Thursday, October 3, 2013

Parippu Vada(परिपु वडा) OR Daal Fritter

I love fried items especially bhajji , dalvada , vada panv , parripu vada and much more. Naming the dishes itself bringing water in my mount and make my tummy grumbling.

In India, during monsoon at home we make some fried stuff and eat while watching rain.  My mother in law makes this yummy dish which so close to dalvada that whenever I eat it reminds me of my home and growing up memories.

(1). 1 cut onions
(2). 4-5 chopped green chilies 
(3). 20 -25 curry patta leaves
(4). 2 cup tuver daal
(5). pinch of asafoetida
(6). Salt to taste
(7). 1 teaspoon redchilli powder(optional).
(8). 1.5 table spoon ginger paste

Soak tuver daal in warm water for 2.5 hours.  Drain the daal in big colander.  Add onion, curry leaves, green chilies, salt and ginger paste. And grind this daal in mixie. You don't have to make paste, just grind coarsely.  
Onion,green chillie & curry leaves

Drained Daal

Now make small balls and flatten it(optional) and put them on aluminum foil.

Parrippu balls flatten
Heat oil in the deep frying pan on high flame. Wait for oil to become hot, once it becomes hot reduce the flame to medium. Add vadas and fry till both sides are golden brown and crispy.

Remove excess oil with paper napkins or kitchen towel.

Serve parippu vada hot with ketchup or fried chilli and cut wedges of onion. You can also eat with masala chai or coffee.

You can use chana daal also if you like.
If you think your vadas are breaking while frying add 2 table spoon of rice flour or soji in mixture and mix well.

Monday, August 12, 2013

Dum Aloo (दम आलु )

This Punjabi dish is goes great with chapati , paratha or with hot pilaf or jeera rice.
Here is the recipe for the Dum Aloo.

(1). Small baby potatoes 8-10 pieces
(2). 1 teaspoon asafoetida
(3). 1 teaspoon turmeric powder
(4).1 teaspoon red chili powder
(5). 1 teaspoon cumin seed.
(6).Salt to taste
(7). 2 teaspoon ginger garlic paste
(8).2 tablespoon oil
(9). 2 cardamom whole
(10). 1 cinnamon stick
(11). half cup yogurt
(12).half cup nut powder (cashew,almond,walnut)
(13). 2 finely chopped onion
(14). 1 chopped tomato
(15). Chopped Coriander leaves.

Boil potatoes so they are fork tender. Peel the skin. If potatoes are big cut into two pieces. Now take oil in nonstick pan, add table spoon oil. Add whole cardamom and cinnamon stick and fry potatoes till they are golden brown. Set aside this potatoes on paper or cloth napkin to soak extra oil. Now in same pan add  1 table spoon oil, once oil becomes warm add asafoetida and cumin seed, when seed changes its color add chopped onions and ginger garlic paste. Add salt to taste and cook till they are golden brown. Now add chopped tomatoes, chili powder, turmeric powder, salt and cook till gravy started forming . If needed add half cup water. Take this gravy make fine puree using blender. Take nut powder  in bowl and add little water and make nut paste.

Start stove and in non stick add gravy, nut paste and mix it well cook for 5 minutes. Switch off the stove and add yogurt and mix it well in gravy. Now immerse potatoes in the gravy. Garnish with chopped coriander leaves.

Serve with parathas with spicy pickle.

In picture below, I have not added turmeric powder that is the reason gravy is in more red in color. If you like golden yellow color add turmeric.

Potatoes Golden Brown

Dum Aloo

Tip:- you can use this gravy and add fried paneer to it.