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This is a traditional spicy dish which originates from the Kolhapur district of Maharashtra .Kolhapur is famous for its spices and dishes.Chilly garlic chutney,Misal pav,Keema pav and Mutton Kolhapuri are some of the famous dishes of Kolhapur.Though red spicy food are not among my favorites I accept that the dishes are extremely delicious and absolutely …
This recipe makes a nice flavored home made nutritious vegan chocolate fudge.Chocolate fudge is a dessert which is similar to chocolate but is softer and has a grainy texture.I used peanuts,sesame seeds and coconut apart from cocoa powder which is the main ingredient.You can add dry fruits if you like a nutty fudge.You can serve …
I went to attend some seminar in Grand Hyatt Mumbai,where I happened to taste this dish which looked gorgeous and seemed easy to make during my busy schedules.So after I came home I gave it a try.I am not sure whether the chef used the same ingredients or not but it is an interesting vegetarian …
It was a relaxing day for me at home today.Yesterday after our college annual function till late night ,our college authorities had declared a holiday today.It was a great opportunity to spend time with my kid surprisingly in the middle of week .So after she came back from school we decided to make chocolate chip …
Providing kids with a filling and nutritious snacks for their school tiffin is a challenge.During the morning among the hustle and bustle you often have to follow your instincts and cook with whatever is ready at hand.This recipe is a fusion of the Maharashtrian Bread pakora and french toast.The French toast contains sugar and vanilla …
This is a traditional dish which belongs to Hyderabad in India (city of pearls) and is very close to my heart.After my marriage I stayed in Hyderabad for two years and the city is famous for its authentic Mughlai dishes .Other than the famous Hyderabadi Biriyani,the city has tasty spicy vegetarian dishes.Mirchi Ka salan is …
My family loves fish meals ,so innovative recipes of fish is a necessity.Combining fish with fruits makes it stand out.The fruit provides its natural color ,aroma and sweetness to the dish.This recipe is also an innovation when there was a cut pineapple in my refrigerator and fish fillets left to be cooked.Fish and vegetables can …
Baingan bharta is a common Indian dish made with eggplants.So I tried chicken bharta the same way I cook grilled eggplants with eggs .I served it during the dinner with Mooli ka parathas.Every body enjoyed it.It is quick and easy to make recipe. Ingredients 1.Boneless chicken 400 gms. 2.Onion 3 to 4 finely chopped …
It is a traditional snacks of South India.It is made from split black gram lentils which is rich in essential fatty acids.This snacks is one of our family favorites though our origin is not South India.The Lentils is ground and the batter is immediately deep fried in oil.For fluffier vadas I add a pinch of baking soda.You can serve this snacks with any sauce or coconut chutney.But I find it the best when immersed in another type of cooked lentils called sambhar.The sambar is made with yellow lentils and is extremely nutritious as it is packed with other veggies.The main challenge is how to make the hole at the center of the vadas.This time I took a shortcut and used icing bag without the nozzle to make ring like vadas.
Ingredients
1.Split black gram lentils 1 cup
2.Green chillies 2 to 3.
3.red chilli 1
4.Garlic 5 to 6
5.Coriander leaves chopped (around two tbsp)
6.Baking soda (1 pinch)
7.Salt
8.Oil(2 cups for deep fry)
Preparation 1.Soak the Split Black gram lentil in sufficient water
2.Soak it for 4 to 5 hours(Just put enough water to just soak,do not add lots of water)
3.Strain the water with a strainer
4.Grind it smooth with all the above ingredients.
5.The batter should be thick but not pouring and runny.
6.add the batter in icing bag ,remove the icing nozzle.
7.Heat oil for frying
8.Make rings with the help of piping bag in the oil and fry in medium heat,till crisp.
Sambhar Dal
This is a lentil curry which can be served with any south indian dish.It is spicy and tasty. Ingredients 1.Toor Dal or Bengal gram lentils( 1cup)
2.Assorted vegetables(cut into small pieces ) 1 cup
3.Mustard seed 1/2 tbsp
4.Curry leaves( 6 to 7)
5.Asafoetida(1/2 tbsp)
6.Kashmiri chilli powder( 1 tbsp)
7.Turmeric( 1 tbsp)
8.Seedless Tamarind soaked in water(1 tbsp)
9.Sambhar powder(readymade)
10.Onions (chopped into big pieces)
11.red chillies 2 to 3 whole
Preparation
1.Boil the vegetables and onions with little salt separately.
