VADAIKARI

Hi everybody, the recipe I am going to post right now is requested by a regular reader of my blog. If you have any requested please e-mail me or post a comment or sign my guest book. Your request will be answered.

Vadakari
Vadakari is basically made from masal vadai. Which are easily you can get in India from restaurants. But in US you have to make the vadai from scratch and then you have to make the vadakari. Once you make the vadai the other part of the recipe is very easy to make. I do have the masal vadai recipe in my blog.

Ingredients:
Masal vadai - 5
Onion - 1
Tomato - 1
Green chillies - 2
Ginger - ½ inch (Shredded)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Garam masala powder - ½ tsp
Cumin - 1 tsp
Oil - 2 tbsp

Method:
1. As soon as you fry the vadai, put the vadai in water. Let each vadai soak for 5 minutes.
2. Squeeze the excess water from vadai and keep it separate.
3. Now heat a pan add oil, mustard seeds, urad dal, cumin, and garam masala powder.
4. Once mustard seeds started to splatter add the onions sauté for 2 mins.
5. Add the tomatoes, green chillies and ginger and sauté for about 10 minutes.
6. Split the vadai in half and add to the mixture. Add ¾ cup of water and cover with a lid for 10 minutes.
7. Serve with dosai, Idli, Chappathi

TIP OF THE WEEK

How to Store a Pomegranate
Unopened pomegranates can last up to one month on the counter or two months in the refrigerator. Fresh arils can last two weeks in the refrigerator in a sealed plastic container and frozen arils can last for many months in the freezer.

To freeze pomegranate arils, spread them in a single layer on a baking sheet lined with wax paper. Place in a freezer for two hours or until frozen, and transfer frozen arils to a resealable plastic bag or container. Frozen arils can be enjoyed well after the season has ended.

INDIAN FRUIT AND CUSTARD

Indian fruit and custard

Ingredients:

Blanched almonds - 1 tbsp

Milk - 4 Cups

Evaporated milk - 1 ¾ Cups

Rose water - 1 tbsp

Ground cardamom - 1 tsp

Yellow food color - a few drops (Optional)

Fresh fruit - (Such as mango, papaya, peach, mixed berries., etc)

Pistachio nuts - 1 tbsp (Chopped) to decorate (Optional)

Method:

1. Dry- fry the almonds in a heavy- bottom pan over low heat, stirring constantly, for 1-2 minutes, or until golden.

2. Remove the pan from the heat and reserve.

3. Bring the milk to a boil in a separate pan, then reduce the heat and simmer for 30 minutes, or until reduced by about half.

4. Strain into a clean pan, then place over very low heat and stir in the evaporated milk, rose water, and cardamom.

5. Add a few drops of food coloring to tint the custard an attractive golden yellow, if you like.

6. Simmer gently, stirring frequently to prevent the custard catching on the base of the pan, for 15 minutes, or until thickened and smooth.

7. Pour the custard into a bowl and stir in the reserved almonds.

8. Cover the plastic wrap and let cool, then chill in the refrigerator for at least 1 hour and up to 8 hours.

9. Divide the custard between individual serving plates, arrange the fruit beside it and sprinkle with the pistachios(If using).

TIP OF THE WEEK

Cooking tip:

This week tip is also about the spinach soup. You can prepare this soup the day before and when cool, cover and store in the refrigerator until required. make sure that it is piping hot before serving.

SPINACH SOUP

Spinach soup

Ingredients:

Coriander seeds - 2 tsp

Cumin seeds - 2tsp

Vegetable oil (or) Ghee(Clarified butter) - 1 tbsp

Onions - 2 (Chopped)

Ginger paste - 1 tbsp

Garlic paste - 2 tsp

Curry leaves - 1 sprig (Coarsely torn)

Red chillies - 5

Mustard seeds - 2 tsp

Fenugreek seeds - ½ tsp

Turmeric - 1 tsp

Masoor dal - 1 cup

Potatoes - 2 (Diced)

Vegetable stock - 5 Cups (Instead you can use water)

Fresh spinach - 2 lb (Save little for garnish)

Lemon juice - 2 tbsp

Coconut milk - 1 ¼ Cups

Salt and pepper - to taste

Method:

1. Heat a heavy –bottom skillet and dry fry the coriander and cumin seeds, stirring constantly, until they give off their aroma.

2. Tip into a mortar and grind with a pestle. (Alternatively grind in a spice mill or blender)

3. Heat the ghee in a large pan.

4. Add the onions, ginger and garlic paste, curry leaves, chillies, mustard seeds and fenugreek seeds and cook over low heat, stirring frequently, for 8 minutes, or until the onions are softened and golden.

5. Stir in the ground, dry –fried spices and turmeric and cook for an additional 1 minute.

6. Add the masoor dal, potatoes, and stock and bring to a boil, then reduce the heat for simmer for 15 minutes, or until the potatoes are tender.

7. Stir in the spinach and cook for 2-3 minutes, or until wilted.

8. Remove the pan from the heat and let cool slightly.

9. Ladle the soup into a food processor or blender and process until smooth.

10. Return the pan and stir in the lemon juice and coconut milk and season to taste with salt and pepper.

11. Reheat gently, stirring occasionally, but do not boil.

12. Ladle into warm soup bowls and garnish with fresh spinach leaves, then serve immediately.