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Swetha's Fusion
Where there is Fusion there is Creation!

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: 
  1. 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)
  2. In a blender, add green chilies and ginger. Grind it into fine paste without adding water. Transfer it to a mixing bowl.
  3. 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.
  4. Add salt, 1 tbsp. of oil and coriander/dill/curry leaves to the mixing bowl. 
  5. 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. 
  6. 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.
  7. 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.

  8. Brush or spray the vada(s) with oil. place the rake (or basket) in the air-fryer. 
  9. Air-fry for 13 minutes on 395F (200C). 
  10. 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. 
  11. 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. 

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~ Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version ~
Posted by Swetha @ 6/29/2024 10:11:00 AM :: 0 comments

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Mixed Dal | Lentils - with Peanuts curry

Wednesday, December 27, 2023


I make this mixed lentils curry often to go with phulkas (puffed up roti without oil. also check this video from Hebbar's Kitchen). I make it thick as it will be easy for me to take in my lunch box without any spills or leaks. Just by adding more water  it will have more gravy consistency to mix with Rice as well. You can make this curry with the lentils of your choice or purchase mixed lentils from local Indian store [or from Amazon - Indian Bean & Lentil Superfood or Pancharatna Dal]. Additionally, I add Green Lentils as well, which gives extra volume as it does not soften as much as the other lentils do and gives the curry bit of a darker color. Since many Indians are vegetarian, Dal (lentil) is the main source of protein. Here is a recipe for you full of protein. ... and yummy too. 

More recipes using Lentils & Beans

Pancharatna Dal mix contains: (Pancharatna means five gems)
    English                Hindi           Kannada
Split Mung Beans - Moong dal  - Hesiru bele
Split Red Lentils   - Masoor dal - Mysoor bele
Split Chickpeas     - Chana dal   - Kadle bele (Bengal gram)
Split Matpe Beans - Urad dal     - Uddina bele (Black gram)
Split Pigeon Peas   - Toor dal     - Togari bele

Ingredients:
  • 1 cup - Pancharatna dal mix 
  • ½ cup - green lentils
  • ¼ cup - peanuts
  • 1 inch - ginger - chopped and crushed
  • 3 - green chilies - finely chopped
  • 1 - tomato - finely chopped
  • 1 tsp - cumin seeds
  • ½ tsp - kaloji (nigella seeds) - fennel seeds or caraway seeds maybe substituted 
  • ¼ tsp - asafoetida
  • ½ tsp - turmeric powder
  • ¼ tsp - red chilli powder
  • 1 tsp - curry powder (optional)
  • 3 tsp - ghee or oil
  • ½ cup - chopped fresh cilantro or coriander leaves
  • 7 to 10 - curry leaves (optional)
  • fresh lime juice from 1/2 lime or as per taste (optional)
  • salt as per taste
Method:
  1. Wash the lentils with water multiple times until water runs clear. I usually collect the water from multiple wash and use it for watering my plants.
  2. Add 4 cups of water to the lentil and cook it until tender. I use pressure cooker and cook it for two whistles. Instant pot may be used. Or just boil the lentil in a sauce pan over medium flame until it is cooked - for this you may need more water and it will take more time. Set aside the cooked lentils.
  3. Heat ghee in a pan, add cumin seeds & nigella seeds to the hot oil.
  4. Once the seeds starts to sputter, add asafoetida, chopped green chilies, crushed ginger and curry leaves. Stir for a minute 
  5. Add peanuts and stir it until peanuts are slightly roasted. 
  6. Next add chopped tomatoes, bit of salt and sugar and cook until the tomatoes turn mushy. 
  7. Add turmeric powder, red chilli powder and curry powder. Mix and cook of a minute
  8. Now add the cooked lentils to the mix. If needed add some more water. 
  9. Add salt and bring it to rolling boil. 
  10. Turn off the stove and mix-in lime juice.
  11. Garnish with chopped fresh coriander and serve.

