Southindian Dessert Athika Palagaram Recipe

Athika meaning fig in Tamil,  which is normally prepared on festivals. Blackgram dal (urad dal) is soaked for this dish then ground to form a smooth paste and deep fried in ghee then soaked in coconut milk spiked with cardamom and served chilled. Traditionally Tamil families prepare this dish on special occasions and festivals.

Recipe video uploaded on Youtube English and Tamil Channel 😊

Ingredients:

250 Grams Black Gram Dal (Urad Dal)

2 Cups Thick Coconut Milk

1/2 Cup Sugar 

3 Pods Cardamom

1/4 Tsp Salt

Oil and Ghee For Frying

Garnish: Chopped Almonds, Pista, Cashews 

Prep: Wash the black gram dal thrice, then add enough water to soak the black gram dal, cover and allow the dal to soak for an hour. Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes. Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter. Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve. Using a coconut grater start to grate the fresh white part of the coconut. Add the grated coconut to a mixer jar and grind to form a paste we can add warm water and grind it further. Place a sieve on a mixing bowl then pour the ground coconut paste in the sieve and squeeze the pulp to extract coconut milk. For this recipe we will require only first extract coconut milk. The ground coconut can be used in curries or in chutney. In a mixer jar add sugar and cardamom and grind to form a smooth powder and reserve. Place a wok with oil for frying on medium flame. Chop the almonds, pista, and cashew for garnish.

Method:

Add the ground sugar and cardamom powder to the coconut milk an stir well allow it to rest in the fridge until use.

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Add the fried vada to the coconut milk and garnish with chopped nuts and serve chilled ... Enjoy!

Sweet Vada Recipe

Sweet vadas are prepared for festivals or to celebrate any occasions at home. We can prepare sweet vadas with jaggery or sugar syrup.

 

Recipe video is uploaded on Youtube English and Tamil Channels 😉

Ingredients:

250 Grams Urad Dal (Black Gram Dal)

2 Cups Sugar

1 Cup Water

3 Cardamoms

1 Clove

1/4  Tsp Salt

Oil and Ghee for frying

Garnish: Dried Coconut, Chopped Nuts (Pista, Almonds, Cashews)

Prep:

Wash the blackgram dal thrice, then add enough water to soak the blackgramdal, cover and allow the dal to soak for an hour.

Once the dal has doubled in volume, drain the dal in a colander. Allow the dal to drain for 15 minutes.

Add the dal to a mixer jar in batches with just 2 to 3 tsp water grind the dal to a smooth batter.

Add the ground batter to a mixing bowl. Add 1/4 tsp salt and beat the dal batter to form air and reserve.

In a wok or pot bring a glass of water to rapid boil. Add clove, cardamom and sugar stir and allow to boil and reduce. Prepare a semi thick sugar syrup. If we rub tiny amount of sugar syrup between two fingers the syrup must be sticky, that should be the consistency. Remove the sugar syrup from flame and set aside.

Place a wok with oil for frying on medium flame.

Chop the almonds, pista, and cashew for garnish.

Method:

Once the oil has reached temperature, take small portions of the dal batter, forming even size ball gently drop in hot oil. Try to fry a batch of 5 to 6 vadas.

Flip the vadas every 2 minutes and fry till golden. Once the vadas are fried drain from excess oil and place it on a tissue or rack.

Once the vadas are done add it to the sugar syrup gently flip and allow to absorb the syrup for 10 minutes.

Serve the vadas in a serving plate, garnish with coconut powder and chopped nuts...Enjoy! 

Plantain Vada Recipe

Crispy and spicy plantain Vada's can be served as a starter or with southindian meals.

Recipe Video posted On Youtube English Channel 😉

 

Ingredients:
2 Medium Plantains (Approx 1 1/2 cups cooked)
1 Cup Roasted Bengal Gram
1 Medium Onion
1 Inch Ginger
4 to 5 Green Chilies
1 Inch Cinnamon
3 Cloves
2 Cardamom Pods
1/4 Tsp Fennel seeds
2 Sprigs Curry Leaves
5 Sprigs Coriander
5 Sprigs Mint
Salt to taste
Oil for frying.

Prep:

Add 2 to 3 cups water in a pot and bring it to boil on medium flame.

Wash the plantain, chop and remove the stem.

Add the plantain to the boiling water and cook until tender on medium flame.

Once the plantain is fork tender remove from flame and allow it to reach room temp.

Heat a wok on medium flame. Add the roasted bengal gram, constantly stir and dry roast until slightly golden. 

