Saturday, January 12, 2008

Black-Eye Peas Pakoda

I had some left over cooked black-eye peas in my fridge from last 3 days. And I was thinking to add that to veggies when I made curries. Its almost weekend and I am out of vegetables, so no curries untill I go and get some fresh produce.

For lunch today I made rice and tomato sambar, was feeling like having something crunchy with that so just thought of making pakoda with black-eye peas(1 cup cooked), so sliced some red onions(1 meduim) and green chillies(1 ) mixed to leftover peas and added 2 tsp of rice flour(for crispiness) and salt to taste. Deep fried in the hot oil for 3-4 mins, untill crisp on outside.

It tasted like pakoda and as well as vada(channadal kind), very different and delicious at the same time. I thought of naming it as 'Vakoda' :), since it looks like pakoda I stick with that.

*Since I have used cooked peas, peas were soft when bite into it and crispy at the same time from onions.

Have a nice Weekend .

Friday, January 11, 2008

Cornmeal Idlies

Cornmeal Idlies with Onion-Tomato Gojju

I make rava idlies regularly, just for a change I tried making idlies using Cornmeal, it turned out pretty good and tasted more delicious than regular rava idlies.

Recipe is same as for making Rava/soji/semolina idlies. I used home made slightly sour yogurt, one can substitute this with store brought yogurt or sour cream or both half and half.

Ingredients :
  • 2 cups of corn meal ( can use 1 cup of corn meal and 1 cup of rava)
  • 2 cups of yogurt
  • 1 carrot - grated
  • few curry leaves and cilantro leaves.

For tempering

  • Oil- 2 tbsp
  • Mustard seeds- 1tsp
  • Channa dal- 1tsp.


  1. Heat oil in a pan add mustard and channa dal. When it starts to pop add corn meal and fry for 5 mins on medium heat.
  2. Swith off and once cool add carrot, curry leaves ,yogurt and salt. Mix well and keep this for 10 mins or so.
  3. Cornmeal mixture will be thick, add little water or more yogurt to make it bit thin.
  4. Pour and Steam them in idli moulds for 20 mins. Let it cool, unmould and serve with chutneys or gojju.

Details for making rava idlies click here.