Spinach medhu vadai

Medhu vadai is the most popular snack prepared especially during festival seasons.  We can serve it with sambar and chutney or else with yoghurt.  By adding spinach to this dish, it makes little healthy.

Ingredients :

1. Chopped spinach - 1 cup
2. Urad dal - 1 cup
3. Onion - 1 no
4. Green chillies - 2 nos
5. Black peppercorns - 1/2 tsp
6. Coconut pcs - 1 tbsp
7. Cumin seeds - 1/2 tsp
8. Corriander leaves - 1 tsp
9. Ginger paste - 1/2 tsp
10. A pinch of hing
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Soak the urad dal for one hour & grind them without adding water.

2.   To the batter add finely chopped onions, spinach, green chillies, peppercorns, cumin seeds, hing, corriander leaves, ginger paste, coconut pieces & salt to taste.

3.   Heat the oil in the frying pan, apply some water in your palm and take a small ball of batter and shape it like dougnut and make a hole in the middle & deep fry them till crispy and done.  

Serve warm with sambar and chutney.

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Mutton kheema vadai & an award

Amma cooks chicken & sea food varieties.  Very rarely, I had mutton dishes before marriage.  My husband likes to taste all kinds of non-veg dishes & I gradually started cooking these dishes.  This is one among his favourite dishes.  It will taste great with sambar rice & perfect for heavy snacks.  Very crispy & soft inside.  I make it often nowdays, bcoz its now my favourite too :)

Ingredients :

1. Mutton kheema (Minced meat) - 250 gms
2. Green chillies - 4 nos
3. Ginger piece - 1 inch
4. Garlic pods - 3 nos
5. Turmeric powder - 1/4 tsp
6. Fennel seeds - 1/4 tsp
7. Pottukadalai (split roasted gram dal) - 1/4 cup
8. Onion - 1 no
9. Egg - 1 no
10. Corriander leaves - 1 tbsp
11. Salt to taste
12. Oil for deep frying

Direction to cook :

1.   Pressure cook the mutton kheema, green chillies, ginger piece, garlic & turmeric. 

2.   Once cooled, coarsely grind them along with the pottukadalai & fennel seeds.

3.   Now mix the chopped onions, salt, egg & chopped corriander leaves to the mixture.

4.   Heat oil in the deep frying pan, take a dollop of batter & shape them like a disc.  Deep fry them on medium flame till golden brown & crispy on either sides.

Serve immediately with ketchup.

AWARD TIME

Thanks yummy team for passing me the bunches of awards.  I am honoured to receive this from you.

I would like to pass these awards to Raje,  Priya prashanth,   Aysha Dileen,     Vineela siva and   Aruna.

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Masala vadai

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I like to make this spicy & crispy masala vadai very often. Its my favourite snacks & like to have it with tomato ketchup.

Ingredients :

1. Channa dal - 1 cup
2. Finely chopped onion - 1 no
3. Curry leaves - 1 tbsp
4. Corriander leaves - 1 tbsp
5. Saunf (Fennel seeds) - 1 tsp
6. Mint leaves - 1 tbsp
7. Chilly powder - 1 - 2 tsp
8. Salt to taste
9. Oil for frying

Directions to cook :

£ Soak the channa dal for 2 hrs. Preferably overnight.

£ Drain the water & retain 1 tbsp of soaked channa dal seperatly. Grind the balance dal without adding water.

£ Add & mix the other ingredients (except oil) to the grinded dal. Also add the retained dal to the mixture.

£ Meanwhile heat the oil in the pan. Take a tbsp of dal mixture & make a flat disc and deep fry them till golden brown in either side.

Serve warm with tomato ketchup.

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