MEDU VADA (UDDINA VADA, URAD DAL VADA)

INGREDIENTS:
2 CUPS URAD DAL (SOAKED FOR 4 HOURS)
4 GREEN CHILLIES (FINELY CHOPPED)
4 BLACK PEPPER (CRUSHED CORASELY)
2 STRINGS CURRY LEAVES (FINELY CHOPPED)
SALT
OIL FOR DEEP FRYING:
PREPARATION:

STRAIN THE WATER OF URAD DAL AND PUT IN THE MIXER AND GRIND (IF REQUIRED ADD LITTLE WATER) VERY SMOOTHLY.TO THIS ADD ALL THE INGREDIENTS.MAKE THE FINGERS WET WITH WATER AND TAKE A SMALL OF THE BATTER AND KEEP ON THE PALM AND LITTLE FLATTEN IT AND MAKE A HOLE WITH THE HELP OF THE FINGER AND PUT IT IN THE OIL AND DEEP FRY TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE BATTER.
HAVE IT WITH COCONUT CHUTNEY.

FOR COCONUT CHUTNEY:1/2 COCONUT (GRATED),2 CHILLIES(ROASTED),FEW CORIANDER LEAVES AND SALT.

PUT ALL THESE IN THE MIXER WITH LITTLE WATER.

NIPPATTU

INGREDIENTS:

1 CUP RICE FLOUR

2 1/2 CUP MAIDA FLOUR

1/4 CUP PEANUTS

1/4 CUP ROASTED GRAM(CHUTNEY DAL)

1/2 CUP DRY COCONUT

2 TSP WHITE SESAME SEEDS

2 TSP JEERA

6 TSP RED CHILLI POWDER

1/4 CUP MELTED DALDA(VANASPATI GHEE)

A PINCH OF SODA

SALT

OIL FOR DEEP FRYING.

PREPARATION:

PUT IN THE MIXER PEANUTS,ROASTED GRAM AND DRY COCONUT AND GRIND COARSELY WITHOUT WATER.

IN A BOWL PUT THE RICE FOOUR ,MAIDA,MELTED DALDA,SALT,SODA,RED CHILLI POWDER,JEERA,SESAME SEEDS,SALT AND THE ABOVE PREPARED POWDER AND MIX WELL.FOR THIS ADD LITTLE WATER(AS MUCH AS REQUIRED) AND KNEAD WELL FOR A THICK DOUGH.TAKE A SMALL BALL OF THE DOUGH AND PLACE IT ON THE GREASED PLASTIC COVER(WITH OIL) AND PRESS WITH FINGERS TO MAKE A CIRCLE(LIKE PURI) AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.

THENGOLALU

INGREDIENTS:

3 CUPS RICE

1 1/2 CUPS URAD DAL(BLACK GRAM SEEDS)

2 TSP JEERA

1 TBSP BUTTER

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST WASH THE RICE AND STRAIN THE WATER COMPLETELY AND ALLOW TO GET DRY COMPLETELY (DRY IN SHADE FOR WHOLE 1 DAY).THEN FRY BOTH THE RICE AND URAD DAL SEPERATELY TILL LIGHT BROWN.PUT IN THE MIXER BOTH AND MAKE FINE POWDER .FOR THIS ADD JEERA ,SALT AND BUTTER AND MIX WELL.THEN ADD WATER (AS MUCH REQUIRED)AND KNEAD WELL FOR A THICK DOUGH.HEAT OIL IN A KADHAI.THEN PUT THE DOUGH (A SMALL QUANTITY ) IN THE SEV MAKER PRESSING(THE HOLE MUST BE BIGGER THAN THE SEV MAKER ) AND PRESS IN THE OIL AND FRY IT TILL GOLDEN BROWN.LIKE THIS DO WITH ALL THE DOUGH.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.

