DAHI VADA

Ingredients:

For the Vada:

• Urad Daal 2 cups
• Salt 1 tsp
• Water 1 cup

For the Dahi:

• Dahi (Thick Curd/Yoghurt) 2 cups
• Salt 1 tsp
• Chaat Masala 1 tsp

For Tamarind Sauce/Chutney:

• Tamarind a handful
• Jaggery a handful (Same quantity as tamarind)
• Chilli powder 1 tsp or according to taste
• Cumin powder 1/2 tsp
• Ginger (finely chopped) a small 1/2 inch piece
• Water 1 cup

Method:

The Vada:

Blend the daal with salt and water. The blend should not be too thick nor too thin. The end result must be a coarse paste. Keep aside the blend in the refridgerator for about 2 hours.

Heat oil in a pan and scoop spoonful of the daal blend into the pan and deep fry till golden colour. Remove from heat and drop into cold water. Keep for 2-3 minutes and remove from the cold water and drain. Keep the vadas aside.

The Dahi:

Mix the above said ingredients in a large mixing bowl till no lumps of the dahi are left and the whole dahi mixture is creamy and smooth.

Tamarind Sauce:

Boil the said ingredients over a low flame. Stir once in a while to make sure it doesn't stick to the bottom of the vessel. Keep on heat till it becomes smooth and gravy like.

To serve place the vadas in the dahi mixture. Scoop into serving bowls and top with tamarind sauce and some fresh corainder leaves for garnish.

Kiddulam Dahi Vada is ready to eat! :)

POTATO AND CAPSICUM CURRY

Prawns masala

INGREDIENTS:

1. Onions (medium size) - 3
2. Ginger garlic paste - 1 tsp
3. Dalda / sunflower oil - 4 to 5 tablespoon
4. Chilly powder - 1.5 tsp
5. Turmeric powder - 0.5 tsp
6. shrimps - frozen pack 500g
7. Cumin (jeera) - 2 pinch
8. Tomato paste - 2 tsp
9. Salt - to taste
10. Curry leaves- 2 stems
11. Corriander leaves - 2 stems

DIRECTIONS:

1. Initially put the frozen shrimps in a tumbler filled with water.
2. Take a frying pan and to it add the dalda or sunflower oil.
3. Put the chopped onions to it and saute it till it is transparent.
4. To it add ginger garlic paste and cook for 2 min.
5. Then take this mixture and grind it in a mixer along with jeera.
6. Again put the mixture into the frying pan and add chilly powder which is dissolved in water.
7. Add turmeric powder, salt and tomato paste.
8. Then put the cleaned shrimps and add some water according to the amount gravy needed.
9. Cook for about 5 to 6 minutes in medium flame.
10. The shrimps masala is ready now and garnish with corriander and curry leaves .
    

Mushrrom with tomato gravvy

INGREDIENTS:

1. Mushrooms - 1 cup
2. Onions (medium size) - 1
   
3. garlic paste - 1 tsp
4. Chilly powder - 1 tsp
5. Tomatoes (large) - 3
   
6. Salt - to taste (atleast 1/2 tsp)
   
7. sunflower oil - 3 to 4 tablespoon
8. Coriander leaves - a few leafs
   

DIRECTIONS:

1. Chop the onions very finely into small squares , the smaller you can the tastier it gets.
2. Wash the tomatoes and grind them to paste in a grinder.
3. Now add oil to a heated pan (medium flame) and add the onions in. Add salt to your licking and saute for about 2-3 mins till you can see the onions translucent.
4. Add the garlic paste in and saute till it gets blended with the onions , for about 1-2 mins.
5. Now add the chilly powder, and stir a little till the raw smell goes away. Add a little water if you think the pan is too dry (Lowering the flame could also help)
6. Now add the tomato paste made in Step 2 and stir a little for about 2 mins and wait till the tomatoes get cooked. You can know this when you start to see oil coming out of the mixture.
7. Now add the mushrooms and keep the pan closed till the mushrooms get cooked. You can know if it's cooked by pressing the mushroom with a wooden spoon; if it's soft and splits easily then it's done.
8. Turn off the flame and sprinkle with a few coriander leaves for garnishing.
   

Thats it !

