Tuesday, May 22, 2012

Dahi Vada....

Recipe Source: My friend

The first time my daughter had a bit of this was when she was hungry and waiting for food in a restaurant.   That's when she realised its really tasty....:)

I used think its a very complicated recipe.... but realised its the simplest...!!

For vada

  • 1 cup urad dhal
  • 1/4 cup water
  •  salt to taste
  • oil for frying
For the dahi
  • 2 cup yogurt
  • 1 cup water
  • black salt to taste 
  • 1/2 tsp sugar

For garnishing
  • Tamarind chutney
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chat powder
  • coriander leaves 


Wash the dhal and soak it for 3-4 hours.
Grind it a thick smooth paste along with water and salt.
The batter should be thick so that you can scoop them.
Heat oil for medium. 
Scoop out the batter using a ice-cream scoop and drop it into the oil.
Deep fry the until it is golden brown.
Drain the excess oil.

Soak the vadas in the water immediately.
Remove and squeeze out the excess water.

Arrange in a bowl and keep it aside.

For the Dahi:

Whisk yogurt and water till smooth.
Add salt and sugar and mix.

Pour over the vadas.

For Garnishing:

For Tamarind chutney:
Boil 1 cup of water with tamarind the size of lime , one date and small piece of jaggery or 3 tbsp of sugar.
Let it boil until it reduces into half of the quantity.
Drain through the sieve.

Sprinkle red chilli powder and cumin powder over the dahi.
Granish with coriander leaves.
Drizzle few drops of tamarind chutney while serving.

Serve chilled.

Wednesday, May 09, 2012

Pinappale & Finger Biscuit .....

Recipe source: my own


  • 1 packet of lady finger biscuit
  • 3 tins of nestle cream
  • 150 grms packet fresh cream
  • 6 tbsp of powdered sugar
  • 1 tin of chopped pineapple
  • Almond flakes to decorate


Lay a layer of lady finger biscuit and sprinkle the 2 tbsp of pineapple juice from the tin.
Mix 2 tin of nestle cream with fresh cream and 2 tbsp of powdered sugar.
Add the pineapple pieces into it.
Spread this layer of mix next.

Lay another layer of finger biscuit.
Mix 1 tin of nestle cream with the remaining powdered sugar and beat well.
Decorate with almond flakes.

Before serving leave in the fridge for at least 4 hours.

Tuesday, May 01, 2012

Green Dosa

Recipe source( One who helps me in the household )

Whole Moong Dal Dosa .....  also called as Pesarattu in Andhra.

  • 1 cup moong dal 
  • 2 tbsp idli rice
  • salt to taste

Soak the dal and the rice overnight.
Grind it to a smooth paste by adding water and salt.
Heat a tava and  spread just like  we make any Dosa, add oil.
Flip to cook on the other side until golden brown.

Serve with coconut chutney.

Note: You can also add chopped onion, curry leaves and green chillies.


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