Wednesday, January 18, 2017

Tarkari Ni Kari | Parsi Style Vegetable Stew| How to make Parsi Style Sabji| Gluten Free and Vegan Recipe


Tarkari Ni Kari |  Parsi Style Vegetable Stew


Hi Supermoms,

I made this Parsi Style Vegetable Curry/Stew few weeks ago. Simple and delicious side dish. I had served it along with Gujarati Style Khichdi and rotis. 

'Tarkari Ni Kari' is a Parsi Special Vegetable Curry. Fresh seasonal vegetables are used to make this simple , tasty everyday curry. The spices used in this dish are similar to the Indian coastal cuisine . The curry is semi gravy and the use of tomatoes, chillies and  tamarind gives it a mild sweet, spicy and  tangy taste. The use of fresh coconut or coconut milk further enriches the taste of the curry.  This Vegetable Curry is a healthy addition to any meals and can be served along with rice or roti. 

Tarkari Ni Kari :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Chef Tip : You can use french beans, carrots, cauliflower, beetroot, potatoes , peas and any other seasonal vegetable. Instead of grated coconut you can use 1 cup coconut milk.

Ingredients :

3 cups of mixed vegetables ( chopped and steamed ) 
2 tomatoes ( ripe) ( puree'd)
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon sugar 
salt to taste

For the ground masala paste :

1/2 cup fresh coconut 
1 onion ( chopped)
2 green chillies
1 garlic
1/2 " ginger
1/2 teaspoon cumin seeds
marble size tamarind 

For tempering :

2 teaspoons oil
1 teaspoon mustard seeds
1 red chilli ( halved)
1 sprig curry leaves ( torn roughly)

Method :

1. Grind all the ingredients given under ' for the ground masala paste' to a smooth paste adding water and set it aside.
2. Heat a wide pan with oil and temper with ingredients given under tempering.
3. Once tempered add the tomato puree, turmeric powder, coriander powder, chilli powder, sugar, salt and allow it to cook for 3-4 minutes over low flame.
4. Add the steamed vegetables and the the ground masala paste and cook for another 5-7 minutes and switch off. 

Your simple yet wholesome Parsi Style Tarkari Ni Kari is ready. Serve it hot along with your choice of flat breads  or rice. 

Tarkari Ni Kari |  Parsi Style Vegetable Stew

Happy Cooking !

With love,

Masterchefmom




Monday, January 16, 2017

Amritsari Sookhi Dal |How to make Amritsari Sookhi Dal at Home | Vegan and Gluten Free Recipe


Amritsari Sookhi Dal


Hi Supermoms,

Dal/ lentils is full of proteins . This Punjabi dal is made using the Urad dal / husked and split black gram. Urad dal is rich in iron, calcium, magnesium, folic acid and specially beneficial for women. Punjabi Cuisine is popular  for it's spiciness and this dish is no different. Lots of green chillies is used in this Dal . 



This dal is  a traditional dish where the urad dal is cooked along with onions, tomatoes and masalas  into a dry subji.  Cilantro leaves are used generously to flavour this dish. A flavourful and protein packed side dish.


Amritsari Sookhi Dal


Amritsari Sookhi Dal :

Preparation time : 30 minutes.
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1/2 cup urad dal/husked and split black gram
2 onions ( thinly sliced lengthwise)
2 tomatoes ( finely chopped)
2-3  green chillies ( finely chopped)
1/2 " ginger ( grated)
1/2 cup coriander leaves/cilantro ( finely chopped)
salt to taste

Spice powders:

1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder

For tempering :

1 tablespoon oil 
1/2 teaspoon carom seeds/ajwain
1/2 teaspoon cumin seeds/jeera
large pinch of asafoetida

For garnish :

1/4 cup cilantro ( finely chopped)


Method :

1. Wash the urad dal thrice and soak them in water for 30 minutes.
2. Heat a kadai/wok with oil and temper with ingredients given under ' For tempering'.
3. Now add the green chillies, garlic and the onions.
4. Add salt and cook the onions till they turn transparent.
5. Now, add the tomatoes, spice powders and cook them over low flame till the tomatoes become mushy.
6. Add the soaked urad dal along with the water used for soaking.
7. Cover and cook the dal it is is cooked well and the excess water is drained. 
8. Switch off and garnish with finely chopped cilantro.

