Maddur Vada ( NoMaida )

Maddur Vada is a fried fritter which has become very famous. It can be prepared in many ways. I have used wheat flour and little semolina/rava and rice flour.

Maddur is a small place near Mandya in Karnataka/India. May be this type of Vada is prepared first time in this place and must have got the name as Maddur Vada. You can lots of vendors selling Maddur Vada even in trains and bus stops.
I have used prestige vegetable cutter to cut onions, curry leaves and green chilly. The vegetable chopper helps to chop onions into thin pieces and it helps very much for mixing all the ingredients.
Let us see the recipe Now :

Ingredients :

Rice Flour : 2 Cups
Wheat Flour : 2 Tablespoons
Rava/Semolina/Medium sized : 1/2 Cup
Onions : 2  (Medium sized)
Green chilly : 2 to 3
Curry Leaves : One handful
Salt : As required
Jeera /Cumin Seeds : 1/2 Teaspoon
Cooking Oil : 1 Cup + 2 Tablespoons

Method :

1. Remove the outer layer of onions and wash it.  Cut it into big pieces ( 1 into 4 )
2. Wash green chilly, curry leaves and keep it aside.
3. Keep a pan on the fire and dry roast wheat flour till the raw smell goes off.  ( 2 to 3 minutes).

4. Take a big bowl and put rice flour and rava/semolina. Add roasted wheat flour to it. Add required salt.

5. Now chop onions, green chilly and curry leaves into small pieces.
( I have used a prestige chopper to chop all the above ingredients).

6 Put all the cut onion mixture to rice flour bowl.
7. Keep a small pan on the fire and put 2 tablespoons of oil. Heat it till its hot.
8. Pour this hot oil on the rice flour and leave it to cool.

9. Mix it well and then add water and prepare thick dough. ( Be careful while adding water).
10. Divide the dough into small portion.

11. Wet /take a drop of oil to your palm, take a small portion of dough and flatten with your fingers.
12. Keep  a frying pan on the fire. Add oil and heat.
13. Fry flattened Madduru vada in low and medium flame. Fry on both sides till golden brown.

14. Remove it from the hot oil and put it on  kitchen tissue.
15. Repeat the same and prepare the remaining vada.

16. Maddur Vada is nice to eat with a cup of coffee or tea or at any time of the day.

Note :

Do not put more water while preparing the dough. It the dough turns watery add little rava or rice flour to make the dough bit thick. Adding more hot oil might turn Vadas very soft and it might break in to small pieces while frying. Adding more onion is optional. Adding garlic to vada is optional.
I have not added garlic, since I do not like it. Let the dough be bit thick. I have used prestige manual chopper to cut onions, chilly and curry leaves. It helps the vegetables cut very thin, easy and avoids messy work.
Time : 30 to 40 Minutes.
Serves : 15 to 20 Maddura Vada can be prepared. According to size.

 

Onion - Avalakki Uppugari

Avalakki Uppugari/Quick Avalakki is one of the very famous dish from Udupi and Dakshina Kannada region. Any time you can prepare this Avalakki and enjoy. 

I remember those days I spent in Udyavara near Udupi. My doddamma and doddappa had paddy field and they used to grow paddy, cow peas, horse gram, urid etc, etc,  etc. There were some workers staying in near by our house. My doddamma was  kind hearted woman who used to prepare breakfast for all the workers who come in the early morning for work. This Avalakki Uppugari is very famous and every one's favourite. My doddamma never used onions and instead of that she used to add more coconut. 

Avalakki Uppugari and a cup of Chai goes hand in hand at any time of the day.

Wherever you go or in many Konkani Hotels this type of Avalakki chat is available even now. (Even in small villages).

 I have used onions and little fried shavige (Sev). Thin Avalakki, coconut, jaggery and coconut oil's seasoning is added and that gives a yummy taste to Avalakki Uppugari.

Let us see the recipe now :

Things Needed :

Thin variety Avalakki : 2 Cups ( 2 Handful)

Coconut :  3 to 4 Tablespoons

Jaggery : 2 Teaspoons

Salt : A little ( As required )

Rasam Powder : 1 Teaspoon

Thin variety of Sev : 1/2 Cup/5 to 6 Tablespoons

Seasoning :

Coconut Oil : 2 Teaspoons

Urid dal : 1/2 Teaspoon

Mustard Seeds : 1 Teaspoon

Red chilly ( Byadagi ) : 1 

Curry Leaves : 6 to 8 or little more leaves 

Method :

1. Clean thin Avalakki/Poha/ Aval and keep it aside.

2.Grate fresh coconut and keep it aside.

