INSTANT SOOJI VADAS / SEMOLINA VADAS

 

Here is a quick and easy vada recipe that requires no grinding. All you have to do is soak the semolina with yogurt and few other ingredients and fry the vadas. A perfect Sunday breakfast / brunch idea. This recipe comes handy when you don't have enough time to soak and grind the urad dal.

Ingredients: Semolina - 1 cup Rice flour - 1 tbsp (optional) Baking soda - 2 pinches Salt - as required Yogurt - 1 cup Chopped curry leaves - 1 tbsp Diced ginger - 1 tsp Coriander leaves - handful Finely chopped onion - 3 - 4 tbsps Finely chopped green chillies - 1 tbsp Oil - to fry the vadas

Method:

1. Transfer all the ingredients into a large mixing bowl.

2. Add 1 cup yogurt and 1/2 cup water. Mix everything well.

3. Rest it for 15 minutes.

4. Heat oil in a pan and fry the vadas.

5. Serve them with chutney and sambar.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is S

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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Punugulu / Cocktail Fritters

Bread and Quinoa Vadas

Medu Vadas

SRI LANKAN EGG HOPPERS / APPAMS / APPA / SPICY POL SAMBOL

Appam or Appa (as it is known in Sri Lanka) is a very popular dish of Sri lanka and South India. It is usually had for breakfast or even lunch and dinner. The taste is similar to dosa. 

What is Appam ?

Appam is a thin bowl shaped pancake made with fermented batter of rice (or rice powder) and coconut milk. It is made in a special round bottomed pan called Appa Chatti like a small wok. Traditionally the fermentation of the batter was done with the addition of little toddy which is a liquid extracted from a palm tree that becomes alcoholic after fermentation. These days we make use of yeast as toddy is not available easily in cities. 

How do we serve Appam ?

It could be served with a variety of chutneys, veg and non veg stews or kurma.

In Sri Lanka it is served with Pol Sambol (spicy coconut chutney) Breakfast appams are sometimes made with the egg poached in it while it is being made. Whereas in the Indian state of Kerala they serve it with veg or non veg stews. In Tamilnadu it is relished with spicy Chettinad style non veg curries.

Varieties of Appams

We have savoury as well as sweet appams. Jaggery or sugar is used as a sweetener. Sweet version is usually made on festive days. 

The other version is Idiappam / String Hoppers. These resemble vermicelli. The process of making these is very different. These are steamed and served with chutneys or coconut based gravies.

Ingredients for Appams:

Rice flour ...... 1 & 1/2 cups

Coconut milk .... 200 ml 

Yeast .................. 1 tsp

Salt ................... to taste

Sugar ............... 1 tbsp

Luke warm water ... 1 cup + little more if required

Baking soda ........... 2 pinches

Eggs ................... as needed (one per appam )

Ingredients for Pol Sambol / Coconut Sambol:

Finely grated coconut ..... 1 cup

Spicy chilli powder ....... 1 tsp

Kashmiri chilli powder .. 1 tbsp

Lemon juice ............... 1 tbsp

Onions ...................... 1 small (finely chopped )

Garlic ....................... 10 - 12 cloves

To Make Pol Sambol:

1. Crush the garlic in a pestle and mortar adding little salt. This hepls to crush it easily.

2. Same way crush the onions. Remove them in a bowl.

3. Add the coconut, both the chilli powders, salt as needed and lemon juice. 

4. Give them a nice mix. Spice level can be less or more as you like.

5. Remove in a serving bowl.

To Make Egg Appams or Hoppers:

1. Mix yeast and sugar in luke warm water and allow it to activate. This may take 4-5 mins.

2. Mix the salt to the rice flour in a mixing bowl.

3. Add the frothy yeast and mix it well until the flour resembles bread crumbs.

4. Cover and set it aside for 2 hours.

5. Now add the coconut milk and baling soda. Mix well and add little more water if needed. We need dosa batter consistency.

6. Set aside again for 2 hours or until it ferments. In winter it may take a bit longer.

7. Now pour 2-3 ladleful in a appam pan and swirl it to coat the edges of the pan. Leave it uncovered until you see the bubbles formed on the surface of the appam.

8. Now cover the lid for half a minute, Open and break an egg in the center. Sprinkle salt on it.

9. Spray little oil and cover the pan. Cook on low to medium flame until the egg is firm. 

10. Serve with pol sambol / spicy coconut chutney. You may also relish the plain appams with kurma for lunch and dinner.

 

Watch the video of making Egg Hoppers or Appams 

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About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Sri Lankan Cuisine suggested by Narmadha. My partner is Renu Agarwal Dongre who gave me my secret ingredients for my dish - Coconut Milk and Yeast. 

