Urid Dal Vada (ullutham vadai)

Serves 10-15 vadas

Ingredients:

Urid dhal – ½ cup

Green or Red chillies – 4-5 (cut into small pieces)

Salt – to taste

Oil – To fry

Asafoetida – 1 pinch

Preparation of Vada batter:

  1. Wash urid dhal in a bowl, drain the water. Add hot water to the washed urid dhal and keep it aside for 30 – 45 mins. Make sure the urid dhal is fully immersed in the water.
  2. After 30 – 45 mins, drain the water and grind the urid dhal in a mixie or grinder nicely.
  3. Add very little water while grinding.
  4. When it becomes like a fine thick paste, take out and add salt, chillies, asafoetida. Mix well.

Preparation of Urid dhal Vada:

  1. Heat Oil (enough for frying) in a frying pan. Add a little batter to the oil and check whether it comes to the top immediately. If it is so, the oil is heated up well for frying.
  2. Lower the flame to medium now. Take a small amount of the batter in hand and press it lightly to flatten and make a small hole in the center. Now add that to the oil.
  3. Fry till the top turns to light brown colour. Now turn the vada to the other side and fry till it changes colour too.
  4. Take out and put it in a bowl covered with tissues. So that the oil in the vada will get settled in tissues.
  5. Follow the same procedure for the whole batter.

Enjoy the vada with coconut or tomoto or pudhina chutney.

Additional Info:

You can also grind the chillies along with the urid dhal. You can also use red dry chillies.

While making vada, wipe your hand with water, so that, while flattening the batter, it will not stick to your hand. If you are not comfortable with hand, you can use the base of a flat bottom bowl.

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Vegetable Paratha

12-15 parathas

Ingredients:

For Vegetable stuff:

Carrot – 2 (shredded or grind)

Beans (cut into thin little pieces) – ½ cup

Potato (aloo) – 2 medium sized (cooked and mashed without skin)

Baby corn (optional) – 4-5 (cut into thin little pieces)

Spinach leaves (chopped) – ¼ cup

Cabbage (shredded) – ¼ cup

Green or red chillies – 2-3 (finely chopped)

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Garam masala powder – 1 tbsp

Salt – to taste

Oil – 1 tbsp

Mint leaves – 4 -5 leaves

Asafoetida – 1 pinch

Coriander – for garnishing

For Dough:

Wheat Flour – 2 cup

All Purpose Flour (maida) – 1 cup

Oil – for kneading

Salt – to taste

Water – for kneading

Preparation of Dough:

  1. Take a bowl, add wheat flour, maida, salt and mix well.
  2. Add water and oil little by little and knead the flour till it becomes soft dough.
  3. Knead for 2 mins more to get a nice texture.
  4. Make medium sized balls and keep it aside.

Preparation of Vegetable stuffing:

  1. Heat Oil in a pan, add fennel, jeera (cumin), mint leaves, chillies, asafoetida and fry lightly.
  2. Add all the cut vegetables (except potato), salt and water enough to cook. Cook them for 10-15 mins till the water evaporates.
  3. Add garam masala powder and mashed potato and cook for 2-3 mins.
  4. Remove from flame and divide into small balls 1 time larger than the dough ball.

Preparation of Vegetable Paratha:

  1. Take a dough ball, dip it in wheat flour lightly.
  2. Roll the ball in a clean surface to make a 1 inch thick circle. Put the vegetable ball in the middle and cover them with the dough. Do the same for all dough balls.
  3. Now take the veg. dough ball, dip it in wheat flour if needed and roll it in clean surface to make a 2 inch circle.
  4. Heat tava well, add the roti and pour little oil around the roti. Cook it for 1 min.
  5. Turn over the roti to other side and cook for another 1 min. Make sure it is cooked well.
  6. Follow the same procedure for all.

Enjoy it with sauce.

Additional Info:

You can also add cauliflower to this. It is very simple and quick to do. With the vegetables at home and wheat flour you can make easy, tasty parathas.   

Rumali Roti

Serves 13-15 rotis

Ingredients:

Whole wheat flour – 1 ½ cup

All Purpose flour (Maida) – 1 ½ cup

Baking soda (Cooking soda) – ½ tbsp

Salt – to taste

Water – For kneading

Refined Oil – For kneading & cooking roti

Wheat flour – 3-4 tbsp for making roti

Preparation of dough:

  1. Take a large bowl, add both flour, salt, baking soda and mix well.
  2. Add little water & oil and start kneading the flour mixture.
  3. Add water & oil little by little and knead till all mix together and become soft dough.
  4. Cover the dough with a thin cotton or muslin cloth and keep it aside for 30-45 mins.