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~ Mixed Dal | Lentils - with Peanuts curry ~
Posted by Swetha @ 12/27/2023 04:25:00 PM :: 0 comments

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Seasoned Fruit Salad - Indian Style

Sunday, January 01, 2023

 

Wishing you all Happy & Prosperous New Year 2023!!

For this New Year I thought of posting Fruit Salad. What is so different you may ask? For a Fruit Salad you just cut fruits and mix it together. Yes, that’s right! But, my mom used to add spices, season it with dry fruits and nuts. In our home we also make this for Prasada/Naivedyam - offering for God - after the prayer, we all eat it as blessings.

Ingredients:
Method:
  1. Prep Fruits: Peel mango, apple and banana skin. Cut them into cubes and put them into a bowl. Cut grapes into halves; remove the seeds if there are any.
  2. Chop nuts into pieces.
  3. Add spices powders and honey to the fruits and mix.
  4. Put seasoning pan on low flame, add ghee to the pan. Once ghee is hot, add raisins. Keep stirring, once raisins is roasted, it swells. Spoon them out to the fruit bowl. Now add chopped nuts to remaining ghee, roast them until golden brown. Pour the whole thing over the fruit. Gently mix them all.
  5. Offer to the God and have. Or serve as dessert.
Variations:
  • Other fruits like pineapple chunks, peeled oranges may also be used.
  • While serving as desserts, scoop of Ice cream or custard may be added on top. Yummy!!
  • I make fruit salad with cut berries [strawberry, raspberry, blueberry and black berry] and Kiwi + grapes. But I don't season it or add nuts to the salad. But I do like a small scoop of vanilla ice-cream or whip cream to go with it.

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~ Seasoned Fruit Salad - Indian Style ~
Posted by Swetha @ 1/01/2023 12:00:00 AM :: 0 comments

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Bisi Bele Bath

Tuesday, June 07, 2022

 

Bisi Bele Bath - literally translates to 'hot lentil rice'. It is an authentic dish from the state of Karnataka, India. Bisi Bele Bath is a complete meal, with lentils and vegetables and rice. Onion/tomato raita, kara (spicey) boondi and potato chips are usually served on the side with Bisi Bele Bath. I have included recipe for onion & tomato raita at the end of this post. Try this traditional recipe and enjoy it with your family and friends.


Ingredients for Masala:
  • 1 tsp - urad dal | black gram
  • 1 tsp - chana dal | split chickpeas
  • 1 tsp - dhania seeds | coriander seeds 
  • 1 tsp - jeera | cumin seeds
  • 1 tsp - khus khus | white poppy seeds
  • 1/2 tsp - methi seeds | fenugreek seeds
  • 1/4 tsp - mustards seeds 
  • 2 to 3 - lavanga | cloves
  • 1 small piece - cinnamon
  • 4 to 5 - Red chilli ( I use Byadagi red chilli ) 
  • 1 Tbsp or as per taste - tamarind paste 
  • 2 Tbsp - grated fresh coconut
Ingredients
  • 1 cup - Rice ( I use Sona Masoori Rice)
  • 3/4 cup - Toor dal | pigeon peas lentil
  • 1 - Kohlrabi ( 'navilu kosu'[ನವಿಲು ಕೋಸು] )
  • 1 - potato
  • 1 - carrot
  • 1 - medium sized onion
  • 1/2 cup - green peas
  • 1/2 cup - peanuts
  • 5 to 7 - green beans
  • 7 tp 10 - curry leaves
  • 1/4 tsp - mustards seeds 
  • 1 pinch - hing | asafoetida
  • 1/2 tsp - haldi | turmeric powder
  • 1 tsp - jaggery  
  • 1 Tbsp - oil
  • Salt as per taste
  • For garnish: 
    • 1 Tbsp - ghee
    • 1/4 cup - cashew nuts

