Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

I must thank a reader for making me try this biryani recipe.Unless she told,I would not have known about this tender jackfruit biryani popularly known as Kathal ki biryani in North India.It is also known as Jackfruit fried rice.Yesterday I bought a small sized raw jackfruit for the first time in my life.I did not even know how to cut this tender jackfruit.So I referred few sites and did it.Hence I have shared the cutting procedure with step by step pictures to help beginners like me.As far as the recipe is concerned,I browsed through Sanjeev Kapoor’s website,Dassana’s Veg Recipe of India and Sailu’s Kitchen.The making of this biryani was very similar in all these sites.It was more like my Hyderabad DUM biryani recipe.So I made a combo recipe based on my convenience and prepared it in a simple way.The taste and smell of kathal was very different than I expected.People who love the taste of Raw jackfruit will love this biryani recipe too.Soon I must try our South Indian style jackfruit kootu,stir fry with it.Lets see how to make this week’s Sunday Lunch Recipes Series 22-Kathal ki biryani recipe .

Continue Reading...

Khara Bath Recipe-South Indian Breakfast Recipes

Khara bath is the most popular Breakfast recipe in Karnataka. Kharabath is nothing but Semolina/Sooji/Upma Rava cooked in lots of ghee and oil with vegetables and spices. In Bangalore, there is no breakfast menu without khara bath in hotels. It is also served as “Chow Chow bath” along with a scoop of Kesari bath. I have also shared Chow Chow Bath recipe here.

Among all the hotels that serve khara bath, Brahmin’s coffee bar kharabath is the most popular one. Any body who visit Bangalore for the first time would wish to try Idli, khara bath, coconut chutney and filter coffee in brahmin’s coffee bar. I am happy that I have tasted it twice with my School moms friends in Gandhi Bazaar.

After tasting there, I have tried several times to recreate the same at home by referring so many recipes and youtube videos. But nothing came up to the mark. Recently I came across Shanthi mam’s recipe using bath powder which was very different from other recipes I had tried. So I bookmarked and tried it today for our breakfast. It came out really well and I was completely happy with the result. I won’t say it tasted 100% like Brahmin’s coffee bar ones. But it was close it. Sendhil liked it a lot and he was full of praises. What else I need to post this recipe.

To get the actual taste of karabath, you must add more ghee, oil. So please don’t hesitate to use it. After all we are going to make it once in a while. Don’t worry about the Calories and just enjoy this Karnataka delicacy at home.

Lets see how to make Karnataka most popular Kharabath recipe with stepwise pictures !
Check out my other Yummy Karnataka Recipes HERE

Continue Reading...

Saravana Bhavan Kurma Recipe - Hotel Vegetable Kurma For Parotta, Roti With Video

Any South Indian would love to try a recipe if its titled as “Saravana Bhavan Hotel Style”. I am no exception to this. I have tasted Saravana Bhavan hotel vegetable kurma for parotta in Chennai before marriage. I love try all the recipes of it that I come across in my fellow bloggers blog. 

Recently I saw this Saravana bhavan hotel style mixed vegetable kurma recipe for parotta and chapathi in Amudha’s blog. I tried it for Sendhil’s lunch box to pack with roti by following an easy one pot method. It smelt and tasted very similar to most of the hotel style vegetable kurma. I loved it very much. I packed this kurma and soft Chapathi for his lunch box & I had it with some store bought frozen parotta for my breakfast. It tasted great for both. So you can make this kuruma as a side dish for roti and parotta as well. If you don’t have all the vegetables in hand, just try adding potato, peas and make it as potato kurma. Kids would love this combo. 

Try this recipe and don’t forget to smell your hands after you finish eating this kurma. It would be awesome !! Ok, lets see how to make this most popular, super flavorful Saravana Bhavan Hotel Style mixed vegetable kurma with video and step by step photos and video.

Check out my Saravana bhavan hotel white kurma and  hotel style coconut chutney recipe too.

Also have a look at my collection of 20 kurma varieties for chapathi, poori, idli and dosa.

Saravana Bhavan Hotel Veg Kurma

Saravana bhavan hotel style vegetable kurma recipe for Chapathi/Roti and Parotta.

