Friday, May 2, 2008

Udad Variety!!!!!!

It’s a yummy snacks item…..and you can have it which ever way you want, you can have it with Sambar, as dahi wada or with green spicy chutney & ketchup!!!! Here goes the recipe!!
Recipe serves 2

For the Wada
1 ½ handful of Udad daal
½ handful of rice
Salt to taste
Oil for deep frying

For Dahi (curd)
Curd ( around 2 tbspn. full per person)
Coriander seed powder
Cumin powder (jeera)
Salt to taste
Sugar to taste
Finely chopped coriander leaves for garnishing
Chilly powder a pinch (per person)

For Green Chutney
3 handful of finely chopped coriander
2 medium size green chillies
Salt to taste
Sugar to taste

Method for chutney
Grind all the igredients finely. Your chutney is ready!

Method for Wadas
Soak the Udad daal for around 18 to 20 hours. Soak the rice for 2 to 3 hours. After they are soaked for the required time, mix them and grind it till a fine paste is ready. Add salt to taste. Heat oil in a pan. Take a tbspn. And drop one tbspn full ready mixture in the oil. The size can be big, but it is better to make small so that you can pop them directly in your mouth and also they cook properly from inside. Your wadas are ready!! Serve hot with spicy green chutney and ketchup or Hot Sambar. If you want to eat as dahi wadas, soak the wadas in water after they are frying them. Let them soak for about 6 to 7 minutes till they become soft.

Method for Dahi (curd)
For Dahi (curd), Blend curd well, add pinch of sugar and salt to taste. Take a serving bowl, put the wadas soaked in water earlier, pour blended dahi we prepared, top it with red chilly powder, cumin & coriander seed powder and fresh finely chopped coriander. Savour them as they melt in your mouth!!!

Mini Samosas ...!!!

While checking out some Sanjeev Kapoor recipes, I came across Samosas!!! Wow, I thought why not try??
So here it is….. :)
Recipe serves 3 to 4

For cover
2 cups plain flour (Maida)
2 tbspn. Warm oil
Water to knead to dough

For Filling

4 potatoes medium size, boiled, peeled & mashed
3 green chillies finely chopped
1 tsp. ginger crushed
1 tsp. Garlic crushed
1 tbspn. Coriander seeds
2 tbspn. Fresh finely chopped coriander
½ lemon juice extracted
½ tsp. turmeric powder
1 tsp. chilly powder
1 tsp. sugar
Salt to taste
Oil to deep fry

Method for Dough

Take the flour; add oil, salt and little water. Mix well till crumbly. Add more water little by little kneading it into soft pliable dough. Cover it with wet cloth for 15 to 20 minutes. Beat dough on surface & knead again. Recover.

Method for filling
Heat 3 tbspn. Of oil, add ginger, garlic, green chillies, and coriander seeds, stir fry for a minute, add fresh coriander leaves, lemon juice, turmeric powder, garam masala, chilly powder. Stir fry for 2 minutes. Add potatoes. Further stir fry for 2 minutes. Cool, keep aside.

To proceed
Make a thin 5” dia round with the dough. Cut in 2 halves. Run a moist hand around the diameter. Join & press together to make a cone.
Place a tbspn. Of filling inside the cone, seal the third side as above.
Put in hot oil, fry on low – medium flame. Don’t fry on high flame, otherwise the Samosas will become soggy & oily.
Drain on kitchen paper. Serve hot with tamarind chutney or tomato ketchup.

Well isnt your mouth watering by now..hehhe......try will lovvvveee them!