Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from. Please share your thoughts and suggestions in comment.
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Okra / Lady’s Finger Or Bhindi Korma

Okra/lady’s finger or bhindi korma.
Bored of regular bhindi or okra fry or masala stir fry? Try this restaurant style rich, spicy, aromatic and delicious gravy of okra. Never heard of bhindi korma right? Try it, I am sure you will love the taste.
You can also make it as a party side dish. Everyone will enjoy the finger licking taste of this bhindi korma. Cashew, almond and melon seeds gives the gravy rich taste and texture. And whole spices makes it flavourful.

You may like some more korma recipes on this blog.

1. Soya chunks or soya nugget korma

2. Savoury rasgulla korma

3. Egg korma

And get two more okra recipes here.

1. Sarso bhindi or okra in mustard sauce

2. Okra with one teaspoon oil

Okra can double as a nutritional powerhouse filled with vitamins, minerals, and other nutrients that provide an array of health benefits from treating diabetes to preventing kidney disease.

A single cup of raw okra has a little over 30 calories, about 3 grams of dietary fiber, 2 grams of protein, 7.6 grams carbohydrates, 0.1 grams of fat, 21 milligrams of vitamin C, around 88 micrograms of folate, and 57 milligrams of magnesium. This makes okra a nutrition hero and a very available food when it comes to our health.
Whether you consume okra stewed, boiled, fried, or even in pickled form, you can reap the health benefits of this little green vegetable any time of the year. Here’s how:
1. Alleviates Asthma
2. Lowers Cholesterol
3. Manages Diabetes
4. Boosts Immune System
5. Prevents Kidney Disease
6. Promotes Healthy Pregnancy
Read more about health benefits of okra here.

To make this lip-smacking korma you can fry the okra and make masala previously. For masala fry chopped onion, garlic, ginger, cardamom, cinnamon, cloves, soaked cashews, almond and melon seeds. Let it cool down and grind to make smooth paste.
I have used cashews and almond both 1 tablespoon each. But if you want you can use 2 tablespoon only cashews or almond.

You can use any fried vegetable, eggs, chicken in this gravy instead of okra.

Recipe

Bhindi/okra or lady’s finger – 250 gram

Tomato – 2, chopped

Onion – 2, sliced

Garlic – 3 – 4, chopped

Ginger – 1/2 inch piece, chopped

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cloves – 3

Melon seeds – 2 tablespoon

Cashew nuts – 1 tablespoon

Almond – 1 tablespoon

Salt to taste

Cumin powder – 1 & 1/2 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Green chilli – 2, slit

Coconut milk – 1 cup

Water – 1 cup

Oil – 4 tablespoon + to fry okra

Method

1. Soak almond, cashews and melon seeds in hot water. Peel the almonds when cool and drain the water. You can use 2 tablespoon only almond or cashew nuts.

2. Rinse bhindi or okra well. Drain the water and spread on a plate.

3. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole. Or if using large size make them half.

4. Heat sufficient oil and fry all the bhindi or okra till light brown and keep aside.

5. Heat 2 tablespoon oil in a pan. Add green cardamom, cinnamon, cloves, onion, garlic and ginger.

6. When onions starts to change it’s colour add the tomatoes. Saute till tomatoes becomes mushy. Now add soaked almond, cashews and melon seeds. Mix well and switch off the heat.

7. When it cool down grind to make a smooth paste.

8. Heat 2 tablespoon oil again. Add the ground paste, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute till oil leaves the sides.

9. Add coconut milk, water and 2 slit green chilli. Mix well. When it starts to boil reduce the heat.

10. Cook on simmer for 10 minutes. Stir in between.

11. Add fried bhindi or okra. Mix and cook on simmer for 10 minutes more.

12. Your delicious okra or bhindi korma is ready. You can add 1 – 2 tablespoon fresh cream at the end if you like.

13. Serve with steamed rice, pulao, jeera rice, fried rice, roti, paratha, puri or any bread.

Notes
1. You can air fry the okra instead of deep frying.
2. Add slit green chilli more or less according to your taste.
3. You can use any fried vegetable, eggs or chicken in this gravy instead of okra or bhindi.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Jam Cake / Whole Wheat Flour Cake

Egg less whole wheat flour jam cake. Soft, delicious and easy to make cake.
No need to add sugar. Mixed fruit jam gives a lovely colour and perfectly sweet taste. I didn’t used refined flour or maida. Cake is made of only whole wheat flour or atta. But you can use any flour of your choice. Even you can use any flavoured jam instead of mixed fruit jam.

Sharing this recipe from my archive. Made this cake first time 4 years ago. Got the recipe in food group Chef At Large from Nisha Ambar. Nisha is an excellent baker. Loved her all the bakes but this cake attract me a lot. Tried and loved the taste. Now sharing this simple yet delicious recipe here. Thanks Nisha for this wonderful recipe.

