CRISPY VERMICELLI MOONG DAL PAKORA/VADA

Instant Crispy Vermicelli Moong Dal Pakora . Except for Soaking.image

Recipe for 50 Pakora’s .

As I was planning to prepare Vermiceeli moong dal Pakora, I soaked Whole Green moong dal for 3 hours and prepared sprouts ( Wash and drain out all water and place  a Paper towel in a Sauce Pan and pour Moong dal into the Paper towel and warp it . Cover with lid and leave in the Oven overnight . Your sprouts are ready by next day morning). These Pakora’s are very very Crispy when served warm . Left overs can be refrigerated and  still taste good for next day . Pack your Kids Lunch Box for a change and you will be surprised to see their empty Lunch Box. You can fry them like Pakora or Shape like small Vada’s with 1/2 inch thickness for Crispiness . One Measuring Cup Oil is sufficient to fry Vada’s . The recipe look simple with every day Ingredients but they are crispy because of Vermicelli and balancing  taste from Lentils , Onions and adds little Spice ( Green chillies , Ginger ) ; bright green color from  Coriander . They are not filling and you can eat as many as 10. Try and share your feedback.

Here is the recipe :

Note : 1. If you don’t have time to prepare sprouts , Soak Split Green  Moong Dal with Yellow Moong dal for an hour and Soak  Roasted Vermicelli for 10 to 15 Minutes in warm water  . Don’t skip  split Green Moong dal , it adds fluffiness and sweetness to Vada /Pakora without adding Baking Soda.

2. Grind the Dal’s night before , Chop vegetables and refrigerate . It will be easy  to Prepare Kids Lunch Box next day morning or Weekend Lunch.

INGREDIENTS: image

1. Yellow Moong Dal – 1 measuring Cup

2. Roasted whole wheat vermicelli – 1 cup

3.Split  Green Moong – 1 Cup or 1/2 Cup raw

  • 4. Onion – 1 Big Chopped

5. Coriander – One Bunch chopped

6. Gren chillies – 3 ( Mild spicy ) ot Green chilli paste 

7. Ginger – Small piece ( Chopped) 

8. Salt

9. Ajwain – 1/2 to 1 tbsp.

10 . Oil – One measuring cup or more

METHOD:image1.Soak Yellow Moong dal and Split Green Moong dal for an hour . Wash 3 to 4 times and grind with Green chillies . Transfer to a bowl . Add Chopped Ginger .

 2. Wash Vermicelli 3 to 4 times . Squeeze out all water and transfer to Moong dal Bowl. Add salt , Ajwain , Finely chopped Onions and Coriander Leaves with stems. . Mix well .  image3. Check for Salt and Spices and add accordingly .

4. Heat One Measuring cup or little more Oil for shallow frying on Medium/ Medium High heat . When the Oil is warm enough take a small portion of the batter and drop in the Oil ( You can shape like vada too little small and Half inch thick ) .

5. Brown on both sides and transfer to a plate lined with Paper towel to absorb excess Oil . ( They didn’t absorb much Oil )

 Serve warm.image

PAN FRIED BREAD KACHORI WITH SWEET POTATO FILLING AND STEAMED DESSERT

 Pan Fried Bread Kachori imagewith   Tasty SWEET POTATO filling and  Steamed Dessert – Weekend Lunch

Recipe for 8  Kachori’s . Preparation time : 20 minutes  and Cooking time : 10 Minutes

Recipe for Steamed Dessert – 4 Cups Preparation time : 10 Minutes and Steaming time : 15 Minutes on High Heat .

                       Place  a big ball of filling inside each Kachori ( Between two Bread slices and Seal the Edges )  , so kids will eat enough Vegetable if they eat 2 Kachori’s .  Kachori’s are actually Deep fried , but I felt there is no need to Deep fry . Tastes good without Deep frying. The filling is very tasty prepared with minimum ingredients . Dried yellow Peas and Curry Powder will suppress the Sweet taste of SWEET POTATO and Kids never notice there is Sweet Potato in the filling. These Bread Kachori and Steamed Dessert are  Perfect for WEEKEND LUNCH . This is first time I tried Steamed Dessert prepared with 5 Ingredients . Just Blend altogether( takes only 5 minutes)  and add Some Chopped Nuts and raisins . Pour in the Steel Cups and Steam for 15 minutes on High Heat . Don’t forget to grease the Steel Cups with Little Ghee . You will love the combination of Ingredients I used for Steamed Dessert with nice aroma from Ghee and Cardamom . TOP the dessert with little Ghee and Cardamom for extra flavor and it is Healthy and inviting Dessert  and for Quick morning Breakfast.

