Bara (Vada)

-
After a long time it rained here and this was this seasons first heavy rain. What's better than a plate full of hot vada with ghuguni and a hot cup of tea / coffee.

Ingredients:

  1. Urad Dal : 1 cup
  2. Onion: 1 medium thinly siced
  3. Green Chilli: 2-3 finely chopped
  4. Ginger: 1/2 inch finely chopped
  5. Salt: 1tbsp
  6. Suji: 1/4 cup
  7. Oil for deep frying

Procedure:
Soak the dal in water for 4-6 hrs.
Drain and grind the dal into a smooth paste using little water. 
Don't use lot of water else the mix would be very runny.
Add the sliced onion, chopped green chilli, ginger, suji and salt to the paste. 
With a spoon mix it nicely in circular motion. 
This way the batter would become fluffy.
Heat oil in a kadhai.
Take some oil in palm, take small balls of dough in hand, flatten it little bit and  with a small hole in the center add the vadas one by one .  
Fry till golden all around.

Technically this should give you perfect donut shaped vadas but in my case they never turn out that perfect.
So you don't have to kill your self trying to give it a perfect donut shape. 
You can simply drop a tbsp of batter into oil and make equally delicious vadas.
In south its served with sambar and chutney. We Oriya enjoy our vadas with ghugnuni.
Make these delicious vadas as you like it. 
Till then Happy Blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Aloo Bharta ( Orissa Style Mashed Potato)

-
Image
As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared. Ingredients: Potatoes: 2 large boiled with the skin Green chillies: 2-3 chopped finely Dry Red Chillies: 2 chopped Onion:1 large chopped Mustard Seeds: 1/2 tsp oil: 1 tea spoon Salt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop splutt
Read more