CRISPY VEGETABLE VADA ..

RECIPE:

Ingr:     10 - 12 

Batter to grind:
Urad dal                                     1 cup (150 gm)     
Hing                                            a big pinch
Pepper                                       1/2 tdp
Baking soda                              1/4 tsp
Salt to taste

Veggie mix:
Onions cut lengthwise                2
Gr. chillies finely chopped         4 - 5
Curry leaves  chopped               a sprig
Coriander leaves chopped        a sprig
Carrot finely diced                     1/4 cup
Beans   diced                              1/4 cup
Coconut diced                            1 tbsp                           
Ginger chopped                         1/2 "
Cashew (optional)                     5 - 6

Method:

1. Soak urad dal in water for 1 hour. Drain excess water and put in a mixer.
2. Grind together coarsely all ingr. in 'batter' and keep aside. ( do not add any water for grinding).
3. The batter should be thick and firm in consistency, as shown.
4. Mix in all the veggie mix ingr. and shape into balls. Let them rest for 1/2 an hour.
5. Heat oil for deep frying on medium flame. 
6. Flatten the vadas as shown with a hole in the centre (this cooks the insides better).
7. Deep fry to golden brown on slow fire (otherwise it will brown quickly leaving the inside uncooked).
8. Take out on a tissue to drain excess oil.
9. Serve hot with chutney of choice, sambhar or ketchup.
10. It is a wholesome breakfast or evening snack by itself.

Note:

1. For flattening the vada, can use banana leaf or any clean plastic sheet.
2. Wet the leaf or sheet with water each time; this helps in handling it better without any sticking.
3. I use my palm for shaping by wetting for each vada (keep a bowl of water handy). It is quicker.
4. The batter mix can be refrigerated and used up later or next day also. 
5. This way they turn out crisper and tastier as they tend to soak more of oil !!

VERMICELLI KHEER...

RECIPE:

Ingr:

Bambino roasted vermicelli                    1/2 cup
Milk ( creamy )                                          600 ml
Sugar as per taste (or)                             1/2 cup
Cardamom whole                                     3 - 4
Raisins, almonds (slivers)                       1 tsp

Method:

1. Bring milk to boil in a thick bottomed pan. Add whole cardamoms to lend flavour to milk.
2. Simmer till volume is reduced to 2/3rds.
3. Add pre-roasted vermicelli and cook till it gets half-cooked.
4. Add sugar and nuts, cook for 5 more mts, till a semi-solid texture is reached. 
5. Remove the cardamoms and serve the kheer hot or cold with raisins sprinkled over.

KABULI CHANA SUNDAL...

RECIPE:

kabuli chana               1 cup
Scraped coconut        1 tbsp
Red whole chillies     2
Curry leaves              1 sprig
Mustard seeds           1 tsp
Hing                             a pinch
Urad dal                      1 tsp
Salt to taste
Oil                               2 tsp

Method:

1. Soak chana dal overnight. Place the soaked chana in a pressure cooker.
2. Pour water to just immerse the chana, add little salt and pressure cook it.
3. Allow for the 1st whistle, reduce the flame; remove after 5 mts.
4. Drain excess water and keep aside.

Tadka:
Heat 3 tsp oil add hing, mustard, red chillies (split into small pcs).
On crackling, add urad dal, curry leaves, stir for a minute.
Remove and keep aside; mix in scraped coconut and add channa to it .
Stir well and check for salt. There goes a healthy chana salad.

(Navrathri times brings us back to the humble "sundal". It is made with diff. daals. Black channa tastes best and is also healthy. In Chennai it is a popular snack at the beach wherein it is garnished with grated raw mango, which lends it a tangy and refreshing flavour.)