Dahi Vadas ( Baked Version)

In my last post I mentioned that we are just ready for this month challenge in Fried to Favourite and here we are.  This month I made Dahi Vadas for our challenge Fried to Favourite.  We always enjoy Dahi vadas, particularly during Ramdhan, it's a must on Iftar table.
As Ramadhan is getting very closer, I was super excited to make these baked version of Dahi vadas.   After all feeding our family with the best food, fills our heart with tranquility.

I baked these vadas in a mini bun tin, for which you have to spray some cooking spray or grease lightly with oil to avoid sticking to the pan.  If you are using silicone mould, you can go for zero oil.  When these baked vadas are used in Dahi vadas, it's really hard to identify that they are baked and not fried.  To check out what our other members have been doing for this challenge, please click here.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4 to 5

Ingredients:
Dosa batter- 1 litre  ( recipe follows )
Yogurt- 500 ml
Tamarind chutney- few teaspoon  ( recipe follows )
Savoury Boondhi- 1 tbsp
Coriander leaves- 2 tbsp ( finely chopped )
Oil- to grease the tray
Salt to taste

Method:
Preheat the oven to 200 degree Celsius.  Grease lightly the bun or muffins. Fill it with the batter.  Put it inside the oven for 20 minutes.  Insert a toothpick or skewer to check if it's cooked.  Take it out from the oven.  Carefully remove it from the tin with the help of a spoon.
Beat the yogurt along with salt and few tablespoons of water.  Drop the baked vadas in the yogurt.  Drizzle with tamarind chutney, sprinkle savoury boondi and coriander leaves on top.  Serve it immediately or keep it in the refrigerator until you serve.

Note:
In case you are baking the vadas well ahead before you serve.  Soak the vadas in hot water for about 5 minutes and then drop it in yogurt.  Also fresh dosa batter makes the best, than the old one.

Dosa Batter Recipe

Ingredients:
Parboiled rice- 3 cups
Urad dhal- 1 cup
Salt to taste

Method:
Soak the rice and dhal separately for about 3 to 4 hours.  Grind them separately.  Rice batter has to look slightly coarse and urad dhal batter has to come fluffy.  Mix the two batter along with salt and set aside for about 6 to 8 hours until they ferment and doubled in bulk.  Then use the batter as suggested in the recipe.

Tamarind Chutney Recipe

Ingredients:

Tamarind- a lemon sized ball soaked in water
Dates- 4 pitted
Jaggery- 3 tsp
Chilly powder- 1/2 tsp
Ginger powder- 1/4 tsp
Methi powder- 1/4 tsp
Salt to taste

Method:
Extract the juice from the tamarind soaked in water.  Grind the dates along with little tamarind water.  Add the tamarind juice, ground dates, chilly powder, methi powder, salt and 1 cup of water in a pan. Bring it to boil, reduce the flame and simmer it until you get a thick sauce like consistency.
Cool this sauce completely and store it in the refrigerator for about a month and it can be used whenever necessary.

Linking this recipe with Nupur's Fried to Favourite , Ramadhan friendly recipes and Bake Fest hosted by The Pumpkin Farm, originally started by Vardhini 

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Karee Vadai (Meat and Lentil Fritter) My Guest Post on Cooking Varieties

This recipe is my guest post on Cooking Varieties.  Actually I was supposed to do this long back ago with any recipe using Winter Squash, since it was really just the time we moved to India, I couldn't make it.  Ms.Wan was really kind and patience with me, I really appreciate that.
Finally when I was ready to do the post, it was just a couple of days before Ramadhan, so I decided to make some Iftar related recipes, so this kari vadai (meat and lentil fritters).  Thank you Ms.Wan for giving me this wonderful opportunity.

