The Spice Who Loved Me

Announcing: JFI- PANEER ( November 2009)

spicewholovedme@yahoo.ca (Cardamom) — Wed, 04 Nov 2009 16:45:00 +0000

I am so happy to announce JFI- Paneer for the month of November, 2009! It happens to be the my most favorite ingredient ever - Paneer!

Originally started by Indira of Mahanandi, JFI has gone on to become one of the most popular blog events in the blog world!

Here are the rules:

-Post a recipe anytime between now and November 30th, 2009 with the theme of PANEER, Link back to this announcement and post it along with the JFI logo on your site. I will accept older recipes! :)

-Email me the link to the post at: spicewholovedme at yahoo.ca with the subject line as JFI-Paneer.

-I will post the roundup in the first week of December.

- Feel free to display the logo on your site!

Have fun! I cannot wait to see all the entries!

Sunday Suppers - Vegetable Biryani with Cucumber-Mint Raita

spicewholovedme@yahoo.ca (Cardamom) — Mon, 19 Oct 2009 11:30:00 +0000

I'm posting a recipe after a long break..... I hope everyone had a good Diwali. My best wishes for everyone for the new year!

Boy, have I missed blogging and sharing some wonderful recipes with everyone......well, here I am, with the recipe for a Vegetable Biryani-Hope you will try and enjoy!

For the Biryani, you will need:

2 cups rice - wash and soak in water for at least an hour. Add some seasonings to the rice while it is soaking, I used some fennel seeds, cardamom, cinnamon stick and some cloves.

Saffron Mixture:Soak 1 tsp of Saffron in some warm milk and let it for a while, 20 minutes is good, more is better!

Beet Mixture- Microwave a peeled beet for 2 minutes, let it cook and chop into chunks, add some water to cover and let it sit, this will give your biryani the red color!

Chopped Veggies: I used bell peppers, fresh green beans, cauliflower, carrots, lima beans, onions and a fresh tomato. - Chop all into chunks and set aside.

Yogurt Marinade: Mix yogurt ( to your taste) with some chopped cilantro, chopped mint leaves, green chilies and ginger paste.

Biryani Masala- Use your favorite brand, as much or as little you like.
Salt, Chili powder, Sugar, turmeric - to taste

Ghee- to taste, Shahi Jeera, Toasted Cashews, raisins - optional

some extra Ghee to drizzle on top- around 2-3 tbsps (optional)

First, Soak the rice, saffron mixture and the beet mixture.

Now, add all the chopped veggies to the yogurt mixture and adjust the seasonings to your taste. You can also add garam masala, and tandoori masala in this mix. Set aside and let this marinate for an hour or more.

When ready to make the biryani, make the rice first. Wash the rice and add triple the amount of water to the rice so that it stays fluffy. Add the seasonings and cook until al-dente. Drain until the rice is partially cooked and set aside. Add some of the Saffron-Milk mixture to the rice and mix well. Set the rest aside for later.

In a separate pan, heat some oil, add the shahi jeera and let it sizzle. Add the onions, ginger garlic paste and let it cook. Add the tomato puree and stir well. Add chopped mint leaves and the rest of the marinated veggies. Cook until soft, but not too mushy.

Now get ready to layer this. In a baking dish, spread a little ghee on the bottom of the pan, add some of the vegetable mixture, then the rice. drizzle some ghee on top along with some Saffron milk, the beet solution and some garam masala or the biryani masala. Repeat the layer, ending with some nuts and raisins, and a little more milk-saffron mix on top. You can also add some mint leaves and chopped cilantro on top along with the tomato.

Cover with foil and bake at 350 for about 45-50 minutes. Serve hot with some cucumber raita.

Cooking from other blogs:Matar Paneer with Mint..........

spicewholovedme@yahoo.ca (Cardamom) — Thu, 30 Jul 2009 10:37:00 +0000

Wow, I haven't posted in ages! this is what happens in the summer though, I am sure many of you can relate to a busy summer schedule!

A very simple recipe today, its one of my all time favorite recipe - Matar Paneer, with mint~now, this is one recipe which I love to try on a frequent basis.
I always tweak it here and there with different flavors....for example, I make this using: Cashew nut paste, ginger-ginger paste, or I'll add green beans or other veggies along with the peas.....no limits!
I've liked a few combination of spices, nuts and herbs while others have been...well, let's say interesting! (ie: Nigella Seeds in Matar Paneer is NOT a good thing, while Rosemary is a wonderful addition!)

Here's one version that I enjoyed making after reading it in the blog
"Tigers and Strawberries", she had added mint to it, and it really made me want to try it! Here is the recipe, verbatim, from the blog, I hope you will try it and enjoy it as much as I did.

The only changes I made was that I used a red onion,and made the mint into a paste and added it with the onions, and garlic paste. My kids would have a fit if they saw mint leaves in their bowls! :)

Ingredients: Recipe Courtesy: "Tigers and Strawberries" Blog.

5 large cloves garlic, peeled and sliced
1 2″ cube fresh ginger, peeled and sliced
1 red Thai bird chile
1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
1 teaspoon black peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon coriander seeds
10 cloves
1/8 teaspoon ground cinnamon
1 tablespoon paprika
2 tablespoons butter
8 ounces paneer cheese cut into 1/2″ cubes
1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
1/2 cup milk
salt to taste
3/4 cup heavy cream
2 cups frozen peas, thawed
large handful fresh mint leaves, chopped roughly

Method:

Grind together the garlic, ginger and spices into a thick paste.

Melt butter in a heavy-bottomed skillet, and when it foams, add paneer. Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown. Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir. Turn down the heat and simmer for about ten minutes. Add the heavy cream and salt to taste. Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.

After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so. When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.

Just before serving, stir in mint leaves.

enjoy!

