Dahi Vada / Mota Dahi vada (Split Lentil Dumpling in Yogurt Sauce)

Dahi vada or Dahi bhalla are lentil based savory deep fried balls. This dish is as popular appetizer in the north Indiaas in the west India. These vadas are covered with fresh chilled yogurt and spices and served with sweet spicy and tangy chutneys….
Ingredients:

For Vadas:

1.      1 cup yellow moong daal skinless

2.      1/2 cup split black lentil skinless

3.      1 teaspoon chili paste

4.      1/2 teaspoon ginger paste

5.      Salt to taste

6.      Pinch of meetha soda

7.      Water as required

8.      Oil for deep frying

Method:

1.      Wash and soak both lentils 3 to 4 hours in water.

2.      Drain the water and grind them into smooth thick batter.

3.      Add a little water if required.

4.      Add in chili - ginger paste, salt and mix well.

5.      Heat the oil in pan add pinch of soda in vadas batter and mix.    

6.      Wet the big spoon in water than take batter in spoon.

7.      Gently and carefully drop this into the hot oil. Repeat this process.

8.      Deep fry in medium heat until golden brown.

9.      Pressing them lightly and sock all vadas in bowl of water for 3 to 5 minutes.

10.  Now take out the vadas from water, take one by one vada in your palm. Press with both your palms and squeeze so as to remove the excess water from it.

11.  Arrange them in a serving dish and pour the chilled yogurt sauce evenly.

12.  Garnish with red chili powder, cumin coriander powder, black salt, chaat masala, coriander leaves and tamarind chutney.

13.   Chill the vadas before serving.          

For Sweet Yogurt Sauce:

1.      3 cup yogurt

2.      3 tablespoon sugar powder

3.      1 teaspoon roasted cumin powder

4.      1/2 teaspoon coriander seed powder

5.      1/2 teaspoon red chili powder

6.      1/2 teaspoon chaat masala,  

7.      1 teaspoon black salt

8.      Salt to taste

Method:

1.      Mix all ingredients in bowl and beat it well.

2.      Keep it in refrigerator.   

  

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Homemade Piping Gel

Ingredients:

1.      1 tablespoon corn flour (starch)

2.      1/4 cup sugar

3.      1/4 cup lemon juice

4.      1/4 cup water

Method:

1.      Mix all ingredients in one small saucepan.

2.      Whisk very well make sure batter is no lumpy.

3.      Stir medium to high heat until mixture is boils and thickens.

4.      After cooled add color as desired.Put in piping bag and use it.   

Note:

Thailandweather is very hot, so I used after one hour.

But if weather is cold so you can use quickly  once its at room temp. because its  get thicker slowly.  
Store up to 2 months in refrigerated. 

Eggless Vanilla cake with Buttercream Frosting

For cake

Ingredients:

1.      2 cups all purpose flour

2.      1 tin condensed milk (397 gms)

3.      1 cup milk

4.      1 cup butter soften at room temperature

5.      1 teaspoon baking powder

6.      3/4 teaspoon baking soda

7.      1 teaspoon vanilla extract

For Butter cream Frosting

1.      1 cup butter soften at room temperature or vegetable shortening

2.      4 cups sifted confectioners ‘sugar

3.      1 teaspoon vanilla extract

4.      2 tablespoon milk

 

Method:

1.      Grease and line rectangle cake pan, preheat the oven to 180º C.

2.      Sieve the flour, baking soda and baking powder together 2 to 3 times. Set aside.

3.      Beat the butter and condensed milk until light and fluffy.

4.      Add vanilla extract to the wet ingredients and mix well.

5.      Mix the dry ingredients with the wet mixture. Mix well, the batter is too thick.

6.      Add milk and beat, the batter is not very thick it’s should be similar pancake batter consistency.

7.      Fill this in cake pan and bake them for 30 to 40 minutes or until toothpick inserted in center comes out clean.

8.      Cool the cake completely on wire rack.

9.      For the frosting, beat butter and vanilla in large bowl until light and fluffy.

10.  Now add in icing sugar beating well after each addition and scraping sides and bottom of bowl frequently.

11.  Add milk and beat until light and fluffy.

12.  Frost top and side of cake with frosting.

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Animal Face Cookies

Piglet, Bear, Doggie, Rabbit, Kittle, Parrot ohhhh…..my God!! My son is so happy…. Today he takes his meal properly…and listen everything nicely, because his mum make his favorite cookies……Actually he was not well last night, he had  little cold and fever and that’s why he didn’t went to school. Stay all day with me, he came in my kitchen and say mum can I help u ? ….so sweet J  We decide we make some cookies. First he was up sad because in cookies I would use his koko crunch. But when I saw him a picture for those cookies and he was agreed for use koko crunch. Than we were making this cookies. This recipe I brought from net. They are so cute and crunchy  cookies! My recipe is slightly different with original recipe so its here…… 

Ingredients:

1.      1 cup cake flour

2.      3 tablespoon icing sugar

3.      1/2 cup milo powder

4.      2 tablespoon milk powder (optional)

5.      1+1/2 tablespoon corn flour (starch)

6.      1/3 cup butter or 1/2 cup shortening soften at room temperature

7.      Chocolate chips

8.      Koko Krunch

  

       

Method:

1.      Beat the butter 2 to 3 minutes than add Milo in and beat again for 2 minutes.(Do not over beat)

2.      In one bowl sieve the cake flour, milk powder and corn flour.

3.      Combine the all flour and butter together, mix well.

4.      Take this dough and put chocolate chips into each piece of dough, Give round shape.

5.      Line the baking tray with butter paper, preheat the oven 150º C. 

6.      Put this round shape on butter paper Insert chocolate chips and koko crunch for eyes, mouth and ears (see the picture).

7.      Bake those cookies 150º C for about 20 to 25 minutes.

8.      Cool on wire rack store in an airtight container.

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