic Paste 1tspn
- Tomatoes 3 (deseeded and pureed)
- Red chilli powder 1 tspn
- Pepper powder 1 tspn
- Turmeric 1/2 tspn
- Coriander powder 1tbspn
- Oil 5 tbspn
- Salt as per taste
- Coriander leaves for garnish
Method:|Cooking Time:10 mins|
Heat the oil in a pan,add the pureed onion and saute it for a couple of mins until it changes colour and then add the ginger garlic paste,saute for few seconds. Lower the flame,add red chilli powder,turmeric,pepper powder,coriander powder and salt,mix it well into the onion paste and saute until the raw smell of the masala is gone. Then add the tomato puree,mix it in and cover it and cook it for about 2 mins,then open and add the fish into it,cover it,would take not more than 3 to 4 mins for it to be cooked. Put off the flame and garnish it with chopped coriander leaves. Serve it with red rice!
This one is a Mangalorian classic tea time snack…Locally called the “Golibajje”. Used to watch my mom prepare this during my school days during tea time and now i m trying to recreate it in my own way!
- Buttermilk 1 cup
- Plain Flour(Maida) 1 1/2 cup
- Sugar 4 tspn
- Salt 1 tspn
- Baking Soda 1/4 tspn
- Green chillies 2 (finely chopped)
- Coriander Leaves a few finely chopped
- Oil enough to deep fry
Method:|Cooking Time:5 to 7 mins|
Add sugar,salt and the finely chopped green chillies into the buttermilk and mix it well and then add the plain flour into it mixing slowly to make a gooey kind of a mix(you can adjust the consistency by adding more water if required),then add the baking soda and chopped coriander leaves and let it rest for 15 mins.
Heat enough oil in a deep pan to fry this mix. Drop in a small dumpling into the oil and fry a few of them at a time,fry it for approximately 5 to 7 minutes until it turns dark golden brown in color. Drain it out into an absorbent paper and serve it hot with tea.It has a very distinct flavor,so generally it s eaten straight and doesn t need any kind of dip.
Enjoy the tea time snack:)
Wanted to cook a chicken dish with the regular ingredients at home, as i was not in a mood to step out and buy things! So stuck to the basics and wow what a tasty dish i got!!!
Ingredients:|Preparation Time:10 mins|
- Chicken Boneless(cubed) 250 gms
- Onion 1 large(sliced)
- Green Chillies 4 to 5(sliced)
- Curry Leaves a few
- Ginger 1 inch(sliced)
- Garlic 8 cloves(crushed)
- Tomato 1 large(sliced)
- Turmeric 1/4 tspn
- Peppercorn 1/2 tspn
- Red chilli powder 1/4 tspn
- Coriander powder 1 tbspn
- Whole red chillies for garnish
- Coconut oil 4 tbspn
- Salt as per taste
Method:|Cooking Time:20 mins|
Heat the oil in a deep pan,add the green chillies, so that the pungency gets infused into the oil,along with the crushed garlic and ginger as well. Let it fry for a few seconds then add the sliced onion and saute it until it turns translucent. Then add the tomatoes and the curry leaf ,cover it ,on medium flame let it cook for a 5 to 7 minutes,then add all the spices(turmeric,red chilli powder,pepper crushed,coriander powder including the salt) and fry it until the raw smell goes off. Then add the chicken pieces and mix it well with the masala and let it cook for another 10 mins. and put it off. Let it rest for a while, then transfer it to a bowl to be served and garnish with red chillies.