medu vada recipe

medu vada recipe

Medu vada recipe | ulundu vada | breakfast food:

MeduVada is a usual South Indian food recipe which may be served as a chief route, side dish, or snack. This crispy tastiness is made with spiced urad dal hit and fried in donut form dumplings. 

They are crispy at the outdoor and smooth on the internal. They are served with Sambar and Coconut Chutney. A recipe will make approximately 10 to 12 Vadas.

Ingredients:

• 1 cup breaks up washed urad dal (to be had in Indian shops)
• 1/8 teaspoon asafetida (Hing)
• 2 teaspoon entire coriander seeds (sabut dhania)
• 1 tablespoon green chili chopped
• 2 tablespoons cilantro chopped (hara dhania)
• 1 teaspoon salt
• Oil to fry

Method:

1. Wash and soak dal in approximately 3 cups of water for about four-6 hours.
2. Drain the water and grind dal to easy paste the usage of very little water simply sufficient to grind, the food processor works nicely for this. Blend for every other 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
3. Add all the elements to the dal batter, cilantro, inexperienced chili, coriander, asafetida, and salt, beat the batter for two-3 mins this may make the batter mild and fluffy. To ensure batter is ready positioned one drop of batter in a bowl of water, the batter ought to drift.
4. Keeping the proper consistency of the batter could be very crucial; upload water as wished batter ought to now not be gentle but no longer runny. When you put the batter on your palm batter ought to keep its form. Make the Vadas batter while you are equipped to fry them, because the batter sit will get gentle in case you aren't geared up to fry hold batter refrigerated.
5. Heat the oil in a frying pan over medium-high heat.

To Be Continued>>> Medu vada Recipe

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easy healthy breakfast food recipes

Healthy Breakfast Food Recipes

Breakfast Food Recipes:

Make them a small energized with these easy-to-make healthy breakfast recipes. Some of these food recipes can be made in front of time while others can quickly be thrown in the mixer and be prepared in less than a minute!

9 Healthy Breakfast Food Recipes:

• Homemade Instant Oatmeal Recipe
• Blueberry Breakfast Bars
• Orange Julicious
• Crunchy PB & Banana Smoothie
• Honey-Maple Granola

To Be Continued >>> Easy Healthy Breakfast Food Recipes

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healthy indian vegetarian dinner recipes

vegetarian-food-recipes

Healthy Indian Vegetarian Dinner Recipes:

Many of my visitors have asked meals ideas and tips for their kids. Being a vegetarian and trying to elevate my family similarly, I wanted to choose the ingredients after which prepare it in a way that made sense to me.

When traveling, I once in a while did use jarred kids easy food recipes for comfort. Here are some quick and easy tips for delicious Indian vegetarian dinner recipes in fewer than 30 minutes that can be used for any meal.

Indian vegetarian recipes are:

1. Dal Methi

2. Palak Chana Dal

3. Aloo Gobhi

4. Bhindi Masala

5. Jeera Rice

6. Aloo Matar

7. Matar Paneer

For more Indian food Recipes>>> Healthy Indian Vegetarian Dinner Recipes

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how to make tangra macher jhol

Tangra macher jhol 

Tangra Macher Jhol:

Bengali fish curries like the Tangra macher jhol are mild and flavorful. The Tangra macher jhol interprets to the remaining home-fashion consolation food for me and I can consume this broth each day with a ladleful of steamed rice.

The Tangra fish is a freshwater fish and as, Bengali cooking revolves around using an expansion of freshwater fishes, which do now not have a sturdy flavor and smell, unlike sea fishes. Tangra imparts a moderate aroma to the broth and this fish tastes splendid in whichever way you cook dinner.

Even in India, it is not typically available everywhere. It is greater commonly available with Bengali fishmongers. If you don’t get this fish, do that recipe with any freshwater fish.

Bengali Cuisine: Tangra Macher Jhol Recipe

Tangra macher jhol is an antique recipe, circulating throughout Bengali cuisine from one technology to the alternative. I even have had this broth (jhol) endless number of instances considering that my childhood.

My mother used to make this broth at least once a week, as my own family sincerely loved it. On our manner lower back domestic from faculty, we'd continually ask our mother approximately what she cooked for lunch, and Tangra macher jhol within the lunch menu always made us smile (and more hungry!).

