Medu Wada with Award & Reward :)

I have more than one reason to be happy today! My blog was selected as last week's winner for the Foodie Blogroll "Comment to win a copy of Sanjeev Kapoor's Party Cooking Book" contest!




I received this book today and I am really excited to see all new and amazing recipes in it. Thanks to foodie blogroll for this awesome reward.

Another wonderful thing is my blogger buddy Aparna (http://ladiesspecialadukkala.blogspot.com/) has shared Kreative Blogger award with me. She has very beautiful blog. Thank you so much Aparna for remembering me. So sweet of you!

Now coming to todays recipe which is Medu Wada. This is one of the most preferred breakfast item. Whenever I go out for breakfast I will keep switching mu order between Dosa and Vada :) Wada with hot sambar and chutney makes a very filling breakfast. I love eating just wada by itself when it is nice warm. So  I was frying these wadas with one hand and eating hot wadas with other hand. :)
 So here goes the recipe:

Ingredients:
1 1/2 cup urad dal
3 green chillies finely chopped
7-8 crushed curry leaves
1 tbsp ginger grated
15-20 small pieces of fresh coconut
pinch of hing/asaphoetida
oil for frying
Salt

Method:

1. Soak urad dal in water for atleast 6 hours
2. Drain the water. Grind urad dal to a coarse paste. While grinding add very very liitle water. You can simply sprinkle water; just enough for making a paste.
3. Add remaining ingredients to paste except oil and mix nicely.
4. This step is very important for making vadas nice and fluffy. You need to beat the batter with egg beater so that air gets incorporated in batter. This aeration will help in making vadas fluffy.
5. I got one very nice trick from video of Vahchef(VahreVah.com) for this. To check wheather aeration is done or not, drop small dollop of batter in a bowl filled with water. The batter should float and should not sink to bottom. If it sinks, beat batter for some more time.
6. Heat oil in deep kadhai for frying. Apply water to your palms. Make a lemon sized ball of batter. Flatten it a little bit and make hole in it by thumb. Slide it gently in oil. Deep fry on low-medium flame till it turns nice golden brown in color.

Enjoy hot wadas with Sambar or coconut chutney. 1 1/2 cup Urad dal makes mediun sized 18-20 vadas.
Preparation time: 40 minutes.

Rava/sooji Idli

Rava idli is simple,easy to make and delicious version of idli. No need to soak,grind and plan in advance. As idli this is specially popular as breakfast item. But sometimes I make it for dinner too. It makes a feeling, healthy with little effort.

Ingredients:

1 cup rava/sooji/semolina

1 1/2 cup curd

1/4 cup grated coconut

1 tbsp urad dal

3 green chillies finely chopped

1 tbsp finely chopped coriander leaves

1 tomato sliced

1 tbsp cashews

1 tsp grated ginger

1/2 tsp mustard seeds

1/4 tsp soda

4-5 tsp oil

salt

Method:

1. Heat oil in kadhai. Add mustard seeds. When they splutter add ginger, green chillies, urad dal. Fry for a minute.
2. Add rava and fry till it turns light brown.
3. Switch off the heat.
4. Let this mixture cool down.
5. Add curd, grated coconut, soda, coriander leaves and salt. Mix nicely. Consistency of batter should be like normal idli batter. If required add little bit of water.
6. Let this batter sit for half an hour. 
7. Grease idli stand with oil. Place tomato slice and cashew in the bottom and then put idli batter on the top in idli plates. This way when idli is removed tomato slices come on the top.
8. Steam for 10-15 minutes.

Serve hot with chutney and sambar.

Preparation time : 30 minutes.

Tikhat Mithachi Puri ( Spicy Puri)

Tikhat mithachi Puri (called in Marathi) is a spicy version of our favorite Puris. This is my father's favorite breakfast. He just loves how my mom makes this puri. Tikhat mithachi puri can also be a great tea time snack. I hope you also enjoy this dish as much as my family.

Ingredients:
2 cups wheat flour
1 tsp red chilli powder
3-4 green chillies
1 1/2 tsp cumin seeds
1/2 tsp haldi/turmeric
Oil for frying
Salt

Method:

1. Grind green chillies and cumin seeds together.
2. Mix following ingredients :                                                           Wheat flour, red chilli powder, green chillies- cumin seeds paste, haldi/turmeric, Salt 
3. Heat 2 tsp oil and add hot oil to above mixture.
4. Add water and knead hard dough.
5. Keep this dough covered for 20-25 minutes.
6. Make lemon sized balls of this dough. Roll them into small puris.
7. Heat oil in deep kadhai.
8. Deep fry puris when oil is hot. When puri puffs up on one side; flip puri to fry on other side. For puris to puff, tap it softly with spatula.

Serve hot with any chutney or pickle. Check out my post for shengdana/groundnut chutney. This chutney and puri makes a fantastic combination.

