Curd vada/ Thayir vadai recipe

                   One of beautiful memories  still I stay in mind is,when I was a kid, me and my family go to Coimbatore for clothing purchases. We don’t forget to have our food in annapoorna restaurant. I used to order one rose milk, 1 parota set and Thayir vadai to share with family. They are very creamy and thick. It melt like ice cream and very tasty. The secret behind this thick creamy curd vada/ Thayir vadai is the coconut mix they add to the curd. Let’s see the recipe.

Ingredients:

Vadai:

Urad dhal - 1 cup

Idli rice - 3 tbsp

Ginger - 2” piece

Green chili - 2

Thayir/ curd preparation:

Curd.                      - 2 cup

Water                       -1 cup

Coconut                   - 1/4 cup

Jeers/cumin seed       - 1 tsp

Green chili.                - 1

Cashew                     -   3 or 4 broken

Oil                             - 3 tbsp

Mustard seed            -1/4 tsp

Urad dhal                 - 1/2 tsp

Curry leaves           - few chopped

Hing/ asafoetida    -  pinch

Decoration:

Chili powder            - a pinch

Boondi                      -  2 t so

Coriander leaves      - few finely chopped

Shredded Carrot      -  1 tbsp

Recipe

1️⃣   Wash and soak rice and urad dhal/ulundhu for 5 hour and grind it with green chili, finely chopped ginger with just 2 cup water. 

2️⃣ Grind coconut,jeera,green chili and broken cashew with 1 cup water and set aside.( cashew gives that thick creamy texture to curd)

3️⃣ In a bowl,add 2 cup thick curd,1 cup water and grounded paste. Adjust water measurement according to the thickness of curd you need. 

4️⃣ In a small kadai, heat oil add mustard,urad dhal,hing, curry leaves ( add red chili if u like that flavor). Sauté and add to curd mix.

5️⃣ Heat oil in a big pan and fry the vadas and keep it aside. ( how to get perfect vada shape is explained in my channel video)

6️⃣ To make the vada soft when we eat and also to absorb the curd which is poured on top, immerse the vada in warm water or diluted butter milk. Squeeze all liquid and keep it aside.

7️⃣ While serving, place the vada on a plate, pour prepared curd on top( we can store this curd in fridge if we like cold Thayir vada), sprinkle some chili powder, coriander leaves ,boondi and shredded carrot .

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Kat vada in Tamil

 Kat vada is a Maharashtra traditional recipe. Potato vada is served on a masala gravy. Traditionally it is served with a slice of bread on side. The gravy is called kat ,which is hot and spicy which goes well with potato vada. For a rainy day, this kat vada is a perfect snack with hot tea and also can be served as breakfast along with bread .

Kat masala:

Oil - 1 tbsp

Big onion - 1 chopped

Copra coconut - 1/4 cup

Ginger - 2 inch piece

Garlic -3

Poppy seed- 1 tsp

Jeera- 1 tsp

Coriander seed- 1 tbsp

Cinnamon -  1 piece

Cardamom-2

Black stone flower- small piece

Star anise- 1

Black pepper -10-15

Cloves - 4-5

Tomato- 1 big 

Kat gravy:

Oil- 4 tbsp

Asafetida-  1/8 th tsp

Turmeric -1/4 tsp

Kashmiri red chili powder-1 tbsp

Grinder gravy

Salt- as required

Water- 4 cup

Potato filling:

Oil- 1 tbsp

Onion-1

Curry leaf- few sprigs

Crushed garlic,ginger,green chili- 1 tbsp

Turmeric - 1/2 tsp

Salt- as per taste

Boiled potato -3

Cilantro - few chopped

Vada batter:

Besan/kadala maavu- 2 cup

Rice flour- 2 tbsp

Asafetida- a pinch

Turmeric- 1/4 tsp

Salt- as per taste

Baking soda- a pinch

Water- 1-2 cup

Recipe:

Step 1.Masala for gravy preparation:

   1. In a kadai,add oil followed by chopped onion,chopped ginger and garlic.Add all the ingredients under masala preparation and sauté in low flame for few minutes and grind it with little water to thick paste.

Step 2:Gravy preparation:

   1. In kadai,add oil(usually for this gravy more oil is used to cook the gravy) and add turmeric,kashmiri chili powder and grinder gravy. 

   2. once the gravy is well cooked and oil separates out,add enough salt and add water to the gravy ,bring to boil.

