Upma with Leftover Vadai's

Upma with leftover vadai's

During festivals we cook a lot of dishes and at times we are not sure about the quantity to cook and land up with left overs. So if medu vadai is left out we generally put them in rasam the next day and make it rasam vada. Here is one more alternative to left over vadai’s – “Vadai Upma”. Medu Vadai is crumbled and cooked along with onion’s, green chili, ginger similar to any regular upma’s .
YouTube: https://www.youtube.com/watch?v=9VfGdLuxREY&t=20s

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Karupu Ulundu Kollu Vadai | Black Urad Dhal & Horsegram Fritters

As I am off for a vacation to India very soon, I started to clear my kitchen and found black urad dhal & Horse gram were left over and decided to have them for lunch today. This is one regular dish which I prepare at home during festivals rather than the regular medhu vada.

Karupu Ulundu (Black Urad Dhal) & Kollu (Horse gram) vada is a variation from the regular Medu vadai. Urad dal is good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse. Horse gram is the most protein-rich lentil found on the planet. It is very high-powered. That’s why race horses are fed with this gram, which is called horse gram in the market.

I have been trying to the baked version of this but it never comes out properly like the fried one. Hopefully will get the baked version soon by adding correct proportions.

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Baked Masala Vada

It’s been raining for the last few days in Singapore. It’s time to have some masala chai and some good snack in the evening. " Baked Masala Vada "recipe does not have anything new from the regular masala vada in terms of ingredients. The only difference is this is baked with less oil and consumes a bit more time than the fried one.

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Pulses mix for burgers,kebabs,adai

Burgers, Kebab's,Vadai's are my family's all time favorites. Being a pure vegetarian getting these dishes near by my place is quite limited. Moreover I like these dishes to be baked rather than deep fry in oil. I tried various combination of pulses several times and finally this mix of pulses with oats or roasted dhal powder or bread crumbs for binding came out very well for Kebab's,patty for burgers and vadai's. The binding ingredients will not be included in this mix as they have to be added only towards the end. For Adai's I had to add some additional ingredients, which I shall be posting in the upcoming weeks.