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.

Garlic Mushroom Stir Fry

Mushroom Garlic Stir fry is a quick, tasty and easy to make appetizer or a veg accompaniment. I learnt this recipe from my friend rekha. Thank you rekha for shairng a simple but exotic dish with me. This dish is little bit spicy; so add the amount of chilli flakes and pepper according your family's preference.

Try and give your feedback!

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Garlic Mushroom Stir fry

Recipe type: Appetiser / Veg accompaniment
Cuisine: International
Serves: 2 to 3 persons

Ingredients:

Button mushroom - 200 to 250 gms (clean in warm water and slice into big pieces)
Garlic - 5 to 6 cloves(finely chopped)
Red chilli flakes - as  required (Adjust according to your spice level)
Oregano / Mixed herbs -  1 tsp
Salt - as required
Pepper - as required

Butter - 2 tsp

Directions:

Heat butter in a pan, add garlic and sauté for a minute.

Then add mushroom, salt, red chilli flakes.  Mix well and allow to cook in medium flame. ( It will take only 3 to 5 minutes)

Once the water dries up add oregano and pepper.  Give it a quick stir and switch off the flame.

Serve Hot!

Paneer Pizza Sandwich / Pizza Sandwich - My 400th Post

Time flies past even before we recognize! I still remember starting this blog with my first post and here I am with my 400th post! 

While feeling excited about this, I am very much thankful to all my readers and friends who continue to encourage me to keep my blog active. 

Through blogging, I have also developed an interest for food photography. 

To celebrate this occasion, here is a lip-smacking paneer pizza sandwich. It is very easy to prepare and great to have at any time.

Yummy indeed!😋😋

                                   

PREP TIME

10 min

COOK TIME

10 mins

TOTAL TIME 

20 mins

                                                                                                                                                   

Recipe for Paneer Pizza Sandwich

Recipe type: Veg

Cuisine:  Indo - Italian

Serves: 2 to 4 (approximately)

Ingredients:

Bread slices – 6 to 8

Grated mozzarella cheese - 4 tbsp

Paneer / Indian cottage cheese - 1 cup
Oregano - 1 tsp

Chilli flakes (optional)

Tomato sauce or pizza sauce – 2 to or 4 tbsp

Onion - ½ (thinly sliced)
Capsicum - ½ (deseeded and thinly sliced)
Black olives - 6 to 8(Sliced)

Butter - to apply on bread

Yam Kola Urundai / Senaikkizhangu Kola Urundai / Spicy Yam Balls

Try this delicious & spicy Yam kola urundai from Chettinad cuisine.  You can serve this as a starter or accompaniment to rice.

Check my other Yam recipes:

Kootu Curry (Black Channa,Yam and Raw Banana With Roasted Coconut)- Kerala style

Yam ( Chena ) Erissery / Erissery - Kerala Style

Yam Fry / Yam Tawa Roast / Senai kizhangu Roast -- South Indian Style

Serves - 4 to 5 persons approximately
Ingredients:
Yam  – 250 gm
Tamarind juice / extract - 1 or 2 tsp
Small onion / big onion – 6 no / 1 medium sized
Red chilli powder - ½ to 1 tsp
Turmeric powder – ½ tsp
Curry leaves - 1 sprig
Corriander leaves - 1 or 2 tbsp (chopped)
Oil - for deep frying

For grinding:
Grated coconut – ½ cup
Garlic – 5 pods
Ginger – 1” piece
Fennel seeds – 1 tsp
Roasted channa dhal (pottukkadalai) - 3 tbsp
Curry leaves – 1 sprig
Salt - to taste

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

Chilli Paneer Dry

                               Wishing you all a very Happy New Year! 

 May every day of the new year glow with cheer and happiness for you & your family!

Let's check first recipe of this year!
Chilli paneer is a mouthwatering and a popular Indo - Chinese Appetizer / Starter.  It is very easy to prepare; a sure hit for parties and get togethers especially for vegetarians.

My kids just love paneer in any form; It has become one of their favorites now.  Do try and give your feedback.

Also check my Chilli paneer Gravy recipe which i posted earlier!

Ingredients:

Paneer - 2 cups
All purpose flour / Maida - 3 tbsp
Cornflour - 1½ tbsp
Black pepper powder - ½ tsp
Soya sauce - 1 tsp
Ginger Garlic paste - ½ tsp (optional)
Salt - to taste
Water - just to coat
Oil - for deep frying

Other ingredients:
Onion - 1 (chopped)
Capsicum - ½ (cut into cubes)

Green chillies - 1 to 2 (finely chopped)
Spring onions - 1 stalk ( chopped)
Ginger and garlic - 2 tsp (finely chopped)
Vinegar - 1 tbsp or to taste
Red chilli powder - ½ tsp
Soya sauce - 1 to 2 tsp
Tomato sauce - 2 tsp
Pepper powder - ½ tsp
Salt - to taste
Oil - 2 to 3 tbsp

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

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.

