Recipes for the funky food lovers out there

[rbalach]

Thot i'd start this thread cos there has been some requests for recipes here.

This one here is for some Indian food / snack. If you plan on making this, the first thing you want to do is print this out and take it to an Indian grocery store to get the ingrediants.

Thanks to mom for the recipes
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PARIPPU VADA
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Chana dal 1/2 cup
Peas dal or Tuar dal 1/2 cup
Whole red chillies 2
Asafoetida (Hing in Hindi) 1/4 tsp
Onion chopped 1 large (purple ones are better)
green chillies 2 chopped
curry leaves chopped a few

Soak the dals and red chillies in water for 1/2 hour. Drain well and grind coarsely in blender- WITHOUT WATER (if you have a coffee grinder or small jar for dry grinding that will be good).

Mix the other ingredients into the ground dal and mix well with 1/2 tsp salt. Heat oil in a deep saucepan/kadai and shape into vadas and fry on medium heat until the vada is brown. Drain on paper towels and enjoy.

URAD VADA
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Urad dal 1 cup
Onions chopped 1 medium
green chillies chopped 3
curry leaves chopped a few

Soak dal in water for 40 minutes, drain and grind well without adding more than a few tablespoons of water.

Add other ingredients along with salt to the dal paste and keep aside for 20 mins. Dip fingers in a little water and take up a little of the mixture. Flatten it out with thumb and make a hole in the center with the thumb and slide into hot oil in kadai. Fry turning frequently until golden brown. Serve with coconut chutney.

COCONUT CHUTNEY
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Grated coconut 1 cup
green chillie 1
ginger peeled and chopped 1/4 inch piece
roasted chana dal 1 tsp

Combine ingredients and blend with a little water. Add salt and squeeze a little lime juice. Mix well and serve. This chutney can be served with the parippu vada too.

[rbalach]

This is another South Indian dish. Ingredients can be found at you local Indian grocery store.

UTHAPPAM
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Rice 3 cups
Urad dal 1 cup with fenugreek (methi) seeds 1/8 tsp
chana dal 1/4 cup
cooked rice 1/2 cup

Wash and soak rice, and dals separately for 3 hours. Grind the urad dal (and methi) in blender until fine and put into a deep bowl. Grind rice in blender until slightly grainy. Put in the chana dal and grind well. Add in the cooked rice too and grind until fine. Put the ground rice mixture into the ground urad dal, add 2 tsp salt and mix well and leave covered at room temp. for batter to rise (6 hours in warm weather or in the oven with the light on in cold weather).

Chop onions, green chillies, curry leaves and mix well (no salt). chopped ginger/tomatoes/coriander leaves can also be added with the onions and chillies.

Heat a griddle until a little water sprinkled on it splutters. Mix the batter well with a ladle and spoon one ladleful of batter on to griddle. Spread it just a little. sprinkle the onion mixture on to the batter. drizzle a teaspoon of cooking oil on the top and sides of batter and cover with a saucepan lid. cook for 5 mins. or until you see holes in the uthappam batter. Remove lid and turn uthappam over to cook other side. Remove when done and serve with coconut chutney. (see previous post for coconut chutney recipe)

Enjoy!!!

PS: Phil, let me know how it goes.

[n00b on demand]

Whats your favorite type of achar? Mine is tender mango pickle

[rbalach]

Originally posted by soobiesvx93
Whats your favorite type of achar? Mine is tender mango pickle

I like just about any of the mango pickles. IMHO they all kick a$$.

[b3lha]

Originally posted by rbalach
Enjoy!!!
PS: Phil, let me know how it goes.

Thanks Rbalach. Will do.

[n00b on demand]

Originally posted by rbalach


I like just about any of the mango pickles. IMHO they all kick a$$.

Yea the mango pickles are good. My dad used to make achar here at home. Was the master of it. He made lemon achar....tomato...lime....anythinggg.

[Alycone]

Looks like I need to take a drive to the indian grocery. Thanks!

[LarryIII]

My background is Scicilian on my mom's side and Austrian Jews on my dad's side. Because of this, I can offer some absolutely scrumptious combinations; such as:

LOX PARMASEAN AND SPAGHETTI & MATZOH BALLS !!





Now where is that Bromo ?

[b3lha]

Originally posted by rbalach

UTHAPPAM
~~~~~~~

Enjoy!!!

PS: Phil, let me know how it goes.

Hi Rbalach,

Belha followed your Mum's recipe, and here's the result. We made them on 3rd November, but have only just downloaded the camera.



They turned out really well and tasted absolutely fantastic, better than I've ever had them in a restaurant.

We're flying to Goa on Saturday for a week of Sun, Sea, Sand and South-Indian food. We've never been to India before, and we're really looking forward to it.

Phil.

[n00b on demand]

goa is the next state up from kerala. India is very nice ...especially this time of year. Be careful in the airport...please remember that. You guys are flying from the UK so its only about 14 or 15 hours of flight time. Are you taking Air India?

[b3lha]

We're taking a package deal, flying on a charter airline. It's a 12 hour journey in total, including a refuelling stop in Bahrain.

Will certainly remember to be careful at the airport. Thanks for the advice.

Phil.