Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.

Ingredients:

Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup

Toor dhal - 1cup
Onions -  1 medium sized

Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 

Rice flour - 1 or 2 tbsp

Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2

Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves

Saunf or aniseed - 1 tsp

Directions:

Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot.

Cauliflower Pakoda / Pakora

Cauliflower pakoda is one of the popular and delicious vegetarian Indian snack.  Try this for evening snack along with hot cup of coffee  / tea.  It is hit starter among kids too!

Ingredients:

Cauliflower - 1 medium seized 
Besan flour / Kadalai mavu - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 to 1 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - for deep frying

To Grind:

Ginger - 1" piece
Garlic - 4 to 5 cloves
Fennel seeds - 1/2 tsp

Directions:

Remove the stems of the cauliflower and cut into small florets.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak-in for nearly 5 minutes. Drain and keep aside.
(This is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets).

Take cauliflower florets in a wide bowl, salt, ginger garlic paste, red chilli powder, garam masala. Mix well and add besan flour and rice flour.

No need to add water, give it a toss to coat the cauliflower. Check for salt and spice.

Then add 1 tbsp of hot oil over the flour mixture .

Heat oil in a kadai, add the cauliflower florets and deep fry it in medium flame till it turns golden brown in colour / until the sizzling sound of the oil stops.

Once it is done, remove the pakoda from oil and drain in tissue paper.

Serve hot.

Note:

Adjust the amount of red chilli powder, according to your taste..

Bun Pizza (with homemade pizza sauce)

Though I have already posted bread pizza recipe, this one was a hit in my family. Than Bread, pizza topping in bun taste awesome; that too with home made sauce.  Give it a try and send your feedback to me.

Ingredients:

Burger bun – 4 or 5 slices
Pizza sauce – 3 or 4 tbsp (for the generous spread)
Mixed vegetables of your choice – ½ cup (onion, capsicum, olives, mushroom, and tomatoes)
Mozzarella cheese – ½ to 1 cup
Chilli flakes – to sprinkle (optional)
Oregano – to sprinkle
Olive oil - to drizzle

Directions:

Preheat oven at 180 deg. C.

Apply pizza sauce over the top side of the bun. Arrange the veggies of your choice over the bread.

Sprinkle oregano, chilli flakes and mozzarella cheese.

Place the prepared bun in the oven and bake at 180 deg. C for 5 to 10 minutes or till the cheese melts.

                                        

Note:

You can also prepare this dish in tawa.

Toast the bun using butter; follow the same method for the topping.  Keep the bread in the tawa till the cheese melts.

Instead of pizza sauce , you can used tomato ketchup.

Sesame Peanut Ladoo / Ellu Kadalai Urundai

Here is a nutritious,tasty and easy to make ladoo recipe; suitable for growing kids and adults.. Sesame contains good source of fat, fibre, iron and calcium. Peanut also has good quality fat, fibre and protein. 

When it is combined with jaggery; it will become wholesome and power packed snack.

Let's check the recipe now,

PREP TIME

10mins

COOK TIME

10

TOTAL TIME 

20mins

                                                                                                                                                  

Recipe for Sesame Peanut  Ladoo 

Recipe type: Snack

Cuisine - Tamilnadu

Serves - 10 to 12 balls(approximately)

Ingredients:

Black Sesame seeds / Ellu (in tamil) - 3/4 to 1 cup (black / white)

Peanut - 1/4 cup

Powdered Jaggery - 1/2  cup

Cardamom powder - 1/4 tsp

Ghee - 1 tsp

Directions:

Dry roast the sesame seeds in medium flame till it pop up. Switch off the gas and allow to cool.

Dry roast the peanuts in medium flame till become crunchy.

Add sesame seeds and peanuts in a mixer / grinder.  Grind it coarsely.

Now add Powdered jaggery & cardamom powder along with sesame seed powder and grind till it combine well.

Transfer to a plate and add ghee;  roll them to lemon sized balls using your palm.

Sesame seed peanut ball is ready to serve.

Note:

You can store this for 3 to 4 days in room temperature.

Gujarati Lauki Muthiya / Muthiya / Bottle Gourd Muthia (Steamed Version)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of March, I have paired with Aruna Panangipally who blogs at aaharamonline.com " and the ingredients given by her are Lauki and besan.

I am really excited to try this month's challenge; as I am a great fan of Gujarati Cuisine.

When I am browsing for Gujarati recipes, I got an idea of preparing muthiya form tarladalal site; without a second thought I want to try lauki / bottlegourd muthiya. You can also add methi, spinach or make it plain also.

Muthiya is a nutritious, easy to prepare healthy snack from Gujarati cuisine. It can be prepared in two ways, steamed or deep fried. I preferred the healthier version and tried steamed.

