Tag Archives: oil

Baked Masala Vadai

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When it comes to Vadai, Masala vadai is my all time favorite. Usually I deep fry them in oil, but my baking addiction these days told me to try a baked version. These days its snowing here and on one such days I was craving for Masala Vadai. Soaked the dal and grinded. Decided to try baked version but was little worried about the texture, so instead of making the full batch took half of the batter and started baking it. Preheated the oven and took baking tray and I realized I was out of parchment paper. I thought is this sign telling me not to bake, but I greased the tray with extra oil (compare to my usual quantity) and baked. Oh man I didn’t believe the taste. My husband didn’t believe that its baked, but after seeing the second batch from the oven he accepted:-)
Its snowing today as well and my mind has started thinking about snacks. I am sure I will end up cooking some snack today but for time being this crispy baked Masala Vadai is for my lovely readers.
Check out my other Indian baked snack
Ingredients:

Onion –  1, big finely chopped

Coriander Leaves – few, chopped

Curry leaves – few

To grind:
Channa Dal – 1 cup
Rice flour  – 1 tbsp
Fennel Seeds(Sombu) – 1 tsp

Red Chillies – 2

Garlic – 3 pods, peeled and choped

Ginger – 1 tsp, peeled and chopped

Baking soda – a pinch

Sugar – a pinch

Salt – as needed

Pam Spray/ Oil – to grease (I used Oil)

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Method:

  • Wash and soak channa dal for 2 to 3 hrs. Drain the water completely and keep aside. Grind together with other ingredients listed under “To grind” with 1 – 2 tsp of water into a coarse mixture (less water helps in crispy vadai texture. Avoid using too much water)

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  • Transfer the mixture to the mixing bowl and add onions, curry leaves, coriander leaves and mix well

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  •  Preheat the oven to 400 degree Fahrenhait. Take the baking tray and brush the oil
  • Take small portions of the mixture, and flatten them using your palm (thinner vadai yields crispy vadai)
  • Place them in the greased tray and brush  the top portion of each vadai with little oil to avoid drying out and of course for the crispy finish

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  • Bake the vadai for 11 – 15 min, till they have browned the underside (adjust time according to your oven) . Carefully flip them and bake again for another 11 – 15 minutes. Remove and serve immediately. Serve with chutney/ ketchup.  I generally love to finish them without any sides
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My Notes:

  • The key for the perfect baked vadai is batter with less moisture (water) and greasing generously with oil/ spray
  • If the vadai is thick outer portion will cook fast and inner will remain uncooked, and baking for more time may lead to to rubbery vadai
  • Just like the fried ones – these are best served the minute they are made. If can’t eat the vadai immediately, switch off the oven and keep the vadai tray back in the over till you eat. Make sure you keep the vadai back in oven after 10 minutes as the oven will still be hot. Though the crispness won’t retain for hours together but for 30 – 45 minutes it works perfect.  After that I haven’t tried
  • Instead of rice flour rava can also be used

Gobi 65 – Baked

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Ever since I had this dish for the first time, I have been having a big question in my mind – why is it named 65?. As I mentioned in Cauliflower Peas Masala, cauliflower is my sister’s favorite veggie, and this is her default order in most restaurants.  First time when I tried baking cauliflower, it was total flopshow. Invited Hubby’s friends for dinner and  thought of baking this. That day I added yellow corn meal. I marinated cauliflower for 2 hours, it was soggy and I didn’t get proper fries, then I did some gimmick and managed. Again I wanted to try this with white corn flour, and reduce my marination time, and finally succeeded!

Gobi 65 – Baked

Preparation Time : 10 mins | Standing time – 15 minutes | Cooking Time : 20 – 25 mins

Recipe Category: Snack

Ingredients:

Cauliflower -1 medium sized flower

Cornflour – 1/4 cup

Rice flour/ All purpose flour – 2 tbsp (I used rice flour)

Ginger Garlic paste – 1/4 tsp

Red chilli powder – 1/2 tsp (Adjust according to your taste)

Garam Masala – 1/8 tsp

Oil – 1 tbsp + 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil/Cooking spray – to grease (I used Pam olive oil spray)

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Method:

  • Parboil cauliflower and strain them

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  • Preheat the oven to 400 degree Fahrenhait and place the baking paper (I used Aluminum foil) on baking tray and grease

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  • Combine all spice powder and mix well. Add cornflour and rice flour and mix well, and if required sprinkle some water (I used around 1 tsp) and let it marinate for 15 minutes

