DAL VADA or PARIPU VADA

This Dal Vada is little different from traditional Dal vada which uses anyone like Bengal Gram/Split Chickpeas/Chana Dal. But in this I added Chana Dal, Urad Dal and Toor Dal.

Ingredients

1. Socked Chana Dal - 01 Cup
2. Socked Urad Dal - 01 Cup
3. Socked Toor Dal - 02 Cups
4. Green Chili - 05 Nos
5. Dry Red Chili - 03 Nos
6. Ginger - 01 Piece
7. Curry Leaves - Few
8. Hing/Asafoetida - 1/4 Tsp
9. Oil - As per requirement
10. Salt - As per taste

Methods

1. Clean Chana Dal, Urad Dal and Toor Dal.
2. Add Dry Red Chili, Asafoetida and salt and grind the item into a coarse paste.
3. Now, add Green Chili, Ginger and Curry leaves and grind it once again.
4. Don’t worry if there are few whole lentils left as they will add crunch to the vadas
5. Heat oil in a Kadai or frying pan in medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make it a round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour.
8. Remove from the oil and place them in a plate lined with kitchen towel or butter paper to remove excess oil.

Serve Hot with tea and coffee as evening snacks

Tips: Don't add excess water while grinding the dal as it will be difficult to make round discs and also it will consume more oil.

Wheat Upma

Wheat Upma is a healthy breakfast recipe. It is good for person having diabetics.

Wheat Upma

Ingredients

1. Broken Wheat - 01 Cup

2. Oil - 2 Tbsp

3. Mustard - 01 Tsp
    Red Chilli (Dry) - 01No
    Curry leaves - Few

4. Small Onion(Chopped) - 1/2 Cup

5. Red chilli Powder - 1 Tsp
    Coriander Powder - 1 Tsp
    Fennel Seeds - 1/2 Tsp
    Cinnamon - Small Piece
    Cardamom - 01 No

6. Boiling Water - 02 Cup

7. Salt - As per your taste

Methods

1. Heat Oil and crackle the mustard seed.
2. After this add red chilli, curry leaves and chopped onion 
3. Fry till onion become soft.
4. In this add items mentioned in Sl no. 5 of ingredients and fry for few minutes.
5. Then, add broken wheat into it and fry it.

6. When nice smell comes out, add water and salt as per your taste.
7. Cover and cook it till wheat is properly cooked



 Serve Hot

Savoury Diamond Cuts

Good evening, Today i like to share the recipe of evening snack, which will go well with evening tea or coffee. This one is also like by children who like spicy snacks. I call this snack as spicy diamond

Ingredients

1. Maida - 1 cup

2. Chilly powder - 1 tsp

3. Cumin seed - 1 tsp

4. Ghee - 4 tsp

5. Salt to taste

6. Water

7. Oil to fry  

Method

1. Add ghee, cumin seed and salt to the flour

2. Knead the dough with water. Allow the dough to rest for an hour.

3. Make three to four small balls. Roll out these balls like a chapati.

4. Use a knife to cut it lengthwise and then diagonally to get diamond shaped pieces.

5. Heat oil in a pan and deep fry the pieces. Remove when they are brown in colour.

6. Cool and store in air tight containers.

Lady's finger fry or Bhindi fry

Lady Finger earned its curious name because the edible part of the plant is long and tapered, much like the fingers of an elegant lady. Lady Finger is a wonderful source of important vitamins such as vitamins C, A, E, K, and B complex, as well as iron, calcium, potassium, sodium, copper, magnesium, selenium, manganese and zinc. It is also low in calories and high in dietary fiber.

Okra provides numerous health benefits, including the weight loss, reduces cholesterol, diabetes, glowing skin, strengthens the bones, protect against colon cancer, lung cancer, cavities in the teeth and many more.

Bhindi Fry

Ingredients

1. Lady's Finger - 250 grms

2. Ginger Garlic Paste - 1 tsp

3. Garam Masala - 1 tsp

4. Coriander Powder - 2 tsp

5. Turmeric Powder  - 1/4 tsp

6. Green Chili - 02 nos

7. Onion(large), Chopped - 01 no

8. Tomatoes - 01 or 02 nos

9. Curry leaves - few

10. Salt - To taste

11. Oil - 02 tbsp

Method

1. Put the oil and add ginger garlic paste and salute well.

2. Add garam masala, coriander powder, turmeric powder, green chili and onion, then mix it well.

3. When onion become soft, put little oil if you want.

4. Add tomato to it and mix well and cook till tomato become soft.

5. Now, add lady's finger, salt and curry leaves and mix well.

6. Cook this for 10 min.

Serve it hot with rice or chapati

Try and add your valuable comments

  

MYSORE MASALA DOSA

 Masala Dosa

There are many varieties of masala dosas. Today I tried the Mysore Masala Dosa. This is one of the favorite breakfast for me and my husband. I usually make this when some relatives came to visit us.

Ingredients

For Dosa:

• Raw Rice - 1 cup
• Par boiled rice (Cooked) – 1/2 cup
• Urad dal - 3/4 cup
• Methi seeds - 1 tsp
• Salt to taste

For Potato Masala:

• Potatoes (Large, Boiled, Mashed)- 02 Nos
• Onion (large, sliced) – 01 No
• Green chilies (slit) - 2-3 Nos
• Ginger (finely minced) - 1"
• Garlic (finely minced) – 05 nos
• Turmeric powder - 1/4 tsp
• Salt to taste

For tempering of Potato Masala:

• Mustard seeds - 1 tsp
• Urad dal - 1 1/2 tsps
• Curry leaves - 1 sprig

For Red Chutney:

• Red chilies - 4-5
• Coconut (fresh and grated) - 1/4 cup
• Garlic - 1 large clove
• Salt to taste

Methods

To make the dosa batter

1.  Soak rice, urad dal and methi seeds in a large bowl with enough water for 4-5 hours.  
2. Drain the water from the soaked rice-dal mixture and grind along with cooked para boiled rice, adding little water while grinding. It should be a smooth paste, neither too thick nor runny. Add enough water to make a smooth batter. Add salt to taste and mix it well
3. Ferment the dosa batter overnight. It will rise on fermentation.

To make potato masala

1.   Heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute till it become soft.

2.   Add the turmeric powder and mix. Add the boiled potato and mix well.

To make red chutney

1. Grind the red chilies, garlic, grated coconut and salt to a fine paste. Remove to a bowl.

To make the dosas

1. Heat a non stick dosa pan and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles.  
2.  Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
   

Serve Mysore masala dosa warm with sambar and coconut chutney.