24 October 2015

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Moong dal aloo nuggets recipe - Split green gram potato patties

Moong dal aloo nuggets in a serving plate
Moong dal aloo nuggets recipe - Today I have for you all a very delicious moong dal aloo nuggets which is my favorite and I am sure you all will like it most. Nuggets are excellent tea-time snack or it is an any time snack. Crispy from out side and soft from inside with an inviting  aroma. In fact hot nuggets doesn't need any side dish, but I served it with tomato ketchup and the combination is awesome.

You might be thinking about the oil absorption in the snack during deep frying, but  you can avoid the excessive oil just by shallow frying them in little oil till crisp and  golden brown. These nuggets are made from moong dal, aloo and onions. Bread crumbs are added to give it a good binding.

The combination of onion, ginger and coriander leaves not only give the good flavor but also adds extra taste. This recipe is  so simple and the preparation is very easy. So, try this nuggets to treat your family and friends.

Other vadi recipes you may like

Moong Dal Aloo Nuggets Recipe
Moong dal aloo nuggets ready to serve
Prep time : 25 mins
Soak time : 3 - 4 hrs  
Cook time : 30 mins    
Total time : 55 mins
Recipe type : Appetizer-Starter
Cuisine : North Indian  
Yield : 16 Nuggets
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 1 cup split green grams / moong dal
  • 1 large sized potato / aloo
  • 1 medium sized onion, chopped
  • 3 fresh green or red chillies, chopped
  • 1/4 inch piece ginger / adrak, grated
  • 1 heaped tsp garam masala
  • 1 tsp chilli powder
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 3/4 cup bread crumbs
  • Fistful of chopped corianders
Method
  1. Peel the onion and chop. Wash the chillies, coriander leaves, and chop them finely. Wash and peel the ginger. Grate it and set aside. Boil the potato until soft, peel and set aside. 
  2. Wash and soak the moong dal for  3 - 4 hours. Drain and grind it to a slightly coarse paste without adding any water. Transfer the paste to a large bowl and set aside. 
  3. Grate the potato and add to the moong dal paste. Add the onions, chillies, ginger and coriander leaves. Add the chilli powder and garam masala. Add salt and lemon juice.
  4. Add the bread crumbs and mix well to make a thick mixture. Do not add water.
  5. Take a lemon sized portion of the above prepared mixture and make a small round ball and flatten it. Repeat the same process to the remaining mixture. 
  6. Heat oil in a pan and deep fry or shallow fry the flattened mixture on medium flame till they become light brown and crisp. 
  7. Serve hot with tomato ketchup or choice of your chutney.

    Note
    If you don't have bread crumbs, put 2 - 3 bread slices in a mixer jar and grind it to a fine powder to make bread crumbs.
Moong dal aloo nuggets - step by step pictures

1.  Peel the onion and chop. Wash the chillies, coriander leaves, and chop them finely. Wash and peel the ginger. Grate it and set aside. Boil the potato until soft, peel and set aside.
Moong dal aloo nuggets - step 1
2.  Wash and soak the moong dal for  3 - 4 hours. Drain and grind it to a slightly coarse paste without adding any water. Transfer the paste to a large bowl and set aside.
Moong dal aloo nuggets step 2
3.  Grate the potato and add to the moong dal paste. Add the onions, chillies, ginger and coriander leaves.
Moong dal aloo nuggets step 3
4.  Add the chilli powder and garam masala.
Moong dal aloo nuggets step 4
5.  Add salt and lemon juice.
Moong dal aloo nuggets step 5
6.  Add the bread crumbs and mix well to make a thick mixture. Do not add water.
Moong dal aloo nuggets step 6
7.  Take a lemon sized lump of the above prepared mixture and make a small round ball and flatten it. Repeat the same process to the remaining mixture.
8.  Heat oil in a pan and deep fry or shallow fry the flattened  mixture on medium flame till they become light brown and crisp.
Moong dal aloo nuggets step 7
9.  Serve hot with tomato ketchup or choice of your chutney.
Moong dal aloo nuggets ready to serve

