Baked Instant Medu Vada 

(Indian Savory Dumplings)

This is a combination of the batter for Instant Vada from Herbivore Cucina, baked (but in a mini-bundt pan), according to the method for Baked Medhu Vada of My Kitchen Adventures [Suji's Kitchen].

The batter contains urad dal (legume) flour and rice flour, with some baking soda and seasonings. (I did add a pinch of baking powder that wasn't in the recipe, to make the batter lighter.) It's the use of these flours, rather than soaking and grinding the legumes and grain, that makes the batter "instant."

The original baking method used a doughnut pan, which I don't have. I figured a mini-bundt pan would suffice, instead. I think it worked rather well, if I may say so. 😉 The taste was yummy, and the Vadas were fairly light. Almost as good as winning the Super Bowl? 

Herbivore Cucina Website, Instant Dahi Vada 

My Kitchen Adventures [Suji's Kitchen] Website, Baked Medu Vada

Baked Broccoli & Cauliflower Fritters

with Spiced Yogurt 

(Pakore Waali Punjabi Kadhi)

This recipe is from Vegan Richa. First, I made the Kadhi (spiced yogurt). The original recipe is vegan and calls for vegan yogurt for the Kadhi, but I must confess that I'm not a vegan, and so I used regular whole-milk yogurt. The Kadhi was very simple to make, yet smelled so yummy. Due to my own error it was too salty, but I ate it anyway, it was so good. 

Recipes for Kadhi call for mixing chickpea flour with yogurt, and cooking it. Unfortunately, it's too heavy for me to eat that way, and so I haven't made Kadhi in several years. I decided to try Kadhi again, this time adding some leftover Hummus (see recent post) instead of the chickpea flour. (This might help explain how I managed to oversalt the dish.) The smell reminded me of Kadhi from years past, so I think it worked well.

I made the Pakoras (fritters) separately, using frozen broccoli & cauliflower, that I defrosted in the microwave first. Once the Pakoras were baked, I just added some to the Kadhi for the meal. Mmm, I have extra Pakoras! which will make a nice, light meal themselves.

Vegan Richa Website, Baked Broccoli Fritters with Spiced Yogurt -- Pakore Waali Vegan Punjabi Kadhi

Kolokithokeftedes 

(Greek Zucchini & Kale Baked Fritters)

These were from the recipe of Feel Good Foodie. This is a baked version of a traditional family recipe, and I think the long, slow baking really brought out the flavor and sweetness of the zucchini. I've really been enjoying these fritters! Yum. 

I didn't want to waste the water squeezed out of the salted zucchini (which there was a lot of!), so I heated it up and added some potato flour. I thought it would make a good sauce for the fritters, or a soup (with added water). (When I boil zucchini, I save the water to use for rice or soup, but sometimes I just drink it, because I really like it.)

I didn't have the spring onions or feta mentioned in the recipe, and I forgot the frozen homemade paneer (Indian cheese) that I was going to use as a substitute for the feta. And although I did squeeze out the water from the salted zucchini, as instructed, I didn't do quite enough; I added some breadcrumbs to dry it up a little. After I set out spoonfuls of fritter batter on a baking sheet, I sprayed them with oil. The cooking time in the recipe was good, but I added a few minutes on each side, as the fritter batter was a bit wet (due to my fault). The fritters were nicely browned, and even a little crispy. Mmmm... 

Feel Good Foodie Facebook

Feel Good Foodie Website, Zucchini & Kale Baked Fritters