Black Chick-Pea Vada / Alasandala Vada

I came to know about these vadas from Indira. I liked them very much. I felt they are much more easier and better than regular medu vadas.

Makes: 30-32 Vadas

Ingredients:

• 2 cups of Black Eyed Peas /Alasandalu
• 2 cups of chopped onions / 1 big onon
• 1 Tblsn of roughly chopped green chilies
• 1 ½ Tblsn of roughly chopped ginger
• Salt to taste
• Oil to deep fry

Pre-requisite:

Clean and soak 2 cups of black eyed peas in plenty water for 4 - 6 hrs.


Process:

1. Drain the water from soaked black-eyed peas and grind it to a coarse paste by adding green chilies, ginger & salt without adding water. (If you are not able to grind just sprinkle little water / 1 tsp – Tblsn of water) (But grinding this is much more easier than normal regular vada.) Mix the ground batter well.

2. Add chopped onions and mix well.


3. Heat oil for deep frying the vadas.

4. (Wash both of your hands and wipe them with a dry cloth.) Take a small amount of ground batter. Flip over lightly in air to make smooth round ball. Put that smooth round ball on your left palm. Pat on it gently to make it flatten. Make a hole at the center of it. And drop gently in the heat oil.


5. Fry it on medium heat so that it will be well cooked. Fry both sides till golden brown. Remove from oil.


6. Serve hot with coconut chutney.

Aloo Tikki & Veg. Burger

This is one of the easiest appetizers. And if you are going to make burgers out of these patties, I call it as easier version of making burgers.

Recipe Source: Show Me The Curry.

Makes: 7 Burger Patties and 7 Aloo Tikkis

Ingredients:

Potatoes --- 7 medium size
Salt --- to taste
Green Chillies --- 6 very small
Onion --- 1/2 of the big one
Cumin Seeds --- 1 tsp
Amchur (Dry Mango Powder) --- 1/2 tsp
Dried Fenugreek Leaves --- 2 tblsn
Chaat Masala --- 1 tsp
Coriander Leaves --- 10-15 springs
Bread Crumbs --- for coating
Oil --- for shallow fry

Process:

Boil, Peel and Grate Potatoes.
Add enough salt, 1 tsp of chaat masala, dried fenugreek seeds by pressing them with your palms.
Dry roast a tsp of cumin powder and make a fine powder with the help of mortar and pestle.
Chop 10-15 coriander leaves and add them too the potatoes.
Chop 6 little green chilies finely and them to the potatoes.
Chop 1/2 of the big onion into fine pieces and add them to the potatoes.
Mix all the above ingredients.

Grease your palms.
Make small balls and press them gently with your palms to make tikkies.

If you going to make burger patties make the balls big and press them gently with your palms.
Coat bread crumbs both the sides of the patties.

Shallow fry in oil.

The upper part of the tikkies are crunchy and the inside it will be soft.

Have it with tomato ketchup and enjoy.

If you going to make burger, put lettuce leaf on the bottom part of the burger bun. Place the fried patty on the top of the lettuce.

Add Ranch sauce and tomato ketchup as dressing.
Place tomato and cucumber slices.

And finally place the upper part of the burger bun.

NNNjoy the taste of it.

For more clarity watch this video:

Bread Pakoda

When we went to Archana's house, she served us with these tasty bread pakodas. We both liked so much. So thought of trying.

Recipe Source: My friend Archana.

Makes: 4-6 Pakodas

Ingredients:

For Potato Curry:

Potato --- 2 small
Turmeric Powder --- a pinch
Salt --- to taste
Oil --- 2 tblsn
Mustard Seeds --- 1/2 tsp
Cumin Seeds --- 1/2 tsp
Green Chillies --- 2 finely chopped
Onion --- 1/4 th of the small onion
Chilly powder --- 1/4 tsp
Coriander Leaves --- 4 strands

For Pakoda Batter:

Besan / Chickpea Flour --- 1 cup
Rice Flour --- 1 Tblsn
Red Chilly Powder --- 1 tsp
Salt --- 3/4 tsp
Ajwain --- 1 tsp
Baking Powder --- a big pinch
Water --- 3/4 cup