Cuisine: Indian

Category: Side dish for roti

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Mixed vegetables - 1 cup ( 1 carrot, 5 beans, a handful of peas, 1 potato) Bayleaf - 1 no Black stone flower/Kalpasi - 1 no Cumin seed/Jeera - 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder - 1/4 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Salt & water - as needed Cooking oil + ghee – 3 tbsp To grind Grated coconut - 1/3 cup Green chillies - 2 nos Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

HOW TO MAKE HOTEL SARAVANA BHAVAN KURMA - METHOD

Wash and chop the vegetables finely. Chop the onion and tomato. Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee. Saute the bayleaf and black stone flower/Kalpasi. Add cumin seeds,onions , gg paste and saute till it turns transparent and raw smell goes off. Add mint leaves. Then add the tomato pieces and saute until mushy. Add the ground coconut paste, turmeric powder, red chilli powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala vanishes. Do in medium flame. Lastly add the finely chopped vegetables and peas. Mix well and add a 1.5 cups of water.  Mix well and add curd. Mix well and pressure cook in low flame for just one whistle. Sarvana bhavan style mixed vegetable kurma is ready to serve !! Enjoy with chapathi or parota. It tasted great with dosa too! NB: As per the actual recipe, vegetables has to be cooked before adding the masala. But I made everything in one shot. Still the taste was great.

Note

Grinding part is the highlight of this kurma. So please don’t omit any ingredient from it. No worries if you don’t add khus khus. But the remaining are must. I did not add mint leaves as I din’t have it. Don’t forget to add it if you have them. It adds a nice flavor to this kurma. Adjust the quantity of chillies and red chilli powder based on your taste. I used fresh green peas here. If you are using dried peas, soak it overnight in required water. Some hotel kurma recipes called for using water + milk in equal ratio. But I never use milk as I don't want to mix curd & milk together. So you can try this for variations if you like.

Try this yummy Mixed vegetable kurma for roti/Parota. Take the credits from your family members and enjoy !!

Technorati Tags: saravana bhavan kurma recipe,Saravana bhavan parota kurma recipe,Parotta kurma,Parotta kurma recipe,Hotel parota kurma recipe,hotel kurma,Saravana bhavan hotel style recipes,Mixed vegetable kurma recipe,Vegetable kurma recipe,Side dish for roti

Very Good Recipes Tags: saravana bhavan kurma recipe, Saravana bhavan parota kurma recipe, Parotta kurma, Parotta kurma recipe, Hotel parota kurma recipe, hotel kurma, Saravana bhavan hotel style recipes, Mixed vegetable kurma recipe, Vegetable kurma recipe, Side dish for roti

Continue Reading...

Healthy Pulses Biryani Recipe-Chana, Rajma, Kabuli Biryani Recipe-Sunday Lunch Recipes Series 21

Nowadays I am getting lots of biryani varieties ideas from my friends, relatives and even from my blogger friends. I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too. In fact today's Multi pulses/legumes biryani was suggested by my blogger friend Aparna. Last week when we were chatting in FB, she suggested me to try Mixed pulses biryani and Mint biryani. I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.

For this recipe, I referred Viki's kitchen Chana pulao recipe and made some small changes in it. Few years ago, I had tried the same recipe and shared in my blog here. So I confidently made this biryani and as I expected the result was awesome. Everyone loved it at home. I was happy that I made a protein rich rice recipe for my family. My daughter Raksha had 2 servings. This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy. Its an easy to make and good lunch box recipe too.

So try this biryani  at least once in a week for your family and  don't forget to share your feedback here if it works for you :)

Check out my Other Sunday Lunch Recipes posts HERE.