Preparations:
  1. Wash rice with water and let it soak for about 15 mins. Cook the rice and keep aside
  2. Wash toor dal ( pigeon peas )  and keep aside for soaking.
  3. Wash and cut potato, carrot, kohlrabi into cubes
  4. Wash and cut green beans
  5. Cut onion into big pieces
  6. In a pressure cooker, add soaked toor dal, half of peanuts, cut onion, cut vegetables, turmeric powder and salt. Cook it with water for two to three cooker whistle. Turn off the flame and keep aside for the pressure to release on its own.
    7. I have big pressure cooker with 2-tier inserts. I place all the vegetables in bottom tier-pan and cook rice in the top tier at the same time in one go rather than cooking them separately.
  7. PREPARE MASALA: In a pan, dry roast the masala ingredients - To the hot pan, first add mustard, cumin and fenugreek seeds, once it is slightly roasted and mustard starts to sputter, add the coriander seeds, khus khus, cloves, cinnamon,  urad dal, channa dal and red chillies. Roast the mixture stirring continuously. Transfer the content to a blender (mixie). Now in the same pan, add grated coconut and roast on low flame. No need to turn it brown. Turn off the flame and transfer the coconut to the blender. Add tamarind-paste to the mixture, add some water, and grind into smooth paste. Keep aside.
Method:
  1. In a big thick bottom sauce pan or a cooker pan. Add oil and heat it on medium flame. Once oil is hot, add mustard seeds, asafoetida, curry leaves and rest of the peanuts, roast them. 
  2. Now carefully add the ground masala (mind the oil is hot, if needed reduce the flame). Continue stirring and let the masala cook for 3 minutes. 
  3. Slowly add 2 cup of water, jaggery and salt. Stir, and bring the mixture to boil on medium flame. 
  4. Next, add the cooked lentil and vegetables. Mix, cover and let it cook for about three minutes. 
  5. Finally add the cooked rice. Stir, cover and simmer for 5 minutes. The mixture should look mushy not dry. If needed heat a cup of water and mix it in. This is also a good time to check for salt. Once cooked turn off the flame. 
  6. In a small seasoning pan, heat ghee, add cashew nuts and roast it. Pour the ghee and roasted cashew nuts over the Bisi Bele Bath. 
  7. Serve hot with onion and tomato raita (see below for recipe); kara or masala boondi; and potato chips.

Onion & Tomato Raita 
  1. Cut 1 onion and 1 tomato into small cubes. 
  2. Cut green chilies into big pieces or length-wise. ... so it is easily visible and be able to separate it while eating. 
  3. Add ¼ cup of water to 1 cup of curds and whisk the curds until it is smooth.
  4. To the curds, add salt, ginger powder  and whisk to mix it all well.
  5. Now add onion, tomato, green chilies and chopped coriander leaves.
  6. Mix it and refrigerate for at least 30 minutes or more before serving. This allows the flavor of the onion to be released. 
  7. Serve chilled along with any spicy mixed rice or chapati.
- - ~ o 0 o ~ - -
Note:
  • Do not use tomatoes or bell pepper (capsicum)
  • May garnish with fresh coriander leaves.

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~ Bisi Bele Bath ~
Posted by Swetha @ 6/07/2022 03:30:00 PM :: 0 comments

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Carrot and Tomato Soup

Monday, June 06, 2022

Heart warming, simple carrot and tomato soup. I got the recipe for this soup from my mom. Over the years I have made some small changes to it like adding the spices. 
Ingredients:
  • 5 - Tomatoes (big ones)
  • 4 - Carrots
  • 1 - Potato (helps give volume and to thicken the soup)
  • 2 - Cinnamon sticks
  • 3 - Bay leaves
  • 1 tsp - Garlic powder or minced paste
  • 1 tsp - Cumin powder
  • ¼ tsp - Sugar
  • 2 Tbsp - Butter
  • Lime juice - as per taste
  • Salt - as per taste
Method:
  1. Peel potato skin, wash and cut into big pieces. Wash and cut tomatoes and carrots.
  2. Cook all three vegetables adding some water. I cook them in pressure cooker. 
  3. Let it cool down. Puree the cooked vegetables in a blender to a very smooth paste. [NOTE: if the tomatoes skin is thick, the skin needs to be removed by blenching before pureeing it]
  4. In a sauce pan, heat 1 Tbsp of butter on low flame. Once butter is melted and warm,  add cinnamon sticks and bay leaves. Sauté for few seconds.
  5. Now carefully add the vegetable puree. Add a cup of water and stir.
  6. Add garlic powder, cumin powder, sugar and little bit of salt (more salt may be added later).
  7. Mix all together, increase the flame to medium heat, cover and bring to boil.
  8. Once it starts to boil reduce the heat and simmer for about 5 minutes.
  9. Turn off the flame. And fish out the cinnamon sticks and bay leaves. 
  10. Do a taste-test, add fresh lime juice and salt as per taste.
  11. Add rest of the butter and mix.
  12. Serve hot with black-pepper powder and croutons ( and chess if one prefers)