This week our 195 #Foodiemonday bloghop theme is Third Letter Magic suggested by Amrita Iyer who blog at The Food Samaritan. Do visit her space for mouthwatering recipes.

In this theme we have to share a recipe with the third letter of our name. I was thinking about the letter J and remember this delicious jam cake. Earlier I have made it with choco chips but this time used walnuts. You can use tutti fruity, choco chips or any dry fruits of your choice. This time I didn’t use any other flour for this cake like my other cakes, followed exact Nisha’s recipe. If you want you can also make it with any gluten free flour or refined flour or maida or mixed flour.

Recipe

Whole wheat flour or atta – 1 cup

Mixed fruit jam – 1/3 cup

Curd – 1/2 cup

Olive oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1 teaspoon

Walnut – 1/4 cup + to sprinkle, chopped

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease a baking pan with oil and dust with flour or line with parchment pepper.

3. Sieve whole wheat flour or atta, baking powder and soda.

4.In a large bowl mix oil, jam and curd. Whisk to blend everything well. Add vanilla essence and whisk again.

5. Add all the dry ingredients and mix well.

6. Fold in the walnuts.

7. Pour the batter in the greased and flour dusted cake pan. Tap the pan on your kitchen counter 3 – 4 times to remove air bubbles.

8. Level the top with a spoon and sprinkle walnuts over it.

9. Bake in the preheated oven at 180° for 30 – 35 minutes or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

10. Let the cake cool down completely. Slice and serve.
Happy baking 😊

Notes
1. Refined flour or maida or any four can be used instead of whole wheat flour or atta.
2. You can use choco chips, tutti fruity or any dry fruits of your choice instead of walnut.
3. Any flavourless vegetable oil can be used instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Fennel Oats Millet Cookies / Gluten Free Cookies

Fennel oats pearl millet cookies.
Gluten free crispy aromatic cookies with all the goodness of pearl millet or bajra, oats and jaggery. Used very little ghee or clarified butter. Perfect treat for your kiddos and you.

We have discussed a lot about millet flour and oats on my earlier posts so no more words about the health benefits of these ingredients. This time have a look at the benefits of jaggery.
Manoj K. Ahuja, Sukhda Hospital, says “It is best consumed during the winter months because winter is the season of fresh jaggery. Since it is rich in many vital vitamins and minerals, jaggery boosts immunity, keeps the body warm, helps treat cold and cough and controls the temperature of the body. This natural sweetener has been a great go-to ingredient in India since time immemorial.”
Here are 15 jaggery benefits
1. Prevents constipation
2. Detoxes the liver
3. Treats flu-like symptoms
4. Blood purifier
5. Boosts immunity
6. Cleanses the body
7. Eases menstrual pain
8. Prevents anaemia
9. Boosts intestinal health
10. Cools the stomach
11. Controls blood pressure
12. Prevents respiratory problems
13. Relieves joint pain
14. Weight loss
15. Good source of energy

Read more about jaggery benefits here.
Source – NDTV Food

These cookies are delicious with crispy crunchy texture. But if you want Mouth melting cookies just increase the amount of ghee or butter. Use 1/2 to 3/4 cup and don’t use milk. Use ghee or butter only to make smooth and soft dough. I have used little sugar but if you want you can make it with only jaggery powder. On my first try I have used 1/2 cup oats and 1/2 cup ghee. Taste is too good but cookies lose it’s shape and becomes flat. See the picture below. So tried again and very happy with the result. Reduced the amount of ghee and used 1 cup oats. Taste and shape both are excellent.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly
and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter F. I have chosen fennel seeds for this month.

Lightly dry roasted fennel seeds and cardamom made these cookies aromatic. Not only healthy and aromatic but the cookies are yummy because of dessicated coconut, fennel, cardamom and jaggery mixed taste.

Recipe

Oats – 1 cup

Fennel seeds or sounf – 1 tablespoon

Pearl millet or Bajra flour – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Desiccated coconut – 1/2 cup

Cardamom powder – 1 teaspoon

Powdered sugar – 1/4 cup + 2 tablespoon

Jaggery powder – 1/2 cup

Ghee/clarified butter or unsalted butter – 1/4 cup

Milk – 3 tablespoon or as require

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray with parchment paper.

4. Lightly dry roast fennel seeds or sounf in a pan. Remove from heat and keep aside.

5. Sieve the pear millet or Bajra flour in a bowl.

6. Grind the fennel seeds and oats altogether. Make fine powder.

7. Add dessicated coconut in the grinder and grind again.

8. Mix ground fennel seeds, oats dessicated coconut, pearl millet or Bajra flour, cardamom powder, baking powder and soda.

