|| Vada Curry || |
aloo curry || coconut chutney || masala dosa || vada curry || mulligatawny soup || kosumbari chicken fry || coconut fish fry || brinjal with spicy gravy || |
ingredients : |
method : |
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1 cup : Channa Daal (gram lentils) 2 tbsp : Hara Dhania (green coriander), chopped 2 : Hari Mirch (green chillies), finely chopped Oil for frying 2 : Onions, finely sliced 1 tsp : Sarson (black mustard seeds) 10 – 15 Kari Patta (curry leaves) 1 tsp : Ginger Paste 1 tsp : Garlic Paste 2 : Tomatoes, finely chopped 2 tbsp : Besan (gramflour), mixed in 1 cup water 1 tsp : Dhania (coriander) Powder 1tsp : Chilli Powder ½ tsp : Garam Masala |
Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes. 8. Serve hot, accompanied Lemon rice/Dosa. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |