Vada and Dahi Vada - Vadai and Thir Vadai

1 cup urad dal
1 teaspoon salt
1 tablespoon green chili or to taste
a few curry leaves
1 tablespoon black pepper
Enough water for preparation
Oil for deep frying

Wash and soak the urad dal for at least 1 1/2 to 2 hours.  Drain the water and grind it with green chili, curry leaves and black pepper with a about 1/2 cup of water.  If necessary add more water.  Take care while adding water, if the batter becomes too watery the vada will not form.  Check the video to see the consistency of the batter.  As soon as the batter is ready the vadas should me made do not let it ferment.

Heat a pan with enough oil for deep frying.  Let the oil come to medium heat. 
Check to see if the oil is hot enough by dropping a little batter in the hot oil, if it comes up right away the oil is hot enough.  The vadas should be fried on medium heat.

Since the batter is sticky.  Dip you fingers in cold oil take a little batter, shape it and gently drop the batter in the hot oil carefully without touching the oil.
Dipping your hands in cold oil before picking up the batter greases it and the batter come of easily.  Depending on the size of your pan you can fry 5 to 7 vadas at one time.  Do not over crowd.  When the edges turn brown turn the vadas and fry the other side.  Fry until the vadas are golden brown and the oil sizzling has come down.  Remove from frying pan onto a plate.

To make Yogurt Vada:
Dip the fried vada in a bowl of water allow it to soak well, squeeze and remove the water.  Take a bowl with yogurt dilute it with water add some salt and chili powder to taste.  Dip the soaked vadai in the yogurt, the vada will soak in the yogurt and become soft but will retain the shape.

Vadai and payasam are usually make to made to celebrate an occasion, whether a festival or birthday.  Vada is served with chutney or sambar.  Try some vadai dunked in sambar it is out of this world.

Quinoa idli - Kanchipuram style recipe

Ingredients:
1 1/2 cup Quinoa
1/2 cup urad dal
water as needed

The proportion of urad dal to quinoa is 1:3.

Prepare Batter:  Rinse and soak quinoa and urad dal 4 to 8 hours or overnight.  After soaking grind the quinoa into a slightly coarse batter in 1 cup water and the urad dal to a fine batter in 1/2 cup water.  Adjust the water as needed.  Do not make it too liquid.  After grinding, mix the two and keep it in a warm place for fermenting.

When the batter has fermented one hour before making the idlis season it and keep it aside.

Seasoning:
3 tablespoon of til oil or gingely oil or use any oil or ghee
4 teaspoon channa dal
3 teaspoon urad dal
1/2 teaspoon mustard seeds
1 tablespoon minced ginger
2 green chili or to taste
2 tablespoon broken cashew nut
a few curry leaves
1 teaspoon ground black pepper
1 teaspoon salt or to taste

Heat oil in a pan on medium heat, when hot add channa dal, urad dal and mustard seeds.  When the mustard seeds crack add ginger, green chili, cashew, curry leaves saute for a few seconds, add ground black pepper and turn the heat off and add the seasoning to the fermented batter.  Add salt to taste, mix the batter thoroughly and keep it aside for at least an hour.  The seasoning need to soak for some time for the flavor to develop in the batter.

Prepare idli in the microwave:
Use a greased egg poacher or a microwave idli maker.  Fill the cups of the egg poacher with batter and insert it in a bowl with a little water.  Microwave it for 4 to 5 minutes until the idli is cooked.  Adjust the the cooking time to power of your microwave.  When a knife it inserted in the middle of the idli comes out clean, it is cooked.  Remove it from the cups and serve fresh.

Serve warm with sambar and chutney.  These idlis are very filling, you may not eat as many as rice idlis.  They taste close to wheat rava idli.  They do get hard when they are cold.  However, if they are warmed in the microwave they become softer.  

Alternatively you can make these idlis in an idli steamer, in the usual way.  See also Idli, sambar, chutney and other snacks.  You can use regular idli batter to make Kanchipuram idli.

If the dough does not ferment use some yeast or fruit salt.

For days when you want to eat something different, these spiced up idlis are delightful and healthy.  

Quinoa and Black Beans Patties

click on arrow to watch video:

Ingredients: 
1 can black beans rinsed and drained
1 cup cooked quinoa (if you are planning to cook the quinoa 1/4 cup raw quinoa yields approximately 1 cup cooked)
1/2 cup loosely chopped parsley with stalks removed
1/2 cup loosely chopped basil with stalks removed
1/2 cup loosely chopped rosemary with stalks removed
Note the herbs - basil, parsley and rosemary can be substituted with Italian seasoning approximately 2 teaspoon

3 tablespoon oil
1 teaspoon fennel seeds
1 cup chopped tomato
salt and black pepper to taste
1/2 cup bread crumbs

Preparation:
Heat a pan on medium heat with 3 tablespoon of oil.  When the oil is warm add fennel seeds.  When the fennel seeds darken add the chopped tomato, mix add the chopped herbs, mix, cover and cook for 4 to 5 minutes.  After the tomato is cooked add the rinsed and drained black beans, quinoa, add salt and black pepper and mix, add bread crumbs, mix nicely allow it to cool before making patties.  Makes 6 patties.

