Showing posts with label Vada. Show all posts
Showing posts with label Vada. Show all posts

Tuesday, May 8, 2018

Maddur Vada ( NoMaida )

Maddur Vada is a fried fritter which has become very famous. It can be prepared in many ways. I have used wheat flour and little semolina/rava and rice flour.

Maddur is a small place near Mandya in Karnataka/India. May be this type of Vada is prepared first time in this place and must have got the name as Maddur Vada. You can lots of vendors selling Maddur Vada even in trains and bus stops.
I have used prestige vegetable cutter to cut onions, curry leaves and green chilly. The vegetable chopper helps to chop onions into thin pieces and it helps very much for mixing all the ingredients.
Let us see the recipe Now :

Ingredients :

Rice Flour : 2 Cups
Wheat Flour : 2 Tablespoons
Rava/Semolina/Medium sized : 1/2 Cup
Onions : 2  (Medium sized)
Green chilly : 2 to 3
Curry Leaves : One handful
Salt : As required
Jeera /Cumin Seeds : 1/2 Teaspoon
Cooking Oil : 1 Cup + 2 Tablespoons

Method :

1. Remove the outer layer of onions and wash it.  Cut it into big pieces ( 1 into 4 )
2. Wash green chilly, curry leaves and keep it aside.
3. Keep a pan on the fire and dry roast wheat flour till the raw smell goes off.  ( 2 to 3 minutes).
4. Take a big bowl and put rice flour and rava/semolina. Add roasted wheat flour to it. Add required salt.

5. Now chop onions, green chilly and curry leaves into small pieces.
( I have used a prestige chopper to chop all the above ingredients).

6 Put all the cut onion mixture to rice flour bowl.
7. Keep a small pan on the fire and put 2 tablespoons of oil. Heat it till its hot.
8. Pour this hot oil on the rice flour and leave it to cool.

9. Mix it well and then add water and prepare thick dough. ( Be careful while adding water).
10. Divide the dough into small portion.

11. Wet /take a drop of oil to your palm, take a small portion of dough and flatten with your fingers.
12. Keep  a frying pan on the fire. Add oil and heat.
13. Fry flattened Madduru vada in low and medium flame. Fry on both sides till golden brown.

14. Remove it from the hot oil and put it on  kitchen tissue.
15. Repeat the same and prepare the remaining vada.

16. Maddur Vada is nice to eat with a cup of coffee or tea or at any time of the day.

Note :

Do not put more water while preparing the dough. It the dough turns watery add little rava or rice flour to make the dough bit thick. Adding more hot oil might turn Vadas very soft and it might break in to small pieces while frying. Adding more onion is optional. Adding garlic to vada is optional.
I have not added garlic, since I do not like it. Let the dough be bit thick. I have used prestige manual chopper to cut onions, chilly and curry leaves. It helps the vegetables cut very thin, easy and avoids messy work.
Time : 30 to 40 Minutes.
Serves : 15 to 20 Maddura Vada can be prepared. According to size.


Thursday, March 2, 2017

Gooseberry Chutney & Rice Flour Vada

Chutney is one of the side dish goes well with all the main dishes. Gooseberry chutney is one of the tasty and healthy chutney.

I have used fresh coconut, gooseberry, green chilly and salt.
Gooseberry chutney was prepared for lunch as one of the side dish. We do love to eat yummy chutney with plain rice and ghee. The taste is heavenly.
The remaining chutney was used for preparing Vade or Vada.
I have used Rice flour, gooseberry chutney and chilly powder.
Let us see the recipe Now :
Things Needed For Gooseberry Chutney:
Gooseberry : 2
Green chilly : 2
Fresh grated coconut : 1 Cup
Salt : As required
Ingh/Asafoetida : A pinch
Water : Required water
Mustard seasoning : With mustard seeds, a tsp of oil and curry leaves.

Method :

1. Wash gooseberry and cut into small pieces.
2. Grate coconut and keep it aside.
3. Fry green chilly in a drop of cooking oil.

4. Now grind coconut, green chilly, gooseberry pieces and required salt with little water.
5. Remove from the mixi jar and put it in a serving dish. Add mustard seasoning and serve.

Note :

Add fresh coconut. You can add little tamarind or lemon extract. (Optional). Add only required water while grinding. Adding more chilly is optional. You can use red chilly instead of green chilly.
Time : 10 Minutes
Serves : 2 to 3

Gooseberry Chutney -Rice Flour Vada

Things Needed :
Gooseberry chutney : 1 Small bowl
Rice flour : 1 Cup
Red chilly : 1 Teaspoon
Jeera : 1/2 Teaspoon
Salt : As required
Oil : 1 Cup

Method :
1. Take a big bowl and put rice flour, red chilly powder, jeera and salt.
2. Add gooseberry chutney and mix all the ingredients nicely.

3. Add required water and prepare thick dough.
4. Divide the dough into small ball size.

. Keep a pan on the fire and heat. Add oil and heat.
6. Take a small size of the dough and pat it on your palm.

7. Put this patted vada and fry on medium heat. Fry on both sides.
8. Remove from the oil once it turn slightly golden brown on both side.
9. Put it on a kitchen tissue and let the extra oil absorb by the tissue.

10. Serve hot " Gooseberry Rice flour Vadas " with cup of coffee.
11. Repeat the same with remaining dough.
12. The Hot Gooseberry Rice Vadas Taste best.

