UDDIN VADE
Ingredients:
1 Cup of Urad dal
1 tsp of Pepper Corns
handful of chopped Coriander leaves
2-3 chopped Green chillies
salt to taste
oil to fry
METHOD:
Soak Urad dal for 6 hours. Drain then grind the dal along with the peppercorns into a
smooth dough. Add the chopped coriander leaves and chillies. Stir in the salt. In a frying
pan heat oil on a medium-high setting. Take a tablespoon full of dough on your palm and
make it into little patties with a small hole in middle. Carefully drop them into the hot
oil and fry them until they are golden brown. Serve with chutney and sambar.
NIMBOOBHATH
Ingredients:
2 cups cooked rice
2-3 Tbsps of lemon juice
3 Tbsps Ghee (clarified butter)
about 20 peanuts with husk
about 10 cashews, broken into pieces
handful of coriander leaves
1-2 green chillies
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 1/2 tsp turmeric powder
pinch of hing
1 tsp salt
METHOD:
In a tablespoonful of hot ghee fry the cashew nuts until they are golden brown. Set the
cashew nuts aside. In a large pan heat 2 tablespoonful of ghee. Add the hing and mustard
seeds. After the mustard seeds have stopped popping, add in chana dal and urad dal. Once
these dals turn reddish, add peanuts. Saute for one minute. Now add turmeric powder and
then coriander and green chillies. Remove the pan off the stove once the green chillies
and the coriander turn soft. Now add the cooked rice, stir in the salt and lemon juice
over the rice. Make sure all the ingredients are blended well together. Garnish the rice
with cashew nuts and slices of lemon.
COCONUT CHATNI
Ingredients:
1 Cup of grated coconut
2 Tbsps of channa dal
3-4 green chillies
1 Tbsp of finely chopped fresh ginger
handful of coriander leaves
1/2 tsp of salt
1 tsp lemon juice or tamrind water
2 Tbsps of yogurt
METHOD:
Fry channa dal in a frying pan a medium setting. Mix all the ingrediants and grind it to a
smooth paste in a blender. Add water bit by bit if needed during grinding. Serve this with
Dose or Vada.
Rava
Uppittu
Ingredients:
2 cups Rava
4-5 cups water
2 large onion chopped
6-8 green chilies cut
1 inch piece of grated ginger
1 cup frozen vegetables
Asafoetida
1 tsp mustard seeds
2 tsp urad dal
3 tsp oil
1 lemon
Method:
Dry roast the rava with little ghee or oil until you can smell the aroma but don't let
it burn. Heat the oil in a thick saucepan. Add the mustard seeds and after they pop add
the urad dal. When it turns slightly brown add green chilies and onion and saute till it
softens. Add the vegetables and saute some more. Add 4 cups of water, salt and hing. When
the water boils add the rava while stirring constantly. After 2 or 3 min, cover the pan
and cook over a low flame for 7 minutes. Serve hot or warm.
Seeme akki
vada
Ingredients:
Seeme Rice (Sabudane)-1cup
Rice powder
Potatos - 3
Onion - 3
Small quantity on Groundnut powder
Green chilli
Ginger
Cumin seeds (Geerige)
Musturd (Sasive)
Coriander
Salt
Method:
Wash the seeme rice thoroughly and spread it on a plate. To see that grains will not
adhere together move your hand over it for some time.
Smash the baked potatos and mix it with oninion, ginger, groundnut powder and heated
oil after adding cumin seeds and musturd to it.
Then roll the fistfull of potato on the seeme rice and boil it in refined oil till it
gets slightly red. Now crunchy vada is ready for eating. You can eat it with tea, coffee,
and if you like beer, wisky!
Paani Poori
Ingredients:
One packet small poori
savia one packet
Baked small pieces of potato
For preparing chatni, little bit of tamarind, coriander seeds- 2 tsp, cumin seeds- 2
tsp, kharjur 4-5, salt, red chilli powder, ginger.
Method:
Mix up all the ingredients which are necessary for preparing chatni and grind
thoroughly. Add bella and boil till it becomes like cream. This is chatni.
Again take some tamarind, dry ginger powder- 2 tsp, cumin seeds 2 tsp, salt, chilli
powder and keep them aside.
Grind cunim seeds. Add ginger powder, bella, salt, chilli powder to tamarind water and
boil it for 5 min. Water should be more. Add cumin seeds. This is paani.
Now, lets come to the last stage, make a small hole to the poori on the top by using
finger. Fill it with potato pieces, chatni, coriander leaves. Then immerse this in the
paani and eat.
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