Breakfast - Vada - Cow Peas Vada

Cow Peas Vada

Ingredients Quantity Cow Peas 2 Cups Green Chillis,Finely chopped 5-7 Coriander Leaves,Finely chopped Few Curry Leaves,Finely chopped Few Onions,Finely chopped 1 Big Size Ajwain/Carom Seeds 1 tsp Salt To Taste Oil To Deep Fry

Serving 3 Preparation Time 10 mins Soaking Time 1 Night Cooking Time 15 mins

Method :

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1. Wash and soak cow peas in about 6 cups of water for about 12 hours. Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
2. Add all other ingredients to the dal batterand beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
3. Heat the oil in a frying pan over medium high heat. Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
4. Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.

Tips :

1. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
2. Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape.
3. Check more Vada Recipes.
4. Have look at more recipes with Cowpeas

List - Breakfast - Poori

List - Breakfast - Vada

Plain Dosa Instant Dosa

Common Meal - Non Veg Curries - Egg Mushroom Kurma

Egg Mushroom Kurma

Ingredients Quantity Boiled eggs 4 Button mushrooms, Sliced 15 Onion, chopped 1 Small Pepper/Capsicum 2 Coriander leaves Few Green Chillies, Fine chopped 2 lemon juice 1/2 Tsp Salt To Taste Oil 3 Tbsp Paste Cashews 7-10 Coriander powder 1/2 tsp Almonds 7-10 Red chilli powder 1 Tbsp Cloves 2 Cardamom Powder 1/2 tsp Curry leaves Few

Serving 4 Preparation Time 10 mins Cooking Time 15 mins

Method :

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1. Take a skillet add two teaspoons of oil. Fry the onions and chillies.
2. Add the mushroom,Capsicum a pinch of salt and saute till the mushroom gets little soft. About five minutes.
3. Coat the boiled eggs with turmeric and salt. Take another skillet add tiny bit of oil and add the boiled egg pieces and fry for two minutes till it gets light brown on the sides. Remove and keep aside.
4. Take "Paste" ingredients into a mixer and grind to fine paste with the help of some water. Mix this into mixture and reduce the heat to medium low and cook for ten minutes. Stir in between.
5. By now the gravy must be cooked, add in the eggs. At this point if you think the gravy is getting too thick add some water, lemon juice to taste and mix. Mix, let it cook for another two minutes and turn off the heat.

Tips :

1. Serve with roti or rice.
2. You can cook the eggs and mushroom before cooking the gravy.That way you are prepeared when the gravy is ready.
3. Adding the tomato paste in the gravy gives the tangy taste.

Common Meal - Veg Curries - Snak Gourd Kofta Curry

Snakgourd Kofta Curry

Ingredients Quantity Snake Guard, Grated 1 Cup Ginger Garlic Paste 1 Tsp Gram Flour 2 Tsp Onions, chopped 1 Medium size Masala Cashew Powder 2 Tbsp Ground nut powder 4 Tbsp Coconut Powder 2 Tbsp Chilli Powder 2 Tbsp Garam Masala 1 tsp Sugar 1/2 tsp Salt To Taste Tampering Oil 1 Tbsp Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Curry Leaves 5

Method :

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1. Add 1 teaspoon and turmeric to it mix well and keep it aside for 10 minutes. Squeeze out the water from this.
2. Add 1 Tbsp of chilli powder, Salt, Gignger Garlic Paste, besan Flour to this mixture. Mix well and make it into small balls.
3. Heat oil and deep fry these balls in medium or low fire. Consume it hot.
4. To oil pan add mustered seeds. Once mustered seeds crackle add chana dal. After chandal lightly colored add urad dal. Add onions, curry leaves and stir them . Cook them for 2 mins and add salt.
5. Meanwhile in a seperate bowl add all "Masala" ingredients. Add some water and make a thick paste out of it.
6. Once the onions are cooked, add the masala paste and cook for 3 mins.
7. Add fried koftas to this and cook for 5 more mins.

Tips :

1. Do not leave this mixture for too long without frying. It might become soggy. If planning to deep fry later leave it open, inside the refrigerator and take it out before frying.
2. Add lime juice in the finishing stage.

Sweets - Other Sweets - Double Ka Meeta

Double Ka Meeta

Ingredients Quantity Bread 3 Sugar 1/4 Cup Cashew Few Almonds Few Sweet Kova 1/2 Cup Cardamom Powder/Elachi Pinch

Method :

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4

1. Fry the bread slices in the ghee till they turn into golden color.
2. In a pan add 1/4 cup of water and sugar. Stir it till the sugar dissolves into it. Let the syrup becomes to light consistency. Switch off the flame and add cardomom powder.
3. In a separate pan spread the bread slices into a layer. Pour half of the syrup little by little on the top of slices. Put kova and sliced nuts on the top of each slice.
4. Take remaining slices and cover them on the top of the earlier slices. Now pour remaining syrup on the new slices. Close the lid and let it absorb the syrup by the slices.

Tips :

1. You can even crush the bread slices into crumbs and add to the syrup.

Common Meal - Veg Curries - BabyCorn Kaju Curry

Veg_BabyCorn_C_Kaju_Curry

Ingredients Quantity Baby Corn,Sliced 1 Cup Oil 3 Tbsp Almonds 10 Cashews 10 Pista 10 Ginger Garlic Paste 1 Tbsp Green Chillies,Sliced 3 Onions,Finely chopped 1/4 Cup Masala Tomato Puree 1/2 Cup Coriander Powder 1/4 tsp Chilli Powder 1/2 Tbsp Coriander Powder 1/4 tsp Turmeric Powder 1/4 tsp Garam Masala Powder 1/4 tsp Salt To Taste

Method :

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1. In a pan add 1 Tbsp of oil and fry the baby corns for 3 mins.
2. Mean while grind the nuts to a fine paste by adding water.
3. Remove the corns and transfer them to separate plate. In the same pan add remaining oil to heat. Add Onions, chillies and ginger garlic paste. Cook them for 2 mins.
4. Add dry nut paste and all other "Masala" ingredients. Close the lid and cook this for 10 mins in medium heat.
5. When the oil oozes out of the mixture add baby corn and cook for 5 more mins.

Tips :

Tomato Chutney - Andhra Style

Veg_Chuteny_Tomato_Andhra

Ingredients Quantity Tomatoes 1/2 Kg Garlic Cloves, Sliced 10 Vegetable Masala Powder 1/2 tsp Ginger Garlic Paste 1 tsp Coriander Paste 1 tsp Salt To Taste Oil 2 Tbsp Red Chillies Powder 1 tsp Tampering Oil 1 Tbsp Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Curry Leaves 5

Method :

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1. Cut each tomato into 4 pieces. Add tomatoes and garlic cloves into cooker and keep in medium flame for 3 whistles.
2. In a pan add oil to heat. Add cumin seeds, muster seeds and urad dal. Once they are splutter add ginger garlic paste and curry leaves.
3. Once the steam is down add the tomatoes to the oil pan. Add chilli powder,Vegetable masala, coriander paste and salt and cook them in medium flame atleast for 15 mins. Keep stirring in mean while.
4. Keep stirring once the mixture becomes thick. Cook for 5 more mins.

Tips :

1. It can be served with rice roti's.