Aloo Rava Instant Vada

Aloo Rava Instant Vada:

Actually, Vada is very famous in Indian Cuisine liked by all and served in most of our festivals. In gatherings and functions, Vada has its own special place to say. We are aware of Vada in different tastes as Sambar Vada, Rasa Vada, Thayir Vada (Dhahi Vada) unique taste of this vada needs some advance preparation of soaking, grinding to the right consistency and making its right shape. Here we have another version to make instant easy vada with minimal ingredients from our regular kitchen stocks. Children like this with some dip or chutneys.

Two methods of Instant Vada is given below, Those who like to avoid Aloo can follow the note below.

Ingredients: Try with minimum quantity first

Note: 100 gms of sooji+Aloo gives 20 no of medium sized Vadas

Rava-1 cup(Fine Sooji white)

Potato (Aloo) -1 medium size

Butter milk-1/2 cup, water 1 1/2 cup (Butter milk is optional)

Salt-1/4 tsp

Curry leaves-1 twig chopped

Asafoetida-1/4 tsp

Cumin-1/4 tsp

Black pepper-1/8 tsp

Green chili-1 chopped


Peel skin and grate potato.

In a pan add 1/2 cup of water and cook the grated potato to soft and smooth, add buttermilk, water, cumin, asafoetida, and salt mix well add white Rava(Sooji) to the mixture and cook to a soft vada batter consistency, switch off the flame. (You can mix all in the buttermilk and add to the cooking potato as shown in the picture below).

Add chopped curry leaves, green chili, and pepper mix well and allow it to cool. Knead well once it reaches normal temper

Grease your hands, divide the mixture into equal-sized balls take a ball place in between your greased palms, and press slightly make a whole in the middle.

Deep fry in hot oil as we fry Vadas.

Awesome crispy Vada can be served with a desired dips or chutneys.

Special Note: Alternatively to avoid Aloo & Sooji

This Instant Vada can be done with

Cooked rice-1 cup

Rava -2 tbsp

Salt, Pepper, Cumin Asafoetida and chopped curry leaves and green chili.

Grind cooked rice without any water, sprinkle few if necessary.

Add rava to the grind rice batter mix with other ingredients let it stay for 10 to 15 minutes .

Now, Batter is ready to make Vada. Make Vada deep fry in oil.

Got this method from my freind Meena Thanks for recipe courtesy

Butter Sticks

Butter sticks: 

The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.


Raw rice flour-1 cup

Besan flour-1 3/4 tbsp (Chickpea flour -kadalai Mavu)

Channa dal flour-1 3/4 tbsp (fried channa -Pottukadalai Mavu)

Butter-2 tbsp or 40 grams

Cumin seeds-3/4 tsp slightly crushed

Salt-1/2 tsp


In a wide bowl mix, all flour items with salt, cumin seeds, and butter mix well, add water little by little and mix to a consistency of the chappathi batter. (as smooth butter)

Take a portion of the mixture fill in the press, on a tray or sheet, do a long press, cut in to finger length sticks.

Heat oil and deep fry to golden yellow. (sizzling sound reduces once done)

allow it to room temperature and store in an airtight jar.

Serving suggestions:

Gathering at Brunch- Butter sticks with Juice,

At Lunch  Butter sticks with soup

At supper Butter sticks with Cofee or tea



Snake gourd fritters

Snake gourd fritters:

Crispy yummy snake guard fritters look curly and colorful. Serve this proudly and make your guest much delighted. Very simple procedure to follow with less effort and ingredients. Something different from normal cooking 🙂



Snake guard -1 long

Salt-1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Gram flour-3 tsp

Rice flour-1 1/2 tsp

Curd-2 tsp

Cumin seeds or Ajwain-1/2 tsp crushe


1.Clean and remove inner part of the snake guard , cut in to round or semi circle as you prefer.

2.Take a wide bowl, add cut pieces and all other above mentioned ingredients mix well to get coated around all pieces evenly.


3.Heat oil in a pan and deep fry it in medium flame.


4.When it is fried golden brown transfer to the toweled plate.

5.Garnish with fried curry leaves and onion rings.