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~ Carrot and Tomato Soup ~
Posted by Swetha @ 6/06/2022 08:40:00 PM :: 0 comments

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Lime, Ginger, Cucumber, Mint and Coriander Leaves healthy Drink - For Flat Tummy

Tuesday, July 06, 2021
Well everyone has to drink water, why not make it interesting and healthy. I prepare this during summer months, rest of time it too cold for me. This is not only has health benefits, it is refreshingly flavorful and helps crunch the thirst during those hot days.

Ingredients:
  • 2 liter - drinking water
  • 2 stems - fresh coriander | cilantro
  • 2 stems - fresh mint
  • 3 thin slices - lime or lemon
  • 5 thin slices - cucumber
  • 2 thin slices - ginger

Method: 
  1. Wash coriander and mint stems
  2. Wash and slice cucumber, lime and ginger
  3. Take water in wide mouth pitcher
  4. To the water coriander, mint, cucumber, lime and ginger
  5. Cover and keep the pitcher in refrigerator. 
  6. Better to use after two hours. When you want to drink water, just pour from the picture and drink.
  7. When water is about half, refill with drinking water and keep. This can be repeated for couple of days. After that, wash the pitcher and make a new batch with fresh ingredients. 
  8. Enjoy this flavorful refreshing water with your family.

It is helpful to have a pitcher with strainer lid.



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~ Lime, Ginger, Cucumber, Mint and Coriander Leaves healthy Drink - For Flat Tummy ~
Posted by Swetha @ 7/06/2021 04:19:00 PM :: 1 comments

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Kashaya | Indian Herbal Tea | Kashayam

 
Kashaya or Herbal tea is made for health benefits.  There are many types Indian herbal tea consumed for different reasons and benefits. What I am posting here is simple herbal tea which will help with proper digestion and bowl moment, reduce bloating and gas, constipation and menstrual cramps.

Some notes and variations for readers.
  • You may also find Kashya pudi/powder in stores, with many, many more ingredients. 
  • I start with base ingredients and add more as and when needed.
  • Adding a bit of ajwain and kalonji will further help with digestion.
  • During winter season or when I have cold or cough, I add nutmeg, ginger (raw or powder) and turmeric powder to this same tea. This will give additionally boost to your immune system.
  • One may add lemon juice and/or honey to the hot tea - not only enhances the flavor of the tea, it help to detox and works as a colon cleanser.
  • Fenugreek seeds may be added to lower blood sugar level. Note: Pregnant women should avoid adding Fenugreek seeds, but is very beneficial post-delivery for new-mom as it helps with lactation.
  • I regularly drink this hot tea first thing in the morning in empty stomach. Also at times, before going to sleep in night. Especially after having some food which may result in gas. 
  • I prepare this tea enough for 3 to 4 days. Refrigerate along with the seeds. Pour out (over a strainer) only as much as I need and warm it up (in MWO) and drink in the morning. 
  • BTW, I don't throw the seeds away after consuming all the tea. The seeds go into my garden as plant food.
  • IMPORTANT: If you are not used to consuming any of the seeds or spices mentioned in the recipe, please do your own research or better consult a doctor. One may show allergic reaction to new food which one has never experienced/consumed before - a natural response.


