Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version
Saturday, June 29, 2024
You may have already seen my past blog posts on preparing
Dal Vada,
Masala Vada and
Sabudana Vada
traditional way of making by deep-frying them. But, now I have my NEW favorite... Since I got my
Air Fryer, I have been experimenting with recipes which usually requires deep
frying in oil to make them in Air Fryer with very little oil. To my surprise Air Fried
Dal Vada and
Sabudana Vada
tastes much better and cooks well evenly without the dripping oil.
Did I mention, I have not deep fried anything since I brought the Air Fryer in
Nov of 2020. I am so proud of myself.
I am still trying to figure out how to make my all-time-favorite Onion Pakodas
in Air Fryer. Few times I experimented, the pakodas has turned out dry, not the same.
Meanwhile, check out other
Air Fryer
recipes.
Ingredients:
- 1 cup - Bengal gram dhal (Chana dhal)
-
¼ cup - Finely chopped
onions
- 3 - Green chilies ( or as per taste)
- 1 tsp - Crushed ginger
- 2 tbsp. - Chopped coriander
- 1 tsp - Chopped curry leaves
-
1 tsp - Fresh dill leaves -finely chopped (use only the
leaves and discard the stem)
- 2 tbsp. - oil
- Pinch of asafoetida (Hing)
- Salt - to taste
Method:
- Wash and soak chana dal in water for 2 hours ( Tip: if you are short on time,
wash Chana dhal and with little water microwave for 5 to 6 minutes.
Remove add some more water and let it soak for half an hour)
-
In a blender, add green chilies and ginger. Grind it into fine paste
without adding water. Transfer it to a mixing bowl.
- With help of a strainer, completely drain water from the soaked
chana dal. Transfer it the blender. Without adding any water, grind it in to coarse paste . Basically pulse the soaked lentils for 5 to 6 times in
the blender. As you will notice in the picture some of the lentils are
intact. Transfer it to the same mixing bowl with ginger/green-chili
paste.
-
Add salt, 1 tbsp. of oil and coriander/dill/curry leaves to the mixing
bowl.
-
Mix all together, it should form into a ball easily when pressed into
one, If needed sprinkle little water if it dry or add little rice flour
if the mixture is watery.
-
Apply little oil on your palm so that the mixture won't stick to your hands.
Roll the mixture into lemon sized ball and press slightly flat in
between center of your palms to shape into vada. Keep aside on a plate.
Work with rest of the mixture to make all the vada ready.
-
Place the shaped vada in the air-fryer basket. you may line it with
parchment paper if you wish. I use a 2-tier wire rack. I brush the
rack with oil and place the vada on them. Using 2-tier rack allows me to
make about 18 vada at a time. Which helps save time and electricity.
-
Brush or spray the vada(s) with oil. place the rake (or basket) in the
air-fryer.
- Air-fry for 13 minutes on 395F (200C).
-
After about 13 minutes, brush/spray oil on the top, now flip the vada
over and brush/spray oil on the other side of the vada. Since I
use 2-tier rack, I even switch the vada between top and bottom rack for
even cooking and roasting. Airfry for 8 - 10 minutes more, or until
done.
- Serve hot with chutney or tomato sauce.
Notes, Tips and Variations:
-
*Dill =
sabsige soppu in Kannada
-
May use red chilies powder instead of green chilies. Vada will turn out
dark shade.
-
Finely chopped mint leaves (puddina) or or any other greens may be
added.
-
1/4 cup of split white peas can be added while soaking for more crisper
vade.
-
No onion: If you plan to make dal vada on a festival or a fasting
occasion, then simply skip onions. Add a generous pinch of asafetida to
mimic the onion flavors.
-
Soaking: Do not soak chana dal for more than 2 hours. Soaking it for
longer time does not result in crispy texture.
-
Consistency: The ground mixture has a thick and coarse consistency. If
the batter becomes flowing or runny, then add some rice flour to thicken
it.
-
Shaping: A thick coarse mixture helps to shape the vada easily.
Labels: Air Fryer, Appetizers, Fritters, Healthy dish, Lentil, Snack, Vegetarian
~ Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version
~
Posted by Swetha @ 6/29/2024 10:11:00 AM ::
Swetha's Fusion ::
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Kanda Batata Poha - Seasoned Beaten Rice with Potato
Friday, June 28, 2024
Kanda Poha is a common dish from the heart of Maharashtra. I got this recipe
from one of my Maharashtrian friend. My friend told me a funny fact, that when boys
family visit potential girl's house (arranged marriage), the boys family
looks for how well the girl can make Kanda Poha. I am not sure how
true is the fact, but I am sure she was trying to emphasis how important this
dish is.
