Dum Aloo

Dum Aloo

Have you all been wondering where I disappear after every few posts? I keep experiencing something similar to a writer’s block after each post, call it a blogger’s block. Lol.  So it takes me some time to get my mind set for the next post. This recipe has been in my drafts for the past one month but only today did the time come to actually post it.

I am a big fan of North Indian food specially the veg. ones. One day I was searching for a veg curry recipe to make for dinner and I found this punjabi Dum Aloo recipe. When I think of punjab, I remember the days we spent there with our relatives. The narrow gallis (streets) in the bazaar all packed with people and vehicles, textile shops with colourful dresses on display, the rickshaws and the frequently passing by vehicles that make announcements on loudspeakers are all unforgettable. It was a totally different experience. After the few times we have been to punjab, I feel very latched onto the place. So when I noticed this recipe was a punjabi one I was instantly all set to try it.

DUM ALOO

Serves: 4 to 5 persons

Ingredients:

  • Potato – 450gms
  • Onion – 2 nos.
  • Tomato – 2 nos.
  • Ginger – 1” piece
  • Garlic – 2 cloves
  • Cashews – 10 nos.
  • Oil – 2tbsp
  • Cardamom – 2 nos.
  • Cinnamon – 1” stick
  • Turmeric powder – ½ tsp
  • Kashmiri red chili powder – 1 tsp leveled
  • Coriander powder – 1 tsp heaped
  • Fennel powder – 1 tsp leveled
  • Garam Masala powder – ½ tsp
  • Salt – to taste
  • Yogurt – 2 tbsp
  • Fresh coriander leaves – for garnishing
  • Oil – for deep frying

Method:

  • Thoroughly wash and dry the potatoes and cut them into 3cm pcs. (Do not peel). Deep fry them on medium heat till and place on a paper towel to absorb excess oil.
  • Grind together the onion, ginger and garlic to a fine paste.
  • Blend the tomatoes to a smooth puree.
  • Soak the cashews in warm milk for about 15mins and grind into a smooth paste.
  • Heat 2 tbsp of oil in a pan and add the cardamom and cinnamon and fry till the oil becomes fragrant. Then add the onion paste and fry till all the moisture dries up and it starts turning golden. Then add the tomato puree and fry till all the water evaporates off.
  • Then add the spice powders and salt and fry for a minute. Then add yogurt and cashew nut paste, mix and cook for a minute more. Add 2 cups of water to this and allow to boil.
  • Then add the fried potatoes to the gravy and cook till the gravy thickens.
  • Garnish with chopped fresh coriander leaves and serve with roti, poori or plain rice.

Dum Aloo1

Source: http://www.vegrecipesofindia.com

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Orange Cake with Orange Curd Filling

Orange cake

Being here in the Middle-east if there’s anything I miss besides my relatives and friends in India, it would definitely be the rain!! I love rain and even seeing the sky turn cloudy and dark gives me boundless happiness. It makes me forget any thought or thing that’s disturbing or nagging at my mind and cheers me up.

When I was doing my studies in college, back in Kerala, Monsoon was the time of the year that I eagerly awaited. Walking in the rain with my friends, all of us fighting to squeeze under one umbrella , bunking classes and enjoying tea and snacks in our college canteen on such rainy days were a few of our activities. We, that’s me and my friends, usually preferred to walk the 1.5 km distance from college to the main road  engaging ourselves in non-stop chatting. During monsoon, on days when its not raining too heavily, on our way back from college, we stop by water filled fields to take few snaps.

The blessing of rain is pretty rare here in this desert land and that has only increased my yearning for it. But last week we got our share of rain which lasted for 3 to 4 days. On one of those rainy days, I decided to bake this lovely Orange Cake  to have while enjoying the rain from my balcony. The cake was delectable and it was gone in no time.

Sooo..what next?? Yess ..the recipe!!! Here it comes:

Orange cake 1

ORANGE CAKE WITH ORANGE CURD

Serves: 4 persons

Ingredients:

For Orange Curd:

  • Melted Butter – 50 gms
  • Eggs – 2 nos.
  • Sugar – 5 tbsp
  • Fresh orange juice – 1/3 cup
  • Orange peel – ¼ tsp

For Orange Cake:

  • Plain flour – 10tbsps
  • Baking powder – 1 tsp
  • Salt – a pinch
  • Egg – 2nos.
  • Sugar – 7 tbsp
  • Sunflower Oil – ¼ cup
  • Orange Juice – 1/4 cup
  • Orange peel – ¼ tsp

Method:

For Orange Curd:

  • Whisk together all the ingredients for the curd except the orange peel in a steel bowl.
  • Heat a saucepan of water and when the water starts simmering place the steel bowl over it and cook, whisking constantly until the mixture becomes thick. (This will take approximately 10 mins). Remove from heat and pour the curd through a fine strainer to remove any lumps.
  • Then mix in the orange peel and allow to cool to room temperature.