Other Ingredients for Bread Pakoda:

Bread Slices --- 4-6
Oil --- for deep fry

Process:

• Make Potato Curry:

Peel the skin of the potatoes. Chop into cubes. Add the chopped potatoes in salted water. Add a pinch of turmeric powder and pressure cook them for 3 whistles. Wait till the pressure goes away. Drain the water with the help of a colander. Chop green chillies very finely and chop onions and coriander leaves too. Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter. Add chopped green chillies and onions too. Fry till onions turn translucent. Add boiled potatoes. Adjust the salt. Add chilly powder. Fry for a while. Add chopped coriander leaves. Turn off the flame. Transfer the curry to a bowl.

• Make Pakoda Batter:

 Mix all the above metioned pakoda batter ingredients with the help of a whisk/spatula/palms.

• Fill the curry in the Bread:

Take a bread slice. Keep a little potato curry one side. Wet the edges of the slice with water. The edges should absorb the water. Then close the edges of the bread like a pack. Keep them aside.

Note:

Don't make with whole bread slice like below. It is bit tough. Cut each slice into 2 parts and fill the curry and close. Then it will come is square shape which it bit easy to fry the pakodas.

• Deep Fry:

Heat oil for deep fry. When the oil is at right hot. Take a Tblsn of oil and add to the pakada batter and mix well. Now dip the bread packs in the pakoda batter and gently drop them in the oil. (Note: The batter should cover the whole bread pack, which you have to do very carefully. If the batter doesnot cover the bread pack, the bread absorbs so much of oil.) Fry till golden brown. Transfer the fried bread pakodas onto a tissue paper or paper towel. Bread Pakodas are ready to be served.

Related Posts:

Veg. Cutlets

Aloo Bonda

Mint Kebab

Medu Vada/Vadao/Gaare

Onion Pakora

Palak Cutlet

Gobi Manchurian

Channa Dal Vada

Channa Dal Vada / Senagapappu Vadalu

Recipe Source: My Mom.

Makes:

Around 40 Vadas of cutlet size. But Mom makes big ones. If you make like my Mom you can make around 20 I guess.

Ingredients:

Channa Dal --- 1 Cup (250 ml)

Green Chilies --- 12 small ones
Ginger --- 3 inches piece
Onion --- 1/2 of the big one
Coriander Leaves --- 10-15 strands (chopped) (Optional)
Mint Leaves --- a few (Optional) (But gives a nice flavour to the vadas.)
Curry Leaves --- a few (chopped) (Optional)
Salt --- to taste
Besan / Chickpea Flour --- as required (to bind) (if required)


Pre-Requisite:

Clean and soak a cup of channa dal in water for atleast 2 hrs. You can soak it in water for about 2-4 hrs.

Before Soaking

After Soaking

Process:

• Drain the water from the channa dal with the help of a colander. Wait for 5 minutes.
• Add 1/5 th of the soaked channa dal to a blender and grind to a coarse paste by adding green chilies and ginger. Don't add water. I have grinded a cup of channa dal in 4-5 batches. So, grind little after little which makes the task simple and easy. If you blend all the channa dal it won't blend properly. Because you are not adding water to it. If you are having a food processor use that for grinding.
• Transfer the grinded stuff to a bowl.

• Chop 1/2 of the big onion into small pieces and coriander leaves / curry leaves / mint leaves and add that to the grinded channa dal. Add enough salt and mix well.

• Check whether you can make dumplings out of it. If there is excess water in the dal you can't make dumplings. So, add besan or chickpea flour to the grinded dal which acts as a binding agent. (My Mom don't use besan she does it like that only. But I couldn't do that, because this is the first time for me.) (I got this tip from Vahrehvah.)
• Mix well and make dumplings out of it. I made dumplings of cutlet size but my Mom makes big dumplings.

• Heat oil in a steel pan. (Try not to use non-stick pans.) When the oil is at right hot drop the dumplings gently to the heated oil.

• Fry till gloden brown and remove the vadas with holes ladle.

• Transfer the vadas to a paper towel.

• Serve hot. Tomato Ketchup goes well with this.

