Kothimbir vada

                                                             

Kothimbir vada

Kothimbir vada is a wonderful snack  that can be served with evening tea. The steamed and fried vade  is perfectly fine for eating on its own or can be eaten as a side dish with a meal.

Ingredients :(makes 30 Vadas)

2 cups finely chopped coriander leaves
2 cups besan

1 " ginger

4-5 garlic
4-5 green chilies
1/2 tea spoon haldi
1/2 tea spoon chili powder
1 tea spoon jeera powder
1 tea spoon coriander powder
1 tea spoon sugar
1/4 tea spoon hing

1 table spoon sesame seeds (til)

1/2 cup cashew pieces
1 table spoon oil
Salt to taste
3/4 cup water
Oil for frying the vadas

Preparation:

1. Take the besan in a big  bowl and add salt, sugar, haldi, jeera powder, coriander powder ,chili powder, hing,  sesame seeds and cashews
2. Grind together green chilies, ginger, garlic to a fine paste adding little water
3. Mix the ground paste and 1 table spoon oil with the besan mixture
4. Add the coriander leaves
5. Add water and mix well . The batter should be of idle batter consistency
6. Grease two   cooker separator pan and pour the above batter
7. Steam in a cooker for 10 minutes
8. Cool and cut into 2" squares
9. Deep fry the pieces in hot oil till they turn golden brown and crisp
10. Serve with green chutney

 

 

Maddur Vade

Maddur vade

This tasty finger food hails from a small place called 'Maddur' situated between Bangalore and
Mysore in Karnataka. This is a deep fried snack enjoyed any time of the day. 

Ingredients:
1 cup chiroti rava (Fine semolina)
1/2 cup Maida (All purpose flour)
3 table spoon of Rice flour.
2 medium sized finely chopped onions
6 finely chopped green chillies
2 strands of finely chopped curry leaves
1/4 cup of finely chopped coriander leaves.
1 table spoon of Khus Khus (Poopy seeds)
1 spoon red chilli powder
Salt to taste
1/4 cup hot oil.

Oil for deep frying.

Preparation:
1. Mix all the above ingredients well using a wooden spatula. Do not use your hand at this stage to mix the flour as the hot oil may burn your fingers.
2  Rest the mixture for 15 minutes. All the moisture in the onions will get well mixed in the flour.
3. Now knead a smooth dough of chapati consistency adding just the amount of water.
4. Heat the oil for deep frying on medium heat.
5. Pull out a small lemon sized dough and pat it on a greased parchment /butter paper or greased banana leaf.
6. Slowly transfer the patted vade on to your fingers and slide into the hot oil.
7. Fry till the vade turns crisp and  golden brown.
8.Enjoy hot vade with coffee or tea.

Potato ribbon pakoda.

                              Potato ribbon pakoda

Ribbon pokoda is a perfect snack for a rainy or cold evening to compliment your hot beverage. The crunch from every bite mollifies your appetence for comfort.


Ingredients: 
3 cups maida
3 medium sized boiled potatoes
1 tablespoon red chilli powder
1/4 teaspoon hing
Salt
Oil for frying

Preparation:
Take a clean cloth and put maida and tie a knot . Put this in a cooker container, cover the container so that the water in the bottom of the cooker does not wet the flour . Pressure cook for three whistles.
Cool and mash  the maida so that no  lumps remain. Seive the flour well.
Peel and mash the boiled potatoes.
Mix the maida, mashed potatoes, salt, hing and red chilli powder.
 Adding water knead the mixture till a soft dough is formed.
Put little dough in the mould (muruku mould with ribbon plate) and press directly into hot oil. Fry till the oil stops sizzling.