Multi Pulses biryani recipe

Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 4 hours

Cook time: 20 Minutes

Total time: 4H20Minutes

INGREDIENTS

Basmati rice-1 cup (I use India gate) Salt - as needed Water - 1.5 cups Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans) Bayleaf,black stone flower - 1 each Big onion - 1 nos Garlic cloves - 5 nos Ghee - 2 tbsp Coriander leaves - 2tbsp(finely chopped) Mint leaves - 2 tbsp(finely chopped) Turmeric powder - 1/4 tsp Garam masala powder- 1/2 tsp Kasuri methi - 2 pinches Curd - 1 tbsp To saute and grind Cooking oil - 1 tbsp Tomato -2 nos(medium sized) Big onion - 2 nos(medium sized) Red chillies - 4-5 nos Whole garam masala - 1 cinnamon,2 cloves,1 cardamom Fennel seeds -1/2 tsp Ginger - 1 inch piece Garlic - 5 cloves

HOW TO MAKE CHANA BIRYANI - METHOD

Wash and soak the pulses overnight or for 8 hours. But I forgot to soak it. So I soaked the pulses at around 9am and made this biryani at 1pm. I soaked only for 4 hours following this technique. I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat. I added a big pinch of cooking soda to it. Add the pulses, mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours. The pulses would turn soft and it is ready for pressure cooking. Before pressure cooking, drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture. I hope this method works for you too to soak the pulses quickly. Do leave your feedback if it works. It would help others too! ( Beware : This method may not work for low quality pulses/Legumes. Thanks Sindhuja for mentioning this point) Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala, FENNEL seeds, ginger, garlic ,red chillies, big onions and tomatoes. Saute well till tomato turns mushy. Let it cool and then grind to a smooth paste.   Heat ghee in a cooker base and saute bayleaf, black stone flower. Add big onions and saute till it turns transparent. Add mint+coriander leaves. Mix well. Add the ground tomato paste, turmeric powder, garam masala powder, salt and saute until its raw smell goes off. Lastly add the soaked grains, water, curd and kasuri methi. Add the drained rice and pressure cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released completely.

Note

You can also add green gram dal. I din't have in hand. So I have not used it. Add more red chillies based on your spice level.

Make this healthy, protein rice biryani and enjoy with raita of your choice!

Technorati Tags: Multi grain biryani recipe,Briyani recipe vegetarian,Healthy biryani recipe,Lunch box recipes,Sunday lunch menu,Rice varieties,Variety rice recipe,rice recipes,Biryani,Sunday biryani

Very Good Recipes Tags: Multi grain biryani recipe, Briyani recipe vegetarian, Healthy biryani recipe, Lunch box recipes, Sunday lunch menu, Rice varieties, Variety rice recipe, rice recipes, Biryani, Sunday biryani

Continue Reading...

Vendhaya Kuzhambu Recipe - Hotel Kara Kulambu With Coconut - Kuzhambu Varieties

This vendhaya kuzhambu recipe post (Hotel kara kulambu) makes me nostalgic. It reminds my college days to me. Myself, Shalini, Rajathi, Krithiga and Meenakshi. We are a group of 5 friends popularly known as “5 stars” in our class.We used to share our lunch box every day. Meenakshi used to bring this gravy mixed with rice. We are a big fan of of this South Indian kara kuzhambu. Whenever she bring this kulambu/gravy for lunch, we empty her lunch box even before lunch break. I really crave for those days back. 

Recently Raji( Rajathi) told me to try this gravy by getting the recipe from Meenakshi. Thank you so much Meens for sharing your mom’s recipe. It came out very well and tasted like Hotel style Kara kuzhambu. So you can call this as masala kara kuzhambu. I have given the same title as Vendhaya Kuzhambu as told by Meenakshi. Addition of Chinna vengayam/Sambar onion and coconut masala paste is the highlight of this gravy. Do try this if you are looking for kurma style masala kara kuzhambu with coconut. You will love it.

Check out my another version of hotel style kara kuzhambu. 

Check out my 60+ South Indian Kuzhambu varieties post here.

