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Masal Vadai (Masala Vada) Masal Vadai is a crispy fried South Indian | Tamil Nadu snack make with Chana Dal. It is perfect to serve in the evening as a tea time snack. Ingredients Chana Dal - 1 Cup Whole Urad Dal - 1 Tbsp Raw Rice - 1 Tbsp Garlic - 6 cloves Ginger - 1 inch piece   Chopped Green Chilli - 2 Fennel Seed - 1 tsp Onion - 1 Small   Finely Chopped Curry Leaves - 1 Spring   Finely Chopped Salt - 1/2 tsp   Adjust as needed Oil - For Frying Instructions 1.First wash and soak the Chana Dal, urad dal and raw rice in sufficient water for about 5 hrs.  2.Add Garlic, Ginger, Green Chilli, Fennel Seed to a mixie and grind it coarsely. Just a few pulses is enough. 3.Drain the water from the dals. Add 2 Tbsp of the dal to the mixing bowl and keep it aside. Add the remaining dal to the mixie and grind it to a very coarse paste. Transfer it to the mixing bowl.  4.Add the salt, curry leaves, onion and mix nicely u
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Punugulu Punugulu is an easy tea time snack made with leftover idli batter.Seasonings are added to the idli batter and fried until nicely golden and crispy. Ingredients Idli Batter  - 1   Cup Baking soda  - 1   pinch Salt  - 1   pinch Asafoetida  - 1   pinch Red chilli powder  - 1   pinch Jeera  - 1/2   tsp Curry leaves  - 4   (finely chopped) Coriander leaves  - 1   Tbsp   (finely chopped) Onion  - 2   Tbsp   (finely chopped) Semolina / Rava  - 1/2   Tbsp Rice Flour  - 1 1/2   Tbsp   (adjust as needed) Oil   - for frying Instructions Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter. 2.Heat oil in a kadai for frying. Using your fingers take a small portion of the  batter, shape it into a rough ball and drop it gently in the hot oil. 3.Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin to remo
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MOONG DAL PANIYARAM Moon Dal Paniyaram is prepared with a batter made with soaked whole Green Gram (Moong) mixed with onions, Green Chillies and is cooked on a Paniyaram Pan. Hot Moon Dal Paniyaram can be served with any chutney or Pickle Ingredients Whole Green Gram (Moong): 1 Cup Rice Flour: ½ cup Bengal Gram: 2 Spoons Onions: 2 Medium Sized Green chillies: 5-6 Ginger: 1.5 inch long piece Cumin Seeds: 1 spoon Chopped Coriander: ½ cup Salt: As per taste Baking Soda: A pinch For Seasoning: Oil: 1.5 tsp. Mustard and Cumin Seeds: 1 spoon each Curry Leaves Chopped: 1 spoon Asafoetida: A Pinch Instructions • Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding the green gram. • Wash moong thoroughly and soak it in fresh water and leave it aside for 5-6 hrs. If you have intended to prepare Moong dal paniyaram on Monday soak it on Sunday morning. Soak Chana Dal (Bengal Gram) Separately in a small Bowl • Drain out the wat
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DHAL CURRY This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste. Course:   Side Dish Cuisine:   Malaysian Servings :  7 Calories :  175   kcal Author :  Linda Ooi Ingredients 1.17   cup   dhal 1.17   inch   ginger   (julienned) (30g) 2.33   cloves   garlic   (minced) 2.33   dried chilies   (broken into pieces) 1.17   sprig   curry leaves   (stem removed) 0.29   tsp   ground turmeric 2.33   cups   water   (480ml) Salt   to taste For Tempering 2.33   tbsp   butter   (28g) 1.17   tsp   mustard seeds 1.17   tsp   cumin seeds 1.17   onion   (sliced) 4.67   jalapeno peppers   (seeded and sliced) 3.5   tomatoes   (cubed) Instructions Rinse and drain dhal. Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil. Season with salt, reduce heat a
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Thai Coconut Chicken and Shrimp Soup Ingredients Gluten free, Paleo Meat 1/2 lb Chicken breast, skinless Seafood 1/2 lb Shrimp Produce 6 oz Button mushrooms, fresh white stems 12 Kaffir lime, leaves 3 stalks Lemongrass 1 Lime, big 1 Red chilies Canned goods 1 can Chicken broth 3/4 cup Coconut milk Condiments 2 1/2 tbsp Fish sauce Baking & spices 1 2-inch piece Galangal 3 tbsp Thai roasted chili paste Liquids
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LOADED BEEF HAMBURGERS INGREDIENTS Beef Burger 1.4 lb / 700 g ground beef (beef mince) (Note 1) 1 onion, grated (brown, white or yellow), squeezed of excess juice 1 garlic clove, minced ¼ cup parmesan cheese (optional - extra flavour boost) 1 tbsp Worcestershire sauce 1 tbsp tomato ketchup 1 egg 1½ tsp salt Black pepper Hamburger 1 tbsp oil 4 large rashers of bacon, or 12 rashers of streaky bacon 2 onions, halved and sliced 2 tomatoes, sliced thickly 4 hamburger buns, cut in half 4 slices tasty or cheddar cheese Lettuce Tomato ketchup, tomato sauce of BBQ sauce INSTRUCTIONS Place the Beef Burger ingredients in a bowl. Use your hands to mix until just combined. Divide into 4 balls and flatten into patties that are slightly larger than the hamburger buns (because they will shrink slightly when cooking). The patties should be about 1½ cm / ⅔ inches. Indent the centre of the patties slightly using your thumb. This stops the Beef Burger from beco
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PUNJABI CHICKEN CURRY Punjabi Chicken Curry – The Recipe Chicken breasts, bone in or boneless – 1 to 1 1/2 lbs, cubed Oil – 1 tbsp Red Onion  – 1, chopped Crushed Ginger – 1 tsp Crushed Garlic – 1 tbsp Thai Green Chillies, split lengthwise – 3 Turmeric powder – 1/2 tsp Red Chilli Powder – 1 1/2 tsp Punjabi Garam Masala – 2 tsp Tomatoes – 2, chopped Salt, to taste Cilantro, chopped – 2 tsp, for garnishHeat the oil in a kadhai or deep pan. Add the onions, green chillies, ginger and garlic to the oil and sauté till the onions turn golden brown. Add the turmeric powder, red chilli powder and the Punjabi Garam Masala to this and stir well.Add the tomatoes and let it cook well till the oil rises above it. Now add the chicken pieces. Add just a little bit of water so that it doesn’t stick to the bottom of the pan. Remember that chicken will give out water when it cooks, so you don’t want too much water in the curry. Just about a 1/4 cup will do.Add salt and keep stirrin
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