Heat a skillet with a little oil and fry the patties on both sides until brown.

Serve on a bun with vegan mayonnaise, tomato, lettuce or serve with your choice of ingredients. 

Chickpeas Patties easy vegan recipe

click on arrow to watch video:

Ingredients:
1 (19 oz) can chickpeas or garbanzo beans
1/2 cup chopped red bell peppers
2 teaspoon fennel seeds
2 teaspoon Italian seasoning
A few parsley leaves
3 tablespoon oil
salt and black pepper to taste
1 tablespoon of lemon juice (optional)
1/2 cup bread crumbs

Preparation:  To a pan on medium heat add the oil.  Wait for the oil to get warm.  Add the fennel seeds, when the fennel seeds sizzle add the Italian seasoning, mix and saute it for a few seconds, add the chopped bell pepper, mix, cover and cook until the bell pepper is soft, takes 4 to 5 minutes.  When the bell pepper is cooked turn the heat off and add the parsley mix and allow it to cool.

To a mixing bowl add the washed and drained chickpeas, the red bell pepper mixture, bread crumbs, black pepper, salt to taste and the lemon juice mix it and mash it to form a dough.  Shape into rounds and form patties.

Heat a griddle on medium heat, add some oil to it.  When the oil is warm add the chickpeas patties and cook on both side until golden brown.

Makes 6 patties.

Packed with flavor quick and easy to make.  These patties are delicious beyond imagination.  Serve with pita bread, buns or chapatis, with guacamole, pesto, mustard sauce or salad. 



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Poha Upma or Aval upma

1 cup poha (flattened rice found at Indian grocers called aval in Tamil)
For seasoning:
3 tablespoon oil
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 whole red chili
2 tablespoon of white sesame seeds
1 tablespoon ginger
1 tablespoon green chili or as per taste
1/2 teaspoon of turmeric powder
1/4 teaspoon asafoetida
1/2 teaspoon salt
1/2 cup frozen mixed vegetable
1/2 cup frozen cut corn
1/4 cup roasted peanut
2 tablespoon of lemon juice optional

Rinse and drain the poha.  To a pan on medium heat add 3 tablespoon of oil channa dal and urad  dal.  When the dal turns brown add the mustard seeds and red chili and sesame seeds, when the mustard splutters add green chili, ginger stir add turmeric powder asafoetida stir add the frozen vegetables mix cover and cook for 2 minutes, after which stir add the poha, peanuts mix add lemon juice mix and serve
Serves 2.  Serve with coconut chutney .

Baked Samosa with Spinach and Paneer stuffing

Ingredients for outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough

Ingredients for filling:
1 bunch of spinach washed and chopped
1 cup paneer
⅓ cup of pine-nuts or any nuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Prepare dough for covering: Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.

Prepare filling: Add 1 teaspoon of salt to the spinach microwave it for a minute and allow it to wilt for 15 minutes, squeeze it to remove the water contained in it.

To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds till the cumin and fennel sizzle, add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the paneer add a little water cover and cook for a few minutes add the spinach and cook for 5 minutes.  Add water as need to prevent the pan from burning at the bottom.  You want to have a dry filling to make the samosa. After the spinach is cooked  keep it aside and let it cool. When it is cool assemble the samosa as shown in the video

By baking instead of frying the oil used for making samosa has been cut down. These samosa are a lot less greasy yet the taste has not been compromised. This is a healthier version of samosa.



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Pani Puri

1 pkt of packaged pani puri ( contains 50 puris)
1 cup of chickpeas or garbanzo beans cooked
2 whole potatoes boiled and peeled and chopped
1 green chili or to taste
½ bunch of cilantro leaves
a few mint leaves
½ cup of coriander seeds
¼ cup of cumin seeds
1 ½ teaspoon of black salt
1 ½ teaspoon of salt
1 teaspoon of chat masala
1 ½ tamarind concentrate
6 cups of water

Dry roast the coriander seed and cumin seeds, when cool grind it and keep it aside.  To the same jar add mint leaves with stalks removed, green chili, cilantro leaves and water and grind them.  To the mint and cilantro water add 1 ½ tablespoon of tamarind concentrate, ½ teaspoon black salt, ½ teaspoon of regular salt and 1/2 teaspoon of chat masala. 
 
