Appe Batata Vada#SundayFunday

Batata Vada and Vada Pav, often called Mumbai's burger, is a street food of India, its simple yet satisfying combination of spiced potato filling & has a crispy exterior. This is traditionally deep fried and is unhealthy. The appe pan, a cast iron or non-stick pan is perfect to make these healthy Appe Batata Vada.

Ingredients
4 Medium Potatoes -boiled, peeled and mashed
4 Cloves Garlic - minced
½" Piece Ginger - minced
2 Green Chilies
2 Tablespoon Coriander leaves
Salt to taste 
For The Batter 

1 Cup Besan
1 Tablespoon Rice flour
1 Tablespoon Semolina (Rawa)
½ Teaspoon Turmeric powder
Salt to taste
½ Teaspoon Eno Fruit Salt
Water as required
Method 

Mash the potatoes well. Grind the ginger, garlic, green chilies and coriander to a fine paste. Add it to the potatoes, salt to taste and mix well. Make small equal size balls and keep aside. See to it that they fit into the well of the appe pan. 

Mix the ingredients of the batter and make a thick batter so that it can coat the vada's well. Add less salt in the batter, since the vada's already have salt, add 1 tsp oil into each well of the appe pan, let it heat up. 

Dip the vadas into the batter and then drop it into the well of the pan.   

Let it brown on the underside before you turn it. It should take about 5 minutes for the vada to be done perfectly. Keep turning, so that it cooks well on all sides. And when frying for the next batch, put some more oil in the wells, let it heat up and then add the rest of the vada's to cook.  

Serve them hot with sauce.

Labels: Breakfast, Healthy snacks, Kids delight, Vegan

For Sunday Funday we are sharing recipes made using "Potato"

• Appe Batata Vada by Sneha's Recipe
• Baked Herby Potato Wedges by Sizzling Tastebuds
• Baked Potato Soup by Sid's Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream - Yes! by Culinary Cam
• Jacket Potatoes by Mayuri's Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories
• Warm Potato Salad by A Messy Kitchen 

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Okra / Bhendi Sabzi #AlphabetChallenge

Ingredients

250 Grams Bhendi/Okra
1 Medium Tomato - chopped
1 Medium Onion - chopped
A Sprig Currry leaves
2 Tablespoons Oil
1/2 teaspoon Cumin seeds
1 Teaspoon Garlic & Ginger paste
1 Teaspoon Vindaloo masala
Salt to taste
¼ Teaspoon Garam Masala powder


Method
Wash the bhendi well. Dry them well using kitchen towel or paper towel. Cut off both ends (head and tail part). And chop them into pieces.
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit add the curry leaves, chopped onions and fry till transculent, add ginger garlic paste fry well. Then add chopped tomato, vindaloo masala and fry well. Then add the chopped bhendi and salt mix well so that all the masala gets coated with bhendi. Cover it and let it cook. Stir in between. When you cook bhendi by covering the pan with lid, you will get softer texture. Then add garam masala powder. Mix it well. 

Serve hot with roti/ phulka / paratha, dal/rice.
Labels: Bhendi, Okra, Alphabet Challenge,Vegan,Gluten free, Vegetarian,Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "O" 

• A Day in the Life on the Farm: Apple Cider Old Fashioned
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: BBQ Deviled Eggs with Crispy Fried Onions 
•  Messy Kitchen: Gumbo-laya Stew 
• Sneha's Recipe: Okra / Bhendi Sabzi
• Food Lust People Love: Marinated Apéro Olives 
• Culinary Cam: Olive Oil-Cured Chevre-Filled Cigarillos 
• Sizzling Tastebuds: Onion and Olive Oil Focaccia with Sea Salt 
• Magical Ingredients: Onion Swirls
• Jolene’s Recipe Journal: Orange Blueberry Waffles 
• Mayuri’s Jikoni: Pumpkin Olan   
• Karen’s Kitchen Stories: Rhubarb and Strawberry Baked Oatmeal  

Naturally Fermented Appam Using Homemade Toddy#Alphabet Challenge

Traditionally, appams are fermented with a local alcoholic drink known as toddy, since we do not get toddy in my city decided to make this from scratch at home.
Making naturally fermented appam with homemade toddy (or kallu) these are perfectly soft, lacy pancakes. You can check the different appam recipe posted below.

Cup Measurement 250 Ml
Makes 25 - 26 Appams
Ingredients
2 Cups Idly Rice
1 Cup Grated Coconut
4 Tablespoons Granulated Sugar
1 Teaspoon Sea Salt
100 to 125 ML Water
To make the Fermented Coconut Water / Toddy
175 ML Coconut Water
1 Tablespoon Granulated Sugar
Method

Add a tablespoon sugar into the coconut water ,mix well . Close well and keep this water in indirect sunlight for 3 days Do not keep it direct sunlight. I kept this in morning at 9 am till 4 pm in indirect sunlight. Then kept at room temperature on my dining table for a day or until fermented. It stays well in the refrigerator for 4 - 6 weeks.
For Making The Appam

