Maddur Vadai

When the rains come, then snacks are needed, and it is the same here as it is in India, even though the temperatures are about 20C less than what they might be in India. Snacks means deep-fried too, but it it is a treat, who is to mind?

These are flat vadai, a little like thattai, and very delicious. Grab your flours from your Indian grocery and don’t substitute all purpose flours.

Maddur Vadai, named after the town of Maddur in South Indian, are also sometimes spelt Maddur Vadai.

Are you looking for other Vadai? Try Paruthithurai Vadai – a Thattai Vadai from Sri Lanka, and Kothimber Wada. There are also Gram flour Vada that are made to go into a Kuzhambu, but can be eaten as snacks as well.

Browse all of our Vadai, and all of our Indian recipes. Our Snacks are here. Or relax and browse our Late Autumn dishes.

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Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers

Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras.  They are even great when dried and served with spices as a snack. Okra pairs well with sour tastes – for example, lemon juice or amchur, dry mango powder. Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.

Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.

The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.

Are you interested in Okra recipes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Ladyfingers Recheio, Avial, and Whole Fried Okra.

Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.

Why not browse all of our Okra recipes, and all of our Indian dishes. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.

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Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras

Greek Tomatoes in Batter, a delicious snack

Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.

Domatokeftedes are a  specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.

This dish is very versatile. And it is such an innovative way to use tomatoes!

You might also like to explore our Greek recipes here and here, or browse our Tomato recipes here and here. Or you might like to have a look at the Snack recipes here and here. Check out our easy Summer recipes here and here.

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Tao Hou Tod | Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce

This is incredibly delicious. Even if you are not a tofu eater, this dish will convert you. Who could not love deep fried tofu with peanuts? The sauce is divine.

We have been making this since around 2002, so quite a while. It is a Thai style dish, simple in its construction and flavours, but that very simplicity gives it a punchy flavour. It is a perfect light lunch with a salad, or a mid afternoon snack when dinner is still a long way off.

The act of deep frying the tofu changes the nature of it, from something bland and lacking much texture, to a beautiful textural addition to other dishes or on it own.

You might also like our Tofu recipes here and here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes here and here. Check out our easy Spring recipes here and here. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes  from our first blog 1995 – 2005.

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Black Pepper Tofu

With all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?

Ever since I saw the Black Pepper Tofu in Ottolenghi’s Plenty, I have wanted to make it. It has all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?

You might like to try Tofu, Spinach and Miso Napoleons or What to Do with Deep Fried Tofu. Or browse the tofu recipes here and here. Explore other Ottolenghi recipes. Or you might like other recipes from Asia here and here.

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Bhajji | Vegetable Fritters | Indian Style

Oh the joys of Bhajji

Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath taking joy that goes on and on and on.

Bhajji is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.

It is accompanied with fresh mango cheeks with chaat masala. Bhajji can be served as breakfast although I don’t recommend it, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.

Looking for bhaji? Try our Crispy Battered Onion Bhaji. Or for snacks, try the Channa Chat with Chat Masala, or Baked Chickpeas. Browse all of the bhaji here and all of the Indian Snacks here. Or explore our Indian recipes here and here. Be inspired by our Summer recipes can be found here and here.

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Brinjal Fry | Deepfried Eggplant

Eggplant like you have never tasted before. Deep fried with chilli and tamarind.

We make two versions of Brinjal Fry – one that is sauteed, and this one which is deep fried. Both are incredible, even tho they are easy, no fuss recipes.

You might like to browse our eggplant recipes here and here. Our favourites are  Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, and Tender Eggplant. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.

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Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour

Celebrating Chickpea Flour

I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.

Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.

Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.

You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. All Pudla recipes are here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.

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