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  •  Place the marinated cauliflower and bake them for 10 – 15 minutes and broil for 13 -18 minutes, turning in between

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My Notes :

  • Broil helps to get the fry texture so don’t skip it. Can broil for some more minutes if you need it crispier
  • After turning the oven to broil, keep monitoring frequently to avoid burnt texture
  • Avoid overlapping for even cooking
  • If there is excess moisture, they turn out to be sticky. So avoid adding much water, also grease the foil throughout to avoid sticking
  • Alternatively, you can also deep fry them in oil
  • Ajwain can be added while marinating cauliflower
  • Chat Masala or any spice powder can be added for taste

Spinach Corn Gravy (Zero Oil/Butter)

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Spinach corn gravy is something I regularly cook, but for a change tried without using Oil/ butter, and I am surprised with the outcome. Hubby couldn’t believe I didn’t use oil! Infact he ate some extra gravy appreciating the taste:-)  I have to thank my Co-bloggers for inspiring me to try Oil free cooking.  For Tofu Butter Masala I had cooked onion and tomato before grinding. I remember I didn’t taste raw smell, so I followed similar procedure and prepared this gravy. No after taste (raw smell).

Spinach Corn Gravy

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Frozen Corn – 1 cup

Onion – 1 big

Cashew – 7

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Green Chilli – 1 ( Adjust according to your spice level)

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Salt – as needed

Sugar –  generous pinch

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Method:

  • Boil onion and cashew in hot water till the raw smell in onion goes off. Strain the water. When it comes to room temperature, blend them into fine paste without adding water

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  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

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  • Heat the non stick pan/heavy bottomed/andoized pan in medium heat and add ginger garlic paste and 1 tsp of water.  Sauté till the water is absorbed and raw smell goes off. If water evaporated before raw smell goes spinkle some more water

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  • Add Onion and cashew puree and cook for 3-4 minutes  keep stirring occasionally

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  •  Add spinach puree, garam masala, coriander powder, cumin powder and allow it to cook for 2-3 mins

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  • Add corn and combine well and cook for 2-3 minutes

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My Notes:

  • I have used frozen corn so I didn’t steam them. If you are using fresh corn, steam them before adding
  • Add water if you think the gravy is too thick
  • Sugar helps to retain the green color in spinach
  • Green peas, tofu/ paneer can also be added
  • Can add milk/fresh cream/coconut milk to the gravy
  • Whole spices (bay leaf, cinnamon, cardamom etc) can be added
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  • Butter can be added for flavour
  • Tomatoes can be added while cooking onion

Baked Thattai

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Thattai is one of my favorite snacks. When my mother in law came to visit us, she used to prepare thattai and put them in big box. We snack them all day. On krishna jayanthi, i wanted to do some thattai. Generally they are deep fried in oil.  After seeing Baked Seedai result, I was confident enough to try my luck with baked healthy thattai. Thattai and seedai are almost similar – for thattai, chilli powder is the additional ingredient. Crispy and yummy thattai without much oil was ready. After Krishna jayanthi, I posted this pic in my FB page. Somehow it took me so such time to draft this post. Thanks to everyone who messaged me in FB for thattai recipe, and sorry for the delay in posting it.

Baked Thattai

Preparation time:  5mins  |  Cooking time: 25 – 30 mins

Recipe Category: Snacks

Ingredients:

Rice Flour- 1 cup

Urad Dal – 2 tbsp

Butter – 3tbsp

Red Chilli powder – 1 tsp heaped (Adjust according to your spice level)

Salt – as needed

Asafoetida – 1/8 tsp

Oil – to grease

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Method:

For urad dal Flour:

Take 1/4cup of whole urad Dal and dry roast till they are golden brown. When it comes to room temperature, grind them into fine powder

  • Preheat the oven to 350 F. Line a baking tray with parchment paper and grease the parchment paper with  oil
  • Dry roast the rice flour in low flame for 2/3 minutes. Do not overcook till they change color
  • In a wide vessel, add the rice flour and 2 tblsp of urad dal flour and salt. Sieve them for even mixing. Add asofetida and chilli powder to sieved flour and mix well

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  • Add water slowly and knead them into a pliable dough

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  • Grease your hands with coconut oil and make small balls (approximately 1 tsp dough). Flatten the balls on greased palm (2-3 inch in diameter) and carefully place on baking tray
  • Bake in the preheated oven for 12 – 15 minutes. Then flip over very carefully and bake for another 12-15 minutes

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My Notes:

