Baked cabbage-onion masala vada

I was inspired to make these baked vadas – or rather, reminded that such a thing existed on my blog – by a new friend based in Australia when she wrote to me saying that she had made the vadas (adding flaxseed as per the original recipe on The Taste Tinkerer’s blog). That’s when I suddenly remembered how LOVELY the baked vadas had tasted and wondered why on earth (and how on earth too) I’d not made them in such a long time!

And naturally I wanted them immediately (or as close to immediately as I could get) – so I ended up soaking the dals at around 10.30 p.m, just as Pete was delicately putting forward a suggestion of retiring to bed. But I wasn’t sleepy – no, the Sandman had been pushed into the background (and was probably sulking at being so rudely dismissed). I wanted to make those vadas there and then. Also, I was thrilled that I had flaxseeds at hand… and when you’re in the grip of a sudden obsession backed by having all the requisite ingredients – well, ya gotta do what ya gotta do, as they say.

By the way, I soaked the dals in very hot water for quick results because of the lateness of the hour, but the preferable method is to soak the dals in water for a few hours so that they rehydrate naturally.

So by 11 p.m, I was doing what I hadda do with the soaked dals, adding finely shredded cabbage as well as onions to make the batter... and 15 minutes later, the Sandman had officially given up on Pete as well, as he (Pete) had been awakened well and truly by the AMAZING aroma of the baking vadas that was wafting around the house.

By 11.40 p.m or so, I was taste-testing very hot baked masala vadas fresh from the oven, while Pete watched me somewhat grumpily – he was left out of the whole vada love-fest because they contained (to him) insane amounts of fresh chillies. Well, how was I to know he’d want some too?

But don’t worry, gentle reader… I satisfied his suddenly-awakened vada craving the next evening by baking some more vadas just for him at a reasonable hour of the evening, to the general satisfaction and happiness of all concerned (the Sandman included).

Recipe for: Baked cabbage-onion masala vada
Ingredients:

1/2 cup chana dal
1/2 cup toor dal
1/3 cup flax seeds
1/3 cup red onion, chopped
1/3 cup green cabbage, shredded

3-5 fresh green/red chillies
3-4 tbsp roasted peanuts, coarsely crushed
1" piece ginger
a few curry leaves, torn up (optional)
1 tsp baking powder
1 tbsp oil
Salt to taste
Oil-spray/Pam

1. Soak the chana dal and toor dal for 3-4 hours.

2. Grind a handful of the dals along with the flax seeds, red chillies and ginger to a smooth paste, adding a little water.

3. Next, add the remaining dal, the red onion and cabbage and grind to a coarse consistency using as little water as possible. The batter must be thick enough to hold its shape when made into patties.

4. Turn the batter out into a bowl and add the 1 tbsp oil, salt to taste, peanuts and 1 tsp baking powder. Stir thoroughly to ensure the ingredients are mixed in evenly.

4. Grease a small cupcake or mini-muffin tray, then place lime-sized pieces of the batter in the depressions, patting them level with the top of the tray.

5. Heat the oven to 180C/350F. Spray the tops of the batter with Pam or brush lightly with oil, and bake for 15-20 minutes in the middle of the oven, turning the tray around mid-way. When the vadas are golden brown on top, turn off the heat.

Let the vadas remain in the tray for 5 minutes, then turn them out. Serve hot as a snack with dips or chutney. These are best eaten hot and fresh, as they tend to become somewhat dry the next day and aren't as much fun to eat as a snack.

