Not Fried Kolhapuri Kat Vada

This is a very interesting recipe with our usual bataka vada dunk in spicy gravy which is called Kat and served it with sev and onions. Usually Bataka vada is deep fried but I never made it that way, I always use my paniyaram pan to make those so there its one benefit its healthy and no extra calorie.  And for the kat or gravy its very simple , mainly ingredients are used in misal but here we have to make thin gravy and dunk our vadas and have it for a side dish or lunch or dinner. 

To write down its lengthy but don't get discourage by that , Its three process, first make stuffing for bataka vada, fry / not fried it , make Kat paste and make kat and just assemble. 

you don't have to follow my recipe for bataka vada, if you have yours. I am still going to post it, Just follow kat recipe and you are all set. 

For Bataka Vada mixture

2 tsp oil

1 tsp cumin seeds

1 finely chopped chili

few curry leaves

1 tsp Turmeric powder

3 boiled potatoes

Salt as per taste

lemon juice as per taste

finely chopped coriander leaves

For Besan for vada

1 1/2 cup besan / Chickpea flour

2 tbsp. rice flour

1/4 tsp turmeric powder

1/2 tsp carom seeds

salt as per taste

water as needed 

1/4 tsp baking soda

few drops of oil for pan or if you are frying then enough oil for that

For Kat masala paste

2 tsp oil

2 pods cardamom

1/2 inch cinnamon

2 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp poppy seeds /  khuskhus

1 sliced onion

2 cloves of garlic chopped

1 tomato chopped

2 tbsp. dry coconut powder

For to make Kat (Rasa)

2 tbsp. oil

pinch of hing

1/4 tsp turmeric powder

1 tsp Kashmiri red chili powder

1/4 tsp garam masala powder

3 cup water

salt as per taste

to serve - chopped onions, sev and chopped coriander leaves. 

Method for Bataka vada : 

In a pan, add oil , when its hot, add cumin, chili, garlic , curry leaves and hing.

Add turmeric powder also and add mashed potatoes in it. 

Add salt and mix everything and taste it.

Add lemon juice and coriander and mix again and let it cool down till you make better from besan. 

Take besan and rice flour, add powder masala, salt , ajwain and make mix it. 

Add water as required and make sure batter is lump free. 

add baking soda and mix it again. 

now if you are frying, heat up the oil , if you are not and using paniyaram pan, heat up the pan, add few drops of oil in all cavities.

Make a small ball sized potato mixture and dip in besan batter and put it in pan. 

Cook it from all the sides and finish all same way and keep it aside on cooling rack. 

Method for Kat : 

In a pan, add oil and add all whole spices including poppy seeds

After minute , add onion and garlic, cook till onions turn golden brown.

Add tomatoes and cook till its mushy.

Add coconut and sauté slightly. 

Cool completely and then blend it in a smooth paste, add water as required. 

In a same deep pan, add oil, hing , turmeric powder, chili powder and garam masala. 

Sauté for a minute. 

Add blended masala paste and sauté till the oil separates. 

Add 3 cups of water , salt and mix it. 

Cover and let it boil for 10 minutes or till oil separates.

Kat is ready. 

To serve : 

Put two vadas in a deep bowl. 

pour generous amount of kat on top of it so it goes inside of the vadas too. 

Top it with chopped onion, sev and coriander leaves. 

Not Fried Vada Curry

Vada curry is a very popular south Indian curry made with deep fried chana dal vada  and put that in onion tomato gravy and serve it with mainly with set dosa but you can have it with poori, idli or dosa too. 

Here I have made it in paniyaram pan so its not fried and still taste the same. This dish has no typical South Indian flavor  but still taste amazing. I had it here in one restaurant and since then I wanted to make it home, but after making it I realized that this is South Indian answer to North Indian Vadi. In North , vadi is from mung dal or black eye peas , this is from Chana dal and some different masala but hey , hubby loved it so all good. Generally two things are enough, set dosa and vada curry but my kids were having dosa with masala and sambar and chutney I have it too. I have used leftover dal mixture on next day to make chana dal tikki for lunch. 

Ingredients : 

For Vada : 

1 cup Chana dal

1/2 tbsp. Fennel seeds 

1 Green chili

1/2 tsp cumin seeds

2 tbsp. Coriander leaves

few curry leaves

salt as per taste

Oil as needed in paniyaram , and if you are frying then oil for frying

Method : 

soak Chana dal for 3-4 hours. 

Wash and drain the water and put the dal in blender along with fennel seeds, cumin , coriander , curry leaves and salt. 

don't add any water in this. You don't need fine paste.

Now take it out and heat up the paniyaram pan. Add few drops of oil in cavities and add small amount of chana dal mixture in it and cover and cook it on low to medium flame. When its cooked on on side, turn it and cook on other side. make sure its cook from inside too that's why keep the flame on low. 

If you are deep frying make very tiny balls and drop it in the oil and fry it. 

    

                                                        

Once its cold , make small pieces of it. 

Now let's make the curry.

Ingredients for the curry : 

2 tbsp. oil

1 bay leaf

1 inch cinnamon

2 cloves

1/2 tbsp. fennel seeds

Pinch of Hing

1 finely chopped onion

1 tbsp. ginger garlic paste

1 green chili finely chopped

few curry leaves

1/2 tbsp. Turmeric powder

1/2 tbsp. Kashmiri red chili powder

1/2 tbsp. cumin coriander powder

1 tomato chopped

salt as per taste

1/2 cup coconut milk 

for garnishing chopped coriander leaves & Mint Leaves

Method : 

In a pan, add oil and add bay leaf, cinnamon, cloves, fennel and Hing and cook till you get nice fragrance of the masala. 

