Skip to main content

Keera Vada / spinach vada


Keerai vadai is an evening snack recipe. Keerai vadai can be served with the coconut chutney and cup of coffee or tea which is the best combo. This is good side dish for iftar recipe combo with nombu kanji. Keerai vadai is conventional of masala vada, we can add vazhaipoo instead of Spinach vadai


 Ingredients 

1/2 cup - Urad dal

1/2 cup - Channa dal/ Split Bengal gram

Ginger - 1 teaspoon

Red chilly - 4 no's

Fennel seeds - 1 teaspoon

Spinach -1.5 cup

Onion - 1 medium sized

Coriander leaves

  

Method


STEP 1: Soak the urad dal and channa dal for 2 hours in enough water.




       

STEP 2: After 2 hours drain the water completely. have small portion of urad dal and channa in blender along with ginger, fennel seed and red chili blend it coarsely,  (pulse mode)


STEP 3: Add remaining dal in a blender blend coarsely do not add water just sprinkle if you need, convert into the bowl.


STEP 4: Add finely chopped onion, curry leaves, coriander leaves, salt and finally add spinach. Mix it well with your hand.

STEP 5: Heat oil for frying in medium flame.


STEP 6: make a small ball out of the vada dough, Them shape like a flat disk.


STEP 7: Drop it into the oil one by one deep fry in medium flame. until it turns crisp and golden.


STEP 8: Remove the vada from oil once it gets crunchy. place the vada on the paper towel. It helps to remove excess oil.


STEP 9: Repeat the rest of the dough. serve it hot with coconut chutney.   


 

.


Labels:

Comments

Post a Comment

Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.
1 comment
Read more

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg
3 comments
Read more

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles
Post a Comment
Read more