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Sambar Vada Recipe

Vada

Vada is one of traditional South Indian breakfast. It is a typical term for various sorts of flavorful fricasseed snacks from India. In restaurant vadas are served with sambar, coconut chutney and or onion tomato chutney.

Ingredients:

Urad dal (husked & split) – 1 cupsambar vada

Chopped green chilies -2

Chumin seed 1 tsp

Crushed black peppercorns -1 tsp

Finely chopped onion 1

Chopped curry leaves 2 sprig

Finley chopped ginger 1 tsp

Chopped coriander leaves 2 tbsp

Oil for deep frying

Salt as taste

Method:

Soaked urad dal for over night.wash the dal two to three times. Drain and grind in a blender. Try to make the batter dry. do not use extra water to grind.Using 1 or 2 tsp water make the batter. Then add chopped onion, chopped green chili, curry leaves, ginger, crushed peppercorn, chopped coriander leave and salt as taste. Mix all thoroughly.

Put a heavy but-tamed kadhai on gas. Put sufficient oil in it. When oil become hot. Wet your hand with water. Take some batter in your hand flatten it slightly. Make a whole in the middle. Then slowly drop the shaped batter into the hot oil very gently. Fry the vadas till golden and crisp both side

Remove the vadas from oil and place it on paper towel to drain excess oil. Repeat the process for the rest of the batter. You can fry 3-4 vadas at a time depending on the size of your kadai and the quantity of oil used.

Sambar

Sambar and Vada is a famous breakfast of South Indian people. In daily breakfast people of South India usually they eat dosha, idly, vada, uttapam, appam and idiappam etc. Sambar is the common curry/soup along with these. My husband like these items very much. He said Shibani, in your hand made samber is yammi and delicious.

So I make a lots of sambar. He like sambar along with steem rice, plane dosha, vada or idly. When his friends are come to our home they demand for sambar vada.

Typically sambar is a South Indian recipe prepare by lot of vegetables. Lot of vegetables can add in sambar such as radish, carrot, capsicum, pumpkin, brinjal, ladies finger, drumstick etc. Depend on your taste which vegetables are you like to add in sambar. Please try to add some drum stick in sambar which is give some more taste.

Ingredients:

1 cup toor dal (arhar dal)

1/4 teaspoon turmeric powdersambar vada

1 drumsticks cut into 75 mm. (3”) pieces

1/4 cup chopped brinjals

1/4 cup chopped bottle gourd

1/2 cup shallots (madras onions)

1/2 cup chopped tomatoes

1 tbsp tamarind pulp

salt to taste

For tempering:

1 tbsp refined oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1 tsp chopped garlic

2 dry whole red chili

6 to 7 curry leaves

1/4 tsp asafoetida

For The Sambhar Masala:

1 tbsp chana dal (split bengal gram)

1 tbsp urad dal (split black lentils)

1 tbsp coriander (dhania) seeds

1 tsp fenugreek (methi) seeds

1 tsp turmeric powder (haldi)

1/2 tsp asafoetida (hing)

6 to 8 whole dry red chillies

2 tbsp freshly grated coconut

1 tsp refined oil

Method:

First wash the arhar dal and put the dal in a pressure cooker. Add turmeric powder and salt in it. Cook it in low flame till the cooker give 4-5 whistles. Let it cool before opening the lid. Mash the dal with a masher or back side of the laddle.

Now add the chopped vegetable in the cooled dal. Cook again for one whistle in medium flame. let it cool for some time. Skip the pressure settles down on its own, then remove the lid.

Add chopped shallots, tomatoes, tamarind pulp and the prepared sambar masala powder mix well. Check the water consistency and cook on a medium flame for 2 to 3 minutes. If need add more water in it.

For tadaka:

Heat oil in a heavy buttamed pan. Add fenugreek seed and mustard seeds.When seeds crackle, add curry leaves and asafoetida. saute on a medium flame. Add chopped garlic and dry red chili in the pan, fry till the garlic colored in golden brown. Pour the sambar in to the tempering oil, stir the samber well and cook on a slow flame for 5 minutes.

