Medu Vada

Medu Vada or Ulundhu Vada

Ingredients

Urid whole -2 cups
(Soak for 30 -40 minutes)
Water to grind


Onions-1 minced fine
Cilantro leaves a few
Whole Black Pepper 1/2 tsp- crushed(to your taste)
Green Chille-2 minced
Ginger-1"piece minced
Rice Flour -2 tbs
Salt to taste
Canola Oil to Deep fry the Medu Vadas

Instructions

• Soak the whole Urid for 30-40 minutes and grind by adding very little water.I ground mine in the wet grinder along with the green chille and the minced ginger.
• Chop the onion fine and the cilantro leaves,add it to the batter add salt the crushed pepper and mix well.
• Check for salt.
• Finally add the rice flour and combine.Make small balls,flatten it and deep fry in hot oil.
• Enjoy crispy hot medu vada with some sambar and chutney.

Fried Onions Shrimp fry-DRY

Fried Onions Shrimp fry -DRY

Ingredients

Shrimp-Cleaned deveined 1 lb

Deep fried Red onions-1 cup
Curry leaf few sprigs
Cumin powder-1 tsp
Pepper Powder-1 tsp
Crushed Garlic-2-3 pods
Turmeric-1/4 tsp

Salt to taste

Juice of 1/2 lime
Chilli Powder-1/2 tsp or you can use whole red chilli (2 nos)
Oil to fry

Directions

Deep fry onions,keep it aside.I always have some handy thanks to some beautiful people in my life! :)

Clean the shrimp,marinate with turmeric,salt and chilli powder and half salt.

To a non stick pan add about 2-3 tbs oil,add the already fried onions fry for a few minutes,add the curry leaves followed by the spice powders,saute till the masala fries.Add the Shrimp cook for 10 minutes in the spice powder.Finally add the fresh lemon juice ,check for salt add more if desired...stir it for another couple of minutes...you will see it coming together serve with some hot rice or just as an appetizer.

It works both ways...yumm yumm!!  

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes

Oven Roasted Chicken Tandoori Style with Roasted Red Potatoes


Ingredients

For Tandoori Chicken

Organic Chicken Drumsticks -12 Legs
Juice of 1/2 a Lime
Chilli Powder-1 tsp
Pepper Powder-1 tsp
Cumin Powder-1 tsp
Coriander Powder -1/2 tsp
Kashmiri Chilli Powder-1/2 tsp(Optional)
Olive Oil-2 tbs
Salt to taste


Directions 

Skin the chicken using a paper towel makes  it easy,make about 2-3 slits on the legs, marinate over night or for a few hours with  the above marinade.

Mix the dry ingredients together in a bowl and rub it into the chicken, then mix the lemon juice and 2 tbs of Olive oil rub it in as well.Cling wrap the chicken.Set it in the refrigerator.

Remove from the refrigerator arrange the chicken legs on a baking tray .

Bake at 375 degrees F for approximately 25 minutes on each side.

Total baking times may vary depending on the type of oven you use.

If you don't have an oven no worries there,you can roast the chicken on the stove top using a non stick pan,keep the flame medium.Cook with a tight lid half way through cooking, open the lid let the
chicken cook on open flame.

Remove when fully cooked.



Recipe for the roasted red potatoes

Ingredients

For Roasted Potatoes


8-10 Red Potatoes(Any Kind)
Salt to taste
1 pinch Chilli powder
2 tsp black pepper freshly crushed
11/2 tbs olive oil

Toss the red potatoes with the above ingredients let it stand for 10 minutes,arrange them on the baking tray cut side facing down,roast until tender it takes about 30-40 minutes.

Simple potatoes so tasty and roasted to perfection.Enjoy it!!

I arranged it on a bed of sauteed Spinach.

Sundal

Quick Sundal

Chickpea  or Channa Sundal

Ingredients

Chickpea -3 cups
Curry leaves few
Asafotida Powder pinch
Mustard seeds
Oil
Red Chilies de seeded- few
Channa dhall
Urid  dhall
Cumin powder-1/2 tsp
Grated coconut 1/2 cup
Salt to taste


The Chickpea or garbanzo bean should be soaked for 4-5 hours or best overnight.
I cook mine on the stove top covered with enough water,throw in a tea bag for even cooking and for the chickpea to be tender.Add some salt.

Or just use canned Garbanzo bean or chickpea just drain all the liquid and rinse in cold water a few times.