I chose Pandan Leaves and Coconut Oil for her. 

You may also like:

Sri Lankan Curry Powder

Sri Lankan Chicken

Mixed Vegetable Kurma

MORINGA DOSAS WITH MORINGA CHUTNEY

Try out the healthy South Indian breakfast of Moringa dosas with moringa chutney. A delightful and healthy option and a nice way of incorporating these nutritious greens in your daily diet.

Ingredients for Moringa Dosas Dosa Batter ... 2 cups or as needed Moringa leaves ... 1 cup Oil or ghee .......... to make dosas Ingredients for Moringa Chutney: Moringa leaves .... 1 cup Roasted gram ..... 1/4 cup Grated coconut ... 3 tbsps

Tamarind juice .... 1 or 2 tbsps (as you prefer) Green chillies ..... 1 or 2 Ginger ............... 1 small piece Salt ................. as needed Ingredients for tempering: Mustard seeds ... 1/2 tsp Cumin seeds ..... 1/2 tsp Asafoetida ............ 1 pinch Curry leaves ....... few Red chilli ................1 Oil ...................... 1 tbsp

Method:

Let's make the chutney first:

1. Transfer the moringa leaves into a pan and cook them with half cup water.

2. Cook them for few minutes until the water dries up.

3. Remove them in a bowl and let them cool.

4. Now put all the ingredients listed under the chutney column into a grinding jar.

5. Grind the chutney. You will not need to add any water as there is enough liquid content in the boiled moringa leaves and we have added tamarind juice too.

6. Check the salt and remove the chutney into a bowl.

7. Heat the oil for tempering in a small pan.

8. Add the tempering ingredients mentioned in the list and allow them to crackle.

9. Stir them into the chutney.

For Making Dosas:

1. Take dosa batter as required.

2. Wash the moringa leaves and chop them a bit.

3. Now the ratio of the batter and leaves can be 2 :1 or 3 :1 as you prefer.

4. Mix the leaves well into the batter.

5. Heat a tawa / griddle and make dosas.

6. Drizzle some oil or ghee and flip them until done.

7. Serve them with moringa chutney.

Check out the video

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Moringa Parathas

Moringa Dal

Corn and Moringa Soup

FLAX SEEDS PODI / SPICE MIX WITH ROASTED LENTIILS AND FLAX SEEDS

 

This is a flavourful podi mix made in Udipi / Karnataka  style with the goodness of flax seeds which are so healthy. This can be served with all the South Indian tiffin items like idlis and dosas. You can also relish it with hot steamed rice and ghee. 

What are Flaxseeds ?

• Flaxseeds, sometimes called linseeds, are small, brown, tan or golden-colored seeds. In fact, linseed, flaxseed or “flax seed” are different names for the same seed. 

Why we should include these in our daily diet ?

• These seeds a great source of dietary fiber; minerals like manganese, thiamine and magnesium; and plant based protein
• Health benefits of adding them to your diet include balancing blood sugar levels, reducing high LDL “bad cholesterol,” decreasing high blood pressure, promoting satiety and weight management, and contributing to gut/digestive health.
• To reap the most health benefits, experts usually recommend ground flaxseeds instead of whole flaxseeds.     

How to consume Flaxseeds ?

• They can be added to things like oatmeal, baked goods, coatings for meat, yogurt and more. Consume about two to three tablespoons of whole or ground flaxseeds (also called flaxseed meal) daily, or have about one to two teaspoons of flaxseed oil.

(Information Source - Google) 

Flax seeds podi with hot ghee or oil served with idli sambar

Ingredients:

Flax seeds .......... 1/2 cup

Urad dal / split black lentils .... 1/4 cup

Dry dessicated  coconut ............... 2 tbsps

Curry leaves ......................... handful

Tamarind .............................. 1 small piece

Dry red chillies .................... 5 

Cumin seeds ........................ 1 tsp

Kashmiri chilli powder .. 1 tsp

Jaggery powder ................. 1 - 2 tsps

Salt ................................... 1 tsp

Oil .............................. 2 tsps.

Method:

1. Dry roast the flax seeds until they start spluttering. Remove them in a plate.

2. Dry roast urad dal until you get a nice aroma. Add the cumin seeds in the end and quickly remove after roasting lightly.