20 October 2015

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Bhendekayi sambar recipe - Ladies finger sambar

ladies finger sambar in a serving bowl
Ladies finger sambar recipe - Sambar is a South Indian signature dish usually served with idli, dosa, uttappa and rice. Various vegetables such as drumsticks, pumpkin, potato, brinjal, white gourd etc, are usually used for the preparation of sambar. Besides these vegetables, I also use ladies finger to prepare sambar. Ladies finger is also known as okra, bhendekayi, vendekayi, bhende or bhindi and it is my favorite vegetable.

Though there are various versions of the sambar, the recipe I have posted here is a very simple and easy one. Ladies finger is low calories and is rich source of dietary fiber which helps in absorption of sugar from digestive system. It has anti-diabetic elements which helps to increase the production of insulin. The soluble fibre called pectin in the ladies finger helps to lower the higher level of cholesterol and prevent the heart disease.

Ladies finger is rich sources of vitamin C which is an essential nutrient that helps to protect from various diseases. Because of its health benefits, I often use ladies finger for the preparation of dishes such as bhindi masala, bhindi raita, kadai bhindibhende sukkebharli bhindi, bhende sambar etc. I have made this sambar with home made sambar powder which is very flavorful and the taste is balanced by using tamarind paste, chilli powder, sambar powder and toor dal.

Seasoning with proper ingredients such as mustard seeds, asafoetida, red chllies, curry leaves, onions etc, enhances the flavor of the sambar.  Here is the simplest and easiest method of making sambar with ladies finger.

Bhendekayi Sambar Recipe
ladies finger sambar in a serving bowl
Prep time : 20 mins
Cook time : 30 mins    
Total time : 50 mins
Recipe type : Main Course
Cuisine : Karnataka
Serves : 4
Author : Vidya Chandrahas

Ingredients 
  • 15 ladies finger / okra / bhendekayi / bhindi
  • 2 tbsp tamarind pulp
  • 2 cups cooked toor dal
  • 1 heaped tsp chilli powder
  • 2 tbsp grated fresh coconut
  • 1/2 tsp turmeric powder
  • 3 heaped tsp sambar powder
  • 2 tbsp oil
  • Salt as required
For the tempering
  • 1 large sized onion, chopped
  • 1/4 tsp mustard seeds
  • A pinch of cumin seeds
  • 1/4 tsp asfoetida / hing
  • 1 sprig curry leaves
  • 5-6 broken red chillies
Method
  1. Wash and pat dry the ladies fingers. Chop off  the stem and tip, cut all the  ladies fingers into 2 -3 pieces. 
  2. Heat oil in a pan and stir the ladies fingers occasionally for 5 minutes. Transfer into a plate and set aside. 
  3. Heat oil in the same pan and add mustard seeds. When they starts spluttering, add the cumin, asafoetida, curry leaves and red chillies one by one. Saute for a while and add the onions. Saute till the onions are translucent. 
  4. Add the sambar powder, chilli powder and turmeric powder. Saute for a minute. Add the fried ladies fingers and stir for a minute. 
  5. Add the tamarind pulp and mix well. Add the coconut paste and mix. Add the cooked toor dal along with stock and mix well. Add salt and mix. 
  6. Add 3 cups of water. Cook stirring occasionally on a high flame till it comes to a boil. 
  7. Further, simmer till you get the desired consistency. Add coriander leaves and mix. Serve hot with idli, dosa, uttappa or rice.
Ladies finger sambar - step by step pictures

1.  Wash and pat dry the ladies fingers. Chop off  the stem and tip, cut all the  ladies fingers into 2 -3 pieces. Heat oil in a pan and stir the ladies fingers occasionally for 5 minutes. Transfer into a plate and set aside.
fry the ladies fingers
2.  Heat oil in the same pan and  make seasoning with mustard, cumin, asafoetida, curry leaves and red chillies. Add the onions. Saute till the onions are translucent.

