Masal Vadai

Since the weather doesn't seem to be getting any better- here is another yummy snack for the rainy day!


Contents:
chenna dal - 1 measure
tuvar dal - 2 measure
urad dal - 1/4 measure
whole red chillies - 4 to 5
green chillies - 3 finely chopped
onions - 2 medium size finely chopped
cilantro - 3 tbsp finely chopped
curry leaves - 1 tbsp finely chopped
ginger - 1 tsp finely chopped
salt.
asafoetida - a pinch

Recipe:
Soak the dals for 45 minutes . Wash it and place it in a colander for the excess water to drain. Grind the dals, red chillies, asafoetida and salt coarsely with as less water as possible. To the ground batter, add finely chopped onions, cilantro,green chillies, ginger and mix well. The consistency of the final batter should be thick. Check for salt. Make small vadais in your palm and drop one by one in hot oil in medium heat. When one side is done, turn over for the other side to be done. The vadai must turn into a nice golden brown color.

Enjoy the crispy, crunchy masal vadai! :)

Tips:

• Flatten the vadais well in your palm to get crispy ones.
• If by chance, you have added more water, do not panic. Add little besan flour to set right the consistency.
• While dropping the vadai in oil, be careful that they do not break.
• Fry the vadais in medium heat and keep flipping to get the right color and crispiness.

Urulaikizhangu Bonda - Alu Bonda

This was one of the favourite snack in my household especially during winters and on rainy days. I wonder why we love to eat such snacks only on those days.  Maybe the weather has something to do in bringing about the cravings for a particular food.  Whenever I prepare this, it used to get over as it is getting done. Now,over to the simple recipe for u all to enjoy.

Ingredients:

Potatoes - 4
Onions - 2
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Green chillies - 1/2 tsp finely chopped
Cilantro - 1/2 tsp finely chopped
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Besan - 1 cup
Rice flour -  2 tbsp
Asafoetida - a pinch
Oil
Salt

Boil the potatoes, mash well and keep it aside. Finely chop the onions, green chillies,curry leaves and cilantro.

In a heavy bottom pan, add 2 tbsp oil and then the urad dal.Once the dal turns pinkish in color, add the mustard seeds. When it splutters, add the finely chopped green chillies, curry leaves and then the finely chopped onions. Saute till the onions turns translucent. Now, add the turmeric powder and 1/2 tsp chilly powder and toss a little. Add the mashed potatoes, finely chopped cilantro and finally salt. Toss well so that the masalas are coated well into the potatoes. Allow it to cool.  Make small balls and keep aside.

For the batter, mix Besan and the rice flour and make a dough of semi-thick consistency.  Add salt, asafoetida and 1 tsp of chilly powder too.  Add 2 tbsp of hot oil to the batter to make the Bonda crunchier.  Dip the potato balls one by one into the batter, coat it thick and deep fry  in medium flame.  Yummy, urulaikizhangu bonda ready to devour.  Tastes awesome with any chutneys, sauce or ketchup.

Tips:
1.  While mashing potatoes, there should not be any water.
2.  While making potato balls, make it small as the bonda tends to become a size bigger once it gets coated with besan.
3.  Make the potato balls tight so that it does not break after dipping in the batter.
4.  Dip the potato balls one by one into the batter as and when frying. Do not soak them in the batter.

Tempting layered dip - Guaranteed hit

Ingredients for the dip (one batch)

Red kidney beans - 2 1/2 cups (cooked)
Onions - Medium - 2
Tomatoes - Medium -2
Jalapenos pepper - 2
Original Taco seasoning - 1 1/2 tsp
Mont Pepper Jack cheese - (Buy the block)
Mild sharp cheddar cabot - (Grated cheese)
Avocado - 3
Sour cream

In a pan, saute finely chopped  onions till it turns pink, add tomatoes and saute it too. Once it is done, add the beans and mash it a little. The consistency should be semi-thick.

Scoop the avocado and put it in a bowl, add pepper,salt, lime and sour creme. The final mix should be light green in color.

Finely chop tomatoes and onions and keep aside.

Arrangement of the layer

Beans first.

Then,
Avocados mix

Then,

Jalapenos chopped in circles
Finely chopped onions
Finely chopped tomatoes

Then,
Sour creme

Finally,

Mild sharp cheddar cabot (grated cheese)
Mont pepper jack cheese.(Buy the block)

Place it in an oven (Temp. 400deg.) .  The dip is done when the cheese just begins to melt

Dig the scoop into the dip and I need not tell u how the experience would be.  Mmmmmmmmmmmm :-):-):-):-)

Sunset

Sitting by the sea shore
Looking at  the sun setting
Brings in a remorse feeling
Of bidding farewell to a close friend

With each passed second during the day
Someone might have missed a dream
Someone might have lost a close one
Unaware of all this, the sun is setting

With each passed second during the day
Someone might have achieved something
Someone might have had a new addition in the family
Unaware of all this, the sun is setting

With each passed second during the day
Moments of happiness
Moments of sorrow
Unaware of all this, the sun is setting

Only to dawn tomorrow
With new hopes and new expectations
Bright and cheerful with its beaming rays
Let us allow the sun to set peacefully
In total ignorance!!!!!!

Uttappam

Uttapam is a variation of Dosa- same batter, more ingredients. I usually make these when my dosa batter is a week old (pulicha maavu).

Ingredients:
Dosa Batter - 3 cups
Onion- 2 medium sized
Green Chillies- 1 nos
Mustard Seed
Curry Leaves- 3 or 4nos
Corriander
Oil- 1 tsp
Salt to taste

Recipe

1. Finely chop the onions, chillies & corriander and add it to the dosa batter.
2. Heat the oil in a pan and add mustard seed. Once the seeds splutter, add it to the dosa batter.
3. Add salt to taste and make nice small uttappams.

Bon Appetit!!