Masala Vada – Paruppu Vadai

This masala vadas are mouth watering delicious snacks for all occassions.For a cup of tea with hot masala vadai no one never says “No”.Here is the simple recipe for delicious snack.

  • 1 cup Bengal gram/Gram dal
  • 1 tsp Fennel seeds
  • 2 tsp Ginger Garlic Paste
  • 2 Green chilies, chopped
  • 1 twig Curry leaves
  • 1 cup Onion , chopped
  • 2 tsp Salt or to taste
  • Oil for deep frying

  • Wash and soak dal for 3-4 hours.
  • Keep 2 tbsp. dal aside for later use; grind the rest, coarsely without adding water.
  • Mix all other ingredients(onions,green chilies,fennel seeds,ginger garlic paste,curry leaves), including whole dal.
  • Heat oil, make pattie shaped rounds with moist palm.
  • Let carefully into the hot oil.
  • Fry first one side then the other till golden brown.
  • Serve hot with green chutney, tamarind chutney, ketchup or hot tea.

  • Once it is turned to golden brown remove it from oil and keep it on tissue paper to remove the excess oil.
  • Jazz it up with chopped spinnach and 1/2 tsp garam masala.

February 19, 2009 at 1:54 pm 3 comments

Palak(Spinach) Paneer Recipe


  • 4 cups Spinach
  • 1/3 lb Paneer
  • 1 medium Tomatoe
  • 1 tsp chopped Ginger
  • 1 tsp Coriander powder (dhania)
  • 1/2 tsp Turmeric powder (haldi)
  • 1/2 tsp Red chili powder
  • 1 Tbsp. Oil
  • 1 tsp. Cumin seed (jeera)
  • Pinch of Asafetida (hing)
  • 1/2 teaspoon Salt, or to taste



  • Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand/dirt. Drain the spinach and then repeat soaking and draining.
  • Add Spinach,onion,tomatoe,(1/2 tsp)cumin,ginger in blender; Grind it like a paste .(If you want creamy texture blend it for a minute).
  • Cube the paneer in half inch pieces and deep fry them on medium high heat for few minutes; note, paneer become very light gold in color.
  • Heat the oil in a saucepan;Add hing and cumin seed. After cumin seeds crack, add grounded paste, and let it cook for a few minutes.Keep it covered to avoid splatter.
  • Add turmeric,chili & coariander powder; let it cook on low medium heat for 10 minutes covered.
  • Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pan should remain covered until the cooking is finished, otherwise the spinach will splatter.

  • If using frozen spinach thaw and blend it for a minute so spinach has a creamy texture without becoming pasty.
  • Mix 2Tbsp. whole-wheat flour with 1/3 cup heavy cream and set aside.Add heavy cream mixture before add paneer and let this cook another 4 to 5 minutes.
  • You can replace heavy cream with 1 1/2 cups of milk.

February 18, 2009 at 9:59 am 1 comment

Slow Cooker Vegetable Noodle Soup Recipe

Especially when I feel lazy, just use my slow cooker and forget it. This soup freezes very well, so freeze any leftovers or make a double batch to have plenty on hand. Also, I used to stir in some cooked chicken for another meal.


  • 2 Tbsp. Olive oil
  • 12 oz uncooked Eggless/Egg Noodles
  • 1 medium Onion, chopped
  • 2 Carrots, peeled and chopped
  • 2 stalks of Celery, chopped
  • 1 14.5-ounce can diced Tomatoes
  • 3 14.5-ounce cans fat free Vegetable Broth
  • 1 1/2 cups Water
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon dried Basil
  • salt and freshly ground black Pepper to taste
  • 1/4 cup chopped fresh Parsley for garnish
Vegetable Noodle Soup


  • Prepare vegetables and place all ingredients(except noodles) in slow cooker.
  • Cover slow cooker and turn on low for 8 hours or high for 4 hours.
  • Cook noodles according to package directions.Drain and set aside.
  • When soup is finished, mix in your noodles.
  • Season to taste.

Here is the another method wiht out slowcooker

  • Sauté onion in a small amount of the vegetable broth until onions are translucent, about 3 minutes.
  • Add carrots and celery and sauté until tender, about 5 minutes.
  • Add more broth if necessary. Add tomatoes and their juice, broth, water, oregano, basil, salt and pepper to taste.
  • Bring to a boil, then reduce heat and simmer, partially covered for 30 minutes.
  • While soup is simmering cook noodles according to package directions. Drain and set aside.
  • After soup has simmered for 30 minutes, add noodles.
  • Season to taste & Serve Hot.
  • Note

    • Serve with crunchy hard rolls or fresh hot French bread.

