Masala Vada

As name itself suggest masala so, i have added the most of the ingredients. You will find many varieties of vada recipes in south India. This one is our favorite one. Having masala vada with a cup of Elaichi chai/Cardamom flavor Tea.... you will be in heaven!

Ingredients: 

• Split Bengal Gram (chana dal) -- 1 cup 
• Split Green Gram (moong dal) -- 1/4 cup (optional)
• Chopped Onion -- 1/2 cup 
• Chopped Green Chili -- 3 nos.
• Cilantro/ Coriander Leaves few
• Curry Leaves few
• Mint/ Pudhina leaves few
• Cinnamon stick half inch (optional)
• Fennel Seeds (optional)
• Cloves -- 2 no.
• Ginger Paste -- 1 tsp. 
• Garlic -- 1 tsp. 
• Salt to taste 
• Oil to deep fry 

 

 

     

Time Required: 30 minutes 

Method:

1) Mix the two dals and soak for 2 to 3 hours.
2) Drain water from the soaked dal. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water). 
3) Crush cinnamon stick and cloves into powder and add to the paste. Add raw chopped onion, garlic, ginger and green chili, coriander leaves, mint and curry leaves. Mix well. 
4) Make this dough into small balls (roughly half the size of a golf ball) and keep aside. 
5) In a deep skillet warm oil and deep fry the flat balls on low heat until brown.

Yummy tasty, crispy, spicy masala vada is ready to eat. :) You can serve it with chutney or sauce.


Tip: First grind 2 tbsp dal to a fine paste without adding water this method will hold/bind the vada together better.


Variations: You can add mushrooms too. This tastes good. (Wash and chop the mushroom and cook it in microwave for 2 to 3 mins. no need to add water, as mushroom itself leaves water.

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Avil Upma / Poha

In southern part of  India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients  like Rava(semolina), semiya(vermicelli), rice , Moong Dal(Yellow split peas/mung bean) and Oats. This poha upma is the super quick dish.

Check the below quick and easy breakfast Upma Varieties:

Rice Upma      Semiya Upma,   Oats Upma,   MoongDal Upma,  Idli Usli/Upma 

Ingredients:

• 1 cup flattened rice (Poha) 
• 2 onions chopped
• 1 small potato (boiled & chopped)
• 1 Carrot chopped (optional)
• 5-6 green chilies
• Few Curry leaves
• 1/2 tsp each cumin & mustard seeds.
• 1/4 cup crushed pea nuts 
• 1/4 tsp sugar
• salt to taste
• 1/4 cup grated coconut for garnishing(optional)
• Fresh coriander leaves / Cilantro
• 1 tsp Lemon juice
• 2 tbsp oil

Method:

1) Wash the poha twice and drain water fully and  sprinkle a handful of clear water and keep aside.
2) After 15 minutes loosen the poha gently, and break lumps with fingers. 
3) In a heavy saucepan, heat oil, add seasoning seeds allow them to crackle, add crushed peanuts, followed by potatoes. Stir for  2-3 minutes. 
4) Add chopped onion, carrot, chilies and curry leaves. Stir and fry onion  till it urns to pink 
5) Add poha, sugar and lemon juice and mix  well 
6) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and coconut. 
7) Serve hot with freshly brewed coffee. :)

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Konda Kadalai Sundal/ Chickpeas Sundal

This  chana/ Chickpeas / Konda Kadalai Sundal is one of the  simple and tasty sabzi. Perfect for curd rice. Sundal varieties are also offered for Prasadam /nivedyam for Navratri Festival Recipes.

Ingredients:

• 1 Cup Chana/Black Chickpeas

• 3 to 4 Green Chilies

• 1 tbsp Coconut grated

• 1/4 tsp Haldi/Turmeric Powder

• 1 tsp Mustard Seeds

• 2 tsp Urad Dal / White Lentils

• Oil

• A pinch of asafoetida/Hing

• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Soak chana overnight.

Step 02) Pressure cook the soaked chana with 1/2 of cup of water for 2 whistles.

Step 03) Blend the grated coconut and green chilies and keep it aside.

Step 04) Heat oil, add seeds allow to splutter. 

Step 05) Add boiled chana, salt, turmeric powder and hing/ asafoetida mix well and saute for 3 minutes.

Step 06) Add blended coconut and green chili mixture and mix well. Adjust the salt if any.

Serving: It goes very well with Curd Rice 

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Chana Chaat

Ingredients:

• 1 Cup Chana /Chickpeas
• 1 small Onion chopped
• 1 Tomato chopped
• 1/2 cup boiled Potato chopped
• 1/2 tbsp raw Mango chopped
• Few Curry Leaves 
• 2 tsp Chaat Masala (Mixture of many Indian spices - Available in Indian store)
• 1 tsp Red Chili Powder 
• Salt to Taste 
• 2 tsp Lemon Juice 
• Coriander Leaves/Cilantro for garnishing 

Time Required: 15 mins

Method:

1) Soak chana overnight. 
2) Pressure cook the soaked chana with 1/2 of cup of water for 2 whistles 
3) In a large bowl add raw onion, tomato, raw mango, boiled potato, curry leaves and mix well. 
4) Add cooked chana, lemon juice, salt, chaat masala and chili powder and mix well. 
5) Garnish with coriander leaves and farsan/fried Indian snacks
6) Serve immediately.

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Murmura Bhel / Puffed Rice Guilt Free Snack

It is very simple, healthy, tasty, spicy and very quick guilt free snack.

 

Ingredients:

• 4 cups Murmura/ Pori /Puffed Rice
• 1/4 Cup Onion Chopped 
• 1/2 Cup Tomato Chopped 
• 1/4 Cup Carrot Grated 
• 1/4 cup raw Mango 
• 1 cup boiled corn (Optional) 
• 1 to 2 Green Chili (Optional) 
• 2 tbsp Roasted Peanuts (Optional) 
• Fresh Coriander leaves/Cilantro chopped 
• 2 tsp chaat masala powder (Mixture of many Indian spices - Available in Indian store)
• Salt to taste 
• Red chili powder - 1 tsp
• 2 tsp Oil 

Time Required: 15 mins

Method:

Step 01) In a large bowl add chopped onion, tomato, carrot, raw mango, corn, coriander leaves,  red chili powder, chaat masala, peanuts, salt and mix well.

Step 02) If you want really want spicy then add green chilies else red chili powder itself is enough

Step 03) Now add crisp puffed Rice/ Pori/Murmura and oil and mix well so that each grain of puffed rice is nicely coated with spicy mixture.

Serving: Serve immediately

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