Weekend Eats- Spicy Poori Chaat

spicewholovedme@yahoo.ca (Cardamom) — Wed, 01 Jul 2009 14:09:00 +0000

I *love* chaat! It is such a perfect thing to eat when you're craving something tangy, sour, hot and sweet at the same time! This is especially for those days and weekends. One great thing about this, besides its fabulous flavor of course, is that you can add just about anything to give it a personal touch. It can range anywhere from boiled potatoes, chickpeas, crushed tortilla chips, hot sauces, onions, peppers....etc etc! So, go ahead and make it the way YOU want. Here's how I made this favorite:

For the Pooris:

You can make your own crispy pooris. This recipe here is a nice one which I used to make "dahi sev pooris". I had made a smaller version then, this time, the pooris are HUGE. Make it to whatever size you like, or if you're in a rush, get the ready-made ones from an Indian grocery store.

For the Fillings:
Get creative! Use what you have,

Boiled potatoes, cooked chickpeas, sprouted moong, poha, crushed tortilla chips, sev, mamra (puffed rice), other beans, spicy cereal mix etc etc!

Chutneys: Green Chutney, Tamarind or Apple Butter Chutneys, Whisked plain yogurt spiced with some roasted Jeera powder and some salt, I also like the hot Sriracha Sauce drizzled on top!

Toppings: Chopped Onions, Cilantro, tomatoes, green onions, fine sev, Chaat Masala, red chili powder...

Make a well in the pooris, add your choice of topping that has been mixed with some chaat masala and fill each poori. Drizzle each of the chutneys on top and add the chopped onions and cilantro...and enjoy each tangy, spicy bite!

Serve right away with other savories...I had some spicy Mirchi Bhajiyas to go along with it.

Italian Favorites: Stuffed Spinach and Ricotta Shells

spicewholovedme@yahoo.ca (Cardamom) — Sun, 31 May 2009 14:38:00 +0000

My oldest son was watching Giada's show on the Food Network with me couple of weeks ago( he *adores* Giada, by the way) and in one of the recipes, she had made "Stuffed Pasta Shells", now....this caught both mine and his attention right away and we
decided to make it for our supper.

Last night, I tried it and it came out quite good, a little too bland for my palate, but good nonetheless!

Here's what you need:

Large Pasta Shells- as needed
Salt to taste
24 ounces part skim ricotta cheese
1-2 packets- baby spinach, chopped
1/4 cup fine dry bread crumbs, Italian seasoned
1/2 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
1 medium red onion- sliced
2-5 cloves garlic, diced
2 cans (15 ounces) stewed tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 1/2 to 2 cups shredded Mozzarella cheese

Directions:

Make the Pasta Sauce beforehand. See my old recipe for a homemade version, you can substitute a jarred one, but fresh pasta sauce makes a tremendous difference!

Cook shells in boiling salted water, following package directions. Drain in a colander and set aside.
In a medium bowl, combine ricotta cheese, bread crumbs, Parmesan cheese, salt and parsley, mix until well blended.

In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add garlic, and then the chopped spinach. Add peppers or any other veggies you like. Cook until just wilted. Season with a pinch of nutmeg, salt, and pepper. Cool for 10 minutes and mix it along with the cheese mix that you just prepared. You will be stuffing each pasta shell carefully with the spinach and cheese mixture.

Pour sauce into a baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour more sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer.

Enjoy this recipe hot out of the oven, with some garlic bread and or a salad.

Quick Eats- Veggie Stirfry and Rice

spicewholovedme@yahoo.ca (Cardamom) — Sat, 23 May 2009 19:56:00 +0000

This is such a healthy meal, I love the flavors of the Teriyaki sauce in this,and with the wide range of veggies that you can use in this recipe, it is a delight to eat and lovely to look at too!

You will need:

1 cup shredded carrot and Cabbage
(use whatever amount you like)
Sliced green peppers, red onions, and any other peppers you like,
Chopped broccoli, and button mushrooms.

Use any other veggies: water chestnuts, sprouts, celery, bamboo shoots, snap peas...etc etc!

Sauce: Use to your taste, of course!
4 tbsp- Teriyaki Sauce
1 tbsp- Sriracha sauce *hot*
1 tsp -grated ginger
1 tbsp- Low sodium Soy Sauce
1 tsp- red pepper flakes (optional)
1 tsp-water to sprinkle over the veggies
1 tbsp- WOK oil or regular oil with a high smoking point

Mix the teriyaki sauce, soy sauce, sriracha sauce, ginger, red pepper flakes together and whisk.

Take a wok and heat it up realllllllly good.....the hotter the wok, the better your food will taste!
be careful though. Add some oil to it and let it smoke.....add the onions first and let them brown. Add the mixed sauce and stir really well until you get a wonderful aroma. Now add the peppers and the rest of the veggies. Keep stirring quickly and make sure the veggies are coated.
Add a sprinkle of water if too dry. Serve hot with rice.

Towards Health and Weightloss......

spicewholovedme@yahoo.ca (Cardamom) — Mon, 18 May 2009 15:48:00 +0000

Okay, some of you may or may not know, I have started another blog:

"Live Simply, Live Healthy"...this blog is essentially for my own benefit, to keep track of what I am eating,and to see what triggers my terrible headaches. You see, I've had nasty headaches all my life, and they have been bothering me a lot lately. I have had a CT Scan done, I've kept a headache diary, and got some other tests done...... but I haven't found exactly what causes them. So, I've decided to keep an online journal to record such days when the headaches just pop out of nowhere.
Another thing is that, I am officially *done* having kids ( YAY) so now, I want to focus on weight loss. I have lost a whopping 30 pounds over the last 2 years but I still need to lose around 10-15 pounds more to reach my goal weight. I'd love to have *any* feedback regarding headaches and weightloss......I'll welcome them.

I'll also feature lots of information on Ayurveda, Yoga Poses, Health Tips and much more! :)

Hop on over and see what I've been up to!

Comments OFF on this post.

