Vadai with Yoghurt

Truth be told, making Indian batters from lentils or pulses is a challenge. The Indian grinder is not available here, nor the ubiquitous mixi with its multiple contains all for a different purpose. My Indian friends pop over to India at least once a year, so their kitchens are purpose built for Indian cuisine.

You will find numerous people advise high speed blenders, like Vitamix, for grinding batters, and I bought one with this in mind (and my old blender had had its day). It was Ok, I have to say, but still hard work. At the same time I bought a popular high-mid-range food processor – high speed with a twin blade. I decided to experiment with it to make batter for these vadai, and am really happy with the result. Quick and easy, no need to use a tamper to push, as with the blender, and I wiped the batter down only twice. There was no need to add extra water. To say I am over the moon is an understatement.

These deep fried vadai, a simple form of Medhu (Medu) Vada, are made from Urad dal with a few spices. They are the type that are soaked in yoghurt for 30 mins – on their own they are a little dry. They can also be soaked in Sambar, or, as I do when I am in a hurry, serve with a bowl of seasoned yoghurt and dip each bite into the yoghurt so that you get a luxurious amount over the vadai.

Similar recipes include Beetroot Vadai, Maddur Vadai, and Broad Bean and Mint Croquettes.

Browse all of our Vada and all of our Indian Snacks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn dishes.

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Collection: A Huge Collection of Recipes for Dips and Spreads

Who said dips are dead? Certainly not in our house. They are generally easy to make, are great snacks, and fill hunger gaps. They are gorgeous for guests. We layer them with other ingredients in main meals. Or simply eat them out of the bowl while standing at the fridge. Sssshhhhh!

Browse all of our Dips and Spreads, and all of our Collections. Or explore our Early Autumn recipes.

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Buttery Dal, with Urad and Tomatoes

In Northern India, there is a deep love for urad lentils, those hard back bullets that are white when skinned. Recipes vary from deeply spiced and complex, like Dal Makhani, to gentle, subtle and glorious, like Urad Tamatar, and Amristari Dal.

What all (or most) of them have in common is an enrichment with butter and/or cream. Urad lentils are particularly comfortable with surprising amounts of this dairy fat, so there is a need to get over any qualms – just dive in and add. After all, you are not eating it every day, right? This is a restaurant style dish (ie lots of butter and cream), but if you do want to minimise the quantities, you can get by with adding about 1/2 or 1/3 of the amount. In homes similar dishes are made for breakfast, particularly in the countryside and probably with smaller amounts of butter and cream.

The recipe is one of the gentle, subtle, earthy urad dishes. You will adore it. I have added a chilli-cumin finishing oil which is gorgeous, but optional.

Similar recipes include Amristari Dal, Dal Makhani Nilgiri, and Urad Dal with Onions.

Browse all of our Urad recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Brinjal Dosai Masiyal | Eggplant Masiyal

This Masiyal made with eggplants is so good with Dosai that is has been given the name Dosa Masiyal. It is thick and gorgeous, tangy and spicy, and easy to make.  But don’t keep it only for dosa – it is also good as a side dish, or with rice. It is surprisingly good in wraps and on toast! Or thin it somewhat, and it is perfect for rice and idli.

I have cooked without onions, but onions can be added – see the notes at the end of the recipe.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Brinjal Kootu, Brinjal Asadu, and Brinjal Kootu with Tamarind.

Browse all of our Eggplant recipes and our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
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EARLY AUTUMN – Don’t Miss these Stunning INDIAN Dishes for Early Autumn | SEASONAL COOKING

We always need spice and heat, right? As the weather cools and the days become shorter, spice brightens up our days. Enjoy these highlights from our Early Autumn Indian recipes.

You can also browse other Early Autumn recipes:

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Capsicums Baked with Feta and Tomatoes

Feta is delicious baked – when I discovered this Mediterranean dish, we were over the moon, baking it for friends and family for quite some time. We love feta – did you notice? – and our local Afghan shop has the best, soft and smooth feta that you could hope to find. It is more Danish style than Greek style feta, and we love it.

This year’s interpretation of that dish is to stuff capsicums with feta, onions, tomatoes and olives and bake. This makes a substantial dish – a feature of a meal – but also we have used it for after-work and after-school snacks. It is pretty good with some crunchy bread or Middle Eastern flatbread.

For a different version of this dish, use creme fraiche instead of the feta, and mix it with the tomato, onion, and olives.

Have a look at our Very Best Feta Recipes, a collection of dishes that we put together.

Similar recipes include Capsicums Baked with Feta and Tomatoes, Baked Feta, Baked Dakos, Baked Pimentos with Feta, and Baked Ziti with Feta.

Browse all of our Feta dishes and our Baked recipes. Or explore our Late Summer dishes.

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EARLY AUTUMN – Don’t Miss These Recipes for Easy Autumn Living | Seasonal Cooking

It’s Autumn! The intensity of the Summer heat begins to moderate. The Sun is lower in the sky and the light quality begins to change. Shadows lengthen, and we begin looking for slightly heavier dishes. It is hard to let go of Summer, so Salads and other lighter dishes still feature strongly. Enjoy these highlights from our Early Autumn recipe collection.

You can also browse other Early Autumn recipes:

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Most Heavenly Coconut Sweet Corn Soup with Chilli and Cumin

Tim was a great friend of mine when I lived in Sydney and we spent a lot of time together. Since I moved away, he has lived in Europe with only the rare visit back to Australia. Always a wanderer, Tim is also a great cook, a yogi and an ayurvedic master in the kitchen.

A wonderful light, healthy soup made from sweetcorn emerged from one of Tim’s  Ayurvedic cooking class. It is exceptional. It is so simple and cheap, but beautiful. Wonderful. Amazing.

Tim always warned that the coconut milk might split, and to be honest, I had it split on me once, many years ago. But, if you consider Thai cuisine, coconut milk can be boiled easily without splitting, and I have never had a problem with other recipes using coconut milk. So I believe it is more to do with the quality of the coconut milk – as this soup depends on the coconut milk for its intrinsic qualities, get the best that you can. I have also included a step in the recipe that will totally minimise any chance of splitting, if it is at all prone to it.

Similar dishes include Indo-Chinese Sweetcorn Soup, Baby Corn Soup, and Baby Corn and Green Bean Soup.

Browse all of our Sweetcorn recipes  and all of our Soups. Or explore our Late Summer recipes.

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Collection: Delicious and Addictive Indian Snacks

I admit it. I am addicted to Indian snacks. Who isn’t?

I have put together some of my favourites in this collection. I hope you enjoy them.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Green Mango Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Collection: Recipes with Pistachios

Pistachios are those green-tinged nuts available in large bags at your Middle Eastern grocery for a cost effective price.  Pistachio icecream is more or less well known in the West, and France has the best pistachio sorbet. Unshelled nuts, salted, are a common pre-dinner or drinks snack. But otherwise they don’t appear on our tables very much.

It is a pity, as they add colour, texture and flavour to dishes. Case in point – these nine lovely recipes.

Similar articles include Delicious Chilli Pastes and Sauces, 20 Soups for Mid Autumn, and 30 Salads for Early Spring.

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