Chủ Nhật, 3 tháng 7, 2011

Keema Vadai

500 Grams Lamb Mince
1 Medium Onion (finely chopped)
1/2 Cup Roasted Bengal Gram
1 Egg
1/2 Cup Coriander & Mint (finely chopped)
Oil for frying
Salt to taste.

Vadai Masala:
6 to 8 Green Chilies
10 Pods Garlic
1 Inch Ginger
1 Tsp Fennel Seeds
1 Inch Cinnamon
4 Cloves
2 Cardamom

First Step:
  • In a blender add chilies, garlic, ginger, fennel, cinnamon, cloves and cardamom grind till coarse paste.
  • Add the roasted gram dhal to the masala and grind with out adding water.
  • Add mince meat, salt and egg to the ground masala and pulse 2 to 3 times till well combined.
Second Step:
  • Reserve the meat in a bowl.
  • Add the finely chopped coriander, mint and onion check for salt add if needed mix all the ingredients till well combined and allow to rest for 10 minutes in room temp.   
Third Step:
  • Add enough oil in a wok for frying heat oil on medium flame.
  • Wet your palms with water take medium size meat ball and flatten the meat ball in your palm gently drop the flatten vada in the hot oil.
  • Fry the vada on medium flame very gently turn the vada and fry till golden brown drain the vada on paper towel and serve hot...Enjoy...:)
We normally serve this vada for lunch or for coffee/tea its super snack item one must try this recipe and also can be baked if you do not like frying typical south Indian recipe...:)

Video demo in English...Enjoy...:)

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