Basic Ingredients:
  • 2 tbsp - coriander seeds
  • 1 tbsp - cumin seeds
  • 1 tbsp - fennel seeds
  • a pinch  - cardamom powder
Other optional Ingredients:
  • ½ tsp - fenugreek seeds
  • ¼ tsp - carom seeds | ajwain
  • ¼ tsp - nigella seeds | black caraway seeds | kalonji 
  • ½ tsp - ginger powder | 1 inch - fresh ginger
  • ¼ tsp - nutmeg powder | jaayaphal | Jaikai
  • Honey - as per taste (sugar or jaggery my be used to sweeten your tea)
  • Lemon juice - as per taste
Method:
  1. Place a sauce-pan on the stove. Add 5 cups of water and turn the flame to medium-high.
  2. Now add coriander seeds, cumin seeds, fennel seeds and cardamom powder.
  3. Also may add other optional ingredients (expect honey and lemon) at this point as needed.
  4. Once the water comes to boil, turn the flame down to low. Slow boil for about 10 more minutes - this is very important step to let all the beneficial nutrients gets to the water from the seeds.
  5. After about 10 minutes, turn off the flame, cover and keep for 5 minutes. 
  6. Pour the Herbal tea over a strainer to the serving cups. 
  7. May stir-in lemon juice and/or honey at the point to the individual cups.
  8. Serve and enjoy all the goodness and health benefits of the tea.
 - - - ~ o 0 o ~ - - - 

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~ Kashaya | Indian Herbal Tea | Kashayam ~
Posted by Swetha @ 7/06/2021 11:04:00 AM :: 0 comments

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Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja

Monday, July 05, 2021

 Jackfruit itself is a unique fruit, biggest among the fruits. And its seeds are almost the size of a small lime. There are many recipes using Jackfruit seeds - curries, snacks etc. Seeds may be added to other curries. It has nutty flavor, almost like macadamia nuts. They are packed with many important nutrients, so don't throw them away. Enjoy this roasted savory snack. 
A very important step for using Jackfruit seeds is to remove its outer hard skin - it is not edible. There are two ways, (1) after separating the seeds, wash and keep it aside for few days to dry out. You may crush the seed by hitting with pestle and then separating the outer white skin. (2) by boiling the seed in water for about 30 minutes and then put the seeds into cold water(blanch). Then remove the skin. 

Ingredients: 
  • 1 cup - Jackfruit seeds
  • ¾ tsp - turmeric powder
  • ½ tsp - red chili powder or as per taste
  • 1 tsp - salt
  • 5 - curry leaves
  • 2 tsp - oil

Method:
  1. To remove the Jackfruit seeds skin, transfer the seeds in to a pressure cooker, add 2 cups of water, 1 tsp spoon salt and ¼ tsp of turmeric powder. Cover the lid and pressure cook for 8 to 10 minutes or two whistles. Turn off the flame, release the pressure and drain the water. Now,  drop the boiled seeds into a bowl of cold water. Remove the skin from the seeds. Discard the skin. NOTE: If you don't have a pressure cooker, boil the seeds in a bowl of water for about 30 minutes.
  2. Some of the seeds will be bigger than others, slice the big seeds into half.
  3. In a fry pan, heat 2 tsp of oil on medium flame.
  4. Once the oil is hot add curry leaves, rest of the turmeric powder and red chili powder. Stir a bit
  5. Now add the Jackfruit seeds and bit of salt. Please do a taste test before adding salt. Since the seeds were already boiled with salt, you may need very little salt or no need to add any salt at all. 
  6. Stir and roast for about 3 to 5 minutes. Savory Jackfruit seeds are ready to snack. 
  7. Serve them hot or at room temperature.

