DAL VADA (Evening Special )



Ingredients:

Green moong dal- 3/4th cup
Yellow moong dal- 2 tbsp
Urad dal- 2 tbsp
Rice- 2 tbsp
Green chillies- 5
Ginger- small piece
Garlic- 6 cloves
Onion- 1 medium sized
Finely Chopped Coriander- 2 tbsp
Salt
Oil for frying

Pre Preparation:

-  Soak yellow moong dal, urad dal and rice in a bowl for 2 to 3 hours before making the dal vadas.

-  In another bowl soak green moong dal separately for 2 to 3 hours. We soak it separately as we have to remove the skin (chilka) later on.

- After 3 to 4 hours rub the green moong dal to remove the skin (chilka) as much as possible.

- Now in a mixer jar take green and yellow moong dal, urad dal and rice and coarsely grind them to make a semi thick paste. Make sure that the paste is not too runny.

- Finely chop the onion, green chillies, garlic and ginger.

Process:

- In the dal paste add onion, garlic, ginger, garlic, coriander, green chillies and salt and mix it well.

- Meanwhile heat the oil for frying in a pan.

- Once the oil is hot enough, pick up small portions from the mixture (small ball like shape) and carefully drop them in the pan one by one like we do for Pakora and half fry them (Kachha Pakka).

- After 15 to 20 minutes when the vadas cool down a bit, lightly press the vadas with your palms to flatten them.

- Again heat the oil and fry the vadas on medium flame till golden brown.

- Serve it with your favorite chutney and enjoy 

Comments

Post a Comment

Popular posts from this blog

Chettinad Cauliflower Ponda

Image
Chettinad Cauliflower Ponda is required Gluten - 1 1/2 cup cake flour - 1 cup. Caram Masala - 1 teaspoon baking soda - 1 pinch. Chilli powder - 2 tbsp. Green chilli - 2 (chopped) curry - 1 tbsp. Salt - the required amount. Oil - 1 cup (fry) water - 1 cup How to make Chettinad Cauliflower Ponda First put the dough into a bowl and mix well and do not get well. Add salt, salt, chilli powder, green chilli, baking soda and garam masala to mix well. Then put a pan in the oven and pour it into the oven to fill it and put the cauliflower into the fridge in the fridge and put it in gold.
Read more

Crockpot Balsamic Tenderloin

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.
Read more

CREAMY AND TANGY PASTA

Image
Ingredients: Pasta - 125 gm (I have used Penne pasta here) Tomato - 3 medium sized Garlic - 2 cloves Onion - 1 small size Butter - 4 tbsp All purpose flour (maida) - 2 tbsp Cheeze - 3 cubes Mix Herbs - 1 tsp Oregano - 1 tsp Chilly flakes - 1 tsp Milk - 1 cup (room temperature) Cream (malai) - 2 tbsp Salt Oil - 1 tbsp Sugar - 1 tbsp METHOD: Pre-preparation: - In a broad pan take take water and add 1 tbsp oil to boil the pasta. - Once the water is boiling add pasta into it and cook it until it is cooked 75% and then strain it out on a plate and add 1 tbsp oil over it so that it wont stick together. - In another pan boil the tomatoes and peel the skin once it cools down. Now roughly chop the tomatoes and grind them to make a tomato puree. - Finely chop the garlic and onion. White Sauce: - In a pan take 2 tbsp butter and maida and stir it for 1 minute on slow flame. Do not cook it for more than 1 minute and it should not turn brown, the colour should rem...
Read more