Take a skillet add oil when it is ready add the mustard wait for it to sputter,then add all the lentils,curry leaves,red chili  and asafotida powder.
Saute a few minutes add the drained chickpea and garnish with some cumin powder and fresh grated coconut.

 

Cutlets

Meat Cutlets

Main Ingredients

Mince meat- 2 lb
Potatoes- 4 large

 Ingredients

Onions- 2 minced  fine
Ginger-2" minced
Garlic -10 cloves minced
Green Chili-3 minced


Chili powder-2 tsp
Turmeric-1/2 tsp
Fennel seed powder- 2 tsp
Garam masala - 1 tsp
Pepper powder- 1 tsp
Salt to taste

Cilantro-1 bunch
Mint-1/2 bunch(optional)
Juice of 1 whole Lime

Bread crumbs- 2 cups(approx)
White of eggs or whole egg -3
Oil to fry

Method

Boil the meat in a pressure cooker for 20 minutes,I like to drain the excess water ,fat and cook on stove top till dry and very little moisture is left in the pan.

Cook the potatoes,peel,mash and keep it aside.

I mince the onions,ginger,garlic and chili in a chopper or food processor.

In a small frying pan fry the above minced ingredients till transparent add the masala's and fry till the raw smell disappears.

Now add the minced meat to it,now add the cilantro and mint leaves to it and fry till all the moisture is gone add salt,make sure it is well mixed.Turn the stove off.

When this meat mixture cooled to room temperature add the lime juice and the mashed potatoes mix it together ,make sure the spice and salt levels are okay then make small rounds flatten them, dip in beaten eggs and bread crumbs then shallow fry till crisp and crunchy on the outside.

Paneer and Spinach Cutlets

Paneer and Spinach Cutlets 

Ingredients

Paneer-8 oz
Spinach - 1/2 cup chopped
Potatoes -2 large

Other Ingredients 

Onions -2 medium
Garlic- 3 cloves
Ginger-1"
Mint leaves- few
Cilantro leaves -1/4 bunch
Green Chili-1 minced

Spice Powders

Garam masala- 1 tsp
Turmeric powder-1/4 tsp
Chili powder-1/2 tsp(according to spice level)
Pepper powder-1/2 tsp
Salt to taste

All purpose Flour- 3 tbs
Water

Breadcrumbs-1 cup

Oil to fry


Prep work 

• Mince the onions,garlic,ginger,green chili in a small chopper keep it aside.
• Mince the Spinach ,Mint and Cilantro leaves.
• Boil the potatoes peel,mash set aside.
• Thaw the Paneer at room temperature and mince it fine.I use a Ninja chopper to mince it
• make a smooth batter with the flour and water for dipping.
• Bowl of bread crumbs. 

Method

• In a frying pan add 3 teaspoons of oil saute the onions,ginger and garlic fry till it turns golden brown.
• Add the spice powders wait till the raw smell goes then add the paneer, the minced leaves.
• Saute for a couple of minutes,add salt to taste.
• Cool the paneer mixture at room temperature add the mashed potatoes to it mix well and check for salt.
• Make round patties dip in the flour batter,coat with breadcrumbs and shallow fry in oil.

Tips

Eggs can be used instead of flour.

To make it Gluten free use a combination of rice and corn flour to dip and fry the cutlets.    

   

Salmon Fish Cutlets

Ingredients

Canned Salmon- 2(7 oz)
Potatoes-3
Onions-2 medium minced
Minced Ginger & Garlic -1 tbs each
1 tsp Vinegar
Eggs-2
Bread Crumbs-1 cup

Other Spices
Green chili-2
Fennel powder-1 tsp
Turmeric-1/4 tsp
Pepper-1 tsp
Handful of chopped Coriander and Mint leaves
Salt to taste
Oil to fry (1 ladle)


7 Easy Steps

• Drain Salmon squeeze extra water .
• Boil potatoes ,peel and mash.
• Beat 2 eggs with some salt  and pepper. 
• Have the breadcrumbs in a bowl  for rolling.
• In a wok add oil fry the onions,minced ginger,garlic ,chilies,add the fennel and turmeric and pepper powder, for more spice curry powder can be used too.
• To this add the drained salmon and fry till the fishy smell disappears I like to add a tsp of Vinegar and then the chopped cilantro and mint leaves ,remove from stove add the mashed potatoes, check for salt.
• When cool make round or oval patties dip in the egg and then roll in the breadcrumbs  shallow fry in a frying pan.