Friday, January 4, 2013

Vada

Urad Dal, (without skin) – 1 cup
Green Chillies -2, chopped
Onion, quarter cup – cut into small pieces
Curry leaves – a small bunch cut into small pieces
1 tsp fresh ginger (optional)
1/2 tspn baking soda
Salt to taste
Oil for frying

Method:
Soak the Urad Dal for about 2 hours or overnight. Drain the water and blend it in a mixer along with the green chillies and ginger (if using), till you get a smooth paste. Add little water if necessary. Add the onions, salt, baking soda to the Dal paste . Mix well and keep aside for 5 minutes. Heat oil in a wok. Take portions of the mixture, flatten them between the palm of your hands, make a hole in middle with your little finger, and fry both sides in hot oil. Enjoy!

Lakdi Mithai – no paag

1 cup flour
Quarter cup cold water, (you may need more)
1 tspn cardamom seeds, crushed
Quarter tspn black pepper, crushed
Oil for frying
Quarter cup Icing sugar

Method:
Mix in cardamom seeds and pepper to flour. Add water to flour and knead like roti dough. You may need more water. Dough should be firm. Roll out into thin sheets using very little flour and cut into thin strips. Fry in hot oil until light golden in colour. Strain on paper towel. Add icing sugar and mix well.

Pholouris

1 cup dhal (matar or chana)
1 tspn jeera
Half a tspn sauf (fennel seeds)
5 cloves garlic, minced
2 hot peppers, minced
4 tablespoons chopped onion
Salt to taste
4 tablspns chopped dhania
Oil for frying, about 1 cup

Method:
Soak dhal overnight. Next day, drain dhal and grind it. (You may have to add a little water to help with grinding.) Add jeera, sauf, garlic, hot pepper, onion, salt and dhania. Mix well. Fry in hot oil approximately one tablespoonful at a time until golden brown. Enjoy!

Naram Matar (Soft Peas)

1 cup dry green peas
1 tspn jeera
Half a tspn sarso
3 cloves garlic, minced
6 pieces tej patti
1 or 2 hot peppers, chopped finely
Salt to taste
2 tblspns of oil

Method:
Soak peas overnight. Next day drain peas, add fresh water and boil gently for about half an hour until peas become soft. Drain water. Set aside. Heat oil. Add jeera and tej patti. Fry for a minute. Add peas, garlic, hot pepper and salt. Cook for about 7 minutes. If any water remains in the pot, cook until water dries up. Enjoy!