Vadacurry with Polenta Idli

Vada Curry

   Vada curry is a traditional South Indian dish which is normally served with idli's , dosas or appams.  Vada curry is usually an vegetarian dish made with lentil fritters which is crumbled and made into an thick spicy gravy. The  recipe which I have given here is with ground meat and lentils, you can also use the same recipe without any meat.

Preparation Time: 30 minutes+ soaking time for lentils
Cooking Time: 45 minutes
Serves 4

Ingredients:
For vadai:
Ground meat- 200 g
Chana dhal- 100 g
Dried red chilly- 2
Fennel seeds- 1/2 tsp
Curry leaves- 5 leaves
Coriander leaves- 1 stalk
Garam masala- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil for frying
Salt to taste
For the gravy:
Onion- 1 big sized sliced finely
Tomato- 1 big sized chopped finely
Ginger garlic paste- 1/2 tbsp
Chilly powder- 1/2 tsp
Coriander powder- 1 1/2 tsp
Garam masala- 1/2 tsp
Green chilly- 1
Mint Leaves- 1 stalk
Coriander leaves- 2 stalk
Coconut milk- 100 ml
Oil- 1 tbsp
Salt to taste
For Seasoning:
Cinnamon Stick- 1/2 inch stick
Bay leaves- 1
Fennel seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 1 stalk

Method:
Prepare the vadai:
Soak the chana dhal in water for 2 hours.  Grind into a coarse paste along with dried chilly, fennel, curry leaves and coriander leaves.  Add the ground chana dhal along with ground meat, salt and garam masala, mix it well.
Heat oil in a kadai enough for deep frying.  Drop a small portion of mixture in the oil and check if it's hot enough for frying. If the mixture comes to the top sizzling, then the oil is ready to fry.
 Make small patties of the mixture.  Drop 2 to 3 at a time and deep fry until they look golden brown.
Prepare the gravy:
Heat the oil in a pan, add the mustard seeds, when they start spluttering, add the seasoning ingredients one by one.  Then add the onion and ginger garlic paste, saute well.  Keep the heat in medium to low, cover the pan and cook until the onion looks completely soft and light brown in colour.  Now add the tomatoes, saute well, cover the pan and cook until the tomatoes go soft.
 Add chilli powder, coriander powder and mix well.  Then add half cup of water and cover the pan, cook in medium heat for 5 minutes.
  Crumble the vadas and add it to the gravy.  Add the chopped mint and coriander leaves and mix well.  Finally add the coconut milk, green chilly and salt to taste.  Let it cook for another 10 minutes until oil separates and floats on top.  Take it off from heat, sprinkle with chopped coriander leaves on top.  Serve warm with idli'd or dosas.

Polenta Idli

   Polenta is made from yellow or white corn meal, which looks very similar to semolina.  This is the exact same version of my usual instant idli's.  You can make plenty of variations to this simple idli like adding different vegetables, adding whole grains etc... Just play with a basic semolina idli recipe.  You can find all my different types of idli's here.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes about 25 idli's

Ingredients:
Polenta- 1 cup
Semolina- 1/2 cup
Bulgur wheat- 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1 tsp
Turmeric powder- 1/2 tsp
Yogurt- 2 cups
Seasoning:
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Cumin seeds- 1 tsp
Green chilli- 1
Curry leaves- 1 stalk( leaves only chopped)
Coriander leaves- 2 stalk( finely chopped)
Blanched almonds- 5( chopped roughly)
Oil- 1/2 tbsp

Method:
Heat the oil in a pan, add the mustard seeds, when they start spluttering , add the remaining seasoning ingredients one by one except coriander leaves.  When the nuts turn slightly brown, turn f the heat, add polenta, semolina and bulgur, mix it well.  Add this mixture to the large bowl, add the bicarbonate of soda , salt and turmeric powder, mix it well.
  Then add the chopped coriander leaves and yogurt, mix it well. At this stage the mixture will be quite thick, add about 1/2 to 1 cup of water to make the batter similar to idli batter or semi thick batter consistency.  Grease the idli moulds, fill the moulds with batter and steam it for 5 to 7 minutes until they look fluffy and cooked.
Serve the idli's warm with vada curry or any sambhar or chutney of your choice.