You may also check out other Jackfruit related recipes....
- Jackfruit seeds in Curry
- Jackfruit sweet fritters | Halasina Hannina Mulka

- - - ~ o 0 o ~ - - -

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~ Jackfruit Seeds - Spicy Savory Snack | Kara Halasina Hannina Beeja ~
Posted by Swetha @ 7/05/2021 10:42:00 AM :: 0 comments

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Sabudana Vada in Airfryer [Tapioca pearls fritters]

Tuesday, June 22, 2021
Here is the Air-fried version of the Sabudana Vada, which is traditionally deep-fried fritters. I found no difference in taste between Air-fried and deep-fried. In fact, I felt air-fried vada taste better or may be because it has very little oil. All of sudden fritters became healthy snack ;) 
Check out other Sabudana/Sago/Tapioca Pearls recipes.

Ingredients:
  • 1 cup - Sabakki/Sago/Tapioca Pearls
  • 1 big - Boiled Potato 
  • 1 tsp - Jeera/Cumin seeds
  • 1/3 cup - Dry roasted Peanuts powder (coarsely powdered)
  • 1 tsp - Ginger paste 
  • 2 tsp - Green Chilli minced paste
  • 1 tsp - Lemon juice 
  • 1/4 tsp - Sugar 
  • 1/2 cup - Coriander leaves - finely chopped
  • 1/4 cup - dill leaves (optional)  - finely chopped
  • 1 tsp - oil
  • Salt - as per taste
Method:
  1. Rinse sago well with water and soak sago overnight or for at least 5 hrs with enough water just to immerse it well. Drain the Sago in a strainer and set aside sago in the strainer on a stand or a bowl to let rest of the water drain. 
  2. Dry roast peanuts till the skin splutters. 
  3. Discard the skin and grind the peanuts to a coarse powder. (I make extra and save the powder in a air-tight jar for next time or for Sabbakki uppittu/Sago Khichdi)
  4. In a blender I combine ginger and chili to make paste, rather preparing it separately. 
  5. In a mixing bowl - add sago,peanut powder,mashed potato, jeera, ginger/green chili paste, lime juice, sugar, coriander leaves (dill leaves,) oil and salt as per taste. 

  6. 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. 

  7. Apply oil on your palm so that the mixture wont stick to your hands. Press 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.

  8. 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.

  9. Brush or spray the vada(s) with oil. place the rake (or basket) in the air-fryer. 
  10. Air-fry for 13 minutes on 395F (200C). 

  11. 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. 
  12. Serve hot with green chutney or tomato sauce.
Enjoy these healthy, guilt-free Sabudana vada with your family and friends.

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~ Sabudana Vada in Airfryer [Tapioca pearls fritters] ~
Posted by Swetha @ 6/22/2021 06:40:00 PM :: 0 comments

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Quinoa Bhath/Spicy Upma

Sunday, February 17, 2019

Upma is one dish meal. mostly prepared for breakfast and also for packed lunch. As any upma (see the list of variety below) is wholesome healthy meal in itself, making with Quinoa makes it more healthier. 
"Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants." - according to www.healthline.com

