We have been using up the last of the broad beans, and turned the very last of them into a cross between South Indian Vadai and Middle Eastern Falafel. Whatever, they are gorgeous!
The trick is to grind some blanched broad beans with herbs and curry leaves, then add besan, and shallow fry or deep fry them until cooked and crispy. They are gorgeous with some fresh Indian chutney and a bowl of rasam. We use the Western Fava Beans (aka Broad Beans) not the Indian Broad Beans, Avarakkai, for this dish.
Try some other vadai too – Maddur Vada, Falafel, and Gram Flour Vada. Are you looking for Rasam? We have a couple of dozen rasam recipes here.
Browse our Vadai recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring dishes.
Continue reading “Broad Bean and Mint Vadai | Broad Bean Falafel”
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 Madhur Vadai.
Are you looking for other Vadai? Try Broad Bean and Mint Vadai, 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.
Continue reading “Maddur Vadai”
Using cooked or tinned chickpeas, falafels are very easy to make.
Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and frozen, for an easy supper.
Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll stuffed with cardboard-tasting falafel as the “vegetarian option”?
Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as they fry.
You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”. Chickpeas can be baked, or made into a spread, or smashed and made into a salad. They are really healthy – have a look at this article.
Similar recipes include Broad Bean and Mint Falafel.
Browse all of our Middle Eastern recipes and our Chickpea recipes. Or explore our easy Mid Spring recipes.
This recipe is one from our first blog which ran from 1995 – 2005. Feel free to browse other recipes in our Retro Recipes series .
This recipe has its genesis in Middle Eastern Vegetarian Dishes by – my copy is a an ancient one, but it has been re-released in recent years.
Continue reading “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”
An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
Are you looking for snacks? Try Spicy Dried Okra, Cumin and Pepper Wedges, Falafel and Tawa Peas.
Try other Vadai – Maddur Vadai and Tattai Vadai, and Falafel.
Do you need some Chai to go with the Kothimbir Wada? Try Illaichi Chai, Peppery Chai, and Gentle Chai.
You might like to browse all of our Snacks, and all of our Indian Recipes. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, or explore all of our Mid Spring dishes.
Continue reading “Kothimbir Wada | Coriander Vada | Coriander Fritters”
A delicious kuzhambu with gram flour dumplings / vadai
Some time ago I had a revelation about Indian food. It is this – European food, and those cuisines that derived from Europe, focus on the vegetables (or meat if you are non veg) as the basis of a dish, and on how to incorporate flavours into the base through the use of herbs, some few spices, browning of ingredients, stocks, sauces etc.
However Indian food is the other way around – the basis of a dish is the spice mix, and the vegetables are the carrier of the spices and add texture. Flavours are deepened through the roasting of spices, the use of oil to enhance and prolong the spice flavours, even spices to thicken liquid components of a dish. When you begin to think this way about Indian food your cooking style will change and many flavours will open up for you.
This dish from Cook and See Part 1 by Meenakshi Ammal typifies this, with 4 different spice combinations added to the dish to create a layered flavour profile. The “sauce” or “gravy” for this dish is just water, tamarind and spices. The texture is created through little balls of besan/gram flour, deep fried into vadai which are dumpling-like.
Continue reading “Masala Kuzhambu with Gram Flour Vadai | S. Meenakshi Ammal”
Wonderful dumplings in spicy gravy
Meenakshi Ammal, my favourite Indian cookbook author, in her chapter on Vatral Kuzhambu, includes wonderful gram flour “dumplings”, like this recipe for Kuzhambu: Masala Kuzhambu with Gram Flour Vadai.
By contrast this recipe, Paruppu Urundai Kuzhambu, uses dal dumplings, or pulse balls made with toor dal. These give the kuzhambu a sambar like feel. The balls are made from soaked and ground toor dal which is then sauteed to par-cook and remove additional moisture before being poached in the Kuzhambu spicy broth.
The balls can be used in a Vatral Kuzhambu base, a rasam base or a moru kuzhambu base.
You might like to try other Kuzhambu recipes here and here, and our Sambar recipes here and here. Explore our Indian recipes here and here. Find inspiration in our Spring recipes here and here.
Continue reading “Lentil Balls in a Spicy Gravy | Paruppu Urundai Kuzhambu | South Indian”
Vada is a common term for many different types of savoury fritter-type snacks from South India. It seems that Vada was popular among ancient Tamils in South India during 100 BCE-300 CE, so they have a long history.
Vada can vary in shape and size, but are usually either doughnut- or disc-shaped between 5 and 8 cm across. They are made from urad gram or chickpeas.
This Vada recipe comes from the Tamil cuisine of Jaffna in Sri Lanka. It is made with steamed wheat flour. You can buy this from your Indian Grocery, but you can also make your own.
Try other Vadai – Broad Bean and Mint Vadai, Maddur Vadai, Falafel, and Coriander Vada.
You might also like to try Dhal Puttu, Kolache Poha, Mochai Kottai.
Browse all of the Indian Snacks and all of our Indian recipes. Our Indian Essentials are here. Or be inspired by our Early Summer recipes.
Continue reading “Paruthithurai Vadai | Thattai Vadai | Crunchy Crackers | A Snack from Jaffna, Sri Lanka”