Transfer the roasted bengal gram to a plate allow it to cool.

Once the bengal gram has cooled down transfer to a mixer and grind to form fine powder.

Peel and wash the onion. Finely Chop and reserve the onion.

Remove the stems from chilies, wash and chop.

Peel, wash and chop the ginger.

Separate the coriander leaves and mint leaves from stem. Wash the mint and coriander well. Drain the mint and coriander in a colander, finely chop and reserve.

Method:

Peel and add the plantains to a mixing bowl or large plate. Break the plantain into pieces then start to mash it use a masher to mash and form a smooth dough.

In a mixer jar add fennel seeds, cloves, cardamom, cinnamon, 1/4 tsp mint, 1/4 tsp coriander, chilies and chopped ginger. Grind all the ingredients to form a coarse paste.

Add the masala paste to the plantain dough along with finely chopped onion, mint, and coriander knead until all ingredients are well combined.

Gradually add roasted chickpea flour and knead to form a semi tight dough.

Place a wok on medium flame add enough oil for deep frying.

Divide the dough and add salt to one portion of the dough and knead well. Form uniform lime size dough balls. Flatten with your palms and gently drop the plantain patty in hot oil.

Allow the plantain to fry for a minute on one side then gently flip and fry on the other side. Keep flipping the patty every minute and fry it until golden. Drain the plantain vada from hot oil and place it on a plate lined with kitchen towel.

Serve the plantain vada hot with chai and enjoy!

Hyacinth Beans Fritters / Mochai Vadai Recipe

When in season we never miss a chance to prepare dishes using hyacinth beans or as locals refer it as avarekalu / mochakkai. One must visit vvpuram Bengaluru's own food street to taste this fritter sold during avarebele mela. These crispy fritters are so addictive and packed with flavors from masala and beans.

Mochai Vadai, Hyacinth Beans Vada Recipe Video in English 😉

How to hull Hyacinth beans for the recipe video in detail 😉

Hulled hyacinth beans vadai Ingredients:

200 Grams Hyacinth Beans (Peeled and Hulled)

100 Grams Split Chick Peas

150 Grams Finely Chopped Onions

10 Green Chilies

10 Cloves Garlic

1 1/2 Inch Ginger

8 Sprigs Mint (Finely Chopped)

8 Sprigs Coriander (Finely Chopped)

5 Sprigs Curry Leaves (Finely Chopped)

1 Star Anise

5 Cloves 

Two...1 Inch Sticks Cinnamon 

1/2 Tbsp Fennel Seeds

Salt as per taste

Oil for frying....

Prep:

1. Peel, hull and reserve the hyacinth beans.

2. Wash the split chickpeas (kadalai paruppu) twice or thrice and soak in water for 30 minutes until the split chickpeas doubles in size.

3. Once the chickpeas doubles wash and drain the excess water using a sieve. To achive crispy fritters always prepare the batter with very less water and do not soak the chickpeas for longer period of time.

Method:

1. In a mixer add cleaned ginger pieces, garlic, chilies, fennel seeds, star anise, cinnamon, cloves and cardamom, grind to form a smooth masala paste. Make sure not to use water.

2. To the masala paste, add small batches of hyacinth beans pulse and grind to form a coarse paste. Transfer the ground batter to a mixing bowl.

3. Follow the step and grind the hyacinthbeans without water and reserve in a bowl. To the same mixer grinder add the soaked and drained chickpeas and grind to form a tight batter, do not add water, if needed add only few tbsp water and grind to form a coarse paste.

4. To the batter add finely chopped onion, coriander, mint and curry leaves, knead and combine the batter until all ingredients are well incorporated and reserve.

5. Divide and reserve the batter in a mixing bowl required for frying. Add salt to the batter and mix well. Heat oil for frying in a wok on low flame.

6. Once the oil reaches temperature place on lowest flame setting. Take slightly larger than lime size roundel, wet your hands and palms flatten the batter in your palm and gently drop the created vadas in hot oil and fry on low flame.

7. Make sure not to place the flame on high flame setting fry the vadas on low flame for 2 minutes on each side. In 5 to 10 minutes the vadas should turn light golden in color, using a slotted spoon drain from excess oil, reserve on a tissue paper before serving...Serve hot with mint chutney...Enjoy!

Tapioca Medu Vadai / Maravalli Kizhangu Vada Recipe

People who want to try medu vada in a different way, this is a perfect  recipe. I've used tapioca instead of black gram dhal. Tapioca is gluten free cooks faster, it's a wonderful vegan recipe. These Vada's can be served as a starter or side dish for southindian meals.

