Instant Urad Dal Flour & Rava Medhu Vadas

In: Breakfast, Deep Fried, Instant Mixes

These are instant and crispy, but not so spongy like the freshly ground dal, but taste delicious . Have these with this Sambar and you will enjoy this.

The key to make these light is to beat for at least 15 minutes with a electric hand beater till bubbles are seen and the batter is fluffy.

Makes 12 - 14 depending on the size
Ingredients
1 Cup Urad Dal Flour
4 Tablespoons Heaped Rice Flour
½ Cup Heaped Fine Rava /Semolina
½ Teaspoon Cumin seeds
1 Green Chilly -finely chopped
6 Curry Leaves - finely chopped
1 Tablespoon Finely Chopped Coriander leaves
1/2 Teaspoon Salt
1½ Cups Water
Oil for deep frying

Method

Whisk the urad dal flour with water( adding a little water at a time) till light and fluffy dough for at least 15 minutes with a electric hand beater. When light, fluffy add rice flour, whisk till thick and bubbly batter is formed.

Now add the rava/semolina and beat again for 2 - 3 minutes. Let it rest for 10 minutes. Then add chopped green chillies, cumin seeds, coriander and curry leaves.

Mix well and again keep it aside.

Let this rest till oil is getting hot in a kadai.

When the oil is hot make small vadas and fry on medium flame till crisp and golden.

Enjoy!!

We had it with Moong Dal Sambar for our Sunday lunch, a change from the routine food. Enjoyed it thoroughly!!

Labels : South Indian, Instant Mixes, Snacks, Breakfast, Main course, Deep Fried, Vegan

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Ghugni/White Peas Curry- Pressure Cooker

In: Chaat, Dried, Gluten free

Ghugni/ Dried White Vatana/ White Peas Curry is an evening snack/ street food, which is popular in Eastern India, North India wherein dried white peas are cooked with gravy in the traditional Indian style. We had this for our lunch with Dhuska which is a classic combo.

Serves: 3 - 4
Ingredients
1 Cup Dried White Vatana/Peas
3 Baby Potatoes - diced
1 Large Onion - finely chopped
2 Medium Tomatoes - finely chopped
1/4 Teaspoon Turmeric powder
2 Teaspoons Cumin powder
2 Teaspoons Level Red Chilly powder
½ Teaspoon Garam masala
3 Cloves Garlic - minced

½" Piece Ginger - minced
3 Tablespoons Oil
Salt to taste

2 Tablespoons chopped Coriander leaves

2 Green Chillies - slit & de seeded
Lemon Slices for garnish
Method

Wash and soak the dried vatana/peas overnight. Next morning, drain the soaking water and wash it in fresh water. Pour this into a pressure pan add ½ teaspoon Himalayan salt, water above an inch of the vatana. Cover and cook on high flame for one whistle, reduce the flame to low and keep it for 10 -12 minutes. Switch off the flame and let the cooker cool. Open this and check if the vatana is cooked or else keep it for a minute or two more. I cooked it for exactly 12 minutes and they were perfectly done. Remove this into a bowl.

Heat the oil in the same pressure pan. Add the minced ginger-garlic , fry till it starts to turn brown

add the onions and cook till they turn translucent. Add the diced tomatoes

cook till they are mushy and oil separates.

Now, add the turmeric powder, cumin powder, red chilly powder, garam masala, mix well.

Add the potatoes and fry till the masala coats the potatoes.

Now add the cooked peas along with the stock, mix lightly. Add little of the coriander leaves and about a quarter to half cup of water (or according to the consistency required). Bring this to a rolling boil, cover with the lid and take one whistle on high flame, reduce the flame and let it cook for 2 -3 minutes. Switch off the flame and let the cooker steam settle down.

Open the cooker and check the gravy consistency, if it is too watery then let it simmer open till it thicken and oil starts to surface. Now add the slit green chillies and let is simmer for a minute. The consistency of the ghugni is neither too thin nor too thick. Switch off the flame, squeeze half an lemon juice and mix well.

Garnish with sliced tomatoes, coriander leaves and lemon slices.

Enjoy with Dhuska, this is a classic combo.

Ghugni can be enjoyed as a chaat or as a curry with any Indian bread too.

Labels : Chaat, Dried, Gluten free, Main course, North Indian, Peas, Snack, Vatana, Vegan, Street food, Gluten free, Multicooker Monday
Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

Instant Pot Chicken and Rice from Making Miracles
Crockpot Stuffed Peppers from Veggies First Then Dessert
Instant Pot Saffron Risotto from Karen's Kitchen Stories
Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
Crockpot Cheesy Potatoes from A Day in the Life on the Farm

4 comments

Dhuska - Deep Fried Pancake/Puri

In: Bihar, Breakfast, Flatbreads

Dhuska is a traditional cuisine very popular in North India, a specialty of Jharkhand and Bihar. No festival is complete without it.

Dhuska, is a kind of deep fried pancake/puri. This recipe is good for breakfast or as a snack, we had this for our lunch with Ghugni ( Dried White Vatana/ White Peas Curry) with is a classic combo for this.

1 Cup = 200 Ml
Serves 4 - 5
Ingredients
1 Cup Rice - I have used normal cooking rice
½ Cup Chana Dal
¼ Cup Urad Dal.chana
2 Green Chillies
¾ Inch Ginger
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Cumin Seeds
¼ Teaspoon Asafoetida
½ Teaspoon Turmeric Powder
¾ Teaspoon Himalayan Salt or to taste
¾ Cup Water - for grinding/making the batter
Method

Wash and soak each chana dal,

urad dal and

rice separately. Soak them in water for 2 -4 hours ( I soaked them for 2 hours).
After soaking for 2 hours drain all the water from it.
Grind each of them separately in a small grinder jar.

