Sanoli's Kitchen: 2012

Monday, December 31, 2012


Hi Friends,

I am part of very interesting contest 'South vs North Challenge' organised by Divya Pramil of You too can cook Indian food. This is my second entry to this challenge, though I could not post November's challenge due to some unavoidable circumstances. 

As I belong to the Northern Group, so challenge came from Sherin on behalf of Southern team. This month Sherin challenged us to make Methu Vada, one of the great urad dal savory, famous and very popular among Southern India. Me and my family loved this scrumptious delightful savory a lot. I tried to make it on proper ways following the rules, now friends, its your turn to decide, whether I could made Methu Vada perfectly or not!
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1 Cup Urad Dal / Uzhunnu Parippu (with no skin)
15-18 Curry Leaves (finely chopped)
2 Green Chillies (or as per taste)
1 onion (finely chopped)
1/2 tsp Asafoetida
1 tsp Freshly Crushed Black Peppercorns
Salt to taste
1/4 cup Water
Oil to Fry

Soak urad dal overnight.

Drain water completely. Grind it with two green chillies. Add water drop by drop as required while grinding.

Grind dal till it makes a smooth paste. The batter must be very thick. Keep it aside for 30 to 40 minutes.

Now add chopped curry leaves, onion, asafoetida, crushed black pepper and salt in it. Mix well and stir nicely, so that batter will be little fluffy. Keep it aside.

Heat oil in a wok enough to dunk the vadas.

Grease a pastic sheet with little oil. 

Wet your right hand, then make a small ball out of the batter and pat it in the greased plastic sheet. Carefully transfer it to the wok with make a small hole in the middle of each vada.

Deep fry the vada on the medium flame. Flip over the second side once the sides turn golden brown. 

When both sides turn golden brown, remove it from the oil by using a slotted spoon and drain on a kitchen papper towel to absorb the excess oil from it.

Now delicious Methu Vada, which is crispy from outside but soft spongy from inside, is ready to serve.

Serve hot with coconut chutney accompanying with sambar.

Linking to: Sherin, our Southern Team.

Monday, December 24, 2012


I am sure you are in a joyous mood with the celebration of Merry Christmas. Wishing all of my readers and friends A wonderful Christmas.
Celebrated this joyous moment with scrumptious and my hot favourite CHILLI CHICKEN. It is teen's favourite too. This delicious and flavorful chicken recipe, needs very less effort than any other Indian Chicken dishes I know. I used boneless chicken, but you might use chicken with bones, that's also comes out good. A popular INDO-CHINESE goes well with noodles, fried rice or simply with hot & sour soup. A great and spicy supper that can be made in advance.

500 gm Boneless Chicken
2 + 1 tbsps Corn Flour
2 tbsps Dark Soya Sauce
2 tbsps Tomato Chilli Sauce
2 tsps Rice Vinegar
A pinch of Ajinomoto
1/2 tsp White Pepper powder
1/3 tsp Garlic Pepper powder
1 Egg
12 Pods of Garlic
1" Ginger (minced)
6 Green Chillies
1 tsp Ginger-Garlic paste
2 Medium Onions
1 Tomato
2 Green Bell Peppers
2 Green Onions
1/2 Cup Chicken Broth / warm water
1 tsp Sugar
4 tbsps Sesame Oil
1/2 cup Vegetable Oil for Frying
Salt to taste

Cut Chicken in bite sized small pieces. Wash and make it pat dry.

Marinate chicken with ginger-garlic paste, garlic pepper powder, 1 tbsp soya sauce, egg, 2 tbsps corn flour and salt. Keep marinated chicken aside for 30 seconds.

In the meantime, chop garlic, green onions and green chillies.

Cut Onion, green bell pepper and tomato in cubes. Set aside.

Heat vegetable oil in a wok. Add few marinated chicken pieces. Fry both sides of the chicken pieces till golden brown.

Remove from oil  by using a slotted spoon and keep on a kitchen paper towel. Follow the same process and fry all the chicken pieces.

Heat sesame oil on another wok on high. Add chopped garlic, ginger and green chillies in it. Saute for few seconds and now add onions and fry for a minute or two.

Then add green bell peppers, tomato, soya sauce, vinegar, white pepper powder, ajinomoto and salt in it. Fry for another 2-3 minutes on high heat.

Add fried chicken pieces in it. fold nicely.

Now Add chicken broth/water in it. Dilute 1 tbsp corn flour in 1 tbsp water nicely and add in wok. Add chopped green onions in it. Fold nicely and remove from heat.