After steaming, sautéing with sesame seeds and mustard seeds give a nice crunch on the top. It was tasty, filling and also guilt free too.

Try and give your feedback.

             

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME 

35  mins

                                                                                                                                                   

Recipe for Lauki Muthiya

Recipe type: Snack

Cuisine: Gujarat 

Yields -  2 to 3 persons

Ingredients:
Besan flour - ¾ cup
Semolina / Rava - 1 cup
Wheat flour - ½ cup
Green chilli ginger paste - 2 tsp
Lauki / ashgourd - 2 cups
Onion - 2 tbsp (finely chopped)
Asafoetida - a pinch
Turmeric powder -½  tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Salt - as requied
Baking soda - a pinch
Oil - 1 tsp

For seasoning:
Oil -  2 tsp
Mustard seeds - ½ tsp

Sesame seeds - 1 tsp

Asafoetida

Medu Vada / Ulundu Vadai

Medu Vada / Vadai  is one of the most popular & easy to prepare snack of South Indian cuisine; usually served along with Sambar and Coconut chutney.  

I prepare this often at home as it is my elder son's  favorite.  However  it is only now I am posting this step by step elaborate description with pictures to be helpful for beginners.  

In restaurants Vada is usually served along with idli / pongal as a breakfast combo and we South Indians prepare this at home mostly for festive/special occasions!

Let's check the recipe now,

                   

PREP TIME

2 hours soaking time

COOK TIME

20 mins

TOTAL TIME 

2 hrs 20 mins

                                                                                                                                                   

Recipe for Medu Vada / Ulundu Vadai

Recipe type: Snack

Cuisine: South  Indian

Yields -  18 to 20 vadas(approximately)

Ingredients:

Whole urad / ulundu - 1 cup
Ginger - 1" piece
Green chillies - 2
Onion - 1(finely chopped)
Curry leaves - 1 sprig
Coriander leaves - 1 to 2 tbsp(chopped)
Salt - as required
Water - as required
Oil - for deep frying

Directions:

Wash and soak urad dhal for 2 hours.  Drain and add it to a mixer or grinder along with chopped ginger and green chillies. 

Grind it into a smooth paste by adding water little by little.

The batter have to be smooth, not too thick or liquid. (Tip: A Take a dollop of of batter and add it to the water; if it floats; then its the the correct consistency to prepare vada)

Add salt, finely chopped onions, chopped coriander leaves and curry leaves; mix well. (if batter is thin, you can adjust the consistency by adding rice flour)

Heat oil in a pan; mean while keep a bowl of water and vada batter ready.

When a oil is hot; wet your hands and take a portion of batter in your finger and flatten it roughly;  make a hole in the center using your thumb.

(You can also use banana leaf or zip lock covers to make the shape)

Drop slowly inside the oil, deep fry the Vadas till both sides turn golden brown in colour. Strain the oil; repeat with the remaining batter.

Hot Medu vada's are ready to serve!

Notes:

Don't add salt while grinding.

Try to make vada, once the batter is ready; If you keep it for long; Vada will absorb more oil.

You can also add whole pepper to the vada batter.

Ragi Pakoda / Ragi Pakora / Finger Millet fritters

Pakoda / Pakoda is a tasty Indian tea time snack usually made with gram flour, onions and spices.  To give a healthy twist, I have tried using ragi flour; it turned out very tasty and crispy.

Try this easy to prepare and quick snack along with tea; enjoy your evening!

Check my other recipes using Ragi / Finger millet;
Ragi Idli / Spongy Ragi Idli / Finger Millet Idli 

Ragi Roti / Finger Millet Roti

Ragi Dosa ( Using Urad Dhal) / Finger Millet Dosa

Ragi Koozh / Ragi Porridge using Jaggery
Ragi Cupcakes / Ragi Chocolate Cupcakes / Finger Millet Chocolate Cupcakes

                   

PREP TIME

10  min

COOK TIME

10 mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for  Ragi Pakoda

Recipe type: Snacks

Cuisine: Indian

Ingredients:

Ragi flour - 1 cup
Rice flour - ¼ cup
Big onion - 1(thinly sliced)
Green chillies - 2 to 3 (finely chopped)
Red chilli powder - ¼ to ½ tsp (optional)
Ginger - 1"(grated)
Curry leaves - 1 or 2 sprigs (chopped)
Salt - to taste
Oil - for deep frying

Ribbon Pakoda / Ola Pakoda / Spicy Ribbon Pakoda

Ribbon Pakoda is a traditional and popular South Indian snack, normally prepared during Diwali.   As a favourite tea snack, we can have it any time of the year!

I learnt this from my mother-in-law, who is an expert in preparing many traditional sweets and snacks.  Soon I will try to learn many recipes from her and share with you all! 