For Orange Cake:

  • Sift together the flour, salt and baking powder.
  • In a large clean bowl, beat the eggs using a hand mixer till it becomes nice and foamy and pale in color (for about 3 mins). Then add sugar and beat for a minute and then add oil and again beat for a minute more.
  • Fold half of the dry ingredients into the egg mixture followed by the orange juice  and then the remaining flour mix and fold. Finally add in the orange peel and mix till everything is well incorporated but be careful not to over mix. (If batter seems too thick add one or two tbsp of orange juice just to get the right consistency).
  • Pour the cake batter into a greased 9″x 5″ loaf tin and bake at 180C for 32 to 35 minutes or till a skewer inserted comes out clean.
  • Take out from the oven and allow the cake to cool completely before removing from the tin.

Assembling:

  • Slice the cake horizontally into two layers and spread a thick layer of orange curd on the top side of the bottom layer. Carefully place the second layer of cake over it and pour the remaining orange curd over it and serve.

Orange cake4

Carrot Upma

Upma3

Deciding on what to cook for breakfast is always tough for me. I don’t like spending much time fixing it and I am never too particular of having a big breakfast either. Sometimes just a cup of tea can keep me going till lunch time. But being the food and nutrition in-charge at home I can’t do that to my family. Lol. So I try to think of quick yet satisfying breakfast ideas. Earlier I used to try to get away with toast, cornflakes, oats, pancakes etc. but now I have given that a break and switched to a rather Indian style of breakfast. Carrot Upma has always been one of my preferred dishes for breakfast. So when I made it today morning I thought I would share it here. So if there’s anyone looking out for a quick morning meal idea , this is certainly for you. Check this out:

CARROT UPMA

Serves: 3 persons

Ingredients:

  • Rava/ Semolina – 1 ½ cups
  • Coconut oil – 2 tbsps
  • Mustard seeds – 1 tsp
  • Curry leaves – a few
  • Onion  sliced – 1 medium no.
  • Ginger chopped – 1 tsp
  • Green Chilis – 2 nos.
  • Carrot grated – 3/4 cup
  • Salt – to taste
  • Hot water – 3 cups

Method:

  • Dry roast the rava /semolina in a pan for about 5 mins stirring continuously so that its roasted uniformly. Transfer the roasted rava onto plate.
  • Heat some coconut oil in the same pan and add mustard seeds. When it starts spluttering, add the curry leaves, chopped ginger, slit green chilies and sliced onion. Add salt and sauté till the onions become soft. Then add the grated carrot and sauté for a minute or two.
  • Then add roasted rava into the pan and mix everything together for a minute and pour hot water to this and cook till the water has fully dried up.
  • Serve hot with any accompaniment of your choice. (I love it with banana, dates or sugar.)

Upma1

Chicken Mandi (Arabic style rice with chicken)

Mandi1

Having spent most years of my life in this arab country I have developed an attachment to the their culture, language and food. From the time I was a KG kid till I completed my schooling I have lived in Al Ain, an oasis of Abu Dhabi. It is a small, calm and quiet town where people from busy cities like Dubai come to enjoy some leisure time with their family and friends on holidays. Al Ain is well known for its gardens, hot water spring and the famous Jebel Hafeet, a mountain in the outskirts of Al Ain, and its serene atmosphere. Al Ain has developed a lot now and it’s no more that small and simple town it used to be. Whatsoever Al ain is still very special to me and I’m happy that the place with which all my childhood memories are linked is just an hour or two away from me even now.

Arabic cuisine was very much loved in my family back then and is still one of our favorites. Dad used to bring home grilled chicken (Dajaj Mashouwi) once in a while which we kids used to very lovingly call ‘Narakathile Kozhi’ meaning the ‘Chicken in hell’. Though we were told not to call it that way, that’s the name that still comes to my mouth when I even think of it. The chicken is grilled on a rod in a steel box that has glass doors and a vertical stove on one side.  The fire from the stove really gave it a hell like look and that’s the story behind the name. 😉

After telling you this short Arabian tale of mine today’s recipe, has got to be Arabian as well. Definitely it is and a very famous arabic delicacy too and there will hardly be anyone who hasn’t atleast heard of it. My mom had made this on previous Eid for lunch and we all loved it. So as you all might have guessed, yes, this is my mom’s recipe. By the way, there are a lot of methods for preparing Mandi but this is my favourite and this recipe will undoubtedly give you a yummy Chicken Mandi. Feast on it with your family and friends because arabic food is all about sharing and eating together.

