MEDU VADA RECIPE

MEDU VADA RECIPE | QUICK RECIPES

Medu Vada recipe is one of the most sought after thing as it is a South Indian recipe which has gained popularity all over the world. These are made using the urad dal which is ground to a very fine paste and whisked until creamy. Texture is the most important part of this delicacy as it is what makes or breaks the final outcome. Desired texture of a medu vada is super crisp from outside but airy, spongy and fluffy from inside. If made properly, interior of Vada turns out as soft as a cotton ball. A good vada melts in your mouth as soon as you bite into it. It is conventionally serve with ‘sambar’, hot lentil and vegetable stew and ‘coconut chutney’, a dip made up of crushed coconut and chana dal, tempered with curry leaves and mustard seeds.

INGREDIENTS

  • Urad dal – (1 cup)
  • Curry leaves – (1 teaspoon)
  • Ginger – ( 1 teaspoon)
  • Green chillies – (1 teaspoon)
  • Cumin seeds – (1/2 teaspoon)
  • Asafoetida – ( a pinch)
  • Salt to taste
  • Water as required
  • Oil for frying
  • Onion – (1/4 cup)/ optional

MEDU VADA RECIPE

  • Wash and soak urad dal in 3 cups of water for atleast 4 hours. Strain the extra water after dal is soaked and grind into a fine paste.
  • Transfer the ground lentil paste to a big bowl and whisk until it becomes light, airy and almost doubles up in size.
  • To check the texture of paste, drop one teaspoon batter in a bowl of water. If it floats on the surface then the batter is ready.
  • Now add all the spices and condiments in the batter such as green chillies, curry leaves, cumin seeds, asafoetida, ginger and salt to taste.
  • Fold all the ingredients together with a help of a spatula.
  • Heat oil in a kadai for deep frying the vadas on high flame.
  • Wet your palm with water and place a spoonful of mixture. With the help of your thumb, poke a hole in the centre.
  • Add the Vada into the hot oil. Once the vada holds its shape in oil, turn the flame on medium and frying until golden brown.
  • Repeat the process to make all the vadas.
  • Serve it with sambar and chutney or enjoy it as a snack with evening tea.

Notes

  • Always whisk the lentil paste in one direction, so that air remains entrained.
  • Do not add too much vadas in the oil at the same time as the temperature of the oil might drop which will make vadas turn out oily.

COMMENT DOWN BELOW NAME OF YOUR FAVOURITE SOUTH INDIAN DISH!

Daal Cheela

DAAL CHEELA | QUICK RECIPES

Daal cheela is one of the most beloved breakfast recipe from the lands of Northern India. It is made with a combination of ground lentils and spices. It is much healthier when compared to other breakfast items such as puri and parathas. Daal cheela is something which is enjoyed by all, from the youngest to oldest member of the family. This recipe is best paired with tamarind and mint sauce. Thin lentil crepes are stuffed with a generous amount of filling made with cottage cheese and green peas which makes it a wholesome dish.

DAAL CHEELA INGREDIENTS

  • Chickpea flour/ Besan – (1/2 cup)
  • Mung daal – (1/2 cup)
  • Water – (2 cups)
  • Green chillies – (1 teaspoon)
  • Ginger – (1 teaspoon)
  • Cottage cheese (sliced – 1/2 cup)
  • Coriander leaves – (1 teaspoon)
  • Green Peas – (1/2 cup)
  • Red chilli powder – (1 teaspoon)
  • Turmeric powder – (1/2 teaspoon)
  • Salt to taste
  • Oil for cooking

DAAL CHEELA RECIPE

  • Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
  • Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour and salt to taste in a bowl and stir in together. Add enough water for a flowing batter consistency.
  • Heat 1 teaspoon oil in a pan. Add green chillies, ginger and dry spices.
  • Add cottage cheese, green peas and salt to taste. Cover and cook for 5 minutes on a low flame.
  • Heat oil on a tawa and add one ladle full of batter at a time. Make sure that while adding the batter the flame is on low but tawa must be hot.
  • Cook the cheela until turns golden and crisp while occasionally drizzling some oil.
  • Place 2 tablespoons of filling in the centre of the cheela. Fold it in desired shape.
  • Serve hot with tamarind and mint chutney.