Sambar Masala:

Heat 1 tsp oil in a kadhai. Put all the dry ingredients. Saute on a slow flame for 4 to 5 minutes or till they release flavour. Let it cool for few minutes. Then blend in a mixer for a fine powder. Keep aside. Add this powder in prepaired samber or you can use MDH Sambar Masala which is available in market .

Serve hot sambar with vada. You can serve sambar with steamed rice or dosha or idly also.

Thanks for asking as we are more than happy to provide new and delicious recipes to our viewers.

Corn Pakoda Recipe

Now this time lots of sweet corn in market in chip price due to the real season. I have also brought some corns from market. Lot of recipe can made with corn like corn chat, corn pakoda, corn dosha etc. Yesterday evening I have made corn pakodas in snacks.

After eating these pakodas my husband impressed. He said that please share this recipe in your website, so that other readers of your website can use this recipe at home. It is a healthy and testy snack. Due to health consus I have added some chopped fenugreek leaves in it.

Ingredients:

2 cup sweet corn kernels (coarsely ground)corn pakoda
1cup chopped fenugreek leaves
1 tbsp grated coconut
1 chopped onion
3 finely minced green chilies
1 1/2 ” piece ginger(greated)
3 tbsp beshan (chickpea flour)
1 tbsp rice flour
1 tsp oil
oil for deep frying
1 pinch hing (asafetida)
2 tbsp chat mashala
salt as taste
2 tbsp chopped coriander leaves
tomato sause for garnishing

Method:

In a mixing bowl put the coarsely grounded corn. Add fenugreek leaves, grated ginger, chopped onion, salt, chopped green chilies, and grated coconut in it. Then add beshan, rice flour, chopped coriander leaves, one tbsp chat mashala and mix all the ingredients. Keep it aside. Now place a tadka pan on Gas stove. After heat the pan add one tsp oil. When oil will heat switch off the gas. Add pinch of hing (asafetida). Pour the hing oil in to the corn mixture. Then mix well all these things in the pan.

Heat the oil in a deep kadhai. Make some balls deep-fry those balls in middle flame till they turn into golden brown colour from all the sides. Then drain them on absorbent paper, so the extra oils are extracted. Prepare corn pakora with the rest of the mixture. Then take some pakodas in a plate, sprinkle some chat mashal on the pakodas and serve.

Garnish with chopped coriander leaves and tomato ketchup.

Calicut banana halwa Recipe

Calicut Halwa or Kozhikodan Halwa is the famous Kerala style wheat halwa. This halwa has rubbery yet soft texture which melts when put into mouth. Traditionally this halwa is made with jaggery. You can also use brown sugar which also gives the same taste. you can also use regular sugar if jaggery or brown sugar is not available.

Ingredients:

Ripe Banana 1 and 1/2

Sugar – 2 and 1/2 cupsbanana-halwa1

Water – 1/2 cup

Lemon juice – 1/4 cup

Ghee – 3/4 cup

Cardamom powder – 1/4 tsp

Cashews roasted or plain – handful for decoration

All purpose flour – 3 tsp

 

Method:

Pressure-cook the bananas until soft. Remove the outer black skin. Mash the bananas to a paste in a blender or food processor.

Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency.When this consistency is reached.Add the lemon juice and again allow it to reach the same thick consistency. Add the mashed bananas in it.

Mix flour and water. Stir well, so the flour dissolved in the water. Slowly add flour mixture and stir it continuously until the halwa comes to the thick consistency.

 

Add ghee little by little. When this becomes a thick mass add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews.Allow to cool and cut into squares. This can be stored in refrigerator for a week minimum.

Jackfruit Biryani

Jackfruit goes well as a substitute of non-veg. In this summer season lot of jackfruits harvest. In market it is available in low price. In this season you can buy both raw and ripe jackfruit. Jackfruit is known as the vegetarian meat. There are so many dishes of jackfruit. Sweet dishes are made with ripe jackfruit.