Your nutritious Amritsari Sookhi dal is ready to be served along with rotis or rice.


Amritsari Sookhi Dal


Chef Tip :

1. While the dal is cooking, stir every 2 minutes and adjust the water quantity if required.


Happy Cooking !

With love,

Masterchefmom



Thursday, January 12, 2017

Pongal Special Recipes | Sankranti Special Recipes

Pongal Recipes



Hi Supermoms,

Pongal is the biggest festival in South India. It is the Harvest Festival ,  thanksgiving to Mother Nature . 

"Pongal is a four-days-long harvest festival celebrated in Tamil Nadu, a southern state of India. For as long as people have been planting and gathering food, there has been some form of harvest festival. Pongal, one of the most important popular Hindu festivals of the year. This four-day festival of thanksgiving to nature takes its name from the Tamil word meaning "to boil" and is held in the month of Thai (January-February) during the season when rice and other cereals, sugar-cane, and turmeric (an essential ingredient in Tamil cooking) are harvested." - source 


For your easy reference , I have compiled all important and  popular pongal/sankranti  recipes.


















You can try these side dishes for Rice/pongal/Idli/Dosa:

15. Pasiparuppu Sambar ( quick sambar)
18. Murungai Keerai Chutney/ Drumstick leaves chutney
20. Avial



Here are a few tiffin recipes for simple dinner on Pongal holidays:

11. Adai 


Special Sweets:

18. Coconut Burfi/Thengai Burfi ( traditional )

Wishing you all a very Happy Harvest Festival !

Sankranti Recipes



Happy Cooking !

With love,

Masterchefmom


Aloo Gajar Sabzi | Aloo Gajar Sabji | Potato Carrot Curry Recipe

Aloo Gajar Sabzi

Hi Supermoms,

Adding seasonal fresh vegetables in our meals is so wholesome. I try to add as many vegetables in our lunch and dinner everyday. Today I am sharing a simple yet delicious sabji( vegetable ) that can be enjoyed along with rice and rotis . During winter months, we get juicy red carrots and Pahadi Aloo ( potatoes from the mountains) which is so fresh and yummy. 

A simple, healthy and easy to make recipe just for you.

Aloo Gajar Sabzi:

Preparation time : 10 minutes
Cooking time : 15 -20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

4 medium size potatoes ( peeled and cubed)
2 carrots ( peeled and cubed)
1 large onion ( sliced thinly)
1/4 cup peas ( optional)
2 teaspoons sambar powder or chilli powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
pinch of asafoetida
salt to taste

To temper :

1 tablespoon sesame oil
1 teaspoon mustard seeds
1 teaspoon jeera/cumin seeds
1 sprig curry leaves ( optional)

For garnish :

handful of cilantro/coriander leaves ( finely chopped)


Method :

1. Heat oil in a pan and temper with ingredients given for tempering.
2. Now add the onions , turmeric powder, salt and mix well.

3. Once the onions turn translucent add the potatoes and carrot.
4. Add the chilli powder/sambar powder, coriander powder, garam masala and add 1/4 cup of water ( adjust) and cook the vegetables over low flame till they are soft and tender.
5. Add a pinch of asafoetida, mix and switch off. 
Chef Tip : You can serve this sabji in semi gravy form too by adding  extra water .

Delicious , healthy Home Style Aloo Gajar Sabji is ready so quickly. Enjoy with hot phulkas or rice.


Aloo Gajar Sabzi

Happy Cooking !

With love,

Masterchefmom

Mullangi Sambar | Tam Brahm Style Radish Sambar | Sambar Recipes by Masterchefmom

Mullangi Sambar

Hi Supermoms,

'Mullangi' means 'Radish' in Tamil language. Radish gives a great taste to sambar. Radish sambar is one of the most flavourful sambar that you can make. You can make an 'Arachuvitta sambar ' with it or a simple everyday sambar using sambar powder.

Today, I am going to share the another easy sambar recipe using this healthy vegetable. 