I am sending this to EC's Tea Time Snack Event.

Preparation time: 30 minutes

Tapioca/Sabudana thalipeeth

Sabudana thalipeeth is one of the most favorite dishes in Maharashtra. It makes a great, tasty breakfast. It is usually made during fasting (Upwas).  I remember in my childhood days I used to wait for Ekadashi ( festival on which we fast) so that I get to eat this tasty dish. :)

Sabudana khichdi is one more dish which you can make using same ingredients. Once I had bought sabudana of some new brand. I soaked it for making khichdi. But it became little bit sticky. If sabudana becomes more soft; its khichadi does not come out right. In such situation Thalipeeth is a perfect solution. I made its thalipeeth and it came out wonderful. :) This is one of many recipes which my mom taught me.

Ingredients:
1 cup sabudana
1 big potato peeled and grated
3-4 chillies
1/4 cup groundnut powder
1 tsp cummin seeds
oil
salt

Method:

1. Soak sabudana for 4-5 hours. You can also keep it overnight if you want to make this for breakfast. Add enough water to cover the sabudana. 
2. Make a paste of green chillies and cummin seeds.
3. Mix all the ingredients except oil. If mixture is dry, add little bit of water to make it moist. This way you will be able to pat it easily.
4. Take 2 tsp oil on tava/griddle. Make handful ball of the mixture. Pat it on tava. Make holes in it and put little bit of oil in holes.
5. Heat tava. Cover lid and cook for 2 minutes. Remove the lid and flip to bake other side. Roast on both sides till it becomes golden and crispy.

Serve hot with ghee.

Preparation time : 20 minutes.

Cabbage Paratha

Cabbage is one of the least preferred vegetables for most of us. Many people avoid eating cabbage sabji for its smell. If you are not  a big fan of any vegetable the best solution is making Paratha :) Cabbage paratha tastes great and its very easy to roll. When I first started making parathas, rolling it was a challenge. But cabbage paratha is the most easy one.

Ingredients:
1 small cabbage grated
3 cups of what flour
1 tsp chilli powder
1 tsp dhania powder
1 tsp jeera powder
1/2 tsp garam masala
Oil/Butter/Ghee for frying
Salt

Method:

1. Mix salt and wheat flour. Knead the dough by adding water little by little. Make non sticky soft dough. Keep this dough covered for 20-25 minutes.
2. Add cabbage to heated pan. Fry for a minute.
3. Add chilli powder, dhania powder, jeera powder, garam masala and salt to cabbage. Mix well and fry for 4-5 minutes. Fry till this filling becomes dry.
4. Make sure filling is not mushy so that we can roll parathas easily. Let filling cool down for few minutes.
5. Take a handful of dough and roll it into a thick small roti.
6. Put some filling in the center. Bring all the edges of roti together so that it forms a flattened ball shape with all the filling covered properly.
7. Roll it into a round paratha applying flour as required.
8. Place paratha on heated griddle/tava. Apply oil/butter as per your choice. Cook on both the sides.

Preparation time : 30minutes

Rava Masala Dosa

When you say breakfast, Dosa is one thing which is everybody's favourite!! But to make it you need to prepare one day in advance. Today's recipe of Rava dosa is an exception to this. It is the easiest dosa to prepare. No need to soak and grind anything. So this instant dosa recipe is surely worth a try!!

Ingredients:

1 cup Rava

1 cup rice floor

1/2 cup maida

1 Onion

Salt

For Masala (Potato Bhaji) :

4 medium sized potatoes

1 big onion

4 cut green chillies

1 tbsp urad dal

5-6 Curry leaves

1/2 inch ginger

1/2 tea spoon Mustard

1/2 tea spoon Turmeric

1/2 tea spoon jeera

Oil 2 tea spoon

Salt

Method:

1. Mix all the ingredients for dosa and add water. The consistency of batter should be as of buttermilk.
2. Apply oil to tava (griddle) .
3. For any dosa we normally pour batter on griddle and spread it with ladle. But this batter is thin so make dosa by sprinkling the batter on griddle. Make dosa by taking little by little batter in hand and sprinkling on griddle. This way dosa will have a nice net like structure.
4. Take dosa off the heat when it turns nice golden brown.

For making Potato bhaji:

1. Boil potatoes in pressure cooker. Peel potatoes and mash them.
2. Heat oil. Add mustard seeds.
3. When mustard seeds splutter add jeera, turmeric, green chillies, chopped onion, urad dal.
4. Fry till onion turns golden brown. Then add potatoes and salt. Mix together properly and take it off the heat after 2-3 minutes.

You can also serve this instant dosa with coconut chutney. I hope you will enjoy this quick version of rava masala dosa.

Preparation time : 30 minutes

Serves : 4