   3. Cover and cook for 10-15 minutes.

   4. After 15 minutes, once oil floats on top .switch off the flame.(The longer the gravy sits on counter,the taste of the gravy will more good)( so prepare this gravy 1 or 2 hrs before serving).

Step 3: Potato filling for vada

  1. In a kadai,add oil,mustard,jeera,asafedita,chopped curry leafs,crushed ginger,garlic and green chili.once the raw smell of ginger n garlic, add turmeric and salt.Finally add boiled and smashed potato followed by chopped coriander leafs. Sauté for 2-3 minutes and transfer to a bowl to cool down.

Step4 : Vada batter preparation 

   1. In a bowl,add besan,rice flour,salt,asafetida,turmeric for color ,mix well and then slowly add water to the mix. Prepare a semi thick batter which will coat the potato filling for potato vada.(Baking soda is added for plush and crispy vada)

Step 5: Potato vada preparation 

    1. Take small portion of potato filling and flatten it.Dip it in vada batter and place it hot oil. Fry both side till golden brown and crispy.

Step 6: Serving kat vada

    On a plate, pour the kat(gravy) and place two potato vada on top. Garnish with chopped onion,coriander leaves and sev. 

 

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Vegetable Crepe in tamil|வெஜிடபிள் கிரீப்|Savory crepe|வெஜிடபிள் ஸ்டபுட் தோசை

 Vegetable crepe is combination of Indian filling and   France crepe. Generally it prepared either sweet or savory. The filling is differed. Sweet version are filled with banana,sugar or drizzled with honey. Today, I have made savory one filled with vegetables,paneerand cheese mixed with Indian spices. It can be served for breakfast or filling evening snack. The crepe alone can be served as it is. The outer layer of crepe will be soft because of all purpose flour  and inside cheesy with vegetables.

Ingredients:

Crepe batter:

All purpose flour/maida- 1 cup

Milk - 1 cup

Water -  1 cup

Egg - 1 (add 1/2 cup yogurt for egg alternative)

Chili flake - 1 tsp

Cilantro- Chopped

Butter- 1 tbsp melted

Stuffing:

Garlic- 3 chopped

Green chili-1 finely chopped

 onion- 1 

Green capsicum/ green peppers- 1 

Carrot- 1

Potato- 1

Paneer- grated 1 cup

Cheese- 1 cup

Salt - required

Chili powder-1/2 tsp

Jeera/cumin powder -1/2 tsp

Chaat masala- 1/2 tsp

Ketchup - 1 tbsp

Cilantro - few

Recipe:

* slice onion,green pepper,carrot.

*Boil potato and grate to avoid lumps.

* Grate paneer and cheese.

1. Crepe preparation:

1. In bowl ,add all ingredients under crepe preparation and mix well.( The batter should not be thin nor thick.The batter should be right consistency to pour the batter and easy to fold while stuffing)

2. In a skillet, apply oil and pour batter, prepare a thin crepe. ( don’t have to be crispy). Once it is cooked,before it turn crispy,remove and save it in a plate.

2.Crepe filling preparation:

  1.In a kadai, add 1 tbsp oil. Followed by chopped garlic, green chili and red onion.

  2. Once onion sauted well, add carrot,capsicum,potato and paneer. Once sauté for few minutes,add spices and cook for 2-3 minutes till raw smells fades. 

  3. Add ketchup and cilantro. Mix well and transfer to a bowl.

  4. Let it cool down and add shredded cheese.( Adding cheese to hot filling, will melt cheese immediately and become sticky).Mix well.

3.Crepe stuffing.

   1. Mix all purpose flour/maida with water in a bowl to seal the crepe.

    2. Place prepared filling on top of crepe and seal on four side with batter prepared with maida/all purpose flour. (Cheese lovers can add shredded cheese on top of the filling for extra cheese ness)

4.Crispy crepe preparation:

   1. In a skillet,add oil or butter and cook the stuffed crepe till outer layer is crispy and brown. Also, inside the cheese melts.( Butter gives extra cripsiness to the crepe).

Note:

* Crepe alone can be served as it is as savory crepe.

* Stuffing and spices can be altered according to individual preferences.

* Instead of Indian spices, can add Italian seasoning  and chili flakes for filling.

*  Use 1/2 cup yogurt/curd for vegetarian instead of egg.

  

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