Ingredients:
  • 1 cup - Quinoa , organic
  • 2 - Green Chillies , finely chopped 
  • 1 - Onion , finely chopped
  • 1 - Tomato , finely chopped
  • ¼ tsp - Cumin (Jeera) seeds
  • ¼ tsp - Mustard seeds
  • ¼ tsp - red chili powder
  • ½ tsp - Turmeric powder (Haldi)
  • ½ tsp - Amchoor /mango powder
  • ½ tsp - Garam masala powder
  • ½ tsp - Sambar powder (optional)
  • ¼ tsp - jaggery or sugar or brown sugar
  • ½ cup - Green peas,
  • ½ cup - Carrots chopped into cubs
  • ¼ cup - Bell pepper chopped into cubs,
  • ¼ cup - corn
  • 8-10 - Curry leaves
  • 1/2 tsp - Ginger , finely grated or chopped
  • 1 cup -  Coriander (Dhania) Leaves , finely chopped
  • 1 lemon - juice as per taste and is optional.
  • 1 tbsp -  Olive Oil
  • 1 tsp - Ghee
  • Salt , as per your taste
Method:
  1. Heat a wide thick bottom fry pan on medium heat, dry roast the Quinoa stirring continuously until nice aroma comes and some of the Quinoa turns golden. Almost like roasted peanuts smell. Yum! This is optional, but I feel the Upma tastes and smells better. May take 4 to 5 minutes. 
  2. Turn off the heat and transfer the Quinoa into a bowl. Add water to it and wash the Quinoa  multiple times until the water runs clear. Add water and keep it aside to soak (no need to pre-soak, just until other steps below are followed).
  3. In the same wide fry pan, add a tablespoon of oil on medium-low heat,  once the oil is hot, add green chilies.
  4. Meanwhile, parallelly in another bowl add 3 cups of water to bring it boil. I usually do this in microwave.
  5. Once green chilies are slightly roasted add - ginger, cumin & mustard seeds, and curry leaves.
  6. When the cumin & mustard seeds begin to sizzle, add onions and bit of sugar. Saute until the onions turn translucent.
  7. Now add chopped tomatoes. cover and cook for a minutes until slightly soft.
  8. Add the chopped mixed vegetables - peas, carrots, corn  and bell pepper.
  9. Stir in salt for the vegetables, cover the pan and let it cook for a minute or two.
  10. Open the lid, move all the vegetables to the sides. In the center of the pan, add all the dry ingredients (turmeric pdr, amchoor pdr, garam-masala pdr, red chili pdr, sambar pdr and sugar)  and ½ tsp of oil, mix and slightly roast the dry-ingredient for half minute. 
  11. Drain Quinoa and mix in to vegetable and masala mixture. Add salt as per your taste and mix well.
  12. Now carefully add the boiling water. Mix, cover and let it cook over medium heat for about 5-8 minutes or until Quinoa is done and all the water is absorbed
  13. Turn off the heat.
  14. Squeeze the lemon juice over the upma if using and mix. 
  15. Add the ghee and half of the chopped coriander leaves and mix.
  16. Garnish with rest of the leaves and serve hot with curds, pickle and sev on the side. 



Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

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~ Quinoa Bhath/Spicy Upma ~
Posted by Swetha @ 2/17/2019 07:43:00 PM :: 0 comments

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Avalakki Uppittu / Poha Upma

Sunday, November 18, 2018
Avalakki uppittu or Poha upma is quick and easy to make. Usually made for breakfast and packed for school lunch (tiffin). To be eaten warm, but with bit of savoury snack like Sev or chips on the side, it can be eaten at room temperature.

Ingredients:
  • 2 cups - poha (medium thickness)
  • 2 tbsp - peanuts
  • 1 medium - tomato - finely chopped
  • 1 medium - onion - finely chopped
  • 1/2 cup - grated coconut (optional)
  • 1/4 tsp - Turmeric 
  • 3-4 tbsp - oil
  • 2-3 - Green chillies - slit cut
  • 1/2 tsp - mustard seeds
  • 1 tsp - urad dal / black-gram
  • 1 tsp - chana dal / bengal-gram 
  • 4-5 - curry leaves
  • 1/2 tsp - sugar
  • 2 tbsp - chopped coriander leaves
  • Oil - 3 to 4 spoons
  • Salt as per taste
Method:
  1. Rinse and soak poha for about 5 minutes.  After rinsing, drain the water completely and set it aside. 
  2. Heat oil in a kadai /pan, add urad dal and chana dal and fry it. Once its color changes lightly, add mustard. Once it splutters, add onion, green chillies, curry leaves and fry well.
  3. When onion is half cooked, add chopped tomato, salt, sugar and turmeric powder. Stir it all well and cook for about 2 minutes or until tomatoes are cooked 
  4. Now add poha and mix well. If needed, sprinkle bit of water. 
  5. Turn of the stove, add chopped Coriander leaves and grated coconut, 
  6. Mix and serve warm, with Sev or curds.
Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

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~ Avalakki Uppittu / Poha Upma ~
Posted by Swetha @ 11/18/2018 02:03:00 PM :: 0 comments

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Rave Uppittu / Rava Upma / Sajjige

Saturday, November 17, 2018
Upma in North-India, Uppittu in Karnataka and Sajjige in South canara area .... are some of the common names. This is the basic Upma made out of Semolina and it is a wholesome healthy breakfast.