RECIPE: BAKED CABBAGE-ONION MASALA VADA

Ingredients:
1/2 cup chana dal
1/2 cup toor dal
1/3 cup flax seeds
1/3 cup red onion, chopped
1/3 cup green cabbage, shredded
3-5 fresh green/red chillies
3-4 tbsp roasted peanuts, coarsely crushed
1" piece ginger
a few curry leaves, torn up (optional)
1 tsp baking powder
1 tbsp oil
Salt to taste
Oil-spray/Pam

Method:

1. Soak the chana dal and toor dal for 3-4 hours.
2. Grind a handful of the dals along with the flax seeds, red chillies and ginger to a smooth paste, adding a little water.
3. Next, add the remaining dal, the red onion and cabbage and grind to a coarse consistency using as little water as possible. The batter must be thick enough to hold its shape when made into patties.
4. Turn the batter out into a bowl and add the 1 tbsp oil, salt to taste, peanuts and 1 tsp baking powder. Stir thoroughly to ensure the ingredients are mixed in evenly.
5. Grease a small cupcake or mini-muffin tray, then place lime-sized pieces of the batter in the depressions, patting them level with the top of the tray.
6. Heat the oven to 180C/350F. Spray the tops of the batter with Pam or brush lightly with oil, and bake for 15-20 minutes in the middle of the oven, turning the tray around mid-way. When the vadas are golden brown on top, turn off the heat.
7. Let the vadas remain in the tray for 5 minutes, then turn them out. Serve hot as a snack with dips or chutney. These are best eaten hot and fresh, as they tend to become somewhat dry the next day and aren't as much fun to eat as a snack.

Curried brown rice salad

Yep, I've jumped onto the "rice salad" bandwagon, despite my doubts about what a salad actually is. :) Or perhaps I should call this a no-cook "raw" pulao.  A salad by any other name - probably tastes exactly the same... right? I actually wasn't entirely certain if this would be to my taste, but as it turned out, it's delicious - IF you like raw onions. I do, and I think the salad tasted even better for sitting overnight in the fridge, when I had it the next day for lunch. At room temperature, I should add. I don't like to eat anything that's refrigerator-cold... not even sandwiches. It has to be room temperature, at the very least.

PS. I saw this recipe on someone's blog, but for the life of me I can't remember whose it was. If you recognise this recipe, dear blogger, please give me a heads-up and I will add a link to your original recipe together with an acknowledgement.

Recipe for: Curried brown rice salad

Ingredients:

1/3 cup brown basmati rice

2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas, cooked (fresh or canned)
3 tbsp coriander, chopped fine
1 tsp sultanas/raisins

1 tsp sliced almonds, toasted, for garnish

For the dressing:

1 tbsp lime juice
1 tsp orange blossom honey
2 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:

1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes.

Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds.

Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing.

Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients.

Fluff with a fork so as not to make the rice mushy.

Sprinkle the toasted almonds over. Serve at room temperature, or chilled.

RECIPE: CURRIED BROWN RICE SALAD

Ingredients:
1/3 cup brown rice
2 tbsp red onion, minced
2 tbsp green bell pepper, minced
1/3 cup chickpeas
3 tbsp coriander, chopped fine
1 tsp sultana/raisins
1 tsp sliced almonds, toasted

For the dressing:
1 tbsp lime juice
1 tsp orange blossom honey
1 tsp extra virgin olive oil
1 tsp commercial curry powder (I used Schwartz medium-hot)
Salt and pepper to taste

Method:
1. Soak the brown rice for a few hours if possible; put the soaked rice in a pan with a well fitting lid and add 2/3 cup water. Bring to a boil, then turn the heat down to a gentle simmer, cover the pan and let the rice cook till all the water has been absorbed (about 15 minutes). Let the cooked rice sit undisturbed for 15 minutes. Once it has cooled, fluff gently with a fork. Reserve.
2. In a medium bowl, mix the salad ingredients bar the toasted almonds. Then add the rice and mix gently to combine.
3. In a small bowl, whisk the ingredients for the dressing. Pour the dressing over the salad and mix again, adding salt and pepper. Taste and adjust the dressing ingredients. Fluff with a fork so as not to make the rice mushy. Serve at room temperature.