Kari Vadai is nothing but fritters made with fritters and lentils.  I have used here Chana dhal which is nothing but yellow split pea.  You can find this in any Indian grocery stores.  This is something which we have for our Iftar with Kanji (Soup).  This vadai can be prepared with uncooked meat also, but I cooked the meat and then used for fritters, since it reduces the cooking time for vadai, aslo you don't have to worry whether the inside is cooked or not and your oil doesn't get spoiled with all the meat fat. Hope you all enjoy this recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Make 15 to 20 vadai's

Ingredients:
Chana dhal (Yellow Split Pea) - 150 g
Boneless lamb- 150 g
Onion- 1 small sized finely chopped
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Lemon juice- 1/2 tbsp
Salt as required
Oil for frying

Method:
Soak the chana dhal in water for 2 hours.  Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.  Add oil in a pan, add the meat pieces  and cook  until the meat is completed cooked.   Now grind the chana dhal by adding very little water into a thick coarse paste.  Once the dhal looks coarsely ground, add the meat and grind it again.  Meat should also look like coarse pieces in the dhal.  Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste.  Mix it well.  Heat oil in a pan to shallow fry, once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil, keep the flame in medium and cook it on both sides until it looks golden brown in colour.  Serve the hot vadai's with green chutney.


Note:
 To check the oil is hot enough, drop a small amount of mixture in the oil, if it comes bubbling up immediately then the oil is ready to fry.
Also if your mixture doen't hold well and it's too crumbly, add some gramflour or all purpose flour to hold the mixture.

Sending this to Joy From Fasting to Feasting, Iftar Nights, Serve it Only Fried, CC-Appetizers 

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Uzunda Vadai ( Urad Dhal Savoury Donuts)

Uzunda Vadai is a popular savory snack in South India.  You can get these vadas from top end restaurants to a normal tea stall.  Somehow I always enjoyed the fresh home made vadas than the shop bought one.  Home made vadas are always light, fresh and crisp.  A combination of freshly ground urad dhal with a touch of spices and herbs forms this savoury donuts.

  Urad dhal is a highly nutritious dhal which is also good for diabetics.There are so many different types of lentils available sometimes it's hard to remember them and identify them.  You won't beleive if I say I started identifying the different types of lentils only after getting married that too with the name in the package. When I was a little girl I always get confused with chana dhal and toor dhal, silly me isn't.  I know they have a hell lot of difference.   Don't worry now I'm familiar with all different types of lentils, that's why I'm here to post this recipe.

This popular Indian Donuts can be enjoyed along with your morning breakfast or as a evening snack with some coffee or tea.

Preparation: 30 minutes+ soaking time
Cooking Time: 20 minutes
Makes about 15 to 20 vadas

Ingredients:
Urad dhal- 150 g
Shallots- 3 finely chopped
Ginger- 1/2 inch piece finely sliced
Whole black peppercorns- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Salt as required
Oil for frying

Method:
Soak the urad dhal in water for 2 to 3 hours.  Grind the urad dhal into a paste by adding very little water.  The consistency should be very thick.  Let the batter rest for 1 or 2 hours.  Beat the batter well with a spoon.  The more you beat you get more fluffier vadas.  Add the finely chopped shallots, coriander leaves, ginger, pepper and salt.  Mix the batter well.
Heat the oil in a kadai.  Place a small amount of batter in a aluminium foil or banana leaf.

 Wet your hands, make a small hole in the center with your finger.  Remove the vadas from the foil and drop it in hot oil.  To check the oil is hot enough, drop a small batter in the oil and it should come bubbling on top.  Fry the vadas on both sides until they look golden brown in colour.  Serve hot with chutney and sambhar.
Note:
The oil should be at right temperature, if the heat is too low it'll get soaked in oil and if it's too high it'll burn.  So make sure you fry it at the right temperature as I mentioned above.

Sending this recipe to What's everyone having for Iftar, Joy from Fasting to Feasting

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Moroccan Harira

  Last year Ramadhan  still remains as fresh as a spring flower,  I  feel like just with a blink of eye we have reached this year Ramadhan, yes  the Holy month of Ramadhan is here in a month time.  Here is a soup which Moroccan's make specially during Ramadhan.

   Harira is a Moroccan soup served during Ramadhan and any special occasions.  It can be served as a meal by itself or you can also serve it as a starter.  Moroccan Cuisine is extremely diverse,  mostly influenced by Arab and Mediterranean cuisine.  When I think of Moroccan Cuisine the first thing which comes to my mind is Moroccan Tajine and when I think of Tajine's, the first think which I remember is , The tajine which I brought from Germany got broken :-(  Any way that's a different story , coming to Moroccan Cuisine, I love the sweetish and rich flavour of their  food.
  The large portion and their well presented food will be a real feast to your eyes when you sit and dine.  I followed this recipe from Cooking With Alia,  I love her recipes a lot . Do check her site for her yummy recipes.  I have made few changes from the original recipes.  Traditionally people use only vermicelli for Harira.  Since I didn't have vermicelli, I used some linguine pasta.  Which was not too bad, so the choice is yours.  Let's hit straight to the recipe now.
Preparation Time: 15 minutes
Cooking Time: 40  minutes
Serves 4 to 6

Ingredients:
Chicken- 200 gm( boneless chopped)
Canned Chickpeas- 200 gm
Vermicelli or pasta-   1 tbsp broken
Puy lentils- 1 tbsp
Tomatoes- 2 big sized( ground into puree)
Onion- 1 medium sized( finely chopped)
Coriander and mint leaves- 1 tbsp( chopped finely)
Grated ginger- 1 tsp
Chilli powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cinnamon powder- 1/4 tsp
Vegetable stock- 1 litre
Flour- 1 tbsp
Oil- 1/2 tbsp
Salt - as required

Method:
Wash the puy lentils and soak in water for 1/2 an hour.   Take a large heavy bottomed pan, add  the oil, grated ginger and onion.  Fry it until the onion looks transparent.  Add the chicken, spices, chickpeas, lentils, vermicelli and tomato puree.  Finally add the stock and salt.  Cover the pan and let it boil for about 20 to 25 minutes.
Mix the flour with 2 tbsp of water, slowly add it into the soup.  Add the chopped coriander and mint leaves.  Finally add salt and pepper for taste .  Let it simmer until the soup looks slightly saucy and thick.
Serve the soup warm along with some crusty bread rolls.

Note:
If you couldn't get puy lentils, use masoor dhal or chana dhal.

This recipe goes to Souper Sundays and Savoury Sundays  and What's everyone having for Iftar

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Curried Pumpkin Soup

This is a bit of different soup to my usual ones.  I always go for English style of soup with just vegetables and stock .  This time I made with a combination of lentils and pumpkin with some mild spices.  I would have left just with lentil and pumpkin and made it like a Indian style sambhar,  but since I was looking for a rich smooth consistency, I pureed it after cooking .

The type of lentils which I have used is moongdhal.  In India Moongdhal is generally used for making dhal soup, kootu curry( dry curry), for porridge and also for halwas. Moongdhals are rich source of carbohydrates, fibre and protein. Moongdhal marries well with pumpkin, particularly when it is pureed, the consistency of the soup is perfect with crusty rolls and you'll love the flavours in it.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
Pumpkin- 200 gms
Moong dhal- 100 gms
Onion- 1 medium sized roughly chopped
Potato- 1 medium sized( peeled and chopped)
Vegetable stock- 300 ml
Chilli powder- 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala- 1/2 tsp
Garlic- 3 pods chopped
Coriander leaves or parsley- 3 stalk finely chopped
Oil - 2 tsp
Salt  and pepper to taste

Method:
Wash the moong dhal and add it to the pressure cooker along with peeled and chopped pumpkin, potatoes, onion, stock, half of coriander leaves and spices.  You can add more water if you want a thin consistency of the soup. Pressure cook it for upto 3 whistles.  Let it cool down for a while, then puree it in a blender.
In another heavy bottom pot or pan , add oil, finely chopped garlic then pureed mixture .  Add salt and pepper for taste.  Let it simmer for 5 minutes.  If the soup looks too thick , you can add some water to make it liquidy.  Add chopped coriander leaves on top and serve with crusty rolls.

This can be made easily with less techniques so I'm linking this with my own event Any One Can Cook and for Souper Sundays, also linking this to Treat To Eyes: Series 2 by Spice your senses

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Vegetable Cutlet / Patties

When I was a kid , I was very fuzzy with food.  I have to say my kids are better than me.  I hardly eat vegetables, fruits or even meat, you might be wondering what did I eat ?   Yes, that's a different  story.  As a fuzzy eating kid still I loved cutlets a lot, whether it's a veg or non veg.  Do you know why  I liked this a lot, since whenever I get cutlets, I also get ketchup as a dip.  There are times I used to think, without ketchup cutlets are tasteless, silly isn't.  Anyway not any more I think the same way and I'm not still that little fuzzy kid.

