August 5, 2017

Medu Vada Recipe, How To Make Medu Vada, SouthIndian Medu Vadas

Medu Vada With Coconut Chutney

How To Make Medu Vada:

To Prepare Medu Vada Batter

Soak 2 cups urad dal overnight or 7-8 hrs.
Wash and clean the soaked urad dal.
Grind the soaked urad dal to smooth paste. Don’t use water else it may become more watery.
Add 2 Tablespoon rice flour to the urad dal batter.
Put 1/2 tablespoon crushed black pepper or black pepper powder.
Put 1/2 tablespoon cumin seeds.
Add 2-3 chopped green chillies.
Put 8-10 curry leaves and 1/2 tablespoon grated ginger.
Also put some coconut small pieces.
Put salt as per taste.
Now with the help of your hand beat the medu vada batter for 5 minutes in order to get medu vada soft from inside.

For Frying Medu Vadas:

Heat oil in kadai on medium flame.
Now apply water in your hand, take small portion of medu vada batter and just give it a round shape with your hand. Press slightly and make a hole in centre.
Release it slowly and carefully in the oil.
Repeat the same process and fry all medu vadas from both the sides on medium flame.
Your medu vadas will turn crispy from outside and soft from inside.
Medu Vadas are served with coconut chutney and sambar.

Medu Vadas

August 5, 2017

Coconut Chutney Recipe, How To Make Coconut Chutney, Nariyal Ki Chutney

Coconut Chutney

How To Make Coconut Chutney (Nariyal Chutney)

Take small pieces of 1 medium size fresh coconut (nariyal) along with 2 tablespoon roasted bengal gram (chana dal) or roasted chanas and 2-3 green chillies.
Grind it to a smooth paste.
Now for tadka for coconut chutney, heat 2 tablespoon oil.
Once oil is heated add 1/2 teaspoon mustard seeds.
As soon as mustard seeds starts cracking add 1/2 teaspoon black dal (urad dal).
Then add 5-8 curry leaves.
Now switch off the flame and add the tadka to coconut chutney and mix.
Coconut chutney can be served with Idlies, Dosas, Medu Wada, etc.

August 2, 2017

Sambar Recipe, How To Make Sambar, South Indian Sambar

Sambar

Whenever I used to go to restaurants the first thing mostly i used to order since childhood was “Masala Dosa” and sambar which is served with dosas is my all time favourite.
Sambar is South Indian cuisine. It is served with varieties of other South Indian dishes like dosas, idlies, medu vadas, etc. Sambar goes well with rice also.
Sambar is made with tur dal / arhar dal. First sambar masala is made and then sambar is cooked with tur dal and mixed vegetables.
Sambar masala is made by roasting whole spices like coriander seeds, cumin seeds, fenugreek seeds, bengal gram, black gram, dry red chillies, curry leaves, cassia or cinnamon and asofodita. Spices and dal is roasted and then grinded into powder.
Vegetables used in sambar are Brinjal, Pumpkin, Bottle Gourd, Drumstick, Ladies Finger, Potatoes, Onion and Tomatoes.
So if you are also sambar fan like me or who have someone dearest who loves sambar here goes the recipe below:

How To Make Sambar:

Wash and boil 150-200 gms pigeon peas (tur dal / Arhar dal) for 2-3 whistle along with vegetables (Brinjal, pumpkin, drumstick, tomato) With 4.5 glass of water. Don’t boil all vegetables keep little vegetables for frying.
Now heat oil in a pan.
Put 1 chopped onion and fry till light brown.
Now add mixed vegetables which were kept for frying.
Fry the vegetables and remove both onion and vegetables in a plate.
Now it’s time for tadka. Put 1/4 teaspoon mustard seeds in same oil else if required add more oil.
Now add pinch of fenugreek seeds.
Once mustard seeds start spluttering or cracking add curry leaves.
Put asofodita (hing) and stir.
Put 1/2 teaspoon red chilly powder.
Now add boiled dal and mixed vegetables to the tadka for sambar and mix.
It’s time to add our sambar masala. Put 3 tablespoon sambar masala to the dal and stir again.
Sambar Masala is readily available in the market or chetout our sambar masala recipe.
You can also add little tamarind pulp to the sambar but as I m already using tomatoes so I m avoiding it.
Let sambar boil for more 5 minutes.
Sambar is ready to be served. Switch off the flame and sambar can be served with Idlies, Dosas, Medu Vada or Rice.