3. Remove the outer layer of onion and cut into small pieces.

4. Take a big bowl, add grated coconut, cut onions, rasam powder, salt and jaggery. 

5. Mix all the ingredients and add avalakki and mix it well.

6. Keep a pan add coconut oil, mustard seeds and urid dal. Cut red chilly into 2 to pieces and add.

7. Let mustard seeds splutter. Add curry leaves and put off the fire.

8. Add this seasoning to ready Avalakki mixture. Mix it well nicely with hand.

9. Put it in a serving dish and add little Sev on the top and serve.

Note :

This Avalakki should be served as soon as you prepare it. Or it turns soft and onion added avalakki is not good for health. Adding onion is optional. It adds to the taste. Adding grated carrots is optional. I have not added. You should use fresh coconut. It adds to aroma and softens the avalakki. Adding Sev is optional. You can add roasted groundnuts. 

Time : 10 Minutes 

Serves : 2 to 3.

Millet - Wheat Coriander Chapati

Millet/Sorghum and Wheat flour chapati is good for dinner, breakfast and as evening snack.
I have used millet flour, wheat flour, coriander leaves and little spices

Let us see the recipe now :

Things needed :

Wheat flour : 1/2 Cup
Millet/Jola/Sorghum flour (Fresh) : 2 Cups
Rice flour : 1/4 Cup
Salt : As required
Hot water : 1/2 Cup
Garam Masala : 1/2 Teaspoon
Red chilly Powder : 1/2 Teaspoon
Coriander leaves : 3 to 4 Tablespoons
Curd :1 Tablespoon
Oil / Ghee : 2 to 3 Tablespoons

Method :

1. Put millet flour, wheat flour, rice flour, salt, garam masala, chilly powder and curd in a big bowl.
2. Wash and cut coriander leaves and add it to the flour bowl.
3.Add a teaspoon of ghee and hot water. let it cool a little.
4. Mix it well and add required water. Prepare soft chapati dough.

5. Divide them in to small portion. Roll them as round balls.
6. Keep little dry wheat flour in a small bowl.

7. Now dip a small portion of the dough and roll them as chapati.
8. Keep a pan on the fire and heat. Put rolled chapati and cook on both sides. Add little oil/ghee while cooking.

9. Millet - Wheat Coriander Chapati is ready to serve.

10. Serve with a cup of curd, pickle or any curry of your choice.

11. Repeat the same and prepare the remaining chapatis.
12. Add little ghee on the top of hot Coriander chapati just before serving.

Note :

The flour should be fresh or it is difficult to roll. Add more wheat flour if you find difficult to roll the chapati. Adding any other spices is optional. Adding more/less ghee/oil is optional.
Time : 30 Min
Serves : 2 to 3 .

Cowpeas - Tomato Curry

This is an easy and yummy dish with Cow Pea and Tomatoes. It is simple, delicious and goes well with almost all the main dishes.

have used cow peas, tomatoes and simple spice powder.

Let us see some benefits of eating " cow pea/black eyed bean "  in our diet.

Cow peas are a very healthy legume. They help to improve our digestion. They are very good for sleep disorders. They are good source of antioxidants. They promote healthy skin and good for weight loss. They also help to improve blood circulation and manage diabetes. Cow peas have good amount of minerals and nutrients. They are packed with protein. They are good for strong bones. They support healthy metabolism and anemia. Cow peas are loaded with nutrients. They are rich in fiber, protein, potassium, low in fat and calories.
  As I said earlier Cowpeas - Tomato Curry is easy to prepare and definitely liked by all aged group.
Let us see the recipe now:
No Onion or No garlic is used in this curry.

Ingredients.:

To Cook :
Cow pea : 1 Cup
Toor dal : 1 Handful
Methi seeds/Fenugrik seeds : 1/2 Teaspoon
To Add :
Tomatoes : 3 to 4
Ginger : 1 Inch
Spice Powder : 1 Tablespoon
Green chilly : 2
Garam Masala Powder : (MTR) : 1/2 Teaspoon
Salt : To Taste:
Lemon : 1/2 Lemon juice (Extract of 1/2 lemon)
Turmeric powder : A little
To Season :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Green chilly : 1
Ingh : A little
Curry Leaves : 8 to 10 Leaves

Method : 

1. Wash and cook toor dal and black eyed beans with methi seeds. (1/2 teaspoon). (Pressure cook for 6 to 8 minutes and let it cool.

2. Wash and cut tomatoes. Remove the seeds as much as possible.
3. Wash and cut coriander leaves and remove the outer layer of ginger, wash and grate it again.
4. Wash green chilly and slit and keep it aside.

5. Keep a pan on the fire and heat. Add a tablespoon of coconut oil. Add mustard seeds and jeera.
6. When mustard seeds starts to splutter add green chilly, ingh and curry leaves.

