Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes: South Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

Tuesday, 27 January 2015

South Indian Food Recipes Indian Food Images Thali Menu Calori Chart Picture Photography Item Meme Photos Dishes

South Indian Food Recipes Biography

Source (Google.com.pk)

Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.
makes 8.
Ingredients:
8 green chillies (I use yellow chilli peppers)
For Filling
1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)
For Batter
1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Method
Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them Tamarind Chutney.
Suggestion
You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
The left over makes great sandwiches.

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.

Recipe will make 24 Vadas.
Ingredients:
1 cup split wash moong dal (available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped cilantro (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil to fry

Method
Wash and soak dal in about 3 cups of water for four hours or longer.
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
Heat the oil in a frying pan on medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.
Moong Dal Vada should be crispy from outside and should be soft inside.
Serve them with Hari Cilantro Chutney.

Muthias are steamed spiced dumplings, made with gramflour (besan), cabbage, and spices. They make a tasty appetizer or snack.
Serves 4.

MuthiaIngredients:
Muthia:
1/2 teaspoon sugar
1/8 teaspoon citric acid
4 cups very fine shredded cabbage
1 cup gram flour (basen) (available in Indian grocery stores)
2 tablespoons whole wheat flour
2 tablespoons chopped fenugreek leaves (can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi) fenugreek can also be replaced with chopped cilantro (hara dhania)
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed (jeera)
1/2 teaspoon turmeric (haldi)
1 teaspoon salt (adjust to taste)
2 tablespoons oil
For Seasoning and Garnish:
2 tablespoon oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds (til)
4 whole red chili
2 tablespoon chopped cilantro (hara dhania)

Method:
Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.
seasoning
Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
Serve them hot or at room temperature.
Notes:
Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
Muthias can be refrigerated for 3 to 4 days.
Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
Variation:
You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
Serving suggestions:
Muthias are great with cilantro chutney.
Muthias can be served just after steaming, but before seasoning, with cilantro chutney.