3. Next roast the curry leaves and add dessicated coconut. Roast until crisp. Remove.

4. Heat 2 tsps oil and add the red chillies and tamarind on medium flame. Saute them until the tamarind gets softer in texture. Remove them.

5. Allow them to cool. Now add the salt, jaggery powder, and Kashmiri chilli powder. Mix them well.

6. Transfer them into a grinding jar and grind them to a slightly coarser texture.

7. Fill it into a dry jar after cooling.

Masala Rice with Flax Seeds Podi

 

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Healthy Recipes 

This month I am paired with Seema Doraiswamy Sriram who chose Salt and Red chillies as my secret ingredients. I made this flavourful and healthy podi using them.

My chosen secret ingredients for her were Cumin Seeds and Potatoes. She has made a delicious snack. Check out the Amaranth Cutlets. 

Check out the video

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Curry Leaf Podi

Andhra Gun Powder 

MORINGA RASAM / DRUMSTICK GREENS RASAM

 

Rasam is one versatile dish from the South Indian Cuisine that can be made with so many variations.

This is a very healthy and nutritious recipe of rasam with the goodness of moringa leaves. A nice way to consume moringa leaves regularly.

Ingredients:

Boiled Toor dal ..... 2-3 tbsps

Moringa leaves ....Handful

Rasam powder .... 1 tsp

Tomato ............... 1

Tamarind ............. lemon sized (soak in water)

Turmeric powder.. 1/8 tsp

Salt ............. to taste

For Tempering:

Cumin seeds .. 1/2 tsp

Mustard seeds .. 1/2 tsp

Asafoetida ....... 1 or 2 pinches

Curry leaves ..... few

Oil ................. 1 tbsp

Method:

1. In a pan boil the moringa leaves with one cup of water adding little salt and turmeric powder.

2. Also add the tomato pieces and 2-3 tbsps of tamarind juice or as per your liking.

3. Boil until the tomatoes are soft stirring it intermittently.

4. Next stir in the cooked toor dal also known as arhar dal.

5. Bring it to a boil and add the rasam powder. Check the salt and add if required.

6. Cook on low flame for a minute.

7. Heat oil in a small tadka pan and add the tempering ingredients.

8. When they crackle stir it into the prepared rasam. 

9. Enjoy it with your meals. 

10. You can also make rasa vadai which is medu vadas soaked in rasam. 

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You may also like:

Ginger Rasam 

Apple Rasam

Rajma Rasam

SAKKARAI PONGAL / FESTIVE SWEET RICE WITH JAGGERY

 Pongal is a harvest festival of India. It is celebrated with different names in different regions. In Tamilnadu it is named after the ceremonial dish Pongal which means to boil or over flow. This traditional dish is prepared from the new harvest of rice along with milk and jaggery. It is first offered to Gods and Goddesses and then taken as prashad. 

In earlier times this was cooked in an earthen pot using fire wood. This was done in the courtyard or in front of the house which was decorated with rangolis. These days this is not possible as most of us live in the apartments and we make use of pots, pans and pressure cookers to make pongal. However in rural areas the tradition still continues. 

Let us now proceed with the recipe.

Ingredients:

Raw rice .............. 3/4 cup

Moong dal .......... 1/4 cup (yellow split moong dal)

Organic jaggery ... 3/4 cup

Ghee / clarified butter .... 3-4 tbsps

Milk ......................... 1/2 cup (or more if you like)

Salt ..................... 2 pinches

Nutmeg powder ... 2 pinches

Cardamom powder .. 1/2 tsp

Cashew nuts ........... handful (split into halves)

Raisins .................. handful

Water ................. as required (about 3 and 1/2 to 4 cups)

Method:

1. Soak the rice for 1 hour or more. Well soaked rice makes a perfect texture of pongal.

2. Heat 1 tbsp of ghee in a pressure cooker. Do not overheat the ghee.

3. Wipe the moong dal with a cloth and saute it in the ghee. 

4. Next add the cardamom powder, salt and the nutmeg powder and stir,

5. Tip in the rice and add 2 and 1/2 cups of water. Mix everything.

6. Close the pressure cooker and cook for 3 whistles.

7. Open it after the pressure is released. 

8. Now add the jaggery powder and 1/2 cup of water. Mix until the jaggery is melted.

9. Stir in the milk and keep mashing with the ladle until well mixed.

10. Add 1 tsp of ghee and simmer it a bit. After little while add one more tbsp of ghee.

11. Adjust the texture as per your requirement as it thickens on keeping.

12. Now heat the remaining ghee in a small pan and fry the cashews and raisins.

13. Mix them into the prepared pongal saving few for garnishing.

14. It is best enjoyed hot with little ghee added on top.

Notes:

1. For a nice and soft texture of pongal soak the rice very well.

2. Moong dal may be sauteed dry or soaked along with the rice. Choice is yours. But the sauteed version gives a better flavour.