July 31, 2017

Chicken Masala, How To Make Chicken Masala

Chicken Masala

How To Make Chicken Masala:

Wash 500 gm chicken and keep aside.
Heat oil in pan put 250 gms chopped onion along with chicken and fry for 15 minutes.
Grind 50 gm garlic, 15 gm ginger and 4-5 green chillies to a paste.
Add Ginger-garlic-chilly paste to the chicken and fry till raw aroma of ginger-garlic paste goes away.
Now add 1/4 teaspoon turmeric powder, 1 1/2 teaspoon coriander powder, salt and mix.
Add 2 tablespoon garam masala powder and stir for more 5 minutes.
Put 10 raisins and 10 cashews in the chicken masala.
Now put 300 gm hot water to the chicken masala.
Cover the lid and let chicken cook for 15 minutes on low flame till it becomes soft.

July 28, 2017

Vada Pav, Batata Vada, How To Make Mumbai Style Vada Pav

Vada Pav

Vada Pav Recipe:

For vada pav first make dry coconut garlic chutney (sukha chutney) and keep aside.
Here is sukha vada pav chutney recipe.

Batata Vada Masala:

Boil 4 Potatoes.
Peel the potatoes and mash.
Grind garlic, ginger and green chillies together.
Now heat oil in a pan.
Put mustard seeds.
Once mustard seeds start cracking add curry leaves.
Then put grinded paste and stir.
Add boiled mashed potatoes and mix.
Put turmeric powder, salt and mix.
Now put chopped coriander leaves and mix again.
Swith off the flame.

Batata Vada Masala

Batata Vada Batter:

Take 200 gms gram flour (Besan) in a bowl.
Now slowly add water and make flowing batter for batata vadas.
Batter should not be too thin nor too thick.

Vadas

Frying Batata Vadas:

Heat oil in kadai for frying vadas.
Make round shapes vadas of mashed potatoes.
Dip the vadas in the batter and put in the kadai one by one.
Fry vadas from both the sides on medium flame.
Remove vadas in a plate.
Now take some batter in hand or spoon and drop little little in oil and fry it.
These fritters are without filling and gives crispness to our vada pav. It is also called as chuda.
Remove fritters (Chuda) and keep aside.
Switch off the flame.

Take pav one by one and cut horizontally in the centre.
Now put sukha chutney in the pav. Then put some chuda (flitters) in the pav.
Place batata vada in between.
Serve Vada Pav hot.

Mumbai Style Vada Pav

July 28, 2017

Vada Pav Chutney, Dry Coconut Garlic Chutney, Sukhi Lahsun Ki Chutney

Dry Vada Pav Chutney

Sukhi nariyal lahsun ki chutney in vada pav makes vada pav more tasty. This dry vada pav chutney is made with dry coconut, garlic and red chillies as main ingredients. People also add peanuts and sesame seeds to the chutney . At many places chutney is made with besan ka chuda (flitters) grinded with red chilly powder to give crispy touch to vada pav.

Chutney which I have mentioned below is with dry coconut (sukha nariyal), garlic (lahsun) and red chilly powder.

This is the way I like it if you want you can add few sesame seeds (til) and some roasted peanuts to the chutney.

Dry Vada Pav Chutney Recipe:

Dry Roast 1/4 th grated dry coconut till slight brown (not much).
Simillarly dry Roast 7-8 garlic pods with skin just to absorb moisture.
Now remove garlic skin.
In a grinder take roasted dry coconut, roasted garlic. Add 2 teaspoon red chilly powder, salt to taste and grind it to a coarse powder.
Remove the chutney and keep it in a bowl.
Dry Vada Pav Chutney is ready. You can also use this chutney to eat with chapaties or bhajiya, etc.

July 25, 2017

Paneer Hyderabadi, How To Make Paneer Hyderabadi

Paneer Hyderabadi

Paneer Hyderabadi Recipe:

Cut 200 gms paneer into long pieces.
Heat oil in pan.
Add cumin seeds once it starts cracking add one chopped onion and cook till translucent.
Add 5-6 garlic cloves and give it a stirr.
Put chopped 2 medium size tomatoes and cook slightly.
Add 12-15 washed and chopped spinach leaves and stirr.
Add 1/2 cup chopped coriander leaves and mix. Don’t cook coriander leaves for long.
Switch off the flame and allow the mixture to cool down
Grind the mixture to smooth paste.

