Tag Archives: vanga samaikalam

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

Vada curry is prepared using Masala vada, you can make fresh masala vadai or paruppu vadai, later make them into pieces and use them or you can use leftover vada from evening for dinner or even for the next day’s breakfast. I have already shared the recipe and making of masala vadai or paruppu vadai.

Vada Curry Recipe / How to make Vada curry / Vada Curry recipe using leftover Masala Vada

This vada curry goes out well with Idly and set dosai. Give a try for your breakfast, I am sure would like it to the core. Nothing beats vada curry and Idly combo.

Taking it to Fiesta Friday #205 by Angie@thenovicegarderner and our co-hosts Mollie and Petra.

CLICK HERE for more Breakfast recipes and CLICK HERE for more Vegetarian recipes.

Recently I have developed few recipes from leftover food for Aval Vikatan Magazine and this is one among them. Let me share the recipe…

Ingredients:

  • Masala vadai / Paruppu Vadai – 9 nos
  • Onions – 2 nos (medium size)
  • Tomato – 1 nos (medium size)
  • Cloves – 3 nos
  • Bay leaf – 1 no
  • Star Anise – 1 no
  • Curry leaves – a sprig
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Thick coconut milk – ¼ cup
  • Oil – 2 tsp
  • Salt – 1 tsp or as required

Preparation:

  • Break vada into medium pieces, make sure not to break them to small pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes, Keep it aside.
  • Heat oil in a Kadai or a heavy bottomed vessel, add cloves, bay leaf, star anise and curry leaves, wait until they crackle.
  • Add the finely chopped onions followed by ginger-garlic paste, cook until the onions turn golden brown and the raw smell of the ginger-garlic paste goes off.
  • Add tomatoes, cook until they become juicy.
  • Add turmeric powder, chilli powder, coriander powder and salt, cook until the raw smell of the spice powders goes off.
  • Pour ¼ cup of water, add the masala vadai / paruppu vadai pieces and cook for few mins or until the curry thickens. Don’t stir else the vada would break into pieces.
  • Pour the thick coconut milk, let it boil and wait until the oil starts floating on the top of the curry.
  • Sprinkle finely chopped coriander leaves.

Serve hot. Goes out well with Idly.

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet Recipe / Soya Chunks Tikki Recipe / How to make cutlet with Meal Maker

Soya Chunks Cutlet / Tikki is an easy, simple and healthy food that can be prepared in minutes. Beauty in this dish is I have prepared soya chunks tikki with olive oil, as I came across Leonardo Olive oil – COOK ALL, which is curated in a way that it can be used in All Indian cooking.

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

I have infused boiled potatoes, grated carrots to the soya chunks cutlet for more flavor, taste and healthiness. We use to refer soya chunks as meal maker, and this meal maker cutlet is perfect when served during tea-time or and after school snack or for brunch. Let me share the recipe…

Taking it to Fiesta Friday #197 hosted by Angie@thenovicegarderner

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Soya Chunks Tikki recipe / Meal Maker cutlet recipe

Ingredients:

  • Soya chunks – 100 gm
  • Potatoes – 75 gm
  • Grated carrot – 50 gm
  • Chilli powder – ½ tsp or Black Pepper powder – ½ tsp
  • Garam masala – ½ tsp 
  • Cumin powder – ½ tsp
  • Lemon juice – 1 tsp
  • Coriander stalks – 3 nos
  • Salt – ½ tsp
  • Egg – 1 no
  • Bread crumbs – 1 cup
  • Olive oil – 2 tbsp

Preparation:

  • Boil 2 cups of water, remove it from fire and add soya chunks / meal maker and let it rest for 10 mins or until it doubles in size and becomes soft.
  • Clean and finely chop the coriander stalks, keep it aside.
  • Boil the potatoes, peel the skin and mash them well.
  • Break egg, beat the egg well by adding little salt.
  • Drain the water, squeeze out the excess water from the soya chunks, and grind it.
  • Transfer the ground mixture to a bowl, add grated carrot, mashed potatoes, chilli powder, garam masala, coriander stalks and knead it well to a dough.
  • Take a small portion of the mixture, roll it to a ball, dip it in the egg mixture, then roll it over the bread crumbs and gently flatten it in between your palms.
  • Heat olive oil or any cooking oil in a tawa, gently add the flatten soya chunks mixture, cook on both sides, for few mins or until it’s perfectly cooked.
  • Transfer it to plate.

Serve hot with tomato sauce or mayonnaise.

 Note: I have used egg for coating and if you need a vegetarian option you could go for corn flour stratch (mix a tbsp. of corn flour with 2 tbsp of water) and substitute it instead of egg

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.

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Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Plain Pulao is very simple, delicious and flavorful but needs only the basic ingredients that we generally have at home and they are nothing other than the flavored spices. Plain pulao goes out well with any gravy or curry. I have accompanied it with Chicken curry, for veg option Dal suits it very well. I have shared few more Pulao like – Chicken Pulao, Soya chunks Pulao, Afghani Lamb Pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao. Let me share the recipe…

Making of Plain Pulao / Pulao Video recipe –

Ingredients:

  • Basmathi / Long-grain rice – 2 cups
  • Onion – 1 nos (medium size)
  • Green chilies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Salt – 1 tsp or as per your taste
  • Ghee / Clarified butter – 1 ½ tsp
  • Oil (any cooking oil) – 2 ½ tsp

Preparation:

  • Peel and thinly slice the onions to pieces.
  • Slit the green chilies into two equal halves.
  • Heat both ghee/clarified butter and oil in a pressure cooker or a heavy bottomed vessel, add the flavored spices (bay leaf, star anise, cinnamon, cloves, cardamom) and wait until the spices crackle.
  • Add onions and green chillies, cook for a min and add ginger-garlic paste, cook until the onion turns glassy and the raw smell goes off.
  • Meanwhile clean the rice in running water, drain the water and keep it aside.
  • Add the cleaned rice, followed by salt and cook for a min.
  • Pour water (for one cup of rice pour 1 ½ cups of water, make sure to use the same cup for measurement).
  • Wait until the water boils, for pressure cooker – cover the lid and pressure cook for 2 whistles, for heavy bottom vessel – cover the lid and cook until the rice is perfectly done.
  • Remove the lid, and gently stir the rice and transfer it to a bowl.

Serve hot with any Vegetarian Curries or Gravies or Non-Vegetarian Gravies or Curries.