Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Saturday, June 28, 2008

Paruppu vada

Kadala paruppu (broken chick pea lentils) - 1 cup

Sambhar paruppu (yellow lentils/toor dhal) - 1/4 cup

Small onions (shallots/scallions)- 4 nos

Green chillies - 4 Nos

Ginger - 5 gms (1 medium sized piece)

Fennel (perunjeerakam/saunf) - 1 teaspoon

Red chillie powder - 1/2 teaspoon

Powdered Asafoetida (kayam) - 1/4 teaspoon

Curry leaves - 4-5 sprigs

Salt to taste

Soak both the lentil varieties seperately for an hour. Add in the small onions, green chillies, ginger, curry leaves, and fennel to the drained kadala paruppu and grind in a mixer without adding water. Remove and place in a bowl. Add the chillie powder, asafoetida, salt, and the toor dhal to the ground mixture and knead well.

Heat 1/4 litre of vegetable oil in a deep skillet.

Wet your palms and grease them with vegetable oil. Take a lemon sized bit of the dough and place on one palm. Slightly flatten out the ball using the fingers of the other hand. Drop the vadas gently into the oil. Fry till evenly golden brown on all sides.

PS: Alternate the flame to medium and high to maintain the oil temperature and also to ensure that the vadas are cooked inside too.

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