Vendhaya Kuzhambu Recipe

Vendhaya kuzhambu recipe for rice - Tastes similar to hotel kara kuzhambu

Cuisine: Indian

Category: Gravy

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Tamarind - Big gooseberry size Small onion/Shallots - 15 nos Tomato - 1 no Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut – 3 tbsp Fennel seeds/soambu - 1/2 tsp Cumin seeds - 1/4 tsp Water - to grind To temper Gingely oil - 2 tbsp Mustard seeds - 1/2 tsp Fenugreek seeds – 1/2 tsp Urad dal - 1 tsp Chana dal - 1 tsp Curry leaves - few Coriander leaves - to garnish

HOW TO MAKE VENDHAYA KULAMBU - METHOD

Wash and peel the small onions and set aside. Grind the coconut+fennel+jeera to a smooth paste. Keep aside.soak the tamarind in warm water and take the extract using 2 cups of water. Heat oil in a kadai and splutter mustard seeds,methi seeds, urad dal, chana dal and curry leaves. Add small onions and saute till they turn transparent. Add tomato pieces and saute till it turn mushy. Add the tamarind extract, turmeric powder, red chilli powder, dhania powder and required salt. Let it boil till oil separates. It takes 10-15 minutes in medium flame. Lastly add the ground coconut paste and boil till the gravy thickens a bit and leaves a nice smell. Switch off the flame and remove the kadai. Transfer the gravy to a bowl and garnish with coriander leaves. Enjoy with plain rice !

Note

You can add 1/2 tsp of dry roasted and powdered methi seeds instead of sauting fenugreek seeds. Add more fennel seeds if you want strong masala smell. Add more red chilli powder for spicy taste.

Mix this spicy kuzhambu with rice and enjoy !

Technorati Tags: Vendhaya kuzhambu,make vendhaya kuzhambu,Chinna vengaya kuzhambu,kara kuzhambu,masala kuzhambu,vendhaya kuzhambu in tamil,kuzhambu varities

Very good recipes Tags: Vendhaya kuzhambu, make vendhaya kuzhambu, Chinna vengaya kuzhambu, kara kuzhambu, masala kuzhambu, vendhaya kuzhambu in tamil, kuzhambu varities

Continue Reading...

Crispy Bittergourd Fry Recipe-Pavakkai Chips-Kakarakaya fry

My MIL make this crispy bitter gourd fry very often next to Pavakkai Pitali.Last week when i saw the Pavakkai fry picture shared by SPR sir of Food-fun-friends group in facebook,i got tempted to try at home and told my MIL.Basically Iam a big fan of bittergourd recipes even though it tastes too bitter.We never try to remove the bitterness of it and we love to have it as such.I guess you all know the various health benefits of bitter gourd.The best among them is bittergourd is good for diabetes.So we try to include this veggie in our cooking at least once in a week.Recently my in-laws have planted a bittergourd creeper plant in our Salem house backyard.So I made this crispy fries using our own Pavakkai.It was very tasty as it was home grown.This fries is a great tea time evening snack and a good side dish for variety rice & curd rice.Do make this South Indian style crispy bittergourd fries recipe and enjoy !Very soon I will share pavakkai poriyal recipe. too.

Crispy bittergourd fry recipe

Crispy bittergourd fry recipe- Easy,healthy,guilt free evening snack

Cuisine: Indian

Category: Snacks

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Bittergourd- 2 nos(Medium) Besan flour -5 tbsp Rice flour - 1 tbsp Corn flour - 1/2 tbsp (optional) Red chilli powder or sambar powder - 2 tsp ( use kashmiri chilli powder to get this color) Salt - as needed Water – very little (1 tbsp) Curd- 2 tbsp + 1 tbsp(optional) Cooking oil - to deep fry

METHOD

Wash and slice the bitter gourd to a very thin roundels.The key to get crispy bitter gourd fry lies in cutting the slices.So slice it thinly.  If u want to remove the bitterness of bittergourd to a certain extent,follow this step.Add 2 tbsp of curd + salt and mix the bittergourd well.Leave it aside for 10 minutes.It will start to leave water,Squeeze the bittergourd pieces and discard the water.Now pavakkai pieces look dry without any water.If u don’t want to remove the bitterness,skip this step and proceed to the next one. Take the bittergourd pieces to a bowl.Add curd,salt,turmeric powder,sambar powder or red chilli powder,besan flour and rice flour.Mix well.Sprinkle very little water using a tbsp and coat the BG pieces well with masala.Add little more besan flour if u need.Check for taste and add more red chilli powder and salt if necessary. Heat oil to deep fry.Check the temperature of oil by dropping a pinch of batter,If it rises immediately to the top,simmer the flame and and put the bitter gourd pieces into the oil in a sprinkled manner. Deep fry both the sides till it turn crispy and golden brown.Enjoy with rice or as evening snacks with tea/Coffee! NOTE Replace sambar powder with red chilli powder. Skip the soaking part if u don’t want to remove the bitterness of bitter gourd. You can replace rice flour with corn flour too.