    This good old cutlet recipe is not too technical to make and it also includes very simple ingredients which will be available in almost any Indian kitchen.  These cutlets taste delicious just on it's own, or served with ketchup. You can enjoy these cutlets also as a burger with cheese melted on top.

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves 4

Ingredients:
Potatoes- 300 g( boiled and mashed)
Carrot- 1 medium sized finely chopped
Beans- 50 g finely chopped
Onion- 1 medium sized finely
Ginger garlic paste- 1 tsp
Turmeric powder- 1/4 tsp
Chilli powder- 1/4 tsp
Curry powder- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Oil- 1 tbsp

For coating:
Egg- 1
Turmeric powder- 1/4 tsp
Salt- 1/2 tsp
Bread crumbs- 200 g
Plain flour- 100 g
Oil for frying

Ingredients:
Boil and mash about 5 medium sized potatoes.  Heat the oil in a pan, add the cumin seeds, then add ginger garlic paste and onion.  Fry it in medium heat until the onion looks transparent, do not let them burn.  Quickly add the carrot and beans mix it well.  Cover the pan and cook until the vegetables are soft, this might take about 3 minutes.
  Add the spice powder and salt, mix it well.  Finally add the mashed potatoes and mix it well until the masala gets evenly coated.  Take it off from heat and let it cool down for 10 minutes.
  Meanwhile for coating beat the egg, turmeric and salt in a bowl.  Spread the flour and breadcrumbs in separate plates.  Take the vegetable mixture and form it into patties shape.  To get a perfect round shape, use a round cutter or a cup.  Form the patties and keep it in a separate plate.  Dip the patties one by one in the flour and dust the excess flour.  Then dip them one by one in egg and keep it in a plate.  Finally roll them in the breadcrumbs and keep it separately.  Spread them in a plate such that they don't touch other, cover with a cling film and put it in a refrigerator for minimum 2 hours.  This will help the patties firm a little and the shape will not be deformed when frying.
    Heat oil in a pan,  take the patties out from the refrigerator and fry them two to three at a time in medium heat.  Fry them on both sides until they look golden in colour.  The oil level in the pan should be such that, the patties get half immersed in the oil, so that they get evenly fried.
Serve hot with ketchup and salad.

Tips:
If you are a vegetarian you can also use gram flour mixed with water like a thick paste for coating instead of eggs.

This recipe goes to  Kid's Delight- Street food by Srivalli and Appetizer Recipes by Charitha, also linking this to Let's Do Brunch.

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Peas and Mint Soup

The climate is getting a bit better here, sunny but still slightly cold.  I'm sure that everyone would love to have a warm bowl of soup on a cold evening.  Well actually this one we had for our lunch.  Very rarely we take soup and bread for lunch in home, being born and brought up in South India, I always love to have rice and spicy curry for lunch.  Yes atleast one meal of my day has to be rice, otherwise my engine doesn't run.
    This is a type of soup which I like to have any time of the day, even for breakfast.  The method of preparation for this soup is general English style soup but quite thinner than the normal English style soup.  According to my understanding English style of soup are made with vegetables, potato, stock and cream, which is then pureed in a blender.  The body of the soup is generally a thick consistency, which is perfect with a crusty bread rolls.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
Green peas ( frozen thawed)- 450 g
Potato- 2 medium sized finely chopped
Onion- 1 medium sized  finely chopped
Garlic- 3 pods finely chopped
Vegetable stock- 500 ml
Fresh mint leaves- 2 stalk finely chopped
Freshly ground black pepper- 1 tsp
Milk- 3 tbsp
Olive oil- 1 tbsp
Salt to taste

Method:
Heat the oil in a pan, add chopped garlic, onion and potato sauté for 2 minutes .  Then add the chopped mint and saute for 1 minute.  Add the peas and stock.  Cover the pan and let it simmer for 5 minutes.  Add milk, salt and pepper.  Take it off from heat.  Let it cool down for 5 to 10 minutes, then puree it in a liquidizer.
  Return the mixture to the pan again and let it simmer for 5 minutes.  Take it off from heat, serve warm with crusty bread rolls.

This recipe goes to Souper Sundays and AWED-British hosted by Kaarasaram which was originally started by DK of Chef in You.

