Vazhaipoo vadai | Banana flower fritters

Ingredients                                                      

1 Banana flower

1 cup channa dal

1 Tsp fennel seed

2 big onions finely chopped

2 green chilli finely chopped

1 tsp ginger garlic paste

Curry leaves

salt

Oil to deep fry

Method

1.Remove the yellow long stem and white part of banana flower. Soak in buttermilk until all flowers has been cleaned. Drain and chop finely.

2.Soak channa dal for two hours. Drain and grind 3/4th.

3.Fine chop onions and green chilli

4.Add chopped banana flower,onions, green chilli, fennel seed,ginger garlic paste,salt and curry leaves to the grounded channa dal. Mix gently.

5.Heat oil. Make small or medium size vadas and deep fry until it's done.

Healthy vada is ready. 

Note

1.Do not refrigerate fried vadas instead you can store vada batter and deep fry later.

2.Ginger garlic paste can be replaced by crushed garlic.

cut mirchi | Andhra street food

Ingredients

10 Bajji milaga | any medium spiced chilli
3/4 th cup Gram flour
1/2 tsp turmeric powder
pinch of baking soda
1/2 onion finely chopped
1/2 Tsp red chilli powder
2 Tsp lime juice
salt
oil for deep fry

Method

1.Wash and wipe mirchi with tissue paper.
2.Mix gram flour,turmeric,baking soda and salt with required water. Batter should be thick enough. Keep aside.
3.Heat oil.Dip mirchi in bajji batter and deep fry in hot oil.
4.cut diagonally and squeeze some lime juice and sprikle little bit of chilli powder. Toss well and serve hot.

Kara boondi

Ingredients    

1 cup gram flour
1/2 cup rice flour
1 tsp turmeric powder
1/2 tsp + 1 tsp red chilli powder
pinch of baking soda
salt
water as required
Spring of curry leaves
2 Tbsp groundnut or cashews
Oil for deep fry

Method

1.In a bowl add all the ingredients except curry leaves,groundnut. 

2. Add required amount of water and mix well. Batter should be little bit thin than bajji batter consistent. Moreover like bajji batter. If needed add required water. If batter is too thin add extra gram flour.

3. Heat oil. Take big size ( jalli karandi) boondi laddle. 

4.keep laddle above hot oil and Pour batter on it. With the spoon spread to drop on hot oil. Let it cook until it's color change. Stir continuously. 

5. Take boondi from oil and place in tissue paper.continue boondi in batches.

6. Final batch add curry leaves and ground nuts. Once it gets crispy take out.

7. In a big bowl add all the boondi,curry leaves and groundnut. Add 1 tsp red chilli powder to it. Mix well. 

Store in air tight container for longer life. 

Notes

While dropping in oil  boondi is flat add extra gram flour. It should be small small balls. 

Instant medu pakoda | 5 mins recipe

Ingredients

3/4th cup gram flour
1/2 cup rice flour
2 tsp rava
1 tsp ghee
pinch of baking soda
1 onion finely chopped
1 green chilli finely chopped
1 tsp finely chopped ginger
Spring of curry leaves
2 tsp coriander leaves chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
salt for taste
oil for deep fry
2-3 tbsp of water

Method

1.Add everything in a wide bowl except oil. Add required water and mix well.
2.Batter should be tight. Make small small balls and keep aside.

3.Heat oil and put balls one by one. Cook in medium flame until pakoda is golden brown.

Shift to paper towel and transfer to serving bowl.

Enjoy hot medu pakoda with chutney. It taste awesome without any sides too.

Millagu Medu vada (hotel style)

Ingredients                                                      

1 cup urad dal
1 tbsp rice flour
1 tsp chopped green chilli
1 tsp chopped ginger
1/2 tsp pepper corns
Spring of curry leaves
Pinch of baking soda
Salt
Oil for deep fry

Method

1. Soak urad dal for 4 hours or overnight. Grind by adding little water to fine and fluffy batter either in mixie or grinder.
2. Beat well for a min. Add all the ingredients mentioned for vada. Mix well.
3. Put in refrigerator for 30 mins.
4. Heat oil in kadai. Keep water aside. Dip your hands in water and take small vada batter and Place a small hole in center by dropping your thumb finger in water.
5.Leave in hot oil and fry till golden brown color.

Crispy hotel style vadas are ready. 