Grind the urad dal first with

add just a tablespoon of water to a fine paste. Remove this into a bowl.

Grind the chana dal along with green chillies and ginger

to a fine paste, ( again by adding a tablespoon of water). Remove this too into the same bowl, along the urad dal paste.

Grind the rice in two batches

to a fine paste.

Pour this into the ground dal bowl ( total quantity of water used to grind and make the batter is ¾ cup).

Now add cumin seeds, asafoetida, turmeric powder, salt, chopped green coriander.

Mix all the ingredients well. Whisk the batter well, add the remaining water to make a slightly thick batter, Keep aside.

Heat oil in a medium deep frying pan . Do not add too much of oil just enough to cover the dhuska on medium high flame. Add the batter using a round spoon into the hot oil.

When it puff up, flip and fry it on both side till golden. brown, ( see notes). Drain them out once they are fried and fry rest of the dhuska's.

Dhuska's are ready!!

Enjoy!!

Serve it with Ghugni ( Dried White Vatana/ White Peas Curry) or any chutney.

Enjoy, very simple & delicious!!
My Notes
Dhuska batter is never fermented.

Since you fry them in little oil these take long time to finish frying all the dhuska's , so what I did, is that,

in a broad frying pan, heat little oil and when they were fried on one side,

transferred it to this pan let them fry on medium heat till they were cooked and

golden brown on both sides, see how puff and beautiful they look.
Labels: Fried, Flatbread, Puris, Vegan, Gluten free, North Indian, Jharkhand, Bihar, Snack, Main course, Breakfast

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Carrot Beet & Red Apple Soup#SoupSwappers

In: Apple, Beetroot, Carrot

This cold soup has the freshness of apple and the earthiness of carrot, beetroot and ginger. A bowl of this before dinner will set your palate for other dishes to follow. This comforting bowl of red soup, is a delicious blend.

Serves 2
Ingredients
1 Medium Red Apple - chopped
1 Large Carrot - chopped
1 Large Beetroot - chopped
½ Teaspoon Grated Ginger
Lemon Juice to your taste
A Pinch of Salt

½ Cup Cold Water
A few cubes of Ice

Method

Place all the ingredients except the lemon juice in a blender and blend it well. Strain the juice and add lemon juice to your taste. Have this immediately and enjoy a healthy and delicious cold soup.

So simple and yet delicious. You will love to have this during summer it's so refreshing.

Labels : Carrot, Beetroot, Apple, Ginger, Cold Soup, Soup, Soup Swappers, Healthy, Vegan, Gluten free
Theme for July 2020 Soup Swappers is Summertime Soups - Hot or Cold and our host is Camilla. Thank you Camilla for hosting this event.

Carrot, Beet Red Apple Soup by Sneha's Recipe
Chilled Peach Soup with Labneh by Palatable Pastime
Cucumber Gazpacho by Veggies First Then Dessert
Fresh Summer Corn Chowder by Culinary Adventures with Camilla
Instant Pot Summer Soup by Making Miracles
Summer Fresh Corn Chowder by Pandemonium Noshery
Summer Vegetable Soup with Sausage and Lentils by Karen's Kitchen Stories
Zucchini and Summer Squash Soup by A Day in the Life on the Farm

5 comments

Green Chilly Basil Pesto Grilled Prawns#FishFriday

In: Appetizer, BBQ, Camping

Light fresh and summery Green Chilly Basil Pesto marinated grilled prawns. Serve these for dinner or make them as quick appetizer for BBQ party or make it for dinner perfect for any summer evening while camping, so easy and delicious!

I have already posted a recipe of Green Chilly Pesto Fried Fish but this pesto recipe is different, actually both are delicious except that this one has cheese and roasted garlic that takes it to another level.

Ingredients
1 Cup Red,Green,Yellow & Orange Bell Peppers- cubed
1 Medium Onion - cut into cubes
Skewers as required
For Green Chilly Basil Pesto
15 Whole Cashewnuts

3 Long Green Chillies - chopped
1 Clove Fresh Garlic - chopped
1 Clove Roasted Garlic - chopped
A Juice of One Small Lemon
1 Tablespoons Heaped Olive Oil or as required
A Handful of Basil Leaves
Salt To Taste

1 Tablespoon Parmesan Cheese or to your taste

For the Prawn Marination
300 Grams Big Cleaned & De viened Prawns
2 Tablespoons Green Chilly Basil Pesto or to your taste
1 Tablespoon Roasted Gram Powder
1 Tablespoon Hung Curd
1 Tablespoon Lemon Juice
Salt To Taste
Oil as required for basting
Method

For Green Chilly Basil Pesto

Add all the ingredients into the blender and blend to fine paste. Taste for salt. Your Green Chilly Basil Pesto is ready. This is super delicious you can use as a dip too.

For the Prawn Marination

Whisk all the ingredients in a large bowl till smooth batter is formed. Add the prawns, onion and bell peppers. Mix well and marinate for at least 15 to 30 minutes. Thread into skewer's and grill on charcoal or in a grill pan for 10 to 12 minutes, brush oil over them as you keep changing sides after ever 4 minutes so that they do not burn.