Vanga Samaikalam

Oct 10, 2014

MOONGDAL VADA

Recipe Highlights
One of the best evening snack.

Ingredients	Cooking Time : 15 Mins
Moongdal – 1 cup Redchilli –2 to 3 Hing – a pinch Onion – 1/2 Cuminseeds – 1 teaspoon Curry leaves – 1 sprig Ginger – small piece (Optional) Salt - to taste

Method
Step :1 Wash the moongdal and soak it for 4 to 5 hours.Drain the water. Add moongdal,redchilli,hing ,ginger and salt to a blender and grind it smoothly.Then transfer it in a bowl.
Step 2: Chop the onion and curry leaves. Add Cuminseeds,onion and curryleaves with the moongdal mixture. Heat oil for deep frying.put a drop of this mixture and check whether the oil is hot or not. If the drop of the dal comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time. Put the mixture into the oil using teaspoon .When the color of a vada changes, flip it. When both the sides turn to light golden brown, turn the heat to low and remove it from the pan and transfer it into the kitchen paper towel.
Crispy moongdal vada is now ready to serve with your favorite chutney.

Method

Step :1
Wash the moongdal and soak it for 4 to 5 hours.Drain the water.

Add moongdal,redchilli,hing ,ginger and salt to a blender and grind it smoothly.Then transfer it in a bowl.

Step 2:

Chop the onion and curry leaves. Add Cuminseeds,onion and curryleaves with the moongdal mixture.

Heat oil for deep frying.put a drop of this mixture and check whether the oil is hot or not.

If the drop of the dal comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time.

Put the mixture into the oil using teaspoon .When the color of a vada changes, flip it.

When both the sides turn to light golden brown, turn the heat to low and remove it from the pan and transfer it into the kitchen paper towel.

Crispy moongdal vada is now ready to serve with your favorite chutney.

Oct 9, 2014

Recipe Highlights
Ginger pachadi is more great in taste.It is well going with sothi,curd rice.

Ingredients	Cooking Time : 15 - 20Mins
Ginger – 250 g small onions- 8 to 10 nos. Red chili – 6 to 7 Scrubbed coconut- 1 tbsp coriander seeds – 1 tbsp Palm jaggery/jaggery – small piece. Oil – 3 to 4 tsp Salt as per taste

Method
Step :1 .Chop the onions and ginger finely.Then fry chopped ginger,coriander seeds,scurbbed coconut,Red chili one by one.Keep it aside.
Step :2 Then Grind all the roasted things finely like a paste as shown in the figure.Add salt at last.
Step :3 Heat oil in a pan.Fry chopped onions first,Till it turns into transparent.
Step :4 Add the ground paste into it and let it allow to boil ,till oil leaves the sides of the pan.Add palm jaggery into it.allow to boil for another five min..

Now Ginger pachadi is ready to taste.