  • Cumin seeds, sesame seeds, curry leaves and Chana Dal can be added
  • If you are frying, the thatti has to be fried in a medium low flame, as it will help for even cooking. Heat oil in a pan, When the oil becomes hot gently put the thattai to the oil. Cook till the hissing sound of oil subsides.
  • I used the store-bought rice flour. Alternatively you can wash and soak the raw rice for 1/2 hours and dry them in a cloth till moisture completely dries, and grind them into fine powder

Baked Nei Appam

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It is been a while since I tasted Nei Appam. Recently I saw my friend Priya’s Nei Appam. After seeing that I was so tempted to taste It, but the traditional method of preparation is a bit time consuming for me. Previously I used store-bought rice flour for Kozhukkatai, Seedai and thattai, so I used the same rice flour for an instant version. Instead of using Kuzhi Paniyaram pan (like I did for wheat appam), I baked them this time, as a couple of my friends who do not have kuzhi Paniyaram pan asked for a baked version.

Baked Nei Appam

Preparation time:  5mins  |  Cooking time: 20 mins

Recipe Category: Snacks/Sweet

Ingredients:

Rice Flour – 1 cup

Jaggery, grated – 1/2 cup + 2 tbsp (Adjust according to your sweetness)

Fresh grated coconut – 3 tbsp

Cardamom powder – 1/4 tsp

Water – 2 tbsp

Salt – 1 pinch (optional)

Ghee (clarified butter) – 2 tbsp

Method:

  • In a pan, add jaggery and water, and cook till jaggery melts. Add cardamom powder and coconut, and switch off

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  • Add rice flour and salt to jaggery and mix well without lumps. Let it come to room temperature

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  • Knead them into a pilable dough

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  • Grease the parchment paper with ghee and make small balls of batter and place it in the greased tray

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  • Bake them for 12 – 18 minutes turning sides in between. As they cook they expand and attain the Appam shape. Appam becomes crispy over time so remove from the oven before that stage

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My Notes:

  • If you are using kuzhi Paniyaram pan. The batter should be thick like idli batter (Dropping consistency).  Heat the kuzhi paniyaram pan (Aebelskiver mould) and when its hot, grease each indent with ghee. Pour batter into the mould till 3/4 full and let it cook for 2-3 mins till it becomes golden brown. Using a skewer or a spoon gently flip them over and let the other side also cook for 1-2 mins
  • Banana can be added. Adding banana makes them soft
  • If you doubt whether jaggery may have impurities, you can filter  them after melting
  • If you want to reduce ghee, add a tsp of ghee in the batter and use oil for greasing
  • Instead of baking/ using Paniyaram pan, you can also deep fry them in oil. Just pour a small ladle full of batter into hot oil and cook till golden brown, flip it over and when cooked, drain onto a kitchen paper

Baked Onion Pakoda

IMG_8909 Two weeks back it was raining, and both hubby and I felt like having some pakoda. But the calorie factor alarmed us. Hubby suggested trying some baked pakoda, like Baked besan Bonda.  As the consistency of batter differs for both, I googled for some tips, and saw Shruti’s baked pakoda recipe. Her pakodas attracted me a lot, and I tried them with few changes

Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour – 1/2 cup

Onion – 1 thinly sliced

Semolina/ Rice Flour – 2 tbsp 

Red Chilli Powder – 1/4 tsp

Baking Soda -1/4 tsp heaped

Hing – genorus pinch

Carom Seeds –  1/8 tsp

Oil – 2 tsp (I used olive oil)

Cookong Spray/oil – to grease ( I used Pam Olive Oil spray)

Salt – as needed

IMG_8914 Method:

  • Preheat the oven to 400 degree Fahrenhait
  • In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tbsp of water
  • Add aluminum foil to the baking tray and grease with cooking spray
  • Take small portion and place it in such a way they don’t overlap

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  • Bake them for about 20  minutes turning sides in between or until they are crisp and golden brown

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My Notes

  • Instead of 1/4 tsp of baking soda, 3/4 tsp of baking powder can be used
  • I let the onions turn brown, as we like crispy onions. You can take it out a little early as well

Paneer kofta

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I prepared this yummy paneer kofta when making Malai Kofta. After tasting some koftas, I felt it was a easy tea time snack. Infact that day we ate some Kofta just like that! I used the paniyaram pan, and it reduced oil usage significantly.