Snake guard fritters
Snake guard fritters


Palakkai urundai / Baby jack fruit balls

Palakkai urundai / Baby jack fruit balls:

Palakkai urundai or baby jack fruit ball,  spicy and delicious ball is served as an appetizer.Innovative idea with palakkai. Normally palakkai is prepared in south Indian cooking like perattal, podimas, kootu as we do with other vegetables, innovatively here we have prepared fried balls, recipe from my mother’s special mutton balls but pure vegetarian. A stepwise recipe is provided for your convenience.

Baby jack fruit balls
Baby jack fruit balls


Palakkai-200 gms

Salt-1 tsp

Turmeric powder-1/2 tsp


Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Pepper corns-1/2 tsp

Cloves-3 nos

Cinnamon-1/2 inch


Cashew nut-5 nos

Garlic-3 pods peeled

Ginger-1 inch peeled and sliced

Green chilli-4 to 5

Shallots-3 nos peeled

Coriander leaves-1 or 2 stalks optional

Freid channa dal-2 tbsp


Method to prepare:

1. Powder fried channa dal, keep it ready.

2. Heat pan with 1 tsp of oil and fry onion, garlic, green chili, and ginger. Next fry all other ingredients mentioned in” Ingredients-2″ to golden yellow you can feel the wonderful aroma of these fried spices.



3. Allow it to cool and grind to a smooth paste.

4.Boil cube cut raw jackfruit for 2 whistles. When it comes to normal temperature, drain water completely, mash it or grind carefully in a mixer for second or two, not to a fine paste.

5. Mix all 3 mixtures together with Salt.


6.Make it to a gooseberry sized ball and refrigerate for 20 minutes.


7. Heat oil in a wok and deep fry balls to golden brown.

Baby jack fruit balls
Baby jack fruit balls


Fish cutlet

Fish cutlet:

Chettinad is famous for its specially ground spices,hot and spicy masala is the secret of every recipe. The wonderful blend of masala gives an aromatic and vibrant taste to the non vegetarian varieties. We normally do fish curry,fish fry, chilli fish etc..but rarely concentrate on fish cutlet, here is an easy way of preparing cutlet at home with simple steps. No wonder you will enjoy the taste.

Fish cutlet
Fish cutlet


Fish fillet- 100 gms (I have used sheela variety)

Potato-1 medium size

Onion-1 medium size

Coriander,curry leaves-fistfull

Turmeric powder-1/4 tsp

Chilli powder-1 tsp

Sambar masala powder-1 tsp

Cumin powder-1/2 tsp

Ginger garlic paste-1 tsp

Bread crumbs-1 small cup (3 tbsp)

Maida-1 tbsp

Corn flour 1 tsp

Method to prepare:

Step-1: Wash fish and bring it to boil with 1 cup of water, add salt and turmeric powder while boiling , let it boil till the fish gets opaque approximately 3 minutes.


Step-2:  Discard skin and thorn from it, crumble it and keep aside.

Step-3: Boil Potato peel skin and mash it.

Step-4: Chop onion, coriander and curry leaves.


Step-5:  Take a wide bowl, add crumbled fish, mashed potato, chopped onion, chopped greens, ginger garlic paste,masala powder, cumin powder, salt and chilli powder.Mix it all well, Divide in to small lemon sized balls.

Step-6 : In a small cup put the corn flour, maida,pepper and salt 1/4 tsp each, add water and dilute it to a thick milk. (I use this for coating instead of egg)

11423954_906037126104565_1909936458_oStep-7: Slightly flatten the balls with your palm,dip it in to the maida milk, immediately to the bread crumbs, make the same.

Set inside the refrigerator for 10 to 15 minutes.(This can be prepared in large amount the previous day for gathering or to pack for lunch box)

Step-8: Shallow fry the prepared cutlets,such that both the side gets cooked crispy, in medium flame.

serve with fresh cream,mint chutney or tomato sauce.

Recipe courtesy –  Manu srinivasan.


Murunga keera vadai

Murunga keera vadai: (Drumstick leaves vada)

If you have a drumstick plant on your garden that symbolizes, you have a doctor at home. It is the best medicine for most of the common diseases and it is the most recommended spinach variety for all the age groups.

From the bottom of the plant to the end of the plant, every part is used for many medicinal purposes. The root, stem, branches, flowers, gum on the surface of the branches, vegetable and leaves are the raw materials for many medicines.