This recipe goes to Twist the Traditional- Idli's by My Innovative Kitchen

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Cocoa Idli or Steamed Cocoa Cake

Please read this before you go to the recipe:
   I know you might feel weird by reading this title or you might have tried this earlier.  If you have tried this earlier it's ok, if not I just want to say a few words about this idli.  There is nothing to feel weird about this, after trying out all different idli's, dhoklas from our innovative bloggers, I just want to try some different idli.  That's how this cocoa idli is been created.  I made a semi sweet and instant version of this idli and served with vanilla custard.  Since I made it in a pan and cut them into squares, it doesn't looks like idli, but yes you can make it in idli plates. You can also make these idli's  with very little sweet that too in normal idli batter by adding cocoa and nuts.  Serve those idli's with spicy chutney or sambhar, I don't think you'll regret.  If you regret feel free to mail me, we'll keep it secret sssshhhuuu...

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 4

Ingredients:
Semolina- 1 cup
Oats- 1 cup
Cocoa powder- 1 tbsp
Brown sugar- 3/4 cup
Dessicated coconut- 1/2 cup
Walnuts- 2 tbsp chopped
Buttermilk- 2 1/2 cup
Bicarbonate of soda- 1 tsp
Salt- 1/2 tsp

Method:
Powder the oats in a blender.  Roast the semolina in a dry pan for 2 minutes.  Take it off from heat.  Mix all the ingredients to make a thick batter consistency.  Pour it in a greased round pan and steam for 10 minutes or until skewer inserted comes out clean.  Serve the idli's warm or cold with vanilla custard.
 You can also reduce the sugar to 1 tbsp and make the idli's and serve with spicy chutney.

This recipe goes to Any One Can Cook,  CWF- Oats hosted by Priya's Easy N Tasty Recipes started by Kiran, Twist The Traditional- Idli by My innovative Kitchen  .
Along with this recipe I'm sending Broccoli Dhokla and Corn Meal Bread to Fast Food Not fat Food by Now Serving

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Instant Quinoa Idli

This is a very simple instant idli which can be prepared in minutes. Looking for some wholesome foods, which is easy to prepare is quite not an easy job. That too when we start using a new ingredient and experimenting with new recipes is also a real challenge. But with the help of all innovative bloggers we can definitely get a core idea.
   After searching for idli's with quinoa, I found a few recipes which suggested soaking the rice and dhal, then grinding and fermenting. Since the weather is too cold here, I didn't have patience to wait for fermentation, so I just went for this instant method,  just like rava idli's which can be made in minutes.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes about 20 Idli's

Ingredients:
Quinoa- 1 cup
Rolled oats- 1/2 cup
Ragi flour- 1/2 cup
Semolina- 1/2 cup
Soya yogurt or plain yogurt- 3 3/4 cup
Coriander leaves- 2 tbsp( chopped finely)
Bicarbonate Of Soda- 1 tsp
Salt to taste
Seasoning:
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Channa dhal- 1/2 tsp
Green chilli- 2 chopped finely
Oil- 2 tsp

Method:
Powder the quinoa and oats separately in a blender. Mix it along with the semolina, ragi flour, salt and bicarbonate of soda. Heat the oil in a pan, add the seasoning ingredients one by one, when the mustard seeds start spluttering, add the seasoning to the quinoa mixture and mix well.  Mix 1 1/2 cup of  yogurt and mix it well. Add the chopped coriander leaves and mix it well.
  Add the remaining yogurt and mix it well. The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli's are cooked.
Serve warm with sambar and chutney.

