Wednesday, 9 January 2013

Palak Keerai Vadai


Channa Dal 1 1/2 cup
Yellow Moong Dal 1/2 cup
Palak leaves(Pasalai keerai) 1 bunch
Green chili Paste 1Tbsp
Ginger paste 1Tbsp
Jeera 1tsp
Coriander leaves
Curry leaves
Onion 2 no
Oil for deep frying

*Wash and finely chop Onion, Palak leaves, curry leaves and coriander leaves.
*Soak Channa Dal and yellow moong dal in enough water for 2-3 hours.

*Completely drain water from the dal and Grind it coarsely.
*In a Mixing bowl add Ground dal, chili paste, Ginger paste, Jeera, Onion, Palak leaves, curry leaves, coriander leaves.
*Heat oil in a frying pan for deep frying.
*Add salt and mix everything completely.
*Pat the vada on a plastic sheet and deep fry it in hot oil.
*Serve hot with any chutney.

Note: Once all the ingredients is mixed do not rest it for long time the onions and salt will leave water making it difficult to pat vada.

Sunday, 6 January 2013

Methi Chapathi


Wheat flour 1 cup
Methi leaves(Fenugreek leaves)
Turmeric powder 1tsp
Red chili powder/Green chili paste 1Tbsp
Coriander Leaves


*Wash and finely chop methi leaves and coriander leaves.
*Sieve wheat flour.


*Heat little oil and saute methi leaves and coriander leaves for 2 min.
*In a Mixing bowl add all the ingredients and mix nicely.
*Sprinkle water little by little to make dough.
*Make chapatis and cook on medium flame.

*Serve hot with pickle or raitha(Ideal for lunch box and picnic)