Serves: 3 to 4 persons

CHICKEN MANDI

Ingredients:

  • Chicken – 700 gms (cut into large BBQ pieces)
  • Rice – 2 cups
  • Onion – 2 nos (sliced)
  • Whole Cashews – 10 to 15 nos
  • Ginger paste – 1 tsp
  • Garlic paste -1 tsp
  • Green chilies – 2 to 3 nos
  • Tomato – 3 nos
  • Butter – 4 to 5 tbsp
  • Salt – to taste
  • Pepper powder – 2 tsp
  • Cumin powder – 1 tsp leveled
  • Coriander powder – 1tsp leveled
  • Garam Masala – ¼ tsp
  • Piece of coal – for smoking the rice

Method:

  • Wash and soak the rice in water for about 30 mins and drain.
  • Clean and wash the chicken pieces and place in a pot with about 3 cups of water. Add salt and pepper powder and cook till the chicken is done. Drain and place the chicken on a separate plate and reserve the chicken stock for cooking the rice.
  • Blend together the tomatoes and the green chilies without water.
  • Heat about 2 to 3 tbsp of butter in a deep non stick vessel and fry the chicken till it attains a golden colour.
  • In the same butter fry three-fourth of the sliced onion and cashews till golden brown and remove onto a plate.
  • Add the remaining butter and fry ginger and garlic paste till the raw smell is gone. Then add the sliced onions left and salt and sauté till the onion is nice and soft. Add pepper powder, cumin powder, coriander powder and garam masala powder and sauté for a minute.
  • Measure the chicken stock and tomato puree in cups; if in total it is less than four cups add water to get the required quantity (We need four cups of broth for cooking two cups of rice). Pour the stock, tomato puree and if required water as well to the sautéed  onion and spices. Adjust the salt and wait for the broth to boil. When it starts boiling add the drained rice and cook covered till the rice is done and there’s no more water left. Then place the fried chicken pieces on the rice.
  • Heat a piece of charcoal till red and put it in a small steel bowl and pour some oil over it. It will immediately start producing smoke.
  • Place the bowl with coal over the rice and cover the vessel with a tight fitting lid. After 5 minutes remove the bowl from the vessel and discard the coal.
  • Garnish Mandi with fried onions and cashews and serve hot with Arabic tomato sauce and fresh salad.

For Arabic Tomato Sauce:

Mandi 2

Notes:

  • Though I have used skinned chicken here you may very well use chicken with skin if you prefer as it’s only going to enhance the flavor.
  • To get the authentic taste of Arabic Mandi the final smoking step is extremely crucial.

Irachi Pathiri ( Chicken stuffed fried tortillas)

Irachi pathiri3Have you ever thought of how quickly days turn into weeks and then to months and years. Time has flown by and it’s celebration time again. Ya.. I mean to say this little toddler blog has turned 2 on the 15th of this month.

When I first started this blog I had no idea if I would succeed in my attempt to make it one that benefits others, no matter how small a benefit that may be as I was a beginner myself then. But over these two years of being fully in-charge of my little kitchen aka ‘my lab’ and blogging all through that time I believe my culinary knowledge and skills have progressed pretty much. Moreover my recipes are being liked and tried out by many of my readers and I have been receiving great feedback. What more can I ask for? It means a lot to know that my efforts are being appreciated and valued. Loads of thanks to all my dear friends!

This time too I want to keep the birthday recipe traditional just like last year. And so here I take you to North Kerala, the so called Malabar region where you are once again going to savor the richness and goodness of authentic Malabar food. Irachi Pathiri is the star of the day and today I’m going to show you how to make them from scratch with step by step pictures.

I am a little behind schedule because I should have published this post before Eid but I couldn’t due to some other engagements. Nevertheless, here it is now and this Malabar delight is surely going to make your tea time a special one.