Note:
After adding the seasoning ingredients and mixing, at that stage you can store it in a air tight container for later use.

This recipe goes to Eat Well, Live Well and Any One Can Cook.

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Fried Masala Idli- Restaurant Style

I received this recipe as a entry from Nithu Bala for Iftar Moments. The moment I read this recipe, I knew I definitely have to try this and I did during in the beginning of ramadhan itself. It tasted simply amazing, the aroma released when I was cooking just made me feel like , I was in some Indian restaurant. Do visit from Nithu Bala's site for all her creative and yummy recipes. When  I read her profile she has written that she cooks reasonably good food, she doesn't cook reasonably good food, I would rather say she cooks more than good food.
Serves 2
Ingredients:
Idli- 10
Green Pepper- 1 chopped
Onion- 1 medium sized chopped
Ginger Garlic paste- 1 tsp
Tomato puree- 2 tbsp
Plain Flour - 2 tbsp
Cornflour- 2 tbsp
Chilli powder- 1 tsp
Soya sauce- 1 tsp
Coriander leaves- 2 stalk finely chopped
Oil for frying
Salt as required
Lemon- juice of 1/2 a lemon
Method:
First make a batter by mixing the flour, chilli powder, salt and just enough water to make the batter consistency like fritters. Chop the idli's into cubes. Heat oil in a pan to shallow fry. Dip the idli pieces in the batter and shallow fry them until they are crispy on outside. Set this aside.
Heat a wide non stick pan, add about 1 tbsp of oil, add the onions and ginger garlic paste, and fry it until the onion looks transparent. Then add the green pepper, tomato paste and fry for few minutes. If it looks too dry or burning at the bottom, add some water. Then add the fried idli pieces and coat well with the masala.
Finally add the soya sauce, coriander leaves and mix well. Then add a squeeze of lemon juice on top, take it of from heat, serve warm.
This taste simply amazing just like the restaurant one.

This recipe goes to Bookmarked recipes hosted by Priya and Aipi. Also sending this to Kids Lunch Box Treats by Taste Buds.

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Instant Idli and Beet Dosai With Nigella Seeds

Idli and Dosai are staple food for people in South India. If I give explanation about Idli and Dosai to a South Indian, it would be silly, but for others they definitely need an explanation. A small conversation which I had with one of my Pakistani friend about Idli.
Friend: What did you have for breakfast today morning?
Me: Idli
Friend: Is it something with cheese?
Me: What? It's Idli, it's like a steamed cake made with a batter of lentil and rice
Friend: Oh! alright, I thought it's Italy


When I first heard her saying this it was really fun for me, then I realized I'm not familiar with different cuisines either. So I thought it would be good to have a few words about Idli and Dosai before going to the recipe.
Idli's or Dosai's are generally made with rice and lentils, they soak the rice and lentils, and then grind them to make a batter. This batter is then allowed to ferment naturally. And the batter is then steamed in special types of plates particularly designed for Idli's. This is a traditional way to make Idli's. There are also other different types of Idli's like semolina idli with vegetables. And now in the wonders of blogging there are so many different types of idlis you can find it from our talented Food Bloggers. There are also few interesting information and history about idli's in wikipedia, click here to read that.

Instant Nigella Idli

Ingredients:
Semolina- 1 cup
Yogurt- 11/2cups
Nigella seeds- 2 tsp powdered
Curry leaves- 1 stalk
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Salt- 1 tsp
Bicarbonate of soda- 1 tsp
Oil- 2 tsp
Method:
Powder the Nigella seeds in a blender, you can also use the whole nigella seeds. Heat the oil in a pan, add mustard, urad dhal and curry leaves, fry it for 2 minutes. Then add the semolina and roast till a nice aroma release from the semolina. At this you can allow it cool down, and store it in an air tight container for later or use it immediately.
Take a large bowl, add the semolina mixture, add salt and bicarbonate of soda. Then add 1/2 cup of yogurt and mix well, then add 1 cup of yogurt and mix well. After mixing the yogurt, use it immediately, don't let it rest for too long.
Grease the idli moulds, pour spoon full of batter in the mould. Steam the idlis in normal cooker or rice cooker, until it's done. To check the idli's are done, just prick it with a fork, if there is no batter in the fork, then the idli's are done.
Serve the idli's with chutney and sambhar.
To see step by step instructions for the idli's check my Celery Idli here.

