Vadas are crispy Indian treats that you can enjoy for breakfast or as a snack. These fried pastries look a lot like mini-doughnuts, since they are round and have holes in the centre. However, they are a good deal healthier than doughnuts, because instead of being made with regular dough, they are made with ground up legumes.
Different Vada recipes will call for different legumes; normally, mung daal, urad daal, or channa daal will be used. “Daal” basically means legumes that have had their hulls, or outer shells, removed.
Legumes in general are very low in fat and healthy. Many Indian vegetarians cook with legumes a lot because they are so high in protein. Since they are also rich in vitamins, minerals and antioxidants, they really pack a nutritional punch.
There are a wide variety of different Vada recipes, but today I am going to tell you how to make Spinach Vada. If you are a vegetarian, spinach is a great way to get your iron.
However, this is not to say that Vada are extremely healthy snacks. They are, after all, deep fried treats. That is why I do not prepare them very often. But I find that once in a while, a little indulgence goes a long way!
They remind me a bit of falafel, which is made out of chickpeas. Usually they are also fried, but you can try this oven-baked falafel recipe for a healthier version.
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Green Chutney is perhaps the simplest chutney to make, and it is also the most versatile. The combination of coriander, lemon juice and mint make this chutney extremely zesty. It goes very well with all kinds of samosas or even Viatnemese spring rolls. Samosas and Bondas are finger foods, which is why this Green Chutney makes the perfect dip. Since it is so flavourful, you could also pour it over something a bit more subtle such as cottage cheese, as you see in the photo.
Not everyone makes Green Chutney with mint. However, I find mint to be very refreshing, and it balances the spicier ingredients perfectly.
I have a friend who once tried this with dried mint herbs she bought at the supermarket, but she told me it just was not the same. When mint dries, it loses its zesty flavour, and that really takes away a lot from the recipe.
Ingredients:
Preparation Method:
Makes: Enough for 20 servings
Takes: 30 minutes
Continue readingChutneys are a clever and delectable way to consume your daily intake of fruits and veggies. You can use them in all sorts of dishes to jazz them up or create an interesting twist on the flavours, or simply enjoy on top of a hunk of bread with a side of cheese.
I suggest you try my recipe for tomato chutney, as it is a very versatile chutney that goes well with rice and with tandoori chicken kebabs. This is a great recipe for the summer when tomatoes are in season.
Ingredients:
Preparation Method:
Takes: 2 hours
Makes: Enough for 10 servings
I just love bringing samosas to my friends’ parties. Everyone’s faces light up when they see me walk in the door with this tasty finger food. Like my Vegetable Samosas, Chickpea Samosas are completely vegetarian, so everyone can enjoy them.
They also make the perfect accompaniment for any dish, such as this Mussel Rassam Curry.
Ingredients:
Preparation Method:
To make the pastry:
To make the samosa filling:
Note: Hot oil can be dangerous and should never be left unattended.
Takes: 10 hours
Makes: 8 large chickpea samosas
Bhaturas are Indian fried puffy breads. They actually puff up as you deep fry them, which is why they are a lot of fun to make. This is a lovely recipe I learned from my grandmother. (If you want more ideas, try this cheese and onion bread recipe.)
Since they are neither sweet nor salty, Bhaturas are very versatile. You can drizzle your favourite chutney on them. Check out my chutney recipes on my homepage.
Many Indians serve these tasty breads with Channa Masala.
Ingredients:
Preparation Method:
Makes: 5 Bhaturas
Takes: 30 minutes (plus 5 hours for the dough to sit)
Sev are crispy, deep-fried Indian snacks. I remember coming home from school as a little girl, looking for an afternoon snack, and munching on sev; it is what I would call comfort food. I do have to give a quick warning, though— it is not exactly low on calories! As it is deep fried, be sure to munch on just enough to enjoy, but do not overdo it.
