Sheetal Kamat

Today I wanted to try something new for breakfast, and an recipe I had read somewhere few weeks back came to my mind. So these vadas I made for breakfast using the fresh mint from my patio garden. In the evening with remaining batter I made Dosas and they turned out equally good so here is recipe for both.

Harbara Daal Vada
Harbara Daal Vada
Harbara Daal Dosa
Harbara Daal Dosa
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves

  • Soak harbara daal overnight.
  • In the morning, in the mixer grind the daal, green chillies, garlic cloves, coriander leaves, pudina and salt together into fine paste.
  • For Vada: Fry them by dropping spoonful of batter into the hot oil, brown on both sides over medium heat
  • For Dosa: Mix in water to thin it out, drop it on greased pan and spread it. Cook till both of sides till brown.

If you are going to make vadas, its better to make them immediately after making the batter otherwise they might get oily. That was another reason I made dosas in the evening when i had batter left from the morning.

Sheetal Kamat

This recipe is mere inspiration from all the food network shows I watch.. When I was sitting watching TV i thought why not make something different with bananas that we had in fridge. So i think about koftas.. Then for gravy i was literally smelling and adding spices as per the aroma.. Felt wonderful to create a dish based on my intuition and mood.

Banana Kofta
3 Raw Bananas
1 Cup Cashews
1/4 Spoon Black Pepper Powder
1/4 Spoon Black Pepper
1/2 Spoon Saunf
1/4 Spoon Poppy Seeds
2 Garlic Cloves
1/2 Spoon Ginger
1/2 Spoon Sugar
1/4 Spoon Red Chilli Powder
1 Stick of Cinnamon
2 Cup Milk
1/4 Onion
Salt to taste

  • Grate bananas and add finely chopped garlic, grated ginger, black pepper powder, 1/4 spoon saunf and salt to it. Knead well.
  • Make small round balls and fry them in oil over high flame till golden brown in colour. Keep aside.
  • In a mixie, add cashews, black pepper, remaining 1/4 spoon saunf, cinnamon and grind it to fine powder
  • Add in onion and grind again.
  • Add a cup of milk and make smooth paste.
  • Heat a spoonful of oil and add in grinded paste, 1 cup water and remaining 1 cup milk. Cook over medium heat till mixture starts thickening.
  • Add in salt, sugar and koftas and let it simmer for another 2 minutes.

Bananas were such a good choice for koftas, they get crispy quickly and they dont soak oil unlike potato or eggplant.
I tried to give two distinct flavors to kofta and gravy. They both gel well as well as can be tasted distinctly.

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