3.  Add sambar powder, chilli powder and turmeric powder. Saute for a minute.
fry the onions and add all masala
4.  Add the fried ladies fingers and stir for a minute. Add the tamarind pulp and mix well.
add ladies fingers and tamarind paste
5.  Add the coconut paste and mix.
add coconut paste
6.  Add the cooked toor dal along with stock and mix well. Add salt and mix. Add 3 cups of water. Cook stirring occasionally on a high flame till it comes to a boil.

7.  Further simmer till you get the desired consistency. Add coriander leaves and mix.
boil the sambar and add cilantro
8.  Serve hot with idli, dosa, uttappa or rice.
sambar is ready to serve

16 October 2015

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Chickpeas| sundal - Chane usli recipe

Kabuli chana usli  in apan
Chickpeas sundal or chana usli recipe - This is an easy and healthy dish that you can make for this Navratri. This is made by boiling the soaked chana or chickpeas first and then seasoning with dry red chillies and curry leaves. Fresh coconut adds an extra taste to  the dish. For fasting dish, we do not use mustard seeds for seasoning. 

However in case you are not on fast, for better taste you can use mustard seeds for seasoning and coriander leaves  for garnishing while preparing this dish. Usli can be consumed either for breakfast or as a fasting dish. I have already posted couple of  usli recipes such as shenga usli and moong usli which is similar to this recipe. Usli is also known as sundal, guggillu and is a very popular dish in South India. 

Chickpeas Sundal Recipe - Chane Usli Recipe
Kabuli chana usli ready to serve
Prep time : 15 mins
Cook time : 30 mins    
Total time : 45 mins
Recipe type : Main Course
Cuisine : Indian
Yield : Serves  2
Author : Vidya Chandrahas

Ingredients 
  • 1 cup kabuli chana / white chickpea, soaked
  • 1/2 cup grated fresh coconut
  • 1/2 tsp sugar
  • Salt to taste
For the tempering
  • 1 tbsp oil
  • 7 - 8 broken dry red chillies
  • 1 sprig curry leaves
Method
  1. Wash and soak the kabuli chana for 7 - 8 hours. Drain water and add sufficient water. 
  2. Pressure cook till 3 -4 whistles or till the chanas become soft. When the pressure releases, drain the excess water and set aside. 
  3. Heat oil in a pan, add the red chillies and saute till light brown. Add curry leaves and saute for a while. Add boiled chana, sugar and salt. Mix well and saute for a minute.
  4. Add the fresh coconut and stir for a minute or till the coconut combine well. Remove from the flame and serve the kabuli chana usli hot.
Chickpeas sundal or chana usli - step by step pictures

1.  Wash and soak the kabuli chana for 7 - 8 hours. Drain water and add sufficient water. Pressure cook till 3 -4 whistles or till the chanas become soft. When the pressure releases, drain the excess water and set aside
Kabuli chana usli -step 1 and 2
2.  Heat oil in a pan, add red chillies and saute till light brown. Add curry leaves and saute for a while. Add the boiled chana, sugar and salt. Mix well and saute for a minute. Add the grated fresh coconut.
Kabuli chana usli  -s tep 3 and 4
3.  Stir for a minute or till the coconut combine well.
Kabuli chana usli -step 5 and 6
4.  Remove from the flame and serve the chana usli hot.
Kabuli chana usli ready to serve

14 October 2015

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Baby corn manchurian recipe

baby corn manchurian in a serving plate
Baby corn manchurian recipe - Today I am sharing with you all a very tasty and flavorful baby corn manchurian recipe. This is a delectable dish which you can have it as an appetizer. It is usually served before a meal as  the first course. Usually in chinese dishes ajinomoto is invariably used, however I have not added it while preparing this dish.