Try this easy,crispy bitter gourd fry for evening snack or as a side dish for rice.Serve hot to enjoy its best taste ! We had with brinjal rasavangi.It was yum !

Technorati Tags: Bitter gourd fry recipe,bittergourd fry recipe,pavakkai fry recipe,bittergourd recipes,pavakkai recipes,crispy bittergourd fries

verygoodrecipes Tags: Bitter gourd fry recipe, bittergourd fry recipe, pavakkai fry recipe, bittergourd recipes, pavakkai recipes, crispy bittergourd fries

Continue Reading...

Coriander Leaves Biryani Recipe|Kothamalli Biryani-Sunday Lunch Recipes Series 20

In this week’s Sunday lunch recipe series, I am sharing an easy yet interesting biryani recipe using coriander leaves. Generally we all make Green rice/Pulao using mint and coriander leaves for lunch box. But when I came across this biryani recipe in Aval Vikatan’s Kalyana Samayal Supplementary edition, I got tempted to try it immediately. It was titled as “Kovai Kothamalli Biryani”. This recipe was given by a marriage caterer. I had already tried Ennai Kathirikai Poriyal and Mixed Vegetable Poriyal from that book and both of them were super hit in my home. So I tried this biryani confidently. It came out well and satisfactory. You can make this biryani when you run short of vegetables in hand. It’s an easy and good lunch box recipe too. Lets see how to make this simple Coriander leaves biryani in detail.

Kothamalli Biryani Recipe

Coriander leaves biryani recipe - Coimbatore special

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Water - 1.5 cups Salt - as needed To grind Coriander leaves - a handful small bunch To saute Cooking oil + ghee - 1 tbsp+1 tbsp Cinnamon- 1 inch piece Cloves – 3 nos Cardamom – 1 no Black stone flower – 1 no Fennel seeds – 1/2 tsp Big onion - 1 no Small onions - 10 nos Green chilli - 2 no ( slitted) G&G paste - 1 tsp Red chilli powder - 3/4 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Curd - 1/2 cup Green peas - a handful ( optional) Cashewnuts - few

HOW TO MAKE CORIANDER LEAVES BIRYANI - METHOD

Wash and soak the basmati rice for minimum 30 minutes. Grind the coriander leaves to a smooth paste adding little water.Set aside. Chop the onions and slit green chilli. Crush the small onions slightly and keep aside. Heat a pressure cooker adding oil+ghee. Put cinnamon, cloves, cardamom, bayleaf, fennel seeds and black stone flower. Add the onions and green chillies. Saute well. Now add the red chilli powder, turmeric powder, salt, garam masala powder and mix well. Now add the ground coriander leaves paste and saute well. Lastly add the curd and mix well. Add the basmati rice, water and let it come to a boil. Close the cooker and cook for one whistle in very low flame. Open the cooker and fluff the rice with a fork after the steam is released. Enjoy with Raita!

Note

For variations, you can grind mint+coriander leaves and add to masala. You can also powder the whole garam masala+fennel seeds and add to the oil instead of adding it as such. Add lemon juice at the end before closing the cooker for more tanginess.

Try this simple coriander flavored biryani. Enjoy !

Technorati Tags: Kothamalli biryani recipe,Coriander leaves biryani,Kothamalli biryani,Coriander leaves biryani recipe,Kothamalli sadam,Coriander leaves rice,Rice varieties,Lunch recipes,Biryani recipe

Very good recipes Tags: Kothamalli biryani recipe, Coriander leaves biryani, Kothamalli biryani, Coriander leaves biryani recipe, Kothamalli sadam, Coriander leaves rice, Rice varieties, Lunch recipes, Biryani recipe

Continue Reading...