Ingredients:

Raw jackfruit 1/2 kg
Basmati rice 1 1/2 cups (soaked and drained)
Fried cashew nuts and raisins 1 cup
Green cardamoms 4Jackfruit
Black cardamoms 4
Cloves 3
Cinnamon 2
Onions 4 (thinly sliced)
Ginger & Garlic paste 1 tsp
Green Chili 2
Pure ghee 3 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Turmeric powder 1 teaspoon
Red chili powder 2 teaspoons
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Tomatoes chopped 3 medium
Yogurt whisked 1 1/2 cups
Fresh coriander leaves finely chopped 1 bunch
Fresh mint leaves torn 1 bunch
Saffron (kesar) 5-6 strands (soaked in Milk 2 tablespoons)
Kewra water 1 tablespoon
Oil to deep fry
Salt as taste

Method:

Before you cut Jack fruit grease your hands with little oil. Grease the cutting knife and chopping board too. Cut the jackfruit in to cube size. Wash and drain the jackfruit .Half cook the rice in six cups of water. Add some salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon.

When rice will half cook drains the water. Refresh the half cooked rice under the cold water.
Heat oil in deep kadai and fry the jackfruit cubes. Drain extra oil from jackfruit and put on an absorbent paper and set aside.

In the same kadai deep fry the half onion. Put on an absorbent paper.Heat ghee in another pan, crackle the sahi jeera. Add remaining onion sauté for some time. Add ginger garlic paste in it. Add turmeric powder, cumin powder, and red chili powder and chopped tomatoes. Cook little more. Add fried jackfruit.

Stir all the mashala and jackfruit.When the mashala coat on jackfruit. Add whisked cord in it. Add salt as taste. Heat ghee in a pot. Arrange half of the jackfruit mixture. Spread a layer of half the rice over this. Sprinkle little saffron milk, garam masala powder

Drop little mint leaves and kewara water over it. Arrange remaining jackfruit mixture and rice this way.Spread the fried onion, mint leaves, remaining kewra water and fried cashew nut raisins on top. Cover with aluminum foil. Cover the lid. Place a heavy weight over it. Cook in low flame. After 5 to 10 minutes. Open the lid mix gently and serve warm with raita or korma.

Idiyappam recipe

Idiyappam or String Hoppers are made in steaming process. It is a common breakfast food item in Kerala, Tamilnadu, Karnataka, lakshadweep and Sri Lanka.  Idiyappam served with vegetable curries, Korma, chicken curry, egg curry etc. Idiyappam is a soft food and small children, old people. It is the traditional food recipes of Kerala.

Ingredients:Iddiyappam2

Rice flour – 2 cups, dry roast for 7-8 mints on low flame
Boiling water – 2 cups
Ghee or oil 1/2 teaspoon
Grated coconut1/2 cup
Salt as taste

Method:

Boil the water along with ghee and salt. Slowly pour the hot water (2 cups) little by little into the rice flour and mix with a wooden spoon. It will be difficult to mix but try to bring it all together. Place lid and leave aside for 15 minutes. Let it cool for little time. Divide the dough into equal portions. Grease the idiyappam maker and the idli plates. Sprinkle little grated coconut into each depression of the idli plate. Place the dough into the idiyappam maker. Close the lid and hand press the dough into swirls onto the idli plates. Steam for 12-15 minutes and allow cooling a bit. Serve warm with either sweetened coconut milk, Stew, Chicken or Egg curry, sumber as you like.

Tips:

Don’t make too many layers while making because the flour will not get cook.
If the first batch is steaming in process use a wet cloth to cover the dough otherwise it will become dry soon.

Afghan lamb pilaf recipe (Kabuli Pulao)

Afghan lamb pilaf recipe or kabuli pulao is popular recipe in all over world. In Afghan party is incomplete without kabuli pulao. It is a traditional recipe in Afghan.

Ingredients:

Sella basmati rice 1 kg  (soaked in cold water for 4 hours or overnight)
Lamb leg or shoulder 800 gm (on the bone, chopped into 6cm pieces)
Vegetable oil 200 ml
Chopped onion 1afghani_pulao2
Garlic paste 1 tsp
Ginger paste 1 tsp
White sugar 1/2 cup
Garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) 2 tsp
Freshly ground cardamom 1 ½ tsp
Carrots 250 gm (peeled and cut into batons)
Sultanas 75 gm
Salt as Taste
Water (8 cups)
Mixed slivered almonds and pistachios for garnish

Method:

Heat 50 ml of the oil in a large frying pan over medium–high heat. Add Onion.fry until golden brown. Add the lamb pieces. Add garlic paste and 1 tbsp of the salt. Cook in low flame. Fry the lamb until it is well browned on all sides. Add the water, reduce heat to low and cook, stir the surface occasionally, for 1 ½ hours. When lamb is tender.  Remove lamb from pan and set aside. Reserve the stock.