    February 17, 2009 at 10:01 am 2 comments

    Wheat Pancake with Strawberry

     A healthy pancake.


    • 2 cups Wheat flour
    • 2 Tbsp. Sugar
    • 2 tsp. Baking powder
    • 1 tsp. Baking soda
    • 1/2 tsp. Salt
    • 1 1/2 tsp. ground Cinnamon (optional)
    • 2 cups Fat free Milk
    • 2 Eggwhites, beaten
    • 2 tsp. Butter, melted
    • 1 cup Strawberries, sliced
    • vegetable oil


    • In a bowl, add wheat flour,sugar,baking powder,baking soda, salt and cinnamon; stir to combine.
    • In another small bowl, add milk, eggs, and butter; stir to combine.
    • Add the milk mixture into the bowl with the dry ingredients; stir just until combined.
    • In a large skillet or griddle,over medium heat, add a little vegetable oil or use non-stick spray to coat the pan.
    • Pour enough batter into the skillet to make a circle; flip them over and finish cooking.
    • Serve warm with whipped cream and topped with sliced strawberries.


    • Gently fold the strawberries into the batter rather than topped with sliced strawberries.
    • Serve warm with strawberry/maple syrup or melted butter and sifted powdered sugar.

    February 16, 2009 at 7:05 pm Leave a comment

    Strawberry Bread Recipe


    Here is the easy recipe for luscious bread.


    • 12/3 cups All Purpose Flour
    • ¾ cup Sugar
    • ½ tsp Salt
    • 1 tsp. ground Cinnamon (optional)
    • ½ tsp. Baking Soda
    • 2/3cup Pecans chopped, and toasted (optional)
    • 2 large Eggs
    • ½ cup Canola/Vegetable Oil
    • 1 cup fresh Strawberries, hulled, and thinly sliced



    • Preheat oven to 350° F.; butter and flour a 9 x 5 x 3 -inch(or any size) loaf pan.
    • In a large bowl, combine flour, sugar, cinnamon, salt and baking soda; if desired, toss with pecans.
    • In a small bowl, whisk eggs until frothy; whisk in oil.
      Make a well in the center of the flour mixture.
    • Pour in the egg mixture and stir until dry ingredients are just evenly moistened; note, do not over mix.
    • Fold in strawberries.
    • Spoon batter into prepared pan and smooth top.
    • Bake for 45 to 50 min, or until tester inserted near the center comes out clean.
    • Let cool in pan for 5 min.
    • Remove from pan and cool on rack.

    February 15, 2009 at 8:16 pm 2 comments

    White Ginger Bread

    This healthy evening snack good for kids. It is very helpful for digestion.


    • 10 White Bread Slices
    • ½ cup Honey
    • 1 Tbsp. Ginger, shredded
    • 2 tsp. Orange zest
    • 2 Tbsp. Butter



    • Mix ginger,orange zest with honey.
    • Keep this mixture aside for 30 min.
    • Cut bread slices into desired shapes.
    • Spread butter on top of the bread.
    • Spread the prepared mixture.
    • Keep another slice on the top.


    • Substitute sugar free Orange Marmalade Jam instead of orange zest.if regular jam, use ¼ cup honey.
    • Jazz it up: toast bread with butter

    February 13, 2009 at 9:26 pm Leave a comment

    Buffalo Chicken Wings

    Easy Recipe for home made “Buffalo Chicken Wings”.


    • 2 1/2 lbs. chicken wing pieces.
    • ½ cup  Hot Sauce
    • 1/3 cup fat free butter or margarine



    • Preheat oven to 425°F.
    • Bake wings for about 15 to  20 minutes; turn chicken otherside bake another 10 to 15 min.
    • Combine sauce and butter together.
    • Dip wings to sauce to coat.
    • Broil wings for 12 to 15 min.
    • Serve Hot.


    • Jazz it up with Celery and Bluecheese.
    • Cayenne Pepper Sauce used in this recipe.

    February 12, 2009 at 7:48 am 1 comment

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