Advance cooking please clean and steam cook the tapioca as shown in my video on Youtube

How to clean and cook tapioca video

Tapioca Vada Recipe on Youtube 

Ingredients:

250 Grams Cooked and Grated Tapioca

1/2 Cup Finely Chopped Onion

5 Sprigs Coriander Finely Chopped

5 Sprigs Curry Leaves Finely Chopped

1 Tbsp Ginger Finely Chopped

1 Cup Rice Flour Sifted 

1 Tsp Cumin Seeds

1/4 Tsp Asafetida

Salt as per taste

Oil for frying

Prep:

Clean and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Wash, peel and clean all the veggies (onion, chilies, ginger, coriander, curry leaves).

Finely chop all the veggies and reserve.

Method:

Add finely chopped onion, coriander, curry leaves, ginger, chilies to the tapioca dough.

Add cumin and asafoetida to the dough and knead the dough.

Gradually add rice flour, 1 tbsp at a time and knead to form a dough which is sticky yet firm.

If we add excess rice flour the vadas will be hard and not spongy.

Heat oil in a wok on low flame for frying the vadas.

Once the oil reaches smoking point place it on medium flame.

Add salt to the dough and sprinkle few drops water and knead the dough.

Once the salt is well incorporated in the dough, take slightly larger than lime size dough ball.

Using water wet hands, take the dough and flatten it place a .hole in the middle, gently drop the vada in hot oil.

Follow the step and prepare 3 to 4 vadas in a batch.

Gently flip the vadas every 2 minutes and fry it for 5 to 6 minutes until golden.

Drain the vada from oil and reserve it in a colander or plate lined with tissue to drain excess oil.

Serve the vada as hot as possible with red coconut chutney and Enjoy!

Prawn Stuffed Mung Beans Vada Recipe

Crispy prawn stuffed vadai can be served as a tiffin item with chai or as a starter. 

Recipe Video Updated on Youtube English and Tamil Channels 😀

Ingredients:

Vadai Batter:

300 Grams Split Mung Beans (Moong Dal)

1/4 Roasted Bengal Gram Flour

8 Dried Red Chilies

5 Sprigs Curry Leaves 

10 Cloves Garlic 

1/4 Tsp Asafetida

1 Tbsp Salt

1. Wash the split mung beans thrice until the water runs clear. Add enough water to soak the mung beans allow to soak and double in volume.

2. Drain the soaked mung beans using a colander allowing excess moisture to drain and reserve.

3. Add small batches of mung beans to a mixer jar and grind to form a coarse paste. Sprinkle very little water to grind or don't at water at all for crispy Vada's.

4. Add peeled garlic, dried red chilies and curry leaves to the same mixer jar along with a batch of mung beans and grind in the same format.

Prawn Filling:

250 Grams Prawns

1/4 Cup Finely Chopped Onions

1/4 Cup Finely Chopped Spring Onions

1/4 Cup Finely Chopped Coriander 

2 Inch Ginger Finely Chopped 

10 Cloves Garlic Finely Chopped 

1/2 Tbsp Salt

1/4 Tsp Soya Sauce 

1 Tsp Sugar

2 Tbsp Cooked Sesame Oil

Garnish:

Oil for Frying

Peri Peri Seasoning

Lime Wedges

Banana Leaves

5. In a mixing bowl combine prawns, spring onions, green chilies, ginger, garlic, onion and soya sauce for the filling. 

6. Just before filing the prawns in the Vada add salt and pinch of sugar mix well and start preparing Vada's.

7. Heat enough oil in wok for frying the Vada's on low to medium flame allow to reach temperature.

8. Add salt to the Vada batter and mix well.

9. Using a banana leaf flatten the mung bean to prepare even Vada. Take slightly larger roundel than a lime size Vada batter. wet your hands and gently flatten, fill the center with prawns and fold to batter in half. Gently press to seal all edges and start frying.

10. Gently drop the Vada one at time in hot oil and fry on low to medium flame. Flip the Vada's every minute and fry until golden in color.

11. Make sure to fry the Vada's on low to medium flame the prawns have to cook till well done.

12. Drain the fried Vada's from oil allow excess oil to drain on a tissue and serve hot with fried green chilies and lime wedges...Enjoy!

Southindian: Medhu Pakoda Recipe (Spicy Chickpea Fritters)

Medhu-Pakoda is prepared for lunch across southindian homes, normally served as a side-dish during monsoon season. We also prepare this medhu-pakoda as a evening snack and serve along with masala chai. This fritter can be found in tea shops and small eateries across the city.