Steamed Breakfast with 5 Ingredients.

INGREDIENTS for BREAD KACHORI : image

1. Bread Slices – 16

2. Dried Yellow Peas – 1/2 Cup

3. Sweet Potato – 1 Big

4. Onion – 1/2 Cup Chopped and Bell Peppers – 1/2 Cup Chopped

5. Ginger and Garlic – 1 tbsp. ( Grated)

6. Cumin seeds – 1 tbsp.

7. Oil – 3 tbsp.

8 . Salt and Turemeric – 1/4 th tbsp.

9. Curry Powder – 1 tbsp.

10 . Finely Chopped Coriander leaves – Big Handful and Mint Leaves – 20 Chopped

METHOD : image

1. Soak Yellow Peas overnight . Pressure Cook with little water , Salt and Sweet Potato When Pressure Comes down , transfer Yellow Peas to a Bowl and Mash with Potato Masher ( not too fine paste) . Peel the skin of Sweet Potato , mash it .

2. Heat 1 tbsp. Oil and sauté Onions  and Bell peppers with little Salt , turmeric and Cumin seeds . Once Onions are Brown add Ginger , Garlic Paste . Fry for Couple of Minutes .

3. Add Cooked Yellow Peas, Mashed Sweet Potato, Curry Powder . Mix well . Add One more tbsp. Oil . Cook for Couple of minutes . Switch off the stove and add Finely Chopped Coriander Leaves and Mint leaves . Check for salt and Spices and adjust accordingly .

4. Cool the filling. Divide into 8 equal Portions . With the help of a Coffee Lid Cut BREAD SLICES into Round circles .

5. Sprinkle water on each Bread Circle . imagePlace the filling Ball and press little and Cover with another Bread slice and SEAL the edges .

6. Repeat the Process with other Bread slices . Heat Pan on Medium/ Medium High heat . Pan fry the Bread Kachori on both sides till imageGolden Brown . Drizzle Oil when flipping.

SERVE WARM .image

RECIPE for STEAMED DESSERT : image

Recipe for 4 Cups . Preparation time : 5 Minutes and Steaming time : 15 minutes on High Heat . Place the Plate in Pressure Cooker and Pour 2 Cups water and keep the Cups directly on the Plate . Steam like Idli .

INGREDIENTS :

1. Almonds and Cashews – Handful each

2. Milk ( 2 Percent Milk) – 12 Ounces ( 1 and 1/2 glass)

3. Jaggery  ( Brown Sugar) – 1/2 Cup ( Measuring Cup ) or accordingly

4.  Organic Quick Oats – 1/2 Cup

5. Cardamom – 3

6. Ghee – 1 tbsp.

7. Chopped Nuts and Raisins

METHOD :image

1. To a Blender add Cashews , Almonds , Cardamom , Jaggery( Brown sugar), Oats  and Milk . Blend altogether . Taste for the Sweetness and add accordingly. Add chopped Nuts( Cashews , Almonds and Pistachios ) and Raisins .

2.  Grease the Cups with GHEE . Pour in the Cups ( 3/4 th of the Cup)

3. Fill the Pressure cooker with 2 Measuring Cups Water or till the top level of the Plate .

4. Place the Cups on the Plate . Cover with lid and Steam for 15 minutes on High Heat without Pressure . When the Pressure comes down remove the cups and top it with little GHEE and CARDAMOM POWDER .

5. Serve warm or if you refrigerate warm for 1 and 1/2 or 2 Minutes in Microwave . ( Place the steel cup in a microwave  SAFE bowl and warm . Stop the microwave for every 30 minutes ) or SERVE WARM.

VEGETABLE PAKORA WITHOUT DEEP FRYING

Vegetable Pakoraimage without Deep frying.

                      I’m always on the hunt to prepare Quick Breakfast/ Lunch/ Dinner . I prepare these fritters at least twice a week which is easy for kids to Pick and nibble with Ketchup. Easy way to feed Vegetables for  Kids. I guarantee they will eat enough serving per day . If your kids doesn’t like any vegetables ,  Try this way at least twice or thrice a week and clean up your left over veggies .Moms always find ways to feed Vegetables for kids . Pakora is everybody’s favorite snack including Kids which is Deep fried. I tried Pan fried Version which will be Crispy till their Lunch time. Pack with Jeera rice and Yogurt Cup . They taste good with ketchup or Onion Lime salad . It took  less than  15 minutes for me to Cook in the morning as I did some Prep work day before as My older one leaves by 6:30 . Do try, your kids are going to love this Crispy Vegetable fritters. I recommend to Cut Cauliflower thinly so you can Pan fry different Vegetables at the same time and Cooks evenly   .

