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14th October 2009, 04:58 AM
#221
Senior Member
Diamond Hubber
kugan's Kitchen
Selviem, I used a grinder, you get nice fluffy dough when you use a grinder. At times I also use our old fashioned "aatu kal "
I do not add rice, or boiled rice as many people say.
I get soft spongy vadais.
Imm, you are making all kinds of mouth watering goodies,good.
Since we do not celebrate this year, our relatives have been filling our house with all kinds of palagarams.
Thanks Selviem, carry on with your goodies and have a Very Happy Deepavali. Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
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14th October 2009 04:58 AM
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14th October 2009, 05:15 AM
#222
Senior Member
Diamond Hubber
kugan's kitchen
[tscii] The secret of getting crisp masala vadai is to grind it coarse with very, very little water.
MASALA VADAI
Ingredients:
1 cup channa dal soaked for 1 hour.
1 medium onion chopped fine
3 green chillies chopped
½ an inch ginger chopped fine
1 tsp fennel seeds
Few curry leaves sliced fine
Salt to taste
Oil for frying.
Method:
Soak and drain the water from the channa dal.
Remove about 1 tbs of the whole dal and keep aside.
In a food processor grind the dal to a coarse paste.
Do not add any water while grinding.
Now mix all the chopped ingredients , fennel seeds and salt to the paste.
Give it a good mix, just sprinkle little water when you mix.
You must be able to shape the mixture into a disc.
Heat oil in a wok.
Take the mixture and make a lime sized ball.
Pat it with fingers to form a disc.
Deep fry these discs in oil on medium heat.
Once they turn golden brown remove.
Serve crispy vadais just like that or with tomato sauce.
Note: When you mix the chopped onions with salt, the onions too will ooze out little liquid.
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Chefs are just like children.
They should be seen not heard.
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14th October 2009, 01:16 PM
#223
Senior Member
Veteran Hubber
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14th October 2009, 01:57 PM
#224
thanks kugan. i will try and let u know. coz i always use mixie, but my mom use grinder.
selvi
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14th October 2009, 07:05 PM
#225
Senior Member
Diamond Hubber
Kugan's kitchen
Thanks Madhu for your nice compliments.
We will be waiting for your deepavali recipe.
Take your time, Madhu.
Wishing you and your family a very Happy Deepavali.
Thanks. kugan98
Chefs are just like children.
They should be seen not heard.
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14th October 2009, 07:11 PM
#226
Senior Member
Diamond Hubber
kugan's kitchen
Try panni parungga Selviem.
The dough in the mixer will get heated very fast.
Take care. Kugan98
Chefs are just like children.
They should be seen not heard.
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15th October 2009, 08:36 AM
#227
Senior Member
Diamond Hubber
Kugan's Kitchen
Suvai sent me few of her faviourite recipes.
One of them is this. I tried and it is very yummy.
Good for breads and chapatis. Try it friends.
Thayir masala for chappathi:
Ghee la jeeragam pottu, fry lots of cut tomatoes very well now add a little kaayam (perungaayam). Then in thayir add the following turmeric, salt, chillie powder, Dhaniya & jeera powder & varutha venthaya podi add all this to the tomatoes & fry well at this point u can add boiled vegies like peas/keerai/beans/potatoes or combo's of these. Very tasty for chapathi.
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Chefs are just like children.
They should be seen not heard.
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15th October 2009, 08:55 AM
#228
Senior Member
Veteran Hubber
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15th October 2009, 08:57 AM
#229
Senior Member
Veteran Hubber
Dev nga.....awesome that you had a surprise party & the best gift coming from kids is more precious than anything else in this world.....made me smile while reading yr post
a hug from me to your kutty...nga!
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15th October 2009, 08:58 AM
#230
Senior Member
Veteran Hubber
vadai recipes....yummy o yummy....thank u nga kugan!
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