Mullangi Sambar | TamBrahm Style Radish Sambar :

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

2 white radish/mullangi ( peeled and cut into thin roundels)
1 tomato (finely chopped)
marble size tamarind ( soak in 1/2 cup warm water and extract the juice)
1 cup toor dal (cooked and mashed well )
2 and 1/2  teaspoons sambar powder
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste

To temper :

1 tablespoon sesame oil
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 sprig curry leaves

For garnish ( optional):

handful of cilantro/kothamalli/ coriander leaves ( finely chopped)


Method :

1. Heat a kadai/wok or pressure pan with oil.
2. Temper with ingredients given for tempering.
3. Add the tomatoes, radish, salt, turmeric powder and sambar powder.



4. Mix well and let it cook for 2 minutes or till the time the tomatoes become mushy.

5. Now add the juice of tamarind , adjust water levels and cook covered for 5-7 minutes or till the time the radish is cooked .

6. Stir in the cooked toor dal , adjust the thickness ( add water if required ) and let the mixture cook over low flame for another 5-7 minutes.
7. Add a pinch of asafoetida and switch off.
8. Garnish with cilantro leaves and your delicious Tam Brahm Mullangi sambar is ready to be served. 

Tam Brahm Style Radish Sambar


Happy Cooking !

With love,

Masterchefmom

















Wednesday, January 11, 2017

Paneer Tikka | Cottage Cheese with Fenugreek | Paneer Methi Tikki Recipe

 Paneer Methi Tikki Recipe


Hi Supermoms, 

Paneer Tikka is an all time favourite starter in most of the North Indian Restaurants, especially before dinner .  This Tandoor baked starter with its succulent and spicy feel, dipped in Green Chutney is the most sought after hors d'oeuvre in any function too.

In this recipe, along with paneer , there is a healthy inclusion of methi/fenugreek leaves that are highly nutritious and also flavourful. The methi leaves are added to the paneer while they are marinated and when the paneer is pan fried or grilled, the flavours of methi are so much absorbed by the paneer. 

 Though traditionally the paneer is cooked on the tandoor, at home we can recreate this delicious dish by cooking/frying them over the stove top or grill. Hot, spicy, soft and tangy Paneer Tikka on a chilly winter evening is the perfect appetiser before a sumptuous meal .


Paneer Tikka | Cottage Cheese with Fenugreek :

Preparation time : 3 hours
Cooking time : 20 minutes
Serves : 6
1 cup = 250 ml cup

Ingredients :

500 gm Paneer/cottage cheese ( fresh) ( cut into large cubes)
1 tablespoon oil
1 teaspoon red chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon lemon juice
salt to taste

Ground paste ( for marination):

1/2 cup methi/fenugreek leaves
1/2 cup mint leaves
2 green chillies
2 garlic cloves
1/2" ginger piece
1 onion

For garnish :

1/2 teaspoon kasuri methi


Method :

1. In a mixer, grind all the ingredients given under 'For ground paste'  to a smooth paste without adding any water and transfer it to a large bowl.
2. Add lemon juice, salt, turmeric powder, chilli powder, coriander powder , 1 teaspoon of oil to the mixture and mix well.
3. Add the paneer cubes to the above mixture , mix well, cover the bowl with a cling film or a lid and let it marinate for at least 3 hours.
4. Heat a grill pan ( you can use a regular pan also) with oil and fry this marinated paneer over low to medium flame till they are crisp and browned on all sides.
5. Remove the paneer and sprinkle hand crushed kasuri methi on top.


Your delicious Paneer Methi Tikki is ready to be served .

Paneer Tikka

Happy Cooking !

With love,

Masterchefmom






Mullangi Keerai Thogayal |Mullangi Aakulu Pachadi| Gluten Free and Vegan Recipe



Mullangi Keerai Thogayal

Hi Supermoms,

Pachadi/Thogayal  is an important side dish that is a part of everyday South Indian meal. Simple and healthy ingredients and less than 10 minutes, your delicious pachadi is ready. Tempering the pachadi is optional. 

Radish greens has so many health benefits . I have earlier shared the nutritional benefits and also tips to cut/clean the radish greens in my "Radish Greens Poriyal " recipe. 

