Friday, June 23, 2017

MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Medu vadas are one of the most famous breakfast item across South India. It's made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. The lentils are soaked for 2 hours and than grind into a coarse paste. Add spices and veggies just 10 minutes before frying the batter and enjoy your crunchy and delicious medu vadas with your favorite chutney and sambar.

Mornings get so much better when Mom pampers with piping hot Medu Vadas aka The Indian Savory Doughnuts with coconut, coriander and tomato onion chutney.

Medu vadas are one of the most famous breakfast item across South India. They are made by split black lentils (urad dal) batter and deep-fried in a doughnut shape savory fritters. They are crunchy and crispy on the outside and soft on the inside. Medu vadas are an extremely delicious recipe for a breakfast, lunch or any kind of occasion. They can be enjoyed with variation of dips, lentils based vegetable stew (sambar) or even a cup of hot tea!

I grew up eating Medu vadas and nothing can supersede it. It's a staple food in our family. As a kid, my parents took me to 'Indian Coffee House', quite frequently and now we have a weekend ritual of dining out to the nearest 'Sagar Restaurant'. I have fond memories of gorging on idlis, utthapam, dosas but medu vadas remains my favorite. Yesterday, my Mom surprised us with these delicious medu vadas. It was raining most of the weekend here, so we enjoyed it even more.

Medu vadas are made by split black lentils (urad dal) batter. Wash the urad dal, soak them into the water for about 2-3 hours and grind into a coarse paste. Add the spices and veggies just 10 minutes before frying the batter and enjoy your crunchy and delicious medu vadas with coconut, coriander, tomato onion chutney and hot tea!

Do try this recipe, I would love to hear how it turns out for you!


MEDU VADA - THE INDIAN SAVORY DOUGHNUT

Serves: 5-6 people
Soaking time: 2-3 hours
Preparation time: 15 minutes
Cooking time: 30 minutes
Author: The Food Root

INGREDIENTS

1 cup - split black lentils
2 cups - water
1 medium size onion, chopped
1 medium size capsicum, chopped (optional)
few curry leaves, chopped (optional)
1 tablespoon - rice flour (optional)
1 inch - ginger, grated
2 green chillis, chopped
1/2 teaspoon - cumin seeds, roasted
1/2 teaspoon - turmeric powder
1/3 teaspoon - garam masala
1/3 teaspoon - red chilli powder
1 teaspoon of salt or as per taste
coriander leaves, chopped
Oil for frying

INSTRUCTIONS

1. Rinse and wash a cup of split black lentils under the running water. Soak 1 cup of split black lentils in 2 cups of water for 2-3 hours.

2. Drain the excess water, if any, and add the soaked lentils in the grinding jar. Add enough water into the jar and grind it into a smooth paste.

3. Transfer the paste into a big bowl and add all the spices and chopped veggies (onion, capsicum, curry leaves, rice flour, ginger, green chillis, cumin seeds, turmeric powder, garam masala, red chilli powder, salt and coriander leaves) in the batter and mix it well.

4. Let the batter rest for 10 minutes.

5. Meanwhile pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil.

6. Take water in a small bowl, wet your hands, place some batter between the palms of your hands and lightly flatten it. Make a whole in the center of the batter to give it a doughnut like shape and gently transfer it in a pan and start frying until it turns golden brown.

7. Place them on a paper napkin to absorb excess oil.

8. Serve these delicious medu vadas with coconut, coriander, and tomato onion chutney and a cup of hot tea!

NOTES

1. Pour sufficient oil in a deep pan, to a depth of atleast 2 inches and start heating your oil on medium flame for first 5-6 minutes and than gently increase the flame, to the normal deep frying temperature of 350 degrees Fahrenheit (177 C).

2. You can fry atleast 4 medu vadas at a time, but it depends on the size of the pan.

3. You can add a tablespoon of rice flour and chopped veggies in the batter to make your vadas more crunchy and crispy.

4. Add the ingredients just 10 minutes before frying the batter and enjoy your crunchy medu vadas with your favorite chutneys!

Wednesday, June 14, 2017

PANEER BHURJI - SCRAMBLED COTTAGE CHEESE

Paneer bhurji, a simple and quick North Indian breakfast where cottage cheese is scrambled and sautéed with ginger, garlic, onions, tomatoes and spices.

A quick and simple paneer bhurji to mop with hot phulkas or any bread of your choice!


Paneer bhurji, a simple North Indian breakfast where cottage cheese is scrambled and sautéed with ginger, garlic, onions, tomatoes and spices. It makes a delicious light breakfast when served with hot phulkas, and are great protein rich fillings, for sandwiches, rolls and wraps. This dish is often served in the Dhabas (roadside eateries) with tandoori rotis and naans. For vegan version, you can substitute cottage cheese with tofu. 

You can make cottage cheese at your home or buy it fresh from the market. It's a super delicious side dish and wrap filling recipe! It's neither too spicy, nor too bland. It packs in protein, fibre and healthy fats. It's a simple recipe that gets ready in less than 15 minutes. I got 3 servings out of this recipe. It's a great side dish to make when you're out of fresh vegetables but need something healthy and delicious to eat.

This recipe doesn't call for dozen of spices, it can be made by adding few simple spices. I haven't done much. Just the tempering of ginger, garlic, onions, tomatoes, few spices, and, combining the mixture with scrambled cottage cheese and it's done! Enjoy the dish with hot phulkas or any bread of your choice, or roll the filling into a wrap or make sandwiches.

Give it a try and let me know if you like it! Sorry, I've been MIA for last couple of days. I wasn't well the whole of last week but am better now. Stop by again, as next few weeks are shaping up to be good with few posts on a pipeline!! 
Happy Wednesday Y'all!!! 



PANEER BHURJI - SCRAMBLED COTTAGE CHEESE


Serves: 3 People
Preparation time: 5 minutes
Cooking time: 12-15 minutes
Author: The Food Root


INGREDIENTS

200 grams - Cottage cheese (paneer)
2 medium size - Onions, chopped
1 medium size tomato, chopped
2 tablespoon - Olive oil or clarified butter
1/2 inch - ginger, peeled (grated)
4-5 - garlic cloves, finely chopped
2 green chillis, chopped
1/4 teaspoon - Turmeric powder
1/2 teaspoon - Red chili powder
3/4 teaspoon - Coriander powder
1 teaspoon - Salt or as per taste
chopped coriander leaves

METHOD

1. Heat olive oil or clarified butter in a non-stick skillet. 

2. Add grated ginger and chopped garlic, stir it, until they are crisp and brown, for about 40-50 seconds on medium flame.

3. Add chopped onions, sauté it, until lightly softened, for about 3-4 minutes on medium flame.

4. Add chopped tomato and stir for 2-3 minutes on medium flame.

5. Next, add chopped green chillis and spices - turmeric powder, red chili powder, coriander powder and salt. Mix it well.

6. Scramble the cottage cheese and add it in the mixture. Stir well to combine. Cover the pan for 2-3 minutes.

7. Remove the pan, and garnish it with chopped coriander leaves. Turn off the stove and transfer the paneer bhurji immediately to a serving bowl.

8. Serve it hot with tandoori roti or any bread of your choice!

NOTES

1. It's a super delicious side dish and wrap filling recipe for sandwiches, wraps, rolls and even paranthas!

2. For vegan version, you can substitute cottage cheese with tofu.

3. You can also add peas and capsicum in the dish but it's totally optional.