Stuffed Bread Dahi Vada

Dahi vada (also known as Dahi valle in Punjab, Thayir vada in Tamil, Perugu gari in Telugu, Mosaru vade in Kannada and Doi boda in Bengali) is a mouth watering Indian snack, prepared by soaking vadas in thick yogurt / curd / dahi. Generallly the hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.

For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor it can be topped with coriander leaves, chaat masala, chili powder including grated coconut, bhujiya, the list can be endless. Sometimes a green chutney / tamarind chutney are serve with the dahi vadas.

Sambhar / rasam vadas (vadas soaked in sambhar / rasam are also popular snacks in southern India.

Here is the recipe for stuffed bread dahi vada, an innovation on the traditional dahi vada which is generally prepared with uraad dal.

Ingredients:

• 8 bread slices
• 4 medium sized potatoes
• 500 ml yogurt / curd
• water (to dip bread slices)
• salt to taste
• 2 tsp roasted cumin seeds / jeera powder
• � tsp red chilli powder
• oil, for frying bread vadas
• 1 bunch coriander leaves, chopped
• sweet / tamarind chutney, curd / yogurt, rock salt, bhujiya (to serve)

Procedure:

1. Strain and whip the yourt well (to remove lumps) with a little salt. Refrigerate.
2. Wash the potatoes, make slits at both the ends and pressure cook with 2 whistles.
3. Drain water, remove the outer skin and mash the potatoes. Add salt, chilli powder, roasted jeera powder and coriander leaves and mix well to form the stuffing.
4. Take water in a deep bottomed bowl. Dip a bread slice in the water for 2-3 secs and take out the bread slice.
5. Press the bread slice with both hands and squeeze out the excess water.
6. Put 1 tbsp of stuffing on the bread slice and fold the moist bread on all sides, seal the top edge properly to form a round ball. Press slightly to form the shape of a vada. Repeat process with all the bread slices.
7. Heat oil in a kadhai and fry the bread balls (one by one) until light golden brown (turn continuously to ensure even colouring on all sides).
8. Place the bread vadas in a serving bowl. Add the chilled curd on top. Sprinkle rock salt and chutney on top. Serve with curd, chutney, rock salt and bhujiya for extra helpings.

Tips:

1. Don�t soak the bread vadas in yogurt beforehand as they may become soggy and mushy.
2. These dish can also be served chilled (though I prefer the hot & crunchy vadas served with the chilled yogurt.

Wontons

Wonton is a popular Chinese Starter (a type of dumpling), just perfect to be served with hot Soups. Wontons are made with a wrapper and filled with stuffings which can be both Vegeratian and Non-Vegetarian.This is the recipe for Vegeratian Wonton.

Ingredients:
For the Wontons:

• wonton wrappers
• oil, for deep frying

Wonton Stuffing:

• 1 cup (200 gms) boiled noodles
• 150 gms cabbage, finely chopped
• 2 small onions, finely chopped
• 100 gms carrot, grated
• 100 gms bean sprouts
• 1 tsp soya sauce
• 2 tbsp (30 ml) oil
• salt to taste

Tempering (for steamed Wontons):

• 1 tsp garlic, chopped
• 2 tbsp spring onions, finely chopped
• � tsp green chilies, finely chopped
• 1 tbsp oil
• salt to taste

Directions:
Wonton Stuffing:

1. Heat the oil in a frying pan on a high flame.
2. Add finely chopped cabbage, onions & bean sprouts and grated carrot, mix well and stir fry over high flame for 3-4 mins.
3. Add the noodles, soya sauce and salt. Mix well. Remove from fire and cool.

Preparing Wontons:

1. Take the wonton wrappers across the palm, place a little stuffing in the centre of each wrapper and fold over to make a semi circle.
2. Press together and seal the edges with the fingers. The shapes can vary depending on the desired shape of your choice.
3. (You can moisten the inner edges of the wonton by dipping fingertips in water).

Fried Wontons:

1. Deep fry the wontons in oil.
2. Serve hot with green garlic sauce and chilli garlic sauce.

Steamed Wontons:

1. Arrange the wontons on a greased steamer and steam for 10 mins. Remove the steamer from fire and take out the wontons carefully.
2. Heat oil in a frying pan on high flame. Add garlic, spring onions, green chillies and salt and stir fry over high flame for 1-2 mins.
3. Pour the tempering over the steamed wontons.
4. Serve hot with green garlic sauce and chilli garlic sauce.

Pictures courtesy: google

Sweet Corn Rolls

A yummy starter, an ideal dish to have as an evening snack with tea / coffee.

Ingredients:

• 10 bread slices
• 2 tbsp plain flour (maida)
• oil, for deep frying

Filling:

• 1 cup canned sweet corn, cream style
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• 1tsp soya sauce
• 2 tbsp oil
• salt and pepper to taste

For the Filling:

1. Heat oil and saute the onion and green chilli for 1 min.
2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
3. Remove from fire and cool.

Directions:

1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
3. Make a light paste of the flour in � cup water. Apply the paste over the bread rolls.
4. Heat oil and deep fry till golden brown.
5. Serve hot with red chilli sauce.

Sesame Rolls

When we think of Starters in Chinese Cuisine, the first thing which comes in mind is Spring Roll but there are several items which are equally yummy. Here is the recipe for Sesame Fingers, a crispy and crunchy starter, a must have item with a hot soup and also very easy to prepare at home.

Ingredients:

• 1 big loaf of sliced bread / small bread rolls
• 4 spring onions, finely chopped
• 100 gms carrots, finely chopped
• 100 gms french beans, finely chopped
• 1 capsicum, large, finely chopped
• 1 celery, small, finely chopped
• 2 potatoes
• 2 teaspoons soya sauce
• 1 teaspoon chili powder
• 1 cup plain flour (maida)
• 1 tablespoons sesame seeds (til)
• 4 tablespoons refined oil
• oil, for deep frying
• salt to taste

Directions:

1. Boil the potatoes and mash them coarsely.
2. Heat oil in a wok / frying pan over high flame.
3. Add spring onions, carrots, french beans, capsicum and celery and stir fry for 3-4 mins.
4. Add the potatoes, soya sauce, chilli powder and salt, mix well and cook for another 3-4 mins.
5. Remove from the fire and cool the mixture.
6. Put a little mixture on each bread slice and cover with another slice and press well by hand.
7. Make a light paste of the flour in � cup water.
8. Apply the paste over the bread slice and sprinkle sesame seeds on the top (Alternatively, cut a small bread roll, put a little vegetable mixture inside and press firmly to close the rolls).
9. Heat oil and deep fry the bread slices / rolls. Serve hot with chilli sauce.

Picture courtesy: google