Ingredients:

For the Tortillas/ Pathiris:

  • Plain flour – 1 ½ cup
  • Wheat flour – ½ cup
  • Salt – to taste
  • Oil – 1 to 2 tbsp
  • Lukewarm water – to make dough

For the filling:

  • Chicken – 400gms
  • Salt – to taste
  • oil – 2 tbsp
  • Onion – 3 nos. big (chopped)
  • Ginger – 1 tsp (minced)
  • Garlic – 1 tsp (minced)
  • Green chilis – 2 nos. (finely chopped)
  • Curry leaves – few (chopped)
  • Corriander leaves – few sprigs (chopped)
  • Turmeric powder – 1/2 tsp
  • Red chili powder – 1 tsp

For Coating and Frying:

  • Eggs – 1 to 2 nos.
  • Salt – a pinch
  • Sugar – 1 tsp
  • Oil – for deep frying

Method:

  • Clean and wash the chicken pieces. Boil the chicken with some salt. Once cooked drain the stock and de-bone the chicken and shred it using hands and set aside.

IP

  • Heat oil in a pan and sauté the onion. When it turns pink add in curry leaves and minced ginger, garlic and green chilies and sauté for a minute more and add turmeric powder, salt and red chili powder. When the raw smell of the spices disappears add the shredded chicken. Mix well to ensure that the chicken is uniformly mixed with the onion. Finally add in chopped coriander leaves and remove from heat.

IP2

  • Mix together plain flour, wheat flour, salt and oil. Gradually add lukewarm water and form a soft dough. Take some dough, the size of a large lime, and roll it out to about 4 inches in diameter. Roll out more pathiris or tortillas with the rest of the dough.

IP1

  • Place some filling at the centre  of  a tortilla/pathiri and place another rolled out tortilla over it and gently press the edges together and and flip it a few times between your hands to ensure that the filling is equally distributed.

IP3 IP4

  • Then form a pleat around the edge. [Pleating procedure: Pinch at a point on the edge and gently pull it outwards and fold it back inside and press it in position slightly away from the point you started, that is, the pleat will be at an angle and continue all along the edge.] Repeat this step until all the pathiris have been stuffed and pleated.

IP5 IP6 IP7

  • Heat oil in a pan and deep fry the stuffed pathiris until it turns golden brown.

IP8

  • In a separate bowl beat the eggs with salt and sugar. Dip the fried pathiris in the egg mix and fry on a slightly greased pan. Flip over and fry the other side too.

IP9

  • Place them on a serving dish and serve hot.

Irachi pathiri

Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet2

Hello!! The first thing you all might be wondering is ..where did I disappear for so long. I was very much here but got caught up with a few things and didn’t find time to have a chat or share recipes with you all. From the last week of Ramadan, I have been busy and I have actually settled back to my daily routine only this week.

Though a few dishes that I made during last month are still on the waiting list yet to be posted, I wanted to make up for the long break and give you a sweet treat with these lovely cupcakes. I am posting this recipe despite the fact that I have already posted red velvet cake on my blog earlier and that is because they are just so irresistible with this frosting.

I have promised myself to make them soon again so that I can give some to my friends and relatives. Hope you all will try it out too and give me your feedback.

Makes: 12 cupcakes

Red Velvet 4

Ingredients:

For Red Velvet Cupcake

  • Plain flour – 1 ¼ cup
  • Salt – a pinch
  • Baking powder – ¼ tsp
  • Cocoa powder – 1 tbsp
  • Butter – 60 gm (@ room temp.)
  • Sugar – ¾ cup
  • Egg – 1 large no.
  • Vanilla essence – 1 tsp
  • Liquid Red food coloring – 1 tbsp
  • Buttermilk – 120ml
  • Baking soda – ½ tsp
  • White vinegar – ½ tsp

For Cream Cheese Frosting

  • Cream cheese – 100 gm
  • Thick cream – 80 gm
  • Vanilla essence – ½ tsp
  • Icing Sugar – ¼ cup (can be adjusted as per individual taste)

Red velvet1

Method:

  • Sift together plain flour, salt, baking powder and cocoa powder and set aside.
  • Combine the buttermilk and liquid red food coloring in cup.
  • In a large bowl, beat together softened butter and sugar with a hand mixer. Add an egg and beat again for 2 mins. Add the dry ingredients and the buttermilk alternatively (beginning and ending with the dry ingredients; 3 additions of dry ingredients and 2 additions of wet ingredients) beating after each addition.
  • Place the baking soda in a small bowl and pour vinegar into it. Wait for the bubbling to finish and add it into the cake batter and gently mix it in using a spatula. Spoon the batter into a cupcake tray or silicon cups fitted with cupcake liners.
  • Bake in an oven preheated at 180C for 20 mins or till a skewer or toothpick inserted into the cupcakes comes out clean. Cool to room temperature on a wire rack.
  • For the cream cheese frosting, beat together cream cheese, thick cream and icing sugar until well combined. Transfer into a piping bag and pipe onto the cupcakes. Sprinkle some cake crumbs on top and refrigerate for 5 to10 mins and serve.

