Aloo Vada or Aloo Bonda [Fried potato snack]

Aloo Vada or Aloo Bonda [Fried potato snack]
Aloo vada is one of the most popular snacks in almost all the regions in India. Sometimes its called Aloo vada, other times it is Aloo bonda or Aloo bada etc. It is simple, easy to make snack in cold or rainy weather. This recipe is M.P. [madhya pradesh] style Aloo vada. 

Garma garam aloo vada ke saath ek cup chai, mazaa aa jaye……

Ingredients:
For Aloo vada or Aloo bonda (8 vadas)
 

Besan [Gram flour] – 1.5 cups
Ladu besan [ Coarse besan] – ½ cup
Potatoes – 3 medium
Onion – 1 medium (finely chopped)
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Asafoetida powder – 1 pinch
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Green chilies – 2 (finely chopped)
Cilantro - 2 tbsp (finely chopped)
Lime/Lemon juice – 1 tbsp
Sugar – 1 tsp
Baking power – 1 pinch
Salt as per taste
Cooking oil to fry

Method:

• Boil and peel potatoes. Mash them and keep aside.  
• In a frying pan, heat 1 tbsp of cooking oil. Add Cumin and mustard seeds. When it starts splattering, add asafoetida powder.  
• Now add chopped green chilies and chopped onions to it. Saute for 3-4 minutes. Don’t fully cook the onions. Keep them crunchy. Add turmeric powder.  
• Add mashed potatoes to the pan. Also add salt, red chili powder, cilantro, lime juice and sugar. Mix well.  
• If it off the heat and let it cool. Make 8 even balls of it. Keep aside.  
• In another bowl, add regular besan and ladu besan, ¼ tsp salt and ½ tsp red chili powder, a pinch of baking soda, add some water, mix well for about 4-5 minutes with wire whisk and make an even batter of it. Batter should not be runny, it should be thick.  
• Heat cooking oil for frying the vadas.  
• Cover the potato balls in the batter and deep fry them in medium hot oil.  
• Drain it on the kitchen towel when turns golden and crispy.

Serving Suggestions: 

Serve hot with green chutney or ketchup with a cup of tea.

Green chutney recipe:
http://shvetahora.wordpress.com/2009/09/14/mint-cilantro-chutney-green-chutney/

Lentil Soup: Comfort in a bowl

A bowl of warm soup sounds so comforting in wintry weather. Curl up near a fireplace with a bowl of aromatic soup and a good book is heaven. Enjoy the simple and healthy lentil soup recipe from my kitchen.

Ingredients:
For lentil Soup: [for 4 servings]

Lentils (whole masoor) dry - 1cup
Onion -1/2 (finely chopped)
Carrots – ½ cup (finely chopped)
Celery – ½ cup (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Cilantro - 2 tbsp (finely chopped) for garnish
Vegetable stock or water -6 cups
Olive oil - 2 tbsp
Cumin seeds 1 tsp
Red chili powder - 1tsp
Turmeric powder -1/2 tsp
Coriander powder 1 tbsp
Kasoori Methi 1/2 tbsp
Salt as per taste

Method:

• Wash and soak lentils in water for couple of hours.
• In a heavy bottomed pan, heat oil. Add cumin seeds. Let it crackle. Then add chopped onions, carrots and celery. Sauté till it becomes translucent. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder and coriander powder and let it simmer for 5-6 minutes on medium-low heat.
• Add the soaked lentils and vegetable stock/water to it. Simmer the soup on low heat for 35-40 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Lentil soup with freshly chopped cilantro ans serve with halved lemons. Enjoy piping hot soup in winter nights.

Note: This soup can also be prepared in slow cooker.

Also submitted this recipe for My Legume Love Affair-19th helping event roundup, hosted by EC/Susan in,

Simple Indian Food Blog @

http://simpleindianfood.blogspot.com/2010/02/mlla-19th-helping-event-roundup.html

Protein rich Soy Pulao

 

 

 

 

 

 

 

Protein rich Soy Pulao

Pulaos are great addition to any meal. It can be served with Lunch/Dinner or as Lunch /Dinner on its own. Aromatic Soy pulao is healthy and rich in nutrients.

Nutritional Facts: Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.
Source:  http://en.wikipedia.org/wiki/Soybean/

Ingredients:

For Nutrela Soy Pulao [5 servings]

Rice (Basmati) – 2 cups
Nutrela Soy nuggets (chunks) – 1 cup (dry)
Sweet Onion – 1/2 Medium size, Sliced
Cashews [kaju] – ½ cup (halved)
Green peas – ½ cup
Potato – 1 medium
Ginger-garlic paste – 1 tbsp
Green Cardamom [Eliachi] – 5 whole
Cinnamon [dalchini] – 1 stick
Bay leaf [tej patta] – 2-3 whole
Cloves [laung] – 4
Garam Masala – 1tsp
Red chili powder – 1.5 tsp
Milk – 2 cups
Water – 2 cups
Ghee [Clarified butter] -1 tbsp
Cooking oil – 1tbsp
Salt to taste

Method:

• Soak the rice in water for 1 hour.
• Cook the rice with 2 cups of water and 1.5 cups of milk. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking.
• Soak dry soy chunks in warm water with some salt for flavoring, for 10-15 minutes. After the chunks are all puffed up, drain them and rinse with fresh water one more time. In a pan, heat 1 tsp cooking oil and sauté the soy chunks for 3-4 minutes. Drain and keep aside.
• Heat a pan and add oil and ghee. Briefly sauté cashews, raisins, almond slices and walnuts and keep aside. Sauté sliced onions, potatoes and peas for 3-4 minutes and cover them till potatoes and peas are done. Keep aside.
• Now in the same pan with oil and ghee, add cloves, cardamom, cinnamon, bay leaf and ginger-garlic paste. Sauté for 3-4 minutes.
• Add cooked rice carefully and mix well. Add fried soy chunks to rice. Now add fried onions, vegetables and nuts to it. Also add salt, garam masala and red chili powder to it. Mix well.
• Add remaining ½ cup of milk to pulao. Keep the pulao covered on low heat for 7-8 minutes.
• Aromatic and delicious soy pulao is ready to serve.

Garnish:

Enjoy Nutrela soy pulao at any meal time with raita and pickles.

Celebrating Blog’s 1st Anniversary!

Today is very special day for me and my blog. It is blog's first anniversary. I’m really thankful for all the wonderful feedback and support from all our readers. I especially appreciate the the support of my family and friends.

Statistics for the blog so far:

34,323 Hits
63 Recipes
31 Categories

I’ll be posting new recipes in future and will be seeking your love and support as well.

Thanks a lot!

Refreshing Drink: Torpedo Masala

 

 

 

 

 

 

 

 

 

Refreshing Drink: Torpedo Masala

Let’s welcome New-year with a tantalizing and refreshing masala drink. We wish you all very happy, healthy and energetic year ahead.
Enjoy food, Live healthy.

Ingredients:

For Torpedo Masala [3-4 servings approx.]

Coke [regular] –  12 oz [1 can]
Deep’s Green mango juice [Aam pana] – 8 oz [1 cup]
Mango Nectar – 8 oz [1 cup]
Chaat Masala – 1 tsp
Crushed ice
Cocktail shaker

Method:

Mix all the above ingredients in the cocktail shaker and shake well. Serve chilled.
Garnish with lemon slice and fresh mint leaves.
Enjoy.