Cabbage Vada/Vadai

We had a half-cut cabbage stored in an airtight container for a very long time. We wanted to use the cabbage as early as possible. So, my mom and I ended up making some hot vadai’s with Chai/tea and kesari (I know, bad combination, but, why not?). This particular post I decided not to write much, but let the pictures speak for better understanding. You can read the captions below every picture.

Cooking time:- 25 minutes

Soaking/ pre-preparation time:- 4 hours.

Ingredients:-

1. 3/4 channa dal
2. 1/4 cup urad dal
3. 1/4 cup tur dal
4. Water- 2 cups for soaking
5. Red chillies – 4
6. Half cut cabbage – For serving at least 4 people.
7. Coriander powder-2 tbsp
8. Salt to taste
9. Jeera – Optional
10. Cumin seeds – Optional
11. Curry leaves – Handful
12. Oil for frying

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  Soak for an hour all the Pulses/dal with the Red chillies

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  leave aside some for the Vadai

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  Grind the content in a processor/mixie

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  The ground paste of the pulses/dal

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  Mix the paste to the Pulses/Dal

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  Add Coriander Powder, Asafoetida, Salt and Curry leaves

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  Mix all the contents to get this grainy onsistency of the content

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  Pre-heat the pan with oil for ten minutes.

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  Flatten the content and put in the oil for frying. Let it fry well, till it turns golden brown.

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  Serve hot with sauce.

Just to make things a bit more interesting, here are few boomerangs.

Eggless Chocolate-Banana cake in Kadai

The week seems so long (thanks to the self-isolation period) that I have been learning and trying a lot of new recipes. Of course, I can’t buy or hoard any exotic vegetables/ingredients during this time, so the cake is prepared with very minimal ingredients and easily baked in a Kadai. Super convenient and easier.

Preparation time: 60 minutes

Ingredients required:-

Ripe Bananas – 2

1 cup of sugar

1/4th cup oil

1/2 tsp cinnamon powder

1/4th tsp salt

1/2 cup milk

1/2 cup all purpose flour/ wheat flour

1 tsp baking powder

1/2 tsp baking soda

Chocolate chips- (used Hersheys) – Optional

Walnuts- chopped

Cashews- chopped

Dry raisins – chopped

Almond strands

Olive oil – for greasing

1. Begin with chopping the ripe bananas
2. Add them to a blender. In the blender, add 1/2 cup milk, 1 cup sugar, 1/4th cup oil, 1/2 tsp cinnamon powder, 1/4th tsp salt. Blend well.
3. After Blending, in a bowl, sieve and add the all purpose flour/ wheat flour to the above mixture.
4. Add 1 tsp Baking powder, 1/2 tsp baking soda, chocolate chips and the nuts mentioned (according to your choice). Mix the content well.
5. Grease the Kadai with olive oil and pre-heat in medium flame.
6. Pour the batter in the Kadai.
7. Allow it cook under medium flame and close the Kadai in a Glass lid.
8. Cook for 50 minutes.
9. Check if the content is thoroughly cooked by placing a tooth pick in the middle of the cake or a knife, if it is sticky then let it cook for some more time.
10. If it is cooked, allow it cool. Cut corners and place a chop board on top and invert the kadai.
11. Serve the cake during tea time. It can also be had with Vanilla ice cream or some whipped cream or maybe chocolate cream.

Roasted Bengal Gram Ladoo – Pottu Kadalai Urundai

The most easiest ladoo prepared within 30 minutes without any hassles. The ingredients are lesser in numbers, and one can vouch for being one of the healthiest Ladoo too.

Preparation Time:- 25 minutes

Ingredients Required:-

1. Roasted Bengal Gram Dhal/ Potu Kadalai- 1cup

2. Sugar – 1 cup

3. Ghee – 1/3 cup

4. Cashews (Powdered)- 10 pieces

5. Cardamom- 2 pinch

– Powder Roasted Bengal Gram+Sugar+Cardamom+ Cashews, as per the mentioned quantity.

– Heat the Ghee in a Kadai. Once it is slightly warm, pour and mix it with the content as discussed above.

– Mix well and mould them into a ball shape. Ensure they don’t break apart.

NOTE:- You can substitute sugar with honey or Jaggery. The ladoo can be stored in ambient temperature for two weeks.