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Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts

Jun 1, 2018

509:Thayir Vada/ Curd Vada/ Dahi Vada





A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)
Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!
Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  
Soaking  Time                  1 Hour
Cooking Time                   20 Minutes
Cuisine                              South  Indian
Recipe Category             Snacks
Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup
Raw Rice                          1 Tablespoon
Green Chilies                   1 no. (Chopped)
Grated Ginger                  1 Tablespoon
Asafetida powder              ½ Teaspoon
Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon
Green Chillies                     3 no.
Thick Curd/ Plain Yogurt      2 Cups
Roasted cumin seed            1/8 Teaspoon.
Finely Chopped Cilantro       2 Tablespoon
Red Chilli Powder                 small pinch
Salt                                    To Taste
Sugar                                 1/8 Teaspoon
For Tadka
Oil                                      1/2 Teaspoon
Mustard Seed                       ½ Teaspoon

Method

For Making Vadas
  •                               
  • Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

  • Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
  • Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
  • Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
  •  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
  •  Repeat process for all the batter to make vadai.



Thayir Vadai Preparation:

  • Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
  • Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
  • •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
  • Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
  • Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
  • Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
  • This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
  • Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
  • Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .






Note:
  • You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
  • You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.



Sep 1, 2017

496: Achari Bhindi Masala/ Spicy Ladies Finger Masala





Most people do not like to eat okra or bhindi because it is squishy. However, if you pick the right bhindi recipe, you can have this vegetable in a crispy way.  In this recipe, Bhindi is made with lots of red chillies and tomatoes making it look red hot and spicy, which is how an Indian curry is supposed to look.

Preparation Time  :     10 Minutes
Cooking Time       :     25 Minutes
Cuisine                :     North Indian
Serves                 ;    4

Ingredients:

Fresh Bhindi  / Okra ( chopped)              250gms
Tomatoes             (Sliced )                     3 Nos
Green Chilies    ( Slit)                            2 Nos.
Ginger Paste                                        1 Teaspoon
Salt                                                    To Taste

Masala Powders

Red chili  Powder                                  1 Teaspoon
Amchur Powder  / Dry Mango powder    1 Teaspoon
Chat Masala Powder                            ½ Teaspoon
Turmeric Powder                                ¼ Teaspoon
Coriander Powder                               1 Teaspoon   

For Tadka/Seasoning

Oil                                                    2 Tablespoon
Fennel seeds/Sombhu                       1 Teaspoon
Cumin seeds                                     ½ Teaspoon

Method:

  • Mix all masala powders. Keep aside.
  • Chop the Bhindi into 1 inch piece and marinate with this masala for 10-15 minutes
  • Heat oil in a pan and season it with fennel seeds, and cumin seeds.
  • Then add the marinated bhindi to the pan. Stir regularly and sauté on low flame for 5-7 minutes.
  • Add the ginger- paste and green chillies  to the pan and blend it in. Cook for 2-3 minutes on low flame.
  • Add the chopped tomatoes and sprinkle salt. Mix it well; cover and cook on low flame for 5 minutes.
  • Your  Achari Bhindi Bhaji is ready to serve.
  •  Acharibhindi masala can be enjoyed with steamed basmati rice or rotis.
  • It is a superb treat for the Bhindi Lovers and vegans!    




Feb 17, 2017

486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)



This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins
Servings   :              4 People
Cooking Time:         30 Mins  
Recipe Category:     Vegetable Sabzis
Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups
Boiled Potato              -      4 Nos.
Oil   for fry Potatoes           2 Tablespoons
Salt                                    To Taste
Sugar                                 1 Teaspoon

FOR GRAVY
Fresh Cabbage                    1 cup
Tomato Puree                     ½ cup
Coconut Paste                     3 Tablespoon
Red Chili Powder                 1 Teaspoon
Coriander Powder                1 Tablespoon
Garam Masala Pow               1 Teaspoon
Ghee                                   2 Teaspoon
Cumin Seeds                        1 Teaspoon

For Decoration
Cream                                 1 Tablespoon (Optional)
   
METHOD:

For Spinach Puree: 
  • Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.



 For Cabbage Paste:  ,
  •  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    
  •  Grind the fresh coconut with 1 table spoon of water . Keep aside.


Fry Potatoes:   
  • Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY
  • Assemble ingredients for the gravy.



  • Heat ghee in a pan, add cumin seeds.

  • Add cabbage paste, tomato paste and cook for a minute.



