Whether we call it Mirchi Vada or Mirch Vadai or Wada.. Its the same thing, but has a good amount of variations.. Jaipuri Mirchi Vada or Rajasthani Mirchi Vadas are usually made with potato stuffing! But here I have the Andhra Style or South Indian Style!
The little bit of Nutty-Tangy Kick is so good with the spicy chilies.. Gets even better with a rainy evening with a cup of Chai! Lets have a look at this easy and yummylicious recipe!
Green Chilies - 20 (Thick, Slightly less spicy, Any Variant. I used Hungarian Wax)
Crushed Sesame Seeds - 4-5 Tbsp
Tamarind Pulp - 4-5 Tbsp (Or More)
Gram Flour/Besan - 1½ Cup
Salt - To Taste
Baking Powder - ½ Tsp
Turmeric - ¼ Tsp (Optional)
Oil - To Fry
Boil a 2 Cups ofwater. Remove from heat and add the chilies into it! Let it be there for 30 seconds. Then take them off and pat dry!
Slit the chilies from one side to fill the filling.
Mix the tamarind and sesame. You can add less sesame and more tamarind to suit your taste buds.
Stuff about ½ tsp or less of the stuffing into the chilies.
In a mixing Bowl, mix the besan, salt, baking powder, turmeric. Add water and make a thick batter. Batter should be thick otherwise it wont coat well!
Dip the chilies into the batter. Coat really well and slide them to the hot oil. Once chilies are added to hot oil, lower the flame and cook until golden brown!
Dont keep the chili in hot water for any longer. That'll make the stalk soft! You can use any pepper. Jalapeno, Hungarian Wax, Bhavnagri Mirch or any variant you have. Just ensure that its not too hot! You can stuff the chilies and let them rest for a hour or two. I usually make it straight away. After adding the chili to hot oil, lower the flame to ensure even cooking!
This is so delicious and versatile.. Like you can have this just as a starter or any time snack, or with rice/roti.. Anytime in the day.. They usually prefer eating this with roasted poha(aloo ko achar ani chuda). Aloo ko achar is a little different thing. But i ate this with Chuda.. 🙂
I got a email for the recipe of this, so here it is!
Nepali Sadeko Aloo Recipe (Marinated Roasted Potatoes)
Potatoes - 4 (Cubed)
Yogurt - 1 Tbsp (or as required)
Chili powder - ½ Tsp
Coriander Powder - 1 Tsp
Salt - To Taste
Turmeric - ¼ Tsp
Mustard Oil - 2 Tbsp
Cumin - ½ Tsp
Crushed Coriander - 1 Tsp
Chili Flakes - ½ Tsp (Optional)
In a Bowl, add in salt, coriander powder, chili powder, turmeric, yogurt. Mix well. It should be of coating consistency. So that potatoes coat the marination.
Add the potatoes. Mix well and let them rest for 10-15 mins(optional).
In a pan, add mustard oil. Once it smokes, switch off the flame and let it get little cool. Then add in cumin, crushed coriander. After they sizzle add in chili flakes and then potatoes(straight away!). Cover and cook in slow flame until they're tender, stirring once in while.
After they are tender, remove the cover and let them get crisp and brown!
You can adjust the quantity of spices as you prefer!
Isn’t that easy? What are you waiting for? Make and enjoy!
Hie Guys, Sometimes, everyone has a craving for something spicy and delicious.. Or at times, Moms are really confused what to pack its too late for them to make something different.. Here’s a recipe for all such cravings and times when you dont have time to make something but dont want to compromise!
Its Hakka Noodles! Easy to Prepare and everyone’s favorite!
Just 30 days are left for Christmas.. And we’ve another Christmas Special Recipe for you all.. Its Christmas Fruit Cake.. Its known as Black Cake, Plum Cake, Fruitcake and so on.. Many names, simple variations!
Christmas Fruit Cake Recipe - Eggless/Alcohol Free!
