Non-Fried Dahi Vada Recipe or Steamed Dahi Vada

Non-fried Dahi Vada Recipe
Non-fried Dahi Vada Recipe

Since holi is around so this post becomes special as making Dahi Vada is like a ritual at my place. This Dahi vada post becomes more special because it’s non-fried and steamed. I feel so proud when I make something healthy or find a healthy version of some recipe which tastes as good as the original dish.

Fried Vada or Steamed Vadas?

Why opt for fried food when we can recreate the same taste with the healthy alternative. You should bookmark this steamed dahi vada or non-fried dahi vada recipe or try it on this Holi festival and surprise your guests by telling that it’s not fried.

Steamed Dahi Vada
Steamed Dahi Vada

Soft dahi vada dipped in sweet and salty yogurt and topped with tamarind chutney tastes simply yum. I made this with a combination of urad daal and moong daal. You will be needing fruit salt like eno while making this non-fried dahi vada.  Use your idli maker for making these dahi vadas and dip them in hot water for few minutes and they are ready to be served.

Try out this simple recipe and I am sure you will love it. Share your feedback or suggestions in the comment section and don’t forget to tag me if you post them on social media. I am on facebook, twitter and Instagram.

Non-fried Dahi Vada Recipe
Non-fried Dahi Vada Recipe

 

Few more recipes which you will find interesting:

Khaman Dhokla

Moong Daal Bhajiya

Dahi Sev Batata Puri

 

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Punjabi Baingan Bharta Recipe / Baingan Bharta Recipe

Indian Roasted Eggplant Curry/ Punjabi Baingan Bharta Recipe
Indian Roasted Eggplant Curry
Punjabi Baingan Bharta Recipe

At my place, Roasted eggplant or Baingan Bharta is made with Litti or Batti but it is very different from the Punjabi Baingan Bharta. My dad is a big fan of Punjabi  Baingan bharta.  He orders it at almost every restaurant or Dhaba where we had a meal with him. We had some amazing and some horrible experience of Baigan Bharta ordered at a restaurant or Dhaba. (I hope he reads this :P) The Dhaba style Punjabi Baingan Bharta recipe has never disappointed us so far. There is something really amazing about Dhaba style food, rich in taste and it makes you crave for more. For me, road trips are also exciting because of these midway Dhaba lunches or snack breaks and the enticing food they offer.

Baigan ka Bharta is a simple dish made with the eggplant also known as aubergines roasted directly over the fire till it is charred, mashed well and then cooked along with commonly used Indian spice powders, but the smoky flavor of the roasted Baigan is the main highlight of the dish. The smoky flavor adds a different dimension to the dish so I will insist not to miss this step. Baigan Bharta with sattu paratha or tandoori roti with a dollop of ghee tastes really divine. I tried to make this Indian burnt aubergine curry or roasted eggplant curry at home this time and it turned out to be really good.

burnt aubergine curry
burnt aubergine curry

Try out this step by step picture recipe of Baingan ka Bharta and please do share with me on my social media handles – Instagram  Twitter Facebook

You can also check my Youtube Channel which I have created recently.

Also, check these recipes:

Kala Chana Ghughni Recipe

Palak Paratha

Chilli Cheese Toast

 

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Pomfret Fish Masala Fry or Pomfret Tawa Fry

Pomfret Masala Tawa Fry
Pomfret Masala Tawa Fry

 

 

Sundays are usually chicken curry day at my place. Fish curry is made rarely may be because everyone likes only “Rohu” fish at my place which requires time and a lot of patience to eat it. I first time had Pomfret Masala Fry in Daman at a shack and I really liked it. This spicy masala coated pomfret fry was melt-in-mouth and with a dash of lemon, it tasted absolutely delicious. I tried the deep fried version of pomfret fry at Tarkarli (locally called: pamphlet) but didn’t like it much.

Fried Pomfret or Pomfret  Tawa Fry:

I will anytime choose Tawa fry version over deep fried for not only health reasons but also because I like that spicy masala that coats the fish. You can also make Tandoori pomfret by cooking the fish in tandoori masala, this would be a healthier option. Let me share some basic benefits of adding fish in your diet. Fishes are the rich source of essential fatty acids (omega-3 fatty acids)and minerals.  It also contains a good amount of iodine which is critical for the thyroid gland. Thus, Pomfret is good for eyesight, healthy hair and skin.

