Dal Vada / Masala Vada / Paruppu Vadai

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Dal Vada / Masala Vada / Paruppu Vadai

Ingredients:

1 Cup Chana Dal (Bengal Gram)

1 Onion Medium (Finely Chopped)

1 Green Chilli, (Finely Chopped)

½ Inch Ginger (Finely Chopped)

4-5 Curry Leaves, finely chopped

½ tsp Fennel Seeds

¼ tsp Carom Seeds

2-3 tbsp Coriander Leaves (Finely Chopped)

Salt to taste

Oil for Frying

Method:

In a large bowl soak 1 cup Chana dal for 2 hours. Drain off the water and rest for 20 minutes or until the dal drains of water completely. Transfer the soaked & drained Chana dal into mixer. blend to a coarse paste without adding any water. Now transfer the Chana dal paste to a large mixing bowl. Now add finely chopped Onion, Chopped Green Chillies, Chopped Ginger, Chopped Curry Leaves, Chopped Coriander, Fennel seeds, Carom seeds and Salt as per Taste. Mix well and keep aside. Grease your hand with oil and prepare small balls and flatten them with your palm to make vada. Now Deep fry the vadas in hot oil. Fry until the dal vadas turns golden and crisp. Serve hot with Garlic Chutney.

Chicken Ghee Roast ( Kundapur Style)

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CHICKEN GHEE ROAST (KUNDAPUR STYLE)

Ingredients

For Marinate:

½ kg chicken (Curry Cut)

¼ cup Curd

½ tsp Turmeric powder

½ Lemon juice

¼ tsp Jaggery

8-10 Curry Leaves

3 tbsp Ghee

5-6 Red Chillies (Bedgi)

5-6 Black Pepper Corns

2-3 Cloves

¼ tsp Fenugreek Seeds

1 tbsp Coriander Seeds

½ tsp cumin Seeds

4-5 Garlic Pods

1 inch Tamarind Ball

1 tbsp Coriander Leaves (Finely chopped)

Salt to taste

Method:

Wash & clean the Chicken, marinate chicken in curd, salt, turmeric powder and lemon juice. Marinate for ½ hour .Meanwhile dry roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds for 1-2 minutes. When cool grind along with tamarind and garlic to thick and fine paste. Add little water if required. Heat heavy bottom pan on medium heat and add 1 tbsp ghee, when ghee is hot add all the marinated chicken and cook till half done. Transfer the chicken to another vessel. To the same pan add remaining ghee and add the ground masala paste, fry for 5 to 7 minutes till the raw smell disappears and oil leaves the side of the masala. Now add the chicken & jaggery to the masala and cook till it’s well done.(add little water if required) Now add curry leaves and coriander leaves. Take off from heat and serve hot.

Prawns Gassi

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Prawns Gassi  

(Manglorean style Prawns curry)

Ingredients:

250 Gms Prawns (Deveined)

1 tsp Turmeric Powder

1 tsp Lime Juice

1 tsp Salt

For Curry Paste:

1 tbsp Coconut Oil

1 tbsp Coriander Seeds

1 pinch Fenugreek seeds

1 tsp Peppercorns

1 tsp Cumin seeds

4-5 Dried red chillies

½ Cup Grated Coconut

1 medium Onion (Sliced)

3-4 Garlic pods

1 Inch ball of Tamarind

For Curry:

1 tbsp Oil

8-10 Curry leaves

1 tbsp Ginger Juliennes

1-2 Green Chillies (Slit)

1 Onion (Finely chopped)

1 tsp Red Chilly Powder

Salt to taste

Method:

Marinate the prawns for 10 minutes with lime juice, turmeric and salt. In a pan heat 1 tbsp oil and sauté all ingredients (without Tamarind) meant for curry paste for 4-5 minutes on medium heat. Cool the mixture and grind to smooth paste (with Tamarind) using little water. Now in a heavy bottom pan heat 1 tbsp oil and sauté the chopped onion, when onion turn translucent add ginger, curry leaves and green chillies. Add red chilly powder and fry for a minute, add the ground paste and let it simmer. Add water to adjust the consistency and add the marinated prawns and salt. Brig the curry to a boil and serve with steam Rice. 

Raw Mango Rice

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Raw Mango Rice

Ingredients:
3 cups plain steamed rice

1 Raw Mango (grated)
2 dried red chillies
1 tsp mustard seeds
½ tsp Asafoetida

¼ tsp Fenugreek seeds
2 tsp split Black gram [urad dal]
2 tsp Bengal gram [chana dal]
1 Sprig Fresh Curry leaves
½ tsp Turmeric powder
1 tbsp Peanuts (optional)

4 tbsp Fresh Coconut (grated, optional)

2 tbsp Oil
Salt to taste

Method:
Mix the grated raw mango in precooked steam rice and keep it aside. Now heat oil in a pan on medium high flame and add mustard seeds, when it splutters, add asafoetida , curry leaves , turmeric , Bengal gram, split Black gram, red chillies, green chillies ,fenugreek seeds and peanuts and sauté for a minute till lentils cook, add mixture of raw mango and cooked  rice ,salt to taste and mix well. Sauté for 2- 3 minutes. Now add the grated coconut and mix. Garnish with coriander leaves and enjoy the rice with papadum.

मँगो राइस

3 कप पके हुए चावल
1 कच्चा आम (कसा हुआ)
2 सूखी लाल मिर्च
1 छोटा चम्मच राई
½ छोटा चम्मच हींग
¼ छोटा चम्मच मेथी के बीज
2 चम्मच उड़द की दाल
2 चम्मच चने की दाल

1 टहनी ताजा कडी पत्ते
½ छोटा चम्मच हल्दी पाउडर
1 बड़ा चम्मच मूंगफली (ऑप्शनल)
4 बड़े चम्मच ताजा नारियल (कसा हुआ, ऑप्शनल)
2 बड़े चम्मच तेल
स्वाद के अनुसार नमक

विधि:

पूर्व पके हुए चावल में कसा हुआ कच्चा आम मिलाएं और एक तरफ रख दें. एक पैन में तेल मध्यम आंच पर गरम करे और उसमे राई डाले, राई को हल्का सा भूनिये बाद मे उसमे, हींग ,कडी पत्ता, हल्दी, चने की दाल, उड़द की दाल, लाल मिर्च, हरी मिर्च, मेथी के दाने और मूंगफली मिलाकर दाल पकने तक हल्का सा भून लीजिये. अब उसमे पके हुए चावल और कसा हुआ कच्चा आम का मिश्रण मिलायें. स्वाद के अनुसार नमक मिलाकर चावलों को अच्छी तरह मिक्स कीजिये. 2-3 मिनट के लिए पकाने के बाद कसा हुआ नारियल मिलायें. हरा धनिया से सजाये और पापड़ के साथ मँगो राइस का आनंद लें.

Healthy Idli

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