To prepare this recipe, you will need a sev maker, also known as a sev press. This cooking device can be bought at any Indian food store. Sev makers are a bit like pasta makers. However, they are much smaller and can be lifted up and held over a pot or a pan. (For a chocolaty snack, try this chocolate tiffin. It’s not Indian food, but it’s yummy!)
Ingredients:
Preparation Method:
Makes: 360g of sev
Takes: 45 minutes
Continue readingAloo Bonda is a snack made of mashed potatoes dipped in batter and deep-fried. It is fantastic finger food, so I often serve it at parties as an appetizer.
These snacks can be served hot, straight from the deep fryer. Or you can also enjoy them after they have cooled down. Many people eat them with ketchup, but I prefer them with my Green Chutney recipe.
Ingredients:
Preparation Method:
Makes: 8 Aloo Bondas
Takes: 2 hours
Note: For another potato recipe, try these Minty Jersey Royals with Chives and Lemon Butter.
Continue readingPear and Mango Chutney is a very sweet, mild chutney that goes well with my Bhaturas or vegetable samosas. Spread it on the Bhaturas, which are puffy fried breads, for a delicious afternoon snack, or a sugary breakfast.
You could also try this sweet chutney spread over a meat or fish dish. Try it over these chicken and pear burgers, since they already have a hint of pear flavour inside the burger. My chutney would be the perfect complement.
Like most chutneys, you can store this one in Tupperware or a glass container, and it will be fine for at least a month.
Ingredients:
Preparation Method:
Makes: 2kg of Pear and Mango Chutney
Takes: 2 hours
Vegetable Samosas make a delicious snack at a party. They also work well as an accompaniment to a curry dish such as this Mussel Rassam recipe or as a starter. Eat them hot just after you’ve cooked them, or keep them in the fridge for up to 3 days and eat them cold. I like them with a big dollop of mango chutney, but if you don’t want the fuss of spoons and forks, just enjoy them as a finger food.
Ingredients
To make the pastry
• 380g plain white flour
• 155g white self-raising flour
• 130g butter
To make the samosa filling
• 4 tablespoons vegetable oil
• 1 pinch of panch phoron (Bengali five-spice)
• 2 onions, chopped finely
• 3 large potatoes, cut into small cubes
• 100g peas
• 1 green chilli, chopped finely (add another if you like your samosas hot!)
• 1 teaspoon ground turmeric
• Salt
• Vegetable oil in which to deep fry
Preparation Method
To make the pastry:
1. Put the 2 types of flour along with the butter into a mixing bowl and work the contents together. Drop in a dash of warm water and knead the mixture into a dough that should be elastic in consistency.
2. Make 12 dough balls and with a rolling pin, roll each ball into a circle. Then cut each circle in half.
To make the samosa filling:
3. Heat the vegetable oil in a frying pan; add the panch phoron and the onions; and fry until the onions turn a lovely golden brown. Add the chillies, turmeric, potatoes and peas; then season with salt. Cook the vegetables on a low heat until they are soft, stirring the contents of the pan frequently.
4. Make little islands with the filling on the half-circles of dough, using a teaspoon. 1 teaspoon on each piece of dough should be enough. Fold the dough into triangle shapes.
5. Take a heavy-based pan, fill it halfway with vegetable oil, and heat on high. You’ll know when the oil is ready to use if you drop a tiny piece of onion or other small piece of leftover veg into the oil and it sizzles immediately. Lower a few of the dough parcels into the hot oil and deep fry for 4-5 minutes or until crisp-looking and golden brown in colour.
6. Using a slotted spoon to drain the oil, carefully scoop the samosas out onto a plate covered with a piece of kitchen roll which will remove some of the excess oil. Repeat the process with the remaining parcels, cooking a few at a time. When all of the samosas are cooked and drained, they are ready to serve.
Note: Hot oil can be dangerous and should never be left unattended.
Takes: 65 minutes
Makes: 24 Vegetable Samosas
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