Tuesday, April 19, 2016

Ulundu Vadai/ Medu vadai/ Lentil Salty Donut

Meduvadai or Ulundu vadai is one of the popular dish of south Indian cuisine which can be served as a snack in the evening or served along with idlis, dosas and pongal as breakfast. It is often made on all festivals and auspicious occasions in South India.

Urad dal- 1 cup
green chillies- 1
ginger- 2 inch
curry leaves- a string
whole black pepper- 1/4 tsp
baking soda- a pinch (optional)
salt to taste
oil for deep frying

Wash and soak the urad dal for 1-2 hours. I

Strain the water and grind the urad dal in a blender with curry leaves, ginger, green chillies and little water to get a fine thick paste and as smooth as a butter.

Add salt and whole black pepper to the paste and mix well.

Heat oil in a pan for frying. Check the temperature of the oil by dropping a small drop of the paste.

Grease your palm with oil or  wet your palm with water so that the paste doesn't stick to your hand.

Take a spoonful of the paste in the palm. Slowly slide it to you four finger and make a hole with your thumb in the middle and gently slide it into the oil.

Fry the vadai on a medium flame.

After 4-5 minutes flip them and fry them until golden brown.

 Remove them from oil and drain them on a paper towel.

Serve them hot with coconut chutney and sambar.

I prefer to refrigerated the urad dal while soaking because this will prevent the batter to get heated while grinding.
To make vadais in large quantities I prefer using a wet grinder to make the batter inorder to get the butter consistency.

Wednesday, March 16, 2016

Eggless Chocolate Mousse

Semi-sweetened chocolate bar- 6oz
Butter- 1 table spoon
heavy whipping cream- 1 cup (250 ml)
powdered sugar- 2 tblespoon
vanilla essence (alcohol free)- 1/2 tsp
decaffinated-coffee brewed- 1 tsp (optional)
vegan jelly for topping

Break the chocolate into small pieces in a steel bowl.

Add the butter and brewed decaf-coffee

Heat some water in a wide pan and place the bowl containing the chocolate pieces in it.

Make sure that water from the pan does not get into the bowl.

You could see the chocolate melting. Keep stirring in between.

Once the chocolate is completely melted remove the bowl and allow it to cool down to the room temperature.

In the meantime, take chilled heavy whipping cream in a bowl. Add the vanilla essence.Start whipping it. As it starts to thicken add powdered sugar and whip the cream until it reaches soft peaks consistency.

Now add the cooled melted chocolate to the whipped cream and mix it well.

Transfer the mousse to small dessert cups or bowls and add your favorite toppings.

I added vegan jellies.

Refrigerate it at least for an hour before serving.

Adding Brewed decaf-coffee is optional.

Also those who does not prefer a bitter taste can avoid adding powdered sugar.

Be creative in adding the toppings like roasted nuts, chocolate shavings, tutti fruities, cherries,
raspberries, whipped cream.

This mousse can be used as a filling and icing for cakes and cupcakes.

Tuesday, March 15, 2016

Crispy Cheese corn Balls

Crispy cheese corn balls make a great appetizer, be it special occasions or just an ordinary day. It would also make a perfect evening snack for kids. Wow! Who would'nt love to have a bite of this hot, stringy cooey cheese corn balls? I have put together this recipe after watching a couple of videos on youtube.

Boiled corn- 1 cup
shredded Mozzarella cheese- 1/2 cup
boiled potato- 1 (medium size)
corn flour- 1 tbsp
bell pepper(capsicum)- 1/4 cup , chopped
chilli flakes- 1 tsp (optional)
dried oregano- 1/2 tsp
maida(all purpose flour)- 2 tbsp
bread crumbs- 1 cup
corriander leaves(cilantro)- 1 tbsp, finely chopped
salt to taste
oil for frying


  • Mash the boiled potato. Add bell pepper, corn, chilli flakes, dried oregano, corn flour, cilantro leaves and salt. 
  • Add salt only for the above mentioned ingredients. 
  • Then add cheese and combine them well.
  • Grease your hand with a little bit of oil and roll them into small balls.
  • Heat oil in a deep frying pan.
  • Combine water with all purpose flour to a pouring batter consistency.
  • Dip the balls in the batter so that is gets coated on all sides and then roll them on the bread crumbs.
  • Roll them between your palms to make sure that the breadcrumbs is well coated on all sides.
  • Fry them until golden brown and collect them on a plate with paper towel to drain the excess oil.
  • Serve them out with tomato ketchup.

* Avoid chilly flakes if you are making it for kids.
* If you want to make it more spicy try adding finely chopped green chillies or Jalapeno
*If you want to make it more cheesy be generous in adding cheese.
* Fry the balls on a medium flame to get the desired golden brown color.
* Chopped parsley is a part of this recipe which I have omitted it as my family is not a big fan of        parsley leaves.

Monday, February 8, 2016

Penne Pasta in Pumpkin Sauce


Olive Oil - 4 tbsp
Red Capsicum - 1 roughly chopped
Pumpkin - 1 big piece
Penne Pasta - 250 gm
Milk - 200 ml
Black salt - 1 tsp
Whole pepper - 12 nos
Broccoli - 1 floret cut and blanched
Pepper powder - according to taste
Salt - according to taste
Mixed herbs - 1 1/2 tsp
Basil leaves - a few
Olives - a few
Cream/Cream Cheese - 2 tbsp
Grated Cheese - a little for garnish

Method :

Boil the pasta and give it a cold water wash. Keep it aside.
Next add 2 tbsp olive oil in a wok and add the pumpkin and saute for 7 mins.
Next add the red capsicum, 1 tsp black salt  and the whole pepper.
Saute till the veggies become soft and tender. Turn off the gas. Allow it to cool.
Add the milk to the pumpkin mixture and blend it to smooth paste,
Next heat the remaining 2 tbsp oil and add the cooked pasta. Saute for a few minutes.
Then add the broccoli and black salt. Saute for a few more minutes.
Pour the pumpkin sauce into the pasta. Add the herbs and  basil leaves also.
Saute for 2 mins. Add the cream next and mix well.
Turn off the heat and garnish with olives and cheese.

P.S - Cream is optional. You can avoid it if you a calorie conscious. This will turn intro an ekadesi recipe if you minus the pasta and add veggies only.