Raw Mango - Rice Vada

Rice - Raw Mango Vada is a fried dish. We can have them for breakfast or as snack in the evening. It is like like pooris and bit spicy, bit tangy and yummy to have them with ginger chutney. It is one of the good combination. Or you can have them with cup of hot coffee or tea.

I have used totapuri raw mango, coconut, green chilly and a pinch of asafoetida. (Ingh). We do prepare coconut rice vadas with little jaggery and a pinch of salt. Noemally raw rice is ground to paste and then added very little jaggery to give a just enough sweet taste. The vadas are so tasty that you can munch them anytime of the day during Mansoon.
Here I have used rice flour and spicy mango chutney to give out spicy and tangy taste. It does not take much of oil.
Let us see some benefits of eating " Raw Mango " in our diet.

Raw mangoes are full of Vitamin C, that are needed for strengthening our immune system. It is full of fiber and helps to throw away all the waste products from our body.They also contain B Vitamins which helps to maintain good health. It also helps to cure blood disorders. They are good herbal remedy for gastro-intestinal disorders. They are good medicine for summer diarrhea, morning sickness, indigestion and constipation. Unripe mango juice helps to prevent excessive loss of sodium chloride and iron during summer due to more sweating.
No onions are used in this "Rice - Raw Mango Vada". These vadas are soft and spicy.

Lets see the recipe now.

Ingredients :

Raw Mango Chutney : 1 Small bowl
Rice flour : 2 Cups
Jeera/Cumin seeds  : 1 Tablespoon
Salt : To taste
Oil : 1 Cup (to fry).

Method :

1. Put raw mango chutney, rice flour, salt and jeera in a big bowl.

2. Mix it nicely and add required water, The dough must be thick.

3. Keep a frying pan on the fire. Heat and put oil. Keep a small bowl of plain water aside the stove.
4. Divide the mixed dough into small portion.

5. Now wet your palm in plain water take a small portion of the dough and pat it on the palm in circle shape.
6. Drop this small vada in hot oil and fry on both sides.

7. Remove vada from frying pan and put it on a kitchen tissue. It helps to absorb extra oil.

8. Repeat the same with remaining dough. Remember to wet your palm each time. It helps to pat the vada easily.

9. Serve vadas with ketch up or any other side dish you prepared.
10. We had Rice -Raw mango Vadas with ginger chutney.

Note : 

Do not use the stale chutney as it might effect your health and vadas may turn bad. (not edible for eating). Using chilly is optional. Using cut onions also optional. No need to add any hot oil or ghee to the dough while preparing.Adding coriander leaves, curry leaves also optional.
Time : 30 Minutes. ( Total time)
20 to 25 Small Vadas can be made
Serves at least 3 to 4
I have used totapuri mango for mango chutney. Grind a bowl of coconut, half of totapuri mango pieces, 2 green chilly, salt and a pinch of asafoetida.(Ingh) with little water. This chutney goes well as one of the good side dish with chapati, poori, dosa, idli and all type of rice and plain rice.w Mango Chutney ;  :

Avarekai Vada - Palav

Ready to Serve Avarekai Vada Palav

Avarekai is nothing but Field Beans and it is a seasonal crop. It grows plenty in Karnataka during winter months like November to February normally. People do prepare lots of food items using Avarekai. Avarekai is used almost every day in their cooking. It is dried in the sun and used as substitute to Toor Dal also.
Lets see some benefits of Avarekai or Field Beans.
They are good source of Vitamin A, B and C. These Vitamins help our body strong and healthy and protect against diseases. They alos make our body and teeth strong. They improve the immune system. It is also good for people who are suffering from diabetic. They help to normal the blood sugar level and gives energy. They are highly nutritious.They lower the cholesterol level. Field Beans are rich in fiber content and helps in proper functioning of our digestive system. They are rich in minerals like Iron, Manganese, Magnesium, Phosphorous, Copper and Potassium.
Avarekai Vada is easy to prepare and can be eaten as snack or along with lunch or dinner. Or it can be munched any time of the day.
Here I have just mixed Avarekai Vada with simple and plain Palav. It taste very nice with any masala rice. Just dipping them in Hot Palav turns the vada soft and adds taste to Palav.
Lets see the recipes now.

1. Avarekai Vada

Things Needed :

Avarekai (Field or Flat beans) :  2 Cups
Ginger : 1 Table spoon (an inch)
Green Chilly : 2
Pepper Pods : 6 to 8
Jeera :  1 Tea spoon
Curry Leaves : One Handful  (10 to 12)
Coriander Leaves :  2 to 3 Table spoons.
Salt : required .
Coconut : 2 Table spoons
Oil : 1 Cup

Method :

!. Remove the pods and soak it in water for 10 minutes.

