Medhu Vadai

Prep Time:10 m + soaking time   Cook Time:20 m

Makes:About 15

Ingredients

Urid Dal               - 1 cup

Ginger                  - a small piece

Pepper Powder     - 3/4 tsp

Coriander Leaves - 2 tblsp

Salt                       - to taste

Oil                        - to deep fry

Method

• Soak the urid dal for two hours,drain any excess water and grind it with little salt and ginger.Add remaining salt now.Then add pepper powder and chopped coriander leaves and mix everything well.
                         
  
• Meanwhile heat oil in a kadai to deep fry.Take a small portion of the ground urid dal,make a hole in the centre with your thumb finger to ensure even cooking.Now drop this gently into the hot oil and remove when it turns golden in colour.Make in batches.Serve with coconut chutney or sambhar.
                              
                       
     

Little Words

• While grinding sprinkle water if necessary.
• Let the flame be medium hot.
• Add chopped onion,veggies such as carrot .cabbage,chopped greens as desired.

Sabudana Vada/Javvarisi Vadai

Prep Time:15 m+soaking time    Cook Time:20 m

Makes:16

Ingredients

Sabudana/javvarisi - 3/4 cup

Potato                     - 2(medium sized)boiled and mashed

Green Chilli           - 2

Coriander Leaves   - 1/4 cup

Peanuts                   - 1/2 cup

Lemon Juice           - 1 tblsp

Salt                         - to taste

Oil                          - to deep fry

Method

• Soak Sago for two hours and drain the excess water.Blanch or roast peanuts and remove the skin.Grind coarsely reserving two tablespoons of peanuts.Mix all the ingredients except oil into a dough.
                                 
     
• Make small balls and meanwhile heat oil in a kadai.Flatten the balls between palm and deep fry in hot oil till golden brown or the bubble sound ceases.Serve with green chutney or as desired.
                                        
                                 
     

Little Words

• Crunchy outside and spongy inside.
• Adding few broken peanuts gives a crunchy bite amidst the spongy vadai.
• Squeeze the excess water in sago.
• I microwaved the potatoes for four minutes.
• I have used blanched peanuts.Roasted peanuts can also be used.
• A delicacy from north of India ideally prepared during fasting.

Aloo Matar

Prep Time:10 m      Cook Time:20 m

Serves:3

Ingredients

Potato                   - 1

Peas                      - 1/2 cup

Ginger                  - 1" piece(grated)

Tomato                 - 2

Jeera                     - 1/2 tsp

Coriander Powder - 2 tsp

Chilli Powder        - 1/2 tsp

Turmeric Powder  - a pinch

Garam Masala      - 1/4 tsp

Oil                        - 2 tsp

Salt                       - to taste

Method

• Heat oil,splutter jeera,add ginger and saute.Add chopped potatoes and saute for a while.
     
• Add the peas,finely chopped tomatoes and saute for a while.
     
• Add all the spice powders,salt and required amount of water and cover with a lid and cook till the potatoes and peas are done.Serve with chappathi.
                            
     

Little Words

• A quick side dish that doesnot need prior preparations.
• A nice combo with chappathi,rice..