Inippu Ulundhu Vadai

Prep Time:15m       Cook Time:25 m

Makes:25

Ingredients

Urid Dal - 1 cup(soaked for nearly thirty minutes)

Sugar      - 1/2 cup

Oil          - to deep fry

Method

• Wash and soak the urid dal in water for twenty five to thirty minutes.Drain any excess water and grind it with sugar into a not so smooth slightly coarse and thick batter.Sprinkle water if necessary.
                                    
     
• Meanwhile heat oil in a kadai.Place a bowl of water nearby to wet your hands.Take a small portion and flatten with thumb finger and drop in hot oil.Repeat the same for the rest of the batter and wet hands in between so that it is easier to drop in the oil without sticking to hands.Cook on a medium flame until golden brown in colour turning the sides in between.
                                        
                                     
                                
  

Little Words

• The soaking time of the dal and consistency of the batter are important.
• Keep the oil ready and  switch on the flame when you start grinding.
• If the batter is watery it will absorb lot of oil and it won't get cooked.
• Let the flame be medium otherwise it will change colour soon but it won't be cooked inside.
• Keeps well for more than a day.
• The vadas are spongy and fluffy.
• Alternatively the dal can be ground without sugar and the vadas can be soaked in sugar syrup..
• The vadas can be crumbled and served with smashed banana with a drizzle of ghee.
• This is yet another favourite of mine from the hands of my amma.

Carrot Halwa

Prep Time:10 m     Cook Time:40 m

Servings:4

Ingredients

Carrot                      - 2 cups(grated-3-4 carrots)

Milk                         - 4 cups 

Sugar                       - 1/4 cup

Ghee                        - 1 tblsp

Cardamom Powder - 1/4 tsp

Nuts                        - 2 tblsp(cashew,badam,pista)

Method

• Peel the skin and grate the carrots.Heat ghee in a heavy bottomed vessel and fry the chopped nuts and set aside.
     
• Now add the grated carrots and saute for a while till the carrots become slightly pale in colour.
     
• Now add milk and reduce the flame.When the milk starts boiling keep stirring every now and then scraping the sides of the pan,Let the carrot to get cooked in the milk and the volume of the milk reduces completely and the carrots and milk has come together as a mass.At this stage add sugar,nuts and cardamom powder.Keep stirring for another five to ten minutes adding little more ghee if needed and transfer to a bowl.Serve warm or chilled.
                                 
                                     
     

Little Words

• The quantity of milk can be lesser as per individual taste.
• Sugar level can be more if desired.
• Using condensed milk saves time.
• Tastes best when served chill.