Preparation of Rumali Roti:

  1. Make medium size balls out of dough. Take a ball, dip it in wheat flour and roll it over a clean surface to make a circle. Roll the dough to make a very thin big circle. Make it as thin as possible.
  2. Follow the same procedure for all dough balls.
  3. Heat a flat tava in high flame. Once it is heated, lower the flame to medium and put the roti in tava. Add little oil around the roti and cook for 1 min.
  4. Now turn the roti to the other side and cook for 1 min. Keep it in flame for some more time if it is not cooked well.
  5. Take out the roti and fold it like a kerchief.  Do the same procedure for all.

Tasty rumali roti is ready. Have with paneer dishes or any gravies.

Additional Info:

Rumal means Kerchief in Hindi. This roti is called so becoz, we make this roti very thin like kerchief.

If you do not have a thin cloth to cover the dough, close the bowl with a lid for 1 hour.

Simple Veg Dhal

Serves 2

Ingredients:

Moong dhal – 1 cup

Peas – ¼ cup

Capsicum – 1 (cut into pieces)

Tomato – 1 (cut into pieces)

Potato – 1 (cut into pieces)

Carrot, Beans (optional) – (cut into pieces) ¼ cup

Corn (optional) – 2-3 tbsp

Jeera (cumin seeds) – 1 tbsp

Fennel (sombu) – ½ tbsp

Cloves – 2

Green or red chillies – 6-8 (chopped)

Turmeric powder – 1 tbsp

Ghee – 3 tbsp

Salt – to taste

Water – to cook vegetables

Cashews – 3-4 (optional)

Curd – 2 tbsp

Milk cream – 1 tbsp

Coriander – For garnishing

Preparation of Dhal:

  1. Cook the moong dhal in a pressure cooker (take out in 3 whistles) or in a cooking vessel for 10-15 mins till the dhal gets cooked well.
  2. Heat ghee in a pan, add jeera, fennel, cloves, cashews, chillies, tomato and fry lightly.
  3. Now add capsicum, peas, potato, (carrot, beans, corn – optional) and pour some water to cook the vegetables. Cook it well for 5-10 mins.
  4. Now add the cooked moong dhal, salt, turmeric powder, curd and mix well. Add little water if it gets too thick. Cook it for 2-3 mins till all gets mixed up.
  5. Remove from flame once it becomes as thick as gravy and add milk cream.

Serve with chapathi or parathas…..

Additional Info:

The water in the vegetables and in moong dhal is enough. Add little water if necessary otherwise it will become very loose. If so happens add corn flour paste to it.

You can add any vegetables. It’s easy and healthy.

Cabbage Curry

Serves 2

Ingredients:

Cabbage – 250 gms (cut into very small pieces or chop)

Peas – ½ cup

Moong dhal – 5 tbsp

Grated coconut – ¼ cup

Green or red chillies – 4-5 (cut into pieces)

Oil – 2 tbsp

Mustard seeds – 1 tbsp

Urid dhal – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Asafoetida – pinch

Salt – to taste

Curry leaves – 4-5

Water – to cook

Ghee – ½ tbsp

Coriander – for garnishing

Preparation of Cabbage Curry:

  1. Heat oil in a pan and add mustard seeds.
  2. After it crackles, lower the flame and add urid dhal, jeera, curry leaves, asafoetida, chillies. Fry lightly.
  3. Add the cut or chopped cabbage, peas, moong dhal and add water just enough for cooking the cabbage. Add salt and increase flame to medium. Cook for 10 – 15 mins.
  4. When the water is fully gone and the vegetable is cooked, take out from flame and add grated coconut. Mix well and garnish it with coriander.
  5. Add ghee now and mix. It will smell great….

Additional Info:

You can do this curry without peas and moong dhal, if you are adding coconut. But if you want to avoid coconut, you can add moong dhal or peas or both. But all the three combined together tastes really yummy…….

Do not add more water to cook the cabbage. The fresh colour might change. So add water, till where you can’t see water above the vegetables.