Nov 142013

Vada kootu curry is quite popular in the capital city of Kerala and this is served during sadhya and marriage feasts.This curry is prepared using fried urad daal vadas soaked in potato and coconut milk gravy.This recipe is adapted from Lakshmi Nair’s Cook book “Magic oven Pachakavidhikal”.This is a must try dish for vegetarians and goes well with rice or roti.

Vada kootu Curry (5)

Ingredients

  1. Potato(cut into cubes) – 2
  2. Onion(cut into medium pieces) – 2
  3. Turmeric powder – 1/4 tsp
  4. Red chilly Powder – 1 tsp
  5. Coriander powder – 1tsp
  6. Pepper powder – 1/4 tsp
  7. Garam Masala powder – 3/4 tsp
  8. Thick Coconut milk(first Extracted) –1/2 cup
  9. Thin Coconut milk(2nd extracted) –1 cup
  10. Urad dal vada(uzhunnu vada) – 12
  11. salt

For seasoning

  1. Oil – 2tbsp
  2. Mustard seeds – 1/2 tsp
  3. Dry red chilly –4
  4. Curry leaves – 2 sprigs

For making vada

  1. Soak 1/2 cup urad dal in water overnight. Grind into a thick paste adding little water.
  2. Add 1 chopped green chilly, 1tsp chopped ginger and salt to it .Mix well and make small balls out of the mix. Grease your palms with oil while making balls.otherwise it will be sticky.
  3. Heat oil in a pan. Drop the balls into the oil and fry vadas till golden brown in color.
  4. Drain into a tissue paper and keep aside.

Vada kootu Curry (6)

Vada kootu Curry (2)

For Making Curry

  1. Heat oil in a pan. Saute potatoes and onions for 5 minutes.
  2. Add turmeric powder, chilly powder,coriander powder, pepper powder and saute well.
  3. Once it is done, add 2nd extracted coconut milk to it.Cover and cook on medium flame till potatoes are cooked well.
  4. Add thick coconut milk and garam masala powder to it. when it starts to boil, add fried vadas to it.
  5. Remove from fire.
  6. Heat 2 tbsp in a kadai. splutter mustard seeds,dry red chilly,curry leaves and add the seasonings to the curry.
  7. Transfer into a serving bowl. Cover with a lid and keep aside for 30 minutes.
  8. Serve with rice or chappathi.

 

Vada kootu Curry (4)

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , , , , ,
Oct 112012

Masala idlis are prepared using left over idlis,onion and tomatoes sautéed with spices.It is delicious and easy to make this evening snack.

Masala Iddly (1)

Ingredients

  1. leftover Iddlis(cut into cubes) – 5
  2. Onion(chopped) –2
  3. Tomato(cut lengthwise) –1
  4. Green Chilly –1
  5. Ginger(chopped) –1 tbsp
  6. Turmeric powder –1/2 tsp
  7. kashmiri Red Chilly powder – 1 1/2 tsp
  8. asafoetida powder – 1/4 tsp
  9. Garam Masala – 3/4 tsp
  10. Coconut Milk – 1/2 cup
  11. Mustard seeds –1/4 tsp
  12. Urad daal(uzhunnu parippu)– 2 tsp
  13. Dry red Chilly –2
  14. Curry leaves
  15. Coriander leaves
  16. salt
  17. Oil

Masala Iddly (3)

Preparation

  1. Cut iddlis into cubes.
  2. Heat oil in a pan.Splutter mustard seeds,urad daal.once it changes color,add dry red chilly,curry leaves,ginger,green chilly,chopped onions and saute.
  3. Once onion turns brown in color,add turmeric powder,red chilly powder,asafoetida powder,chopped tomato and salt. Mix well.
  4. Once tomato turns soft,add garam masala and coconut milk(or you can add 1/2 cup of water).
  5. When it becomes thick,add iddlis and coriander leaves.Mix well and let it cook for 1more minute to get the masala coated evenly.Remove from fire.
  6. Garnish with coriander leaves.
  7. Serve  with hot tea as evening snack or you can have it for breakfast.

Recipe Source : Magic Oven by Lakshmi Nair

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Rating: 4.0/5 (10 votes cast)

Posted by prajusha Tagged with: , , , ,
Aug 122009

wheat appam 1

Gothambhu Appam

 

Ingredients

  1. Wheat flour – 1 1/2 cup
  2. Baking powder -  1 1/2 tsp
  3. Egg -  2
  4. Sugar -  3 tbsp
  5. Salt -  to taste
  6. Milk -  1 cup

wheat appam

Preparation

  1. In a Bowl,Beat egg and sugar.
  2. Mix wheat flour with baking powder and add it to the egg mix.
  3. Add milk to it and stir well to avoid forming lumps.Keep aside for 2 hr.
  4. Heat a non stick pan or vellappam pan. Pour one ladleful of batter into it.
  5. Take the pan into both your hands and rotate in one direction to spread the batter all around the vessel with more batter in the middle.
  6. Cover it with a lid and let it cook for 2-3 mins until the edges of the appam turn slightly brown in color or crispy.
  7. once it is done,Slowly take out the appam with a spatula.
  8. Serve hot with Green Peas curry or Egg stew
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Rating: 3.8/5 (60 votes cast)

Posted by prajusha Tagged with: , , ,
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