Recipe for 4 People . SERVE WARM . THEY WILL BE CRISPY . With Ketchup or Dates tamarind Chutney or Cucumber Tomato Salad .

Preparation time : 10 minutes and Pan frying time : 20 Minutes

INGREDIENTS:image

1. Eggplant – 3 ( Cut length wise into 4 )

2. Cauliflower florets – 15 ( thinly sliced)

3. Color Bell peppers – 3 ( remove the membranes and seeds , slice into 18 pieces)

4. Oil – 3 to 4 tbsp.

5. Curry Powder – 1 tbsp. ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic cloves, Salt , Coriander leaves with stems)

6. Ajwain – 1/2 tbsp.

7. Finely Chopped Coriander and Mint leaves

8. Rice flour and Chick pea flour – 2 Cups ( Equal – One cup each )and Ragi flour- 4 tbsp  too . If you like the taste of ragi flour , increase accordingly .

9. Water to mix the batter

METHOD :

1. Mix Chick pea flour , Rice flour , Ragi flour , Curry Powder, Salt , Ajwain , Finely chopped Coriander and Mint leaves with Sufficient Water . The Batter must not be too thin or too thick . It must Coat the vegetables .

2 . Heat a wide Pan with 1 tbsp. Oil on Medium / Medium high heat .

3. Dip the Vegetables in the batter . Make sure the vegetables are coated enough . Place them in a single Layer .Cover the lid and cook for 3 minutes . imageAfter 3 minute flip them and drizzle Oil on each Vegetable .

4. Cover and Cook for 3 Minutes . Check with Knife whether they are Cooked .

5. Uncover and fry till Golden Brown .image Repeat the Process with Other Vegetables .

SERVE them with Ketchupimage or Onion and Lime Salad.

 

WARM CARROT SALAD CHAT

Warm Carrot salad Chat .img_1989

Recipe for 4 People .

Have you ever tried  Chat with Carrots . Easy way to feed Carrots for Kids .   Encourage kids to prepare their own Snack by explaining the health benefits of each ingredient. Let them Cook and experiment with different Ingredients ,  talk to them how foods keep them strong and healthy. Let them  try new recipes over the weekend.   Half Cup of Cooked Carrots will meet the daily requirement of Vitamin A that kids required for an entire day and good source of Iron. Not only promotes good eye sight and helps to form White Blood cells . The other day I was reading  an article  about how some diseases result in Low white Blood Cell count . White Blood cells account about 1 percent of your blood , but their impact is significant . They flow through your blood stream to battle Viruses , Bacteria and other foreign invaders that threaten your health . White Blood cells also called Leukocytes are essential for good health and protects us against various diseases. Can vegetables increase White Blood cells . Production relies on an adequate intake of Vitamin A , C and E and beta carotene which are nutrients found in vegetables . Vegetables high in Vitamin A are Carrots , Spinach , Peas , tomatoes and red bell peppers. Cooked Potatoes improve gastrointestinal Health , liver protection and Healing of skin burns. Lime not only adds taste and flavor but very well known to cure Scurvy caused because of deficiency of Vitamin C and Lime is full of this essential Vitamin. Source : Health Magazines

Do try this Simple and easy Chat recipe with Carrots, Yellow Peas  and other Ingredients .

Preparation time : 15 Minutes and Cooking time : 15 Minutes

INGREDIENTS:img_1990

1. Baby Carrots – 25 to 30 ( Grind Coarsely in the Blender)

2. Onion – 1 ( Medium Chopped)

3. Cooked Yellow Peas –  1 Measuring Cup , Red Bell Peppers – 1/2 cup Chopped

4. Boiled Potato -2 ( Cubed)

5. Crushed Garlic – 4 Cloves

6. Green chillies – 2 to 3 ( Mild Spicy)

7. Ginger – 2 tbsp. ( Chopped)

8. Curry Powder – 1 tbsp. ( Blend of Red chilli Powder , Coriander and Cumin Powder , Garlic Cloves and Coriander Leaves with Stems)

9. Finely Chopped Coriander Leaves

10 Oil – 2 tbsp. 

11. Juice of Lime – 1/2

12 . To be mixed and Toppings : PUFFED RICE , Coriander Chutney , Date and Tamarind Chutney , Finely chopped Onions and Deseeded tomato , SEV .