Pic Courtesy: Google

Quick Eats: Stir Fried Noodles and Veggies

spicewholovedme@yahoo.ca (Cardamom) — Wed, 29 Apr 2009 19:50:00 +0000

Do you crave to make an Indian meal each day? or are you like me, who likes a little variety here and there?? I enjoy variety in my menus, just to keep things interesting. My life is boring enough, my meals don't have to be!

Here's one such easy recipe for "Stir Fried Noodles and Veggies" for those days or evenings when eating "roti-sabzi" is the last thing on your mind!

You will need:

Chopped fresh veggies: Broccoli, Snap peas, spring onions, cabbage, carrots- whatever you have on hand.
3 cloves garlic
Sesame oil, about 1/2 tsp or more
Olive oil, about 2 tsp
Soy sauce, about 2 tbsp
Red pepper flakes- to whatever "heat" level you like (optional)
1 box thin spaghetti or Chinese Noodles

Directions

Cook pasta; set aside
In the mean time, heat olive oil and sesame oil in a large pan or wok
Add garlic, saute. Add red pepper flakes.
Add all veggies and saute 2 min.
Add soy sauce.
Add the noodles and toss!

Optional: add some hot "Sriracha" sauce to the wok for a smoky, hot flavor!

Serve hot.

Comfort in a bowl: Kaali Daal and Jeera Chawal

spicewholovedme@yahoo.ca (Cardamom) — Fri, 24 Apr 2009 22:53:00 +0000

This comes really, really close to comfort in a bowl......nothing sounds better on a lazy evening than a bowl of Daal-Chawal, a staple in many Indian homes, I'd say!

Here is a very simple, but a delicious recipe:

You will need:
1 cup of whole urad ( Black Urad)
2-3 tbsp of rajma ( Kidney Beans)

1 jalapeno- chopped
1 red onion- sliced
2-3 garlic cloves
1 knob of ginger-

make a paste of the ginger & garlic.

2 Large tomatoes- chopped or use 1/2 cup tomato sauce ( to your taste)

2 tsp cumin seeds
1 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
½ tsp cardamom powder
1 tbsp of oil
1 tbsp cream (optional) Or Milk
2 pinches of asafoetida
Salt to taste

Method:
- Soak the Urad and Kidney beans (rajma) overnight or at least for 10 hours.
- Cook them separately in a pressure cooker.
- In a pan heat 2 tsp of oil and add the cumin seeds and asafoetida.
- As the seeds begin to pop around, add in the jalapeno,the onions, and the ginger-garlic paste. After 2 mins, add the tomatoes or the sauce. Stir until the oil leaves the sides of the pan.
- Add in the dal and beans with enough water to keep the consistency thick.
- Add salt, turmeric powder, 1 tsp chilli powder, coriander powder and roasted cumin powder.
- Add the garam masala and the cardamom powder along with the cream or milk. Stir well.

Simmer for as long as you can, either on low heat or in the slow cooker, your choice. The taste is worth the wait! Serve hot with Jeera rice or plain rice.

Jeera Chawal:

This is so easy.....but here's the recipe for the newbie cooks out there!

1 cup- your favorite Basmati rice
1 tsp- Ghee
1 tsp- Cumin Seeds
Salt to taste

Soak the rice for at least an hour. In a pan, heat the ghee and add the cumin seeds. When it pops, add the rice and salt, stir. Add around 2.5 cups of water and cook. When the rice is done, drain the rice along with the water and pour some cold water over it to get it really nice and fluffy. Serve with daal.

New Blog in Town: Beyond Curries

spicewholovedme@yahoo.ca (Cardamom) — Fri, 10 Apr 2009 18:03:00 +0000

I am so happy to announce a new group blog Beyond Curries in the blogosphere!

This new blog is all about India, its food and its rich culture! Come and meet all the contributors of this new blog, be sure to visit Beyond Curries. I wish to thank Sia of Monsoon Spice and the rest of the team for the tremendous efforts in producing and promoting the blog.

Hop on over and see what this is all about!

Delectable Eats: Lauki Kofta- Bottle Gourd Dumplings in a Tomato sauce

spicewholovedme@yahoo.ca (Cardamom) — Tue, 07 Apr 2009 11:33:00 +0000

Lauki Koftas are delectable indeed!

I hadn't made them in a long while, and I am so glad I did. These are heavenly, especially the soft, Koftas along with the spicy,tomato sauce....this would be such a hit at dinner parties, I think!

Here is the very simple recipe:

You will need:

For the Koftas (dumplings):
1 large bottle gourd, or any soft squash- washed, peeled and grated.
Besan flour- as needed to bind the koftas ( around 2 tbsps)
1/2 cup: Grated Paneer
Ginger, Chili, Garlic Paste- to taste
salt, a pinch of sugar,
1 tbsp-Garam masala- to taste
1 tsp- aamchoor powder, ( dried mango powder)
bread crumbs- I used 2 slices of old bread
1 tbsp- raisins, cashews
1 sliced red onion, chopped finely

For the Gravy:

1 large onion, 4 cloves of garlic, 1 big knob of ginger, 2-3 green chilies - blend into a paste

3-4 large tomatoes- crushed, you can use canned tomatoes if you'd like

1/2 cup cashews, 1 tbsp- Khuskhus - soaked in some milk for half an hour at least and then blended to make a paste.

Cumin seeds, cinnamon, and a bay leaf - for the tempering

1/2 cup evaporated milk, you can use cream in its place, or even milk.

1 tbsp- your favorite garam masla, 1 tbsp- Kasturi methi
Salt, Sugar, chili powder, Jeera powder, turmeric - to taste

Oil- to deep fry the koftas
Oil- 1 tbsp to make the gravy

For the Koftas:

Wash, peel and grate the gourd or squash, whatever you're using. Sprinkle a little bit of salt on it and leave it to drain. Squeeze out as much water as you can from them so that your koftas won't be a soggy mess.
Mix all the ingredients in the Kofta list and make little dumplings out of them, I made Oblong ones. Deep fry and let them turn dark brown, taking care not to burn them. Set aside.