Medhu-Pakoda Recipe video on Vidyascooking Channel 😉

Ingredients:

1 1/2 Cups Chickpea Flour

2 Cups Finely Chopped Onions

1/4 Cup Finely Chopped Coriander Leaves

2 Sprigs Curry Leaves Finely Chopped

4 Finely Chopped Green Chilies

1/2 Tsp Chilly Powder

1/4 Tsp Cumin Powder

1/4 Tsp Asafoetida

1/4 Tsp Cooking Soda

1 1/2 Tsp Salt 

2 Cups Oil for Frying

Method:

Heat 2 Tbsp Oil and reserve.

Sift chickpea flour twice and add to a mixing bowl.

Combine all the ingredients in the chickpea flour and mix well.

Add hot oil and mix well.

Place oil for frying on low flame and allow the mixture to rest on the counter top for 10 minutes.

Once the onion starts to release moisture the chickpea mixture will form lumps...mix well once

Sprinkle water and form a even batter not to tight like a dough neither to loose just a sticky batter.

Check for salt and add if needed.

Take a roundle which is larger than lime pinch and drop in hot oil...I've demonstrated how to prepare pakoda in the video.

Fry a batch of 6 to 8 pakodas on medium flame for 2 minutes on each side or until the pakodas turn golden and crispy.

Drain from oil and reserve on a tissue paper. Serve these pakodas hot...Enjoy 😊

Medhu meaning soft and pakoda meaning crispy fritter the combination of soft center and crispy exterior pakodas is simply addictive...😉 

Pakoda Recipes on Vidyascooking Channel

Garam Pakoda Recipe

Palak Pakoda Recipe

Cabbage Pakoda Recipe

Cauliflower Pakoda Recipe

Breakfast Series: Maddur Vada Recipe (Railway Rava Vada)

Railway rava vada has a history of 100 years, this crispy and flaky treat is served for breakfast but many people eat it as a snack through out the day with masala chai. Even today if we have to travel long distance or store a snack at home, we would always prepare this flaky and delicious Maddur vada. More trivia about maddur vada please click here.

Maddur Vade Recipe Video on Vidyascooking Channel

Ingredients:
125 Grams or 1 Cup Maida (All Purpose Flour)
125 Grams or 1 Cup Chiroti Rava (Fine Semolina) 
62 Grams or 1/2 Cup Rice Flour
250 Grams or 2 Cups Finely Chopped Onion
8 or 3 Tbsp Green Chilies Finely Chopped
1/4 Cup Equal Portions Curry Leaves and Coriander Finely Chopped
4 Tbsp Dry Roasted, Skinned and Roughly Crushed Peanuts
1/4 Tsp Cooking Soda
Salt as per taste
2 Tbsp Hot Oil
Oil for Frying.

Method:
In a mixing bowl combine finely chopped onion, chilies, curry leaves, coriander leaves, cooking soda and salt mix and reserve for few seconds. 

When we add salt to onion lot of moisture would release and onion will soften a bit. Once moisture from onion separates add all the three flours mix well and reserve for 5 minutes on kitchen counter.

The flour will absorb all the moisture and onions will not be soggy. After 5 minutes, sprinkle water little at a time and knead to form a smooth and soft dough. If the dough by chance is bit watery do not worry allow to rest for few minutes the semolina will absorb most of the moisture content.

Take a polythene sheet or banana leaf apply few drops oil on your hands and on the sheet. Take slightly larger than lime size dough ball, place on the sheet apply gently pressure using your fingers flaten to form vadas.

Prepare 5 to 6 vadas for a batch. Heat oil in a wok on low flame allow to reach temperature. Once the oil is hot, gently drop the flaten vadas and fry for 2 to 3 minutes on each side make sure the flame is on low to medium setting while frying.

Once the vadas turn golden in color on both sides, drain from excess oil and serve hot with coconut chutney. Enjoy these vada for breakfast served with hot masala chai 😉

Vada Recipes on Vidyascooking Channel

Masala Vadai

Medu Vadai

Chicken Vadai

Dahi Vadai

Prawn Vadai

Keema Vadai

Black Eyed Beans Vadai

Street Food Series: Chicken Vada Pav Recipe

Vada Pav is a iconic street food of India, originated in Maharashtra. Combination of chutneys, potato fritters sandwiched in pillowy pav buns is a very addictive and pocket friendly snack sold during tea time.

