Appe Batata Vada (Healthy)

April 9, 2014

As I was watching a serial on TV the other day, seen this recipe being done. It was not very clear, where the recipe was concerned but it showed them making these vadas in a appe pan.  It was then this recipe struck me, as even I, love batata vadas but vadas are always deep fried so the hesitation to eat.  Eating from the street vendor is again not healthy since the oil used is always recycled and very rearly changed. These small vadas fascinated me.  This how this recipe was born.  So lets go to the recipe.

Ingredients 

4 medium size Potatoes -boiled, peeled and mashed

4 Cloves of garlic

A Small piece of ginger 

2 Green chilies

2 Tablespoon Coriander leaves

Salt to taste

For the batter 

1 Cup chickpea flour (Besan)

1 Tablespoon Rice flour

1 Tablespoon Semolina (Rawa)

1/2 tsp Turmeric powder

Salt to taste

1/2 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 vadas to cook.  Serve them hot with sauce.

I sent these to my friend, let me tell you that they enjoyed it and more so ever surprised at the tiny shaped vadas, not oily and yet tasty.

Labels: Breakfast, Healthy snacks, Kids delight, Vegan. 

Cauliflower Rassa

Ingredients
2 - 3 Cups Cauliflower Cut into florets
2 Medium size Potatoes cut into cubes
3 Medium size Tomatoes chopped finely
1 Teaspoon ginger grated
1/2 Cup coriander leaves
1/2  Cup grated coconut
3 Green Chillies Chopped
1/2 Teaspoon Turmeric powder
1 Teaspoon Sugar
Salt to taste

For the tempering
3 Tablespoon oil
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1 Spring Curry leaves
A pinch of Asafoetida

Method
Grind to a fine paste coconut, ginger , green chilies and coriander leaves ( reserve a tablespoon of coriander leaves for garnishing).

Heat oil in a pan add mustard, cumin seeds and when they crackel add the asafoetida and curry leaves.  then add the potatoes and cauliflower and fry well, add the turmeric powder, salt, tomatoes, cover and let it cook in its steam for 3 -4 minutes, then add a cup fo water.  Cover and cook tilll done, then add the ground paste and sugar  add a more water to adjust the consistency of the gravy, make it medium thick gravy.   Boil for 3 -4 minutes till oil floats on top.  Switch off  flame and serve hot.  Garnish with chopped coriander leaves.  This gravy taste very nice with plain white rice.  We had it with rice and salad.   This a very tasty gravy and I am sure you will enjoy it.

Ribbon Cucumber Stuff Salad
Ingredients
1 Large Cucumber - peeled
1 Large Tomatoe - firm and ripe
Few Pitted Green Olives
Tooth pick

For the Dressing
Ingredients
1 Teaspoon Olive oil
A pinch of chat masala
A pinch of pepper powder
A pinch of salt
1/4 Teaspoon Lemon Juice / Vinegar

Method

Slice the cucumber in thin ribbons ( I sliced them in the V Slicer).  Cut the tomatoe too in fine roundales.  Take a ribbon of cucumber, place a slice of tomatoe and a olive in the middle and roll it  into a ring.  Secure this ends with a toothpick and keep aside.  In this manner make all the rings and arrange them in  a serving plate, keep this in refrigerator till ready to serve.

In a small bottle add the ingredients for the dressing and shake well .  Just before serving pour the dressing.  The look of this salad invites you to devour it.  So go a head and enjoy it.  Happy eating!

Labels: Main course, Vegetables, Salads, Cauliflower

Eggless Chocolate Apple Upside Down Cake (Healthy & Vegan)

I have prepared an Apple Upside Down cake many times with egg.  So this time I just thought of an Eggless cake with a difference so this is the change I made by adding cocoa powder.  I just tired this out and it turned beautiful.  This recipe is a keeper.  My friends just enjoyed this cake and whatever I had taken for them was just not enough.  This is a lovely spongy and soft cake.

I would like to specifically mentioned do not use a spring form tin for this cake, because the first time I made an Apple Upside Down Cake I used this tin.  As the sugar starts to melt is seeps down and this how the oven caught fire .  Thank God I was near the oven at that time.  A fire averted in the house.  

Ingredients
For the Apple layer
2 Apples peeled, cored and sliced
1/4 cup demerara brown sugar
¼ tsp cinnamon powder
¼ tsp nutmeg powder
1.1/2 Tablespoon oil
few drops of lemon juice

For the Cake batter 
1.1/2 Cup All purpose flour

1/4 Cup Dark Cocoa powder
1 Teaspoon Baking powder

1 Teaspoon Baking soda
1 Cup Water Lightly warm ( or a tablespoon or two more)
1/2 Cup Vegetable oil
3/4 Cup Caster Sugar 

1/2 Teaspoon Vanilla powder

Method
Grease a round cake tin ( Do not use a springform tin for an Upside Down Cake) .  Arrange the apple slices neatly on the base of the pan in single or double layer. Sprinkle all the ingredients mentioned for apple layer. Keep the pan aside.

Sieve all the dry ingredients.   In a bowl add the water oil and jaggery mix well, then add the dry ingredients mix well so that no lumps are formed. Pour the batter in the prepared cake pan layered with the apple slices.  Bake at 180 degrees in a pre-heated oven  for about 55 minutes.

Serve this cake with tea or coffee or as an after meal dessert with vanilla ice cream.   H had it next day with vanilla ice cream and enjoyed it.

Try this cake and give your comments.

Labels: Apple, Cakes, Chocolate, Eggless, Vegan, Healthy, Upside Down Cake 

Tindora (Tendli / Gherkins) Fry

April 4, 2014

This vegetable has so many names tindora/ivy gourd/Tendli, Dondakayalu,Gherkins.  This Tindora fry recipe requires just a few ingredients and a flavor that you will love, even the person who says that they do not like this vegetable will eat it happily.   This makes for a good side dish with roti or rice and dal. This is so simple to make.

Ingredients
250 grams Tendli cut into juveniles

1 teaspoon cumin seeds

1 Teaspoon mustard seeds
Pinch of asafoetida
2 Green  chilies slit
1/4 Teaspoon turmeric powder
salt to taste
2 Tablespoons oil

Wash the tindora and nip the tip and tail ends and cut them into juveniles.

 Heat oil in a pan add the mustard and cumin seeds and let them splutter. Then add asafoetida, green chillies, tindora, turmeric powder and salt fry till soft and done on slow flame.  The pan should not be covered.  Serve hot with steamed rice and dal.

Labels: Healthy, Main course,Vegetables, Vegan, Tendli

Mint Chutney

This mint chutney can be prepared in a matter of minutes by using fresh mint and coriander leaves. This chutney is easy and quick to make. Serve it with Indian appetizers like tikkas and kebabs or use it to prepare your favorite roadside snacks.

Ingredients
2 Cups Mint leaves
1 Cup chopped coriander
1 Medium  Onion -sliced
1/2 Teaspoon Cumin seeds
3 Green chilies
2 Tablespoon Lemon juice
1/2 Teaspoon Sugar

Salt to taste or Sandhav namak  

Method
Combine all the ingredients and grind to a smooth paste in the grinder using very little water. Refrigerate and use as required.

Labels: Chutneys & Dips, Vegan, Mint