Place a pan on gas in medium heat. put half of sugar in the pan. When sugar is caramel, carefully add 250 ml (1 cup) of reserved stock. Add the remaining salt, 1 tsp of garam masala and a pinch of cardamom powder. Bring a boil, then remove from heat and keep aside.

Drain the soaked rice. Wash thoroughly. Cook in a large saucepan. When rice is cooked. Drain the water and return to pan. Pour over the caramelized sugar mixture. Add a pinch of garam masala and cardamom powder and stir until rice is evenly coated.

In a separate pan, sauté the carrots in a small quantity of oil, add sugar and fry until softened. Remove from pan and keep aside. Add a little oil to the pan and sauté the raisins until they swell up. Remove from pan and set aside. Next fry the almonds and pistachios to a golden brown and set aside.

Heat the remaining oil in frying pan. Pour oil over the rice. With the handle of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb. Cover and seal the pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.

When you have to serve remove the lamb and spiced carrots, and mix rice well. Cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot. Garnish with almonds and pistachios. Serve hot with raita or salad.

There most probably will be left over stock that is very good even as a soup on its own and probably served that way in an Afghani household.

Sabudana Khichdi Recipe

Sabudana khichdi speically make during Navratri fasts. Sago cooked with potatoes and crushed peanuts. This is a popular snack recipe for vrat or Hindu fast. There is no onion and no garlic. So try this recipe in Navratri.

Ingredients:

Sabudana (Sago or Tapioca pearls) 1cupsSabudana Khichdi Recipe
Ghee – 1 tbsp
Cumin seeds – ½ tsp
Green chilies – 2, chopped finely
Curry leaves – 7-8
Potato – 1  cut into small cubes
Rock salt (Sendha namak) –to taste
Roasted and crushed peanuts – 2 tbsp
Desiccated coconut – 1 tbsp
Lemon juice – 1 tsp
Sugar – 1/2 tsp. Optional
Cilantro or coriander leaves – few sprigs, chopped finely

Method:

Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2 to 3 hours or overnight. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.

Check the sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them crackle.

Then add chopped green chilies and curry leaves. Saute for 30 seconds. Add cubed potatoes and sendha namak. Mix well.Cover the lead and cook till potatoes and cooked.  Once potatoes are cooked, add crushed peanuts and coconut.Stir well and cook for 1-2 minute.

Add soaked-drained sabudana.  Saute for four to five minutes, stirring well. Sprinkle some water (about a tablespoon).cook for 4-5 minutes till sabudana pearls are soft and transparent. Add lime juice and sugar. Mix well. Remove from heat. Garnish with some chopped coriander leaves and serve.

Tips:
First soak sabudana well. Drain the soaked sabudana well. If drained properly then it won’t be sticky. Always use shallow and wide bowl to soak sabudana.  Add just enough water up to just 1 ½ inches above the sabudana.

Hyderabad Pandu Red Chilli Pickle

Hyderabad red chili pickle is a traditional pickle. This pickle will take 4 to 5 days to make and can storage for 1 year. You can eat with rice or uttapam.

Ingredients:

1/2 kg whole Pandu red chiliChilli Pickle
1 tbsp Coram seed
1 tbsp fenugreek seed powder
5 pc termeried
2 tbsp mustered oil
7 garlic pods
1 tsp hing
1 tsp turmeric powder
Salt as taste

Method:

First with a wet towel clean the red chilli and dry with a dry towel and remove the chili stems. In a stone mortar put the red chili and grind it with its pestle.  Add salt as taste.

Add turmeric powder and mix well. Add termerid in it. Mix it up and down. Add smashed garlic in it. Heat oil in a frying pan. Add carom seed, hing and fenugreek seed powder in it. Add this tadka into the red chili paste.