METHOD : img_2097

1. Heat 2 tbsp. Oil and Saute Onions with little salt , Cumin seeds . Once Onions are Brown add Crushed Garlic and fry for Couple Minutes .

2. Add Coarsely grind Carrots . Mix well . Cover with lid and cook on Medium / Medium High flame .

3. Once Carrots are soft and Cooked add Cooked Yellow Peas,  Chopped Red Bell Pepper ,Boiled and Cubed Potato , Curry Powder . Mix well .

4. Check for Salt and Spices and adjust accordingly.

5. Add  1/4 th Cup Coconut, squeeze Juice of Lime , Chopped Green Chillies , Chopped Ginger and finely chopped Coriander Leaves .

5. MIXING WITH PUFFED RICE :img_2099

TO Half Cup of WARM CARROT SALAD add Puffed Rice ( 1 Cup or less) . Add Sweet and spicy Chutney . Top it off with Finely chopped Onions , Deseeded tomato , SEV and Chopped Coriander Leaves .

ENJOY.

CRISPY KEBAB – KIDS LUNCH BOX IDEA

Crispy Kebab .img_1834KIds Lunch Box Idea. Need 1 tbsp. Oil for 6 Kebabs. This recipe doesn’t need much Oil.

Children need to eat a rainbow of colors; eating healthy foods will provide better immune system  and  lower  the risk of diseases . Children and adolescents do not get enough Calcium ( diary products and Green leafy vegetables) Potassium ( Legumes and Potatoes) Fiber ( Whole grains , fruits and Vegetables) and Vitamin D & E ( Sunshine and fortified diary products) . Children will get essential nutrients if we include Whole grains, legumes , fruits and vegetables in their diet. Kids needs 5 serving of fruits and vegetables every day. Preparing Lunch / Lunch Box doesn’t need to be a chore. If you have noticed by now I’m a big fan of home cooked food and like to do preparation ahead of time ( day before) and spend less time  cooking ( say 10 to 15 minutes)  during Lunch / Dinner .Today I’m sharing a simple recipe that you can prepare in a single Pan and easy available ingredients from your pantry and refrigerator. Prepare the Kebabs ahead of time and refrigerate and Pan fry them before you serve for Lunch / Dinner. or else grind / Mash chickpeas  and chop the vegetables and refrigerate . Make patties and pan fry before you serve for Lunch / Dinner.

Recipe for 6 Kebabs.

Preparation time : 15 Minutes  and Cooking time : 15 Minutes .

INGREDIENTS :img_1837

1. Bread slices – 6

2. Oil – 1 tbsp.

3. Rice flour – 2 tbsp. ( Optional)

4 . Water

5. Cooked Chickpeas – 1 cup

6. Boiled Potato -1

7. Finely chopped vegetables – 1 cup

8. Finely chopped Onions – 1/4 th Cup

9. Green Chillies – 2

10 . Garlic cloves – 2

11. Ginger – small piece

12. Cumin seeds – 1 tbsp.

13. Curry Powder – 1 /2 to 1 tbsp.

14. Finely chopped Coriander Leaves .

METHOD :e996c9dd-0110-4914-9be3-a585dac7450a

1. Grind Cooked chickpeas with Green Chillies , Ginger , Garlic , finely chopped Onions and Salt . Transfer to a bowl . To this add boiled and crumbled Potato, finely chopped Vegetables ,Curry powder, Finely chopped coriander leaves. Mix well . Check for Salt and Spices and adjust accordingly .

2. Divide the batter into 6 equal portions. img_1839Grease your hands with Oil and shape them like balls and flatten them .

3. Remove the crust of Bread and sprinkle some water on one side of Bread and stretch the bread by placing in between your hands.

4. Place the Chickpeas patty on the bread and try to seal from all sides and shape them like a Cutlet .img_1836 Repeat the same with the rest .

5. Grease your hands again with some Oil and shape them and make sure the Chickpea patty is covered with Bread.

NOTE : If needed sprinkle some Rice flour on each Chickpea patty .

