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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Restaurant style paneer 65 l பன்னீர் 65

      Paneer 65 is like chicken 65 for vegetarians. It can be prepared either with sauce or without. Today I prepared paneer 65 using sauce like prepared in restaurants. The gravy or sauce which coats the paneee will be tangy and spicy. The fried paneer as is,will be yummy when fried only for 5 minute,where you will get soft paneer inside and crispy on outside which can be served with just fried curry leaves or tossed just in tadka. To make it more yummy, I tossed it in masala mixed in curd sauce,which is so yummy to have hot hot. 

Ingredients:

Paneer marination:

Paneer - 300 gms/ 0.6 lb 

Maida- 3 tbsp

Corn flour - 3 tbsp

Kashmiri red chili powder - 1 tbsp

Salt - 1 tsp/ as per taste

Ginger garlic paste - 1 tsp

Curry leaves- few chopped (for flavor)

Crushed black pepper- 1 tsp 

Paneer 65:

Oil- 1 tbsp

Ginger chopped - 2 tbsp

Garlic chopped - 2 tbsp

Big onion-1/2 

Green chili- 3 slit

Red chili- whole 5

Curry leaves- few sprigs 

Coriander powder/தனியா தூள் - 3/4 tsp

Jeera powder/சீரக தூள் - 1/2 tsp

Garam masala/ கரம் மசாலா- 1/2 tsp

Kashmiri red Chili powder/ காஸ்மீர் மிளகாய் தூள்- 1 tsp

Red chili sauce- 1 tsp

Ketchup- 1 tsp

Curd/ yogurt/தயிர் - 1/2 cup

Coriander leaves/cilantro- few chopped

Recipe:

* chopped ginger and garlic into fine pieces

* cut paneer in cubes and add in warm water to make it soft.

Step 1: Paneer marination:

        In a bowl add all the ingredients under marination section and mix first and then sprinkle water little by little. The marination should not like that for manchurian(thick outer coating) or like fritter/bajji( very thin runny coating) ,it needn’t to be fully covered,as we are again going to toss in sauce.(no need to marinate for long)

Step 2:  Paneer frying

         Heat a pan with oil(add less oil ,as the red color from Kashmiri chili powder discolor the oil) once it is warm,add marinated paneer one by one.  Fry just for 5 minutes,else the paneer lose its soft texture inside.

Step 3: Paneer 65 preparation

        In a kadai or skillet,add oil followed by chopped garlic ,ginger,onion and curry leaves. Sauté it till the onion and all cooked well.

        Add the masala powder mentioned under paneer 65 preparation,(note: flame should be low always when adding dry masala powder,else it get burnt easily and it will be infused in the dish),once the masala is mixed,add the sauces and sauté few more minutes.

       Switch off the flame and add curd.( Adding curd/yogurt in hot pan will led to curdle ,so switch of the flame and add.Mix with masala powder and sauce ). Then switch on the flame, cook in low flame for 2 minutes and turn high, add fried paneer and toss in high flame for just 2 minutes to retain the soft paneer and the sauce are all dried and coated on paneer. Finally add chopped cilantro /coriander leaves and serve it with fried rice or serve as starter with hot soup.

Note:

* Can also be served just fried paneer and fried curry leaves or Fried paneer and normal tadka or this way.

*Vegans,can avoid yogurt.

*Can also be fried in airfryer by marinating with oil with other ingredients and fry in airfryer in fries mode.

* Always keep in mind,the longer the paneer in flame,harder they become so fry just for 5 minutes and toss fried paneer in high flame just 2 minutes.

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Dragon chicken (restaurant style dragon chicken)

      Dragon chicken is a Indo-Chinese dish. I think they got the name because of the real dragon chicken whose foot are red and this dish is also rich red color.(today I didn’t add any artificial food color for that red color).They go well as side dish for egg fried rice or chicken noodles. When the chicken is fried and cooked in right temperature ,the chicken dish will be crispy and the chicken inside will be juicy. The chicken can be marinated earlier and fried and sautéed when guest over or party.

