VADACURRY/ VADAKARI/ VADA CURRY RECIPE- SIDE DISH FOR IDLY/DOSA/POORI/CHAPATI

VADACURRY/ VADAKARI/ VADA CURRY

Vadakari is a popular south Indian curry that goes very well with idly, dhosa poori and chapatti. Though is is very popular in south India, I tasted this only 1 or 2 times only. Also haven’t tried before in home also. Few days before my friend’s mother in law told me about this gravy and shared the recipe also with me. I tried this and it was really awesome. One more side dish recipe added in my list. Yes definitely it will be available in our breakfast or dinner frequently.

In this gravy the dhal vada/pakoda is cooked in onion tomato gravy. Though the gravy seems to have lengthy process, it is simple only. And the final outcome will be so yummy. 

Ok now coming to the recipe.
VIDEO RECIPE:

VADA CURRY/VADAKARI

RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 3 PERSONS

PREPARATION TIME: 15 MIN | COOKING TIME: 30 MIN

METHOD:

Soak the channa dhal in water for minimum 2 hours.

Chop the onions, ginger, garlic finely.

Then grind the channa dhal along with green chillies, ginger, and salt in to coarse paste without adding water.

Divide the ground paste into small balls and deep fry in oil. No need to fry to make it golden brown. Just fry until the vada is cooked fully.  Crumble half of the prepared vadas and keep them aside.

In a heavy bottomed pan add oil and temper the items under for tempering table.

Once the whole masalas fried, add the finely chopped ginger , garlic and onion and sauté well.

Once the onions becomes translucent, add the green chillies, and curry leaves and saute.

Then add ginger garlic paste and sauté and then add the tomato puree and mix well.

Then add the turmeric powder,salt Coriander powder and  chilli powder. Mix well.

Add the required water and close the pan with a lid. Let the gravy to boil for around 5 to 10 minutes.

Once the gravy becomes little thick and the raw smell of the masala goes out, add the crumbled vada and mix well. Let the gravy to boil for 2 minutes. by this time the gravy becomes thick. Then add the remaining vadas and mix well. 

Then add the garam masala and switch off the stove. Add the coriander leaves and mix well.

Serve hot with idly, dosa, chapatti or poori.

NOTES:

• You can add thoor dhal also along with channa dhal.
• While grinding don’t add water. Add 1 to 2 tbls of water if needed only.
• Instead of deep frying you can cook the balls in steam or in paniyaaram pan.
• You can use leftover masala vadas also.
• In the ground paste you can add chopped onions, Curry leaves, and coriander for more flavor and taste.
• At the end you can add ¼ cup of thick coconut milk for added flavor.
• Adding chopped ginger and garlic is optional. I just added it for more flavor.
• let the vadas to soak in the gravy for minimum half an hour. while serving heat the gravy for few minutes.
• if the gravy becomes so thick after cooled down add little hot water and let the gravy to boil for few minutes.
• Adjust the quantity of vada , because if it more then the gravy will become so thick.

Do try this recipe and please don’t forget to give your feedback in comments.

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SWEET POTATO GULAB JAMUN RECIPE

Sweet potato gulab jamun is a yummy sweet different from the normal gulab jamun dish. Sweet potato is used to prepare the gulab jamuns and then the fried jamuns will be soaked in the sugar syrup.

Usually I use store brought instant mix only to prepare. But his sweet potato gulab jamun is a definitely a keeper, that doesn’t needs the mix. So just give it a try and let me know how it turns out for you.

Ok now coming to the recipe.
VIDEO RECIPE:

SWEET POTATO GULAB JAMUN

RECIPE TYPE: SWEET | CUISINE: INDIAN | YIELDS: 12 TO 15 MEDIUM SIZED JAMUNS

PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN

METHOD:

Wash and boil the sweet potato and let it cool down.

Then peel the skin and mash it well using potato masher or with back of the ladle.

Add the all purpose flour, milk powder to the mashed potato and mix well. No need to add water.

Grease the hands with ghee and make small equal sized balls out of the prepared mixture. Heat the oil and drop the balls one by one carefully.

Allow them to cook till they turn into golden brown color. Drain the oil and keep them aside.

Then prepare the sugar syrup. Mix sugar and water and let them boil for around 5 minutes.

Then switch off the heat and then add the cardamom powder and mix well. Let it cool down.

After the sugar syrup gets cooled down completely add the prepared jamuns and let them soak in the syrup for around 1 to 2 hours.

Soft yummy sweet potato gulab jamun is ready.

NOTES:

• If the dough is more sticky add 1 more table spoon of all purpose flour and mix.
• While adding fried balls to the sugar syrup, both jamun and syrup should be cool.
• You can add the rose essence also to the sugar syrup for extra flavor.
• To make it as vegan you can avoid the milk powder.

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.

