Dahi Vadas – Dahi Wadas

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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!

Dahi Vadas – Dahi Wadas

Ingredients

  • adas
  • 1 cup Urad Dhal (Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe)
  • ¼ cup Wwater
  • ¾ tsp black Salt
  • ¼ tsp fresh cracked Pepper
  • ¼ tsp Mustard Seeds
  • ¼ tsp Chaat Masala
  • ¼ tsp Red Chilli powder
  • Pinch Asafoetida or Hing
  • 1 tbsp. finely diced fresh ginger
  • 1 tbsp minced green chilli
  • 1 tbsp of chopped Coriander
  • Optional ½ tsp of Baking powder
  • Oil for frying

Instructions

  1. The first step is to soak the Urad dhal in water for about 8 hours
  2. Wash the dhal and grind to a paste with the help of a little water, leave this for 6 – 8 hours to ferment in the fridge
  3. Add all the ingredients and mix well
  4. Using an ice cream scoop drop the batter into the hot oil and allow to turn a nice golden brown while the inside cooks till it’s nice and spongy
  5. Drain them on some kitchen towels to absorb the excess oil
https://kravingsfoodadventures.com/dahi-vadas-dahi-wadas/

Shahi Chicken Korma

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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.

Shahi Chicken Korma

Ingredients

  • 3 cups sliced Onions
  • 3 Kashmiri Chillies
  • Salt
  • ½ cup Cashew nuts
  • 1 cup hot milk here and two pinches of Saffron
  • 1 cup of stirred Yogurt
  • 2 Bay leaves
  • 2, 1 inch sticks Cinnamon
  • 3 black Cardamoms
  • 7 green Cardamoms
  • 10 Peppercorns
  • 1 Star anise.
  • 3 tbsps of Ginger & Garlic paste
  • 1 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 2 cups Tomatoes
  • 2 lbs(roughly 1 kg) whole Chicken cut in pieces

Instructions

  1. Heat up some oil and fry the onions on high heat till a medium brown, add some salt to help it color faster
  2. Add the Kashmiri Chillies, just break them in half, remove the seeds and throw them in
  3. Once the onions are quite brown, add the Cashew nuts
  4. Now this is the colour I’m looking for so I’m just going to remove all the onions and keep aside. If you leave some onion behind it’s fine, but get all the chilli and cashews and allow this to cool
  5. Prepare the saffron milk by steeping the saffron strands in some hot milk
  6. Once the onion mixture is cool add it into a fod processor and start to grind this using half the yogurt to help it blend
  7. Reheat the oil and I’m going to add the whole spices
  8. Add the ginger and garlic paste and saute to remove that raw taste
  9. Add the chicken pieces in and allow it cook this for a few minutes allowing it to brown on all sides
  10. Add 1 tsp of salt and mix to salt all the chicken
  11. Add the powdered spices and mix well
  12. Add 2 cups of tomatoes
  13. Cover and allow the tomatoes to cook till they are mushy
  14. Once this is done, scrape all of that delicious onion, chilli and cashew paste into the pot and mix well.
  15. Add one cup of water to that food processor to pick up any left over paste under the blades and add this in as well
  16. Add the remaining half of the yogurt and mix
  17. Check for salt again
  18. Cook this for 15 – 20 mins till the chicken is nice and tender
  19. Finally add the saffron milk and cook for a few more mins
  20. When you see red oil floating at the top, you know it’s ready
https://kravingsfoodadventures.com/shahi-chicken-korma/

Sabudhana Khichdi

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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.

Sabudhana Khichdi

Ingredients

  • 2 cups Tapicoca pearls (Sabudhana or Sago)
  • 1 tsp Cumin seeds
  • ¼ cup finely diced Onion.
  • ¼ cup fresh Curry leaves
  • 1 green Chilli or 1 tbsp.
  • ¼ cup Peanuts
  • ½ tsp Turmeric
  • ½ tsp Chilli powder
  • 1 cup shallow fried Potato cubes
  • ¼ cup chopped Coriander
  • 2 – 3 tbsps. Water
  • Salt to taste

Instructions

  1. 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
  2. Once done, you need to rinse this well under cold water and then leave aside to drain
  3. In a pan add some oil heat the cumin seeds
  4. 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
  5. Add the diced green Chilli and give this a good saute
  6. Add the peanuts. These are especially popular in maharastra they give the dish a great taste and crunch
  7. Add the powdered spices followed by a cup of shallow fried potato cubes that I fried earlier
  8. The sago has had enough time to drain and it’s now ready to soak in all the flavours, add this in and saute
  9. Try one for doneness and salt and add salt to taste
  10. Add a few tbsps. of water just so the sago does not burn but also create some steam to cook the tapioca
  11. Taste again, add salt as required, and add a bit more water if it’s drying up.
  12. Finish off with a ¼ cup of chopped coriander.
https://kravingsfoodadventures.com/sabudhana-khichdi/

Red Velvet Dhokla

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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!