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Crispy Popcorn Chicken

I won't say this is the exact recipe from KFC or Mc donald's but something very similar to that.  Your kids are going to love you if you make them this  crispy chicken.  Probably last week sometime I made this recipe, my little one still keeps asking everyday, Ayeesha did u you made the crispy chicken today.  Yeah! my both little princess calls me as Ayeesha :-(  they never call me as amma or maama.  Anyway that's  a different story , let's come back to the recipe, this is not only something special with kids, grownups also love to munch this.  Before taking this picture I finished almost 5 pieces from the bowl.  You can serve these as a snack or as a side to accompany pizza or burger.

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: 20 minutes
Cooking Time: 20 minutes( approximately)
Serves: 4 Hungry kids

Ingredients:
Boneless chicken- 1/2 kg
Ginger garlic paste- 2 tsp
Chilli powder- 1/2 tsp
Garam masala- 1/2 tsp
Pepper powder- 1 tsp
Plain corn flakes- 100 g
Plain flour- to coat the chicken pieces
Lemon juice- 1/2 tbsp
Egg- 1
Turmeric powder- 1/4 tsp
Salt as required
Oil for frying

Method:
Wash the chicken well and cut them into small pieces.  Marinate the chicken with ginger garlic paste, chilli, pepper, garam masala, lemon juice and salt for 1 hour.  Crush the corn flakes using your finger tips.  Beat the egg with turmeric powder and little bit of salt.  Coat the chicken pieces in flour and dust of the excess flour.  Dip the flour coated chicken in egg and then roll them in cornflakes.  Repeat with all the chicken pieces.  Place the cornflakes coated chicken in container and keep it in the refrigerator for 1 hour.
 Heat oil in a pan, shallow fry the chicken pieces in medium to low heat until they look golden brown colour in outside.  Serve warm with ketchup.

Note:
You can also avoid frying and bake it in the oven for 15 minutes on each side at 200 degree Celsius.

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Potato Kibbeh

Kibbeh is a traditinal Levatine Cuisine,  it is also more popular in Syria, Lebanon, Jordan, Iran and in Arabian Peninsula.  Kibbeh is made with ground bulgur and ground meat stuffed with walnuts and cheese.  The most popular shape of this kibbeh is a croquette shape.  It can also made in other shapes like in a big pan and cut them into slices.
  For vegetarian option of  these kibbeh , we can also make these kibbeh with potato and stuffed with walnuts .  Serve these kibbeh warm with salad and salsa or with meat.

Also don't forget to check our bloggers in marathon  Priya Suresh,Jay, Gayathri, Monika, PJ, Priya Vaasu, Azeema, Reva,Veena, Usha , Srivalli; Soumya.

Recipe Source: Discover Lebanon
Preparation Time: 15 minutes
Cooking Time: 40 to 45 minutes
Serves 4

Ingredients:
Mashed potatoes- 1 cup
Bulgur wheat- 1/2 cup
Walnut- 2 tbsp
Onion- 1 small sized finely chopped
Garlic- 3 cloves finely grated
Olive oil- 2 tbsp
Salt and pepper to taste

Method:
Preheat the oven to 180 degree Celsius. Wash the bulgur wheat and blend it in a food processor.  Fry the onions and chopped walnuts in a pan separately.  Mix the bulgur, mashed potatoes, garlic, salt and pepper.  Grease a shallow baking dish.  Press half of the mixture all over the pan.  Spread the onion and walnut on top of that. Spread the remaining potato mixture on top of the walnuts to cover completely.  Score the top with diamond shape and pour the oil on top of it.
Bake it in the preheated oven for 40 to 45 minutes, until the top looks golden brown in colour.   Serve warm with salad and meat or salsa.

This recipe goes to Veggie/ Fruit A Month- Potato hosted by Divya of Dil se originally started by Priya Mitharwal,  AWED- Iranian Cuisine hosted by Sweet Artichoke started by DK of Chef in you  and Winter Warmers by Veggie Hut

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Chicken Kebab - Mediterranean Style

These kebabs can be made in no time.  Don't think it would not taste good without spices, it gets the flavours from the herbs and pepper.
  If you can get readymade dried mixed herbs with pepper,  you can use that along with lemon juice for marination and then grill it  or follow the recipe below.

Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes
Serves 4

Ingredients:
Boneless chicken- 1/2 kg
Garlic pods- 4 finely grated
Parsley- 2 stalk
Coriander leaves- 2 stalk
Green pepper- 1/4 of 1 whole pepper
Red pepper- 1/4 of 1 whole pepper
Black pepper- 1 tsp
Salt as required
Olive oil- 1/2 tbsp
Lemon juice- Juice of 1/2 a lemon

Method:
In a blender or a food processor add the green pepper, red pepper, parsley and coriander.  Grind it to coarse paste by adding little water.  Wash and cut the chicken into bite size pieces.  Marinate the chicken with the ground paste and other ingredients for minimum of 2 hours.
 You can also marinate the chicken the previous day you are going to make.  Preheat the oven to maximum.
Insert the chicken pieces in the skewer stick along with green pepper, red pepper and onion if you wish.  Grill the chicken in the hot oven for 15 minutes on each side.
To check the chicken is cooked or not, insert a skewer and if the juice from the chicken runs out clear then it's cooked.  If it comes out pink, leave it another couple of minutes.
Serve the kebabs warm with salad, bread and hummus.

Don't forget to  check out our bloggers in marathon   Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

This recipe goes to my own event Any One Can Cook: Series 11.

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Stuffed Vine Leaves

Stuffed Vine leaves is a popular appetizer all over Middle East .  It is also called as grape leaves.  They are generally stuffed with ground meat, rice and vegetables. If it is stuffed with meat they serve it warm, vegetarian stuffing can be served cold. Today I used bulgur wheat with vegetables as stuffing. I followed Arabic food for the recipe, the actual recipe is with meat and rice. I made a few changes from the original recipe.
Also check out my blogging buddies  Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Ingredients:
Grape leaves-  about 40 ready to use from the package
Bulgur wheat- 1 cup
Onion- 1 finely chopped
Red Pepper- 1/2 chopped
Carrot- 1 medium sized chopped finely
Garlic- 3 pods chopped finely
Tomato paste- 1 tsp
Vegetable stock cube- 1
Olive oil- 2 tsp
Tomato - 2 sliced
Onion- 1 sliced
Potato- 2 sliced
Salt and pepper to taste

Method:
Prepare the stuffing first by heating the oil in a pan, add the finely chopped garlic, onions and saute well. Then add the pepper and carrot. Cover the pan and cook for 2 minutes.  Add 2 cups of water along with the stock cube. Add the bulgur, salt and pepper.  Keep the heat in medium to low.  Cover the pan and cook till the water is completely absorbed and the bulgur is cooked.  Switch off and keep it aside.

   To stuff the leaves.  Wash  the leaves well in warm water.  Keep the leaf  on the rough side and stem facing you.  Place a spoonfull of filling inside and wrap it up.  Repeat the same with 20 leaves.
   Take a heavy bottomed pan,  line the inside with vine leaves, on top of that arrange slices of onion, tomato and potato.  On top of it arrange the stuffed vine leaves.  Repeat the same with until all the vine leaves get over.  Fill the pan with water till the top of the leaves.  Keep a plate on the top layer and press it firmly.  Cover the pan with it's lid,  cook it in medium  heat  for 20 minutes.
Serve warm or cold with yogurt.

This recipe goes to   AWED- Iranian Cuisine hosted by Sweet Artichoke originally started by DK of Chef in you.

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Dahi Oats Vadai

I used to prepare dahi vadai generally with urad dhal vadai. Once when I was in my friend's place she made the vadai with moong dhal, which was so soft and yummy. I used the same recipe and added oats to it. This dahi vada is generally served with green chutney and tamarind chutney. Today when I prepared it I didn't have the ingredients for both chutney, so to add a spicy and tangy flavour I used tomato ketchup and chat masala, which tasted good too. Anyway I have included the recipe for chutney, so you can use the chutney recipe or tomato ketchup like me ;-)

Preparation Time: 15 minutes+ soaking time 2 hours
Cooking Time: 20 minutes
Makes  about 12 mini vadai

Ingredients:
Moong dhal split yellow- 1 cup
Rolled oats- 1 cup
Bicarbonate of soda- 1/4 tsp
Yogurt- 2 cup
Oil for frying
Salt to taste

