Medu Vada | Uddina Vada | Thootu Vada

A deep fried South Indian recipe made with Urad dal and combinations of spices. This vada is served with coconut chutney and sambhar. 

Ingredients

1 cup Urad Dal, soaked for at least 3 hours

1/2 tsp Pepper corns

1 small piece of Ginger grated

2 Green chili, finely chopped

Salt

Oil for deep frying

Method

• Wash soaked urad dal 2 to 3 times. Grind urad dal finely without adding much water

                              

   

• Add pepper corns, grated ginger and  finely chopped chilies into the batter. Adjust salt as per taste

• Heat oil for deep frying in a heavy bottom vessel
• Apply water to your hands. take a small portion of batter. Flatten it and make a hole in the center and gently leave it in the oil

• Fry evenly on both the sides. Drain excess oil using absorbant paper

• Serve with coconut chutney and sambhar

Tip:

• After grinding the batter, do not leave it to ferment otherwise the vada will absorb excess oil
• I have not used water while making batter. And  I prepared better using blender. If you are using grinder, then use very little water
• You can also add 2 tsp of freshly grated coconut and curry leaves to enhance its flavour

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Coconut Chutney  

Kosambari

A traditional South Indian salad made with legumes and fresh vegetables. Apart from being prepared quite often at homes, this recipe is always on the menu during festivals or any auspicious functions. 

Ingredients

1 cup of Moong Dal, soaked for 3 to 4 hours

1 Cucumber, finely chopped

1 Green Chili, minced

1 tsp Lemon Juice

Small bunch of Cilantro, finely chopped

Salt

Method

• Wash  soaked moong dal 2 to 3 times before preparing salad. 

• In a mixing bowl, mix all the ingredients and adjust salt as per taste
• Serve immediately 

Tip:

• This salad can be seasoned with mustard, red chili and freshly grated coconut
• Do not add salt, if you don't plan to serve immediately. And also, refrigerate so that it keeps them fresh. Because salt with leave excess water from vegetables

Ocean Perch Fritters

If you are in good mood for sea food, then look out for "Ocean Perch". It is very tasty and tender with lot of moisture. Also, its very healthy and economical and saves your time in cooking.

This recipe is deep-fried and requires marination. The initial steps of this recipe can  be prepared in advance and helps to save your time.

Ingredients

5 Ocean Perch fillets, cut into 2X2 inch pieces with the skin

Oil for deep frying

For Marinade-

1 tsp Fenugreek seed powder

2 Cloves of garlic, minced

1 small piece of Ginger, minced

1 tsp Kashmiri Red Chili powder or Spanish Paprika

1 tsp Rice Flour

1 tsp Oil

Salt

Method

• In a mixing bowl, mix fenugreek seed powder, ginger, garlic, kashmiri red chili powder, oil and salt. 

• Add ocean perch fillets to mixing bowl and mix well

• Refrigerate for 1 to 2 hours
• Add rice flour just before deep frying and mix well

• Heat oil for deep- frying in a heavy bottom vessel. Add fish gently to the oil. Fry on both the sides in medium- high heat setting. Use a paper towel to drain excess oil

• Serve hot

Tip-

Instead of refrigerating fish, you can freeze it for later use. Thaw fish just before deep frying. 

Mushroom Masala

"Mushroom Masala" probably one recipe which is made without much effort. One reason being mushrooms cooks very fast.

The recipe and instructions are simple and easy to follow.

Ingredients

200 gms Button mushrooms, diced 

1 Onion, chopped

1 Tomato, diced

1 small piece Cinnamon

2 Cloves

2 Cardamom

1 Bay leaf

2 cloves of Garlic, crushed

1 small piece of Ginger, crushed

1/2 tsp Mustard Seeds

1/2 tsp Cumin seeds

1 tsp Spanish paprika or kasmiri Red Chili powder

1/4 tsp Roasted cumin powder

Salt

2 tsp Grape seed oil or any vegetable oil

Method

• Heat oil in a heavy bottomed vessel. Add bay leaf, cinnamon, cloves, cardamom, mustard seeds, cumin seeds, ginger and garlic. Saute for a minute in low heat setting

• Add onions and fry until it turns light brown. 

• Then add paprika and roasted cumin powder. Fry for a minute. Sprinkle water if required to prevent masala from burning

• Add tomatoes and saute for a minute

• Add Mushroom and fry for 3- 5 minutes. Adjust salt as per taste

• Serve hot with pav, toasted bread, toasted hot dog buns, chapthi or naan

Tip-

• Add water for more gravy 
• You can also add, cashew paste or heavy cream for more gravy and texture
• Spanish paprika is less spicy than red chili powder. Also, its gives deep red color to gravy. Depending on level of spiciness, you can add either one or both  by adjusting their quantities

Poondu Milagu Kuzhambu | Garlic Pepper Curry

A healthy savory vegetarian curry flavored with  garlic, pepper and tamarind. This is one of my favorite recipes of my Mom. I usually make it when I am bored of making sambhar and masala curries. 

"Poondu Milagu Kuzhambu" has many benefits. It helps to relieve nausea, stomach pain or indigestion. It is also given to lactating mothers.

