Keerai vadai recipe

Keerai vadai recipe.

Ingredients:

keerai (arai keerai/mulai keerai) - 1 cup chopped ( in english it is green leafy vegetables)
chopped onion - 1
chopped green chillies - 2
chopped ginger - 1 piece
gram dal - 150gm (soaked for 2 hours)
fennel seeds - few
salt to taste

Method:

1. use a blender and grind gram dal to coarse paste without adding water.
2. take a bowl and add gram dal paste with chopped keerai, chopped onion, chillies, fennel seeds, ginger and salt.
3. mix it well and keep it aside.
4. heat the oil in a pan and once it is heated well, make vadas one by one.
5. fry vadas till it gets golden brown colour.


hot keerai vadai is ready for a sunday evening.

cookingly yours,
ram

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Milagu vadai

How to make Anjaneyar vadai / Milagu vadai / Temple style crisp pepper vadai

Milagu vadai or pepper vadai are well known as Anjaneyar vadai.Because,these vadais are made as offerings to lord Anjaneya.These vadais are connected using a thread and garlanded to the Lord.The speciality about these vadais are ,they are fat free.Since ,we are not adding water to the mix while grinding,it will not absorb much oil.

These also resembles the thattai.Since i stay in nanganallur, i get oppurtunity to go to anjaneyar temple. they used to give milagu vadai often as prasadam which tastes awesome. infact, thats one of the reason i tried myself and what a beauty!!! by blessings of lord hanuman the recipe of this milagu vadai came out so good, so iam sharing this superb dish to you people.

If we are frying the vadai as normal vadais,then the crispness may not last longer.So inorder to retain the crispness,we are going to partial fry the vadais.Then we are going to deep fry them for the second time as batches.This wil make the vadais crisp.

Ingredients:
1.Urad dal                  -         1 cup   (160 gm)
2.Pepper                     -         1/2 tsp
3.Hing                         -         a pinch
4.Salt                           -        1/4 tsp

Method:

• Wash and soak the urad dal for an hour.
• Drain it and grind it in the mixie without adding water.
• The grinded mixture should be coarse not a paste.
• Mean while pulse the pepper and break it roughly.
• Take a bowl,mix the grinded urad dal,hing,salt and  broken pepper.
• Mix them well.
• Heat oil in a pan or kadai.
• Take a tbsp of hot oil and pour it on the vadai mix.
• This will make the vadai even more crisp.

• Take a ziploc cover,grease with oil.Grease ur hands also with oil to tap the vadai thinly.
• Take small lemon sized balls and pat it on the cover into a extremely thin vadai.
• Mark a hole in the centre.(This will cook the vadai faster.)
• Cook the vadai in oil on both sides.
• Remove the vadai,when it is light brown colour.(The trick here is, we are going to fry the vadai again in batches.This makes the vadai crisp always.Even after days.)
• Once all the vadais are cooked till light brown,place them on paper towels.
• Take the slightly browned vadais in batches and cook them again till it turns golden brown
• Store in clean ,air tight containers.The vadais will be crispy for longer,since we had double fried them.

Note:
  -Ensure that,the vadais are patted thinly.If not they will become hard .
  - At any point of time ,dont add water to the mix, while grinding.
  - Making holes in the vadai will make the vadai to cook faster and crisper.
  - Adding hot oil to the vadai mix will make them crisper and crunchier.
  - When frying the vadai for the second time,keep an watch on the vadai,as there are chances to get black.
  - We can also add  a tsp broken urad dal to the mix to get crunchier vadais.

Jai Sri Anjenaya!!!!

cookingly yours,
vinu

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Masala vada recipe

 How to make masala vada or masala vadai

Basic Information

Prep Time: 1 to 2 hours
Cook Time: Under 15 min
Serves: 2 people
Yield: Makes around 6-10 Vadais depending the shape and thickness

Ingredients

    1/3 cup whole black gram dal (urad gota dal)
    1/3 cup bengal gram dal (channa dal)
    1/3 cup Pigeon peas (toor dal)
    1 medium onion,chopped very fine
    1 tsp Garam Masala
    2-3 green chillies, sliced thinly (or as per taste)
    2-3 dried red chillies (as per taste)
    salt to taste

Method
1.Soak the 3 lentils in sufficient water (after cleaning in cold water) for at least 1 hour.
2.Drain the water well and blend it in a food processor. Make sure you add No water.
3.The consistency should be very thick. If you are not able to blend properly, then add few drops at a time. The ground mixture should be little coarse and you should be able to take it in your hands and shape them.
4.Now add rest of the ingredients to this mixture and stir until blended well.
5.Take a plastic sheet or small piece of banana leaf. I usually prefer banana leaf and by this we can avoid plastics in our kitchen :) Grease little with oil/water. If you are just a beginner cook, then add oil in order to avoid the water splattering the hot oil when you drop this batter. Take a little of the fritter mixture. Shape it into a round and press it flat on the sheet. oil your fingers to avoid it from sticking to your hands.
6.Now flip the plastic sheet to your hands so that the mixture drops smoothly on your fingers. You can put it directly to the oil if you are comfortable.
7.Drop this gently to hot oil and fry until both the sides is golden.
8.Place it in paper towel to get rid of excess oil.
9.Serve hot with any condiment of your choice or just by itself. Masala Vadai. It is excellent the minute it is made.  So make sure you make them just few minutes before serving.

cookingly yours,
vinu

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Paruppu Vadai-Paruppu Vada

Paruppu vada
 
Ingredients :

1 tumbler toor dhall
1 tumbler bengal gram
5-6 dried chillies
Salt for taste

Method :

Soak toor dhall & bengal gram in water for 30 minutes.
Add the soaked grams along with dried chillies, salt , asafoetida and grind well in mixer grinder.
Add some curry leaves to that and mix properly.
Heat the oil and put small round cakes of the mix into that and fry till it becomes golden brown colour.
Hot paruppu vada is ready now.

cookingly yours,
ram

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