Thursday, January 26, 2012

Vengaya vadai

Vadai - Deep fried Indian spicy doughnut; vengayam (Tamil) - onion.

This is another version of masal vadai with more onion. It is a popular snack in the tea stalls of Tamilnadu and Kerala.

Click to read and enjoy the old Tamil song behind:)


Ingredients:
Channa dhal / Bengal gram lentil - 3/4 cup
Red onion - 3 (medium size)
salt - to taste
green chilies - 3 (chopped)
fresh ginger - 1 inch
curry leaves- 1 sprig
fennel seeds (peruncheeragam/ sombu)- 1/2 tbsp
dry red chillies - 3
cooking oil-250 ml. (for deep frying)

Method:
Soak the dhal for 1 hour in cold water.
Grind dhal with red chillies, salt, ginger,fennel seeds to a coarse mixture without any water.
Chop the onion finely by hand (not in chopper, as it will yield more water to batter and a dark vadai).
In a mixing bowl add the dhal mixture, chopped onions, finely chopped green chilly and curry leaves. Mix well .
Heat oil in a frying pan. Wait till it is hot.
Take a lemon size ball of the mixture, slightly flatten in the palm of your hand and then carefully put the vadai in hot oil . Keep flame in medium heat.
Deep fry on both sides to a golden brown color to mild red color.
Remove the onion vadai , drain oil by placing over a  paper towel .

Serving suggestions:
Makes 12 big size vengaya vadai.
Serve hot with Coconut chutney.
Serve with tea or coffee.

Healthy version:
Add 2 tbsp oil to the batter and shape them into thin vadai.
Bake them at 350 deg C for 15 minutes , flip and bake for 5 minutes or till done.

Note:
This batter cannot be refrigerated after adding onion (otherwise the vadai will get dark while frying).

Sunday, January 22, 2012

Its awards time!

Sobha Shyam of Good food has passed me this cute award. Sobha, you have a wonderful blog and it's so sweet to get this award from you. Thanks dear.

Teena Mary of Teenz' yummy delights has shared this beautiful award with me. I am honored. Thank you dear.
Teena is hosting a lovely event for Valentine's day.. I am creating some romantic recipes for her event:)  Don't miss it!


I would like to present these to the following friends.
Chitra, Christy, Cham, Deepa, Somoo and also to all my well talented blog friends. I would like to share it with all of my blog friends, but can't type all the names now. Friends,  please feel free to grab them.

Chow chow Paruppu koottu and peel thogayal

Chow chow / Bangalore Kathirikai / Chayote  A dal curry paruppu koottu with chow chow and a spicy chutney using it's peel (chow chow tho...