Medu vada recipe

medu vada recipe

 

SERVES: 10-12 medu vadas 

 medu vada - crisp and fried dough nuts made from black grams. 

INGREDIENTS 

2 cups urad dal/skinned split black gram 

1 tsp cumin seeds 

1 tsp black peppercorns, whole or crushed(optional) 

1 or 2 sprig curry leaves, 

chopped 1 onion, 

finely chopped (optional) 

1 or 2 green chili chopped 

1 tbsp chopped ginger 

½ cup chopped coconut pieces (optional) 

few sprigs of coriander leaves, chopped (optional) 

salt to taste 

oil for deep frying 

some water if needed to make the batter 

INSTRUCTIONS 

soak the urad dal for 4 hours or overnight. 

grind the soaked dal to a smooth batter with little water if required. 

if the batter becomes watery, then the instant relief would be to add some semolina or urad dal flour to it. 

otherwise also you could add some semolina to the batter. 

add the spices, herbs, onions and salt. 

heat oil. 

make the vadas as described above. 

gently slid the vadas in to the oil. 

the oil should be not very hot, but mediumly hot. 

you want the vadas to be cooked from inside. 

very hot oil will quickly brown the vadas from outside but they will remain uncooked from inside...  

fry all the medu vadas this way till they become evenly browned and crisp. 

drain medu vadas on kitchen tissue to remove excess oil. 

serve the medu vadas, 

hot or warm with sambar and coconut chutney. 

NOTES when making medu vada for fasting, then don't add onions.

Puneri misal

                             Puneri Misal 

  

Misal Pav is a very famous dish in Maharashtra, specially the Puneri misal and Kolhapuri Misal. 

The Misal is served with sliced bread or a small loaf, in the dish misal-pav. The main part of the misal is the spicy curry, called tarry. The Kolhapuri version of misal does not contain phodniche pohe. So experience spicy puneri misal. 

Ingredients: 

For making Matki 

Usal- 

2 cups Moth sprouts 

¾ cup finely chopped onion 

¼ tspn mustard seeds, 

¼ tspn asafoetida,

1 tspn red chilly powder,

1/4 tspn turmeric powder, 

1 tspn Goda masala (Maharashtrian masala)or Garam masala. 

2 tbspn oil 

Salt for taste 

For making phodniche pohe – 

2 hand full thick pohe 

½ cup finely chopped onion 

1 green chilly, 

¼ tspn mustard seeds, 

¼ tspn asafoetida 

Salt and sugar for taste 

For making batatyachi bhaji- 

1 boiled and peeled potato 

¼ cup finely chopped onion 

¼ tspn turmeric powder 

1 green chilly 

¼ tspn cumin seeds 

1 pinch asafoetida 

Salt for taste 

For making kat- (This curry called as kat or even tarri) 

7-8 cups of water 

2 tspn ginger-garlic paste 

2 tbspn grated and roasted dry coconut 

½ cup finely chopped onion 

2 finely chopped tomato 

2 tspn red chilly powder 

¼ tspn turmeric powder 

1 tspn tamarind pulp 

1 pinch sugar Salt for taste 

2 cups farsan, chiwda 

½ cup finely chopped tomato 

½ cup finely chopped coriander 

¼ cup tamarind chutney (optional) 

¼ cup yogurt (optional) 

6-8 bread slices or white dinner rolls 

Method: 

1. Make small cubes of potato. Washed pohe 2 to 3 times and keep it aside for 5-10 minutes. Rub salt, sugar and turmeric powder to soaked pohe. 

2. Put matki with 8 cups of water in a saucepan and boil it for 10-15 minutes. 

3. Drain all the water and use the same water for making kat, this makes kat tastier. Keep boiled matki aside for usal. 

4. For making Matki usal- Heat oil in a saucepan. Add mustard seeds. Let it crackle. Add onion and sauté for 2-3 minutes. Add matki, turmeric powder, red chilly powder and salt. Close saucepan with a lid. Let it cook for 3-4 minutes. Keep usal aside. 