3. If using normal jaggery then cook it with water, strain it and add to the pongal.

4. Do not over heat the ghee as it looses its flavour and nutritional value. 

5. In South India edible camphor is also added. If you have it add a tiny little pinch equal to a fenugreek grain. You may skip it if you don't have.

Check out the video

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Pongal ( Savoury Version )

Avial

Beans Poriyal

ANCHOVY FRY / CRISPY AND SPICY FRIED ANCHOVIES / NETHILI MEEN VARUVAL

 

Try out these delicious and crispy anchovies coated with spicy marination. They make a great accompaniment with dal chawal or even make a nice snack by itself.

Anchovies are a rich source of Vitamin A , Vitamin D, Calcium and Omega 3 fatty acids.

Ingredients:

Anchovies ......... 500 gms

Oil ..................... for frying as needed

Ingredients for marination:

Rice flour .......... 1 tbsp

Corn Starch ....... 1 tbsp

APF / maida ....... 1 tbsp

Sambar powder ...1 tbsp

Turmeric powder .. 1 tsp

Garlic powder ...... 1tsp

Ginger powder ..... 1 tsp

Garam masala pd. 1 tsp

Salt ....................... 1 tsp

Oil ........................ 1 tbsp (for Marination)

Water ................. 2-3 tbsps

Method:

1. Wash the fish well and drain out the water completely.

2. Mix all the ingredients mentioned in the list 2 for marination.

3. Marinate the anchovies with this mixture. Set aside for at least one hour or more.

4. Heat oil in a pan. When hot reduce the flame and tip in some the anchovies.

5. Increase the gas flame and fry them turning from time to time until crisp. Adjust the flame in between so that the texture is nice and crispy.

6. Remove them in a plate and fry the second lot in the same way.

7. Serve them immediately.

8. They make a nice side dish with dal and rice or they can also be relished like a snack.

Note:

1. You may also use fresh garlic and ginger paste instead of powder.

2. You can add chilli powder if you prefer a spicier version.

3. These taste best when served immediately after frying.

Check out the video

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Curry Leaf Podi Fish Fry

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MORINGA DAL / TOOR DAL WITH DRUMSTICK LEAVES

 This is a very healthy dal preparation with the addition of moringa leaves in South Indian style. Moringa leaves have a great nutritional properties and should be added to our diet in some form or the other.

Ingredients:

Toor dal ......... 3/4 cup

Moringa leaves .... 1 cup

Tamarind ............. lemon sized (soak in water)

Turmeric powder ... 1/2 tsp

Salt ............... to taste

Ingredients for roasting:

Raw rice .... 1 tbsp

Red chillies .. 1 or 2

Cumin seeds .... 1/2 tbsp

Coriander seeds . 1 tbsp

Grated coconut .... 3 tbsps

Ingredients for tempering:

Cumin seeds ......... 1/2 tsp

Mustard seeds ...... 1/2 tsp

Curry leaves ....... few

Asafoetida ......... 2 pinches

Oil ................... 1 tbsp

Sambar powder .... 1 tsp (optional)

Method:

1. Soak dal for 2-3 hours.

2. Dry roast the raw rice, red chillies, cumin and coriander seeds first, push them aside and add grated coconut.

3. When the moisture of the coconut is gone mix everything together and roast them a bit until they give out a nice aroma.

4. Cool the mixture and grind adding little water as required.

5. Pressure cook toor dal with little salt and turmeric powder.

6. In a pan take one cup of water and boil the moringa leaves adding little salt and turmeric powder.

7. After 4-5 minutes stir in the ground masala paste and tamarind water as per your taste. 

8. Cook them for a minute or two and add the boiled dal without mashing it. 

9. Give it a gentle stir and check the salt. 

10. Now in a small pan fry the tempering ingredients, switch off the flame and add sambar powder.

11. Stir it into the prepared dal. The texture of dal will thicken on keeping. So adjust it accordingly.

12. Serve it with plain rice, any poriyal and appalams.

Check out the video:

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Check out some Poriyal Recipes to serve as an accompaniment:

Raw Banana Poriyal 

Mixed Veg Poriyal 

Beans Poriyal .