This pachadi tastes so yummy and can be enjoyed along with hot rice and also chapathis.

Mullangi Keerai Thogayal |Mullangi Aakulu Pachadi:

Preparation time : 10 minutes
Cooking time : 7-8 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 cups mullangi ellai/ mullangi aakulu/radish greens ( cleaned, roughly chopped, loosely packed)
1 teaspoon sesame oil 
2 teaspoons urad dal/ husked and split black gram
2 teaspoons roasted gram/pottu kadalai 
6-7 dry red chillies ( I used salem gundu milagai)
1 teaspoon sesame seeds/til
1/2 teaspoon flax seeds ( optional)
1-2 dates ( seedless, optional , reduce to 1 if you do not like sweet)
juice of half lemon 
salt to taste

For tempering ( optional):

1 teaspoon sesame oil
1/2 teaspoon mustard seeds
1 sprig curry leaves 


Method :

1. Heat a medium size pan with oil and roast urad dal, roasted gram, dry red chillies till they are light brown and fragrant.

2. Transfer them to the small jar of a mixer/food processor .
3. In the same pan , over low heat roast the sesame seeds and the flax seeds till they start spluttering and switch off.
4. Transfer them to the same jar.
5. Heat the same pan over low flame and add the radish green and cook them by stirring continuously for 3-4 minutes only or till the time the extra moisture is absorbed.

6. Transfer the greens to the mixer jar and add the dates, lemon juice and salt .

7. Grind them using 2 -3 tablespoons of water into a smooth mixture. 
8. Transfer the pachadi to a serving bowl and temper with the ingredients given under 'for tempering'.

Your healthy Mullangi Aakulu Pachadi is ready for the meal. 

Mullangi Aakulu Pachadi

Happy Cooking !

With love,

Masterchefmom





Muga Ambat | Karwar Style Muga Ambat | How to make Muga Ambat at Home | Stepwise Pictures | Gluten Free and Vegan Recipe




Hi Supermoms,

India is a Country with innumerable cuisines, each unique in it's own way. Today, we are exploring the coastal cuisine of Western India. Though sea food is extremely popular in coastal areas, the vegetarian side dishes are equally popular. 

Karwar, is a small town  near Goa, and boasts of it's unique and distinct cuisine. As it is a coastal town, lots of coconuts and tropical fruits are used as main ingredients in this Karwari Cuisine. 'Muga' refers to the green gram which is mostly sprouted and used to make curries . 

Even during special occasions like marriages, the green gram curry is served as a side dish to be enjoyed along with rice.
The sprouted green gram is full of nutrients and is rich in fibre. Try this Karwari Style curry using sprouts and enjoy the deliciousness of Karwari Cuisine.

Karwar Style Muga Ambat:

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup sprouted green gram ( skin removed)
1 -2 onions ( thinly sliced)
1 tablespoon thick tamarind pulp
1/4 teaspoon turmeric powder
1/2 teaspoon sugar
salt to taste

To be roasted and ground into a smooth paste ( using water) :

1/2 cup coconut ( grated)
2 red chillies
1 teaspoon coriander seeds

For tempering :

1 teaspoon oil
1 teaspoon mustard seeds
1 fresh green or red  chilli ( roughly chopped)
pinch of asafoetida
3-4 curry leaves ( torn roughly)

Method :

1. Heat a kadai/wok with oil and temper with mustard and curry leaves.
2. Add the onions , sugar and a pinch of salt and keep stirring over low heat till the onions turn brown.
3. Now add the sprouted green gram, tamarind pulp, turmeric powder and mix well and cook them covered over low flame for 5 minutes.

4. Open the lid and add 1 cup of water to the mixture.
5. Adjust salt and stir in the thick coconut paste.

6. Mix well and allow them to cook for another 3-4 minutes and switch off.

Your delicious Karwar Style Muga Ambat is ready to be served.

Muga Ambat


Chef Tips :

1. Adjust the spice quantity according to taste.
2. While tempering , you can add one green chilli if you like extra spice.
3. Traditionally, the green skin of the sprouted green gram is removed before adding them to the curry by soaking them in water for 15-20 minutes .
4. You can also add sprouted horse gram in this dish.