To make the gravy:

In a wide pan, heat some oil, add the cumin seeds, cinnamon and the bay leaf. Add the onion, chili, garlic and ginger paste and stir until the raw smell goes away. Now, add the Cashew-Khuskhus paste and stir well. After 2-3 minutes, add the tomatoes. Cover and simmer until the oil leaves the sides of the pan. Now add the spices, the garam masala, the methi, and the evaporated milk. Stir again and cover and simmer. Take out the bay leaf. Have a taste and adjust the seasonings as needed. When ready to serve, add the fried koftas, and ladle the sauce over the koftas, taking care not to stir them too often, just let them simmer in the gravy for a bit. Garnish with some Cilantro.

Meal Ideas: Lauki Kofta, Puris, Raita, Jeera rice and Kaali Daal.

Aloo Shimla Mirch Stirfry - Potato Bell Pepper Stirfry

spicewholovedme@yahoo.ca (Cardamom) — Mon, 30 Mar 2009 12:39:00 +0000

I love such dry stir frys! They are SO flavorful, especially with the addition of some Aamchur Powder ( Dried Mango Powder) and with a 'tadka' of Jeera Seeds.....wow.
The taste is amazing. This is so very simple.....make it when you're in a hurry and you'll be eating in no time.

Here's what you need:

2 large potatoes - I used Yukon Gold- Partially cooked, peeled and chopped
2 large Bell Peppers, chopped

1 tbsp- Olive Oil
1 tsp- Cumin Seeds
A pinch of asafoetida
1 tsp- turmeric
1 tsp or more aamchur ( dried mango powder)
1 tsp- Chili powder
1 tsp or more- dhania-jeera powder ( cumin-corainder)
1 tsp- your fav. Garam masala
Salt,Sugar - to taste

Cook the potatoes partially, either by boiling them or in the microwave for around 6-8 minutes. Cool and chop them along with the bell peppers.

In a wide pan, heat the Oil. Add the cumin seeds and the asafoetida. Add the potatoes, and stirfry for around 3-4 minutes. Let the potatoes get coated evenly. Now add the bell peppers and stir. Add the masalas and the salt/sugar. Lower the heat, stir once again and cover. Let it cook on low heat until the potatoes and the peppers get a nice crust. Serve hot!

Serving Suggestion: Chapatis, Fresh Yogurt and Pickles.

Healthy Eats: Veggie Pita Pizzas with Sweet Chili Sauce

spicewholovedme@yahoo.ca (Cardamom) — Tue, 24 Mar 2009 21:15:00 +0000

I LOVE pizzas, I could eat them every week, and it doesn't matter what kind of a pizza it is, as long as it has a crust,a sauce, some veggies and cheese- deep dish, thin crust, stuffed crust, New York Style, Chicago style, pan crust....you get the drift.

Yes, I really do love my pizzas.....
Here's a quick one to quiet that Pizza craving....this is made with a Whole wheat Pita bread, and instead of just regular Pizza sauce, it has a base of half Sweet Chili Sauce & half tomato sauce,and is loaded with cheese and Veggies.

Here's what I did.
I spread some Sweet Chili Sauce, (available in any grocery store), on the base of the pizza, and then some of the tomato sauce.
I layered Mozzarella cheese, then added some green pepper rings, tomatoes, onions, mushrooms, pineapple and some more Mozza cheese. I sprinkled the top with some cracked black pepper and baked it at 350 for around 4-5 minutes. Baking times vary from oven to oven so see what works for you!

That's it, as simple as that, and SO good....the sweet chili sauce adds heat, and a load of flavor, try this for a healthy,quick lunch idea!

From your blogs: Punjabi Gobhi and Avocado Parathas

spicewholovedme@yahoo.ca (Cardamom) — Sun, 15 Mar 2009 18:16:00 +0000

I love to try out recipes from other bloggers, especially if it is different from the way I normally make a certain dish.

I wish food blogs had been available when I was a newly wed novice in the kitchen, it would have helped me tremendously and I wouldn't have had to endure some snubs and criticisms from my so called well wishers, and all because I wasn't up to date with all the latest recipes and such.....Boy I wish they could read this blog now!

Coming to the recipes,I decided to try out a Punjabi Style Gobhi-Matar Sabzi from Padma's Kitchen and Avocado parathas from Indira of Mahanandi.
I had read quite a few posts on Avocado parathas, and when the opportunity came, I decided to give it a go...and I was quite pleased with the result....the parathas were soft, and flavorful with the addition of some chili-garlic powder that I added!
I paired this whole meal with some Carrot Pulao and Raita, and it was delicious! Thanks, Ladies for some really nice recipes for my collection!

Here is my recipe for Carrot Pulao:

1 cup- Good quality basmati rice, soaked for an hour
2 cups- water

1 medium onion-sliced
1 bell pepper- chopped
1 small carrot- grated
1 small chili- chopped

2-3 cloves, 1-2 cinnamon, 1-2 small cardamom, 1 tsp- fennel seeds, 1 tsp- cumin seeds

1 tbsp- Pulao masala
Salt, Sugar- to taste
1 tbsp- Olive Oil or any Oil you use

Wash the rice and soak it for at least an hour. In a pan, heat some oil, add the cloves, cinnamon, cardamom, fennel and cumin seeds. When they sizzle, add the onions, peppers, chili and carrots. Stir for a minute. Add the salt, sugar and the Pulao masala and the water. Now add the rice and stir. check for seasonings and bring this to a boil, then lower the heat. Cook until all the liquid is gone and the rice is nice and fluffy.

Serve with some Raita. Enjoy.

Palak Paneer is a good thing......

spicewholovedme@yahoo.ca (Cardamom) — Sun, 01 Mar 2009 11:46:00 +0000

I had one of my cravings for Paneer sometime ago and I thought about making some of this - Palak Paneer.
I think this is almost everyone's favorite. I love this with chapatis, puris, parathas, bhaturas...you name it....there's something about the creamed spinach and the soft paneer that is just amazing!
I like to make this at home, because I find the restaurant versions to be too bland for my taste...so here goes, this is my way of making a favorite. All the pros know how to make it, but this is especially for the newbies...!