A delicious fusion dish, Chilli chicken is ready now. Serve hot accompanying with hot and sour soup or noodles or any fried rice.
Sending to: Celebrate Christmas @ Divya & Jagruti

Friday, December 21, 2012


"Eat breakfast like a king, lunch like a prince and dinner like a pauper"
Semolina Upma or Nonta Sooji is a very common weekend breakfast/evening snack when we bored with bread or roti. May add carrot, capsicum and onion in it, it's your choice. It is one of my favourite breakfast recipes next to poha (chirer) pulao, super delicious, tasty, flavorful kid's delight and too easy to make. A dish which is mostly popular in allover India.

3/4 Cup Semolina (sooji/rava)
5-6 Florets of Cauliflower
1 Medium Potato
1/2 Cup Green Peas (frozen)
3 tbsps finely chopped Coriander Leaves/Cilantro
1/3 tsp minced Ginger
1 tsp finely chopped Green Chillies
1/2 tsp Mustard seeds
8 Curry Leaves
A pinch Asafoetida
A pinch of Turmeric powder
2 tbsps Vegetable Oil
1/2 tsp Clarified Butter
1 tsp Lemon Juice
1 tbsp Raisins
1 tbsps Roasted Peanuts
2-3 tbsps Water
1 tsp Sugar (for flavour)
Salt to taste

Dry roast semolina for 3-4 minutes on medium heat. Remove from heat and set aside.

Wash potato and cauliflower nicely. Chop cauliflower florets. Cut potatoes in very thin slices. Keep it aside.

Heat Oil in a wok. Add Mustard seeds in it. When mustard seed starts to crackle, add ginger, green chillies, curry leaves and asafoetida in it. Saute for a minute. Add potato, cauliflower, green peas, peanuts, turmeric powder and salt in it. Fry for 3-4 minutes on medium heat.

Now add roasted semolina and raisins in it. Fold every thing nicely for 1-2 minutes on low heat.

Add Sugar, chopped coriander leaves in it. Sprinkle little water in it and mix everything for two more minutes on low heat. Finally add clarified butter and lemon juice in semolina. Switch off heat, fold nicely.

Serve hot as a luscious breakfast / brunch dish or just as tea-time evening snack.

Wednesday, December 19, 2012


I was craving banana fritters. So I looked around to find on hand ingredients, I had two ripe bananas. They look ugly indeed, but taste awesome. So I thought to make banana fritters with melted chocolate coating. I saw a easy but nice recipe at Trust me, those banana chocolate puffs just melt inside the mouth, so soft and toothsome delectable dessert. Here, I deep fried those fritters, but you may pan fry or shallow fry, that also comes out good. These delicious tasty treats can be eaten anytime...morning, noon, evening or night as a snack or as dessert. These puffs are so easy to make and satisfy any craving you may have....

2 Ripe Banana
1 Cup All Purpose Flour
1 tspVanilla Essence
1/3 tsp Baking Powder
1/3 Cup Chopped Cashewnuts
2 tbsps Raisins
1/2 Cup Sugar
1/2 Cup Milk
2 tbsps Powdered Sugar
1/2 Cup Coffee Liquer
3.5 OZ Dark Chocolate Cubes
Oil for frying


Mash those bananas nicely with a fork. Set it aside.

In a large bowl, combine all purpose flour, vanilla essence, baking powder, chopped cashewnuts, raisins, sugar. Add Banana and milk in it.

Whisk nicely to make a homogenous batter. Milk with help bring the dough together. Keep it aside.

Pour oil in a wok on medium high heat. Scoop a tbsp of dough and gently pust it in hot oil. Fry both sides for 3 minutes each.

Drain on a papper towel to absorb excess oil from it.

Heat chocolate cubes with liquer coffee in a pan. When it melts, just remove from heat and keep it aside.

Now Dip one side of each puff in melting chocolate and place it on a plate or tray. Follow the same process for all puffs.
Sprinkle little powdered sugar on the top of each puff.

A mouthwatering dessert 'Banana Chocolate Puff' is ready to serve.............Enjoy!!!

TIPS: Instead of powdered sugar, may garnish those puffs with coconut flakes too.

Recipe Source & acknowledgement:

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes
Sending to: Jaleela's event @ 'Bachelor's Feast'
 Sending to: Celebrate - Christmas @ Divya & Jagruti
Sending to: Amy's Cook like a celebrity Chef