Couscous with lentils

What does the term "salad" mean to you? Something with green leaves, tomatoes and cucumber and radishes, perhaps with a dressing? That's what denotes a salad to me - even now, when I know that practically anything can be a "salad".

I have to say it used to puzzle me. What is pasta salad, anyway? Or - a very strange thing to a South Indian - rice salad? Could South Indian lemon rice or tamarind rice be classified as rice salad?

I'm still not entirely sure why something that is not a salad when hot becomes a salad when cold. Examples? Well, pasta. Eat it cold, and it's a pasta salad. Eat it hot, and it's... well, pasta. Rice, too, undergoes that transition - especially if there's wild rice in there. Take couscous, too. Pizza Hut has cold couscous in its salad bar. When is couscous a side dish, and when is it a salad? More to the point, why is it a salad when it's cold? And then those hot salads - how do THOSE come about without becoming not-salad?

I don't mean any disrespect to the West when I say that perhaps everything is a "salad" here because they don't know how else to classify the various cooked foods from other cultures? What do you think?

This recipe could be a salad, or not. It could be a side dish. Or merely a form of couscous upma. Here's a thought - perhaps we Southies call everything "upma" because salads aren't really in our culinary heritage?

Because I don't know what to call my recipe - salad, side dish, upma, whatever - I'm terming it "couscous with lentils". At least it has the virtue of literalness.

Recipe for: Couscous with lentils

Ingredients:

1/4 cup green lentils
1 bay leaf
1 cup couscous
1 red onion, chopped finely
2 green chillies, chopped

1 small tomato, chopped
2 cloves garlic, minced
a handful of fresh basil leaves
Salt and pepper to taste
about 1-1/2 cups vegetable stock (or water)
1 tsp oil

Method:

1. Cook the lentils in salted water along with the bay leaf, till they're cooked but not mushy.

Drain and reserve.

2. In a medium size pan, heat the oil and add the chopped chillies, garlic and red onion. Stir well.

3. Let the onions soften a little, then add the chopped tomato.

4. Once the tomatoes are beginning to break down, pour in the stock and bring to a brisk boil.

5. Now add the couscous and stir it well. Add salt to taste and bring back to the boil.

6. Turn off the heat and cover the pan with a well-fitting lid. Let the couscous rest for 10-15 minutes.
7. Once all the water has been absorbed, fluff up the couscous with a fork. Add the reserved lentils and freshly ground pepper to taste, and toss to mix, or fork it through to mix.

8. Garnish generously with shredded basil leaves and serve the couscous warm as a side with lamb dishes, or as a snack.

RECIPE: COUSCOUS WITH LENTILS

Ingredients:
1/4 cup green lentils
1 bay leaf
1 cup couscous
1 red onion, chopped finely
2 green chillies, chopped
1 small tomato, chopped
2 cloves garlic, minced
a handful of fresh basil leaves
Salt and pepper to taste
about 1-1/2 cups vegetable stock (or water)
1 tsp oil

Method:
1. Cook the lentils in salted water along with the bay leaf, till they're cooked but not mushy. Drain and reserve.
2. In a medium size pan, heat the oil and add the chopped chillies, garlic and red onion. Stir well.
3. Let the onions soften a little, then add the chopped tomato.
4. Once the tomatoes are beginning to break down, pour in the stock and bring to a brisk boil.
5. Now add the couscous and stir it well. Add salt to taste and bring back to the boil.
6. Turn off the heat and cover the pan with a well-fitting lid. Let the couscous rest for 10-15 minutes.
7. Once all the water has been absorbed, fluff up the couscous with a large fork. Add the reserved lentils and freshly ground pepper to taste, and toss to mix, or fork it through to mix.
8. Garnish generously with shredded basil leaves and serve the couscous warm as a side dish with meat dishes, or as a snack.

Hot-sour mango dal

I couldn't let 2009 go by without a last post (note for military-type people - please dont sound reveille, it isn't THAT kind of last post!) on this blog, especially as I'm at home and feel the irresistible need to postpone loads of housework style things that need doing NOW, ideally... so the blog, of course, takes precedence.