These measurements are just a guideline, use your own judgement!

You will need:
Fresh Baby Spinach - I used 2 big packets.
1 large red onion - chopped
2-3 cloves of garlic - peeled
1 large knob of ginger - peeled
2-3 hot chilies or fresh jalapenos
3 large juicy fresh tomatoes- chopped
1 tbsp - Oil to saute spinach
1 tbsp Oil - to saute the gravy
1 tsp- Cumin seeds
2-3 dried red chilies
1.5 tbsp - Corn flour dissolved in a little water- enough to make a paste

1tbsp- your favorite garam masala
Salt, Turmeric - to taste
a pinch of sugar - to balance out everything!

Sauteed Paneer Pieces - I saute them in a bit of Oil till they get nicely browned instead of deep frying them. I used a ready made paneer block this time around. Cut them in chunks after immersing them in some water after sauteeing them.

First things first. Wash and drain the spinach. I use baby spinach because I like it much better than the leafy one or the frozen one. Frozen spinach is NOT a good thing in this recipe.

Take a deep pan, heat the one tbsp of oil and add the garlic pieces and dried red chilies. Add the spinach as is. Stir around for a bit and let it wilt. Add a pinch of salt to let it release the natural juices.

While this is wilting, make a paste of the tomatoes, onions, ginger and the green chilies. I just used the blender, its much easier. After you make the paste, heat another deep pan, add the other tbsp of oil. Add the cumin seeds and the paste you just made. Stir really well till it becomes thick.

Now, for the spinach. Add the spinach to the blender and make a coarse paste. It will be cooked already so its easier to do so. Set this aside while the tomato paste cooks.

When the paste looks ready, add the Spinach puree and the corn flour paste, this will help thicken the gravy and keep it together. Add the rest of the seasonings along with the Paneer pieces and let it cook for 5-7 minutes more. Serve hot.

Serving Suggestions: Palak Paneer, Parathas or Pooris, Pulao and Raita.

Eggless Dessert- Apple & Strawberry Crisp

spicewholovedme@yahoo.ca (Cardamom) — Tue, 17 Feb 2009 11:11:00 +0000

I admit, I am not much of a baker. While I do make cakes and cookies now and again, I am just not that good at it.....I've tried my hand at pies and cakes before, but they usually turn out, well...bad and fit for the trash can.

So, when I came across a recipe for an egg less apple crumble that didn't involve rolling a pie dough, I decided to give it a try......and let me tell you, this is easier than apple pie!
I also had some sweet strawberries in the fridge that I wanted to use....so this became an apple-strawberry crisp.

While it may not look fancy, the taste is divine!!!
Here's the recipe.

Use the recipe as a guideline- adjust accordingly to your quantity of fruit.

Apple-Strawberry Crisp:

For the topping:
1/2 cup- rolled oats
2/3 cup- all purpose flour
3/4 cup- brown sugar
6 tbsp- softened butter or margarine
1 tsp- Cinnamon
1 tsp- Vanilla Extract
1 tsp- nutmeg, 1/2 tsp- salt,

For the Fruit: Sliced apples and strawberries, 2 tbsp Sugar (optional) and 1 tsp- Lemon juice

Put the sliced apples and strawberries in a deep baking dish, sprinkle the sugar and lemon juice.

Mix all the topping ingredients with a fork or by hand till it resembles a coarse mixture.
Sprinkle the topping on the fruit and spread evenly. Bake at 350 for 45 minutes till browned.
Let sit for 10 minutes before serving to allow the natural juices to set.

Serving Suggestion: This is best when served warm with some cold, Vanilla ice cream....you can also eat it as is! It is just as good!

You can also substitute other fruits in this recipe- peaches and pears, rhubarb and apples, apples and berries, all are good together!

This is a perfect dessert for novice bakers like me and also a nice way to get your kids involved in the kitchen. What better way to spend some quality time with them and then sharing this wonderful dessert together!

Quick Weeknight Suppers - Mexican Stirfry and Tomato Rice

spicewholovedme@yahoo.ca (Cardamom) — Tue, 10 Feb 2009 12:18:00 +0000

This Mexican stir fry dinner right here took me under 45 minutes to make and have it on the table....it was one of 'those' busy weeknights when everything and anything wanted to go to hell, taking me along with it.

The kids and I were cold, & tired after a long day and all we wanted was to get something quick to eat and crash for the evening. I wanted to go home and make something because the last thing I wanted to do was get a meal from a fast food place. I can't even go there....the greasy food, the atmosphere....ugh, it was too much for me to handle. I am sure you get my drift!

So off I went to my cosy warm kitchen and started digging, and this is what I came up with.
A Mexican stir fry with some tomato rice, tortillas and guacamole! Perfect!

I had some tortillas and guacamole on hand so all I had to do was saute the veggies and wait for the rice to cook and dinner was served!

Here's what you need: These measurements are only a guideline, use what you have.

1 packet- tortillas, ready to eat guacamole, salsa, sour cream (optional)
1 cup rice- wash and soak for 10 minutes while you prep the veggies.

For the Stir-Fry:
1 onion, 2-3 bell peppers- any color, 1 large zucchini, 1 carrot - I had some shredded carrot in the fridge which I used, 1/2 cup frozen corn,

1 packet- Taco seasoning ( I used a Low sodium One)- use half or to your taste
Black Pepper, a pinch of sugar
1 tbsp- Olive Oil

Chop the onions, peppers, zucchini into long slivers. In a pan, heat some oil and add the onions, let them saute a bit and then add the rest of the veggies and the seasoning. Cook for 7 minutes or more depending how soft you like them, I didn't cook them for too long, because I wanted a tad crunch to them.