Ingredients:

Paneer grated – 200 grams

Pepper powder – 1/4 tsp

Cardamom powder – 1/4 tsp (Optional)

Cornstarch/ All purpose flour  – 2 tablespoon (I used all purpose flour)

Rice flour – 1 tsp

Sugar – 1/8 tsp (Optional)

Salt – as needed

Mixed nut – 2 tbsp (You can finely chop or use blender)

Method:

  • Grate the paneer and mash it with hand. Add all purpose flour and rice flour, salt, pepper powder, sugar and cardamom powder

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  • Make a soft dough and divide into small portion  and stuff chopped nuts into each portion. Shape them into ballsIMG_8823

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  • Take a Panniyaram pan and once the pan is hot, grease them with oil and place the balls. Cook till they are golden brown both sides

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  • Delicious easy and quick Kofta is ready. Serve it with ketchup

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My Notes:

  • Add cornflour/ all purpose flour if you think its not binded properly
  • Instead of using paniyaram pan can also deep fry them or bake it in 350 degree Fahrenheit

 Taking this to Fiesta Friday 27 

Whole Moong Bean Paniyaram

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When I was thinking what to prepare for breakfast next day, I saw a fresh pack of whole moong bean in the kitchen. Usually I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did Adai paniyaram with lentils and rice, this time wanted to skip rice.

Whole Moong Bean Paniyaram:

Preparation Time : 10 mins | Soaking Time : 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

Toor dal – 1/4 cup

Channa dal – 2 tbsp

Onion – 1 finely chopped

Cumin Seeds – 1/4 tsp

Green Chilli – 1

Ginger – 1/4 tsp

Hing – a generous pinch

Oil – 2 tbsp

salt as needed

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Method:

  • Soak the three lentils together for about 4 hours (I soaked in warm water)
  • Drain the water, and Grind into a coarse paste, along with green chillies, cumin seeds and ginger, by adding water
  • Mix with onion, hing and salt. If required add some more water for the batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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  • After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney

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My Notes:

  • Instead of oil you can even use cooking spray
  • If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make dosage
  • You can add any veggies of your choice
  • Instead of green mong bean, yellow moong dal can also be used

 

 

 

Baked Plantain Chips

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After trying Microwave potato chips, I always wanted to try some baked chips. I felt like having Banana chips, and instead of deep frying, baked it 🙂  Crispy and healthy snack. I prepared it in two batches, one with just salt and one with salt and chilli powder.

Baked Plantain Chips

Preparation Time : 5 mins | Cooking Time :  15 – 20 mins | Serves : 2

Recipe Category: Snack

Ingredients:

Plantain – 1, peeled and thinly sliced

Chili powder – 1/8 tsp (Adjust according to your spice level)

Salt – as needed

Olive oil – 1 tbsp

Cooking Spray (I used PAM olive oil spray)

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Method:

  • Preheat oven to 400 degree Fahrenheit
  • In a bowl, combine plantain, olive oil, chilli powder and salt
  • Take a baking tray and place parchment paper. Grease with a cooking spray and spread the plantains
  • Bake for 15 to 20 minutes, turning the plantain slices after about 8 minutes

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Baked Besan Bonda

After preparing Besan Bonda I started thinking about a particular snack place in India. We stayed in Mambalam in Chennai, and there is one “Venkatramana Boli Stall”. Thinking about that place makes me drool.  Everyday evening they prepare fresh snacks, and it will be over in no time. Their Carrot Halwa, Puran Poli and Besan Bonda are my favorites. Being so addicted to their snacks, I still remember those days when almost every Sunday Sis and I would send my father to buy. If Appa is not going there any weekend, it means Amma has prepared something at home. This Besan Bonda can be prepared easily, and is a modification of yet another recipe from my Amma’s cookbook. Amma fries it deep in oil, but I wanted to prepare a healthy version, so baked it!

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Baked Besan Bonda

Preparation time: 5 Minutes | Cooking time:  20 – 25 Minutes | Makes : 8 pieces

Category: Snacks

Ingredients:

Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup

Rice flour – 2 tbsp

Red chilli powder – 1/4 tsp (Adjust according to your spice level)

Big onion – 1 no , finely chopped

Carom Seeds/Ajwain – 1/8 tsp

Curry leaves – few

Asofoetida – generous pinch

Baking  soda – 1/8 tsp

Baking powder – 1/8 tsp

Ghee/oil – 1 tbsp (I used oil)

Cooking spray/Oil – to grease (I used Oil)

Method

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces

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  • Take a muffin tray and grease it  and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes

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My Notes:

  • You can also deep fry
  • You can add any veggies of your choice