5. For making Hot and spicy Kat- Heat oil in saucepan. Add ginger garlic paste. Stir for a minute and then stir dry coconut. When you feel a nice aroma, add onions and stir for 3-4 minutes. Add tomato, turmeric powder, red chilly powder, and salt. Stir well till you see oil coming out from mixture.Then add boiled matki water and add little tamarind pulp.Bring it to boil. Add more chilly powder as required. 

6.For making phodniche pohe- Heat oil in wok. Add mustard seeds. Let it crackle. Add green chilly in pieces. Next add soaked pohe. Stir well. Cover kadhai with a lid .let it cook for 2-3 minutes. Keep it aside. 

7.For making batatyachi bhaji( aloo ki subji)- Heat oil in the same wok. Add cumin seeds, green chilly in 2 pieces. Add onion and sauté for 2-3 minutes. Next add turmeric powder, salt and potato cubes. Stir 2-3 minutes. Cover kadhai with a lid. Let it cook for 2 minutes. 

8. Prepare dish for misal. 

First put phodniche pohe at the bottom. 

Above that put batatyachi bhaji. 

Then put usal, chopped onion, chopped tomato ,tamarind chutney, yogurt and kat. 

Garnish with farsan and chivda. Put little chopped coriander leaves on top. And serve hot with bread.

Give kat separately too with misal. 

layers for Misal- 

1. Phodniche pohe at the bottom 

2. Above that batatyachi bhaji(aloo ki subji) 

3. Matki Usal 

4. Chopped onion 

5. Kat (tarry) 

6. Add Farsan in the end 

Tip: Sometimes, after mixing everything kat tastes less spicy. So accordingly improve spicyness. Generally people take kat separatly too with misal.They like to add some more kat to the misal while eating

Chicken and Spinach Bread Pizza

          Chicken and Spinach Bread Pizza

  Ingredients 

Chicken mince 300 grams

Spinach leaves (palak) 1 medium bunch

Sandwich bread triangles 8 

Olive oil 2 tablespoons

Onion 1 large

Garlic cloves 4-5 

Dried mixed herbs 1 teaspoon

Red chilli flakes 2 teaspoons

Tomatoes 3 largeTomato 

ketchup 2 tablespoons

Salt to taste

Butter 4 tablespoons

Topping Mozzarella cheese 2 cups

Red chilli flakes 2 teaspoons

Dried oregano 1 teaspoon

Olive oil 4 teaspoons 

 Method 

 1. Preheat oven to 220 C. 

 2. To make sauce, heat olive oil in a non-stick pan. Add onion and garlic and saute for a few minutes. Add mixed herbs, chilli flakes and chicken mince, mix and sauté on medium heat for two to three minutes. 

 3. Add pureed tomatoes and salt, mix, sauté for a minute, cover and cook on low heat till done. Add spinach and continue to cook for another two minutes. 

 4. Add tomato ketchup and salt and mix well. Simmer for two to three minutes till the sauce attains a thick dropping consistency. Remove from heat and set aside. 

 5. Place bread slices on a baking tray, put the tray in the preheated oven and bake till they turn crisp. 

 6. Apply butter and spread the pizza sauce on the slices. Top with grated mozzarella cheese. Sprinkle chilli flakes and oregano and drizzle olive oil on the top. Place the pizzas on a greased baking tray and bake in the preheated oven till the cheese melts. 

 7. Serve hot.

Spinach pakoras

Spinach pakoras are delicious as a snack. 

Spinach pakoras can be served many different ways and they always taste great. 

Recipe makes about 30 pieces

Ingredients:

 For Batter

 ½ cup gram flour (basen)

 1 tablespoon corn starch (arrow root powder) ½ teaspoon salt adjust to taste 

1/2 teaspoon cumin seeds (jeera) 

1/4 teaspoon black pepper

 1/8 teaspoon asafetida (hing) 

3/4 cup water Also need About 30 fresh spinach leaves 

Oil to fry Method 

 1. Mix all the dry ingredients together:

 besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness. 