 

Make sure you watch the video to see the process!

Red Velvet Dhokla

Ingredients

  • Bowl 1
  • 1 cup Semolina
  • 1 tsp Salt
  • 1 cup Yogurt
  • Water as needed
  • 1 tsp Chilli powder
  • ½ cup pureed Beets
  • 1 tsp Eno Fruit Salt
  • Bowl 1
  • 1/2 cup Semolina
  • 1/2 tsp Salt
  • 1/2 cup Yogurt
  • Water as needed
  • ½ cup pureed Coconut
  • ½ tsp Eno Fruit Salt
  • Tadka
  • 2 tbsps Oil
  • 2 tbsps Mustard Oil
  • 1 tsp mixed Cumin, Mustard and black Sesame Seeds
  • ¼ cup Curry leaves

Instructions

  1. Work with the two bowls simultaneously – add the semolina, salt, yogurt and mix
  2. Add enough water to stir without resistance
  3. To one bowl add the chilli powder and beet puree and mix well to incorporate
  4. To the other add the coconut puree
  5. Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom
  6. Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading
  7. Move quickly to get this into the pot so it can steam cook for 10 – 15 mins
  8. Once done, remove
  9. In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently
  10. Repeat the cooking process, cooking for 10 – 17 mins
  11. Remove and allow the Dhokla to cool
  12. In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat
  13. Cut the Dhokla and pour the tadka over it and serve
https://kravingsfoodadventures.com/red-velvet-dhokla/

 

Paneer Aloo Paratha

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Paneer Aloo Paratha makes a great meal. Paneer and Potato is spiced and stuffed into roti dough and cooked.

Paneer Aloo Paratha

Ingredients

  • 400 gms Paneer
  • ½ cup diced Onion
  • 1 tbsp green Chilli
  • ¼ cup Curry leaves
  • 1 tsp each Ginger and Garlic paste
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Turmeric
  • ½ tsp Chilli powder
  • 1.5 cups mashed Potato
  • Salt to taste
  • ½ cup fresh chopped Coriander.
  • 2 cups of whole wheat Flour, salt and warm water

Instructions

  1. Crumble the paneer
  2. In a saute pan heat up some oil and saute the onion
  3. Add the cumin and mustard seeds
  4. Add the ginger and garlic paste, spices and salt
  5. Add the mashed potato
  6. Add this mixture to the paneer and mix
  7. When cool add the coriander leaves and shape into patties
  8. Prepare the roti dough and allow it to rest
  9. Roll out a ball of the dough wider than the patty and pull from all sides to seal
  10. Roll this out using extra flour if required
  11. Heat a tava or frying pan and cook this on both sides
https://kravingsfoodadventures.com/paneer-aloo-paratha/

 

 

Spinach Chana Dhal – Dhal Palak

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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.

Spinach Chana Dhal – Dhal Palak

Ingredients

  • 1 cup of Chana Dhal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ cup of Onion
  • 1 tbsp green Chillies
  • 1 tsp each Garlic & Ginger paste
  • ½ tsp Turmeric
  • ½ tsp of Chilli powder
  • 2 cups diced Tomatoes
  • 2 cups water
  • 2 tsps Salt or to taste
  • 2 cups shredded Spinach

Instructions

  1. Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it
  2. In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds
  3. Add the onion and allow to caramelize a little bit
  4. Add the garlic and ginger paste and all of the powder spices
  5. Add the tomatoes and allow to cook a little
  6. Add the soaked dhal, the salt and the water
  7. Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker
  8. Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again
  9. Add the Spinach, cook for a few minutes and serve
  10. This recipe can also be made in an electric pressure cooker or an instant pot
https://kravingsfoodadventures.com/spinach-chana-dhal-dhal-palak/

 

Aloo Poha – Spicy & Potato Flat Rice

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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!

Aloo Poha – Spicy & Potato Flat Rice

Ingredients

  • 2 cups rinsed Poha
  • 2 cups peeled and cubed Potato
  • 1 cup diced Onion
  • 1 tbsp sliced green Chilli
  • Salt
  • 1/4 cup Peanuts
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 10 Curry leaves
  • 1/2 cup Coriander

Instructions

  1. Cook the potatoes
  2. Remove and add the onions, sliced chillies & peanuts
  3. Add the curry leaves and cumin seeds
  4. Add the turmeric & chilli powder
  5. Rinse the poha and add it in
  6. Add salt to taste and finish off with coriander
https://kravingsfoodadventures.com/aloo-poha-spicy-potato-flat-rice/

Batatawadas, Bondas or Potato Ball

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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!

