Party Special

Medhu Vadai

Ingredients 

Split Black Gram (Urad dal) - 1 cup
Onion - 1/2 (chopped)
Ginger - 1" piece (grated)
Green Chilies / Dry red chillies - 3-4 (finely chopped)
Crushed Black Pepper - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 1-2 strands (leaves finely chopped)
Oil - for deep frying
Salt - to taste
Water - very little for grinding (app. 1/2 cup)
 
Optional Ingredients

Cilantro - handful chopped
Cumin seeds - 1/2 tsp
Any Vegetables - 1/2 cup
Coconut pieces

Method

1. Soak the urad dal overnight or a minimum of 1/2 an hour.
2. Drain the water and grind the dal in grinder/blender/mixie using as little water as possible.
3. Take this urad dal batter in a bowl and add required salt, grated ginger, green/red Chilies, crushed pepper, asafoetida, chopped curry leaves and onion.
4. You could add in the optional ingredients too. Mix the batter nicely.
5. In the meantime, heat the oil for frying the vadas.
6. To shape the vadas, wet your hand, take a small portion of batter on the palm your hand.
7. Using the finger of your other hand or the thumb of the same hand, make a small hole in the center of the batter.
8. Gently slide the batter into the hot oil. The hole helps in even cooking of the vadas inside and out. The vadas should be fried in medium heat.
9. Once the vadas get golden brown on one side, flip it and cook the other side.
10. Once the vada fully turns golden brown, remove it and let it rest on paper towels to remove excess oil.
11. Serve hot with coconut chutney or sambar all by itself or with any south indian breakfast items like idli,pongal etc.

Instant Carrot Halwa (Gajar ka Halwa) in  Microwave 

Ingredients
Carrots - 2 cups (grated)
Evaporated milk - 1/2 cup(4 oz)
Sugar - 3/4 - 1 cup
Cardomom powder - 1/4 tsp
Nuts - as needed
Ghee - 2 tblsp
Method
1. Mix the grated carrot and ghee in a microwave safe dish and microwave it for 2 minutes.
2. Add the evaporated milk to this and microwave for 7-8 minutes stirring every 2 minutes.
3. The time varies depending on the microwave power. Cook it till the milk is totally absorbed by the carrot and the ghee starts seperating.
4. Add the sugar, cardomom powder and nuts and microwave for another minute or 2 until you get the halwa consistency.
5. Garnish with some more scliced nuts and serve.

Tips
     - If you do not find evaporated milk, you can use 1/2 cup milk with 4 tblsp of milk powder.
     - Another good substitute is to use 1/2 cup milk with 1/4 cup khoya.


Restaurant Style Green Peas Masala

By : J Sharmilee 

Category : North Indian lunches, Vegetables,Party recipes
Servings : 4
Time Taken : 30-45 mins

Ingredients: 

1 cup - fresh or frozen peas 
1 small - onion, chopped fine
1.5 tsp - chana/chole masala 
1/2 tsp - red chilli powder 
1/2 tsp - sugar 
Kasoori methi, a generous pinch
1 tbsp - coriander leaves 
Salt to taste 

To saute and grind:
4 - tomatoes, medium sized
2 - onions
1/4 inch piece - ginger
5 pearls - garlic
2 - green chillies 

To grind (for the cashewpaste):
5 - whole cashew nut
2 tbsp - curd 

To temper:
2 - cloves
1/4 inch piece - cinnamon
1/2 tsp - cumin
1 tbsp - butter
2 tsp - oil 

Method

1. Pressure cook peas for 2 whistles and set aside.
2. First grind cashews with curd to a smooth creamy paste, set aside.
3. Add a tsp of oil and add the ingredients under `to saute and grind` and saute till tomatoes turn mushy.
4. Cool down and grind it a fine paste.
5. Heat butter, add the items under `to temper` add onion and saute till slightly brown.
6. Then add the tomato paste and saute.
7. Saute for 3-5mins then add channa masala, red chilli powder and required salt.
8. Add water as required to bring it a running consistency.
9. Allow it to boil for 2 mins.
10. Then add the cashew paste and give a quick stir.
11. Add cooked peas, sugar and cook on a low flame for 5mins.
12. Then add kasoori methi and coriander leaves and turn off stove.
13. Serve hot with rotis or with mild pulaos.
14. We loved it with soft hot rotis.

Recipe courtesy: Sharmis Passions



Kala Channa Masala (Black Chickpeas Gravy)

Ingredients: 
1 cup - Black Channa 
1 tsp - cumin 
2-3 - green chillies, thinly sliced (or as per taste) 
1 tbsp - ginger-garlic paste 
1 - bay leaf 
1 tsp - cumin-coriander powder 
1/4 tsp - turmeric powder 
1/2 tsp - amchur (mango powder) 
1 - large onion, chopped 
2-3 - tomatoes, chopped 
1/4 cup - grated coconut 
1 tsp - garam masala 
1 tsp - kasoori methi 
salt to taste 
few sprigs of cilantro for garnish

Method

1. Soak the black chickpeas overnight and cook until soft (not mushy).
2. In a saucepan, add 1/2 tsp of oil and saute onions along with cumin, tomatoes and ginger garlic paste.
3. Next add all the spice powders and salt and cook until tomatoes get soft.
4. Add the cooked chickpeas along with the water it was boiled in, bring it to a boil
5. Simmer for another 5-7 min with a closed lid for the gravy to come together.
6. Make a coconut paste by grinding the grated coconut with 2-3 tbsp of water.
7. Add it to the gravy which should thicken it up.
8. Cook for another 5 min. Garnish and serve.

Note:
Chickpeas are a helpful source of zinc, folate and protein and dietary fibre.