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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place...
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Fish fry Recipe



 Here's a recipe for a simple and delicious fish fry:

Ingredients:

  • 4-6 fish fillets (any type of fish will work, but tilapia, catfish, or cod are good choices)
  • 1 cup of all-purpose flour
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 1/2 tsp of paprika
  • 1/2 tsp of garlic powder
  • 1/2 tsp of onion powder
  • 1/4 tsp of cayenne pepper (optional)
  • 1 egg, beaten
  • 1/2 cup of milk
  • Vegetable oil for frying

Instructions:

  1. In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).

  2. In a separate bowl, whisk together the beaten egg and milk.

  3. Dip each fish fillet in the egg mixture, then dredge it in the flour mixture, pressing the flour onto the fish to ensure it's well coated.

  4. Heat enough vegetable oil in a large frying pan over medium-high heat to cover the bottom of the pan by about 1/4 inch.

  5. Carefully add the fish fillets to the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy.

  6. Once the fish is cooked, remove it from the pan using a slotted spatula and place it on a paper towel-lined plate to remove excess oil.

  7. Serve hot with your favorite dipping sauce and sides.

Enjoy your crispy and flavorful fish fry!

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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place...
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