Sabudana Vada / Jawarisi Vadai / Sago Vada

Sabudana Vada is a popular and traditional deep fried snack from Maharashtra, India.  It is very easy to prepare and perfect to have along with a hot tea!

Yield : 20 - 22 medium sized Vadas (approx.) 

Ingredients:

Sabudana / Javvarisi - ¾ cup
Potato - 2 Medium sized (boiled and mashed)

Peanuts - 1/2 cup (Roasted and coarsely ground)

Green chilies - 3 to 4 nos (finely sliced)

Coriander leaves - 2 tbs (finely chopped)

Ginger - 1 tsp (Grated)

Cumin seeds - 1 tsp

Lemon - 1 tbsp

Rice flour - 1 tbsp 

Salt - to taste

Oil - for deep frying

Directions:

Wash and soak sabudhana / sago in enough water to cover it, for about 4 - 5 hours (soaking time will vary according to the size and quality of the sago).

After it becomes soft and swelled, drain off the excess water completely and keep aside. 

Take a bowl and mix together drained sago, mashed potatoes coarsely ground peanuts, green chillies, ginger, cumin seeds, salt, rice flour, lime juice and mix well. 

(you may increase the amount of rice flour to reduce the water content in the potato sago mixture, if needed). 

Taste at this stage to add anything, if you need. 

Roll the mixture into medium sized balls and flatten them.

Deep fry it in hot oil, till both the sides turn golden brown in colour.

Serve hot with tomato ketchup or green chutney.

Soya Chunks Cutlets / Meal Maker Cutlets

Here is an excellent way to sneak in protein and calcium packed soya chunks in your diet in the form of healthy & delicious Soya Cutlets - as a snack or an appetizer!

Soya chunks are processed from soyabeans that make them more digestible and palatable.  They are a rich source of vegetarian protein, vitamin A, vitamin B12 and iron also serves as a great substitute for meat.

Yield : 12 medium sized cutlets (approx.) 

Ingredients:

Soya Chunks / Meal maker   – 2 cups
Potato – 2 medium sized (boiled and mashed)
Onion – 1 big (finely chopped)
Pepper powder – ½ tsp
Red chilli powder – 1  tsp (adjust to suit your spice needs)

Coriander powder -  ½ tsp

Turmeric powder – ¼ tsp

Garam masala powder- 3/4 tsp

Tomato sauce – 1 tsp
Coriander Leaves  – 1 tbsp (finely chopped)

Salt - to taste

Oil - 1 tbsp

To Grind:  

Ginger -1“ piece 

Garlic - 5 to 6 pods

Green chillies – 1 or 2

Others:

Oil – for deep frying
Bread crumbs – 1½  to 2 cups

All purpose flour / Corn flour - 2 table spoon

Directions:

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

After that squeeze the excess water.  Wash at least 2 to 3 times and squeeze completely.

Mince that using mixer / blender and keep aside.

Heat oil in a pan; add the finely chopped onions and saute till the colour changes.

Then, add grounded paste; Saute for a minute and add the minced soya chunks along with all the spice powders and salt.  Mix well.

Sprinkle little water and close the pan with the lid; allow to cook for 5 minutes in medium flame.

Once it is done, add tomato sauce, coriander leaves and mashed potatoes. Fry for a second and turn of the stove (make sure there is no moisture in this mixture).

Transfer this mixture into a bowl and mix well (

add little breadcrumbs to reduce the water content in the potato soya mixture, if needed).

Taste at this stage to add anything, if you need.  Roll the mixture and shape the pieces as you like.

Take a separate bowl;  mix all purpose flour / cornflour and water to a batter consistency (this batter should neither be thick nor thin).

Now dip the shaped cutlets in flour mixture and roll in the bread crumbs.

Deep fry it in oil, till both the sides turn golden brown in medium flame.

To make it a low calorie snack, shallow fry that. Repeat the same for other cutlets.

Serve hot with tomato ketchup or mint chutney.

Note:

You may replace egg for coating instead of cornflour / all purpose flour.

Add veggies like carrot, peas, etc., to increase the nutritive value.