WHAT IS YOUR FAVOURITE BREAKFAST RECIPE? COMMENT DOWN BELOW!

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DAAL BHAJIYA RECIPE | QUICK RECIPES

Daal bhajiya

Daal bhajiya is a street style snack which is very popular in North India. These are the deep fried dumplings made with a combination of ground lentils, vegetables and spices.

  • DAAL BHAJIYA INGREDIENTS
  • Chickpea flour/ Besan – (1/2 cup)
  • Mung daal – (1/2 cup)
  • Water – (2 cups)
  • Green chillies – (1 teaspoon)
  • Onion (sliced – 1/2 cup)
  • Coriander leaves – (1 teaspoon)
  • Red chilli powder – (1 teaspoon)
  • Turmeric powder – (1/2 teaspoon)
  • Salt to taste
  • Oil for frying
  • Bread – (2 slices)
  1. DAAL BHAJIYA RECIPE
  2. Wash and soak mung daal for atleast 3 hours. After daal is soaked, drain the water and grind it to form a smooth paste. Transfer the ground daal into a big bowl. With the help of a whisk or a big spoon, whisk the daal in one direction until it becomes fluffy and doubles up in size.
  3. FOR DAAL PAKODI :
  4. Combine 1/4 cup mung dal paste, 1/4 cup chickpea flour, salt to taste in a bowl and stir in together. Do not mix it too much, just gently fold in all the ingredients with the help of a spoon. Add water if required.
  5. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  6. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  7. Serve hot with tea and mint chutney.
  8. FOR ONION BHAJJI
  9. In a bowl, add onion sliced, 1/4 cup mung daal paste, 1/4 besan, salt to taste, coriander leaves, green chillies, red chilli powder, turmeric powder. Add water if required, however, onion releases enough moisture of it’s own, so extra water would not be required.
  10. Mix all the ingredients without breaking the onion slices.
  11. Heat oil in a kadai and add one tablespoon of batter at a time. Make sure that while adding the batter the flame is on high and lower the temperature to medium after all the pakodi are added. Frying the batter on medium flame ensures that it is cooked properly from inside.
  12. Fry until turns golden and crisp. Take out from the oil with the help of a strainer and place on paper kitchen towels to remove excess oil.
  13. Serve hot with bread slices and mint chutney.

Whisk the daal batter in one direction only as it gives the best results.
Continue reading “DAAL BHAJIYA RECIPE | QUICK RECIPES”

RADISSON BLU PLAZA | THE GREAT KABAB FACTORY

Radisson Blu Plaza Delhi Airport
Radisson Blu Plaza Delhi Airport

Radisson Blu Plaza is a 5 star property situated on Delhi – Gurugram Expressway. You are spoilt with choices when it comes to dining at this place. Savour the authentic kababs at “The Great Kabab Factory” or enjoy buffet spreads at the all day dining restaurant, “NYC”. Enjoy Thai cuisine and cocktails at “Neung Roi” and “Savannah Bar”. The award winning R- The Spa is the best place to pamper yourself after a long day.

Watch Full Vlog PART 1

THE GREAT KABAB FACTORY | DINING EXPERIENCE

The Great Kabab Factory
The Great Kabab Factory ( INR 5000 for two – approx.)

The Great Kabab Factory is an Indian speciality restaurant which brings the buffet experience to your table. Restaurant serves the set menu in both vegetarian and non – vegetarian option. They claim to own the bank of 450+ authentic kabab recipes from all over the world.

AMBIENCE

Ambience of this place truly matches it’s name ” The Great Kabab Factory”. Dim lights and brick wall finish gives it a factory sort of vibe. Furniture is quite minimalistic which compliments the interiors. Long curtains in royal blue color draped over huge windows adds the royal charm which a fine dining restaurant must have.