Happy Cooking !

With love,

Masterchefmom

Monday, January 9, 2017

Kashi Halwa | Karnataka Style Kashi Halwa | Ash Gourd Halwa

 Kashi Halwa


Hi Supermoms,

I am sure you have heard about this very popular sweet dish made out of white pumpkin/Ashgourd. 'Kashi Halwa' is a famous recipe from the Udupi Cuisine. 


Udipi Cuisine is popular around the world and is known for it's delectable  Satvik Vegetarian Cuisine. White Pumpkin/Ash gourd is used in this recipe . Ash gourd is cooked along with sugar and is  flavoured with saffron and cardamom. 

A delicate and delicious dessert that can be made quickly using just few ingredients.  This festive season, try this traditional recipe and serve your friends and family. 

Karnataka Style Kashi Halwa:

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves : 2
1 cup = 250 ml

Ingredients :

1 and 1/2 cup white pumpkin ( grated)
1 cup sugar 
1 green cardamom ( powdered)
6-7 strands of saffron
1 tablespoon milk ( warm)
2 teaspoons ghee/clarified butter
10 cashew nuts ( broken)

Method :
1.Soak the saffron in warm milk for 15 minutes 
2. Heat a kadai/pan over low flame and add the grated pumpkin.
3. Keep stirring till the extra moisture ( water) in the pumpkin is absorbed.
4. Now add the sugar , cardamom powder and continue stirring over medium heat.
5. In parallel, heat a small pan/ladle with ghee and lightly toast the cashew nuts.
6. Pour it into the pumpkin sugar mixture and continue to stir till the mixture comes together and becomes non sticky. 
Your Karnataka Special Kashi Halwa is ready .

Kashi Halwa



Chef Tips:
1. You can adjust the sugar quantity according to your sweet requirements.
2. You can add other dry fruits like almonds, raisins also.

Happy Cooking !

With love,

Masterchefmom


Sunday, January 8, 2017

Bandhakopir Ghonto | Bengali Style Cabbage Stir Fry | Vegan and Gluten Free Recipe


Bandhakopir  Ghonto



Hi Supermoms,

I have been cooking various Bengali dishes at home and from the appreciation and feedback that I have received from my family , I was motivated to try more . Earlier I had shared Mochar Ghonto recipe with you all. Hope you tried it. Here is another stir fry recipe that is easy to make yet so delicious. 

Bandhakopir Ghonto is a simple yet flavourful stir fry dish from the Bengali Cuisine. Cabbage is a power house of so many nutrients. It is rich in Vitamin E that gives a glowing skin and healthy hair when consumed regularly. It is also high in Vitamin K that helps in improved  brain function and protects one from nerve damage. It is  anti - inflammatory and helps build a strong immune system to fight illness. 

So, it is most ideal to include this humble vegetable in our daily diet. You can make this stir fry within minutes and it is a great accompaniment to rice or rotis. 

Bandhakopir  Ghonto :

Preparation time: 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml

Ingredients :

1 medium size cabbage ( shredded)
1 large potato ( cubed)
1/4 cup peas ( shelled)
1 large tomato ( finely chopped)
1 green chillies ( cut lengthwise)
1/2 " ginger ( grated)
2 teaspoons mustard oil ( to fry potato )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1/2 teaspoon sugar
salt to taste

For tempering :

2 teaspoons mustard oil
1/2 teaspoon cumin seeds
1 bay leaf 
1 red chilli ( halved)


Method :

1. Heat a kadai/wok with mustard oil and when it starts to smoke add the potatoes , salt ( to taste) and pinch of turmeric.


2. Fry over medium flame till the potatoes are roasted well and transfer them to another container and set it aside.

3. In the same wok add the shredded cabbage, remaining turmeric, salt( to taste) and 1/4 cup of water.



4. Cover and cook the cabbage over low flame for 5 minutes.
5. Open the lid and cook the cabbage over medium flame, till the excess water is absorbed .
6. Transfer the cabbage into the container with potatoes and put the kadai back on low flame.
7. Add the mustard oil for tempering in the kadai and temper with ingredients given under 'to temper'. 
8. Once tempered add the green chillies, ginger and the tomatoes.
9. Add the chilli powder, coriander powder, garam masala, salt and cook the tomatoes, by stirring continuously till they become mushy .
10. Now add the cooked cabbage and potatoes and mix well over low/medium heat for 2 minutes and switch off. 