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DARK CHOCOLATE GANACHE (FROSTING AND GLAZING THE CAKE)

At first I have used American buttercream only for frosting my cakes. Actually I was very much comfortable with that. Later I wanted to try other frosting options. So I next one that came to my mind is chocolate ganache. Then I tried chocolate ganache frosting recipe ,Ohh my god, how delicious it was. Really it was great to frost and also tastes yummy.

Few days before I have made my daughter’s third birthday cake, which is a chocolate sponge cake with whipped cream filling and dark chocolate ganache frosting. After finishing I had some leftover ganache, my friend took that with her and eating as it isJ. That much tasty it was.

Ok now let’s see the recipe.

The chocolate ganache can be used for frosting and also used as glaze. The ratio of the chocolate and cream only varies. Actually truffles are almost same as this ganache, only the ratio of cream and chocolate varies. I’ll write a separate post for truffles.

Chocolate cake with Dark chocolate Ganache glaze

The simple formula for these two types of ganache is

1:1 of cream and chocolate for glaze

1:2 of cream and chocolate for frosting and filling

There is one more type of  ganache whipped chocolate ganache which uses chocolate and whipped cream.

CHOCOLATE GANACHE

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |

|PREPARATION TIME: 5 Min | COOKING TIME: 5 Min

INGREDIENTS:

For frosting:
Dark Chocolate                              2 cup

Heavy Cream                                 1 cup

Butter (optional)                            1 tbls

For glazing:
Dark Chocolate                             1 cup

Heavy Cream                                1 cup

Corn Syrup(optional)                   1 tbls

*tbls: table spoon 
                                                                                                          

METHOD:

Chop the chocolate into very fine pieces, and then only it will be easy to mix with the cream. It is better to shred the chocolate.

Heat the cream in a heavy bottomed pan and till it is warm. Don’t let it boil , it may get curdled. Just heat it for few minutes.

Then remove from heat and add chocolate and let it sit for few minutes, then mix it with a whisk or spoon, till all the chocolate pieces get melts completely.

If you want your glaze to be shinier then add the butter or corn syrup also with chocolate pieces into the hot cream and mix. Use the prepared ganach for glazing.

Or cover the ganache and let it sit for minimum 5 hrs or overnight. It will solidify and easy for you to make frosting or filling.

NOTES:

• Use bittersweet or semi sweetened chocolate. Don’t use unsweetened chocolate.
• Mix the chocolate pieces completely, if you find and pieces left over remove them or heat for few seconds using double boiler method. Don’t heat more.
• The leftover pieces will struck in the nozzles while piping, so mix thoroughly.

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EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL

EASY EGGLESS CHOCOLATE CAKE RECIPE USING OIL

This is a perfect eggless chocolate cake which is super moist, crumble, soft and less Sweet. I have tried this cake many times and it came out very good and perfect always.

The little instant coffee enhances the taste and flavour of the cake. I am sure this is foolproof recipe that anyone can try with the exact measure.

This cake uses oil instead of butter and it is perfect for any type of frosting.

I have used Chocolate ganche for forsting.

Please check the below link for ganache recipe

• Chocolate Ganache

Ok now coming to the recipe.
VIDEO RECIPE:

EGGLESS CHOCOLATE CAKE

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL | SERVES: 6

PREPARATION TIME: 15 MIN | COOKING TIME: 40 MIN

* For Hot coffee, mix 1 tsp instant coffee powder in 1/4 cup hot water.

METHOD:

Preheat the oven for 180 ° C for 10 minutes

Prepare the cake tin by dust with four or lined with the parchment paper.

Sieve the dry ingredients ie., Flour, cocoa powder, baking powder and baking soda for 2 or 3 times.

Mix oil and sugar well. 

Then add milk yogurt and vanilla essence. Beat well till it becomes creamy.

Add the hot coffee and mix well. Add the dry ingredients little by little and mix by using a spatula. Don't over mix because it will make the cake hard.

Pour the cake mixture in to the prepared cake tin and tap the tin 2 or 3 times on the cooking lab to release the air bubbles.

Bake in the preheated oven for around 40 minutes at 180 ° C. Check by inserting a toothpick into the cake and it should comes out clean.

Keep the cake outside for 10 to 15 minute then invert on a wire rack till it cools down.

After cooling you can frost as per your wish. I used dark Chocolate ganache for frosting.

Please check the below link for chocolate ganache frosting recipe.

• DARK CHOCOLATE GANACHE

NOTES:

• This cake will be of less sweet and if you want you can add 2 or 3 tbls extra sugar.
• Hot coffee will give excellent flavor to this cake, but if you don't like means can avoid.
• Don’t open in the first 25 minutes of the baking because it will make sudden decrease in heat and produce dent in the center of the cake.
• After adding the dry ingredients don't over mix, just use a spatula to make them incorporate well.

Please check the below link for chocolate ganache frosting recipe.

• DARK CHOCOLATE GANACHE

Do try this recipe and please don’t forget to give your feedback in comments.

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