My friend's mom shared this recipe a few weeks ago. The bitter taste of karela is reduced as we deep fry the vegetable and the crispiness leaves you craving for more. This is definitely one of the easy and simple recipes. This can be a used as a snack or as a side dish for rice varieties.
Ingredients:
1 Bitter gourd oil for deep frying 1 tsp of red chilli powder 1 tbsp of besan/ gram flour/chick pea flour 1/2 tbsp of rice flour salt as required
Preparation:
1.Slice the bitter gourd into 1/2 inch circles. Add besan, rice flour, red chilli powder and salt to the bitter gourd.
2. Add a tsp of oil and mix well. Preheat the oil in the heavy bottomed vessel ,add the pieces to the pan. Deep fry both the sides till it turns golden brown.
3.Transfer to the plate. Serve with tomato ketchup.
I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion and garlic. So I have to find the substitute for onion. I was surprised that cabbage tasted so well. This can be done on the pooja days to avoid onion.
Ingredients:
1 cup of Bengal gram(channa dhal) 1/2 tbsp of rice flour 4 green chilies 1 inch grated ginger 1 small cup of cabbage 1 teaspoon cumin seeds 1 sprig of curry leaves 2 tbsp of chopped coriander salt as required Oil for deep frying
Preparation:
1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add additional water). 2.Fine chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well. 3.Make a small patty and put in the preheated oil. Once the patty turns golden brown, cabbage vadai is ready.
My mom made this kuzhi paniyaram in my last India trip. My son was a bit reluctant at first to try this new dish but my daughter really enjoyed the dish. Eventually, my son tried and he also loved them. He thinks them as fried Idlys. So I started making this as a tiffin / evening snack.
Ingredients:
2 1/2 cups of Idly rice 1/2 cup of raw rice 3/4 cup of urad dhal 1 small cup of grated carrot(optional) 1 small onion (finely chopped) finely chopped coriander 2 green chillies(~spice level) oil as required salt as required
Seasoning:
1/2 tsp of mustard 1/2 tsp of Bengal gram dhal pinch of asafoetida curry leaves
Preparation:
1.Soak the rice and urad dhal separately for 6 hours. Grind them separately. Mix the batter together and add salt to the batter. Ferment for 24 hours. 2.Heat 1 tsp of oil in the pan and add the seasoning. Once the mustard sputters, add onion, green chillies, carrot to the pan. Saute well for 5 minutes in medium flame and add salt. Transfer to the batter. 3.Mix the batter. In the Kuzhi paniyaram skillet, add oil in each hole. Once the skillet is hot, pour 1 small ladle of batter in each hole. Close the lid and steam in medium flame. Once the edges start turning golden brown, turn to the other side.
This stir-fry is a great evening snack. It can be done quickly (less than 15 minutes) and is a healthy snack for kids. Green chilly can be avoided if necessary and thus reducing the spice level.
Serves up to 2 people Preparation time: 10 minutes
Ingredients:
100 grams of paneer 1 capsicum (green bell pepper) 2 tsp of oil 1 green chilly 1 tsp of chaat powder 2 tsp of lemon juice* salt as required
Preparation:
1.Cut paneer and capsicum in to small squares. Heat oil in the pan, stir fry paneer and salt for 5 minutes. Transfer to a plate. 2.Add oil to the pan, add green chilly, salt and capsicum. Saute well in high flame till they turn golden brown. 3.Add paneer and switch off the flame. Add chaat powder and lemon juice and saute well. *optional
I made cabbage vadai for Holi party as an appetizer. My friend does not eat onion or garlic. So I have to find the substitute for onion. I was surprised that the cabbage ended up as a great substitute for onion. This can be a good idea for pooja days when we avoid onions.
Ingredients:
1 cup of Bengal gram(channa dhal) 1/2 tbsp of rice flour 4 green chilies 1 inch grated ginger 1 small cup of cabbage 1 teaspoon cumin seeds 1 sprig of curry leaves 2 tbsp of chopped coriander salt as required Oil for deep frying
Preparation:
1.Soak channa dhal in water for 2 hours. Filter the water and grind little coarsely. (Do not add any additional water). 2.Finely chop the cabbage,green chilies, ginger, curry leaves and coriander leaves and add them to the ground dhal. Add cumin seeds, rice flour and salt to the ground mixture. Mix well. 3.Make a small patty and put in the preheated oil. Once the patty turns golden brown, cabbage vadai is ready. Serve with chutney.
I was making this vadai for pongal. My mom shared a secret ingredient to make the vadai crispier.Try this recipe as evening snack/ appetizer for parties. This goes well with kheer..
Serves up to 4 people Preparation time: 30 minutes
Ingredients:
1 cup of Bengal gram(channa dhal) 1 tbsp of toor dhal 4 green chilies 1 inch grated ginger 1 piece garlic(optional) 1 red onion 1 teaspoon aniseed 10 curry leaves 2 tbsp of chopped coriander salt as required
Oil for frying
Preparation:
1.Soak channa dhal and toor dhal for 2 hours. Toor dhal is the secret ingredient. Grind little coarsely green chili, ginger, garlic, dhal and salt together.(if you grind the masala together, the kids will not get the bite of green chilies). 2. The onion, curry leaves and coriander is finely chopped and add it to the ground mixture. Add 1 tsp of aniseed, for digestion (you can alternate with cumin). 3. Make a small patty and put in the preheated oil. Once the patty turns golden brown, vadai is ready.
Ingredients:
2. Add a tsp of oil and mix well. Preheat the oil in the heavy bottomed vessel ,add the pieces to the pan. Deep fry both the sides till it turns golden brown.
