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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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Alu Batani Recipe



 Alu batani is a delicious North Indian dish made with potatoes and peas in a tomato-based curry. Here is a simple recipe to make alu batani:

Ingredients:


  • 2 potatoes, peeled and cubed


  • 1 cup peas


  • 2 tablespoons oil


  • 1 teaspoon cumin seeds


  • 1 onion, chopped


  • 1 teaspoon ginger paste


  • 1 teaspoon garlic paste


  • 2 tomatoes, chopped


  • 1/2 teaspoon turmeric powder


  • 1 teaspoon cumin powder


  • 1 teaspoon coriander powder


  • 1/2 teaspoon red chili powder


  • Salt to taste


  • 1/2 cup water


  • 2 tablespoons chopped coriander leaves for garnishing


Instructions:


  1. Heat oil in a pan over medium heat.


  1. Add cumin seeds and fry until they start to crackle.


  1. Add chopped onions and fry until they turn golden brown.


  1. Add ginger and garlic paste and fry for a few seconds.


  1. Add chopped tomatoes and cook until they are soft and mushy.


  1. Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for a few minutes.


  1. Add cubed potatoes and peas and mix well with the tomato-based curry.


  1. Add 1/2 cup water and bring to a boil.


  1. Cover and simmer for about 15-20 minutes, stirring occasionally, until the potatoes and peas are cooked through and the curry has thickened.


  1. Garnish with chopped coriander leaves and serve hot with rice or roti. Enjoy!

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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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