Sambar vada

Ingredients         

For vada

1 cup urad dal
1 tbsp rice flour
1 tsp chopped green chilli
1 tsp chopped ginger
1/2 tsp pepper corns
Spring of curry leaves
Pinch of baking soda
Salt
Oil for deep fry

For sambar

1/4 cup toor dal
1 onion chopped
1 tomato cubed
1 drumstick
1 tsp - 1 1/2 tsp sambar masala
1/4 tsp turmeric powder
1/4 cup Tamarind water
1 green chilli
1 red chilli
1/2 tsp mustard seeds
1/4 tsp urad dal
1/4 tsp jeera
Curry leaves
Coriander leaves
Salt
1 tsp of oil
Required water

For sambar vada

Vadas
Sambar
Fine chopped onion
1 cup hot water

Method

Vada making

1. Soak urad dal for 4 hours or overnight. Grind by adding little water to fine and fluffy batter either in mixie or grinder.
2. Beat well for a min. Add all the ingredients mentioned for vada. Mix well.
3. Put in refrigerator for 30 mins.
4. Heat oil in kadai. Keep water aside. Dip your hands in water and take small vada batter and Place a small hole in center. Leave in hot oil and fry till golden brown color.

Sambar making

1. Soak toor dal for half an hour. Pressure cook 4-5 whistle by adding two drops of oil. smash dal and add Tamarind water.
2. In a kadai heat oil And throw mustard seeds,jeera,urad dal,green chilli and red chilli. Saute until mustard crackling.
3.Add 2 cups of water and put chopped onions,tomato and drumsticks.
4. Put sambar masala , turmeric powder and salt. Allow the veggies to cook in medium flame by closing lid.
5. Once veggies cooked add smashed toor dal. Add required water. Make sure sambar should be watery consistent. Add extra sambar masala if you need more spice. Allow it to boil for 10 mins in medium flame.
6. Finally add curry leaves and coriander leaves.

Let's arrange sambar vada

1.Soak all vadas in a bowl full of hot water. Let it soak for 5 mins at least.
2.Take soaked vada from water and squeeze slightly. Arrange in serving plate.
3.Pour generous amount of hot sambar on top of vada. Vadas should sink in sambar. Sprinkle fine chopped onions on top of it. Serve immediately.

Yummy yummy sambar vada is ready to enjoy.

Sambar recipe source: Sujatha(my neighbor)

Thayir vada (hotel style) | curd vada

Ingredients                     

For vada

1 cup urad dal
1 tbsp rice flour
1 tsp chopped green chilli
1 tsp chopped ginger
1/2 tsp pepper corns
Spring of curry leaves
Pinch of baking soda
Salt

Other ingredients

1 cup beaten curd(chill)
1/4  tsp sugar
1 cup hot water
1/4 cup grated carrot
1/4 cup kara boondi

Method

1. Soak urad dal for 4 hours or overnight. Grind by adding little water to fine and fluffy batter either in mixie or grinder.
2. Beat well for a min. Add all the ingredients mentioned for vada. Mix well.
3. Put in refrigerator for 30 mins.
4. Heat oil in kadai. Keep water aside. Dip your hands in water and take small vada batter and Place a small hole in center by dropping your thumb finger in water. 5.Leave in hot oil and fry till golden brown color.

Let's make thayir vada

1.Soak all vadas in a bowl full of hot water. Let it soak for 5 mins at least.
2.Take soaked vada from water and squeeze slightly. Arrange in serving plate.
3.Pour generous amount of beaten curd with sugar added on top of vada. Vadas should sink in curd. Sprinkle grated carrot and kara boondi on top of it. Serve chill.

Yummy yummy thayir vada is ready to enjoy.

Medu vada

Finally time came to show off my crispy vadas. how perfect isn't it?  

Ingredients

1 cup urad dal
1 pinch baking soda
1 tbsp rice flour
1 onion finely chopped
2 green chilli finely chopped
Spring of curry leaves
1 tsp ginger chopped
2 tbsp coriander leaves chopped
Oil for deep fry

Method

1. Soak urad dal overnight or minimum 4 hours.
2.Remove the water and grind by adding water little by little. It should not be too watery. Always add water in spoon.
3.Make a smooth batter. Now beat the batter few time.
4.Add salt,baking powder,onion,green chilli,ginger,curry leaves and coriander leaves. Finally add rice flour and mix well.
5. Keep in refrigerator for half an hour.
6. Heat oil in medium flame. Keep. Bowl of water aside. Take a ball of vada batter and flat with your thumb. Again dip your thumb finger in water and make a hole in vada center.
7. Leave it in hot oil and fry them on both sides until golden brown color. Place it on paper towel. Repeat the same for all vadas in batches.

Crispy vadas are ready to be served. crispy ouside soft inside ! share with your loved one's. Try it.

Notes

1. If your batter is loose add extra rice flour or sooji to make thick batter to avoid drinking oil.
2.cook in medium flame to avoid half cooked vadas.
2.keeping in refrigerator allows you to cook evenly and turn perfect vadas.