For the rice:
1 cup rice- soaked,
1 onion, green peas and 2-3 canned or fresh tomatoes, any other veggies you'd like to add, I added the rest of the carrots in it,
the other half of the taco seasoning packet or a garam masala.
2 cups water,
Salt, Sugar to taste,
1 tbsp- Olive Oil

In a deep pan, heat the oil and add the onions. Add the rice and the veggies along with the seasoning and let it cook until done.

Serving Suggestion: Warm up the tortillas, spoon the filling inside and fold over, top off with guacamole and salsa with the rice on the side.

Boy,am I glad I made this, it filled us all up and it was a much better option than the greasy take outs...! Home cooked meals really do work wonders, don't they? I calmed down considerably after this meal! :)

Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants

spicewholovedme@yahoo.ca (Cardamom) — Wed, 04 Feb 2009 11:46:00 +0000

Doesn't that look great??

I was lucky enough to get some fresh Chinese eggplants at the grocery store the other day,and I thought about making this delicious, stuffed recipe with them.

I used to hate eggplants at one point in time, but I can't imagine why I ever did. Now, I enjoy making mostly anything with the eggplants, and these Chinese long eggplants happen to be my favorite!

Here is the very easy, rustic Gujarati recipe that can be enjoyed at any meal.

You can use eggplants by themselves here, or use a combination of baby potatoes, pearl onions, carrots and the like.

Note: Please use this recipe as a guideline only, adjust quantities to your taste.

Ingredients:

5-6 Eggplants - washed and slit ( See picture)

Filling:
1/2 cup - Besan flour
1 tbsp- Sesame Seeds
1 heaping tbsp or more - ginger, chilies, garlic paste
1 tsp- Aamchur powder or lemon Juice
Salt, Sugar, Turmeric, Chili powder - to taste
1 tbsp- Dhania-jeeru powder
1 tbsp- Garam Masala

To temper:
1 tbsp - Oil
Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods- sliced

Wash and cut the eggplants into large pieces. Make a Slit down the middle leaving some room at the end.

Mix all the ingredients listed in the filling together. Stuff each eggplant with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Serving Suggestions: Bajri Rotlo, Chaas, a spicy garlic pickle and of course, some papad.

An authentic Gujarati Village meal at its best....enjoy!

Rustic Gujarati Series: Rasiya Muthiya.....

spicewholovedme@yahoo.ca (Cardamom) — Tue, 27 Jan 2009 18:22:00 +0000

These cold, dark days of Winter have me craving soups everyday, and while this isn't exactly a soup- it comes pretty close to comfort in a bowl.

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice. I had some leftover khichdi last night so I made this for me and the kiddos.

What is it exactly? These are dumplings made of leftover rice and flour cooked in "Chaas". You can't get any rustic than this!

Note:Use these measurements as a guideline, add or omit ingredients to taste:

Ingredients:

For Muthiya or Dumplings:
1 cup- leftover rice or khichdi
1/2 cup- Besan or Chickpea flour
1/2 cup- Whole wheat Flour
2 tbsp- Semolina
2 tbsp- ginger-chili paste
methi leaves, grated squash or gourd - (optional) -I left it out
Salt, Sugar, turmeric and chili powder- to taste

Chaas:
2 cups Chaas,- Yogurt thinned down with Water - medium consistency
1 tbsp- Oil,
Mustard Seeds, Cumin Seeds, Curry Leaves, Dried Chilies, and Asafoetida- to temper
Cilantro - to garnish

First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.

After you make the dough, make small little dumplings out of it and set aside. See Picture.

Mix some yogurt with water and make a 'Chaas' of a medium consistency after all the dumplings have been made. In a separate pan, heat the oil and add the mustard seeds, cumin seeds, curry leaves, dried chilies and the asafoetida. Add the 'Chaas' now and mix well. Add the salt immediately along with the sugar and the turmeric and chili powder. Now add the dumplings one by one. Lower the heat to a medium and let the dumplings cook thoroughly.

Once all the dumplings float to the top, they are ready to eat.

Garnish with some cilantro and eat this piping hot. Enjoy!

Dahi-Sev Poori with Homemade Pooris

spicewholovedme@yahoo.ca (Cardamom) — Thu, 15 Jan 2009 11:22:00 +0000

Do you have a favorite among the famous "Chaats or Street foods" of India?? I do....and here it is: Dahi-Sev poori.

Imagine each poori with its delectable fillings just bursting with that tangy, sweet,and spicy flavor when you pop it in your mouth.....reminds of you of home, doesn't it?

I made the pooris at home, and they turned out fantastic. Here is the recipe for the pooris from here whenever you feel like having something savory during this cold season! Check out Older and Wiser's channel
for more great ideas!

Poori Recipe:
1 cup - Sooji ( Semolina)
1 cup- All purpose flour (maida)
1/2 cup- Chapati flour-whole wheat flour
1 tsp- Eno or Baking Soda (my addition)
Salt - to taste (optional)
Water - as needed

Oil - to deep fry

Mix all of the above ingredients to make a medium pliable dough. Let it sit for at least half an hour, make sure to keep it covered.

When ready to make pooris, roll into rounds (see picture) and deep fry on medium-high heat. Work quickly, and make sure they all puff up by pushing each poori down with a slotted spoon. Fry them till they are a golden brown color. Drain on paper towels and store in an air-tight container.

To make Dahi-Poori, you will need:

Sev-fried chickpea noodles, Chopped Onions, Chopped cilantro, diced boiled potatoes, cooked chickpeas(red or white), chaat masala, whipped yogurt, Cilantro chutney, Tamarind Chutney, Hot garlic chutney, pomegranate seeds (if available).

To assemble: Mix Chaat Masala with the boiled potatoes and chickpeas. Make a dent in each puri and fill with this mixture. Fill up a plate of say-six-seven for each person. Drizzle some cilantro chutney, tamarind chutney, whipped yogurt and add each of the toppings to your taste. Serve right away!