Murunga keera vadai
Murunga keera vadai


Surprising facts on drumstick leaves:

Drumstick increases appetite It heals the wounds inside the stomach. It Helps to reduce headache and blood diarrhea.

It purifies blood and excretes toxins out of the body. Drumstick should be taken twice a week to maintain better health.

Drumstick soup builds immunity power against joint pain, mouth ulcer, stomach ulcer, fever, and eye diseases.

The side effects caused by tablets are efficiently prevented when a person intake drumstick leaves in their food.

The swelling in hand and legs are prevented. Constipation is prevented with the help of these leaves.

Hair loss, grey hair, tiredness, eye related diseases are the symptoms of body heat. These symptoms are controlled and helps to get strong and healthy hair, if drumstick leaves are added. The juice of drumstick leaves reduces body heat.

Add ghee while frying the drumstick leaves and eat it without adding spices. It helps in blood circulation and improves the level of the pure blood in the body.


Ingredients to prepare:

Drumstick leaves-1 cup firmly packed

Toor dal -1/2 cup

Channa dal-1/4 cup

Chilli-3 to 4 nos

Fennel seeds -1/2 tsp

Cumin seeds – 1/2 tsp

Pepper corns-1/2 tsp

Ginger-1 inch skin peeled

Garlic-4 nos peeled

Garam masala powder-1/2 tsp optional

Onion-1 big finely chopped

Salt-1 tsp


Method to prepare:

1.Wash and soak toor dal and  channa dal  soak for 2 hours, and soak red chilli fennel seeds,cumin seeds and pepper corns separately in little water.

2.Drain out  water from dal , first grind the soaked spices with ginger and garlic, then add soaked dal to it, grind roughly not to a fine paste.

3.Remove stalks from drumstick,wash and drain water completely.

4.Add this greens and finely chopped onion to the dal mixer, add salt and mix it well with your hand so as to blend altogether.



5.Make it to a lemon sized balls , slightly press with your palm .



6.Heat oil in a wok, deep fry the patties to a crispy vada.Cook in medium flame so the vada gets cooked inside well.



Ulundha Vadai/Methu Vadai

Ulundha Vadai/Methu vadai:

Ulundha Vadai is a very popular appetizer made in all occasions and seems deliciously appealing and ravenous to eat. Medhu Vadai normally has a crispy outer layer and spongy inner part, and this scrumptious taste which can not be explained through words.

It is just awesome to have and makes all of us happy in every situation.This is done easily with simple ingredients by all home makers, even though I  feel like sharing some tricks and suggestions which I inherited from my mother, to prepare better vadai.

Ulundha Vadai
Ulundha Vadai


Urud dal-1 cup

Toor dal-2 tsp,

Toor dal help us to reduce less absorption of oil.

Raw rice- 2 tsp

Raw rice increases the crispness of outer layer.

Asafoetida/Hing-1/2 tsp

Pepper corns-2 tsp

Green chillies-2 nos

Cumin seeds-1 tsp

Salt-3/4 tsp

Ingredients to mix with Batter:

Onion-1 big finely chopped

Curry leaves -4 twigs chopped

Green chillies-2 chopped

Coriander leaves-2 tsp chopped (optional)

Note: Soya chunk -1to 2  tbsp dry grind powder can be added if it becomes more watery(optional)

Method to follow:

Wash 3 times and soak Urad dal,Toor dal and Raw Rice for 3 hours.

Drain Water and Grind with all other ingredients mentioned above until fluffy,Sprinkle water occasionally,add Salt before you transfer the batter to the Vessel.

To check perfect consistency drop little batter in a bowl of water,the batter floats on top like a ball as you drop, without any disperse of batter.

Refrigerate for 3o minutes, wet your hand and mix the batter by beating it well from the bottom this helps the Vada becomes more fluffy.

Add all chopped Ingredients and mix it once again.

Heat oil in a wide pan ,wet your hand take a small ball of batter, press it in the middle to make a hole, this helps to puff up and even distribution of heat  to cook inside.

Turn and cook both the side,drain oil,transfer and serve with chutney or Sambar.


