DAHI VADA FAST METHOD

DAHI VADA AND ME

Dahi Vadas are irresistible for all, no matter which regions we are talking about.
Essentially the dish remains same except the additives may be different in different part of the country. The additives may be sweetened tamarind “Chutney” or hot green coriander mint “Chutney” or a mixture of both; some dotted with “bundis” and red chili powder or a seasoning added.

As we know there is nothing special about making Dahi Vadas, no matter what you do, it will remain edible and tasty.

In my childhood days, in a remote place in Orissa, I used to eat Dahi Vadas from a wayside make shift shop catering to the school boys who normally pinched ( not steal) few paisa from home. The taste was awesome even by today’s standard. It took me many years to reproduce the taste, not exactly but almost.

It was the most difficult research I had ever undertaken in kitchen or in my work place. The difficulty was to find out how much cheap material had to be introduced to the Dal. The man was long dead and I could not consult. The poor man who was making the Dahi Vada was making it for the poor boys whose maximum expenditure capabilities were known to him. I won’t call it adulteration or bad quality material as most people will say, but it was a great job done by a great vendor in the 50s and 60s, to produce a different grade of Dahi Vada which was cost effective for us and profitable for him and very satisfying (quality job) for all,a win win situation.

Well the additives were lot of wheat flour (Ata) in the Dal, enough water added to the extra sour, over fermented Dahi to keep it just white. The Vadas were served on sal pata (Shorea robusta) with extra hot red chili flakes and raw large crystal salt. It used to be so soft; it would melt away in the mouth.

RECIPE

Here I will give the recipe which is not the same but the taste of the liquid will be almost same. Also I will not go into the details of how to make the Vadas with or without added flour.

The objective of this recipe is to produce Dahi Vada fast, without the paraphernalia of soaking Dal and grinding; making Vada, frying and re-soaking in water etc.

We will start from the ready made Medu Vadas available in the market.

All you need is a “Shop selling south-Indian Medu Vada" near by. The shops add many things into the Vadas like onion, ginger, Curry leaves, jeera etc. Please ignore the effect.

INGREDIENTS

6 Medu Vadas from the near by shop

400-600 gms Dahi ( sour)

1 tsp Mustard seeds black

3 dry red chili

1 tbsp oil for seasoning
1 tbsp chopped ( 5 to 6 mm) green chili ( take less if you want)
1 tbsp chopped ginger

10 pieces Curry Leaves, (Bhersunga in Oriya) (Botanical name: Murraya Koenigii )
Red chili powder or flakes for garnishing
Salt

PROCEDURE

Cut Medu Vada through the middle to make two circular sections or cut further to make semicircles.

Heat oil in a Karhai, give seasoning with mustard, red chili.

When the mustard stops crackling add immediately Curry leaves sauté for 15 sec and quench with one liter water.

CAUTION: (only for beginners in Mustard seasoning) the mustard seeds must not get burnt and give out a burnt mustard smell. In such event discard the seasoning and make a fresh one. The seasoning must be quenched with Curry leaves / water immediately when the crackling stops.)

Add ginger, salt and green chili to the water and boil for 5 minutes.

Put Vadas one batch at a time and boil for 30 seconds to 2 minutes; depending upon how hard and bad is the Medu Vada in your locality.Remove Vadas and arrange in a bowl.

Cool leftover water (500 ml left), add 400 - 600 gms of Curd and mix and pour it on to the Vadas. Allow to soak for 10 minutes.

Sprinkle Thai chili flakes and serve. (Well Thai Chili flakes are tough for many. so use Indian chili…)

CHICKEN KARELA (BITTER GOURD) KEBAB

The other day I received some Kebab from my Pakistani neighbor. The taste was very different from any other. The little bitter taste typical to Karela, and absence of usual onion, garlic and spice aroma make it so typical! I got the recipe from her and made little variation on popular demand from the Cavia porcellus (guinea pigs, the food tasters for new dishes). But I personally will use the traditional recipe which is slightly more bitter and have the boiled Karela flavor.

INGREDIENT

500 gms Karela (bitter gourd)500 gms minced chicken

1. 1 egg
2. 1 tsp coarse and freshly ground black pepper.
3. 1 tsp red chili powder ( optional)
4. 1 tbsp chopped coriander leaves.
5. Salt
6. Oil for sallow frying
7. Bread crumb ( quantity will depend on the consistency of the mix)
8. 1 tbsp finely chopped green chili

PROCEDURE

Cut Karela 5 mm thick circular pieces, put salt and mix. Keep aside for 15 minutes. squeeze out the water and re-wash with fresh water 3 times.Boil the Karela, remove from water, cool and squeeze out water and mash it with hand. (or slow coarse grinding)

Boil minced chicken with salt, remove, squeeze out water.

Mix the Karela, meat, chili, coriander leaves, chili powder,pepper , salt.

Put the egg and mixAdd bread crumb a little at a time to a consistency so that it can be just shaped into flat round Kebabs.

Refrigerate for 30 min if required to keep shape.
Shallow fry both side and serve.

VARIATION

Take one to two tbsp oil in a non stick frying pan, stir fry the mashed karela for 5 minutes without over frying. Stop, when aroma of light fried Karela emerges..

Proceed as above.

NOTE: This variation was tried on request and it is good. But I will prefer you to try the main method and then apply as many variations as you want.