7. Let it mix well. Add  cut tomatoes and fry for 1 minute. Add cooked dal and black eyed bean and mix it well.

8. Add salt, a little water, turmeric powder and mix it again.
9. Let it cook on low flame. Add a tablespoon of spice powder, 1/2 teaspoon of garam masala and mix it well. Let it boil nicely.

10. Add grated ginger, slit green chilly. Let it boil for 2 to 3 minutes. Shift the curry to a serving dish.
11. Add lemon extract and cut coriander leaves.

12. Serve with the main dish you have prepared.

Note : 

Soaking cow peas for over night is optional. I straight cooked black eyed bean. Adding more spices is optional. Use of any other cooking oil is optional.
Time : 30 Minutes.
Serves : 4 to 5.

Home prepared Spice powder :

Ingredients : 

Dry roast 1 tablespoon of coriander seeds, 1/2 teaspoon of urid dal, 1/4 teaspoon of methi seeds, 1/2 teaspoon of jeera/curmin seeds and 5 to 6 byadagi chilly one by one. Dry grind and cool it. Always it is better to use fresh spice powder. 

Palak/Spinach - Jack Seeds Curry

Palak /spinach leaves are the healthiest leaves. They available plenty around the year. Here I have tried " Palak/spinach  - Jack Seeds Curry and it goes well with almost all the main dishes.

 I have used palak, jack seeds, toor dal, coconut and some simple spices which are available plenty in our kitchen store.
Let us see some benefits of using Methi seeds in our diet.
Fenugrik / Methi seeds are loaded with medicinal values. It is rich in fiber and helps to lower the blood sugar level. It helps to keep our body cool and good for digestion. Methi seeds are good for heart burn and diabetes. It is good for balancing cholesterol level in our body. It is good herbal remedy for menopause and the menstruation period. ( It helps to reduce the abdomen pain during periods). Methi seeds are good for loss of appetite. They are rich in antioxidant properties.
Normally the people in Dakshina Kannada, Malenadu and surrounding areas do not use much of onions in cooking. They prefer to use the particular vegetable ( choose any one vegetable) for a curry.
No Onion or No Garlic is added in this Palak/Spinach -Jack Seeds Curry.
Let us see the recipe now

Things Needed :

To Cook :
Palak/Spinach leaves : 1 Bundle ( Small )
Jack Seeds : 1 Handful
Toor dal : 1/2 Cup ( Two Handful )
Methi Seeds : 1/2 Teaspoon
To Grind :
Spice Powder : 2 to 3 Teaspoons
Tamarind : 1 Small marble size
Coconut : Fresh : 1/2 Cup
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6 leaves
To Add : 
Salt : As required
Turmeric powder : A pinch
Jaggery : 1/2 Teaspoon ( Or very little ).

Method :

1. Remove the outer layer (hard cover) from jack seeds and cut them into small pieces.
2. Wash toor dal, jack seeds and pressure cook for 6 to 8 minutes and keep it aside. (Let it cool).
3. Wash and cut palak leaves. Pressure cook palak/spinach leaves with methi seeds till the leaves turn soft.

4. Grate coconut and grind it with spice powder and tamarind. Add required water to grind.

5. Keep a pan on the fire and put cooked palak leaves. Add toor dal and jack seeds.
6. Add required salt,jaggery and a pinch of turmeric powder. Let it boil for 3 to 4 minutes.
7. Now add ground coconut and spice mixture. Mix it well and let it boil for 2 to 3 Minutes.

8. Shift the ready Palak /Spinach - Jack Seeds Curry to a serving dish.

9. Add mustard seeds, urid dal, ingh and curry leaves seasoning to the ready curry and serve.
10. This curry goes well with almost all the main dishes like plain rice, idli, dosa, chapati or any type of rotis.

Note :

Using methi seeds to cook helps to reduce the cholesterol level in the food. It adds to the taste. Adding jaggery is optional.I have used clean tamarind. You can use tamarind pulp instead of tamarind. Soak tamarind in warm water and squeeze out the pulp. It is always better to use tamarind pulp. Use of home prepared spice powder is optional. You can use any type of sambar /rasam powder.
Use of coconut oil is optional.
Time : 30 Minutes 
Serves : 4 to 5.

Home prepared Spice Powder 

Things Needed :
Coriander seeds : 2 Tablespoons
Methi seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly (Only byadagi) : 5 to 6
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch

Method :

Dry roast or fry  all the ingredients one by one with 1/2 teaspoon of coconut oil and dry grind once it is cooled.
You can grind this spice powder with coconut or use it directly and prepare sambar. (with out coconut).
This proportion is good to use for 1 time..