You can also make paani pooris with the same ingredients, all you will need is the tangy Paani. I found a really nice recipe here.

To make it a little healthy, you can also use Moong sprouts as a filling.....in any case, hope you will try this and relish each and every bite!

I also think this qualifies to go to JFI-Chickpea, don't you think so?? I am going to send it to our host for this month, "Sometime Foodie".

Enchiladas with homemade Enchilada Sauce....A favorite!

spicewholovedme@yahoo.ca (Cardamom) — Sat, 03 Jan 2009 00:57:00 +0000

Happy New Year! Here's wishing you all the best for 2009!

Do you like Mexican food? If you do, try these.....these enchiladas were AWESOME! They were even better than some restaurants because I made the sauce myself...and it turned out just delicious.

The secret ingredient in this sauce is Chocolate! yes, dark chocolate.....I had just bought some Chocolate with Chilies in it over the holidays and it came to good use in this recipe....and while there is no*distinct* chocolate flavor in this sauce, it just adds that extra oomph to it!

On with the recipes:

For the Red Sauce:
1-2 cans - strained tomatoes or tomato sauce
-1 red or white onion
-3-6 Chipotles or dried Indian Chilies (adjust to your taste)
-3-4 cloves of garlic
-1 small packet of Taco Seasoning
-2-3 tbsp Dona Maria Mole sauce(optional) but this gives it a LOT of flavor.
-6 small squares of Dark Chocolate - I used Chocolate with Chilies in it
-1 tbsp-Oil
-A pinch of sugar, and some black pepper- to taste

Soak the chilies in some warm water for half an hour. Grind all the ingredients except the tomatoes, taco seasoning and the Chocolate. In a deep pan, heat the oil and add the ground paste of the onions, chilies and garlic. Saute for 10 minutes, and now add the Taco Seasoning. Stir really well and add the tomatoes. Add the chocolate pieces and stir well.Add the sugar and pepper. Simmer on low heat for 20 minutes or more to bring out the flavors.

For the Filling:
I used a spinach, corn, onions and pepper filling. Saute some Onions in a little bit of Olive Oil, add some peppers, corn and the spinach and some Adobo or Mexican Seasoning. Try and get the low sodium one for a healthier version. Mix well and saute until the spinach wilts. This is so versatile, you can add whatever veggies or meat you'd like.

I also added some beans on the side. Mash some black beans and heat. You can use refried beans if you like.

For the toppings and sides: Tortillas, Southwest Cheese or any cheddar/pepperjack mix, Guacamole, Sour cream, Olives, Jalapenos, Green Onions, Taco Sauce and a fresh tomato,cilantro and red onion Salsa. I also made some Mexican rice, but that was just plain rice from the Zatarain's- Jambalaya brand. Use any one that you like.

Assembling the Enchiladas:

Spread some filling on to the tortillas. Roll them up and add some sauce on top, along with the other toppings. Bake in a preheated oven- 350F individually until the cheese melts. Serve with a side of Guacamole, sour cream, and salsa and of course, some rice! Enjoy.

Try this....let me know how you like it!

Again, many warm wishes to ALL of you who come to read this blog....thank you! I appreciate each and everyone of you. Here's to a great 2009!

Roasted Veggie and Spinach Lasagna

spicewholovedme@yahoo.ca (Cardamom) — Fri, 19 Dec 2008 01:16:00 +0000

I literally crave Italian food every now and then and making this lasagna really hits the spot on those days!

I made this roasted veggie and a spinach lasagna using fresh pasta sheets, I've been using the fresh pasta for a while now instead of the dried ones and boy, does it make a difference- for the better, of course!
Here is my recipe for this family favorite, I am also going to include a recipe for my pasta sauce.
I make my own pasta sauce because I love its flavor....I am so used to the homemade one, I cannot go back to the jarred or canned ones! Sit down with a cup of coffee to read ahead, its kind of lengthy - but worth it!

You will need:
~1 box- fresh pasta sheets (Lasagna Sheets, I used Olivieri brand)
~1 small packet - baby spinach, 1-2 bell peppers, 1 large red onion, 2-3 zucchinis and squash ( yellow or butternut squash works well) or use both!
2 carrots - all chopped, except the spinach, I added that as is.
~Tomato Sauce - as needed
~Bechamel Sauce - as needed
~Italian Cheese blend or you can use Mozzarella and Parmesan
~1 heaping tbsp - Italian seasoning blend, Salt to taste and Olive Oil

First, Make the sauce ahead of time: For the fresh TOMATO sauce, you will need:

2- 35oz cans of whole plum tomatoes or 3-4 lbs fresh ripe plum tomatoes
1 tbsp- olive oil
5-6 med cloves of garlic- sliced, 1 red onion - sliced, 1 small chili pepper - sliced
Few Fresh leaves of Basil, use some dried ones if you can't find fresh ones
Salt and a pinch of sugar
Crushed red pepper flakes

Heat the oil in a deep pan, and add the garlic, onions, chili and the red pepper flakes. Don't let the garlic brown too much.
Add in the tomatoes. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt, black pepper and the sugar and then the Basil. Let it simmer until it reaches a thick consistency. Blend it towards the end to make it uniform.

Now get ready to grill the veggies:

Chop up all the veggies except the spinach - add a drizzle of Olive oil, some Italian seasoning if you have some on hand, or use some dried parsely and oregano flakes, mix well and layer on a cookie sheet. Heat your oven to 375F and let it cook until semi soft. Do NOT add salt to these veggies, they will turn mushy. Set aside.

While the veggies are baking, make the bechamel sauce, I usually follow this recipe and it turns out well.

Bechamel Sauce:

6 tbsp all purpose flour
2 tbsp olive oil
3 tbsp butter
2 ½ cups hot milk ( 2% is ok)
2 tbsp- parmesan cheese
salt
fresh ground black pepper
pinch of nutmeg (about ¼ tsp)

To make the sauce, melt the butter with the olive oil in a medium saucepan over low heat. Add the flour and stir well, being careful. Then slowly add the hot milk while whisking vigorously. The mixture will seem to clump, but keep whisking and it will end up smooth. Add the salt, pepper and nutmeg. Put it back on the heat and simmer for 5 minutes. Add the Parmesan cheese at this point.