Red Velvet 3

Channa Masala

channa 1

Hey! I’m back again..I’m on a blogging spree these days and that’s why you see new posts appearing frequently. Today’s recipe is just a simple curry and I bet every Indian, Pakistani and others in the neighborhood are familiar with this one and it keeps appearing on their dining table atleast once in a while at least it does on mine.

I  have made Channa Masala many times but this time I followed a pakistani recipe and I very much liked it. So there’s no question of not sharing it with you all.

Servings: 4 persons

CHANNA MASALA

Ingredients :

  • Soaked Channa or chickpeas – 2 cups
  • Onion chopped –  2 nos.
  • Garlic grated – 1 tsp
  • Tomato chopped – 2 big
  • Tomato paste or ketchup – 2 tbsp
  • Green chilis – 2 nos.
  • Turmeric powder – 1/4 tsp
  • Red chili powder -1/2 tsp
  • Coriander powder – 1 tsp heaped
  • Cumin powder – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Dry mango powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt – to taste
  • Lime juice – of half lime
  • Coriander leaves chopped – 5 sprigs
  • Oil – 2 tbsps

Method :

  • Wash and soak the channa in water for 4 hrs.
  • In a bowl mix together all the spice powders and cumin seeds with a little water to form a paste and set aside.
  • Heat oil in a pressure cooker add the finely chopped onions and sauté till soft. Then add grated garlic and sauté until the raw smell goes.
  • Then add in chopped tomato, tomato paste or ketchup and spice paste and mix well.
  • When the tomatoes get mashed up add the soaked channa, chopped green chilis, salt and 1 cup water. Pressure cook till the channa is done.
  • Once the pressure valve goes down, open the lid and put it back on heat and allow it to boil till the gravy attains the desired consistency.
  • Remove from fire and add lime juice and chopped coriander leaves and serve hot with any flat bread you like.

Channa masala

Kaai Ada / Unnakkaya (Plantain Parcels)

Kaai Ada2

Kaai Ada…..did I see a smile there..you’ve got to, because anyone who has tasted this snack once can never be not wanting to taste it again. It is one of the top ranking in the wide varieties of malabar snacks and it’s also popular and much loved in other parts of Kerala.

It is more popularly known as Unnakkaaya but in my family we often use the other name and I somehow started getting a notion that Unnakkaya is what the ones with coconut filling are called. (Yaa..by the way there are two types of fillings; egg and other one coconut) Though now I figured that it’s not true. 

My first trial was Kaai Ada with coconut filling because I was not sure if they would come out well, and I didn’t want all the eggs wasted, as it requires bit of a knack. Hey! I’m no way trying to stop you from trying this rather I am just trying to motivate you with my story as I got it right the first and now this second time with egg filling. My MIL is a great expert at Kaai Ada making and she makes them with such a skill that I just sit and watch her. But that ofcourse only comes through years of experience.

I am personally a big fan of plantains and eggs..and not to mention the combination, it’s just something to die for. I hope you too will feel the same after tasting them and here comes the recipe:

Makes: 10 nos

Kaai Ada

KAAI ADA / UNNAKKAYA

Ingredients:

  • Plantain – 700gms (not too ripe)
  • Ghee or oil – for frying

For Filling:

  • Egg – 3 nos.
  • Finely chopped onion – 1 tsp
  • Sugar – 9 tsp
  • Cardamom powder – ½ tsp
  • Chopped cashews – 1 ½ tbsp
  • Raisins – 1 ½ tbsp
  • Ghee – 1 tbsp

Method:

  • Wash and steam the plantains with skin for about 15 to 20 mins till its well cooked. Then place them on a plate and allow to cool. Then remove the skin and mash the plantains till it becomes smooth. (Use your hands for this step). Sprinkle some water in between if it seems to go dry.

Kaai 2

  • For the filling, in a bowl mix together the eggs, sugar and cardamom powder. Heat ghee in a pan and add the onion and fry for a few seconds. Then add in raisins and chopped cashews and when it turns golden and the raisins puff up, pour the egg mixture into it and cook on low flame. Keep mixing till there is no moisture left in it and the eggs get fully cooked and scrambled. Remove from fire and set aside.