  • Mix in spices and cook for another minute.


  • Add coconut paste and cook for 1 minute until oil starts to separate.
  • Mix it well.

  • Pour in coarsely grounded palak.


  • Mix it Well.

  • Add the fried potatoes.



  • Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

  • Feel free to add cream on top.


Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.


Nov 16, 2016

480: Channa Masala Powder





 Chenna masala is a traditional and very popular Punjabi recipe. Channa Masala is a great recipe for vegetarians, because chick peas are rich in protein, fiber and iron. This is  a traditional Indian seasoning for Chenna masala. This spicy powder takes the dish to an extra high level. This masala is very handy and useful in making subzis and dals.  

Ingredients to DRY ROAST

Cumin Seed/ (Jeera)                       1 Tsp.
Coriander seeds/ (Dhania)               1 Tbsp.
Black Pepper corns                          1 Tsp.
Whole Cloves /(Laung)                     ½ Tsp.
Dry Red chilies                                5 No.
Cinnamon /(Dal chini)                      4 sticks -1/2” long
Caraway Seeds/ Shah-Jeera             1 Tbsp.
Star Anise/Chakri Phool                   1 No.
Big Black cardamom/elaichi              2 pods
White Sesame Seeds/Safed Til          1 Tbsp.
Annar dana                                     1 Tsp.

  Ingredients NOT to roast:
Hing/Asofoetida                               1/4 Tsp.
Nutmeg powder                               1/4 Tsp.
Lace/Javetri powder                         1/4 Tsp.
Dry ginger powder                           1/2 tea spoon
Small green cardamom/elaichi          1/2 tea spoon
Rock Salt/Kala Namak                      1/2 Tbsp.

Method:
  • Dry roast all ingredients one at a time on Medium heat till you can smell their aroma. Stir constantly.  Cool all the ingredients. 
  • Grind all roasted spices along with all other not to roast ingredients ,grind into smooth powder using mixer/coffee/spice grinder. 
  • Sieve powder masala, cool and store in air tight container..
  • You can use this powder  for  chick peas, Channa Masala is also great on: Vegetables, bread, curry, potatoes and stew.  



Oct 1, 2016

477: Sabudana Kichadi / Tapioca Pearl Uppuma





Sabudana is a carbohydrate rich, low fat, low protein supplement that can be used for preparing snacks, kheer etc. Sabudana khichdi is usually made during fasting days like Navratri, Ekadashi and any fasting days. I ate them for my lunch as was lazy to make anything else. Same day I made Sago vada they are my favorite. I will post the Sago Vada recipe for it soon. It is quick and easy to prepare.

Prep Time :               5 mins
Soaking Time :        4-5 hours
 Cook Time :              10 mins 
 Serves:                        3-4 People
 Recipe Category:    Tiffen
 Recipe Cuisine:       North Indian

Ingredients:

Sabudana/ Sago     1 cup
Tapioca Pearl
Big Potato              2 no. (Boiled and chopped)
Green chilies          2 no (Finely chopped)       
Fresh Ginger         1 Tablespoon.
Fresh Coconut       2 Tablespoon.
Curry leaves           few
Turmeric Powder     1/8 Teaspoon.
Fresh Lemon Juice   1 Tablespoon
Salt                        as Per Taste

Seasoning

Oil                           1 Tablespoon 
Mustard seed           ¼ Teaspoon         
Cumin Seed             ¼ Teaspoon. 
Asafetida powder       a pinch.

Method:

  • Wash the Sabudana in running water and soak Sabudana overnight or for 4-5 hours.
  • Next day, Wash the Sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off. Sabudana should be soft you should be able to mash them with your finger.
  • Take a pan add oil. Once oil is hot sauté cumin seed, mustard seed, asafetida, sugar, curry leaves, Peanuts, ginger and turmeric powder. Sauté for 20 secs
  • Now add the chopped Potato. Stir and cook over medium flame for 2 minutes.
  • Add the Sabudana. Keep stirring else they might stick to the bottom. Once the Sabudana changes color and is translucent it's cooked. Do not over Cook.
  • Finally garnish with curry leaves, coconut, drizzle with some lemon juice .
  • Serve hot and enjoy! 

Tips:

  • You can avoid Hing, Turmeric Powder and curry leaves on Fasting days.
  • Soaking time depends on quality and size of the Sabudana. Here I used small and transparent variety.
  • Do not add too much water to soak Sabudana. If you have added more water while soaking, Sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the Sabudana. 