Now,on to the lasagna:

Spoon some sauce in a baking pan, and layer a sheet of the pasta, add the grilled veggies and some of the fresh baby spinach - as is. Add a little bit of the cheese and then add both Bechamel and some tomato sauce on top. Repeat for another two layers. On the top layer, add some more cheese, bechamel sauce, tomato sauce and some crushed pepper flakes if you like. Bake in a preheated oven (375F) for 30 minutes covered with foil, and then for 15 more minutes, uncovered.

Serve this delicious meal with a side of garlic bread and a salad.

Happy Holidays to all of you.

Peas and Paneer Pulao

spicewholovedme@yahoo.ca (Cardamom) — Thu, 04 Dec 2008 12:31:00 +0000

Two of my favorite ingredients, peas and paneer come together to make a new favorite - Peas and Paneer Pulao...! All diets and resolutions go in the dumps when I'm faced with some paneer and rice, I just can't help but have some. So of course, I only make this once in a while, but when I do, it is totally worth it!

Here's the really easy recipe for days that you just want to indulge, and you know, we ALL have days like those once in a while.

For this delectable Pulao, you will need:

2 cups of Basmati rice - soaked for an hour
1 cup - green peas, I used frozen peas.
1/2 cup Paneer -sauteed in some olive oil and chopped in cubes
1 green pepper - sliced lengthwise
1 cup any other veggies you like (I used some French beans and a few carrot slivers)
1 large red onion- sliced lengthwise

For the tempering:

1 tbsp - Olive Oil ( use what you normally have on hand, I cook a lot with Olive oil)
1 tsp - Shahi Jeera or plain Jeera ( cumin)
2-3 small green cardamoms
1-2 cinnamon sticks
2-3 tbsp of yogurt- whipped
1 tbsp - ginger and garlic paste
2-3 heaping tbsp -of your best Biryani/Pulao or garam masala- I have some Gujarati biryani/pulao masala that I used. Use to your taste. I used a lot because I wasn't using any turmeric or chili powder.
Few fresh mint leaves - I had about 7-8 on hand, so I used them all.
salt - to taste
sugar - a pinch or two

Soak the rice and let it sit for an hour.

Take a deep pan, heat some oil and add the jeera, cardamoms, and the cinnamon sticks. When they sizzle, add the onions,and the ginger-garlic paste. Stir really well and now add the biryani/pulao masala. Add the Peas, and the veggies you have. Stir fry for 2-3 minutes and add the yogurt, mixing it well. Don't overcook the veggies, because you'll be adding the rice.

Now add the soaked rice, mint leaves, salt and sugar to this mixture. Add 4 cups of water to the pan. Mix gently, taking care not to break the rice. Season the rice and veggies further with more masala if needed. Let the mixture come to a boil, and then lower the heat. Cook until the rice is done.I usually don't cover it, I find that the rice becomes sticky that way. Towards the last few minutes of the cooking, add the paneer pieces and toss gently. Garnish with cilantro leaves if you like!

Fluff the rice and serve with some onion and cucumber raita.

Carrot, Onion and Corn Kachumber

spicewholovedme@yahoo.ca (Cardamom) — Wed, 19 Nov 2008 21:01:00 +0000

I love having some sort of a salad with my meals, especially our Indian 'kachumbers'.
The usual tomato and onion or even the famous Gujarati "Cabbage-carrot sambharo" fare can be pretty mundane day after day so I try and make something different each time.
This time, I made this unusual combination of Carrots, Onions and Corn. It turned out to be delicious, and I'll be making it again!
This goes really well with chapatis, and is SO simple!

Ingredients:

2 Carrots, Sliced
1 small red Onion, Sliced
1/2 cup - frozen Corn
1 small chili or Jalapeno, Sliced
1 tbsp, Olive Oil
1/4 tsp - Cumin Seeds and Mustard Seeds
Salt, Turmeric, Sugar, garam masala (optional), - to taste
A pinch of Dhania-jeera powder
Cilantro - to garnish

In a pan, heat the oil and add the Cumin and Mustard seeds, when they sizzle, add the chilis/jalapenos. Now add the onions and saute for 2 minutes. Add the corn and the carrots and the seasonings. Stir well and let it cook until the veggies are soft. Serve hot with some Chapatis as a side dish.
Enjoy!

Tip: Make a COLD version of this Kachumber by adding some chaat masala, Jeera powder and black pepper.

Dahi Vadas and an award....Updated

spicewholovedme@yahoo.ca (Cardamom) — Wed, 12 Nov 2008 13:05:00 +0000

Dahi vadas are such a treat for me.....while I am a big fan, Kartik isn't. So, I always put off making them because no one- not even the kids will eat them.

Some time ago, I had a HUGE craving for some when I saw this video on Youtube. I wanted to try out Manjula Jain's recipe because all of them have been a hit with my family so far. I've tried Aloo-Gobhi, Matar-Paneer and my favorite Corn Vegetable Soup so far and loved it all.

I followed her recipe pretty much with just ONE exception. I added whole peppercorns to the batter, because I like the vadas to have a slight kick. Other than that, its all the same. You can find the recipe on the site or read it below.

Here is the recipe - Verbatim from Manjula Jain's Website. The Photos are mine.

"Ingredients:

For Vadas:

3/4 cup washed Moong dal
1/4 cup washed Urad dal
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder
3 tablespoons tamarind chutney

Method:
To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

Change the proportions of dal or make vadas with just urad dal or just with moong dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro."- Manjula Jain

The Verdict: I am so glad I followed this recipe...its is wonderful, simple and most of all Delicious!
Do try it.

The lovely Purva from Purva's Daawat gave me a wonderful award, thanks so much Purva!