Masala vada, a deep fried preparation made with chana dal is a great tea-time snack. It is a coarsely ground lentil paste with some spices flattened into patties and fried until golden brown and perfectly crispy. This is a very ease recipe if one follows a couple of tips to get the perfect results every…
Daal Vada
Whenever the weather gets rainy or cold heart craves for these fried fritters. And the only way for some guilt free hogging is to go for some protein loaded fritters. That’s when these Dal Vadas come to the rescue. And here we go. Ingredients: – 1 cup yellow moong Dal about 75 gm – 1/2…
Ariselu
Here’s another traditional sweet recipe – Ariselu. Made with rice flour and jaggery mainly. This requires a bit of attention and is worth all the effort honestly. This is usually made for special occasions to be shared with friends and family. Well made ariselu can last up to 6 months in an airtight container apparently…
Puri Khaja
This is one of my most favourite desserts of all time. And as good as it tastes it needs an equivalent amount of effort in making it. But it is all worth the effort! Whenever we visit Puri we always buy and have these khajas and no where in the world you can get such…
Rasagola or Rasgulla
What’s in a name when it comes to Rasagola or Rasgulla. We are more interested in the taste aren’t we. So well, this recipe is my aunt’s actually. She has been making this sweet dish since time immemorial and after having her rasagolas I have never been able to have the packaged ones. Of course…
Uggani
Uggani is a puffed rice dishthat can be had for breakfast or as a snack. We added this recently into our rotation and I love it. It is a tasty dish that comes together pretty quickly and worth the attempt. Ingredients 1/4 cup roasted chana dal 2-3 dry red chilli – based on spiciness 1…
Spaghetti Bolognese With Aglio e Olio Twist
This dish had me hunt for it from one Italian restaurant to another while in India. I also remember specific restaurants where I used to love this spaghetti so much that I used to travel for 2 hrs just to get a taste of it. Finally I landed up in a place and a lockdown…
72 hour ferment pizza base
I love slow fermented bases and breads. Seriously! The flavor intensifies with time. Every bite is such a burst of flavors, I cannot get enough of it. One of the best recipes I have found for a pizza base takes time and patience and is worth every minute of the wait. Enter 72 hour pizza…
Sea Food Manchow Soup
This is one wholesome soup. You can have fried noodles with it and give the Manchow twist or you can even have steamed noodles/pasta with it making it a warm filling dinner option instead of just being a soup. Every single time we used to visit a Chinese restaurant in India this was our most…
Tomato pickle
This is a tomato pickle that’s lighter than the typical sundried pickle. Ideal for those who prefer lesser spice, as a side dish for idli/dosa and even rice. This gets done pretty quick and lasts a couple of weeks. Ingredients 4 tomatoes – vine (but vine was not sour), may be 6 roma 1 lemon…
Amateur Cooks Recipes 