Pomfret Fish Masala Fry

On one such Sunday morning, we went to the fish market to buy “Rohu” fish but I also got tempted to try making Pomfret Fish Masala Fry at home. It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for 15 minutes. Cooking this fish in mustard oil adds more flavor to the dish. Use non-stick pan or kadhai to prepare Pomfret Masala Tawa fry so that the masala don’t stick in the pan or kadai.

If you try the recipe don’t forget to tag me in your social media posts Instagram- @savorytales or Facebook @savorytales.

Also check the recipe of:

Chicken Seekh Kebab on Tawa

Schezwan Chicken Wrap

Chicken Momos


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Egg Chop or Dimer Chop Recipe

Delicious Egg chop

 

Egg chop is a lip smacking deep-fried snack option. It is made from boiled egg and boiled potatoes. I first time had egg-chop in Varanasi where it is available on almost on all the egg stalls so you can easily get your hands on it. These deep fried ball shaped chops are bound to attract you. Whenever I am in Varanasi, I try to relish kachoris, samosas, chaats, sweets and yes…egg-chop. The mention of egg-chops makes me nostalgic and I start missing Banaras.  It’s very popular in Bengal too by the name of “Dimer Chop or Egg Devil”. I read that they make it in two ways either the egg is coated with mashed potatoes or minced meat. If you love eggs like me then do check this recipe of Egg Pepper Fry.

Egg Chop

Egg chop is one of my favorite snack and must-have item when I am in Varanasi. The egg chops topped with green coriander chutney, chopped onion and some chaat masala sprinkled over it tastes simply amazing. It is very easy to make and you can be served to your egg-e-terian guests too. It’s a hit item for the kid’s tiffin box also. You can make some changes in the recipe like making the mashed potatoes more or less spicy as per your preference. However, to give it more crispy texture people roll the chops in bread crumbs before frying since I was not having crumbs prepared so I added cornflour to the potato mixture which acted as a binding agent during frying. I strongly feel that the green coriander chutney enhances the taste of these chops. Will be sharing the recipe of green coriander chutney on the blog.

Do give it a try and let me know your feedback or how you make it in your home. If you try this recipe and post it on Instagram don’t forget to tag @savorytales.

Varanasi Egg Chop

Check out the recipe of:

Instant Khaman Dhokla

Moong Dal Bhajiyas / Fritters

 


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Paneer Masala Using Tata Sampann Spices

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Paneer is the first thing that comes to my mind when it is about making something special for the vegetarian guests. In some houses paneer dishes are exclusively made on arrival of guests or on some special occasion, but at my place, the scene is entirely different it is made at least twice a week because everyone in my family is paneer lover. I like to make paneer masala gravy with different variations sometimes matar paneer, only paneer or kadhai paneer and I am always in search of different and new paneer recipes. Paneer is a good source of protein for all the vegetarians, so if you are on a high-protein diet it is good to add this to your diet.

My mom makes delicious paneer gravy and there is something different about the spices she uses that I am yet to discover. I have asked her for the recipe multiple times, but still feel something is always missing, so I console myself saying it must be the mom’s touch, but the fact is it is the perfect balance of spices that she uses which I am yet to master. Spices are key to make awesome Indian dishes.

Yesterday I received Tata Sampann Masala box for review. A beautifully packed basket full of spices that included Punjabi Chole Masala, Dal Tadka Masala, Paneer Masala, Red Chilli powder and Turmeric Powder. My eyes were stuck to the Paneer Masala Packet. The most important thing for the goodness of the spices is the natural spice oil, which is the key to aromatic and flavorful spices and Tata Sampann ensures to retain the natural oil and select the spices from the best farms. The best thing I found about the Tata Sampann spices is the packaging as they provide separate pouches of the masala so that the freshness of the spices is retained even after the box is opened.

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The moment I opened the Tata Sampann Paneer masala pouch it was very aromatic and I felt that this time I think I got the mom’s masala (finger’s crossed!) I used red chilli powder and turmeric powder too in the gravy. Red chilli powder actually added the required spiciness to the gravy which I find missing in other powders who give more of a red color than spiciness. The turmeric gave a rich yellow color to the gravy. The final paneer gravy tasted amazing, can’t say exactly like my mom’s paneer masala because it still lacked her touch, but yes, it was the nearest I could reach to her paneer gravy.

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Try out this simple recipe and if you try it do share your feedback with me. Follow me on Instagram – @savorytales


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