2. Wash green chilly, coriander leaves, curry leaves and ginger. Remove the outer skin of ginger and grate it.

3. Now grind green chilly, ginger, pepper pods, coriander leaves and curry leaves with out water for 10 seconds.
4. Add field beans and grind it coarsely  (Do not grind them into paste) with little by little water. (only required water).

5. Remove from the Mixi jar and put it in a bowl. Add salt, jeera, grated coconut and mix it nicely and keep it aside.

6. Keep oil on the fire and heat. Take a small portion of the ground avarekai dough in hand.
7. Pat it on your palm and put it in hot oil and fry on medium heat. Fry on both side and remove from the oil.

8. Put them on kitchen towel so that extra oil is absorbed by the kitchen towel.
9. Serve them with any chutney or ketchup with a cup of coffee or tea.

Note : 

You can use channa dal instead of Avarekai. ( Field Beans ). You can add cut onions and garlic to the batter just before you start frying vadas. Adding coconut is optional. Do not add more water while grinding. You can add some besan (channa flour) if the dough turns watery. It may not taste the same.
Time : 30 Minutes
Serves : 4 to 5.

2. Avarekai Vada - Palav :

Things Needed : 

Carrots : 2
Beans  :  1/4 Kig
Basmati Rice : 2 Cups
Avare Kai Vada : 8 to 10
Butter or Ghee : 2 Table spoons
Oil : 2 Table spoons
Green chilly : 2
Garam Masala : 1 Tea spoon
Coconut : 1 Cup
Cloves : 3 to 4
Ginger : 1/2 inch
Cinnamon : 2 small pieces
Salt : required
Pepper pods.
Jeera (cumin seeds) : 1/2 Tea spoon
Cardamom : 2
Cashew Nuts : 1 Handful

Method : 

1. Wash and  keep basmati rice for 10 minutes. (Remove the water from rice completely).

2. Wash carrot and beans and cut it in to small. Grate coconut and ginger and keep it aside.

3. Wash green chilly and coriander leaves and cut into small. Keep it aside. Crush pepper pods and keep it aside.
4. Keep a pan on the fire and put oil and ghee. Add cinnamon, cloves, jeera, cardamom and crushed pepper pods. Add cashew nuts.

5. Fry them nicely for 10 seconds and add carrots, beans and fry for 1 to 2 minutes. Add grated ginger and chilly.

6. Add basmati rice and mix all the ingredients nicely for 3 to 4 minutes. Put off the gas and then add garam masala.

7. Mix it again and put this mixture in the rice cooker or pressure cooker. Add required water.  ( I cup rice = 2 cups water).

8. Add coconut and salt. Mix all the ingredients nicely and cover it and cook. ( Rice cooker will be off once the palav is done).

9. Once the palav is done just open and arrange the vadas in circle and cover with little palav. ( Keep the rice cooker switch off).

10. Let the vadas be in the rice cooker along with Palav for 10 to 20 minutes. Now shift the Palv with Averekai Vada to a serving dish.

11. Serve Palav + Avarekai Vada with any raitha .

12. It goes well with any chutney too.

Note :

If you are using pressure cooker it should not be more than 8 to 10 minutes. (cooking time). Then put off and wait the pressure to be down. Remove the lid and then arrange and insert vadas in Palav and close the lids and leave it for 10 minutes and then serve the Palav.
Adding more spices is optional. Adding coconut is also optional. ( I have added). Adding more oil or ghee or butte is optional. You can use onions and garlic. ( Add it while frying). You can use any variety of rice to prepare Palav..Use water according to the requirement.
Preparation and cooking time : 40 minutes.
Serves : 4 to 5. 

Vada -Pav - My Style

Vada - Pav is a popular Chat food in Maharastra and North India. It is world wide famous these days. I just thought of preparing Vada Pav one evening when it was raining heavily. The weather was chill. It is 100 % natural to crave for some fried item to munch. Anyway, there were some boiled potatoes in the pressure cooker. I felt preparing some thing using them. And some Pav (bread) which I brought the previous day. With these two main ingredients the plan of Vada - Pav started. One more thing to note I do not enjoy eating these things since most of the outlets prepare Vada - Pav using onions, garlic and also Vanaspathi or Dalda, which I am not in favour of using them. So when I crave for these Chat, it's mostly done at home.

Though the process is long you will surely enjoy the process once you start cooking. That is my opinion and that is me. Think of some thing, I would like to start doing it.. This applies to myself. I am not boasting my self. This attitude of mine is letting out my feeling. I will see that my enthu will not disappear until I finish preparing and serving them. Afterwords I sit down, relax and enjoy my food.