NARGIS MANDAKKI

1 LITRE MYSORE MANDAKKI(PUFFED RICE)

1 TSP JEERA

2 WHOLE GARLIC

7 GREEN CHILLIES

3 TSP HURIGADALE(ROASTED GRAM)

1 TSP SUGAR

1 TSP MUSTARD SEEDS

2 TSP PEANUTS

1 STRINGS CURRY LEAVES

1 TSP RED CHILLI POWDER

A PINCH OF TURMERIC

SALT

2 TBSP OIL

FOR GARNISHING:1 CHOPPED ONION AND FEW STRINGS OF CHOPPED CORIANDER

PREPARATION:

MAKE A PASTE OF 3 CHILLIES,GARLIC,JEERA WITHOUT WATER.

MAKE POWDER OF ROASTED GRAM,SUGAR AND CHILLI POWDER.

PUT OIL IN A KADHAI.FOR THIS ADD MUSTARD SEEDS.WHEN IT CRACKS ADD PEANUTS,4 SLIT GREEN CHILLIES AND MAKE THEM TO CRISPY.THEN ADD CURRY LEAVES AND THE ABOVE PASTE,TURMERIC POWDER AND SALT AND FRY IT.FOR THIS ADD MANDAKKI AND MIX WELL .SWITCH OF THE FLAME .AT THE END ADD THE ABOVE PREPARED POWDER AND MIX WELL.THIS CAN BE STORED FOR 3 DAYS IN AIR TIGHT CONTAINER.WHILE SERVING GARNISH WITH ONION AND CORIANDER LEAVES.

MADDUR VADE

INGREDIENTS:
21/2 CUPS SMALL SUJI(SEMOLINA)
1 CUP RICE FLOUR
1 CUP MAIDA FLOUR
1/2 CUP MELTED DALDA
6 FINELY CHOPPED ONION
10 FINELY CHOPPED GREEN CHILLIES
A PINCH OF ASAFOETIDA(HING)
SALT
OIL FOR DEEP FRYING
PREPARATION:
FOR THE SUJI ADD RICE FLOUR,MAIDA FLOUR,DALDA,ONION,CHILLIES ,DALDA,ASAFOETIDA AND SALT AND MIX WELL.FOR THIS ADD LITTLE WATER SLOWLY AND MAKE A THICK DOUGH .SMEAR OIL FOR THE PLASTIC SHEET AND TAKE A SMALL BALL OF THE DOUGH, PLACE IT ON THE SHEAT AND WITH THE HELP OF THE FINGERS PRESS AND MAKE A SMALL CIRLE.LIKE THIS PREPARE WITH ALL THE DOUGH AND DEEP FRY IN OIL TILL GOLDEN BROWN.THIS CAN BE STORED FOR 20 DAYS IN AIR TIGHT CONTAINER.

MADDUR VADE

CARROT -CORIANDER SOUP

INGREDIENTS:
1 CUP CARROT
1/2 CUP CORIANDER LEAVES
2 TSP BUTTER
1 TSP PEPPER
1 ONION(MEDIUM CHOPPED)
5 CLOVES GARLIC
2 BAY LEAVES(PULAV LEAF)
SALT AS PER TASTE
SUGAR AS PER TASTE
PREPARATION:
IN A KADHAI PUT BUTTER AND WHEN IT MELTS ADD BAY LEAF ,ONION,GARLIC AND PEPPER.FRY IT AND WHEN IT TURNS LIGHT GOLDEN ADD CHOPPED CARROT.TO IT ADD ENOUGH WATER SO THAT THE CARROT MUST DIP COMPLETELY AND ALLOW TO COOK.WHEN THE CARROT GETS HALF COOKED ADD CORIANDER LEAVES AND ALLOW TO COOK COMPLETELY.ALLOW TO COOL AND THEN STRAIN IT.COLLECT THE LIQUID PORTI0N.PUT IN THE MIXER THE SOLID PORTION AND GRIND VERY NICELY.THEN AGAIN STRAIN SO THAT SMOOTH PASTE MUST BE THERE.TO THIS ADD THE ABOVE COLLECTED LIQUID ,SALT AND SUGAR AND COOK WELL AGAIN.HOT SOUP IS READY TO DRINK.