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

Ingredients:
  • 1 cup - medium rava / sooji / semolina 
  • 2 cups - water 
  • 1/4 tsp - turmeric powder 
  • 1 - Tomato (optional)
  • 4-5 tsp - cooking oil 
  • Salt - as per  taste 
  • Seasoning:
    • 1/2 tsp - mustard seeds 
    • 1 tsp - urad dal 
    • 1 tsp - bengal gram dal / chana dal 
    • 1 big - onion (optional) 
    • 1-2 - green chillies 
    • 5-6 - curry leaves
  • For garnish:
    • 2 tbsp - chopped coriander leaves 
    • 1/2 cup - fresh grated coconut 
    • 1 tsp - lemon juice (optional) 
Method:
  1. Preparation: 
    1. Soak urad dal and chana dal and keep aside.
    2. Chop onion, tomatoes and coriander leaves, 
    3. Slit green chillies 
    4. Grate fresh coconut 
    5. Take water and salt in a vessel and bring it to boil under low flame. 
  2. Put kadai (thick bottom pan) on stove and keep the flame at medium low. 
  3. Seasoning:
    1. Heat oil in the kadai.  Put mustard seeds to the hot oil, once mustard seeds splutters, drain both urad dal and chana dal 
    2. Add in slit green chillies, curry leaves, chopped and onion. 
    3. Fry until the onions are soft under medium flame.
  4. Add 2 cups of rava and continue frying for about 5 more minutes.
  5. Stir in cut tomatoes and turmeric powder.
  6. Pour the boiling water to the kadai, little by little, make sure there is no lumps forming. Mix well till it absorbs all the water. Add salt to taste.
  7. Mix in little more water, close the lid and allow it to cook for 3 to 4 minutes under low flame. 
  8. Garnish with grated coconut, lemon juice ( lemon is optional, not required if you use tomatoes) and chopped coriander leaves and mix well. 
  9. Turn off the stove, cover the lid and let it sit for a minute  
  10. Serve hot with curds / pickle / savory mixture. 

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~ Rave Uppittu / Rava Upma / Sajjige ~
Posted by Swetha @ 11/17/2018 07:45:00 PM :: 0 comments

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Karela Bhaja/Fry

Monday, October 02, 2017

Karela Bhaja or Bitter Gourd fry is a Bengali side dish commonly eaten at the beginning of a meal mixed with rice. Here is the recipe I learned from my mother-in-law with bit of my own twist.

Ingredients:
  • 2 - Bitter gourd / Karela / Hāgala kai
  • ½ tsp - turmeric powder
  • ¼ tsp - funnel seeds / Saunf 
  • 1 inch piece of cinnamon
  • ¼ tsp - red chili powder or black pepper powder (optional) 
  • Salt - to taste
  • 2 tsp - Oil
Method:
  1. Wash and cut the bitter gourds into thin round slices.
  2. Mix in turmeric powder and salt with the cut bitter gourd. keep aside for 5 to 10 minutes
  3. In a flat fry pan, add the oil and turn the heat to medium.
  4. To the hot oil, add funnel seeds and cinnamon piece. May also add a red chili for this tempering.
  5. Once the seeds splutters, add the bitter gourd. I usually spread the pieces flat on the pan and cover it for 3 to 4 minutes, then turn the pieces around to cook on the other side. You may also saute until it is cooked. 
  6. Serve hot with rice. The best way to eat it is to squeeze the cooked bitter gourd and mix it with rice and eat at the beginning of the meal to get all the health benefits of bitter gourd.

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~ Karela Bhaja/Fry ~
Posted by Swetha @ 10/02/2017 08:14:00 PM :: 0 comments

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