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!
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!
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!
Veg Momos, aka Steamed Dumplings is one such thing that makes everyone crave from toddlers, to teenagers like me, to youth like my sissy, and adults like my dad. 😀 And, every time we make it, we literally have a hard time rolling so many dumplings as we all love it so much. Jokes apart, Momos is traditionally a Tibetan dish, years after its popularity in the Tibet people in Nepal, Bhutan and North-eastern India have claimed it to be their dishes. No offences here guys. We respect food, let it come from anywhere. So, the below version is a simple recipe which you may find similar to some of the Veg Momo stalls in Darjeeling!
Guests coming in? Well, you can definitely make it for the appetizer. (Disheartening fact, Darjeeling street vendors sell 7-8 of these at INR 10-15 bucks, crazily low priced)
For stuffing: Add in the cabbage, onions and grated ginger to melted butter with a tbsp. of oil in to wide pan. And, let it cook until the moisture vanishes. Add the salt and pepper. And, cook for some more time.
For dough: Create a semi stiff dough from the plain flour by adding some salt. After done, pour in some oil and knead for 2-3 minutes. Cover with a damp cloth for 15 minutes.
For making Dumplings: Take a small amount of dough, and start rolling in a greased surface. Dust flour as needed to make a thin base for momo. Add about a tsp of stuffing. And, seal as shown in the video.
For Steaming: Boil water in a steamer. While the water is boiling, grease the steamer decks. After greasing add momos to the decks.After water boils, add the decks to the steamer and cover cook for 7-10 mins.
After they get cooked, they will get a little bit transparent. After cooking for 10 mins, let them rest for 2-3 mins in the covered steamer. Finally that shake the steamer and the momos will come out, if you have greased the decks well.
Serve it Hot with Red Chilli/Sesame Seed Chutney/Ketchup/Green Chili Dip
PS: Traditionally sesame oil is added to this delicacy, but butter tastes awesome too.
Don’t forget to check out the paneer version of this awesome appetizer. Recipe here.
When I first had the thought of preparing pizza uttapam, I and my family had expected this one to be like the normal uttapam taste with cheese. But, when I made this, we all were astonished with the outcome. Not only, it literally looked like a pizza, it does taste too. This is also one of the recipes which got published at the Deccan Chronicle, by the lovely Amrita di. And, I remember when she tasted this pizza, she din’t know that this was out of rice until it got over 😛
Pizza Uttapam is a healthy yet tasty alternative to our very own pizza. Touches from the south India make it truly stand out and keeping you safe from frequent consumption of maida which is not quite great for health.
Base/Batter: Take the soaked rice and dal and grind it to a thick smooth batter. Make sure its thick and smooth. Transfer to a bowl, cover and ferment for 4 hours-6 hours.
After batter is fermented, add the salt, cumin, curry leaves(chopped), coriander and stir vigorously for a minute.
Heat a pan/tawa, add 1-2 big ladle fulls of the batter. Dont spread, let it spread on its own. Add a tsp of oil, let it cook until golden.
Mix in ketchup, italian herbs, salt and chilli flakes.
Flip the uttapam now spread the sauce. Sauce is optional! But definitely enhances taste! After the sauce, add the toppings and cheese, salt, pepper, chili flakes. Now some coriander. Cover and cook for 4-5 min in med-low flame.
Transfer to a serving plate, and then sprinkle herbs and chilii flakes. Serve immediately!!
What are you waiting for? Simple ingredients, wonderful look and awesome taste, Go ahead and prepare it.. I am sure