OUR BEST PICK

Kabab

Veg. Galouti Kabab with Ulte Tawe ka Paratha
Veg. Galouti Kabab with Ulte Tawe ka Paratha

This was the first starter from the set menu and we absolutely loved it. Soft and succulent Veg. Galouti Kabab has a melt in mouth texture. Ulte Tawe ka Paratha takes it to another level by adding the much needed crunch and bite. Paratha is crisp and kabab is super soft making it the perfect accompaniment for each other. Kabab has a spicy after taste which adds the kick. Add some onion slices, green chutney and hung yoghurt dip to enjoy all the flavours at the same time.

A no. of delicious kababs were served after this, but this is something which we won’t forget.

Main Course

Main course at THE GREAT KABAB FACTORY
Main Course at THE GREAT KABAB FACTORY

We were already full by savouring the tempting kababs but couldn’t resist the main course at this place.

From the Indian breads section we opted for “Laccha Paratha”. In curries, we had two options – “Mutter Mushroom and Shahi Paneer”. Being a mushroom lover, I decided to go with it. We preferred “Dal Factory” over “Dal Tadka” as it is the speciality of the place. Dal Factory is dal makhni to which the restaurant adds the special touch.

” Subz Biryani” served here is made with the best quality long grain basmati rice. Assortment of garden fresh vegetables and selection of whole spices is what works with the rice to make this recipe heavenly. Biryani is accompanied by “Boondi Raita” which is a treat on it’s own.

Dessert

Kesar Badam Kulfi at RADISSON BLU PLAZA
Kesar Badam Kulfi

Kesar Badam Kulfi was definitely the star in the dessert section. Although, I am not a big fan of kulfi but trying this, made me one. Kesar Badam Kulfi is made by simmering the milk flavoured with badam and Kesar on low flame. Milk is stirred continuously at low flame until it’s quantity gets reduced to half. The reduced milk is then poured into moulds and frozen until set.

Kulfi was loaded with almonds which can be tasted in every bite. Kesar adds nice color and fragrance. We would prefer this indian delight over other ice creams any day. A no. of desserts such as pan ice cream , rabdi – jalebi and kesar halwa were served as well.

The meal ended with “Pan” which is an Indian mouth freshener. Not only it makes the breath fresh after a meal but also helps in digestion and prevents diseases like diabetes.

Comment below WHICH DELICACY YOU WOULD LIKE TO TRY AT THIS PLACE?

Vlog PART 2

Noodles Samosa | Chinese samosa

Noodles samosa

Noodles samosa also known as Chinese samosa is a fusion snack made by giving a twist to the traditional samosa. Read below full recipe.

  • INGREDIENTS
  • Frozen Samosa Patti or wonton sheets – 14 pieces
  • Instant noodles – 80 gram
  • Bell peppers – 1 cup
  • Soy sauce – 1 tablespoon
  • Hot sauce – 1 tablespoon
  • Salt to taste
  • Oil for frying
  • Water – to boil noodles
  • Cornstarch slurry – 4 tbsp
  1. Boil noodles and keep aside. Drizzle some oil over them so that they do not stick together.
  2. Heat 2 tbsp oil and saute bell peppers or any vegetables as per choice.
  3. Add boiled noodles and salt to taste. Give the noodles a nice stir.
  4. Add 1 tablespoon soy sauce and hot sauce. Mix well until noodles are quoted properly.
  5. Keep the filling aside to cool down.
  6. Noodles to be used fo filling
  7. Place samosa patti on a chopping board perpendicular to each other and place 1 tablespoon of filling on the portion which has been overlapped.
  8. Fold the two flaps adjacent to each other and mark 4 slits on the other two to flaps adjacent to each other.
  9. Overlap 1 section from each side at a time to form a Criss cross pattern.
  10. For better clarity check out the YouTube link embedded in the blog post.
  11. While folding the samosa use corn starch slurry to secure the wrapper in place.
  12. Final look
  13. Follow the previous steps to prepare all the samosa.
  14. Frying
  15. Deep fry samosa in hot oil and place on a kitchen towel to get rid of excess oil.
  16. Fry in hot oil
  17. Samosas are ready to serve.