Cabbage Vada Recipe | Urad Dal Vada With Cabbage - Muttaikose Vadai

Few years ago I posted Mixed vegetable Urad dal vada. But I have not tried Urad dal vada adding cabbage alone / Muttaikose vadai in Tamil. Yesterday I made this cabbage vada for our No moon Day No onion No garlic lunch menu. I was scared whether vada would get the raw smell of cabbage. But to my surprise, it was so crispy and superb in taste. It’s a nice tea time snack. I couldn’t even find the trace of cabbage smell in it. Infact cabbage acted as a binding agent and made the batter thick enough to shape the vada easily too. It’s a great replacement for onion. Just give a try. You will come to know. Lets see how to make cabbage vadai in detail.

Please refer my urad dal vada/Medhu vadai video recipe for better understanding of grinding and shaping the batter.

check out this recipe with video for grinding vada batter using grinder.

Cabbage Vada Recipe

Cabbage vada recipe - Urad dal vada adding cabbage

Cuisine: Indian

Category: Snacks

Serves: 10 

Prep time: 40 Minutes

Cook time: 10 Minutes

Total time: 50 Minutes

INGREDIENTS

Round Urad dal - 1/2 cup Finely chopped Cabbage - 1 cup Curry leaves - few Green chilli - 2 nos ( finely chopped) Coriander leaves - few Ginger - 1/2 inch piece Hing /Asafetida - 1/4 tsp Salt & water- as needed Cooking oil - to deep fry

HOW TO MAKE CABBAGE  VADA WITH URAD DAL - METHOD

Wash and soak the urad dal for at least 45 minutes and maximum 4 hours. Drain all the excess water and take the urad dal in a mixie jar. First grind the dal adding very little water( 2 tbsp). Grind the dal to the maximum by wiping the sides of jar. No need to add salt. Wipe the sides of jar and add a tbsp of water.  Again grind the dal till it turns smooth and thick. Add water only in a tbsp at a time. So add more if needed. The batter should be stiff and smooth. Just drop a pinch of batter in a bowl of water. If the batter floats, the consistency is right. If it drowns, it shows you have added more water. Please refer my Urad dal video grinding for better understanding. Remove the batter in a bowl. Add little water to the mixie jar and grind it. Collect that water and use it for dipping your hands before shaping the vada.  Beat the batter with your hands for few minutes to remove air bubbles. This helps to prevent vada from bursting in oil. To the batter, add finely chopped cabbage, green chillies, curry leaves, coriander leaves and ginger bits. Mix well. Add the required salt. After you mix all these ingredients, batter would become thick and you will be able to shape the vada easily. Heat oil to deep fry. Drop a pinch of batter in oil. If it rises immediately to the top, oil is just right. Now keep the flame medium. Take a golf sized ball from the vada batter. Pat it slightly and make a hole in the center. Drop the vada in the oil and deep fry till cabbage turns golden brown. The color of vada may vary based on the time you cook. I love to take my vada golden brown. So I always cook the vada in high flame for few seconds before removing from oil. Serve hot with chutney.Enjoy !

Note

Grinding urad dal in mixie yields less batter than grinding in grinder. But you can make 10 medium sized vada for this quantity. You can also add coarsely ground pepper along with other ingredients. For kids you can grind green chillies along with ginger and add to batter. If u feel the batter is too watery and if you are not able to make shapes, add little rice flour. But consume the vada when it is hot because adding rice flour makes the vada hard when it cools down. My MIL adds a tsp of toor dal while soaking urad dal to avoid oil absorption. But proper grinding of batter with right amount of water gives you oil free vada.

Try this no onion Urad dal vada recipe for your tea time. Tastes yummy !

Technorati Tags: Cabbage vada recipe,Cabbage vada,South Indian cabbage vada,Urad dal vada with cabbage,Cabbage vadai,Medhu vadai recipe,No onion no garlic recipes,Snacks with cabbage,cabbage recipes,snacks recipes

Very good recipes Tags: Cabbage vada recipe, Cabbage vada, Urad dal vada with cabbage, Cabbage vadai, Medhu vadai recipe, No onion no garlic recipes, Snacks with cabbage, cabbage recipes, snacks recipes

Continue Reading...