Then mix all properly and store in a clean dry glass container. Cover it with a lid. After 2 days you can eat it. You can make it with mixture grinder but it will made best in stone mortar and pestle

Tips: Tamarind and ripe red chillies are the two main ingredients of this dish. While grinding the chillies and tamarind do not add water. Always use a dry spoon and dry mixer when handling or grinding the pickle.

Goan Pork Vindaloo Recipe

Pork Vindaloo is a traditional Goan recipe and it is a spicy and tangy. In Earlier in 18th century the Portuguese brought this recipe in our country. Now it is the national dish of this state.  The pork vindaloo Portuguese name is carne de vinha d’alhos (meat marinated in wine-vinegar and garlic).

When Portuguese came in India they found a lot of mashala or spicy powders hear.  So they made it with Indian spice powder such as chilies, tamarind, black pepper, cinnamon, and cardamom. Making with Indian spice it tastes better than earlier.
Ingredients:
2 lb. boneless pork shoulder, cut into 2″ pieces
1/3 cup white wine vinegarPork Vindaloo
3 tbsp vegetable oil
1 tsp. black mustard seeds
2 large onions, finely chopped
1 heaped tbsp finely grated ginger
4 large garlic cloves, finely grated
250ml chicken stock
Handful coriander leaves
Salt as taste

Spice or Mashala:

6 green cardamom pods
½ tsp black peppercorns
1 tsp golden caster sugar
8 small dried chillies
Pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric powder
1 tbsp mild chilli powder

Directions:

In a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to make a fine powder. Mix all spice powder, grated ginger, garlic, vinegar and pork. Cover its lid. Leave eat to marinate for overnight.

In a deep frying pan heat some oil in a medium flame.  Crackle the mustard seeds, and then add chopped onion.  Cook it until starting to soften. Add green chili and chili powder and cook it low flame, otherwise it will burn.

Add the marinated pork in it. Stir it continuously. Turn up the flame low and cook for about 5 minutes, stirring continuously. Add the leftover marinade to the pan with the stock. Add the chicken stock in it. Add salt as taste.  Cook it in low flame for 40-45 minutes until the pork is soft also the sauce will be thickened.

You will know that the Pork Vindaloo is ready when the gravy is fiery red in color. Sprinkle the coriander leaves on top. Serve with steamed basmati rice and naan.

Tips: Vindaloo can made with chicken or mutton  in same process.

Kimami Sewai Recipe

Kimami is a sweet sewai recipe or vermicili recipe prepared on the occasion of Eid. Usually it prepared in every home in northern India on festivals. During the holy month of Ramjan when fasting is on, Iftar, variety of food is prepare to break the fast and kimami sewai is among the hot favourites. Due to physical fitness I have joined Zym from 10th May. My Zym instructar Mr. Salman was helped me for publish this recipe.

I have already tried this in my home, really it was so nice and tasty.

Ingredients:kimami sewai

Sewai – 1/2 kg
Milk  – 1.5 ltrs
Sugar – 1.5 kg
Khoya     1 kg
Pure Ghee     250 gms

Dry fruits:

Cashew nuts 150 gms
Almonds 150 gms
Coconut grated     1 whole
Currants/Kishmish 100 gms
Pistachio/Pista 100 gms
Dry dates/ chuwarah 250 gms
Talmakhana 100 gms
Charoli/ Chironji 50 gms

Other ingredients:

Cardamom Green –  4
Cloves  – 4
Gulabjamun Mix Powder – 1 kg

Method:

In  a heavy bottom pan boil 1 liter of milk. Add sugar in it, then stir through spoon on a medium heat. In another stove heat the ghee and roast vermicelli in the pan, till light golden brown. Then keep aside. In this pan add all dry fruits till golden brown. Now we will make the sugar syrup for kimami. In large pan heat ghee and temper with cloves and green cardamom.

Add sugar and milk mixture in it. Cook till the  syrup will be little thick. Now add the roasted vermicelli in to sugar syrup and mix well. Then add all roasted dry fruits, khoya and gulab jamun powder and mix well. Cook on low flame for 15 minutes. Do not overcook and dry the syrup. Kimami sewai  is ready to serve. Switch off the stove. Garnish it with desiccated coconut and silver foil and serve.

May this special occasion bring you untold joy, immeasurable happiness and lots of fun. Happy Eid!