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
Here is a recipe for restaurant-style chicken noodles: Ingredients: 250g egg noodles 2 chicken breasts, cut into thin strips 2 tbsp oil 1 tbsp garlic, minced 1 tbsp ginger, minced 1 onion, sliced 1 carrot, julienned 1 capsicum, julienned 1/2 cup cabbage, shredded 1/4 cup spring onion greens, chopped 2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp vinegar 1 tsp sugar Salt to taste Pepper to taste Instructions: Cook the egg noodles according to package instructions. Drain and set aside. In a wok or large pan, heat oil over medium-high heat. Add garlic and ginger and sauté for 30 seconds until fragrant. Add chicken strips and stir-fry for 2-3 minutes until lightly browned. Add onion, carrot, capsicum, and cabbage. Stir-fry for 2-3 minutes until the vegetables are slightly tender. Add soy sauce, oyster sauce, vinegar, sugar, salt, and pepper. Mix well. Add the cooked noodles and toss until the noodles are coated with the sauce and the chicken and vegetables are evenly distributed. Garnish wi