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 Dosa

Ingredients
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves
Salt
Oil

Method

• 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.

Notes
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.

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.


Ingredients
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
Oil

Method

• 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.

Notes
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.

It was one of those days when I wanted to make something different with Paneer. I had decided to make Pizza but then we decided to go out. So I gave up on idea of paneer and instead decided to make burger.


Ingredients
8 Burger Buns
8 Cheese slices
400g Paneer
1 Cup Maida
2 Potatoes
1 Spoon Ginger
3-4 Garlic Cloves
3-4 Green Chillies
1 Spoon Black Pepper
Handful of Coriander leaves
1 Onion
1 Tomato
1 Cup Lettuce
Salt to taste
Oil

Method

• Make cubes of Paneer and shallow fry them till golden in color. Keep aside.
• Cook the potatoes in cooker till completely done.
• In mixer make fine paste of garlic, ginger and green chillies.
• Mix the ginger-garlic-chilli paste, smashed potatoes, black pepper, finely chopped coriander and salt to taste.
• Add in Paneer cubes and make the patties out of these mixture.
• Mix maida with water to form thin paste. Dip the Patti in the mixture and fry it in oil over medium heat till brown on both sides.
• On each burger bun, put onion, tomato and cheese slice. Stack up Patti and lettuce and close the bun and serve with ketchup.

Notes
I didn't use mayo or anything in the burger itself, instead served it on side to dip it in. The main goal of this was Indian-spicy taste and yet burgerish feel.

Few weeks ago after getting fresh Methi from Indian market, i decided to try something different than usual paratha or vegetable and so came this puri. The first attempt itself was perfect and so tasty that I had to share.


Ingredients
1 Bunch Methi
2 Cup Maida
1 Cup Wheat Flour
2 Green Chillies
1 Spoon Ginger
4-5 Garlic Cloves
Salt to taste
Oil

Method

• Wash methi and add it to the mixer
• Add ginger, garlic, green chilli and half cup of water. Crush it to fine liquidy paste.
• Pour it into the plate, add in maida, wheat flour, salt and knead soft dough.
• Add couple drops of oil and knead again for a minute. Keep aside for half an hour
• Heat oil in pan, roll small puris from the dough and fry them till light brown on both sides.

Notes
Making very fine paste is important because otherwise the pieces will come out while rolling and the puris would remain flat.
I didn't need to use more water while kneading dough as the paste itself was enough to accommodate the maida, but you could change the water and maida quantity if you need to.