Non Fried Moong Dal Dahi Vadas

Inspired from Tarla Dalal

Makes 8-10 Vadas

Ingredients:

For the Vadas;

Split Green Moong Dal or Whole Urad dal - 1 cup 

Green chilies - 2, roughly chopped

Asafoetida (hing) - a pinch

Salt to taste

Eno Fruit Salt - 1/2 tsp

Oil for Greasing and Cooking - 1 1/4 tsp

For the Curds;

Low-fat curds - 2 cups, made from 99.7% fat-free

Salt to taste

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Curry Leaves - a few

Other Ingredients:

Cumin Powder - 1 tsp

Chili Powder - 1 tsp

Cilantro - 2 tbspns, finely chopped

Boondi - 2-3 tbspns

Method: 

For the Vada;

Clean, wash and soak the moong dal for 3 to 4 hours. Drain, add the green chilies and blend in a mixer to a smooth paste, using a little water. Transfer the paste into a bowl, add the asafoetida and salt and mix well. Sprinkle the fruit salt and add 1 tbspn of water over it. When the bubbles form, mix gently. Grease a non-stick tava (griddle) using ¼ tsp of oil. Pour ladleful of the batter on it to make 3 to 4 vadas at a time. Cover with a lid and cook on a slow flame for 2 to 3 minutes. Turn upside down, cover again and cook on a slow flame using ¼ tsp of oil for 2 to 3 minutes(not more than that). Repeat with the remaining mixture to make more vadas. 

Soak the vadas in hot water for 2 minutes and squeeze out the water and keep aside.

For the curds;

Combine the curds and salt in a bowl and mix well using a whisk. Heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the cumin seeds and curry leaves. Pour this tempering to the whisked curds and mix well.

How to proceed;

Place two vadas on a serving plate and spread the tempered curds over the vadas. Sprinkle ¼ tsp of cumin powder, ½ tsp of chili powder, boondi and cilantro.

Repeat with the remaining ingredients.

"Perfectly Chocolate" Chocolate Cup Cake

Inspired from here

Serves 30 Cupcakes

Ingredients:

Sugar - 2 cups

All Purpose Flour - 1 3/4 cups

Unsweetened Cocoa Powder - 3/4 cup

Baking Powder - 1 1/2 tsps

Baking Soda - 1 1/2 tsps

Salt - 1 tsp

Eggs - 2

Milk - 1 cup

Vegetable/Canola Oil - 1/2 cup

Vanilla Extract - 2 tsps

Boiling Water - 1 cup

Method:

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Frost with PERFECTLY CHOCOLATE FROSTING(recipe follows). 

Note: 

ONE-PAN CAKE: Grease and flour 13x9x2 - inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.  Frost.

ROUND CAKE: Grease and flour two 9-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Yields 2 cups frosting

Ingredients:

Butter or Margarine - 1/2 cup(1 stick)

Unsweetened Cocoa Powder - 2/3 cup

Powdered Sugar - 3 cups

Milk - 1/3 cup

Vanilla Extract - 1 tsp

Method:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. 

Sweet Potato Paratha

Inspired from here

Ingredients:

Sweet potato - 1 medium sized

Wheat flour / Atta flour - 3 cups

Salt - 1/4 tsp

Red Chili Powder - 1 tsp(increase according to the spicyess level)

Cumin Powder - 3/4 tsp

Oil - 2 tbspns + more for cooking

Ginger Paste - 1/2 tsp or less(optional)

Water - as needed

Method:

Boil and mash the sweet potato until smooth without lumps. Mix the flour, salt, red chili powder and cumin powder well. Add the oil and ginger paste and mix until the oil is well incorporated. Add the pureed sweet potatoes and knead to a soft pliable dough sprinkling water as needed. Set aside for 30 mins. Take golf ball sized dough and flatten it with a rolling pin. Make circular parathas dusting with flour. Heat a tawa and place the rolled out parathas on it. When the top of the parathas change color, flip over and spray some oil over it. After about 20 secs flip over and press and rotate the parathas with a kitchen towel. The parathas would puff up. Serve hot with a dollop of butter or with curd and pickle.

Pasta Balls

Inspired from Tarla Dalal

Makes 25 Small Balls

Ingredients:

Butter - 4 tbspns 

All Purpose Flour (Maida) - 5 tbspns

Milk - 1 1/2 cups

Cooked(Leftover) Pasta - 1 1/2 cups 

Green chilies - 1 or 2, finely chopped

Coriander - 1 tbspn, finely chopped

Cheese - 1/2 cup, any variety

Salt to taste

Mixed together for the batter;

All Purpose Flour - 1/4 cup 

Water - 1/2 cup

Salt to taste

Other ingredients;

Dried Bread Crumbs - 1/2 cup, for coating

Oil for deep frying

Tomato Ketchup for serving

Method:

Melt the butter in a pan, add the flour and cook for 1 minute. Add the milk and cook while stirring continuously, until the mixture resembles a thick sauce. Allow the sauce to cool to room temperature.

Add the pasta, green chilies, coriander, cheese and salt. Mix well. Divide the mixture into 25 equal portions and shape each into small rounds. Dip the pasta balls in the prepared batter and roll lightly in bread crumbs.

Deep fry the balls in hot oil until golden brown in color. Remove and drain on an absorbent paper. Serve hot with tomato ketchup.

Indian Masala Marke

Serves 1

Inspired from here

Ingredients:

Sprite - 1 can

Lime Juice - 2 tbspns

Green Chili - 1

Chat Masala - 1 tsp

Lime Wedges - 1

Ice Cubes - 10

Method:

Fill the highball glass with ice cubes. Add the lime juice and top it up with Sprite. Stir it well. Dip the lime half covered with the chat masala. Place the lime in the center. Slit the green chili lengthwise (without cutting into two) and place it in the rim of the glass.

Note: For the alcoholic version add 1/2 cup vodka and stir well.

Sending this Recipe to Archana's Summer Fiesta Food Event