This mouthwatering manchurian tastes great when it is hot. This is  a perfect dish to please both small kids and adults. I have prepared the dry manchurians and served it as a starter. You can also prepare similar type of dish with vegetables like mushroom, cauliflower, cabbage in combination with carrot, but the method of preparation is slightly different than this. I'll post that too in due course. Manchurian is so popular in all parts of India and it doesn't need much introduction.

Baby Corn Manchurian Recipe
baby corn manchurian ready to serve
Prep time : 20 mins
Cook time : 30 mins    
Total time : 50 mins
Recipe type : Main Course
Cuisine : Indo-Chinese
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients 
  • 30 baby corns
  • 5 spring onions
  • 6 cloves garlic, chopped
  • 1 capsicum / bell pepper
  • 2 tbsp tomato sauce
  • 3/4 tsp soya sauce
  • 2 tsp red chilli sauce
  • 1 tsp green chilli sauce
  • 1/2 cup corn flour
  • 2 tsp refined flour / maida
  • 1 heaped tsp mint /pudina and garlic paste
  • 2 tbsp oil + oil for frying
Method
  1. Wash the baby corns and put them into a large vessel. Pour sufficient water on it and add 1/4 tsp of salt. Boil them for 3 minutes. Drain water and cool the baby corns. Cut each baby corn into 3 pieces and set aside. 
  2. Wash and chop the spring onions and bulbs separately. Deseed the  capsicum and cut it into strips and set aside. 
  3. Put the maida and corn flour in a large bowl. Add 1/4 tsp of salt and 1/4 cup of water and make a thick paste. 
  4. Add the mint, garlic paste and mix well. Add baby corns and mix well. 
  5. Heat sufficient oil in a frying pan. Fry the baby corns on medium flame until golden brown and crisp. Drain the oil and set aside.
  6. Heat oil in another pan, add the chopped garlic and saute until aromatic. Add the chopped onion bulbs and saute until the bulbs are translucent. 
  7. Add the capsicums and saute for a while. Add the soya sauce, red chilli sauce, green chilli sauce and tomato sauce one by one and stir to combine. 
  8. Add the fried baby corns, the remaining maida, corn flour paste and salt. Stir continuously for 3 - 4 minutes on medium flame. 
  9. Add the spring onions and saute for a while. 
  10. Remove from the flame and serve the baby corn manchurian hot.
Baby corn manchurian - step by step pictures

1.  Wash the baby corns and boil them for 3 minutes in sufficient water along with 1/4 tsp salt. Then cut the baby corns into 3 equal pieces and set aside.

2.  Wash and chop the spring onions and bulbs separately. Deseed the  capsicum and cut it into strips.

3.  Put the maida and corn flour in a large bowl. Add 1/4 tsp of salt and 1/4 cup of water and make a thick paste.

4.  Add the mint, garlic paste and mix well.
Baby corn manchurian recipe - step 1
5.  Make a thick paste. Add more maida and corn flour to make it thick if  the paste is too watery. 

6.  Add the baby corns and mix well.

7.  Heat sufficient oil in a frying pan. Fry the baby corns on medium flame until golden brown and crisp. Drain oil and set aside.
Baby corn manchurian recipe -step 2
8.  Heat oil in another pan, add the chopped garlic and saute until aromatic. Add the chopped onion bulbs and saute until the bulbs are translucent. 

9.  Add the capsicums and saute for a while.

10.  Add the soya sauce, red chilli sauce, green chilli sauce and tomato sauce and stir to combine.

11.  Add the fried baby corns, the remaining paste and salt. Stir continuously for 3 - 4 minutes on medium flame.
Baby corn manchurian recipe -step 3
12.  Add the spring onions and saute for a while.
 spring onion added
13.  Remove from the flame. 
saute the manchurian
14.  Serve the baby corn manchurian hot 
baby corn manchurian ready to serve