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.

Onion Rings

Onion rings : Crunchy tasty home made onion rings.


pnion rings


  • large Onion-2 nos
  • Frying oil-1 cup
  • 1 cup sifted plain Flour
  • 1 1/2 teaspoons salt
  • 1  teaspoons baking powder
  • 1 egg-white
  • 2/3 cup milk
  • Paprika to taste
  • Bread crumbs-1/4 cup

Method to prepare:

Peel Onion and slice it 1/4-inch (6.35mm) . Separate the onion rings.


Add the onion rings to a bowl of ice water and let stand for 30 minutes.

Place the rings onto Paper towel to dry.

Sift flour, salt and baking powder into a mixing bowl and set aside.

Mix egg white,milk and bread crumbs.

Add flour,salt,baking powder,bread crumbs with milk,pepper and egg stir until smooth.

Dip Onion ring in mixed batter carefully.

Place it in hot oil  turn and fry until golden brown.

Remove onion rings with tongs and place it on paper towel to drain excess oil.

Serve with some ketchup or  lemont or mint flavoured yoghurt


Vazhaipoo Vadai

Vazhaipoo Vadai:

Chettinad special Vazhaippoo Vadai, Banana flower, and dal together as patties deep fried in oil have a crunchy, wonderful taste. Fritters are naturally loved by everyone, regale your guest with a variety of Chettinad specialties.

Banana flower has innumerable health benefits too. Some people avoid this because of its sour taste, but here in this vada, it gives an amusing different taste to enjoy, which makes vazhaipoo vada as a special one to serve.

Menstruation brings pain to many women. Some suffer from severe PMS symptoms, while others bleed excessively. A cup of cooked banana flowers can help deal with these problems. Cooked banana flowers along with curd increases the progesterone hormone in the body and reduce bleeding

Calculated intake of banana flowers reduces blood sugar levels. It also increases the total hemoglobin levels in the body.

Banana flowers contain various vitamins like Vitamin A, C, and E. They also contain potassium and fibers. This makes them excellent health food and a source of healthy nutrients.


Vazhaippoo Vadai/ Banana flower Vadai
Vazhaippoo Vadai/ Banana flower Vadai

Image courtesy:

It takes a long time and effort to clean flowers but tastes great. As this is little laborious and time-consuming job, In the flower nerve part has to be discarded and to be minced or cut to very small pieces and squeeze out excess water. If you are patient enough to do all these, then a good dish is on the cards.



Banana Flower(vazhai poo) – 1 1/2 cup(Chopped squeeze and remove the juice from flower)

Toor Dal – 1/2 cup

channa dal one tbsp soak and keep aside

Red chili – 4

Fennel seeds – 1 tsp


Onion-1 big size finely chopped

Curry leaves 1  chopped

Salt – 1 tsp

Turmeric powder-1/4 tsp

To Make Vazhaipoo Vadai:

Soak the Toor dal, for 2 hours along with red chili and fennel seeds.

1. Grind coarsely Red chili, Fennel seeds, garlic, and soaked Toor Dal. (drain the water completely from soaked dal)
2. Don’t add water while grinding (can add 3 tsp of water or squeezed juice from chopped flower if required)
3. Add chopped banana flower, (flowers can be ground to a coarse mixture) chopped curry leaves, soaked channa dal and chopped onion into the ground to dal mixer.
4. Add salt turmeric powder and mix it well. Make lemon sized balls arrange in a plate.
images (35)
5. Now make balls to flat shaped patties by pressing it on your palm.
6. Heat Oil in medium flame fry vada 5 or 6 at a time until golden brown drain oil place it on the paper towel and serve it.
Vazhaippoo Vadai/ Banana flower Vadai
Vazhaippoo Vadai/ Banana flower Vadai

Cauliflower chilli fry

Cualiflower Chilli fry/Cauliflower Varuval or Gobi 65:

Restaurant style chilli Gobi can be prepared at home easily for your children,oil fried dishes are better to do at home for our good health.This can be served as starter or as snacks.


g one


Cauliflower (medium Size) 1Number
Curry Leaves Chopped 2Springs
Salt To Taste
Chilly Paste -1Teaspoon
Pepper Corn Powder- 1/2Teaspoon (optional)
Ginger Garlic Paste 1/2Teaspoon
Oil For Deep Fry
All Purpose Flour- 2 Tablespoon
Corn Starch- 1 Tablespoon

Rice flour-1 tbsp

Yoghurt- 1 tbsp

Egg White -1 egg ,optional but used in restaurants as a blending agent and for crispness.


Direction to prepare:

Take cauliflower florets blanch them in hot water for 1 minute.
Take a bowl add salt, ginger garlic paste,red chilly paste or powder,pepper powder, all purpose flour, corn starch, add yoghurt mix it as a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower keep aside for 10 minutes

Deep fry them in medium flame. (Green chilly and curry leaves also deep fried along with cauliflower),Garnish with fried curry leaves and onion rings.Serve this hot as appetizer.

Mushroom pepper fry

Mushroom black pepper fry:

Are you a mushroom lover here is one fantastic and simple recipe try it !!!! Easy to prepare in minutes delicious to have as a snack or with bread and butter.

Mushroom Pepper Fry
                                                Mushroom Pepper Fry


We are aware of its health benefits, Mushrooms are rich in B vitamins

They are also the only vegan, a non-fortified dietary source of vitamin D. Mushrooms also provide several minerals that may be difficult to obtain in the diet, such as selenium, potassium, copper, iron, and phosphorus.

Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Countless studies have suggested that increasing consumption of naturally-grown foods like mushrooms decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, and overall lower weight.

Ingredients: Serves 3 person

Mushroom-150 gms clean and cut into small pieces

Salt -1/2 tsp

Pepper 3/4 tsp

Oil -1btsp



Heat the pan with 1 tbsp of oil add mushroom, sauté for 2 minutes now sprinkle little salt sauté in low flame no need to add water mushroom oozes out water when you add salt.


Let it cook for 3 more minutes in low flame, all the water gets evaporated sprinkle some freshly crushed pepper mix well, switch off the flame.

This can be served as a starter.

Add 2 eggs with this mushroom and saute, Serve with toasted bread for breakfast.


Broccoli can be added along with the chopped mushroom taste good and for more quantity.