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
salt,
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
ghee,
cumin,
mustard,
hing and
broken red chilly
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
1 cup of urad dal
1 tbsp of rice
pinch of hing ,
a couple of green chillies and
a small piece of ginger
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 coarse...like 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.
serve..gobble...burp!!
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
salt,
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
ghee,
cumin,
mustard,
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 |
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 coarse...like 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.
serve..gobble...burp!!
2 comments:
hmmm...tempting !! i have made kadhi pakodas...meduvada in khadi must also taste good...hai na>?
illa...it was delish to the core...was polished off the serving bowl :) ..try it :)
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