Since holi is around so this post becomes special as making Dahi Vada is like a ritual at my place. This Dahi vada post becomes more special because it’s non-fried and steamed. I feel so proud when I make something healthy or find a healthy version of some recipe which tastes as good as the original dish.
Fried Vada or Steamed Vadas?
Why opt for fried food when we can recreate the same taste with the healthy alternative. You should bookmark this steamed dahi vada or non-fried dahi vada recipe or try it on this Holi festival and surprise your guests by telling that it’s not fried.
Soft dahi vada dipped in sweet and salty yogurt and topped with tamarind chutney tastes simply yum. I made this with a combination of urad daal and moong daal. You will be needing fruit salt like eno while making this non-fried dahi vada. Use your idli maker for making these dahi vadas and dip them in hot water for few minutes and they are ready to be served.
Try out this simple recipe and I am sure you will love it. Share your feedback or suggestions in the comment section and don’t forget to tag me if you post them on social media. I am on facebook, twitter and Instagram.
We all love South Indian dishes and the different varieties of chutneys served with these dishes are interesting. I remember my visit to “Chutneys” in Hyderabad and Waao ! they serve five-six variations of chutney to relish with the South Indian dishes. This Green Coriander Coconut Chutney Recipe was tried first time due to unavailability of few ingredients at home. Earlier I used to make only the traditional coconut chutney with idli or dosa which is also served in almost all the restaurants or anna’s stall but now depending upon time and availability of ingredients I love to give it some twist like adding tomatoes and onions. The tomato onion coconut chutney recipe is already on the blog, click the link for the recipe.
This time I made Green Coriander Coconut chutney. It’s very simple to make and can be prepared quickly. You can serve it with appam, dosa, Uttapam or idllies. To make this green coriander chutney all you need is fresh coriander leaves, coconut, green chilies, curd and garlic pod which is optional. You can add tempering or you can skip it if you want to keep it oil free as I have skipped it.
I have also shared the recipe of tomato-onion coconut chutney, Rawa idli and spicy sambhar on the blog. I am a big dosa fan and if you follow me on Instagram @savorytales you will definitely be knowing this. If you give it a try, do share your feedback and comment about this recipe.
At my place, Roasted eggplant or Baingan Bharta is made with Litti or Batti but it is very different from the Punjabi Baingan Bharta. My dad is a big fan of Punjabi Baingan bharta. He orders it at almost every restaurant or Dhaba where we had a meal with him. We had some amazing and some horrible experience of Baigan Bharta ordered at a restaurant or Dhaba. (I hope he reads this :P) The Dhaba style Punjabi Baingan Bharta recipe has never disappointed us so far. There is something really amazing about Dhaba style food, rich in taste and it makes you crave for more. For me, road trips are also exciting because of these midway Dhaba lunches or snack breaks and the enticing food they offer.
Baigan ka Bharta is a simple dish made with the eggplant also known as aubergines roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish. The smoky flavor adds a different dimension to the dish so I will insist not to miss this step. Baigan Bharta with sattu paratha or tandoori roti with a dollop of ghee tastes really divine. I tried to make this Indian burnt aubergine curry or roasted eggplant curry at home this time and it turned out to be really good.
Try out this step by step picture recipe of Baingan ka Bharta and please do share with me on my social media handles – Instagram Twitter Facebook
Dahi Sev Batata Puri or Dahi Puri is a popular snack or chaat item which is especially popular in Maharastra. Dahi Puri is simply yummy with sweet, sour and spicy flavors in it. The puris are filled with boiled potatoes, chutney, onion and dahi. You can use tamarind and green coriander chutney for making Dahi Puri. If you follow me on Instagram you know I love chaats and street food and especially Pani Puri. I start craving for it if I don’t have it for long.
This Dahi Sev Batata Puri Recipe video is also very special because this is my first recipe video and let me tell you this blogging has made me learn so many new things. I was a complete zero in all this video making and editing thing but I thought of diversifying into vlogging as well and thus, my research and study about video making and editing started. I am glad I made my first recipe video ALL by myself and posted it with lots of thoughts and fear in my mind but I am glad as the comments and response are really encouraging.
So, if you are reading this do check out the video and subscribe to my channel.
Sundays are usually chicken curry day at my place. Fish curry is made rarely may be because everyone likes only “Rohu” fish at my place which requires time and a lot of patience to eat it. I first time had Pomfret Masala Fry in Daman at a shack and I really liked it. This spicy masala coated pomfret fry was melt-in-mouth and with a dash of lemon, it tasted absolutely delicious. I tried the deep fried version of pomfret fry at Tarkarli (locally called: pamphlet) but didn’t like it much.
Fried Pomfret or Pomfret Tawa Fry:
I will anytime choose Tawa fry version over deep fried for not only health reasons but also because I like that spicy masala that coats the fish. You can also make Tandoori pomfret by cooking the fish in tandoori masala, this would be a healthier option. Let me share some basic benefits of adding fish in your diet. Fishes are the rich source of essential fatty acids (omega-3 fatty acids)and minerals. It also contains a good amount of iodine which is critical for the thyroid gland. Thus, Pomfret is good for eyesight, healthy hair and skin.
