MURUNGAI KEERAI VADAI

 

INGREDIENTS :

• Murungai Keerai (Drumstick leaves) - 2 cups
• Channa dal - 1 cup
• Green chillies - 4
• Jeera - 1 tsp 
• Onion - 1
• Salt to taste.

METHOD OF PREPARATION:

1. Soak dal for 3 hours and blend them a bit coarsely. Transfer it to a big bowl.

2. Add in chopped onion, green chillies, jeera, drumstick leaves and salt to the blended dal. Mix it well to get like Vadai batter.

3. Heat oil for deep frying. Rough a small ball of batter, flatten it and drop in the hot oil. Flip it till roasted well.

Serve hot.

PANEER PAKODA

INGREDIENTS: 

Paneer - 250 gms

Besan/ Gram flour - 1 cup

Turmeric powder - 1/2 tsp

Chilli powder - 2 tsps

Baking soda - 1/4 tsp

Kasturi methi - 1 tsp

Salt to taste

METHOD OF PREPARATION:

1. Prepare a smooth batter with besan, baking soda, chilli and turmeric powder, kasturi methi and salt with sufficient water without lumps.

2. Dip the paneer cubes in the batter to get coated well.

3) Heat oil for deep frying. Once hot, drop in the panner cubes and fry till golden brown.

Serve hot.

MILAGAI BAJJI ( MIRCHI BAJJI)

Milagai bajji is one of the popular street snack, commonly prepared during evening tea time especially during Monsoon and Winter season in Tamilnadu and Telangana. 

INGREDIENTS :

• Large sized green Chillies/ Bhavnagiri chillies/ Bajji chillies - 10 numbers
• Besan/Gram flour -  1/2 cup or as required.
• Baking soda - 1/4 tsp
• Chilli powder - 3 tbsps
• Hing - a pinch
• Salt to taste

METHOD OF PREPARATION: 

1) Make a slightly thick batter with besan, chilli powder, hing, baking soda, salt and water without any lumps.

2) Dip chillies in the batter till it gets coated well.

3) Heat oil for deep frying and then deep fry them till golden brown.

Serve Hot with Chutney/ Sauce.

 

SABUDANA VADAI

INGREDIENTS :

Sabudana/ Javvarisi/ Sago - 1 cup

Rice flour - 2 tsps

Onion -1 big

Chillies - 6

Jeera - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

METHOD OF PREPARATION: 

1) Soak Sabudana overnight. Drain the stock the next morning and clean with cold running water.

2) Grind it coarsely with little salt and transfer it to a bowl. Mix in a tsp of Rice flour, chopped onion,Turmeric powder, Jeera, Chillies and mix it well.

3) Roll balls of it and deep fry them till golden brown.

Serve hot.

 

KARA VADAI

INGREDIENTS :

Urad dal - 1 cup

Boiled rice - 2 tbps

Jeera - 2 tsps

Chilli powder - 3 tsps

Turmeric powder - 1 tsp

Dried curry leaves

Salt to taste

METHOD OF PREPARATION :

1) Soak urad dal and rice for 4 hours. Grind them finely with little salt. Mix in the spices well in the batter. The Batter should not be watery.

2) Heat oil for deep frying. Drop a ladle of batter in the oil and fry them till done, golden colour.

Serve hot with Chutney.

 

MILAGU VADAI

Milagu Vadai is a traditionally prepared vadai in Anjaneyar temples. It has a very unique flavour.

INGREDIENTS :

• Urad Dal - 1 cup
• Pepper - 1/2 cup
• Grated Coconut - 1/2 cup
• Jeera - 2 tsps
• Rice flour - 2 tbsps
• Salt to taste

METHOD OF PREPARATION :

1) Soak Urad Dal for 2 hours. Blend it finely along with pepper and salt with little water.

3) Transfer it to a bowl. Add grated coconut, jeera, salt and mix well.

4) Take a baking sheet, apply oil and spread it evenly. Roll the batter and flatten it evenly. Meanwhile, heat oil for frying.

5) Once the oil is hot, drop it carefully and fry till golden brown. 

Serve hot.

DAHI VADA

INGREDIENTS:

Urad dal - 1 cup
Rice flour - 2 tbsps
Curd - as per requirement
Coriander leaves - few
Mint Chutney

Tamarind Chutney/ Red Chilli Chutney 

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour. Grind it to a smooth batter with less water. Mix in the rice flour and salt.

2) Meanwhile , heat oil in a kadai . Fry vadai golden brown and keep aside .

3) Transfer thick curd with salt to a large bowl and soak vadai in it for 1 hour and refrigerate it . 

4) Serve it with Mint chutney , Tamarind chutney/ Red Chilli chutney and Coriander leaves . 

Linking it up with Street Party Food Event .

CAULIFLOWER BAJJI

INGREDIENTS : 

Cauliflower - 1 (Medium size)

Besan / Channa dal flour - 1 /2 cup 

Red Chilli powder - 3 tsps 

Cumin seeds - 1 tsp 

Kasturi Methi - 2 tsps

Turmeric powder -- 1/2 tsp 

Baking soda - a pinch

Salt to taste 

Asafoetida a pinch.

METHOD OF PREPARATION : 

1) Mix flour with Red Chilli powder, Turmeric powder, Jeera, Kasturi Methi, salt with sufficient water without any lumps. It must be a smooth batter and not too watery.

2) Clean the cauliflower florets well with hot water, salt and turmeric powder . Drop the florets in the batter, and get coated well. 

3) Heat oil for deep frying. Once hot, deep fry them till golden brown . 

Serve hot with Chutney / Sauce .

UZHUNDU VADAI / MEDHU VADAI

INGREDIENTS:

Urat dal - 1 cup
Salt to taste
Jeera - 1 tsp
Green chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and smear ur hands with oil,make small balls ,flatten and deep fry them.

Serve hot with chutney.

Sending this to Sending these to FIC - YELLOW hosted by Sunshinemom ,Sankranthi festival by Priti , Srivalli's My Legume Love Affair Event and Susan's Event and srilekha's EFM - Savories Event .