Ingredients:
Urad Dal - 1 cup
Green chilies, finely chopped - 2
Curry leaves, finely chopped - 5
Ginger, grated - 1/2 tsp
Salt to taste
Oil for deep frying
Method:
1) Wash and soak Urad Dal in the water for 4 to 5 hours. Drain all the water. Grind to fine paste. Do not add water while grinding. (If you need water to make batter just add 2 -3 spoons of water don't add more water)
2) Transfer the batter into a deep bowl. Beat this mixture with hand-mixer or egg beater or hands for 2 minutes. This will incorporate air and make the batter light. Then add green chilies, ginger, curry leaves and salt to taste. Mix well.
3) keep ready a bowl of water, before starting the frying process.
4) Dip your hand in the water bowl. Pick and hold lemon size batter on four fingers, poke in the center with your thumb. immediately drop carefully into hot oil. Use your thumb to push the batter ahead from your fingers
5) Heat Oil for frying. Turn the heat to medium high.
6) Deep fry vadas into hot oil till color turns to golden brown. Serve Hot vadas with Sambar and Chutney.
Ingredients
Peas - 1/4 cup
Carrot - 1/4 cup
onion - 1 (chopped)
Tomato puree - 3 tomatos puree
Ginger garlic paste - 1 tsp
potato- 1/4 cup
Green peppers - 1/4 cup
Red chilly powder - 1/4 tsp
coriander powder - 1/2 tsp
chat masala- 1/4 tsp
Tandoori masala - 1/4 tsp
Garam masala - 1/4 tsp
yogurt - 1/4 cup
lemon juice - 1/2tsp
Butter or oil - 1 tbsp
coriander leaves -chopped
salt - To taste
Method:
1. Heat butter/oil in a pan add onions , ginger garlic paste fry for a min and add salt .
2. Add coriander powder , red chilli , garam masala , chat masala , tandori masala and add potatos mix well and little water cook for 5-10 mins low flame .
3. After potato half cooked add Carrot , peas , green peppers and cook for 10 mins .
4. In bowl add yogurt and beat well , after veggies boiled add yogurt and tomato puree and cook for 15 mins
5. Finaly add coriander leaves .
6. Take into serving bowl and add clarified butter butter
Serve hot with roti, steamed rice
Ingredients:
Bengal gram - 1 cup
Black gram dal - 1 cup
jeera - 1/4 cup
Pepper - 1 tsp
Coriander seeds - 1/2 cup
Red chillies - 10
Curry leaves - 25
Garlic cloves - 4
Tamarind - lemon size piece
Salt to taste
Method:
1. Dry roast all the ingredients in a pan on low flame for 15- 20mins. Roast till the dals release their flavor and turn golden. Remove and cool.
2. Place the cooled dals and spices along with salt in a blender and grind to make a coarse powder
3. Store in an air tight container and serve with dosas and idlis with a helping of ghee or oil.
