Thursday, 17 October 2013

Kadhi Vada

Made this yumm tasting kadhi vadas for dinner last night. I  make a simple ,light and tasty kadhi with boondis,recipe courtesy my dear friend  Shimpa Rathore .Yesterday, I made the kadhi and replaced boondis with hot medu vadas.

It was bhog for Shirdi Sai Baba, my guide and friend :)

Shimpas Boondi Kadhi

1 cup yoghurt
 1 tbsp chickpea flour
 a pinch of haldi,
1 tsp ginger-green chilly paste and a few curry leaves
1 tbsp boondi 
chopped corriander
1 tsp sugar[optional]

To Temper
hing and
 broken red chilly
whisk the chickpea flour,curds 

Whisk 1 cup yoghurt with 1 tbsp chickpea flour,salt, a pinch of haldi,1 tsp ginger-green chilly paste and a few curry leaves.Bring it to a boil while whisking well,lower the heat and cook for a further 10-12 mins.Add 3 tbsp boondi and lots of chopped corriander.Switch the gas off.Temper with hot ghee,cumin,mustard,hing and broken red chilly.[If you like a hint of sweet to your kadhi,add sugar]

Medu Vada

punch hole in center of the vada

crisp vadas
poring the sizzling hot tadka over the kadhi vadas

1 cup of urad dal 
1 tbsp of rice
pinch of hing ,
a couple of green chillies and 
a small piece of ginger 
ready to be served
very little water for grinding.
oil to deep fry vadas

Soak 1 cup of urad dal with 1 tbsp of rice for not more than 2 hours.
Grind to a fine paste [i prefer to leave the last run to bite into urad] with a pinch of hing ,a couple of green chillies and a small piece of ginger and very minimum water for grinding.
Add salt to the thick batter just before frying the vadas.
Wet your palm before taking a scoop of batter and punch a hole in the center with your thumb..slowly tip it into hot oil and fry on medium flame till the vadas turn golden brown.
Toss the vadas in to the kadhi .

Add the corinader leaves now.
Do the tadka after this step.

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