Medu vada

Medu vada is the south indian dish. During my school days i been on trip to south india with my parents, and that was the first time i had medu vada. Honestly, i was excited to have it because of its shape , big round with hole in it. I was always wondering how is it possible to make?  And today am sharing the recipe with my readers. Please read below.



Ingredients:
Udad dal - 11/2 cup
Rice - 2 cup
Chopped chilli - 3
Chopped onion - 1
Salt  as per taste
Whole Black pepper - 4 to 5
Cooking oil for deep fry.

How to:

1. Soak the udad dal and rice for atleast 5hrs in water before cooking.
2. Remove all the water content and grind the soaked udad dal and rice in food processor. Add salt while grinding the batter.
3. Add chopped onion  and whole black pepper to it and divide the batter in equal portion.
4. Take a plastic sheet and wipe it with water. Now put the equal portion of the batter on it and make round hole in between with your first finger.
5. Heat the cooking oil in pan for deep fry.
6. Fry the vada in oil till it is light brown in colour.

Enjoy eating medu vada with coconut chatni and sambhar.

Coconut chatni Ingredients:

Chopped coconut - 1/2
Curd - 1/2 cup
Green chilli - 2
Salt - 1/2 tbs

How to:
Grind in food processor the above ingredients and coconut chatni is ready.

Sabudana vada

Sabudana vada are the best option to have when fasting. Before also i have shared with my readers the recipe of sabudana kheer. Sabudana vada is very common on mumbai  city streets and restaurants. One can easily have it as breakfast or as snack. For my family we do not need any reason of fasting, but we cook anytime when we feel like eating sabudana vada.

Ingredients:

Sabudana soaked  - 1 cup (soak for atleast 2hrs in water)
Boiled potato - 3
Green chilli  chopped - 2
Peanut powder - 5 tbs
Chilli powder - 3tbs
Turmeric and coriander powder - 1 tbs
Salt - as per taste
Cooking oil for deep fry

How to:

1. Mash the boiled potato and add the soaked sabudana to it.
2. Add chopped green chilli, peanut powder , chilli powder, turmeric and coriander powder and salt to it and mix well. 
3. Divide the bater in equal portions and make flat round vada. 
4. Heat oil in the pan for deep fry and fry the equally divided portions till they are light brown. Be careful while frying as the sabudana might crackle  and pop out .
5. Let it cool down and can have with coconut chatni or tomato ketchup or tea.

The above recipe can make 20 to 25 sabudana vada . I love to have it with tea and tomato ketchup or even coconut chatni.

Coconut Laddu

For my readers i am sharing recipe of coconut laddu. Today morning i saw chopped coconut was left in my refrigerator and i wanted to use it as soon as possible and also saw have condensed milk in refrigerator. The idea of coconut laddu was the best according to me. So below is the ingredients and the preparation i did to make coconut laddu.

Ingredients:

Coconut Chopped - 1
Condensed milk - 4 cooking spoon
Ghee - 4tbs
Sugar - 1/2 cup
Dry fruits - Cashew nut, pista, golden raisin (kismish) and almonds
Cardamom (Elaichi) powder - 2 tbs

How To :

1.  Grind the chopped coconut in the food processor.
2. Now heat ghee in pan and add the grinded coconut to it. If needed add ghee and stir it well till the coconut is mixed well with ghee and it turns light brown.
3. Add Condensed milk to it and stir well and cook till whole mixture is dry. If condensed milk is sweet in taste then no need to add sugar, other wise add sugar along with condensed milk.
4. While cooking the mixture , it can be seen that the milk portion is been sucked by coconut and its becoming like  thick batter. Add the cardamom (elaichi) powder to it and let it cool.
5. Grind the dry fruits in fine powder and add to the batter.
6. Divide the batter in equal portions and make round laddu. For enhancing , i used pista to garnish.

Tips :

1. Coconut laddu should be stored in refrigerator. 
2. Before serving let it be in refrigerator , serve it cold.

Enjoy eating laddu till i come with new laddu recipe. "New laddu recipe"!!!!!!!!!!!! yes you all guessing right , there will be different varieties of laddu recipe i will share with you. Till then bye. :-)

Churma laddu

Dear readers,
I am going to share recipe of churma laddu which is most favourite in my family. Whenever there is any traditional occassion or festival in Gujarat and Rajasthan, churma laddu are made. But for my family no need of any such special occassion, all are all time eager to have it. Churma is a traditional rajasthani sweet, made during festivals. Let me share the ingredients and preparation instead of more introduction.

Ingredients:
Whole wheat flour (coarsely ground) - 1 1/2 cup
3/4 jaggery grated
Ghee - 2tbs
Poppy seeds (khus khus)
Dry fruits powder - almonds, cahew nut and pistachio - 1/2 cup
Cardamom powder - 3 tbs
Nutmeg (jaifhal)powder - 1 tbs
Golden Raisin - 1/4 cup
Ghee for frying.

How to:

• Make dough of wheat flour using half cup water and 2tbs ghee, dough  should be tough.
• Make 8 equal portions of dough, make dough in the shape of your first finger (pointer finger).
• Heat ghee in kadhai and fry 8 equal portions in ghee , deep fry on slow flame for approx 25 to 30 min until golden brown in colour.
• Allow them to cool. 
• Pound in mortar and pestle to coarse pieces. To get churma, grind the pieces further in food processor into fine powder.
• Heat 1tbs ghee and add grated jaggery and let the jaggery melt down. Do not heat too much.
• Add Churma to the melted jaggery , allow the mixture to cool slightly.
• Add Dry fruit powder of almonds, cashew nut and pistachio along with cardamom(elaichi) powder and nutmeg (jaiphal powder) and golden raisin.
• Divide into 10 portions and make round shape. Roll each laddu in poppy seeds (khus khus).

Optionally grated dry coconut (kopra) and sesame seeds (til) can be added to churma along with grated jaggery. The cooking time is more and this recipe is little bit tough. The above recipe can make 10 laddus.