This is a pretty incredible concept … we take all the trouble to make a crispy vada and then we soak it in water and douse it with Yogurt! While it sounds strange, the results are stunning. Vadas are a crispy lentil dumpling deep fried and eaten with chutney or served dunked into a Sambhar or Vegetable curry. Typically a Medhu vada resembles a donut. It’s make with a hole in the center and this enables the Vada to properly cook right through the center. These Vadas in my recipe are a miniature version that are just scooped and dropped into hot oil. This smaller size is a much more practical size especially in something like Dahi Vada where you don’t have the space to eat a big portion. This size is also great for parties and potlucks!
The crispy vadas are soaked in a mildly flavoured beaten yogurt and then topped with spices, coriander, pomegranate seeds, crispy fried lentils and curry leaves. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. The bursts of sweetness from the pomegranate is a perfect contrast to the chaat masala and chilli and is made luxurious with the creaminess of the yogurt. Dahi wadas can be eaten as a snack, served as an appetizer and also as a side. Enjoy!
When you have the word Shahi in a recipe, you know it’s going to be fit for a King. This recipe is no exception, the gravy is earthy and deep, made creamy with a paste made with cashew, onions, chillies and yogurt. Chicken is sautéed in the spices and cooked till tender and it’s finished off with saffron milk.
The earthy flavor in this recipe comes from the fried onions that are cooked till a medium brown and then ground together with cashew nuts, red Kashmiri chillies and yogurt. I typically make this curry for a special occasion and serve it garnished with fried onions, cashews and coriander. It’s great served with rice or rotis.
Tapioca pearls are enjoyed in so many recipes both savory and sweet. My two favorite ways to eat this is Sabudhana Vada and as a stir fry simply called a Khichdi. This is made in parts of India and served as breakfast or as a snack. The pearls are cooked till they turn translucent.
By themselves, Tapioca pearls or Sago has no flavor and soaks up all the flavor of the spices. In this recipe, paired with curry leaves and diced potatoes, it is a filling meal.
Soak the Sabudhana or Tapioca pearls in equal quantities of cold water for 3 – 5 hours. You want to make sure you’re not adding more water than the measurement of the sago as it can get mushy if over soaked
Once done, you need to rinse this well under cold water and then leave aside to drain
In a pan add some oil heat the cumin seeds
Add the finely diced Onion followed by the fresh curry leaves, which is incredibly fragrant. You can probably find curry leaves in an Indian store, if you can’t find them, just leave them out
Add the diced green Chilli and give this a good saute
Add the peanuts. These are especially popular in maharastra they give the dish a great taste and crunch
Add the powdered spices followed by a cup of shallow fried potato cubes that I fried earlier
The sago has had enough time to drain and it’s now ready to soak in all the flavours, add this in and saute
Try one for doneness and salt and add salt to taste
Add a few tbsps. of water just so the sago does not burn but also create some steam to cook the tapioca
Taste again, add salt as required, and add a bit more water if it’s drying up.
A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.
This month I’m celebrating my 5th birthday on YouTube and I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.
Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!
Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.
There are so many ways to cook a dhal, it’s one of the most basic things and it goes with everything. It’s also so inexpensive to make and is a staple in Indian households rich & poor. North America popularized the ‘Dhal’ as a Lentil soup and honestly it’s one of the most comforting and satisfying dishes ever.
This version incorporates Spinach. You will see if you watch the video(and you must!) that the Spinach must be added at the very end to preserve the nutrients.
Poha is flattened rice and prepared in most parts of India. In Maharashtra, it’s served for breakfast with cubes of potato and spices. I grew up in boarding school and Poha was something we were served at least once a week. This version though is way better that my boarding school version – enjoy!
This delicious street snack Batatawada or Bonda is a Aloo or Potato ball that is deep fried in a chick pea batter. It’s crispy and gluten free. These are found all over India, especially in Mumbai where is is very popular. This wada is also sandwiched in bread and called Vada Pao a very popular snack in Mumbai.
I grew up in Mumbai and a Batatawada there is well… just a way of life. Every street vendor and corner store serves up their version of a Batatawada.
This is always 100% vegan and vegetarian. A couple of years ago, I was auditioning for a TV show called Recipe to Riches. I took the idea of the Batatawada, added Chicken and Chutney and called it the Bollypop. It was so well received that I made it as one of the finalists on the show.
I really hope you try the recipe, also check out the video for step by step instructions!
This exciting fusion recipe for Tandoori Chicken Roulade features Chicken breast marinated in Tandoori Masala, and stuffed with a Spinach and Paneer mixture. This takes the roulade to a whole other level.
I’m always thinking of new and exciting ways to spin old recipes. Tandoori Chicken is a srong favorite and stuffing it with an exciting filling gives it a new and sophisticated twist.
Chicken breast is best used for this preparation. It’s sturdier and will hold up better compared to boneless thigh meat.
In the interest of keeping this simple, I used store bought Tandoori Masala but you can also find my special homemade blend here.
Tandoori Masala – https://www.youtube.com/watch?v=56MX7y9P-CQ
These Samosa pinwheels have well, reinvented the wheel. Same great Samosa taste in a different format perfect to make ahead and great to serve at your holiday soiree, game night or as a snack.
The holiday season is upon us and I’m looking for great freeze ahead ideas that I can make ahead so I can spend more quality time with the family over the holidays. Check out my Shrimp & Cheese Rissois and my make ahead Meatballs recipes and stay ahead of the game.
Samosas are widely popular in India and around the world. Typically they are vegetarian made with Potatoes and peas, but you can also find Samosas with a crispier wrapper with Chicken & Meat. They are traditionally a triangular shape and can be found on every Indian street corner.