Thursday, September 5, 2013

Ulundu Vadai

Ingredients

  1. Urad dhal - 1 cup
  2. Ginger - 1/2 inch bit
  3. Green chilli - 1 
  4. Pepper - 1/2 teaspoon
  5. Cumin seeds - 1/2 teaspoon
  6. Salt to taste
  7. Rice flour - 1 tablespoon
  8. Asaefoetida - 1/4 teaspoon
  9. Curry leaves - 10 nos
  10. Required oil - 3 cups
  11. Chopped coriander leaves - 1 tablespoon
Procedure
  • Wash and soak dhal for 2 hours
  • Without adding more water grind to a soft dough for about 20 minutes.
  • Add chilli, ginger, asafoetida and grind it for 3 minutes
  • Add salt, pepper, cumin seed, curry leaves, coriander leaves and rice flour and mix well.
  • If the vadai dough if not very lose you need not add water
  • Heat the oil in deep frying pan.
  • When it is hot make the dough to small orange size ball.
  • Transfer the vadai to the oil slowly.
  • Fry 4 to 5 vadais at one time in the oil.
  • Turn them on both sides to make it golden yellow color
  • Remove them from the oil and spread it on the paper towel to absord excess oil.
  • Eat the vadai with coconut chutney or tomato ketchup
Sambar vadai: Add the required amount of vadai to the boiling sambar and allow it to be soaked for 5 minutes. Sambar vadai is ready to use.

Picnic Thuvayal

Ingredients

  1. Grated coconut - 4 cups
  2. Green chilli - 12 to 15 
  3. Tamarind - Small amla size ball
  4. Salt to taste
  5. Urad dhal - 2 Tablespoons
  6. Channa dhal - 2 Tablespoons
  7. Mustard - 2 Teaspoon
  8. Curry leaves - 15 leaves
  9. Oil - 1.5 tablespoons
  10. Asafoetida - 1 teaspoon
  11. Ginger - 1/2 inch piece
  12. Coriander leaves - optional
Procedure

  • Heat 1.5 tablespoons oil and season mustard, channa dhal, uraal and asafoetida
  • When the mustard splutters and the dhals change to golden color, add curry leaves and transfer to a cup
  • Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes.
  • Remove and add the coconut scraping to this pan and saute that for 5 minutes at low heat
  • Add chilli, tamarind, ginger and salt with 3 tablespoons of water
  • After 3 minutes of grinding, add the sauteed coconut scrapings with tablespooons of water and grind coarsely
  • Then add all the fried seasonings and grind in the mixer for 3 minutes
  • Remove from the mixer and eat with idli, dosai or uttapam.
  • You can eat this with hot rice, oil one spoon and pappadum.

Vegetable Kozhakattai

Ingredients

  1. Chopped Carrots - 3 Tablespoons
  2. Chopped Cabbage - 2 Tablespoons
  3. Chopped Beans - 2 Tablespoons
  4. Green Peas - 1 Tablespoon
  5. Peeled and chopped potato - 2 Tablespoons
  6. Chopped green chillies - 1/2 Teaspoons
  7. Chopped onions - 2 Tablespoons
  8. Salt to taste
  9. Turmeric powder - 1/4 teaspoon
  10. Chilli powder - 1/4 teaspoon
  11. Lemon juice - 1/4 teaspoon (optional)
  12. Chopped coriander leaves - 2 Teaspoon
  13. Dhania powder - 1/4 teaspoon
  14. Mustard - 1/2 teaspoon
  15. Oil - 2 Teaspoon
Procedure
  • Heat oil and season the mustard. 
  • Add chopped onions and saute for 3 minutes. 
  • Now add all the chopped vegetables with salt, turmeric powder, chilli powder, dhania powder and cook on slow fire by covering with a lid. 
  • When it is done add chopped coriander leaves. 
  • Remove from fire and keep aside. Add lime juice - optional 

For Kozhakattai
  1. Fine Rice Flour - 1 cup
  2. Water - 2 cups
  3. Oil - 2 teaspoon
  4. Salt - a pinch
  • Make a thick batter with rice flour, salt and water. 
  • Heat oil and add the batter and stir well quickly to avoid lumps. 
  • Now this will become a cooking dough after 3 minutes of stirring. 
  • Remove from fire. Take a lime size dough with your oil greased hands. 
  • Press the flour on your palm and make it a round shape and fill with 2 teaspoon of vegetable mixture in the center. 
  • Now close the circle into a half circle and seal the sides. 
  • Steam the Kozhakattai in a cooker for 10 minutes without the weight on the cooker. 
  • When ready eat with coconut / coriander / tomato chutney