Your delicious Bandhakopir Ghonto is ready !

Bandhakopir  Ghonto


Chef Tips :

1. Make sure that the cabbage is cooked but not too soft.
2. You can add  a teaspoon of ghee/clarified butter when cooking the tomatoes.
3. Carefully add little salt in each stage .

Happy Cooking !

With love,

Masterchefmom








Wednesday, January 4, 2017

Broccoli with Lemon Butter Sauce Recipe | Gluten Free Recipe


Broccoli with Lemon Butter Sauce Recipe



Hi Supermoms,

This is the first Broccoli recipe in my blog. I plan to add many more recipes this year . 

Do you know that Broccoli can have detoxification effect on our body.  High in Vitamin A , Vitamin K , fibre, anti oxidants and so many other nutrients , Broccoli is even considered a 'super food' in the United States. Here is a simple yet delicious Broccoli recipe that can be made within a few minutes. A perfect side dish to any meal or can be enjoyed as is.

This recipe is adapted from a recipe by MARDI1030 at allrecipes.com


Broccoli with Lemon Butter Sauce Recipe :


Preparation time : 5 minutes
Cooking time : 10-12 minutes
Serves : 2


Ingredients :

1 medium size broccoli( cut into smaller florets)
2 tablespoons salted butter
1 tablespoon fresh lemon juice
4-5 peppercorns ( freshly powdered)
finely chopped fresh herbs ( optional, I used cilantro)
salt ( to taste)

Method :

1. Steam cook the broccoli till they are fork tender.

2. Heat a pan with water.
3. Add butter, chopped herbs, broccoli, black pepper ,salt and lemon juice.
4. Simmer for 2-3  minutes till the broccoli is well coated with the sauce.
5. Switch off and serve .

Your simple yet flavourful Broccoli in lemon butter sauce is ready.

Broccoli with Lemon Butter Sauce Recipe

Happy Cooking !

With love,

Masterchefmom




Tuesday, January 3, 2017

Oats Keerai Vadai | Oats Vada | Spinach Vadai | Healthy Recipe | Vegan and Gluten Free Recipe

Oats Vada


Hi Supermoms,

I have been trying to make Oats taste better, interesting and delicious for my family. 'Vadai' is a favourite dish at home and so mixed oats along with other ingredients to make a vadai that is not deep fried but pan fried. Crispy on the outside and soft ,crumbly and delicious inside. 

We all know that 'Spinach' is a super food filled with so much of nutrients and Oats is a whole grain that is healthy and nutritious. So, I have combined both these healthy ingredients to create this tasty vada. You can even bake this low calorie Vada in the oven . Boiled Chana dal/Bengal gram is mashed to bind the oats and the spinach. Also, adding potato increases the taste of the vada and makes it a crowd pleaser. Serve these crispy and delicious Vadas as starter or as an evening snack along with tea/coffee. 

Keerai Vadai | Spinach Oats Vadai ( Low Calorie Vada):

Preparation time : 5 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup spinach ( finely chopped)
1/4 cup chana dal /bengal gram ( boiled, drain excess water and mashed)
1 cup oats 
1 potato ( peeled, boiled and mashed)
1 onion ( finely chopped)
1 teaspoon red chilli powder ( adjust)
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1/2 -1  teaspoon corn  starch
pinch of asafoetida
salt to taste
2 tablespoon oil ( for frying)

Method :

1. In a large bowl, add all the ingredients given above and mix well. 
2. Shape them into thin patties and give an impression in the centre.
3. Heat a pan with oil and shallow fry the shaped vadas first on one side over medium flame,  it they turn brown and crispy.
4. Flip the vadas and fry them on the other side till they turn light brown.
5. Drain them in a kitchen tissue . 


 Serve these delicious and healthy Vadas hot along with sauce or chutney. 

Happy Cooking !

With love,

Masterchefmom



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