Try this crispy snack along with tea; enjoy your evening time!

Ingredients:

Gram flour / Kadalai Mavu - 2 cups
Rice flour - ½  cup
Roasted gram flour / pottukadalai mavu - ½  cup
Black sesame seeds - 1 tbsp
Asafoetida - a pinch
Salt - as required

Oil - for deep frying
Red chilli powder - 2 to 3 tsp

Instead of adding only red chilli powder, try this flavorful spicy addition:
To Grind:
Red chillies - 10
Garlic - 6 to 8 cloves
Sombu / fennel seeds- 1 tsp

Masala Kadalai / Masala Peanuts / Spicy Masala Peanuts

Masala Kadalai / Crunchy and Spicy Masala Peanuts / மொறு மொறு மசாலா கடலை is a spicy and tasty snack to munch any time of the day particularly as a tea time snack and side dish. I used to prepare this often and it has always come out well!

Do try and give your feedback. 

Ingredients:

Raw peanuts - 1 cup
Besan flour / Gram flour / Kadalai Mavu - 4 tbsp
Rice flour - 2 tbsp
Garlic - 8 to 10 cloves
Red chilli powder - 1 tsp (adjust the quantity to suit your taste)
Asafoetida - a pinch
Garam masala - 1/2 tsp

Curry leaves - 1 or 2 sprig

Salt - to taste

Water - to mix

Oil - for deep frying

Sweet Corn Vadai (Vada) / Sweet Corn Masal Vadai

This sweet corn vadai is a twist to a popular South Indian snack (Masal Vadai) prepared using corn, chana dhal along with aromatic spices.

I am sure this will be a better way to use corn for those who are bored of using corn only in soup!

Do check my Sweet corn payasam / Kheer; another innovative recipe using sweet corn.

Yield : 10 - 12 medium sized Vadas (approx.)

Ingredients:

Sweet Corn - 1 cup
Channa dal - ¼ cup
Onion - 1 medium sizedGreen chillies - 3 to 4
Ginger - 1”
Fennel seeds - 1 tsp
Red chilli powder - ¼ tsp(optional)
Mint leaves - 1 tbsp(finely chopped)
Salt - to taste
Oil - for deep frying
Water to soak channa dhal

Thenga Manga Pattani Sundal / Beach Sundal

This sundal (seasoned legumes) taste yummy with the sour taste of raw mango.  It is commonly known as Beach sundal, very famous in Tamilnadu.  I know many of you have their own memories when you read the name of the recipe!

Do Check my Navadhaniya Sundal / Thengai Mangai Navadhaniya Sundal in which I have used 9 sprouted legumes with slight variation in seasoning!

Let's move on to the recipe;

Ingredients:

Dry white peas – 1 cup

Grated or chopped raw mango - 3 to 4 tbsp

Onion - 1 (medium sized - finely chopped)

Turmeric powder – ¼ tsp 

Red chilli powder - ½ tsp

Grated coconut – ¼ cup

Coriander leaves - 1 tbsp(finely chopped)

Salt – to taste

For seasoning:

Oil – 1 to 2 tsp

Mustard seeds – 1 tsp

Urad dhal - ½ tsp

Adai Kunukku / Kunukku / Spicy Lentil Fritters - South Indian Recipe

Adai kunukku is a deep fried snack made from  the combination of lentils; can also prepare using the leftover Adai Dosa batter.

In this recipe I have prepared this snack using my leftover Thinai Adai Dosa Batter; you can even do this using your plain Adai Dosa Batter also.

Try this protein rich snack and give your feed back!

Ingredients:

Thinai Adai Dosa / Adai Dosa batter - 2 to 3 cups
Red onion - 1 finely chopped
Green chillies - 2 to 3 (finely chopped)
Corriander leaves - 1 tbsp (finely chopped)
Rice flour - 1 or 2 tbsp (if needed)
Oil - for deep frying

Veg Cutlets / Mixed Vegetable Cutlets

Veg Cutlets is a very popular, healthy & also a tasty snack perfect for tea time or as a starter!

It can be kept inside a burger bun or eaten as it is with tomato ketchup or mint chutney.  I prefer to prepare this as a starter for get-togethers / parties at home.

Yield : 15 - 16 medium sized cutlets (approx.)

Ingredients:

Potato - 2 big
Mixed Vegetables(carrot, beans, peas) - 1 cup
Onion -1 big (finely chopped)
Ginger garlic paste - 1 to 1½ tsp
Red chilli powder - 1 tsp (adjust to suit your spice needs)
Coriander powder - ½ tsp
Turmeric powder - ¼ tsp
Garam masala powder- ½ to ¾ tsp
Tomato sauce -  1 tsp
Coriander Leaves - 1 tbsp (finely chopped)
Salt - to taste
Oil - 1 tbsp

Others:
Oil - for deep frying
Bread crumbs - 1½ to 2 cups
All purpose flour / Corn flour - 2 table spoon

Channa Sundal / Kondakadalai Sundal / Chick Peas Sundal

Sundal is a healthy snack preparation using legumes( lentils) seasoned with spices and coconut.  It is also an important dish offered as prasadam during Hindu festivals especially during Ganesha chathurthi, Navarathri, particularly in South India. 