For Fruit Soak: Fresh Orange Juice - ½ Cup to ¾ Cup (From 2 Oranges)
Tutti Frutti/Candied Papaya - 5-6 Tbsp Appx
Cashewnuts - 1-2 Tbsp Appx
Dried FIgs - 1-2 Tbsp Appx
Walnuts - 1-2 Tbsp Appx
Dried Dates - 1-2 Tbsp Appx
Almonds - 1-2 Tbsp
Dates - 1-2 Tbsp
Candied Ginger - 1-2 Tbsp
Raisins - 1-2 Tbsp
Garam Masala/Nutmeg+Cinnamon - 1 Tsp
Salt - ½ Tsp
For Cake: Soaked Dried Fruits
All Purpose Flour - 1 Cup
Condensed Milk - ½ Cup
Butter - ¼ Cup
Sugar - ¼ Cup
Orange Juice/Milk/Water - 3-4 Tbsp
Vanilla Extract - ½ Tsp
Orange Zest - ½ Tsp
Baking Powder - ½ Tsp
Baking Soda - ¼ Tsp
For Fruit Soak - Mix all the Ingredients in a Glass Bowl/Container and Cover with Cling wrap and refrigerate overnight or upto 36hrs.
For Cake: Preheat your oven to at 180 C. Mix Baking Powder, Soda, Flour and Sieve twice.
In a mixing bowl, beat butter and sugar until light and fluffy. Then add in condensed milk. Beat for 3-5 mins or until pale and light.
Add in half of the flour, orange juice. Fold this into the wet mixture. Once combined, add the rest flour and fold well.
Add the soaked dried fruits and fold them well!
Grease a 7" cake tin. add the cake batter to it.
Bake in a preheated oven at 180 C for 30-35 mins.
Let it cool and enjoy!
You can replace the Dried Fruits and Nuts as per your preference. Just make sure the total comes to the same.. It should be appx 1-1/4 Cup. You can bake this cake in a Pressure cooker/Cooker. Just add 2 cups salt, wire rack. Heat for 5 mins in low-med flame and then bake for 35 mins in the same thing covered without Whistle.
Here’s a slice for you! Oh yes, when you make one for yourself, send a picture to me at firstname.lastname@example.org 🙂
I liked the cake a lot.. Its moist, soft, loaded with dried fruits and nuts and citrus flavor! The cake’s flavor is even better the next day.. But it wont be left until next day if you’re a big foodie like me 😉
Today I am here with a recipe which is a real relish. Serves as a great breakfast, or a Sunday brunch. Actually it can be enjoyed anytime, it is that awesome. Club Kachori is a inseparable of kachori like pooris prepared from a club of ingredients served along a mouthwatering pumpkin curry. TREAT!! Served in many restaurants during Sundays, people actually queue up for this dish in many restaurants.
Love this dish a lot. I bet you once making it at home. Here is the recipe:
Soak the urad daal for a couple of hours (3-4 hours) and grind it into a coarse paste after that.
In a bowl, add in the flour, semolina(suji), salt and mix well. Add in the urad dal paste and make a dough adding yogurt little by little. Add in a tsp of ghee/oil and knead for 2 mins. Cover the dough with muslin cloth and let it rest for atleast 15 mins.
Take a pressure cooker, add in the oil. Now add the mustard(rai), jeera(cumin), methi(fenugreek) and kalonji(onion seeds). Once these crackle tip in the crushed ginger-grchili-garlic and a pinch of Kasuri Methi(dried fenugreek leaves). Cook Until raw flavor is gone. Then add the onions and salt and let it cook until the onion is light brown.
After onion is light brown, add in the pumpkin and potato, followed by turmeric, coriander powder, red chili powder. Sauté for 2 mins. Now add in some water, Once it boils, cover and cook until 4 whistles.
Open the lid after some time. Add the garam masala, sugar, amchur(dry mango powder) and kasoori methi. Mix it all mash up some bits of pumpkin and garnish with coriander leaves. Let it simmer in low flame for 2 mintues. Sabji is ready.
For kachori, roll some pooris by taking a dumpling out of the dough. Fry it in hot oil. Serve hot with pumpkin curry. Relish it!