My sister and I might combat for fishes having eggs in them, as the eggs had been very tasty too. Well-browned potatoes are a pleasure in this broth. This jhol revives many childhood memories whenever I cook dinner it.

My mom used to lovingly clean and each fish thoroughly and referred to as my young sister and me to look at (and examine) her fish-cleaning technique, even though we have been not pretty interested in cooking in the ones days.

Frankly, till I got married, I in no way cooked, except chook curry and mushroom curry. But after I got married and settled here in Mumbai, far from my dad and mom’ home in New Delhi, I commenced missing the ones authentic domestic-fashion fish broths and different curries.

Nine years returned there were days when I could buy a sort of fish and would have no clue on how to cook: so I might name up my mom and he or she could patiently give an explanation for the recipe to me. In addition, I started analyzing cookbooks and accompanied instructions from well-pro domestic chefs. I surfed the net for recipes and commenced experimenting with food and cooking.

Now its miles nearly nine years in view that my marriage and over those years, my passion for cooking grew manifolds. If no longer whatever else, at least, I can optimistically prepare dinner real Bengali cuisine just like the Tangra macher jhol and feed a crowd!

Ingredients:

• Freshwater fish (Tangra on this recipe): 13
• Potato (medium-sized; reduce into 10 pieces lengthwise): 1
• Bay leaves (small): 2
• Finely chopped onions: ¾ cup
• Cumin powder: 1.Five tsp
• Turmeric powder (divided): 1 tsp (for marination and broth)
• Salt (divided): 2 tsp
• Mustard oil: 4 tbsp
• Whole inexperienced chilies: five
• Warm water: Enough to just submerge the fishes

Method:

1. Wash the fish thoroughly. Make a split at the neck. Take away the gills from the head and slowly pull out the blackish thread from the stomach. Wash the fish once more. Discard the fins if you wish.
2. Marinate the fish with ¾ tsp salt and half the turmeric powder. Keep aside for 20 min.

To Be Continued>>> Tangra macher jhol

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how to prepare mamsam koora recipe

mamsam-koora-recipe

Mamsam Koora Recipe:

If you need to enjoy the ‘kaaram’ (spicy hot) ruchi that Andhra food is known for, you then need to taste the non-vegetarian fare that is positive to get flavor buds tickly and set your tongue on fire. 

The fiery hot taste is there and now not in the vegetarian meals that are certainly now not spicy instead ‘mildly spiced’.

A maximum popular meat dish for the carnivores in Andhra is Mamsam (mutton) koora, a conventional Andhra Cuisine. 

The meat pieces are cooked in a ginger-garlic-green chili-onion base, spiced with handiest crimson chili powder and then simmered in tamarind, the most vital ingredient, which exquisitely enhances the taste and takes it to any other degree. 

The appetizing aroma because the mutton pieces simmer inside the flavorful alliance of spice and tamarind is in reality impossible to resist and addictive. 

This classic all-time favorite Indian food recipe is a really perfect accompaniment to rice.

Ingredients

•    1 kg mutton, washed and tired
•    1/4 tsp turmeric pwd
•    3/4 tbsp pink chilli pwd (regulate)
•    Large lemon sized tamarind, extract pulp
•    Salt to flavor
•    1 1/2 tbsps oil
•    Make a coarse paste:
•    3 medium sized onions
•    3 green chills
•    10-12 garlic flakes
•    1 half" ginger piece

Method for Making Mamsam Koora

1. Heat oil in a heavy bottomed pot. Add the floor onion paste and stir fry for five-6 minutes. Add the washed mutton portions and integrate properly. Cook for eight-10 minutes or till oil separates.
2. Add turmeric powder and chili powder, combine. Cook for 2 minutes. Add 2 cups water and salt and prepare dinner until the beef is 3-fourth cooked. (You can use a pressure cooker) Add the extracted tamarind pulp, together with a cup of water and combine nicely. Let the mutton pieces simmer in this tamarind base for 20-25 minutes or till the beef is cooked and you get the preferred gravy consistency.
3. Adjust salt. Garnish with coriander leaves.
4. Serve warm with white rice.

For More >>> Mutton Recipes

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