Ingredients

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 pod Garlic, peeled

5 Curry leaves

1 dry Red Chili (optional)

1 Onion, finely chopped

1/2 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Red chili powder

1 tsp Jaggery (optional)

Tamarind, (lemon sized)

1 cup Rice

2 tsp Ghee

Salt

For spice powder

2 tsp Rice

2 tsp Toor Dal

1 tsp Cumin seeds

1 tsp Pepper

1/2 tsp Methi seeds | Fenugreek seeds

5-6 Curry Leaves

Method

• For spice mix-  in a pan dry roast all the ingredients listed in spice mix. After it has cooled, make a fine powder of spice mix

• In a pot, heat a cup of water and add tamarind. Simmer for 10 minutes. After it has cooled, mash it by hand to extract pulp. Add water if required. Strain the pulp using a filter or by hand and discard contents in filter. Retain the pulp

• In a pot, wash rice with water and discard the water. Now, add some more water and wash the rice. Retain the water which will be used as rice stalk

• In a heavy bottom vessel, heat ghee, add mustard seeds, when it starts to crackle , add cumin seeds, curry leaves,  dry red chili and garlic. Fry for a minute. 

• Add onions. Fry until it turns transparent. Add Turmeric powder, chili powder, and coriander powder. 

• Add Tamarind pulp and spice powder. Simmer for 2-3 minutes
• Add rice stalk and jaggery. adjust salt as per taste. Simmer for 10 minutes

• Serve hot with steamed rice, ghee and omlet (optional)

 Tip-

• Tamarind pulp can be prepared in advance. If there is excess tamarind pulp, store in refrigerator in an air tight container
• The discarded contents while extracting tamarind pulp can be used to wash copper or bronze showpieces or utensils. Scrubbing tamarind on a copper dish helps to retain its luster

Ocean Perch Fry

Very simple recipe flavored with coriander leaves, lemon and spiced with green chilies.

Ingredients

 6 Ocean Perch fillets

1 small bunch of Coriander Leaves | Cilantro

3 Cloves of Garlic

1 inch Ginger

4 Green Chilies

1/4 tsp Turmeric

1/2 tsp Rice flour 

1 Lemon 

Salt

2 tsp Grape seed oil

Method

• Using a blender, make a coarse paste of ginger, garlic, coriander leaves, turmeric, salt and lemon

• To this paste, add rice flour and mix well

• Apply this paste over ocean perch fillets and refrigerate  for 45 minutes

• Heat oil in a pan. Gently place ocean fillets in a greased pan. Pan fry fillets evenly on both the sides

• Serve hot with lettuce salad and lemon wedges

Mamidikaya Menthikoora Pappu | Mango Methi Dal

"Mamidikaya Pappu" is a classic recipe in Andhra Cuisine. It is prepared using moong dal or toor dal cooked with raw mango.

My sister introduced me to this recipe and I have a given some variations to the original recipe by adding Fenugreek leaves and ripe mango.  Using ripe and raw mango gives sweet and tangy flavor and its a wonderful combination served with rice. 

Ingredients

1 cup Moong Dal

1/2 cup Toor Dal

1/ 2 Raw Mango, cubed

1/2 Ripe Mango, cubed

1 bunch of Methi Leaves

1 small piece Ginger, grated / minced

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Asafoetida

4 Green chilies, slit lengthwise

5-6 Curry leaves

1 Onion, finely chopped

1/4 tsp Turmeric Powder

2 tsp Ghee

Salt

Method

• Using a pressure cooker, cook moong dal and toor dal with 3 cups of water 

• In a sauce pan, heat ghee, add mustard seeds. When it starts to crackle, add cumin seeds, asafoetida, curry leaves, green chilies, ginger, and onions. Saute until onions turn transparent

• Add turmeric powder, raw  mango, ripe mango and methi leaves. Mix well and cook for 3-5 minutes

• After pressure has cooled, add mango and methi seasoning mix into cooked dal. Adjust salt as per taste.

• Serve hot with rice

Murg Bhanjara Kebab

Crowd pleasing spicy appetizer with conglomeration of different spices and herbs.

Ingredients

Cornish hen / Boneless chicken / Chicken drumsticks

2 tsp Curd

1/2 tsp Lemon juice

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds

1 tsp Coriander Seeds

1/2 tsp Sesame Seeds

1/2 tsp Red Chili powder

4 Cloves of Garlic

1 inch Ginger

3 Green chilies

1 small bunch of Mint

Salt

Method

• Dry roast mustard seeds, cumin seeds and coriander seeds. Grind them into fine powder (spice powder)

• Make a paste of ginger, garlic and green chilies
• In a mixing bowl, add curd, spice powder, lemon juice, red chili powder, ginger-garlic-chili paste and finely chopped mint. Adjust salt as per taste. Mix well

• Smear this paste on chicken and massage well. Sprinkle some sesame seeds on top of chicken. Refrigerate for 1 hour

• Preheat oven for 350F
• Place chicken on a baking tray inside the oven and cook for 1 hour

• Serve hot

Tips

• You can use any portion of chicken. I have used whole Cornish hen, because the meat is tender and it cooks fast. Other wise, chicken breast, chicken drumsticks can be used. But the cooking time varies