Serve with fresh bread or chappati

Gobi Manchurian

Fresh Salad

INGREDIENTS:

1. Cabbage
   
2. Carrots
3. Sweet corn
   
4. Black Olives
5. Mayonnaise
6. Sugar to taste (optional)
   

DIRECTIONS:

1. Shred all the vegetables mentioned above length wise and then mix them all up in a bowl. Use equal measurements of each vegetable to achieve a good consistency.
2. Add 2-3 tbsp of mayonnaise and stir well along with olives.
3. Sprinkle with some sugar
4. Done :)

Chicken fry

Chappatti

The most common, simple and loved-by-all bread-like item in most parts of India. Want to try it out? Just follow the directions below:

INGREDIENTS:

• Wheat Flour(Atta) 2 cups
• Water(warm) 3/4 to 1 cup(just enough for kneadable dough)
• Salt 2 tsp
• Oil 1 tbsp

DIRECTIONS:

1) Combine all the ingredients above in a large mixing bowl.
2) Knead the dough for 10 min or until it is soft and elastic-like.
3) Gather the dough into a ball and place in a smaller bowl and cover with plastic wrapping or cloth. Leave aside for an hour or longer.
4) Divide the dough into small egg-sized balls.
5) Roll each out on a board, lightly dusting the rolling pin and board with flour and keeping the shape as round as possible.
6) Heat the chapathi tawa, griddle or heavy bottomed frying pan.
7) Place the rolled out chapathi on the tawa and leave for a minute. Note: Do not press down on the chapathi at this stage.
8) Turn the chapathi over and leave it again for a minute.
9) Turn over once more and press on the chapathi lightly with a spatula or flat spoon.You can see it starts to puff and rise up.
10) Remove from heat and wrap up in a cloth or place in a heat-retaining container.

Kiddulam chapathi is now ready to eat! :) Serve hot with chilly soyabean, prawns masala or just have it plain with sugar.

Note: Add a little butter or ghee in the 2nd stage of chapathi heating. Makes it crispy.

Puri & Channa masala

Aloo Paratha

An easy-to-make spicy potato stuffed paratha. Filling, can be had anytime of the day and a hit with almost everyone of the family! :)

INGREDIENTS:
For the stuffing:

• Potatoes(boiled) 2 large or 3-4 medium
• Cooking Oil 2 tbsp
• Cumin Seeds 1/2 tsp
• Turmeric 1/4 tsp
• Green chillies 2-3 or according to taste
  
• Salt to taste
• Garam Masala 1 tsp
  
• Chat Masala (optional) 1 tsp
• Fresh Chopped Coriander a handful

For the base:

• Wheat Flour(Atta) 2 cups
• Water(warm) 3/4 to 1 cup(just enough for kneadable dough)
• Salt 2 tsp
• Oil 1 tbsp

DIRECTIONS:
Making the dough:
The dough is prepared in the same way as that for chapathi, which is explained clearly in the recipe for chapathi. Prepare and keep in advance.

Making the stuffing:
Heat oil in a frying pan and add cumin seeds. After the seeds stop popping, add the rest of the ingredients to it and mix well for about 5 mins. Remove from heat and keep aside.

Making the parathas:
Divide the dough you've prepared earlier into equal portions and roll them out into small puris on a lightly dusted chapathi board. (Don't roll them out into full chapathis in first round itself). Divide the filling into equal portions, and place a portion into the rolled out dough(Make sure the filling is not too much or too little, around a tablespoon of filling would do). Close the dough from all sides pinching it slightly and form a dumpling out of it. Slightly flatten the dumpling and roll it out gently into a paratha.
Pre-heat the tawa/pan while rolling out the parathas, and place the rolled-out paratha on the tawa. Cook it until the face-down side turns light brown, flip it over and cook the other side till light brown again.
Remove from tawa and your kiddulam aloo paratha is ready-to-eat! :D
Serve hot with chutney or pickle or dahi(yoghurt) or just have it plain!

N.B: Same as with chapathi you can slightly add few drops of butter/ghee while heating the chapathis.

Chilly Soyabean

INGREDIENTS:

• Soya bean nuggets/chunks 1 cup
• Garlic paste 2 tsp
• Ginger paste 1 tbsp
• Onions 2
• Capsicum 2
• Green chillies 3-4
• Soya sauce 1 tbsp
• Chilli sauce 1 tbsp
• Cornflour 2 tbsp
• Ajinomoto a pinch
• Salt according to taste
• Cooking Oil

DIRECTIONS:

Making the soyabean fried balls:
1) Pressure cook soyabean nuggets/chunks for about 3 whistles. Turn off and drain the water.
2) When cool, squeeze the water out from the soyabean.
3) In a bowl, mash the soyabeans. Mix with 1tsp of garlic paste, ginger paste, salt and cornflour until dough-like consistency.
4) Roll the above mixture into balls and deep fry them till golden brown.

Making the gravy part:
1) Heat little oil in a pan. Saute onions and capsicum for about 5 min or until they are cooked. Add green chillies and garlic paste and saute for further 1-2 min.
2) Next add in the sauces: soya sauce,chilli sauce, ajinomoto and salt according to taste. Mix well and cook for about 2 min.
3) Add in the soyabean fried balls and coat them well with gravy. Keep on medium heat for 3 min.

Your kiddulam chilly soyabean is ready to eat! :D
Serve hot with chapathi.