Kaai 1

  • Before you start forming the Kai adas, take a piece of plastic sheet or aluminium foil for covering your work surface and apply some water or oil over it to prevent sticking. (I have tried both but water works better for me) Take some mashed plantain, the size of a large lemon and shape it into a ball. Then place it on the aluminium foil or plastic sheet and flatten in to a disc.

Kaai3

  • Place some filling along the diameter and fold one side over to wrap up the filling. Gently separate the foil from it and seal the Kaai ada by working your hands at the joint. Slightly wet your fingers and run them over the joint to ensure that it doesn’t open up while frying. Repeat the process till all the mashed plantain and egg filling is used up.

Kaai4

Kaai5

kaai Ada 1

  • Then heat some oil or ghee in a pan and shallow fry the Kaai Ada and serve hot.

Picture 144

Passion Cooler

Passion

Do you like Passion fruit? If you had asked me that two days ago I wouldn’t have been able to answer you because yesterday was the first time that I tasted it. It’s a very interesting fruit with its hard outer shell and the totally unexpected soft seed filled pulp inside that reminded me of soaked basil seeds. The passion fruits that I got were dark greenish brown in colour and were about the size of a big lime. They also grow in other colours and some grow to the size of oranges.

Passion1

The sweet and sour taste of this fruit, that indicates its rich Vitamin C content, makes it just perfect for a cooling summer drink. A quick blend with a few other ingredients and your Passion Cooler is ready.

Servings: 2 persons

PASSION COOLER

Ingredients :

  • Passion fruit – 4 nos.
  • Sugar – 2 tbsp
  • Lime juice – 1 tsp
  • Cold water – 2 cups
  • Ice cubes – As required

Method:

  • Cut the passion fruits in half and scrape out the pulp into a bowl.
  • Reserve a little of the pulp to add into the juice at the end. Blend the remaining pulp with sugar, lime juice, sugar and water.
  • Strain the juice and pour into tall glasses and mix in the reserved pulp.
  • Add ice cubes for extra chilly effect.

Dahi Vada (Lentil Fritters in Yogurt)

dahivada

Hii all. Ramadan Kareem wishes to all my dear friends and I hope and pray that this month brings you all happiness, blessings and peace.

Iftar or the fast breaking event is something all look forward to and expect mouth watering dishes on the table. I mostly make one savoury dish ( that’s for my hubby) and one sweet dish ( for me) for iftar. It’s actually fun to try out new snacks and I do that whenever I can during this month.

Dahi vada is a healthy and filling snack. It has lentils, yogurt and vegetables and that makes it wholesome too. The yogurt in it makes it apt for iftar as it gives a cooling effect to the stomach. You are, no doubt, going to love it!!

Servings: 4 persons

DAHI VADA

Ingredients:

  • Urad Dal – 3/4 cup
  • Whole black peppercorns – 1 tsp
  • Salt – to taste
  • Yogurt – 500gm
  • Lime juice – 1 tbsp (optional)
  • Sugar – 1 to 2 tsp
  • Chaat masala – 1 tsp
  • Cumin seeds – 1 tsp
  • Whole dried red chilis – 4nos.
  • Coriander seeds – 1 tsp
  • Dried pomegranate seeds – 1 tsp
  • Onion chopped – 1 no.
  • Tomato chopped – 1 no.
  • Coriander leaves chopped – 3 tbsps
  • Oil – for frying

Method:

  • Wash and soak urad dal in water for an hour. Then drain and grind it along with the peppercorns, adding very little water, till it gets fairly smooth. Transfer the mixture into a bowl and add salt and mix well.
  • Heat oil in a kadai or wok and add the vada mixture into the hot oil using hand or spoon (the shape doesn’t matter) and fry till golden brown.
  • Keep a bowl of water ready by your side and add the fried vadas into it after draining the oil. Allow the vadas to remain in water till the next batch gets fried. Then gently squeeze the vadas and transfer to a plate.
  • Heat a pan and roast cumin seeds, coriander seeds and whole dried red chilis for 3mins. Cool it and add dried pomegranate seeds to it and powder it in a grinder.
  • Whisk together yogurt, salt, sugar, lime juice, chaat masala and a little of the roasted masala powder.
  • Add in chopped onion, tomato and fresh coriander leaves. Combine everything well and add in the vadas and mix gently.
  • Transfer into a serving bowl and sprinkle some prepared masala powder over it and serve.