Alu Vadichi Kadi

This recipe was invented to cover a disaster.   Sometimes when you fry the steamed Alu vadi, it just splits open, and you have no control over it.  It tastes the same, but the shape is completely lost. And for kids shape & and look of a dish is a major factor. 

As an even snacks I made aluvadi, and it just split open, And my kids absolutely refused to eat it. So what to do next with this misshaped vadis. Next thing I did was to cut the log strips in to small pieces.  And invent this dish.  It goes very well for steamed rice or kichidi. 

 

Ingredients


Alu Vadi - 10
Jeera – 1tsp
Hing a pinch
Onion – 1 big (chop into small pieces)
Tomato – 1 (chop into small pieces)
Ginger garlic – 1tsp
Red chilli powder – 1tsp
Turmeric powder – ½ tsp
Garam Masala – 1tsp
Besan ( gram flour) – ½ cup
Water – 2 ½ cups
Oil – 1tbsp
Salt as per taste
Coriander leafs to garnish

Method

1.                  Dry roast the basin till a nice aroma comes.  It should be done in low heat and with continues stirring. Don’t let it burn.

2.                  Remove this roasted basin and let it cool.

3.                  Mix it with water and keep it aside.

4.                  Heat oil in a pan, add jeera and let it crackle.  Reduce the flame and add hing.

5.                  Immediately add onion, cook till it becomes transparent.

6.                  Add ginger garlic paste and mix for 2 min.

7.                  Add red chili, turmeric and garam masala powder. Mix and let it cook for a min

8.                  Now add chopped tomatoes, mix well close with a lid and let it cook for 5 min or till the oil starts separating. 

9.                  To this add the alu vadi ( can use whole vadis or can cut into  small pieces the way I have used), mix for  1 min.

10.              Now add the besan mixture and salt. Keep stirring continuously, till it gives a thick consistence and the mixture should boil.  If you feel the mixture is getting very thick you can add 1/2cup water. Let it boil in low heat for 10 min.

11.              Garnish it with coriander leaf.

 

Pumpkin Cake with Cocolate Glace

Yesterday I went vegetable shopping, I show nice yellow pumpkin similar to the one which we see in pictures of Halloween.  It looked so tempting and was cheap; I couldn’t resist buying it and about 1 kg. When I brought it home, some I used for sambar, kept a little for pumpkin bartha.  But with the remaining didn’t knew  what to do. So went searching for some pumpkin recipes and found this one from by favorite baking site “Joy of Baking” with the few changes here are there. The major change is, using wheat flour instead of wheat bran.

It has come out very well. You can try it.

Ingredients

Egg – 4 large

Oil – 1 cup
Vanilla essence – 1 tsp
Granulated Sugar – 1¾ cup (powder it)
Pumpkin pure – 2 cups
Maida – 2 cups
Wheat flour /atta – 1cup
Baking powder -1 tsp
Baking soda – ½ tsp
Cinnamon powder – ¾ tsp
Ginger powder – ¼ tsp
Clove powder – 1 pinch
Chopped walnut – ½ cup to 1 cup

For Chocolate glaze

Semi sweet cooking chocolate – 180gm
Butter – 4 tbsp
Liquid glucose – 2tbsp
Brandy – 1tbsp (optional)

Method

<!--[if !supportLists]-->1.      <!--[endif]-->Preheat the oven to 180⁰  and place rack in center of oven

<!--[if !supportLists]-->2.      <!--[endif]-->Butter and dust 8 inch and a 6 inch tin ( 2cakes) or you can make just 1 cake of 10 inch.  Preferably use a cake tin with a glass in between, as it is a thick batter and may take time to cook in the middle.

<!--[if !supportLists]-->3.      <!--[endif]-->In the bowl of your electric mixer (or with a hand mixer), beat the eggs, oil, vanilla essence , and sugar until well combined (about 2 minutes).

<!--[if !supportLists]-->4.      <!--[endif]-->Add the pumpkin puree and beat until it is mixed properly.

<!--[if !supportLists]-->5.      <!--[endif]-->In a separate bowl, mix together the flours, baking soda, baking powder, and spices. 

<!--[if !supportLists]-->6.      <!--[endif]-->Add the flour mixture to the pumpkin batter and beat just until incorporated.

<!--[if !supportLists]-->7.      <!--[endif]-->Stir in the nuts.

<!--[if !supportLists]-->8.      <!--[endif]-->Pour the batter into the prepared pan. Bake for 50 mins, or until a toothpick inserted in the center of the cake comes out clean. 

<!--[if !supportLists]-->9.      <!--[endif]-->Cool on a wire rack for 10 minutes and then invert and remove the cake from the pan. Cool completely before frosting.

Chocolate Glaze:

<!--[if !supportLists]-->1.      <!--[endif]-->Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water ( double boiling).

<!--[if !supportLists]-->2.      <!--[endif]-->Remove from heat, stir in the brandy, and let cool to room temperature.

<!--[if !supportLists]-->3.      <!--[endif]-->Pour the glaze over the top of the cooled cake, letting the glaze flow down the sides. Keeps several days at room temperature.

 For Pumpkin Puree

·         <!--[endif]-->Take ½ kg pumplin, remove the skin and fiber and seeds in the center.
·         <!--[endif]-->Cut into cubes and microwave in high for 15 min.
·         <!--[endif]-->Cool and puree it in a blender.

Kada Fry

Kada is the Malayalam name of Quail.  Is a small sized bird, small as a little chick.  

This is a recipe which I try every time I go to Kerela.  Though it doesn’t have a special taste, everyone is eager to have it once. Try it; it tastes a little bit like chicken fry.

Ingredients

Quail - 4
Red chilli powder - 2 tsp
Turmeric powder -1/2 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Ginger - 1 tsp
Garlic - 1 tsp
Salt
Oil needed to fry

Method

1.         Clean the quail and pat dry .
2.         Then make a paste with all of the powders and with ginger and garlic paste.
3.         Marinate the quail with the paste and keep it for 1 to 2 hours (overnight would be best).
4.         Then deep fry the quail and serve it hot