Oyester Mushroom Chilli fry

Oyester Mushroom Chilli fry:

Oyester fry
Oyester fry

This makes them a great option for quick meals, vibrant stir-fry s and simple soups. When it comes to variety, usually the lighter the colour of oyster mushroom, the more subtle the flavour.
Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they’re low in calories.

Mushroom chilli fry:

Oyester Mushroom-100 gms

Ginger Garlic Paste-1 tsp

Chilli paste -1/2 tsp

Salt-1/4 tsp


Wash and separate mushroom bunches,spread in a clean paper for extra water to observe.

Mix all given Ingredients allow it to set for 10 minutes.

Heat oil in a wide pan place mushrooms scatteringly and fry till crisply cooked.


Drain oil and serve as starter.

Keera vadai

Keera vadai:

Spinach vada is very special, because of its healthy and nutritious greens and dal added to give crispy and yummy to bite, comparatively  soft and crispy with other varieties.Normally vada is liked by all, it can be made out of vegetables like cabbage, mint and chopped onions also tastes great. Aroma with mild spices as Fennel seeds and Cumin seeds, or heavy spices like cloves and cinnamon,  Garlic,chopped Ginger flavoured are done according to our preference.This can be served with Lunch,Breakfast and  as supper.

Keera vadi, google image
Keera vadi, google image


INGREDIENTS: serves 15 to 20nos

Channa dal – 1/2 CUP
Toor dal -1/4 CUP
Spinach – 1bunch
Fennel seeds-1/2 tsp
Cumin seeds-1/2tsp
Turmeric powder 1/4 tsp
Salt-1 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Garlic-4 pods
Curry leaves 4-5
Oil for deep fry


Soak the Channa dal and Toor dal for 2 hours.

Drain the water and grind this along with red chilli, salt, fennel seeds,cumin seeds, garlic and asafoetida.

Grind them coarsely.

Add turmeric powder, garam masala powder, chopped onions and finely chopped and cleaned spinach to this.


Mix it nicely with hand, so that ground dal and greens mix together to hold as balls. Take a portion of batter and flatten this with hands.


Normally keerai vadai is slightly bigger than the regular masala vadai.

Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.

Flip it after few minutes and cook in a medium flame.

Do not keep the flame too high,the inner side will not get cooked.

Do not keep it too low also. It will make the vadai soggy.

When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.

Note: You can add few spoons of water if you need while grinding.
Remember we have water in spinach and chopped onion, so better grind without water.

Kalkandu Vadai-Chettinad special

Kalkandu Vadai / Sugar Candy Vadai:

We scored a century in our blog postings with all your great support. We celebrate this success with Kalkandu vadai.

Recipe origin Chettinad this sweet appetizer is a very very delicious and yummy. Which can be served as an appetizer or as a sweet.  This sweet vada is a very famous chettinad special dish which is prepared for auspicious occasion and festivals. Tastes different from normal medhu vada.

Kalkandu Vadai
Kalkandu Vadai


Kalkandu Vadai:

This is a sweet vada instead of the normal Methu vada.This is prepared with kalkandu (Sugar Candy in English & Misri in Hindi) and hence the name Kalkandu Vadai. Nowadays it is replaced with normal sugar.


Urad Dal – 1cup

Raw Rice – 1/4 cup

kadalai paruppu 1 tsp (channa dal)-1tbs this is optional

Kalkandu – 3/4  cup (powder it or sugar can be added 3/4 cup)

Oil for frying


Wash & soak the urad dhal – rice mixture for about 45 minutes, drain the water and spread the mixture on a clean cloth/towel. So that the cloth sucks the water. If using Kalkandu keep it ready in powdered form.

Grind the dhal as fine as possible, by adding the sugar or powdered kalkandu while grinding. Avoid water as far as possible.


Take a small lemon sized ball of the batter in your hand. Place it on a clean wet plastic sheet. Slightly press the flour and make a hole in the center with your finger.

10007538_670101453031468_1834392169_nRemove it from the plastic and put it into the heating oil carefully for frying.

Make small vadas  & deep fry initially on medium & then low fire. The vadais puff up very well, so do not fry more than 3-4 at a time.

The oil should not be smoking hot. The vada tends to be little browner than the usual medhu vada because it is caramelized so don’t worry.
This measurement is to prepare 20 kalkandu vadas
The Kalkandu Vadai remains good for about a week so soft.