iNDIAN fOOD rECIPES iMAGES mENU cALORIE cHART tHALI pHOTOGRAPHY pICTURES phOTOS dISHES iTEMS pHOTOS : Catering Indian Food Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Catering Indian Food Biography

Source(google.com.pk)

Kalmai Vadas are crispy and delicious appetizer. Fried patties made with lentil and potatoes, can be a delightful treat for any party or a tea time snack.

Recipe will serve 6.

Ingredients:

1/2 cup chana dal

1/4 cup split moong Dal

1-1/2 medium size boiled and mash potatoes (this should be about 3/4 cup of mashed potatoes)

2 green chili chopped adjust to taste (hari mirch)

1 tablespoon chopped ginger (adrak)

3/4 teaspoon salt, adjust to taste

1/2 teaspoon crushed black pepper

2 teaspoon crushed coriander (dhania)

1/8 teaspoon asafetida (hing)

About 2 tablespoon chopped cilantro (hara dhania)

Oil to fry

Method

Wash and soak chana and moong dal in four cups of water at least for four hours or more, after soaking dal will be about two times in the volume.

Blend dal coarsely, add water if needed to blend but not more than 2-3 tablespoons. I use Food processor; it does a good job for blending dal coarsely without much water.

Next mix all the ingredients together; this will make soft and crumbly dough.

Divide the dough into 7-8 equal parts and make them into patties.

Heat the oil in frying pan over medium high heat; frying pan should have about 1” of oil.

Note: Kalmi Vadas are double fried.

Fry the patties until they are golden brown it should take about 5-6 minutes.

Take them out over paper towel and let them cool of to the room temperature, now cut patties into four pieces.

Fry them again over medium high heat till they are golden brown. Take them out over paper towel.

Kalmi vadas are ready.

To enhance the taste serve vadas with hari cilantro chutney.

Note

Kalmi Vadas can be prepared ahead of time. Double fry Vadas just before serving, sliced Vadas (before double frying) can be refrigerated for 2-3 days or freezzed for about one month.

Besan Roti is very flavorful and healthy flat bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with yogurt.

This recipe will make 6.

Ingredients:

2 cups besan gram flour (available in Indian grocery stores)

2 tablespoons oil

2 tablespoons yogurt (dahi)

1/2 teaspoon salt

1/2 teaspoon chili flakes

1-1/2 tablespoon dry fenugreek leaves (kasoori mathi)

Pinch of asafetida (hing)

Approx. ¼ cup of water use as needed

¼ cup rice flour for rolling the roti

Approx. 2 tablespoons butter or ghee (clarified butter)

Method

Combine all the dry ingredients in a bowl mix it well. Add oil and yogurt to the mixture and mix. This will become very crumbly. Oil the palm to make the dough as it will be very sticky. Add water as needed to make the firm dough.

Keep the dough aside and cover with damp cloth. Let the dough rest for at least ten minutes or more.

Divide the dough in 6 equal parts. Make them in smooth balls.

Take one ball press it in rice flour from both sides and roll into about 6-inch circle. If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with rice flour.

Heat the skillet over medium high heat. Note: Heavy skillet works best.

Place the rolled roti on skillet. In few seconds roti will start changing color, turn roti over, both sides of roti will have few light brown spots.

Next place the roti on open burner using tong. The top part of roti should be down. Note: if you have gas stove you can put roti directly over high flames but if you have electric stove use cake cooling rack or similar over the burner so roti does not touch burner coil directly.

Grill the roti from both sides using tong until roti has golden brown spots both sides. Bottom part of roti should be up for serving brush the roti with ghee or butter.

Keep Besan Roti’s in a covered container or wrap them in aluminum foil. (Besan Roti becomes dry when they come to room temperature)

Serving Suggestions

Besan Ki Roti can be served with Mixed Dal, Potato Curry with Yogurt Gravey, and Rhubarb Chutney