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Daily Archives: June 18, 2012
Cheating picture No.2. This was made as part of the Punjabi Thali two months back, now getting featured on its own.
Another interesting fact about me: My entire dress collection fits comfortably into a single rack of the standard wardrobe!
I simply don’t have any interest in that section anymore. I recently got two sets of dresses stitched, but they have been sitting inside the cover well over an year.
Enjoy the recipe.
- Vada : 8
- Yogurt : 3 – 4 cups
- Chili Powder : 1/2 tsp
- Roasted Cumin Powder : 1/2 tsp
- Tamarind/Dates chutney : 2-3 tbsp
- Check out this post for making vadas. Once they are cooked and taken out of the oil, put them in a bowl filled with hot water.
- Let the vadas soak in the water for 4-5 minutes.
- Whisk the yogurt so that there are no lumps. Add salt as required and chili powder and cumin powder.
- Take the vadas from the bowl and squeeze out the excess water. Let them soak in the yogurt for at least half an hour.
- Refridgerate and serve garnished with coriander and chat masala.
I was eagerly looking forward to BM 17. The new apartment has more windows than walls and I was really looking forward to clicking some pictures in natural light. No more taking the food to the car park as I was doing in the previous house.
Well, now with the camera missing I just don’t know what to do. So I thought of posting recipes from the Thali meals I did for Valli’s Thali Mela.
And thought I will share some interesting facts to distract you all from the same old pictures.
Fact 1 : We don’t have television at home. Haven’t had one for the past 6 years.
Enjoy the vada recipe when you get over the shock :)
Recipe Source : Tickling Palates
- Urad dal : 1 cup
- Corn Flour : 2 tbsp
- Green Chilies : 2, chopped fine
- Onion : 1/2 small, chopped fine (optional)
- Ginger : 1/2 ” piece, chopped fine
- Whole Black pepper : 4-5
- Curry leaves : 1 sprig, chopped fine
- Oil for deep frying
- Wash and soak the dal for 30 – 40 minutes. Drain the water before grinding
- In a wet grinder or mixie jar, grind the dal with a little water. Grind to get a smooth and thick batter . It should be thick, so add water, if required to help with the grinding, in tablespoons and don’t add more than 3 tbsp.
- Add corn flour at the last stage of grinding so that everything is incorporated and you have a fine thick smooth batter.
- Transfer the batter into a bowl. If you are making the vadas right away, keep the batter in the freezer for 10-15 minutes or leave it in the fridge till you need it.
- Radhika has included a consistency check, which helped me a lot. She has mentioned that the batter should be thick enough not to fall down if you are scooping it up. It should also be so light, that a tiny portion (about 1/2 tsp) when dipped in water, should float and should not sink.
- Heat the oil for deep frying in a pan.
- Add onion, chopped ginger, curry leaves, chilies and pepper to the batter and mix well. In a clean plastic sheet (or a plantain leaf), place about 2 tbsp of the batter. Pat it into the vada shape (small doughnut shape) and put a hole in the middle. Keep dipping your fingers in a bowl of water to help with the patting and shaping of the vada, else the batter will stick to your fingers.
- When the oil is hot, gingerly take the vada out of the plastic sheet and slide it carefully into the oil. Be careful while doing this.
- When the vada turns brown, flip it over and cook the top portion too. Take off the heat, drain in a kitchen towel. Finish the rest of the batter the same way and enjoy the vadas with coconut chutney.
- Tip : I kept the batter in the fridge the whole time and was taking them out only at the time of shaping them.
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