9. In a large bowl mix ghee or unsalted butter, powdered sugar and gur or jaggery powder. Mix well.

10. Add all the dry ingredients and 3 tablespoon milk. . Make a smooth dough. Add little more milk if require to make smooth dough.

11. Make small balls. I have made 26 cookies with this dough.
Place the balls on baking 1 inch apart.

12. Press the balls with a fork two times to make zigzag.

13. You can simply flatten the balls with your palm if you want. Or you can roll the ball with rolling pin and cut with your favourite cook cutter. You can make thin cookies if you like. But don’t make too thin.

14. Bake in the preheated oven at 180° on middle rack for 12 – 15 minutes or till the edges becomes brown.

15. Let the cookies cool down completely before serving. Cookies will soft when hot and become crisp after cooling. Store in a airtight container for later use.

Happy baking 😊

Notes

1. Whole wheat refined or any flour can be used instead of pear millet and oats.
2. You can make these cookies with only jaggery. Omit powdered sugar and increase the amount of jaggery powder.
3. If you want Mouth melting cookies skip milk and use only ghee or butter to make the dough.
4. You can add tutti fruity dry fruits or choco chips in the dough if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Semolina Cake / Suji Cake / Rawa Cake

Suji/rawa or semolina cake.
A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel. In Bengal we use khoya/mawa or dried milk, sesame seeds, coconut and dry fruits to make sankranti delicacies. Usually we make a stuffing for our puli pithe with these ingredients. And we use khajur gur or date palm jaggery in this stuffing. I have very little date palm jaggery in my pantry this time so didn’t use jaggery in the cake but drizzled little jaggery syrup on the cake. And it enhanced the flavour and taste. But if you don’t have date palm jaggery then you can skip it.
I have made it with suji or semolina but you can use any flour of your choice.

In dry fruits I have used 2 heaped tablespoon each chopped cashew, raisins, almond, walnut, tutti fruity, candied cherry, you can use any dry fruits of your choice. Make small pieces and use 3/4 – 1 cup mixed dry fruits. I have used my blender to mix sugar with all the other ingredients. So normal granulated sugar is perfectly fine, no need of powdered sugar.

I have made it two times. First one in round cake pan. Used refined flour or maida with semolina. Sprinkle til/sesame seeds and tutti fruity over the cake. Look at the crumb. Cake taste amazing.

And second time used my bundt pan. Used whole wheat flour or atta instead of refined flour. Sprinkled sesame seeds and tutti fruity in the greased and flour dusted bundt pan and poured the batter over it. You can also make upside down cake in a round cake pan this way.

Last week in our bloghop group we were discussing about festival recipes. Priya Iyer who blog at The World Through My Eyes asked why not cake? So here is super yummy cake for festive season. Thanks Priya for the suggestion.

Sending this post to 179 #Foodiemonday bloghop #foodmagbest theme. This week Seema Doraiswamy Sriram who blog at Mildly Indian suggested the theme.

Do visit her blog for the amazing recipes she shared.

I have decided to skip this week because Seema suggested that post a recipe which we will love to see on food magazine cover. My all the pictures are clicked by phone. The pictures are simple and mostly unedited. And which is my best recipe? Let’s decide it my readers. But my fellow bloggers and bloghop members said don’t skip and don’t think about cover, just post your recipe. Thanks friends. So here is a delicious and festive cake recipe for my readers with the pictures without any editing. Pictures are simple but taste of this cake is awesome. I am sure you will love the taste.

Recipe

Suji or semolina – 1 cup

Flour – 1/2 cup + 1 tablespoon

Cardamom powder – 1 teaspoon

Khoya/mawa or dried milk – 1/2 cup

Milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick yogurt – 1/4 cup

Granulated sugar – 1 cup

Caramel essence – 1 teaspoon, optional

Desiccated coconut – 1/2 cup

Cashew nuts – 2 tablespoon, chopped

Raisin – 2 tablespoon

Walnut – 2 tablespoon, chopped

Almond – 2 tablespoon, sliced

Tutti fruity – 2 tablespoon

Candied cherry – 2 tablespoon, chopped

Or

Chopped mixed dry fruits – 3/4 – 1 cup

Sesame seeds and tutti fruity to sprinkle

For jaggery syrup

Khajur gur or date palm jaggery – 1/4 cup, grated

Water – 1 tablespoon

Method

1. Grease a cake pan with oil and dust with flour or line with parchment paper.

2. Preheat the oven at 180° for 10 minutes.

3. Chop the raisins into half and mix with all the chopped dry fruits and 1 tablespoon flour.

4. In a blender blend mawa or dried milk, yoghurt, sugar, suji or semolina, milk, cardamom powder, dessicated coconut and oil. You can use your hand blender to blend. I have used soft homemade mawa. Get the mawa or dried milk recipe here.

5. Blend everything well.

Take out the mixture in a large bowl. Add flour and mix well. Make a lump free batter and keep aside for 30 minutes.