Batatawadas, Bondas or Potato Ball

Ingredients

  • Filling
  • 1 lb cubed Potato
  • Salted Water
  • 1/4 cup Oil
  • 1 cup medium dice Onions
  • 1 tsp each Mustard & Cumin seeds
  • 1 tbsp sliced green Chilli
  • 1 tbsp Curry leaves
  • 1/2 tsp each Cumin powder, Chilli powder & Turmeric
  • 1 tsp Chaat Masala
  • Batter
  • 2 cups Gram flour(chick pea flour)
  • 3 cups Water
  • 1.5 tsps Salt
  • 1 tsp Chilli powder
  • 1 tsp Cumin powder
  • 1/2 tsp fresh black Pepper
  • 1 tsp sliced green Chillies
  • 1 tsp chopped Coriander

Instructions

  1. Boil the potatoes and drain
  2. In a saute pan add oil and saute the onions
  3. Add the mustard and cumin seeds, green chilli and curry leaves
  4. Add all the powdered spices
  5. Add the potato and mix well and allow to cool
  6. Prepare the batter by first adding water slowly to the bowl and mixing, and then add all the other ingredients
  7. Divide the filling into balls using and ice cream scoop
  8. Mold them with wet hands and dip into the batter and deep fry
  9. Serve with chutney and enjoy!
https://kravingsfoodadventures.com/batatawadas-bondas-potato-ball/

Tandoori Chicken Roulade

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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

Tandoori Chicken Roulade

Ingredients

  • Chicken
  • 4 Chicken breasts
  • Salt to taste
  • 2 tbsps Tandoori Masala
  • 2 tsps Ginger & Garlic paste
  • 1/2 tsp dried Fenugreek
  • 2 tsps Yogurt
  • Filling
  • 1 cup finely diced Onions
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 3 cups chopped Spinach
  • 200 gms, 7 oz Paneer crumbled
  • Salt to taste
  • 1/2 sliced Onion

Instructions

  1. Remove the Chicken tenders if they are still attached to your breasts
  2. Butterfly the breasts
  3. Flatten between two sheets of parchment paper
  4. Marinate with the salt, tandoori masala, ginger & garlic paste, fenugreek & yogurt
  5. In a saute pan, saute the onions, add the chilli & turmeric powder followed by the chopped spinach
  6. Add salt to taste
  7. Add the crumbled paneer, mix well and allow to cool completely
  8. Spread the paneer on the chicken breast(watch video) and roll and tie to secure
  9. Saute in a frying pan, add the onion slices and add the pan to a 350 preheated oven and cook for 30 mins
  10. Allow to cool, cut and discard the twine and cut in slices to serve
https://kravingsfoodadventures.com/tandoori-chicken-roulade/

 

 

Samosa Pinwheels

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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.

Samosa Pinwheels

Ingredients

  • Samosa wrapper
  • 2 cups presifted flour
  • 1 tsp Salt
  • 1 tsp Caraway seeds
  • 3 tbsps Oil
  • 1/4 - 1/2 cup warm water
  • Filling
  • 4 medium Potatoes - 15 oz - 433 gms cut in cubes
  • 1/2 tsp Cumin seeds
  • 1/2 cup finely diced Onions
  • 2 tbps each minced Green Chillies & grated Ginger
  • 1 tsp each Cumin & Chilli powder and 1/2 tsp Turmeric
  • Water as required
  • Salt to taste
  • 1/2 tsp chopped Coriander
  • Final coating
  • Corn starch mixed in water
  • Pinch Turmeric

Instructions

  1. Add all the ingredients except the water to the dough and work the oil into the dough till you get a crumbly texture
  2. Add the water a little at a time till you get a stiff dough
  3. Cover and allow to rest for 30 mins
  4. Boil the cubed potatoes in salted water and drain
  5. Heat some oil and saute the cumin seeds
  6. Add the onion and saute till golden
  7. Add the green chilli and ginger and cook for a minute
  8. Add the spices followed by the potato
  9. Add salt to taste and a little bit of water
  10. Turn off the heat and add the chopped coriander
  11. Roll out the dough and cut into rectangles
  12. Smear the filling on the rectangle leaving a small space at the bottom
  13. add water at the bottom to seal
  14. Roll the pinwheel and cover with cling film
  15. Store in the freezer for 1 - 2 hours till it gets firm enough to cut circles
  16. Make a cornstarch slurry and tint it with a pinch of turmeric
  17. Dip the pinwheels in the slurry on both sides and deep fry till golden brown and crispy
  18. Drain on some kitchen towel and serve with some more fresh coriander and tamarind sauce
https://kravingsfoodadventures.com/samosa-pinwheels/