Green Chutney:
Coriander leaves- 5 stalks
Mint leaves- 1 tbsp
Green chilli- 1
lemon juice- 2 tbsp
Coconut- 1/2 tbsp grated
Salt to taste

Tamarind Chutney:
Tamarind- 1 lime size ball
Dates- 3 seedless
Fenugreek powder- 1/4 tsp
Chilli powder- 1/4 tsp
Jaggery- 1 tsp
Dry ginger- 1/4 tsp
Salt to taste

Method:
To make vadai:
Soak the dhal in water for 2 hours. Grind the dhal along with oats by adding little water. Add salt and bicarbonate of soda, mix it well. I used a paniyaram pan to make the vadai, you can also use normal kadai.
Heat the oil in pan , add a drop to check if the oil is heat, when you add a small spoon full of mixture, if it comes up immediately the oil is ready.
Drop a teaspoon full of mixture and fry it for 2 to 3 minutes. This vadai doesn't change colour even after, it remains pale. So once it looks crispier outside you can take it outside.
Drop all the vadai in water for 5 minutes. Take out and squeeze the water. Mix the yogurt with salt and 1/2 cup of water. Drop all the vadai in yogurt and drizzle with chutney and chat masala on top. Finally add some chopped coriander leaves on top.

To make Green Chutney:
Grind together all the green chutney ingredients in a blender.

To make the tamarind chutney:
Extract the tamarind juice from the pulp, mix it with the other ingredients. Heat it on low to medium heat and keep stirring. Once it looks thick and saucy remove it from heat.

This recipe goes to the event CWF- Oats hosted by Priya's Easy N Tasty Recipes originally started by Kiran,   Dish Name Starts With D by Akila of Learning To Cook and to Food Palette Series White by Torview

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Masala Vegetable Pie

I always used to prepare these warm pies very buttery and with meat. Nowadays I try to cut down butter even in baking. So I made these warm pie with the goodness of  olive oil and  with a fresh selection of veggies. Whatever shape you make these pie, have it while they are still warm, since warm food taste good and makes you feel good.

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Makes 6 mini pies

Ingredients:
For the pastry:
Wholewheat flour-200 g
Olive oil- 50 ml
Egg yolk- 1
Baking Powder- 1/4 tsp
Salt- 1/2 tsp
Ice cold water- 3 to 4 tbsp

For the filling:
Sweet potatoes- 2 medium sized cooked and mashed
Broccoli- 1/2 of 1 whole broccoli( Steamed for 5 minutes)
Carrot- 1 medium sized( Shredded)
Spring onion- 1 chopped
Garlic- 3 cloves ( Grated)
Onion- 1 medium sized chopped finely
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Egg- 1 beaten lightly
Cheddar cheese- 3 slices
Parmigiano Reggino cheese- 1 tbsp
Salt to taste

Method:
For the pastry:
Sift the flour, salt and baking powder in a large bowl. Add the oil and mix it well till it looks like bread crumbs.
Add the egg yolk, and some cold water to bring the dough together. The pastry doesn't require too much kneading like bread. Wrap  the dough and set aside. Please don't keep the pastry refrigerator, you can leave it outside and use within 1 hour.
For the filling:
Heat the oil in a pan, add the cumin seeds and garlic. Then add the finely chopped onions and fry well till the it looks transparent in colour. Then add the carrot and saute for 2 minutes. Add all the spice powders and mix well. Finally add the broccoli and mashed potatoes and mix well to coat the spices. Add salt to taste.
  Now add 1/2 cup of milk to make the mixture wet. Take it off from heat add the cheese and mix well. Let it cool down for a while then add the egg and mix well.
Make the pie:
Preheat the oven to 190 degree Celsius. Roll out the pastry between two sheets of baking paper or cling film. Cut out circles of 10 cm diameter, depending upon the size of the dish you use.

Grease a muffin tray, place the circle of pastry inside the muffin tray, press it down the edges. Fill with filling and bring the edges together.
Bake it in the preheated oven for 25 to 30 minutes.
Serve warm with salad and ketchup.

This recipe goes to Champa's Bake Off and Suma's Baking event which comes along with a exciting giveaway.

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