I thoroughly enjoy the vegetarian version vada pav but wanted to experiment and try the same recipe using chicken mince. This is vada pav recipe is purely my experiment and we enjoyed the flavors and taste.

Chicken Vada Pav Recipe Video

Subscribe for Recipe Videos posted in English and Tamil Channels 😊

Ingredients Chicken Vada:
2 to 3 Loafs Pav Buns
3 Medium Boiled Potatoes (Peeled and Crumbled)
250 Grams Chicken Mince (Godrej Real Good Chicken Keema)
100 Grams Frozen Peas
1 Large Onion (Finely Chopped)
1 Inch Ginger (Finely Chopped)
10 Pearls Garlic (Finely Chopped)
3 Sprigs Curry Leaves (Finely Chopped)
5 Sprigs Coriander Leaves (Finely Chopped)
3 Green Chilies (Finely Chopped)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Garam Masala (Kitchen King)
1 Tbsp Coriander Powder
1 Tbsp Dried Fenugreek Leaves
3 Tbsp Oil + Oil for frying
Salt as per taste...

Method:
Heat a wok with oil on medium flame. Add finely chopped ginger, garlic and chilies to the oil and fry for a minute.

Add dry spice powders (chilly powder, turmeric powder, dried fenugreek, garam masala, coriander powder) to the ginger masala and fry for few seconds.

Add finely chopped onions, half the amount of chopped curry leaves and coriander leaves to the onion and fry a bit.

Add the chicken mince, peas and coarse salt fry the chicken in the masala for a minute.

Add 1 1/2 cups water stir well, cover and cook until water evaporates and the chicken is tender.

Add boiled and crumbled potatoes to the chicken, stir and well combine both the ingredients.

Place on low flame setting constantly stir and fry making sure the moisture has absorbed. Once all the moisture have absorbed remove from flame and allow the mixture to reach room temperature.

Ingredients for Batter:
2 Cups Sifted Chickpea flour (Kadalai Maavu / Kadale hittu)
1 Tbsp Chilly Powder
1 Tsp Carom Seeds
1/4 Tsp Cooking Soda
2 Tbsp Hot Oil
Salt as per taste...

Method:
In a mixing bowl add the sifted chickpea flour, chilly powder, carom seed powder, cooking soda and salt as per taste. Pour 2 tbsp hot oil on the ingredients which will enhance the flavors.

Gradually add water and mix to form a smooth batter. Prepare a batter slightly thicker than a pan cake batter. Allow this batter to rest for 10 minutes on kitchen counter. 

Place enough oil for frying in a wok on lowest flame setting. Allow the oil to gradually reach temperature.

Ingredients for Spicy Mayo Chutney:

1/4 Cup Spicy Red Chaat Chutney (Recipe Blog)

1/4 Cup Plain Mayonnaise

1/4 Tsp Cumin Powder, Chilly Powder, Chaat masala and Salt Optional

Method:

Combine the red chilly chutney and mayo to form a smooth chutney and reserve. To enhance the flavors and taste we can spike the chutney with cumin powder, chilly powder, chaat masala and salt.

 Spicy Chaat Red Chilly Chutney Recipe Video

Lets Prepare Chicken Vada Pav:
Slit and soak few green chilies in salt for few minutes.

Once the chicken mixture has reached room temperature check for salt and spice level add if needed, form lime size roundles and reserve.

Whisk the batter once and adjust the consistency. If we dip our finger it should coat our finger.

Dip the chicken roundles in batter and gently drop in hot oil and fry for 2 minutes on each side until it turns golden in color.

Drain the vadas from hot oil and reserve on a tissue paper. Fry the salt marinated chilies in hot oil, drain and reserve. 

We can pan toast the pav buns in butter and start preparing vada pav, if you enjoy butter toasted bread.

Once the ingredients are ready to assemble, gather your family and let every person prepare their pav buns. This is very interactive way of connecting with your friends and family.

Slit the pav buns in the middle generously apply the chutney mayo and place the chicken vada serve the chicken vada pav as hot as possible...Enjoy 😉

Pav Recipes Posted on Vidyascooking

Broccoli Vada Pav Recipe

Anda Ghotala (Egg Ghotala) Recipe

Chicken Pav Bhaji Recipe

Mushroom Pav Bhaji

Masala Pav Recipe

One Pot Misal Pav

Mutton Keema Pav

Sunday Brunch Recipe Series

Chicken Patties & Mini Pav Burger

Mixed Vegetable Cutlets & Ultimate Mini Pav Veggie Burger.