You can also prepare the mixture and keep it ready in the refrigerator (but not more than a day) so that you can just take it out and fry to treat your guests with a hot snack.

Gobi Manchurian / Cauliflower Manchurian

Here is a lip-smacking veg Starter / Appetizer that is very popular in Indo-Chinese cuisine.  I have given both the dry and gravy versions of gobi manchurian here for you to try & relish!

Ingredients:

Cauliflower - 1 medium (approximately 500 gm)
Corn flour – 3 tbsp

All purpose flour - 5 tbsp

White or black pepper powder – 1 tbsp

Salt - to taste

Oil for deep frying

Soya sauce -2 tbsp

Tomato sauce – 1 tbsp

Sugar -  ½  tsp

Ginger - 1 inch piece (finely chopped)

Garlic - 6 to 7 cloves (finely chopped)

Onion – 1 (finely chopped)

Green chillies – 2 (finely chopped)

Spring onion – 1 to 2 sprigs finely chopped

Water - to prepre batter

Oil – for frying

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 a bowl and make a batter using corn flour, all purpose flour, salt and white or black pepper with water. Add the cauliflower florets into batter and mix.

Batter should be thick enough to coat the florets; allow it to marinate for 10 - 15 minutes.

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

Now in a separate pan, heat 1 tbsp oil; add finely chopped onion, white part of the spring onion ginger, garlic and green chillies and saute till onion become translucent.

After that add soya sauce, tomato sauce, little salt, pepper powder and 1/4 cup water .

Leave it in the stove for 2 minutes and then add all the fried florets.

Give a toss, till the sauce coats the fried cauliflower well. Garnish with chopped spring onion.

Your Gobi Manchurian is now ready to serve!

For the gravy Version:

Follow the same method and before adding deep fried florets mix 1 tbsp of cornflour in 1½ cup of water without lumps and add to the sauces. Allow to boil and once it starts to thicken add the florets.

Give a toss and garnish with spring onions. Serve hot with noodles or fried rice. 

Note: 

If you want more spicy you can add ½ to 1 tsp chilli sauce along with tomato sauce. 

You can very well increase or decrease the sauces, pepper powder and salt amount to suit your taste.

Soya sauce already has salt in it, so be cautious while adding salt.

Veg-Noodle Spring Rolls

This crunchy starter is a sure hit for parties and get togethers especially for vegetarians. The name Spring Rolls, I believe has come from the fact that this is prepared widely during the Spring festival in China though it is a popular item in many cuisines.

Here I have used spring roll sheets readily available in the market, instead of preparing the sheets on my own to reduce the cooking time.

Ingredients

Ready made Spring roll sheets – 20

For the filling: 

Onion – 1 medium (finely chopped) 

Spring onions – 1 stalk (finely chopped) 

Maggie  noodles packet – ½ (boiled and chop into pieces) 

Carrot – 2 small 

Cabbage – 1 ½ cups 

Capsicum – ½ 

Beans – 10 (finely chopped) 

Ginger – 1 inch piece (grated) 

Garlic – 5 to 6 cloves (finely chopped) 

Soya sauce - 1 ½ tbsp 

Chilli sauce – 1 tbsp (optional) 

Salt and pepper to taste 

Oil – 2 tsp 

Extra oil for deep frying 

Corn flour – 1 ½ tbsp (to make paste )

Directions

For the veg filling:

Cut carrots, cabbage and capsicum into thin strips and keep aside.

Heat oil in a pan; add onions and white part of spring onion and sauté well till it turns translucent. 

Then add the grated ginger and minced garlic. Sauté well.

After that add all the vegetables and cook adding very little water (Vegetables have to be crunchy) 

After that add chopped noodles, soya sauce, salt, pepper, chilly sauce (optional) and spring onion green.  Mix well and keep aside.

To make spring rolls:

Take the spring rolls packet from the freezer and defrost before using.

Mix the corn flour with water to make a paste to stick spring rolls sheets together. Keep aside.

Place the spring roll sheets in the working table. Keep vegetable filling in one corner of the sheet..                                                     

 Now start to roll tightly towards to the opposite side.                                                 

Then fold the left and right sides of sheet.

Apply the cornflour paste and roll till the end. Seal it with cornflour paste and make the rest in the same way.

Heat oil in a  pan, add the rolls in batches and fry until crisp and golden. Drain on kitchen paper. Serve hot with your favorite sauce.

Note:   

You can also use  panner / tofu / bean sprouts along with vegetables for variation. 

Non-vegetarians can use scrambled egg and minced chicken for filling along with vegetables.

I am sending this recipe to 

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