This Vada - Pav has no onion or garlic but the lovers of garlic and onion can add these favourites. I have seen people who enjoy eating onion and garlic feel the absence of it in their food. So be happy and try this Vada - Pav recipe and let me know your opinion/comments.

Here is a recipe of Vada -Pav . which is a very good snack or stomach filling chat and will be loved by all the age group and the whole family.

Things needed :

Potatoes : 5 to 6 (medium sized)
Capsicum : 2
Green Chilly : 2 to 3
Ginger : 1 Tea spoon (Grated)
Salt : to taste
Besan (Gram flour ) : 1 Cup
Red chilly powder : 1/2 Tea spoon
Jeera (Cumin seeds) : 1 Tea spoon
Mustard seeds : 1/2 Tea  spoon
Urid Dal : 1/2 Tea spoon
Water : Required water
Oil : 1 Cup
Pav ( any kind of buns) : 2 packs (12 ) or  according to your requirement.
Ghee : 2 Table spoons
Sweet and Spicy Chutney : 3 to 4 Table spoons.

Method :

. Potato Palya ( Dry potato curry ) : Preparation

1. Wash and pressure cook potatoes. Remove potato skin once it is cool. Smash it nicely and keep it aside.
2. Wash and cut capsicum. (Remove the seeds before cutting ). Cut it into small pieces.

3. Wash and remove the outer skin of ginger grate it, cut green chilly and coriander leaves in to small and keep it aside.
4. Now keep a pan on the fire. Heat and put 1 tea spoon of oil and put jeera, mustard seeds and urid dal. Fry for 10 seconds.

5. Add curry leaves, green chilly and cut capsicum and fry till they turn soft. Add turmeric powder ( a pinch ), salt and mix it well.

6. Add smashed potatoes to the capsicum mixture and fry for 2 minutes nicely. Stir slowly and mix it well. Add cut coriander leaves
and remove the ready palya from the pan. Keep it in a bowl.
7. Divide in to small portion and prepare in to small size ball. Keep it aside.

. Vada Preparation : Frying step.

8. Put besan in a big bowl. Add salt, jeera and red chilly powder. Mix with sufficient water and prepare dough. (Let it be bit thick).

9. Keep  a pan on the fire and add oil. Heat it on medium flame.
10. Take a potato mixture (which is a ball size) dip in besan flour dough and put it in hot oil. Fry on both sides till it is cooked. Remove from the pan and place it on kitchen tissue, so that extra oil will be absorbed by the tissue.

 11. Repeat the same and prepare Aloo bonda and keep it aside.

.Vada Pav Preparation:

12. Keep a dosa pan or nonstick pan on the fire.

13. Cut Pav in the middle and place it on the tava and roast. Roast on both sides.

14. Apply ghee to inner side of the bun.

15. Put some more chutney on the bonda.

16. Top up with other slice of a bun and press a little .

17. Now Vada -Pav is ready to serve. You can also serve a cup of curd along with this chat.
18. Repeat the same with remaining buns and Aloo Vada and prepare Vada - Pav.

Sweet and Spicy Chutney :

Things Needed :
Coriander leaves : 1 bundle  ( 2  handful)
Mint Leaves : 1 small bundle ( 1 Handful)
Green chilly : 2 to 3
Dates (Fresh ) : 5 to 6
Jeera : 1/2 Tea spoon
Salt: according to requirement.

Method : 
Wash both leaves, green chilly and grind it with green chilly , dates, jeera  and salt with little water. Remove from the Mixi Jar and put it in a small bowl.  Your Sweet and Spicy Chutney is ready to serve.

Note :

You can make use of onions and garlic  while preparing Aloo Dry curry. ( I did not use )

Using cooking soda in besan (gram flour ) is optional. ( I have not used).
Let the Aloo curry be bit thick. Do not add any water while preparing curry.
Do not over cook potatoes. If they turn very soft you will not be able to make potato balls and while frying it absorbs more oil.
You can use jaggery instead of fresh dates or use both of them .(dates and jaggery) to make the Sweet and Spicy chutney more sweet.
You can also grind  Spicy chutney separately .( Grind only mint, coriander leaves , jeera and green chilly together and add salt to it).
Sweet chutney can be ground separately by using fresh dates, little jaggery with very little water.
I added lemon to the Sweet and Spicy chutney. ( optional : use tamarind : add a small marble size of tamarind or Mango powder).


The whole preparation time : 1 Hour.
Preparation time : 20 minutes
Frying time : 15  minutes.
Vada Pav preparation : 15 minutes.
Sweet and Spice chutney preparation : 10  minutes.
The whole process : 1 Hour ( 60 Minutes).

MOUTH WATERING VADA PAV