South Indian Dahi Vada
These spicy Indian “donuts” make a great appetizer or snack. They are served with spiced yogurt.
1/2 cup split black lentils – uraad dal
1/2 cup green lentils – moong dal
1/2 teaspoon kosher salt
1/2 teaspoon cumin, toasted and ground
1 medium green chile, finely diced
1 cup Oil for frying
1/4 cup Milk
1/4 teaspoon Black pepper – to taste
1 cup Yogurt – plain
6 small Curry leaves – finely chopped
1 teaspoon ginger root – crushed
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using minimum water to keep paste moving freely. Add salt, cumin, and chilies.
Then start heating the oil, it needs to be quite hot. Drop large spoonfuls of batter into your hand. Form in traditional “donut” shape. Fry till golden brown. Drop fried Vadas in water. Let it soak 3 to 4 minutes or until ready to serve. Beat yogurt with milk. Add pepper, curry leaves, and ginger according to taste.
Some people add mint or mango chutney to this as well. If you prefer it sweeter add a bit of Stevia. Squeeze out water from the vada and pour spiced yogurt over the top.
Garnish with cilantro leaves and some shredded carrot.
Makes about 12 dumplings and about 1 1/2 cups if sauce.
- Jack
Rava Pakora (Indian Hushpuppies)
2 cups Cream of Wheat cereal (Rava)
1/2 cup Cashews, hopped
1/2 cup Cilantro, finely chopped
1/4 cup Curry leaves if available
1/2 cup White onion, inely chopped
3/4 cup Cheddar cheese, finely shredded
1/4 cup jalapeno pepper, finely chopped (optional)
1 teaspoon Chile powder – hot
1/2 teaspoon kosher salt
1 cup Buttermilk
Oil for deep frying
Mix Dry ingredients together in a large bowl. Stir in the cheese, onions, and peppers. Mix in 1/2 of the buttermilk and stir. Add additional buttermilk (in small amounts) until a soft dough is formed. Preheat the oil in a deep fryer or saucepan. Using a small scoop (or two teaspoons) form the dough into balls app. 1 by 1 inches in diameter. Drop the balls into hot oil and fry until golden brown. Drain on paper towel and serve with Tamerind Chutney or other tangy sauce. Makes about 24 balls.
- Char Haz
Indian Chicken and Peppers
1 tablespoon canola oil
1 tablespoon minced fresh ginger
3 cloves garlic,minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
pinch cayenne pepper
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 cup thinly sliced red onion
1 pound boneless chicken breasts, cut into 1/4-by-3-inch strips
1 tablespoon lemon juice
Heat the oil in a large nonstick skillet over medium high. Add the ginger, garlic, curry, cumin, coriander, salt and cayenne and cook, stirring, 3 to 4 minutes, until the onion is softened. Add the peppers and cook, stirring occasionally, 5 to 6 minutes, until they are crisp-tender. Transfer the mixture to a bowl.
Add the chicken to the skillet and cook, stirring occasionally, until lightly browned and cooked through, about 4 to 5 minutes. Toss with the lemon juice. Return the other ingredients to the skillet, cook 1 to 2 minutes to warm through, and serve immediately.
Makes 4 servings.
Calories 206, Fat 5 g, Carbs 12 g, Sodium 369 mg, Fiber 3 g.
- AJ
Malabar Shrimp Curry
(Konju Curry)
Serves 2, and recipe can be doubled
Kerala style: Kerala is located on the country’s southern coast and shows that influence in its pungent spices and its tropical flavors of coconut milk and ginger.
1 cup fresh grated coconut or 1
can (14 ounces) coconut milkFAR LEFT: Though Indian cooking varies widely by region, the use of fresh and pungent spices is always central to the craft.
1 tablespoon tamarind pulp
1-1/2 cups water plus 2 tablespoons
water, divided
3 tablespoons oil
1/4 teaspoon mustard seeds
16 curry leaves
1 cup onions, sliced
1 heaped teaspoon grated ginger
3 cloves garlic
4 green chiles, cut in half lengthwise
1 whole dried red chile, broken into pieces
1 teaspoon red chile powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
2 tablespoons water
2 chopped tomatoes
1/2 teaspoon salt
11 ounces uncooked peeled shrimp
2 tablespoons oil or butter
2 shallots, peeled and sliced
If using grated coconut, soak in 1/2 cup of warm water in a bowl and set aside. After half an hour, squeeze out coconut milk. Soak tamarind in a 1/2 cup water for about an hour. Then squeeze the tamarind juice into water. Strain out tamerind pulp and set aside water. Chick peas and paneer are central to Indian dishes of many types, but this Mutter Paneer uses green peas instead. Paneer is an Indian cheese similar to pressed ricotta.
In a shallow pan with a handle, heat the oil and add the mustard seeds. When they start to pop, add 10 curry leaves, and after a few seconds (to let their flavor into the oil), add the sliced onions and saute, stirring for 5 to 7 minutes. Add ginger, garlic and green chiles. After 2 minutes, add the dried red chile and red chile powder, turmeric, coriander and cumin powders. Add 2 tablespoons water and let spice powders cook for a further 2 minutes, stirring so they do not stick to pan.
Add chopped tomatoes, 1/2 cup of water and the tamarind water. Turn heat down and let it simmer for 5 minutes. Then add coconut milk and salt and stir. If you want a super-smooth curry, strain it into a pan. Taste for seasoning. Add shrimps and cook over gentle heat until done. Shrimps cook quickly; this should only take 2 to 3 minutes.
To add a finishing touch to the curry just before serving, put 2 tablespoons of oil in a metal ladle or small saucepan and hold over heat. When hot, add the sliced shallots, wait for 30 seconds, then add remaining 6 curry leaves and after 10 seconds, pour over shrimp. Cover with lid and let this aromatic infused oil seep into the curry for a few minutes. Serve with white rice.
- Renuka S.