Ingredients:
- 2 cup - Poha (Flattened rice)(150 grams)
- 2 - Potatoes, peeled and diced
- 1 - Green Chilli (finely chopped) (or as per taste)
- ½ cup - Peanuts
- 2 tsp - Fresh Lemon Juice (or as per taste)
- 8 to10 - Curry Leaves
- 1½ tsp - Sugar
- ¼ tsp - Turmeric Powder
- ½ tsp - Black Mustard seeds
- ¼ tsp - Cumin seeds
- ¾ tsp - Salt (or as per taste)
- 1 - 2 tbsp. - Oil
- ¼ cup - Fresh Coriander/cilantro Leaves (finely chopped)
- Besan Sev for garnish
Prep:
-
Poha: Clean the poha of husks and other impurities; To wash it,
pour the poha it in a bowl of cold water, immerse it completely
and drain it out immediately. You may use a strainer to
drain the water out; Gently spread out the poha with a help of a
spoon. Gently mix-in ¾ teaspoon of salt and 1½ tsp of sugar.
Keep the poha aside for about 15 minutes for it to soften. If it
is too dry, sprinkle bit of water for it soak and swell.
-
Peanuts: Heat a pan. Put 1tsp of oil in it. When the oil is hot,
add peanuts and roast until the color changes and skin starts to
come off. Transfer the peanuts onto a kitchen towel. Fold over the
towel, rub the peanuts in remove the skin. Discard the skin. Keep
the roasted peanuts aside.
Removing the peanut skin is optional step.
-
Potatoes: Peal the skin and cut potatoes in to medium size cubes.
Keep the cubes in cold water for a minute and drain. Cook potato
cubes with bit of salt added by boiling it or in the microwave
(without water) for about 5 to 8 minutes. Drain and keep aside.
-
(Finely) Chop and keep them ready: Onion, green chilies and
coriander leaves.
Method:
-
For Kanda Poha, heat 1 to 2 tablespoons of oil on medium flame.
Add mustard seeds to the oil. Once the mustard seeds starts to
sputter, add cut green chilies, turmeric powder and fry them
lightly. now add curry leaves. Sauté for few more seconds.
-
Add chopped onion and sauté until the onions are tender and become
translucent.
-
Add potatoes, sprinkle bit of water, and stir to coat
the potatoes. For about a 30 seconds
-
Next add the prepared poha and peanuts. Mix it in with the spices
and cook for 2 minutes.
- Do a taste test in between. Add salt if and as needed.
-
After 2 minutes, turn off the flame and squeeze lemon juice into
the poha. Gently stir.
- Before serving mix-in cut coriander leaves.
-
Plate kanda poha, serve garnished with sev (or
Chivda) for bit of crunchiness. Enjoy!
NOTE:
- Use thicker variety of the Poha/flattened rice is better than the
very thin variety. Medium thick variety works well too.
- May use more green chilies if you and your family prefers more spicy poha.
You may be also interested in other recipes which uses Poha or similar dishes like Upma
Labels: breakfast, Lunch-box, Poha / Avalakki, Potato, Tiffin Variety, Upma, Vegetarian
~ Kanda Batata Poha - Seasoned Beaten Rice with Potato
~
Posted by Swetha @ 6/28/2024 03:25:00 PM ::
Swetha's Fusion ::
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Paneer Bhurji | Scrambled Cottage Cheese curry
Thursday, June 27, 2024
Bhurji means scrambled. Paneer Bhurji is basically scrambled cottage cheese. Onion, bell pepper and other spices are added to this stir-fried curry. Goes well with Roti, Chapati or poori, can also be used as
spread on bread, used as stuffing for
bread pockets or
veg puffs. Since Paneer bhurji is on the dry side, I put a spoon of bhurji in my phulka roti, roll it (will look like a cigar), dip the rolls in green chutney (or ketchup for kids) and eat them. Yummy! Good for kids lunch-box as well.