Since my previous post was on the 1st of December, it's kind of fitting that the last post should be on the last day of the month - and the year. I like things to be rounded off. I'm all for symmetry, wherever possible. Which is why I found the MIT building very pleasant on the eye, with clean lines and symmetrical wings. (Wasn't that just the neatest little segue to the topic of my recent holiday? I bet some of you didnt even notice what I was talking about! :D Anyway, we were in Boston over Christmas, visiting my brother and sis-in-law, packing in quite a bit of shopping/eating/doing things/freezing, and so on, into just 11 days or so.)

That was just for the record. Today's recipe has nothing to do with the Boston trip and everything to do with the unripe green mangoes that had been in the refrigerator for far too long. The same could be said of Raghavan Iyer's 660 Curries that I had bought, admired, gloated over as its owner - and then stacked with the other cookbooks (although not in the refrigerator. In case that thought crossed your mind).

This mango dal is the first recipe that I've tried from 660 Curries and I've neither had it before nor made it ever. It was beautifully simple, hot from the green chillies and sour from the mangoes - comfortingly homey and oh so tasty! I personally think it's best over plain basmati rice, rather than with chapaties - but that's just one opinion.



Oh, it was called "Unripe mango with pigeon peas" but I think my title sounds better. I also simplified the cooking process by pressure-cooking the dal with the mangoes - the original method seemed unnecessarily complicated, considering that the dal+cooked mango was pureed in the end anyway. Sorry, Mr Iyer.

Recipe for: Hot-sour mango dal

Ingredients:

1 cup toor/tuvar dal
1.5 cups peeled, de-seeded and chopped unripe green mango
1.5 tsp ghee (or use any mild oil)
1 tsp whole cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1 black cardamom pod
1 small red onion, sliced fine
8-10 fresh green chillies, sliced into thin strips (reduce amount per taste)



1" piece ginger, chopped or ground fine
3-4 tbsp fresh chopped coriander leaves
1/4 tsp turmeric powder

Method:

1. Wash the dal well in 3-4 changes of water.



Pressure cook with the chopped mangoes and 1.5 cups water, for 3-4 whistles. Let the pressure reduce on its own. When the cooker can be opened, stir the cooked mangoes and dal (the mangoes might have disintegrated - this is ok, it's what we're after. But undisintegrated mangoes are fine too. Just mash them lightly.) Stir in a half-cup of water if the dal is too thick.



2. Heat the ghee in a medium size pan with deep sides. Add the cumin seeds and cardamom pod and let them sizzle for 30 seconds.



3. Then add the sliced onion, chillies and ginger.



Stir-fry till the onions are lightly browned and the chillies make you cough (well, that's what happened!).

4. Now add the cumin powder, coriander powder and coriander leaves, and turmeric. Stir them in and fry for about a minute or so.



5. Add the cooked and mashed dal to the browned spiced onions in the pan,



add salt to taste and stir well.



Bring to a boil and let simmer for 5 minutes, to let the flavours meld. Serve hot over steamed basmati rice, along with a dry vegetable curry of some sort.

Baked paruppu vadai

I’m feeling quite thrilled that one of my favourite South Indian snacks – paruppu vadai (deep-fried, naturally) – has had its guns spiked, its unhealthy nature nullified, its threat to arteries and veins neutralised, and so on. You get the idea. In other words, it is now actually...

Wait, this is a momentous occasion, so everybody please take a deeeeeeeeeeeep breath before reading further.

Got a good lungful or two of that airy stuff? Excellent. I shall now continue.

In other words, paruppu vadai is now... Good For You, or actually even Better For You. And there's still more. Not only is it Better For You, it is also...

Hang on - are you all still holding your breath? You are? Okay. Good.

So, to get back to what I was saying – not only is it Better For You, it is also Extremely Tasty!