To the mashed potato add 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt, mix and mash the potato.

To the cooked chick peas 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt mash and mix it.

Assemble the pani puri as shown on the video and serve.

Optional you can serve sweet chutney with this dish. Recipe for sweet chutney <=.
There is lot of salt in this dish. Adjust it according to your taste and medical needs.

Samosa - Baked with Cauliflower and Potato filling

click on arrow to watch video:
For outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil ¼ teaspoon of salt
¾ cup of water or enough to make  a stiff dough

For filling:
3 cups of chopped potato
2 cups of cauliflower florets
¼ cups of peanuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.

Combine the all purpose flour, oil, salt and water to make a stiff dough.  Cover and let it rest for 30 to 40 minutes covered.

To a pan on medium heat add 4 tablespoon of oil.  When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the cauliflower and potato add a little water cover and cook until the vegetables are cooked.  Add water as need to prevent the pan from burning at the bottom.  After the vegetables are cooked keep it aside and let it cool.  When it is cool assemble the samosa as shown in the video.

Normally samosas are fried these are baked.  No need to stand in front of a burner with a pan full of oil to fry.  These are a lot less greasy and taste fabulous.  Serve with ketchup, sweet chutney, coconut chutney.

Vermicelli upma

1 cup vermicelli
3 tablespoon oil
1 teaspoon urad dal
1 tablespoon of channa dal
1/2 teaspoon mustard
dry red chili to taste
1 tablespoon of ginger
1 tablespoon of green chili or to taste
1/2 cup frozen mixed vegetable
1 small potato
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1 3/4 cups of water
1 tablespoon lemon juice

Mix the vermicelli with about 1 teaspoon of oil and microwave it for 45 seconds and keep it aside.
In a pan on medium heat add 3 tablespoon of oil add channa dal, urad dal, when the dal turns brown add mustard, when mustard crackles add chopped ginger and green chili, saute add the frozen mixed vegetable, add potato, add turmeric and salt, saute for a minute add water and let it come to a boil.  When the water boils add the vermicelli slowly and let it boil till the water is all absorbed.  Add lemon juice.  Garnish with curry leaves.  Serve with sambar and chutney.  Serves 4
When you are home after a long day this dish is the one to make, quick, fast and filling.  It takes less than 15 minutes to make.  Serving it with chutney gives it an extra kick.

Upma - cream of wheat - sooji, rava

click on arrow to watch video:

1 cup cream of wheat, rava or sooji
2 small green chili or according to taste
1 tablespoon of chopped ginger
1 cup of chopped onion
1/2 cup of frozen mixed vegetables
1/4 cup of raw cashew nuts
1/2 teaspoon of salt

For Seasoning:
4 tablespoon of oil
1/2  teaspoon of mustard seeds
2 teaspoon of channa dal
1 teaspoon of urad dal
2 cups of water approximately

Add about 1/2 teaspoon of oil to the cream of wheat mix it and microwave it for about 40 seconds.

Heat a pan with 4 tablespoons of oil.
When hot add channa dal and urad dal.
When the dal is turning brown add the mustard seeds, wait till the mustard seeds have crackled.
Add onion and fry till the onion is almost brown.
Add chopped green chilies and ginger and saute for a minute or so.
Add 2 cups water, wait till it boils, add the frozen mixed vegetables and salt.  Cook the vegetables for about 2 minutes.
Add the cream of wheat to the boiling water slowly while mixing.  Lumps will form try breaking them.

Serve with chutney, pickle or sambar.  Serves 4

Upma is a popular breakfast item in South India.  It is mild and filling.  There is variations of this dish made with vermicelli, broken whole wheat, poha or flattened rice.

Idli soft and scrumptious

1/2 cup of urad dal soaked in water for at least 4 hours to 8 hours
1 1/2 cup of idli rawa or cream of rice
1/2 teaspoon of salt
Enough water to make batter

Grind the idli rawa for about a minute and pour it into a bowl.  Next grind the urad dal with enough water to make a smooth batter.  Mix the urad dal and rawa to make a smooth batter.  Keep it in the oven with the light on for at least 6 hours or until the batter has fermented and risen.  Grease the idli plates with oil.  Fill each idli hole with batter.  Prepare the steamer add enough water, insert the idli stand into the steamer close the lid and cook for at least 30 minutes.  Starting with medium high and reducing it to medium to low.  Idli is done when a knife inserted into the idli comes out clean.
Serve with sambar and chutney.
Serves 5

PS. If the batter does not ferment add some yeast.

This is a very filling snack.  Mostly eaten as breakfast in Southern India.  Even though it is easy to make the batter has to be just right to make it soft.  Spiced sambar and chutney go well with mild idli.