6. Now add baking powder and soda. Mix well.
Fold in the dry fruits.

7. If you are using a round cake pan pour the mixture into the pan. Tap the pan gently to remove air bubbles.

8. Sprinkle some sesame seeds or til. But this step is optional, you can skip it if you like.
Sprinkle tutti fruity over it.

9. Or you can make upside down cake. And if you are using bundt pan sprinkle sesame seeds and tutti fruity in greased and flour dusted bundt pan.

10. Pour the batter over it. Tap the pan 3-4 times.

11. Bake in preheated oven at 180° for 35 – 40 minutes or till the toothpick comes out clean.
Let it cool down.

12. In a pan heat date palm jaggery and +1 tablespoon water. Boil till jaggery dissolve completely. Let it cool down.

13. Turn out the cake into a plate.

14. Drizzle with date palm jaggery syrup.
Slice and enjoy the heavenly taste.
Happy baking 😊

Notes

1. Jaggery syrup is optional. Cake also taste great without it.
2. You can use any flour of your choice with suji or semolina. Like whole wheat flour or atta, refined flour or maida or you can also use any gluten free flour.
3. Cake can be made with any flour instead of suji or semolina.
4. Sugar will be mixed with other ingredients in blender so normal granulated sugar can be used.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Hayagriva Or Hayagreeva Maddi Or Chana Dal Halwa

Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.

This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.

 

fb_img_15357406265871045444304.jpg

 

Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.

Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.

We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.

Recipe

Chana dal – 1 cup

Jaggery powder – 3/4 cup

Ghee – 2 – 4 tablespoon

Cardamom powder – 1 teaspoon

Desiccated coconut – 1/4 cup

Almond – 2 tablespoon, sliced

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Water – 2 cup + 4 tablespoon

Method

1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.

2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.

3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.

4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.

5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.

6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.

7. Add mashed dal and desiccated coconut.
Mix well.

8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.

9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.

10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.

11. Garnish with fried dry fruits and serve hot or cold.

Notes

1. You can use more ghee if you like. Ghee enhance the taste and flavour.

2. You can add very little clove and nutmeg powder in it for flavour.

3. Dal must be cooked properly.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Parippu Vada Or Lentil fritters

Parippu vada or dal vada/lentil fritters.
Crispy, crunchy, spicy, flavourful and delicious snack from Kerala cuisine.
Very easy yet super yummy fried snack. Serve it as a snack with evening tea or enjoy as a side dish with dal chawal or lentil curry and steamed rice.
You can make delicious curry with this vada if you want.

This week our 157 #Foodiemonday bloghop theme is #OnamRecipes.
I was about to skip this week’s bloghop due to renovation of my house. I don’t like to miss these weekly bloghop. So sharing one of my favourite snack from Kerala cuisine. Easy and quick to make and delicious. You need only chana dal or split chickpeas/Bengal gram and some aromatic spices. A best accompany with dal chawal or lentil curry and steamed rice. You can use chilli according to your taste. If you want your vada more spicy, you can add 3 – 4 dry red chilli or green chilli or both. I have used both. I like my vada mildly spicy so used 1 green chilli and 1 red chilli.

Recipe

Chana dal or Bengal gram/split chickpea – 1 cup

Ginger – 1 inch piece, grated

Green chilli – 1-2 finely chopped

Dry red chilli – 1 chopped

Curry leaves – 1 spring

Cilantro or coriander leaves – handful

Asafoetida or hing – a pinch

Cumin powder – 1/2 teaspoon, optional

Salt to taste

Oil for deep frying

Method

1. Soak the Bengal gram or chana dal for 2 – 3 hours.

2. Chop cilantro or coriander leaves and curry leaves.

3. Grind soaked dal into a coarse paste. Don’t add water and don’t make it smooth.

4. Take out the ground dal in a bowl.
Add chopped curry leaves, cilantro or coriander leaves, salt, grated ginger, chopped green and red chillies, Asafoetida or hing and cumin powder.

5. Mix well. Make small balls and flatten them with your palm. Make small thin patties for crispy vada.

6. Heat sufficient oil in a pan. Oil should be enough hot.

7. Slide the patties into the hot oil.

8. Fry on low medium heat until the vada becomes dark golden brown.

9. Flip and fry the other side.
Remove from oil.

10. Serve hot with any chutney or sauce. Or serve as a side dish with dal chawal or lentil curry and steamed rice. You can sprinkle little black salt or chaat masala before serving.
Enjoy….
Happy Onam.
Wishing everyone a blessed Onam in advance!

Notes

1. You can add finely chopped onion and minced garlic in the batter if you like.

2. Oil should be sufficient hot.

3. You can add little green peas in the batter.

4. If you like you can make curry with these vada. Make a gravy with onion garlic tomato or only ginger tomato whole spices gravy and dip the vadas in it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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