Ingredients:
- 2 cups - Paneer
- 1 cup - Onion - chopped
- ¼ cup - bell pepper/capsicum - chopped
- 2 - Green chilli
- 1 tbsp. - ginger - minced
- 1 tsp - Coriander powder
- ½ tsp - Garam masala powder or pav bhaji mix or curry powder
- ½ tsp - Red chilli powder
- ¼ tsp - Turmeric powder
- ½ tsp - Kalonji / Nigella seeds
- 1 tsp - Lemon juice
- ¼ cup - Coriander leaves -chopped
- 2 tablespoon Milk optional
- 1 tbsp. - oil
- Salt as per taste
Method:
- Soak paneer in hot water for about 15 to 20 minutes, this helps to keep paneer soft.
- Drain water completely, and grate with help of a grater or finely crumble the paneer with hands.
- Heat oil in a pan. Temper with Kalonji / Nigella seeds followed by finely chopped green chilli and then minced ginger.
- Add chopped onion to the pan and sauté on medium flame until onion is translucent. (sprinkling ¼ tsp of sugar and sautéing will help onion to carnalize)
- Increase the flame to medium-high, add chopped bell pepper and cook for a minute or two. Keeping the flame high will help bell pepper cook fast but not turn mushy.
- Reduce the flame back to medium and add all the dry spice powders and stir.
- Now, add grated/crumbled paneer and salt as needed.
- Mix it all for a minute.
- Switch off flame, add lemon juice, cover and keep for few more minutes for paneer to soak in all the flavor
- Garnish with freshly cut coriander leaves and serve hot.
NOTE:
- I keep Paneer Bhurji masala mix from Rasoi at home, when short on time I use it for a quick curry.
- You can add milk if it feels too dry and you want moist bhurji.
- 1/2 cup of chopped tomatoes may by used as well.
- Do not over-cook the paneer, it will become rubbery and chewy.
- Use fresh homemade paneer for best results. If using store-bought paneer, remember to soak it in hot water for 20 minutes and then use in the recipe.
Labels: Curry, North Indian dish, Paneer, Sabzi/Stir Fry/Palya, Vegetarian
~ Paneer Bhurji | Scrambled Cottage Cheese curry
~
Posted by Swetha @ 6/27/2024 01:57:00 PM ::
Swetha's Fusion ::
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Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi
Breadfruit is an interesting fruit. When it is fully ripe, it is consumed as a
fruit which is sweet just like Plantain. For the sevory dish and curry, it is better to use the
breadfruit which is just before mature (See below). Don't use raw
breadfruit.
In India, breadfruit is mostly used in South-India, as it grows in tropical
climate. My mom made this podi as a side dish to have with supper. As any
typical Mangalorean house, we ate 'kuchalakki ganji' for supper. Which is basically
red boiled-rice porridge, -very nutritious and well suited for the
tropical weather conditions. The rice water in porridge, or ganji,
replenish all nutrients and water that are lost due to sweating and is rich in
amino acids, vitamin E etc,.
Ingredients:
- half of the whole Breadfruit
- 1 cup - gram flour | besan | chickpea flour
- 1 tbsp. - rice flour
- 2 tsp - red chilli powder
- 1 tsp - cumin seeds
- a pinch - of asafoetida (hing)
- a pinch - of baking soda [Optional]
- salt to taste
- oil for deep frying
Method:
- Cut half of the breadfruit one more time to make into 1/4th.
-
Peel the breadfruit's outer skin, cut it vertically to remove the
center core. Discard the skin and the core.
- Then cut it into slices. Crescent shaped .5mm to 1cm slices.
- Put the cut slices into cold water with bit of salt. Keep aside.
-
Meanwhile prepare the batter by placing the rest of dry ingredients in a
deep bowl.
- Gradually add water while mixing to make a smooth paste. Not too watery nor thick paste.
- Put oil for deep-frying on the stove on medium-high heat.
-
Once the oil is hot, reduce the flame to medium as breadfruit takes more
time to cook.
- Drain the breadfruit slices and keep aside.
-
Dip each breadfruit slice in the batter and carefully slide into the hot
oil for frying. Repeat with few more slices until fry pan fits enough.
Need to work faster here so that all the slices are evenly cooked. Do
not over crowd the pan, may have to make in multiple batches depending
on the size of your fry-pan.
-
Fry the podi in medium flame, flipping the podi after every few minutes to
cook evenly on both sides.
-
Once cooked, carefully remove the podi with a help of a large slotted
spoon - onto a paper towel to remove excess oil.
-
Serve hot as a appetizer with green chutney, or as a side dish with
rice.