On one such Sunday morning, we went to the fish market to buy “Rohu” fish but I also got tempted to try making Pomfret Fish Masala Fry at home. It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for 15 minutes. Cooking this fish in mustard oil adds more flavor to the dish. Use non-stick pan or kadhai to prepare Pomfret Masala Tawa fry so that the masala don’t stick in the pan or kadai.
If you try the recipe don’t forget to tag me in your social media posts Instagram- @savorytales or Facebook @savorytales.
Indian meals are incomplete without chutneys and pickles. So many varieties of chutney are made in India. The variations can be sweet, spicy or tangy. Green coriander chutney or Dhaniya chutney is one of my favorite as it compliments many dishes such as chaat, pakoras, samosas, vada, sandwiches or other snack items too. This chutney is really easy to make and during winters you can make and store it in the refrigerator. It can last for a week easily. Do check the recipe of egg chops and khaman dhokla with which I love to savor this chutney.
I have posted the recipe of Egg chops and Moong Dal Bhajiya which tastes amazing with this green coriander chutney. You can make this in large quantity and keep it in the refrigerator in airtight container. This one is a no onion and garlic recipe, but you can add one or two cloves of garlic if you want as per your taste. You can also check out the Coconut chutney with tomatoes recipe which goes very well with South Indian dishes.
Try out this simple green coriander chutney or dhaniya chutney. And do share with me the interesting variations of chutney that you make.
Egg chop is a lip smacking deep-fried snack option. It is made from boiled egg and boiled potatoes. I first time had egg-chop in Varanasi where it is available on almost on all the egg stalls so you can easily get your hands on it. These deep fried ball shaped chops are bound to attract you. Whenever I am in Varanasi, I try to relish kachoris, samosas, chaats, sweets and yes…egg-chop. The mention of egg-chops makes me nostalgic and I start missing Banaras. It’s very popular in Bengal too by the name of “Dimer Chop or Egg Devil”. I read that they make it in two ways either the egg is coated with mashed potatoes or minced meat. If you love eggs like me then do check this recipe of Egg Pepper Fry.
Egg chop is one of my favorite snack and must-have item when I am in Varanasi. The egg chops topped with green coriander chutney, chopped onion and some chaat masala sprinkled over it tastes simply amazing. It is very easy to make and you can be served to your egg-e-terian guests too. It’s a hit item for the kid’s tiffin box also. You can make some changes in the recipe like making the mashed potatoes more or less spicy as per your preference. However, to give it more crispy texture people roll the chops in bread crumbs before frying since I was not having crumbs prepared so I added cornflour to the potato mixture which acted as a binding agent during frying. I strongly feel that the green coriander chutney enhances the taste of these chops. Will be sharing the recipe of green coriander chutney on the blog.
Do give it a try and let me know your feedback or how you make it in your home. If you try this recipe and post it on Instagram don’t forget to tag @savorytales.
What’s your favorite snacking option when out for a movie or long drive? I always grab a packet of potato chips whenever I am traveling or even at home to take care of my hunger pang. Definitely, it is not a suggested option but just because they come handy so I choose them. I keep trying new flavors and varieties of chips be it sweet potato, baked, cheese, spicy or any.
I got a chance to try out the three unique flavors of Terra Chips which was launched a few months back in India – Original, Mediterranean and Blues. Natural blue potato (Yes, natural blue potato!) actually exists I got to know for the first time, so I was super excited to try it. Original and Mediterranean chips are made from real whole exotic root vegetables like pale yellow-white yucca, the white with purple- brown lined taro, batata or Cuban sweet potato, parsnip, sweet potato and ruby dipped vegetables which have been infused with beetroot juice. Terra has given a new and interesting twist to snacking by introducing these real vegetable chips and made snacking healthy. In a packet, you get to try a variety of texture and flavors of these exotic real vegetable chips. They are so colorful, vibrant and crunchy that it’s difficult to keep your eyes and hands off them and you can easily munch the whole packet in one go.
My most favorite among all were the blue potato chips. I was totally in love with the color of this blue potato and the taste was unique and appealing. The Blues chips are prepared by a special frying process and as a result, they contain 40% lesser fat than normal potato chips. Terra Chips are available in all major gourmet stores like Nature’s Basket and online at amazon.in, big basket, gourmetbox.in.
I was looking out for an interesting way to serve my guests these special exotic chips so I decided to pair them up with a salad as it will add some crunch to the salad as well as surprise my guests. Since so much is talked about healthy snacking so I decided to make a Cold Macaroni vegetable salad and replaced mayo with hung curd and added the crunch with Terra vegetable chips. These chips not only added exotic flavor to the salad, but also made it look so attractive by their vibrant colors that the guests were totally in love with it. You can add them to any salad to make it look attractive and taste even better.
Finally, I am back to blogging after a longgg break. Although I was active on my other social media handles yet I missed this space a lot. Okay, so what was keeping me busy? Well, it was some family commitments followed by viral fever 🙁
Chana Dal Fara is another popular dish of UP and Bihar. I posted the Kala Chana Ghugni recipe earlier and hope to post more regional cuisine recipes. Fara is also called gojha or peetha in different parts of the state. It is a gujiya shaped steamed lentil stuffed dumplings. There are two variations of fara or gojha, one is made with wheat flour and another one with rice flour. At my place, we prefer to make the wheat flour fara. We use soaked chana dal mixed with some spices as stuffing and stuff it in poori sized fara shells.