2.Boil the lentils with salt and turmeric.
3.Cool the dal and once it is cool mash the cooked lentils with a blender.DO not have to make it very smooth.
4.In a wok add 2 tbsp of oil and add mustard seeds,
5.Once the seeds starts spluttering add curry leaves ,asafoetida and red chillies whole.
6.stir it for sometimes taking care not to burn the seasoning.
7.Make a paste of sambhar powder and red chilli powder in water and add.
8.Add the boiled vegetables.
9.Add the cooked and mashed lentils now.
10.Add 1/2 cup of water and soaked tamarind.
11.Allow to simmer covered for 10 to 15 minutes.[take care and stir it often]
12.When the lentils changes its color and looks blended with spices take it off from the fire and serve in bowls with medu vada added.
It is a traditional snacks of South India.It is made from split black gram lentils which is rich in essential fatty acids.This snacks is one of our family favorites though our origin is not South India.The Lentils is ground and the batter is immediately deep fried in oil.For fluffier vadas I add a pinch of baking soda.You can serve this snacks with any sauce or coconut chutney.But I find it the best when immersed in another type of cooked lentils called sambhar.The sambar is made with yellow lentils and is extremely nutritious as it is packed with other veggies.The main challenge is how to make the hole at the center of the vadas.This time I took a shortcut and used icing bag without the nozzle to make ring like vadas.
Course
Appetizer, Breakfast
Cuisine
Indian, South Indian
Keyword
appetizer, breakfast, medu vada
Prep Time12hours
Cook Time45minutes
Total Time1day12hours45minutes
Servings4
Authorindrani
Ingredients
Ingredients
1.Split black gram lentils 1 cup
2.Green chillies 2 to 3.
3.red chilli 1
4.Garlic 5 to 6
5.Coriander leaves choppedaround two tbsp
6.Baking soda1 pinch
7.Salt
8.Oil2 cups for deep fry
Instructions
Preparation
1.Soak the Split Black gram lentil in sufficient water
2.Soak it for 4 to 5 hours(Just put enough water to just soak,do not add lots of water)
3.Strain the water with a strainer
4.Grind it smooth with all the above ingredients.
5.The batter should be thick but not pouring and runny.
6.add the batter in icing bag ,remove the icing nozzle.
7.Heat oil for frying
8.Make rings with the help of piping bag in the oil and fry in medium heat,till crisp.
Sambhar Dal
This is a lentil curry which can be served with any south indian dish.It is spicy and tasty.
Ingredients of sambhar
1.Toor Dal or Bengal gram lentils( 1cup)
2.Assorted vegetables(cut into small pieces ) 1 cup
3.Mustard seed 1/2 tbsp
4.Curry leaves( 6 to 7)
5.Asafoetida(1/2 tbsp)
6.Kashmiri chilli powder( 1 tbsp)
7.Turmeric( 1 tbsp)
8.Seedless Tamarind soaked in water(1 tbsp)
9.Sambhar powder(readymade)
10.Onions (chopped into big pieces)
11.red chillies 2 to 3 whole
Preparation of sambhar
1.Boil the vegetables and onions with little salt separately.
2.Boil the lentils with salt and turmeric.
3.Cool the dal and once it is cool mash the cooked lentils with a blender.DO not have to make it very smooth.
4.In a wok add 2 tbsp of oil and add mustard seeds,
5.Once the seeds starts spluttering add curry leaves ,asafoetida and red chillies whole.
6.stir it for sometimes taking care not to burn the seasoning.
7.Make a paste of sambhar powder and red chilli powder in water and add.
8.Add the boiled vegetables.
9.Add the cooked and mashed lentils now.
10.Add 1/2 cup of water and soaked tamarind.
11.Allow to simmer covered for 10 to 15 minutes.[take care and stir it often]
12.When the lentils changes its color and looks blended with spices take it off from the fire and serve in bowls with medu vada added.
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