Note :
Do not add more water while mixing the dough. It should be thick. Fry on medium flame to get good vadas. Adding more chilly is optional. Chutney adds to the taste of the vada. No onions are used here. Use of onions are optional. Taste differ.
Time : 20 Minutes
Serves : 3 to 4 

Sunday, July 5, 2015

Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.
I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.
2. Mix it nicely and add required water, The dough must be thick.
3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.
5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.
7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.
8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.
9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :

Sunday, February 22, 2015

Avarekai Vada - Palav

Ready to Serve Avarekai Vada Palav
Avarekai is nothing but Field Beans and it is a seasonal crop. It grows plenty in Karnataka during winter months like November to February normally. People do prepare lots of food items using Avarekai. Avarekai is used almost every day in their cooking. It is dried in the sun and used as substitute to Toor Dal also.
Lets see some benefits of Avarekai or Field Beans.
They are good source of Vitamin A, B and C. These Vitamins help our body strong and healthy and protect against diseases. They alos make our body and teeth strong. They improve the immune system. It is also good for people who are suffering from diabetic. They help to normal the blood sugar level and gives energy. They are highly nutritious.They lower the cholesterol level. Field Beans are rich in fiber content and helps in proper functioning of our digestive system. They are rich in minerals like Iron, Manganese, Magnesium, Phosphorous, Copper and Potassium.
Avarekai Vada is easy to prepare and can be eaten as snack or along with lunch or dinner. Or it can be munched any time of the day.
Here I have just mixed Avarekai Vada with simple and plain Palav. It taste very nice with any masala rice. Just dipping them in Hot Palav turns the vada soft and adds taste to Palav.
Lets see the recipes now.

1. Avarekai Vada

Things Needed :

Avarekai (Field or Flat beans) :  2 Cups
Ginger : 1 Table spoon (an inch)
Green Chilly : 2
Pepper Pods : 6 to 8
Jeera :  1 Tea spoon
Curry Leaves : One Handful  (10 to 12)
Coriander Leaves :  2 to 3 Table spoons.
Salt : required .
Coconut : 2 Table spoons
Oil : 1 Cup

Method :

!. Remove the pods and soak it in water for 10 minutes.
2. Wash green chilly, coriander leaves, curry leaves and ginger. Remove the outer skin of ginger and grate it.
3. Now grind green chilly, ginger, pepper pods, coriander leaves and curry leaves with out water for 10 seconds.
4. Add field beans and grind it coarsely  (Do not grind them into paste) with little by little water. (only required water).
5. Remove from the Mixi jar and put it in a bowl. Add salt, jeera, grated coconut and mix it nicely and keep it aside.
6. Keep oil on the fire and heat. Take a small portion of the ground avarekai dough in hand.
7. Pat it on your palm and put it in hot oil and fry on medium heat. Fry on both side and remove from the oil.
8. Put them on kitchen towel so that extra oil is absorbed by the kitchen towel.
9. Serve them with any chutney or ketchup with a cup of coffee or tea.

Note : 

You can use channa dal instead of Avarekai. ( Field Beans ). You can add cut onions and garlic to the batter just before you start frying vadas. Adding coconut is optional. Do not add more water while grinding. You can add some besan (channa flour) if the dough turns watery. It may not taste the same.
Time : 30 Minutes
Serves : 4 to 5.

2. Avarekai Vada - Palav :

Things Needed : 

Carrots : 2
Beans  :  1/4 Kig
Basmati Rice : 2 Cups
Avare Kai Vada : 8 to 10
Butter or Ghee : 2 Table spoons
Oil : 2 Table spoons
Green chilly : 2
Garam Masala : 1 Tea spoon
Coconut : 1 Cup
Cloves : 3 to 4
Ginger : 1/2 inch
Cinnamon : 2 small pieces
Salt : required
Pepper pods.
Jeera (cumin seeds) : 1/2 Tea spoon
Cardamom : 2
Cashew Nuts : 1 Handful

Method : 

1. Wash and  keep basmati rice for 10 minutes. (Remove the water from rice completely).

2. Wash carrot and beans and cut it in to small. Grate coconut and ginger and keep it aside.
3. Wash green chilly and coriander leaves and cut into small. Keep it aside. Crush pepper pods and keep it aside.
4. Keep a pan on the fire and put oil and ghee. Add cinnamon, cloves, jeera, cardamom and crushed pepper pods. Add cashew nuts.
5. Fry them nicely for 10 seconds and add carrots, beans and fry for 1 to 2 minutes. Add grated ginger and chilly.
6. Add basmati rice and mix all the ingredients nicely for 3 to 4 minutes. Put off the gas and then add garam masala.
7. Mix it again and put this mixture in the rice cooker or pressure cooker. Add required water.  ( I cup rice = 2 cups water).
8. Add coconut and salt. Mix all the ingredients nicely and cover it and cook. ( Rice cooker will be off once the palav is done).
9. Once the palav is done just open and arrange the vadas in circle and cover with little palav. ( Keep the rice cooker switch off).
10. Let the vadas be in the rice cooker along with Palav for 10 to 20 minutes. Now shift the Palv with Averekai Vada to a serving dish.
11. Serve Palav + Avarekai Vada with any raitha .
12. It goes well with any chutney too.

Note :

If you are using pressure cooker it should not be more than 8 to 10 minutes. (cooking time). Then put off and wait the pressure to be down. Remove the lid and then arrange and insert vadas in Palav and close the lids and leave it for 10 minutes and then serve the Palav.
Adding more spices is optional. Adding coconut is also optional. ( I have added). Adding more oil or ghee or butte is optional. You can use onions and garlic. ( Add it while frying). You can use any variety of rice to prepare Palav..Use water according to the requirement.
Preparation and cooking time : 40 minutes.
Serves : 4 to 5.