Soak rice for minimum 6 hours or overnight and drain all the water the next day. Wash it once in fresh water and drain that water too.
Keep aside 3 tablespoon of the soaked rice. In the remaining rice mix rest the coconut and keep aside .
First grind the 3 tablespoons of rice with water and make a fine paste. Pour this into a sauce pan, add 300 Ml water and mix well. Cook it on medium low flame stirring continuously, till is form a thick and shiny dough. Let it cool completely.
Grind the remaining rice and coconut mix with 2 - 3 tablespoons fermented coconut water to fine paste. I ground it in 3 batches. Now add the cooled rice paste along with a little of the ground rice coconut paste and blend it well so that it is incorporated. Add this paste to the remaining ground batter, wash the mixer jar with water, pour this to into the batter and mix very well with your hands for 2 - 3 minutes. Leave it to ferment overnight in a warm place. 

It takes 14 - 16 hours to ferment this batter, keep this in a warm place. Once the batter is fermented - the batter will be bubbly and frothy. Add salt and mix well. Taste for sugar, add if necessary. 

Make appams in a appam pan or you can make them on a tawa too. 

Enjoy with Avail or Stew. 
My Notes

Egg Appam can be made with this batter, just break an egg on top when the appam is nearly ready cover with a lid and let the yolk set.

See here for the other two method that the Appam are made Palappam - With Idly Rice - Vegan & Gluten Free
Appam / Instant Appam
Labels: Alphabet Challenge,Appams,Kerala,Side Dish, Flatbreads,South Indian, Gluten free, Vegan

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "N"

• Karen’s Kitchen Stories: Beef Stew with Noodles 
• A Day in the Life on the Farm: Chicken Caprese Noodle Salad
• Food Lust People Love: Duck Egg Narjissiya 
• Blogghetti: Grilled Nashville Hot Chicken Tenders
• Sizzling Tastebuds: Millet Noodle Chowmein
• Sneha’s Recipe: Naturally Fermented Appam Using Homemade Toddy
• Mayuri’s Jikoni: Navratan Korma 
• Jolene’s Recipe Journal: Nectarine Caprese Salad 
• A Messy Kitchen: Nutella Oatmeal Cookies 
• Magical Ingredients: Nutella Rolls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Seasoning (No-Salt)  

Vegan & Gluten Free Thai Tofu Red Curry#SundayFunday

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice.

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Vegetarain Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai,  Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course, Sunday Funday 

• Dacquoise Fraisier from Culinary Cam
• Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
• Mediterranean Salad from Amy’s Cooking Adventures
• Protein Rich Quinoa Bowl from Mayuri's Jikoni
• Pumpkin leaf dal from Mildly Indian
• Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
• Vegan Danish Flødeboller from A Messy Kitchen
• Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
• Vegan Mango Chia Pudding from Cook with Renu 

Vegan Strawberry Dream Cake - No Bake#SundayFunday

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

• Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
• Iced Strawberry Basil Hand Pies from A Messy Kitchen
• Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
• Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
• Strawberry Butter from Making Miracles
• Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
• Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
• Watermelon Strawberry Feta Salad from Food Lust People Love

Vegan & Gluten Free Trinxat#EatTheWorld

Trinxat is staple Andorran side dish of boiled, mashed potatoes and cabbage, fried until crispy, typically served in the cold winters as a hearty meal. I have made a vegan version of this Trinxat. Tradionally Trinxat is made with fried bacon and then fried in the reserved bacon fat. If your want to make a non vegetarian version then add 3 - 4 slices of crispy fried bacon and then make pancakes. I have added chopped scallions greens and parsely to the pancake. 

Makes 3
Ingredients
100 Grams Shredded Green Cabbage
150 Grams Potatoes - peeled & cut into chunks
2 Cloves Garlic - minced
1 Tablespoon Finely Chopped Parsley
1 Tablespoon Finely Chopped Scallion Greens
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder or to taste
Method

Shred the cabbage and cook in salted water along with the potatoes, skinned and cut into large chunks. Cook until the potatoes are tender.
When tender, drain all the water very well. Return the pot along with the garlic and turn on the flame on to low. Let it steam so that any excess moisture is evaporated. When still warm, mash the veggies with a potato masher, add in the scallion greens, parsely, salt and pepper to taste. Using a mould for individual servings, press this mixture into the mould.

Heat a little oil in a frying pan and fry, on medium low flame, for approximately 5 minutes each side or until golden brown. Remove the mould and flip the pancake and cook until golden brown.
If you want to make one big, just use a skillet, pressing the mixture into the skillet , then flip over once golden brown. Cut into servings. 

Enjoy with a sauce of your choice!! This was a very simple dish, but tasted really good.
Labels: Vegan, Pancake, Potato, Cabbage, Fried, Andorra, Eat the World, Gluten free, International Cuisine, Side Dish

Check out all the wonderful Andorrian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World this month we are sharing recipes of "Andorra"

• Ànec amb Pera by Culinary Cam
• Pa Amb Tomaquet by Amy's Cooking Adventures
• Truite de Carreroles by A Day in the Life on the Farm
• Vegan & Gluten Free Trinxat by Sneha's Recipe