6. Heat a wide pan with 1/2 tbsp. Oilimg_1838 and Place the Patties ( 6 at a time) depending on the size of your Pan.

7. Pan fry them on both sides . Drizzle Oil when you flip the Kebabs . img_1840Cook on medium or Medium High flame .

Serve with Ketchup .img_1831

AMARANTH LEAVES VADA /SPINACH VADA AND STUFFED GREEN CHILLI VADA

Amaranth Leaves  or Spinach Vada af8c47b5-766e-4c6e-b7c3-d3a85a65ec0eand stuffed Green Chilli Vada. Non spicy green Chillies or Banana Peppers. Kid friendly recipes .img_0824

                     Medu Vada is a Popular South Indian Breakfast or Snack served with Kheer or Tea or Coffee. Every family has its own recipe for Medu Vada . Amaranth leaves vada recipe I’m sharing today is prepared with One lentil . This Vada is same as Masala vada except some minimal changes. The Leaves add flavor and crispness . The amount of leaves and stems depends on how much greens you want in your Vada. Mix with some veggies and Spices. Soak Overnight or at least 3 to 4 hours and grind to smooth batter with few table spoons of water so they will absorb less Oil . Wash Leaves and stems 4 to 5 times and dry on a paper towel. I even shared one NEW RECIPE Stuffed Green Chilli VADA.

I have memories when ever I Prepare vada for my family.  I shared in my  earlier posts it is our weekend lunch with Sevai Kheer. My mother use to prepare different variety of Vada’s . There is no diet restriction as I came from a place where weather is warm throughout the year . I use to play with my brother and his friends and burn all calories . I have a small garden in my backyard where my sister and I take care  of vegetable Plants and all kinds of Leafy vegetables. I like gardening and home cook food with fresh produce. I remember picking Green chillies to eat along with dinner. As kids we use to feel excited when ever a flower blooms , count leaves on Coriander and mint plants. Measuring how tall they have grown , pulling weeds and watering.  GOOD OLD MEMORIES. Now my Kids has a small garden on our Porch . They too are excited like me to water and see them grow . Do try the recipes I shared . They are simple and tasty tea time snack or for Weekend Lunch.

RECIPE for 22 Vada ‘s and 6 Stuffed Green chilli Vada .

INGREDIENTS:img_0823
1. Urad Dal – 2 Cups

2. Onion – 1 ( chopped)

3. Green Chillies – 2 to 3 ( Mild Spicy)

4. Ginger – Small Piece

5. Cumin seeds – 1 tbsp.

6. Amaranth Leaves with thin stems ( Wash 4 to 5 times and dry on a Paper towel) or Spinach. – 7 Handfuls

7. Oil for shallow frying

8. Salt

METHOD : img_0820

  1. Soak Urad dal Overnight or for 3 to 4 Hours . Wash before and after Soaking. Drain Water and grind with Green Chillies , Salt and Cumin seeds . You can add few Spoons of Water while grinding. Grind Dal to a smooth Batter.

2. To the Batter add Chopped Onions, Amaranth leaves and thin stems or Finely chopped spinach , Ginger and Green Chillies ( Optional as we have grinded with Batter.) . Mix the Batter along with Chopped Vegetables . Check for Salt and adjust accordingly .

3. Heat Oil for Shallow frying.

4. Take a portion of Batter and shape like a ball and flatten on a Ziplock bag with Wet fingers.

5. When the Oil is warm enough slowly slid the Vada into the Oil . Cook on a Medium or Medium High flame . So it will be cooked inside with Crispy Outer covering. Don’t over crowd with too many vada’s . 

6. When it turns golden brown on both sides transfer to a plate covered with Paper towel to drain excess Oil . SERVE with SEVAI KHEER.

RECIPE FOR STUFFED GREEN CHILLI: 3 Big Green Chillies .img_0819

1. Wash Green chillies and dry with a Paper towel . Cut them into Half .

2. For Stuffing : Mix Chickpea flour  with Salt, Red chilli Powder, Coriander Powder, Cumin Powder , Ajwain , Lime Juice or Tamarind juice  . Mix well . Stuff green Chillies with filling.

3. Use the Urad dal Batter as Outer Covering.Cut the sides of a Ziplock Bag and Spread urad dal batter on Ziplock with Wet fingers. Place the stuffed Green Chilli on the Batter and cover from all sides . 

4.  When the Oil is warm enough slowly slide the Green Chilli vada . Cook on Medium High flame until light Brown  .

SERVE Stuffed Green Chillies with Onion and Lime.