Related Posts:

Veg. Cutlets

Aloo Bonda

Mint Kebab

Medu Vada/Vadao/Gaare

Onion Pakora

Palak Cutlet

Vegetable Burger & Cutlets

Recipe Source: My friend Kalyani. She told the recipe long back. But I tried out recently.

Ingredients for the Vegetable Patty & Cutlets:

Potatoes --- 3 big
Carrots --- 4 big
Frozen Green Peas --- 1 cup
Oil --- 2 tblsn + for deep fry
Ginger-Garlic Paste --- 1 tsp
Salt --- to taste
Red Chilly Powder --- 1 tsp
Garam Masala --- ¼ tsp
All Purpose / Maida Flour --- 1 tsp + ¼ cup
Corn Flour --- 1 tsp
Chilly Garlic Sauce --- 1 tsp
Tomato Ketchup --- 1 tsp
Coriander Leaves --- 15 stalks
Cake Rusks or Bread Crumbs --- to dip the cutlets

Other Ingredients for the Burger:

Hamburger Buns --- 4 buns
Tomato Ketchup --- as required
Ripe Tomato --- 1 medium
Lettuce --- 8 leaves (small)
Ranch Sauce (for dressing) --- as required (I have used ‘Hidden Valley’s ‘The Original Ranch’)
Black Pepper Powder --- a pinch (Optional)

Process Of Making Cutlets & Burger Patties:

Boil, Peel & Grate Potatoes.
Peel the skin of carrots. Chop and add these to the pressure cooker bowl. Clean and add a cup of frozen green peas too. No need to add water in the bowl. Just add water at the bottom of the pressure cooker.

Pressure cook it for 3 whistles. Wait till the pressure goes off.

Drain the water from the pressure cooker bowl if any. Mash the cooked carrots and peas with the help of the masher.

Add the stuff to a muslin cloth or a neat and new hanky. Squeeze it tightly to remove the excess water from the vegetables. Try to remove all the moisture from the vegetable. (Don’t skip this step) Keep it aside.

Chop 15 strands of coriander leaves. Keep them aside.

Heat 2 tblsn of oil in a wide non-stick pan.

Add 1 tsp of ginger-garlic paste. Sauté for a while.

Add cooked, mashed & squeezed carrots and green peas.

Add a tsp of corn flour and a tsp of all purpose flour.

Add a tsp of red chilly powder, a quarter tsp of garam masala, enough salt, a tsp of ketchup and 1 ½ tsp of chilly garlic sauce.

Stir fry till the rawness of ingredients and the excess moisture from the vegetables goes off. At the same time the bottom should not be burnt. Look at the bottom how clean it is. Try to use a non-stick pan for this.(Do this step perfectly.)

Add chopped coriander leaves. Stir fry for a minute.

Turn off the heat.

Add mashed potatoes. Mix well. Adjust salt and mix well.

Make soft and small round balls. Give a shape to them as you wish. Keep them aside. (I made 4 patties for burger and 7 as cutlets.)

Heat oil in a steel pan for deep fry. (Next time I will try to shalllow fry the vegetable patties instead of deep fry.)

In the meanwhile, take a bowl add ¼ cup of all purpose flour. Add equal amount of water and mix without lumps. Add ¼ th cup of water again and make a thin batter out of it.

Grind 4 cake-rusks to a coarse powder. You can use bread crumbs too.

When the oil is at right hot. Dip the cutlets or burger patties in the maida batter just to coat them. Take the cutlets or burger patties immediately out of it. Don’t let them stay in it. Drop them immediately in the cake-rusk powder or break crumbs.

Drop them gently in the hot oil and fry till golden brown.

Have / Serve the cutlets with tomato ketchup.

In the same way, fry the burger patties too.

Process Of Making Burger:

Divide the hamburgers into half. No need to toast them.

Place the vegetable/burger patty which you have made on one of the tops of the burger like this and add little ketchup on the top of it.

Place sliced tomato on the top of it.

Add little Ranch sauce as a dressing. I like this so much. So, I will add more than required.

Add chopped lettuce or a small lettuce leaf on the top of it.

Cover it with another half of the burger.

Have it. (By looking at theses pics again I want to eat burgers. I looooooove Burgers.)