These can be prepared ahead of time and stored in freezer. Fry just before serving.
Feel free to use any sort of vegetables or noodles and give samosa the personalized twist.

Noodles samosa also known as Chinese samosa is a fusion snack made by giving a twist to the traditional samosa. Read below full recipe. Samosa is a very popular snack in India. Traditionally samosa is made with potato filling rolled in all-purpose all purpose flour dough but today we will be using noodles for the filling of samosa.

Watch full recipe

Cooking 🕛 30 Minutes For noodles samosa

Ingredients

  • Frozen Samosa Patti or wonton sheets – 14 pieces
  • Instant noodles – 80 gram
  • Bell peppers – 1 cup
  • Soy sauce – 1 tablespoon
  • Hot sauce – 1 tablespoon
  • Salt to taste
  • Oil for frying
  • Water – to boil noodles
  • Cornstarch slurry – 4 tbsp

Recipe

  • Boil noodles and keep aside. Drizzle some oil over them so that they do not stick together.
  • Heat 2 tbsp oil and saute bell peppers or any vegetables as per choice.
  • Add boiled noodles and salt to taste. Give the noodles a nice stir.
  • Add 1 tablespoon soy sauce and hot sauce. Mix well until noodles are quoted properly.
  • Keep the filling aside to cool down.
Noodles to be used fo filling
  • Place samosa patti on a chopping board perpendicular to each other and place 1 tablespoon of filling on the portion which has been overlapped.
  • Fold the two flaps adjacent to each other and mark 4 slits on the other two to flaps adjacent to each other.
  • Overlap 1 section from each side at a time to form a Criss cross pattern.
  • For better clarity check out the YouTube link embedded in the blog post.
  • While folding the samosa use corn starch slurry to secure the wrapper in place.
Final look
  • Follow the previous steps to prepare all the samosa.
Frying
  • Deep fry samosa in hot oil and place on a kitchen towel to get rid of excess oil.
Fry in hot oil
  • Samosas are ready to serve.
Notes
  • These can be prepared ahead of time and stored in freezer. Fry just before serving.
  • Feel free to use any sort of vegetables or noodles and give samosa the personalized twist.

Comment down below what all varietieS of samosas have you had ?

Kachori with Aloo Sabzi

I really miss going out and having street food with thinking twice. These days are quite difficult as all I can do is look at this mesmerizing pictures.
Kachori and Aloo Sabzi is a North Indian breakfast staple. You can find it at every nook and corner of Delhi and U.p. Kachori was crispy and sabzi was spicy. Both the things compliments each other very well and if you want to enjoy it properly then you must try it by adding the sabzi on top of kachori pieces. If you have it separately flavours will still be the same but the texture will be very different.

Price- 10 rs. per piece near Nirman Vihar Metro Station

I was missing the street style kachori sabzi very much, so this morning I tried to recreate it in my kitchen. Trust me guys it’s very simple to make and can be made in less than 30 minutes!
Recipe :
Kachori –
1) 2 cups of all-purpose flour ( maida)
2) 2 tablespoon oil
3) Salt to taste
4) A pinch of baking soda
5) Water to knead dough
6) Mix all the ingredients to knead a tight dough and keep aside.
7) Form small balls and stuff them with dal mixture.
8) Flatten with rolling pin and deep fry at medium flame until golden.

Buy All-purpose flour – https://www.amazon.in/Rajdhani-Maida-500g/dp/B079H9STVG

Deep Fry at low flame

Sabzi –
1) Heat 2 tablespoon oil in a pressure cooker.
2) Add 1 teaspoon cumin seeds, 1 tablespoon red chilli powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
3) Add 1 chopped tomato and 1 teaspoon chopped ginger.
4) Add 2 cups of diced potatoes, salt to taste and 400 ml water.
5) Cook until 1 whistle. Add amchur after opening the pressure cooker.

Finally-
Serve hot!!!

Comment down below if you are missing kachori sabzi and would try this at home?