Now heat 1 tablespoon oil in pan.
Add 4 cloves, 1cinnamon stick, 4 green cardamon.
Now add the green paste and give it a stirr.
Cook for more 2 minutes.
Now add 2 tablespoon malai and 4 tablespoon curd to it and keep stirring.
Add 1/4 teaspoon turmeric powder, 1 tablespoon coriander powder, 1/2 teaspoon red chilly powder and 1/2 teaspoon cumin powder.
Add salt as per taste.
Now add 1/2 teaspoon garam masala powder and mix.
Put the paneer pieces and give it a gentle stirr.
Cook for more 2-3 minutes.
Hyderabadi Paneer is ready to be served.

Paneer Hyderabadi With Green Gravy

July 24, 2017

Malvani Chicken Curry, How To Make Malvani Chicken Curry

Malvani Chicken Curry

Malvani Chicken Curry Recipe:

Heat 2 tablespoon oil in a pan.
Add 1/4 grated coconut and 2 sliced onions.
Stir till light brown.
Switch off the flame.
Wash chicken put little turmeric powder and mix.
Now in a pan or kadhai add 4 tablespoon oil and heat it.
Put chicken and fry for 10-15 minutes.
By the mean time you can grind roasted onion-coconut to smooth paste.
Remove chicken in a plate.
Add 1/4 teaspoon cumin seeds (jeera) to the same oil.
Put 2-3 bayleaf.
Put 2 finely chopped onions and cook till translucent.
Add 1 tablespoon ginger paste and 1 tablespoon garlic paste and stir till raw aroma of ginger garlic goes away.
Now add 3 tablespoon malvani masala to it.
Put fried chicken and mix. Cover the lid for 1 minute.
Now remove the lid and put grinded onion-coconut paste to the chicken and mix well.
Add some oil if required.
Put salt to taste and stirr.
Add water to malvani chicken, cover the lid and cook the chicken on medium flame or low flame for more 15-20 minutes.
Keep stirring in between to avoid burning if you have added less water to the chicken.

July 16, 2017

Raw Mango And Flax Seeds Chutney, Aam Aur Alsi Ki Chutney

Raw Mango And Fax Seeds Chutney

Raw mango chutney (Aam ki chutney) is mostly loved by everyone. Adding flax seeds (alsi) to the chutney gives it a different taste and it’s heathy also.
I learn Raw mango and flax seeds chutney recipe from my Nani and she learned this recipe from her daughter in law (My Mami). This is how recipes travel with love. My Nani loved this chutney recipe and thought of sharing it with me when she came to my place.
I tried this chutney and everyone at my place just loved it. So I thought of sharing this recipe with you.

Here is Raw Mango And Flax Seeds Chutney Recipe:

Dry roast 2 tablespoon flax seeds / lin seeds (alsi).
Once cooked grind flax seeds to fine powder.
Now remove skin of 1 medium size raw mangoe and cut it into small pieces excluding seed.
Take raw mango pieces into grinding jar along with little salt, 1 tablespoon water and 1 green chilly and grind it to a smooth paste (chutney).
Now remove raw mango chutney in a bowl.
Add 2 tablespoon flax seeds powder to the raw mango chutney and mix.
Taste the chutney and adjust the salt if required.
Raw mango and flax seeds chutney is ready.

July 14, 2017

Pakoda Kadhi, Pakode Ki Curry, How To Make Pakoda Kadhi

Pakoda Kadhi

Pakoda Kadhi Recipe:

Take 1 1/2 cup besan in a vessel.
Put 1/2 tablespoon cumin seeds.
Put pinch of or 1/4 tablespoon asofodita.
Slowly add water and make dough.
Heat oil in kadai or pan to fry pakodas.
Make round shape pakodas in hot oil slowly and carefully.
Keep little besan for the gravy and fry rest pakodas from both the sides.
Remove pakodas and keep aside in a plate.
Switch off the flame.

Fried Pakodas

Boil water in a large vessel and put pakodas in boiling water carefully one by one on low flame.
Cover the lid and let it boil till pakodas turn soft and fluffy.
Switch off the flame.
Heat oil in kadai for pakode ki curry.
Put some cumin seeds and allow it to crack.
Put 2-3 bay leaf.
Put 10-12 curry leaves.
Grind 2 tomatoes and 2 chillies together.
Put this mixture in oil and stir.
Put 1 teaspoon corrainder powder, 1/2 teaspoon garam masala powder and stir.
Now put some water in leftover besan, mix and add in the kadai.
Add boiled pakodas to it. Add water you can use the same water used for boiling pakodas if left else add fresh water as per how much consistency you want for the curry. Curry thickens after sometime.
Now add 250 ml buttermilk to the curry.
Add salt and slightly stir such that pakodas doesn’nt break.
Let the curry boil for more 5-10 minutes.
Serve it hot with steamed rice or chapaties.

Pakode Ki Curry