Sugar is the key for the pumpkin sabji. Make sure you add it. Mashing up some of the pumpkin in the sabji when cooked is important. If you want crisp puris then increase the amount of Suji and dal. Take ½ Cup of Suji and ¾ cup of Urad dal.
Make sure you try them, and let me know the outcome!! Oh yes, If you like crisp puris, then you can see the notes 🙂
Masala Vada, Vadai, Paruppu Vadai whatever you call, its the same crisp and yummy South Indian Snack..
A rainy day, cool breeze, piping hot tea with this vadas, Can you resist? No, I cant! 😀 Few months back, dad got some of these and we loved it.. The crispy vadas with the peanut chutney and tea the combo was awesome! I tried recreating, but failed that time.. Suddenly, I thought of making these 4-5 days back and they came out so good.. The next day itself, I doubled the quantity i had made the previous day and we enjoyed them to the core!
Some time back when we started eggless bakes without oven, many of you had asked for how to make cookies without oven.. It took a lot of experiment to get to know what flame, utensil, pot is appropriate for making them, Finally here it is!
Shortbread Cookies is one of the most simplest and delicious cookies.. Christmas being around, I thought why not make these only? I like to keep my cookies in freezer for 5-10 mins before having a bite, that makes the chocolate freeze and the “Chocolate’s Snap with Crunchy Cookies feels awesome!” Lets have a look at the recipe 🙂
Chocolate Dipped Shortbread Cookies | In Cooker | Eggless Baking Without Oven
Plain Flour/Maida - ½ Cup/60 Grams
Butter/Margarine - ¼ Cup/55 Grams
Powdered Sugar - ¼ Cup/30 Grams
Vanilla - ½ Tsp
Lemon Zest - ¼ Tsp
Dark Chocolate/Milk Chocolate - As required to Dip
Heat up your pressure cooker/idli cooker with about 2 cups of salt, wire rack and a perforated plate in medium flame.
In a bowl, beat butter until smooth. Tip in the sugar and beat until light and fluffy.
Now add in the vanilla and lemon zest and mix this well. Add in the maida/flour and mix until the dough forms. Dont Knead, just mix!
Take a cake tin/utensil/baking dish and grease it well with some oil. Make portions of the dough and make a round ball.
Keep the balls in the utensil and spread it. Transfer this to the hot cooker. Close and bake for 15 mins in med flame.
After 15 mins, take the cookies out and let them cool.
Melt some chocolate. Dip the room temp cookies in the chocolate and let them set!
You can use Idli Tray to bake these but that makes cookies with dome on both sides. Bake this cookies in medium flame. Keep a eye after 10 mins to prevent the burning. You can bake these at 180 C for 15 mins in a electric oven. I like the chocolate to be chilled and with a snap, I keep the cookies in freezer for some time before munching them!
That sound easy isn’t it? As easy its to make, that’s how tasty it tastes! Make them and enjoy!! 🙂
And i told, I’ll add a recipe to use leftover Sugar Syrup.. Here it is!
This is ought to be one of my favorite Indian breads.. I used to always ask my mom to prepare this when i was a kid : Now-a-days, i prepare it myself 😉 Pudas are also prepared in many festivals in India.
Although, we planned for a video shoot. But that shoot was postponed :/ Here’s the text recipe for you all until we’re up with the video.
Paneer is a favorite of everyone.. Its mild and mingles with the spices you throw in the dish.. Paneer Chili is very popular among all age groups.. Whether its a kid or a adult, everyone loves it! Ofcourse, it should be as it comes from one of the most delectable cuisine’s, “Indo-Chinese”!
In this sizzling Paneer Chili, I’ve added a touch of Thai into it! Now that sounds interesting isn’t it? Let us have a look at this quick recipe, which you can make in less than 10 mins!
Happy Diwali 🙂 This time, my mom said, “I’ll prepare the namkeen’s and the mithai’s..” What could i say? I love the namkeen’s, mithai’s, vada’s and all the stuff she makes! Everything is made by my mom in this spread, except the kaju katlis which is made by me..