Ingredients:

Marination:

Chicken - 1/2 kg( 1.10 lb)

Egg- 1

Black pepper- 1/2 tsp

Salt- as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Maida/all purpose flour- 3 tbsp

Corn flour-3 tbsp

Dragon chicken preparation:

Oil- 2 tsp

Ginger- 2 tbsp(2” peice)

Garlic-2 tbsp(3 big cloves)

Red chili- 5

Cashew-10

Capsicum/bell peppers-1 cup sliced(different colors)

Onion-1/2 sliced

White pepper- 1 tsp

Salt-as per taste

Vinegar- 1 tsp

Dark soya sauce- 1 tsp

Chili sauce- 1 tbsp

Water- 1 tbsp & 1/2 cup

Corn flour slurry- 2 tbsp water & 1 tsp corn flour/corn starch

Green onion

Recipe :

1. In a bowl,add thin striped chicken ( breast peice preferred), along to that add 1 egg ,followed by pepper and salt. Followed by vinegar and soya sauce. Mix all the wet ingredients with chicken and then add maida/all purpose flour and corn flour. No need to add any water. Just egg moisture is enough to coat the chicken. Cover and marinate the chicken for 30 minutes( vinegar helps the chicken to be tender ).

2. After 30 minutes, using a fork ,drop the marinated chicken one by one into medium hot oil( very hot oil make chicken turn hard and rubbery inside).cook for 5-6 minutes in medium flame till the outer layer is crispy and inside should be juicy.

3. For dragon chicken preparation, in a skillet add oil and add chopped garlic,ginger, red chili and cashew . Sauté for few minutes and add capsicum/bell pepper and sliced onion. Cook till the capsicum is half cooked.(half cooked capsicum/bell peppers give nice crunch to the dish).

4. Once the capsicum/bell pepper cooked, add white pepper(add black pepper if not available), salt,vinegar,soya sauce and chili sauce. Sprinkle some 1 tbsp water and mix the sauce with vegetables.Finally add fried chicken,1/2 cup water and sauté for just 2 minute in high flame to coat the sauce on chicken and chicken shouldn’t  lose its crunchiness. Garnish with green onion and serve with chicken fried rice,egg fried rice and chicken noodles.

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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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Salem norukkal

Norukkal Mix, another snack which is served by pounding murukku mixed with chutney, groundnut, coconut-oil and chopped tomatoes. Like bhelpuri, all ingredients are added to a deep bowl , mixed well and served. The crispness of murukku and thattai will be softened by adding the sauce and veggies which helps anyone to eat it without any difficulties.

Norukkal:

Thattai- 6

Mururkku-5

Big onion - 2 tbsp

Tomato- 2 tbsp

Coriander and mint leaves - 3 tbsp

Roasted peanut - 2 tbsp

Garlic soaked coconut oil - 1 tbsp

Veggies mix- shredded carrot,beetroot,sliced onion and mint leaves.

Salt- required

Green chutney:

Mint - 1 bunch

Coriander: 1 bunch

Green chili: 2

Coconut : 2 tbsp

Ginger :3 small piece

Jaggery/vellam: 1/2 tbsp

Lemon juice : 1 or 2 tbsp

Gram dhal/pottukadalai: 2  tbsp

Salt : required

Red chutney:

Oil : 1 tbsp

Garlic :3 cloves

Big onion:1 big

Tomato:2 

Chana dhal :1 tsp

Urad dhal:1 tsp

Red chili and kashmiri chili: 6

Gram dhal/pottukadalai : 1 tbsp

Tamarind : small piece

Salt : as required

Recipe:

*Shred carrot and beetroot. Slice the big onion and chop mint and coriander leaves from first section in ingredients.

* Pound the murukku and thattai to very small pieces.

Step 1: veggie preparation

In a bowl,mix shredded carrot,beetroot,sliced onion,chopped mint and coriander .( mix this veggies before serving else the moist in onion will make the veggies more soggy)

Step 2: Green chutney

1. Transfer all the ingredients under green chutney into a mixer and grind it with very less water. It should in a consistency where it is easy to spread on thattai.( If it is watery, the chutney runs when eating). Transfer it to a bowl.

Step 3: Red chutney

1. In a kadai, add little oil and add Chana dhal and urad dhal. Once it turn brown,add red chili.

2. When chili fried,add chopped big onion and tomato. Cook till they cooked well and the tomato is mushy . Cook till the water from tomato and onion is reduced and very little water left behind.

3.when it is cool down,grind it without water. Transfer it to a bowl.

Step 4: Norukkal preparation 

1.In a deep bowl,add pounded murukku and thattai mix.To that add chopped onion,chopped tomato,chopped mint and coriander leaves,roasted peanut,garlic soaked coconut oil,veggie mix,spicy chutney and mint chutney. Mix all well together.

2. Add more chutney according to your taste. Serve on a plate,topped with chopped onion and crushed murukku mix.

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