Add onion and cook for few minutes till it becomes pink. 

Add ginger garlic, chili and curry leaves. 

Sauté till the raw smell goes away. 

Then Add turmeric, chili powder, cumin coriander powder and salt. 

Stir it to mix it and add tomatoes. Cook till the tomatoes are cook and oil leaves the masala. 

Add water and coconut milk. Add more water since vada will soak up all the water while its cooking in the gravy. Add few of those chopped coriander leaves and mint leaves in the gravy.

Add now small pieces of vada and mix well. 

Cover and let it cook for 5-6 minutes till the curry thickens. 

When its done, sprinkle fresh coriander and serve it with set dosa or idli. 

Sabudana Vada - Not Fried | Sago Balls and Banana nuts Lassi

During Navratri, people fast or eat farali food. But for me when you say farali food, its always (mostly )  fry food and when you are eating less or doing fast for some reason, why to eat greasy food. This is perfect to eat during fast. But when you are fasting eating frying food is not good on empty stomach in my opinion. So I wanted to make this healthy way but still taking care of fasting rules. This vada are not fried so you don't need to add any flours or yogurt to make soft. It is as soft as it is and still delicious. As you all know my love for my paniyaram pan, I wanted to make this in it and I got perfect opportunity to make this during fast. So here it is, everyone's favorite sabudana vada but in healthy way. To pair it up I made Banana walnut lassi and it was just too good.


Ingredients :

1/2 cup sabudana before soaking
2 potatoes
2 tsp. crushed ginger and green chilies mix
1 tsp. lime juice
1 tsp. roasted jeera (cumin) powder
3 tbsp. crushed peanuts
1 tsp. cinnamon powder
1 tsp. clove powder
salt as per taste
1 - 2 tsp. oil

Method:

Soak sabudana in plenty of water for 2-3 hours. Check the quality of your sabudana and soak it more if needed. Mine was done in 2 hours.
Boil the potatoes in pressure cooker or microwave.
After soaking sabudana, washed them thoroughly and drain it very well.
Take a bowl. Add sabudana, mashed potatoes, ginger, chili, peanuts, lime juice, salt and both powder.

Heat the paniyaram pan. Add drop of oil in it.
Make small rounds of mixture and put it in pan.

Cook it from all the side till its become red. You can make patties and deep fry it or shallow fry it too. Have to try about baking , don't know about that, if anyone try baking it let me know please.
Make all the balls and take it out on paper towel. Its sago, no matter how little oil you put, it will leave oil.
Serve at room temperature with green chutney or Maggie hot sauce or ketchup.

For Lassi :

Mix one banana, 1 cup yogurt, 2 tbsp honey, nuts as per your choice. Mix it in grinder and thick delicious lassi is ready.

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Soya - Vegetables Munchrian in Schezun sauce

I made munchurian in its sauce so many times that I got bored with it, I have to try new sauce to go with this. I made with munchrian but this sauce is  good with paneer, tofu, just cut vegetables too. Now its going to be staple with Chinese or Indo Chinese dishes at my home. Its totally depend upon you how much spicy you want to make, we love spicy so I made it that way, you can make it your way.

Ingredients for Balls (Munchurian)

1/2 cup soaked and squeezed Soya granules
1/2 cup cabbage
1 carrot
as per taste green chili
2 garlic pods
6-7 spring beans
2 tbsp. AP flour
1 tbsp. corn starch
salt to taste
white pepper powder as per taste

Method:

Chopped all vegetables big and put it in blender, along with soya.
Take it in bowl, add the flour, corn starch , salt, white pepper powder and make balls.

Dip fry it or make it in paniyaram pan / Aebleskiver pan 

Keep it aside. check out my Veg Munchrain here.


For  the Schezuan sauce:

1 tbsp. finely chopped garlic

3 tbsp. red chili paste (soaked red dry chilies in water for hour  and grind it )

2 tbsp. tomato sauce

1/2  tbsp soya sauce

1 tsp. vinegar

2 tbsp. finely chopped onion or spring onions/scallions

3-4 schezuan pepper, crushed (if not use black peppercorn)

salt to taste

1/2 tsp. black pepper powder or freshly crushed black pepper

1 cup vegetable stock or water

1 tsp. oil

1 tbsp. corn starch dissolved in water

half green pepper chopped in big chunks

1 onion chopped

1 carrot chopped

Method for sauce :

Heat oil in a pan., add the chopped garlic. fry for a minute.

add the chopped onion and fry till they become pink.

Add the red chili paste, tomato sauce, soy sauce,vinegar   and crushed schezuan pepper.

fry for 1 or 2 minutes.

season with salt  and pepper.

Your schezuan sauce is ready.

Assemble :

Heat a tsp. of oil,

Add onion, bell pepper and carrot and cook for a minute.

Add sauce and cook for a minute.

Add stock / water and boil it.

Add manchurian balls in it and let them cook with the sauce so they got the sauce inside too.

Once it's boiled, add cornstarch mix water and mix it nicely.

If you please add spring onion on top and turn off the gas and serve it immediately with fried rice / noodles.

Enjoy your dine in of Indo Chinese cuisine.

Gayathri's WTML event and prachis veg kitchen
Swathi's hearth and soul blog hop
http://www.citrusspiceuk.com/ and http://www.thespicypear.com/
- http://urbannaturale.com/live-it-up-at-the-healthy-happy-green-natural-party-blog-hop-20/
Four Seasons Food Challenge, which is currently “Celebrating Vegetables.  event is jointly hosted by Eat Your Veg and Delicieux.
Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.

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