Here is the recipe for  protein packed and also tasty Channa / Chick peas sundal !

Soya 65 / Meal Maker 65 / Soya Chunks Fry

Here is a famous Indian starter recipe with a twist for vegetarians using Soya chunks!

You can have this tasty, crunchy Soya-65 as a snack or side-dish for meals. Try this and give your feedback.

Ingredients:

Soya / Meal Maker - 1 cup (heaped) Corn flour - 2 tbsp Rice flour - 1 ½ tbsp Ginger garlic paste – 2 tsp Turmeric powder – ¼ tsp Red chilli powder – 1 ½ to 2 tsp Garam masala – ¾ tsp Yoghurt – 1 tbsp Lemon – ½ slice Curry leaves - 1 or 2 sprig Salt - to taste Oil - for deep frying Note: You may adjust salt and spice levels to suit you; add food colour if you prefer.

Directions:

Soak soya chunks in hot water for about 20 minutes or till it becomes soft.

Wash 2 to 3 times and squeeze the water completely.

Marinate soya chunks with turmeric powder, red chilli powder, ginger garlic paste, garam masala, yogurt, lemon juice and salt for 20 to 30 minutes.

Now add cornflour and rice flour; mix well.

Heat oil in a kadai and deep fry them in medium flame till it reaches golden brown colour.

                Your tasty snack is ready to munch on!

Note:

Adjust the spice level according to your taste.

Check also my Soya Cutlet recipe.

Eggless Oats Chocolate Biscotti

Hi friends, here is Eggless Oats Chocolate Biscotti for November month's Home Baker's Challenge.

This month Priya Suresh is hosting the event and she has selected Biscotti varieties as a challenge. Though she had suggested both spicy and sweet version; I preferred to bake the sweet one which came out so crunchy and delicious.

Just a small note on Biscotti; Biscotti are oblong, thick, brittle cookies from Italy.  The term Biscotti comes from the Latin for "twice baked" because the cookies must be baked twice to get them dry and crunchy.  

Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.

Yields - 15 to 20 cookies (approximately)

Ingredients:

All-purpose flour - 1½ cup

Oats - ½ cup

Granulated sugar - ½ cup (powdered)

Unsalted butter - ½ cup

Melted chocolate - ¼ cup

Cocoa Powder - 1 tbsp

Baking powder - 1 tsp

Baking soda - ½ tsp

Salt - a pinch

Vanilla essence - 1 tsp

Directions:

Preheat oven to 180 deg. C; grease baking tray or line with parchment paper.

Kollu Sundal / Horse Gram Sundal

Horse gram is a nutritious legume which is rich in protein, iron and fibre; also helps in lowering cholesterol, weight loss and menstrual problems.

It is known by Hurule in Kannada, Kollu in Tamil, Kulthi in Hindi, Ulavalu in Telugu, Muthira in Malayalam and Horse Gram in English.

Here is a tasty and healthy Horse Gram Sundal / stir fry recipe for this special occasion!

Serves: 3 to 4 persons

Ingredients:

Horsegram - 1 cup

Coriander leaves - 1 tbsp (finely chopped)

Lemon juice - 1 to 2 tsp

To Grind:

Green chillies - 2  (adjust according to your spice level)

Grated coconut - 3 to 4 tbsp

Cumin seeds - 1 tsp

For Seasoning:

Oil - 2 to 3 tsp

Mustard seeds - ½ tsp

Urad dhal - 2 tsp

Curry leaves - few

Salt -  to taste

Asafoetida - a pinch

Check this link for video:

Directions: 

Wash and soak the horse gram overnight or for about 5 to 6 hours.

Pressure cook horse gram adding little salt and nearly 2 cups of water for 3 or 4 whistles or until it becomes soft.

Drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Grind green chillies, coconut and cumin seeds without water; keep aside.

Heat oil in a Kadai; add all the ingredients under "For Seasoning" one by one.

After it crackles add the grounded paste. Saute this in low flame for a minute till the raw smell goes.

Now add cooked horse gram and salt; continue mixing till it is mixed properly.

Finally, sprinkle chopped coriander leaves and lemon juice; give it a thorough mix .

Horse Gram Sundal is now ready to serve!

Note:

You may also use green gram / pasi payaru to prepare this dish.

Adding coriander leaves and lemon juice lifts the taste of this dish; so don't omit.