Labels: Appetizers, Bonda/Pakoda, Fritters, Mangalore dish, Side-Dish, Snack, South-Indian Dish, Vegetarian
~ Breadfruit Fritters | JeevGujje Bajji | JeevKadgi Podi
~
Posted by Swetha @ 6/27/2024 01:24:00 PM ::
Swetha's Fusion ::
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Spicy Roasted Chickpeas | Garbanzo | Chana- in Air Fryer
Wednesday, June 26, 2024
Roasted Chickpeas | Garbanzo | Channa - a healthy snack or use it as toping on your salad.
Adding spices makes a wonderful snack to have with evening drinks as well.
Coming to spices, one may choice to add any combination, let your imagination and tastebuds rule. Or just add salt. In this recipe, I just used salt, chilli powder and Zatar.
Ingredients:
- 19 oz can - of chickpeas | Garbanzo (drained and rinsed)
- 1 tsp. - olive oil
- ⅛ tsp - salt
- ¼ tsp - zatar
- ¼ tsp - red chili powder or ground cayenne pepper
Method:
- Preheat air fryer to 390°F / 200°C.
- Mix dry ingredients (spices) and keep aside.
- Drain chickpeas in a colander and transfer over to a kitchen towel. Let it dry completely.
- In a mixing bowl, add oil and toss to coat the garbanzo.
- Transfer it to Air fryer basket and spread it evenly.
- Cook for 12-15 minutes, shaking the basket every 5 minutes until crunchy on the inside, not moist and golden brown [Time required my be different depending on the model of the the Air fryer - just keep an eye not to burn]
- Transfer the roasted chickpeas to a mixing bowl while still hot, sprinkle the spices over the hot garbanzo and immediately toss with the spices.
- Let it sit to cool down completely before transferring to a container.
- Enjoy this yummy healthy snack.
NOTE:
- Instead of canned Chickpeas, you may use dry chickpeas. Soak it overnight, dry it on a kitchen towel and follow the above recipe.
- You may use any spices you wish, get creative.
Labels: Air Fryer, Lentil, Snack
~ Spicy Roasted Chickpeas | Garbanzo | Chana- in Air Fryer
~
Posted by Swetha @ 6/26/2024 02:24:00 PM ::
Swetha's Fusion ::
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Masala Bread Toast - Bakery Style
Growing up in Bangalore, Masala bread-toast was one of the favorite evening tea-time snacks. We had a Iyengar Bakery near our home, they used to start selling Masala-Toast and Veg-puff at 4pm everyday. It was perfect timing for us to run afterschool to grab warm, right out of the oven snacks.
Now that it is not possible, I try to make them at home over weekends. Well, since I end up making so many of them, it ends up as our dinner.
Ingredients:- 2 tbsp - oil or butter
- 1/2 tsp - cumin seeds
- 1.5 cups - onion -finely chopped
- 1 long - green chilli -finely chopped
- 1/4 cup - capsicum/bell pepper -finely chopped
- 1 - carrot -grated
- 1 cup - tomato -finely chopped
- salt to taste
- 1/8 tsp - turmeric powder
- 1/4 tsp - chilli powder
- 1/4 tsp - garam masala
- 1 tsp - cumin powder
- 1 tbsp. - tomato ketchup
- 1/4 cup - chopped coriander leaves
- 8 to 10 - sandwich bread slices
Instructions:- Heat oil or butter in a pan, add cumin seeds. then add and fry onion, green chilli and capsicum for few minute in the same oil.
- Add grated carrots and fry for a minute.
- Further add chopped tomato, turmeric powder, salt, chilli powder, garam masala, cumin powder and mix well. fry till tomatoes are mushy.
- Mix-in a table-spoon of tomato ketchup.
- Turn off the stove. add chopped coriander leaves and mix well.
- Pre-heat the oven for 350 degrees F.
- Spread melted butter on the bread slices.
- Next, spread veg-mixture over the bread slices.
- Place the bread slices on a backing sheet and bake for about 10 minutes. Turn off and let it sit for 5 more minutes in the oven before serving
- Serve warm with ketchup, or green chutney. Tea or coffee will go with this toast.
NOTE:
- If one prefers, couple of masala toast can be made in small oven or over a flat pan.
- Extra Veg masala can be refrigerated for future use. or can be used for making bread pockets.
- Chat masala also may be added along with garam masala.
Labels: Appetizers, Baking, Bread, Lunch-box, Snack, Vegetarian