How about that? Huh? Huh? Is that good news or is that Good News?

The thing is, although this is a discovery I made the other day, it is not an original discovery. This healthified snack is not new to at least one other food blogger, because it is SHE, the Taste Tinkerer, who modified the deep-fried tastiness of this classic to a baked one... while retaining all the tastiness.

Things just do not get better than this in the world of foodies like me.

And with that, I take you on to the recipe, which I modified ever so slightly because the original asked for flax seeds, which I didn’t have; and I also used two kinds of dal because I had them, and I could.

On with the recipe...

Waitaminit - gosh, y’all are surely not still waiting to exhale? Awwww.... you may draw breath now!

Recipe for: Baked paruppu vadai



Ingredients:

1/2 cup chana dal
1/2 cup tuvar dal
1 small red onion
4-5 green chillies
1/2 inch piece of ginger, grated
6-7 curry leaves, torn to small pieces
1 tsp baking powder
2 tbsp crushed roasted peanuts
1/2 tbsp oil
Salt to taste

Method:

1. Soak the chana dal and the tuvar dal in warm water for 20-30 minutes.

2. Mince the onion, slice the green chillies finely and grate the ginger.



3. Drain the water from the dals and coarsely grind with chopped chillies, grated ginger and minced red onion.



Add only enough water to make the processor run, and make a paste that is fairly coarse.



4. Mix in the salt to taste, baking powder, crushed peanuts and curry leaves.



5. Spray a cupcake tin with non-stick spray and spoon the mixture into the cavities, making them level with the top.



6. Bake for 25-30 minutes in a 180C oven, turning the tray around after 15 minutes.



Let the vadai bake till the tops are golden brown. Remove the tray from the oven.



7. Let cool in the tray for 10 minutes before removing the vadais.



Serve with coconut chutney, ketchup or plain.

Gram flour chapaties with red onion and nigella seeds

This recipe is from Sunil Vijaykar's "Fresh Indian" cookery book. There are over 80 recipes, mixing both South and North Indian, but they're slightly more non-vegetarian oriented than not. This chapati seemed an interesting prospect from the breads section, but I have to admit that the picture of the finished dish in the book was a LOT more appetising looking than mine turned out. Maybe the chapatis in the book were cooked with a lot more oil than I did.

That's my objective, unbiased, balanced explanation for it, anyway!

Recipe for: Gram-flour chapaties with red onion and nigella seeds



Ingredients:

1-1/2 cups wholewheat chapati flour
1-1/2 cups gram flour
1 medium red onion, minced fine
2 green chillies, de-seeded if liked, minced fine
1 tsp nigella (kalonji) seeds
1 tsp cumin seeds
3 tbsp chopped coriander leaves
Salt to taste
Warm water for dough as required

Method:

1. Take equal measures of gram flour and whole wheat flour (I used 1-1/2 cups of each) in a big bowl.



2. Add the minced red onion, minced green chilli, 1 tsp nigella (kalonji) seeds, 1 tsp cumin seeds, chopped coriander leaves and salt to taste.



3. Use enough warm water to make a soft dough. It shouldnt be sticky.



4. Knead for 5 minutes and let the dough rest for 10 minutes.

5. Pinch off a small lemon sized piece of dough and, using extra flour for dusting, roll it into a thin chapati.



6. Place on a heated tawa and cook for 30 seconds, then flip the chapati over and brush on some oil or melted ghee (I used a mixture of both).



7. Turn the chapati over again and brush some oil on this side as well.

8. Use a flat spatula to press down gently on the oiled chapati so that it becomes evenly golden,



then do the same to the other side.



9. Keep the cooked chapaties warm in a clean tea towel while you make the rest of the chapaties.

These chapaties are best eaten warm and fresh. They get somewhat hard when cold. To re-heat, place the cloth-enfolded chapaties on a microwave safe plate and heat on high for 1 minute.