Beet Nigella Dosai

Ingredients:
Rice- 2 cups
Urad dhal- 1/2 cup
Beetroot- 2
Sago- 1/4 cup
Nigella seeds- 2 tsp
Salt- 1 tsp
Oil- to grease the pan
Method:
Soak the Urad dhal, sago and rice for 3 to 4 hours. Grind them in a grinder or blender. When it's completely ground, add the peeled and chopped beetroot and grind it together. Finally add the nigella seeds, salt and water to make it to a batter consistency and mix well. Let it sit for 3 to 4 hours.
Grease a non stick pan, pour laddle full of batter and swirl it around. Cook it on one side, after 2 minutes, turn it to the other side and cook it for another 2 minutes.
Serve the dosai hot with chutney and sambhar.

These both recipes goes to CWS- Nigella seeds hosted by me, started by Priya's Easy N Tasty Recipes.

Beet Nigella Dosai goes to Healing Foods- Beetroot hosted by Priya started by Siri.

Instant Idli goes to my own event Any One Can Cook.

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Oats and Celery Idli

After trying out Veg Inspirations Instant Oats Idli, I just wanted to try various options using the same basic recipe. Thank you Usha for this wonderful recipe. My recent try with this oats idli is celery.
Celery:

Celery leaves has high content of vitamin A, whilst the stems are an excellent source of vitamins B1, B2, B6 and C with rich supplies of potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and plenty essential amino acids.

Nutrients in the fiber are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption, in fact is essential for the body. Even individuals who are salt-sensitive can safely take the sodium in celery, unlike table salt (iodised sodium) which is harmful for those with high blood pressure.

While many foods lose nutrients during cooking, most of the compounds in celery hold up well during cooking.

Celery is known to contain at least eight families of anti-cancer compounds.  Among them are the acetylenics that have been shown to stop the growth of tumor cells. Phenolic acids which block the action of prostaglandins that encourage the growth of tumor cells.  And coumarinswhich help prevent free radicals from damaging cells.

Ingredients:

Semolina( preferrably course)- 1 cup

Rolled oats- 1 cup

Yogurt- 1 cup

Buttermilk-11/4 cup

Coriander leaves- 2 stalk

Bicarbonate of soda- 1 tsp

Celery- 3 big stalks about 12 cm in length

Dried Red Chilli- 2 

Salt as required

For the seasoning:

Mustard seeds- 1/2 tsp

Urad dhal- 1/2 tsp

Cumin Seeds- 1/2 tsp

Cashewnut- 4 to 5 broken into pieces

Oil-2 tsp

Method:

Powder the rolled oats coarsely in a blender. Wash and chop the celery sticks and puree it along with the dried red chillies . Mix together the oats, semolina, pureed  celery,  salt and bicarbonate of soda in a large bowl.

To prepare the seasoning heat the oil in a pan, add mustard, urad dhal,   cumin seeds and cashew nuts. When the dhal and nuts are light brown in colour, add the seasoning to the flour mixture and mix well.

Now add the yogurt, buttermilk and finely chopped coriander leaves and mix well to make a batter. Immediately pour the idli batter in the greased idli moulds and steam it. This would be a perfect breakfast or dinner with  Coconut Almond Chutney .


This recipe goes to the event Only Kid's Delight by Foodelicious.

This recipe also goes to the event Steamy Kitchen Event by Cooking Escapades.

It also goes to my own event Iftar Moments: Hijri 1431

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