May 1, 2016

467: Paneer Recipes


Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It's a special favorite with North Indians, and in eastern parts of the Indian Subcontinent, it is generally referred to as chhena.Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. 

Here is my 20 best paneer recipes that will bring back warm memories and tickle your taste buds. Please see the Link








Apr 1, 2016

465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi


Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.

Ingredients

Paneer                        1 cup (Cut into cubes)
Vegetables                   2 cups (Here I used carrot, tri color capsicums)
Ginger Paste                1 Tbsp.
Tomatoes                    3 no.
Red chili Powder           1 1/2 Tsp.
Garam Masala powder   1 tsp.
Vinegar                       1 Tsp.
Sugar                          1 Tsp.
Salt                             As required

To Temper
 Oil                               3 Tsp.
Cumin seed                  ½ Tsp.
Fennel seed/Sombhu     ½ Tsp.

Method:
  •   Wash all vegetables and cut into cubes. Keep aside.
  • Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
  • Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
  • Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
  • Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
  • Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
  • Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
  • Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

  • Garnish with coriander leaves.
  • Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 



Mar 1, 2016

462: Moghalai Style Palak Paneer



              Palak paneer is one of the most loved north Indian dishes by many.  I have already posted the regular Palak Paneer check the link here. Palak Paneer. The Mughlai version has a slight twist to it. This is very quick and easy recipe and it tastes awesome. If you like Moghalai gravies, then try this one. Very easy to prepare and tastes delicious and goes well with roti or chapatti or even with pulao.

Ingredients:

Paneer Cubes                       1 cup
Fresh Spinach (Palak)           1 Bunch
Fresh Cream Or Milk             ½ cup
Ginger Paste                        1 Tsp.     

Green chilies                        2 no.
Tomatoes (Chopped)            2 no.
Gram Masala Powder            ½ Tsp.
Red chili Powder                   1 Tsp.
Coriander powder                 ½ Tsp.
Cinnamon stick                     1’
Cardamom                            2 no.
Cloves                                  2 no.
Cumin seed                          ¼ Tsp.
Coriander leaves                    
Salt                                    as per taste
Oil                                      2 Tsp.
To Be Ground Into A Smooth Paste (using A Little Water)

Cashew nuts                        8 no.
Poppy Seeds (KhusKhus)      1 tbsp.
Almonds                              8 no.

Method

  • Soak the cashews, almonds and poppy seeds in hot water for 30 mins.  Peel the almond skin and grind altogether fine paste. Keep this aside.
  • Wash the Palak under running tap water. Blanch the spinach leaves in hot water for 3 mins now immediately place them on chilled ice water. This process will help the leaves to retain its green color. Grind spinach with green chilies to make a smooth puree. Keep aside.

  • Heat a deep pan with oil; add cinnamon, cardamoms, cloves and cumin, when they begin to splutter Add ginger paste and sauté for a min.
  • Now add tomatoes, fry till they turn mushy.
  • Now add the grounded white paste. Sauté for 2 to 3 mins add milk Or cream. Simmer for another 3 to 4 mins. It's time to add red chili powder, turmeric, coriander seed powder and garam masala powder. Sauté for a minute.
  • Pour the Palak puree and simmer for another 7 to 8 mins.
  • Adjust salt. Bring it to a boil, Keep stirring in between.
  • Add the Paneer cubes mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.  Garnish with cream and coriander leave
  • Serve hot with parathas.


Notes:

  • Take care not to add too much water or too much milk as it will make your gravy thin. Thicker gravy tastes better.
  • If you want to low fat Palak paneer use skimmed milk instead of cream.


Jan 22, 2016

456: Dahi Papdis Chaat





Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos
Potatoes boiled and chopped          2 medium
Whisked Plain curds (Yogurt)         1 cups
Sweet tamarind chutney                4 Tbsp.
Green Chutney                             4 Tbsp
Roasted cumin powder                  1 teaspoon
Chaat masala                               1/2 teaspoon
Red chilli powder                           1/2 teaspoon
Sugar                                          1 Tsp.
Salt                                             To Taste.  
   
For The Garnish

Finely chopped coriander              4 tbsp
Sev                                            as required 

Method:

  • Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
  • Coarsely crushed Papdis and arrange them on a serving plate.
  • Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
  • Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
  • Top it all up with chilled yogurt.
  • Drizzle some more of the sweet tamarind chutney, Green chutney on it.
  • Serve immediately garnished with coriander and sev.

Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 



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