 2. Add the water slowly to make a smooth batter (batter should be thin consistency). 

 3. Heat the oil in a frying pan on medium high heat. 

 4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away. 

 5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan. 

 6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.  

7. Turn them occasionally. Fry the pakoras until both sides are golden-brown. 

 8. The crispy, delicious pakoras are now ready to serve. 

 9. They can be stored for several days in air tight container. 

 Tips If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Moong Dal Pakora (Split Green Gram Fritters)

Moong Dal Pakora (Split Green Gram Fritters)

 

These delicious Moong Dal Pakoras (Green Gram Fritters) are a perfect snack item to be relished with tea. 

They also serve as great appetizers.

 There are numerous versions to it.

 The ingredients that goes into it depends on individual preference. 

This is my version, where I added some kalonji, sesame seeds and rice powder to give a bit of a different flavour and crunch to this delectable dish.

1 cup moong dal (split green gram), soaked overnight

2 tbsp. rice powder

1 onion, finely chopped

1 tsp. ginger, grated

1-2 green chilies, chopped

1 tbsp. kasuri methi (dry fenugreek leaves), crushed

salt to taste

pinch of turmeric powder

pinch of asafoetida

1/2 tsp. roasted cumin powder

1 tsp. kalonji (onion seeds)

1 tsp. sesame seeds

oil to deep fry

Grind the soaked moong dal coarsely adding very little water.

 In a bowl, mix along with the rice powder, onion, ginger, green chilies, kasuri methi, kalonji, sesame seeds and all the powdered masalas. 

Make a thick batter by adding required quantity of water.

Beat well and keep aside for 10 minutes.

 Heat oil in a pan and drop spoonfuls of the batter, few at a time and fry till light golden colour on all sides. 

Drain on a paper napkin and serve hot with any chutney or sauce as a tea-time snack.

Til ladoo recipe | sesame seeds ladoo recipe

Til ladoo recipe | sesame seeds ladoo recipe

sesame seeds ladoo - simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.

Recipe type: sweets
Cuisine: maharashtrian
Serves: 2-3

Ingredients (measuring cup used, 1 cup = 250 ml)
⅓ cup sesame seeds, 50 grams
¼ cup peanuts
¼ cup desiccated coconut
½ heaped cup powdered jaggery or grated jaggery, 100 grams
3 tbsp water
¼ tsp cardamom powder
some oil for greasing the palms

Instructions

roasting:
1. heat a kadai or pan and add ⅓ cup sesame seeds in it. the pan should not be too hot, but on a low heat.

2. on a low flame roast the sesame seeds. stir at intervals.

3. the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.

4. remove and keep aside in a plate.

5. then add ¼ cup peanuts.

6. dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.

7. remove the peanuts in a mortar-pestle. allow them to cool.

8. in the same pan, add ¼ cup desiccated coconut.

9. stir continuously and roast the coconut till it become light golden or golden. switch off the burner.

10. remove from the pan and keep aside.

11. when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.

12. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.

13. next add ¼ tsp cardamom powder.

14. mix very well. keep aside.

preparing jaggery syrup and ladoos:

1. in the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery and 3 tbsp water.

2. keep the kadai on the stove top on a low flame.

3. keep on stirring the jaggery so that it dissolves.

4. on a low flame simmer this jaggery+water solution. it will start bubbling first.

5. you have to continue to cook till you come to a soft ball stage in the jaggery solution.

6. to check the soft ball stage, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.

7. at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.

8. mix the dry roasted mixture with the jaggery solution very well.

9. keep the pan down.

10. when the mixture is still hot, begin to form ladoos from it. if too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. if you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the ladoos.

11. you can also use a ½ to 1 tablespoon spoon for scooping the mixture and making the ladoos. then just shape the ladoos once you scoop them out.

12. for the last batch, scrape the sides very well and then make ladoos from it.

13. make all the til ladoos this way. store in an air tight jar at room temperature.

14. serve sesame seeds ladoo during makar sankranti or have them as a sweet snack.