Keema Vadai

Ingredients:
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...:)

Prawn Vadai / Iraal Vadai

Ingredients:
1/2 Cup Roasted Bengal Gram/Pottu kadalai
250 Grams Prawns(shelled and deveined)
1/2 Medium Onion( Finely Chopped)
Fist Full Coriander and Mint (Finely Chopped)
5 Green Chillies
1/2 Inch Ginger Piece
1 Tsp Fennel Seeds
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander Powder
1 Tsp Ginger & Garlic Paste
1/2 Cup Water
Oil for frying
Salt to Taste.

Lets Prepare:

• Heat  a heavy bottom small pan or wok add 1/2 cup water add the prawns, chilly powder,coriander powder,turmeric powder, salt, ginger and garlic paste stir and cover cook the prawns for 10 minutes it should be half done and the water should evaporate completely. remove from flame set aside.
• In a coffee grinder/small mixer jar add the roasted gram dhal and grind to fine powder reserve.
• Using same mixer jar add the prawns and coarse grind and reserve in a bowl.
• Using the same mixer jar prepare the chilly masala add the 1/2 inch ginger, fennel seeds and green chillies coarse grind the masala you may add salt while grinding the masala.
• To the reserved prawns add the powdered dhal chopped mint and coriander, onion,chilly masala mix well without adding water cover and allow to rest for 5 to 10 minutes before preparing vadai.
• Heat oil in a wok.
• Take lime size dough flatten into round vadai  using the center of your palm slowly slide the flatten vadai into the hot oil fry till golden brown and drain the oil...serve hot for any south Indian meal or as a snack with mint chutney...Enjoy...:)

Mint Chutney: In a mixer grinder add fist full of mint and coriander, 1/2 onion, 1/2 tsp cumin, 2 green chillies ,2 cloves garlic along with some salt add little bit of water and grind to a smooth paste add few drops of lime before serving mint chutney.

I've done a detail demo video for the recipe do watch and Enjoy...:)

Masala Vadai

Ingredients:

• 1 Cup Chick peas
• 1 Cup Dill leafs (Finely chopped)
• 1/2 Cup Coriander leafs(Finely Chopped)
• 1 Large Onion (Finely Chopped)
• 1/2 Cup Mint leafs (Finely chopped)
• 1 Inch Ginger
• 6-8 Green Chillies
• 1 Inch Cinnamon stick
• 3 Cloves
• 3 Cardamom pods
• 1 Tbsp Fennel seeds
• Oil for frying
• Salt to taste.

First Step:


Soak the split chick peas in water for 1/2 hour drain with a colander and set aside.

Lets prepare:

Coarse grind the chillies, ginger, and fennel seeds along with cinnamon, cloves and cardamom in a mixer grinder.



In the same grinder add the dal and coarse grind and reserve in a bowl in the batter add the onion, dill leafs, coriander and mint leafs mix and add salt mix well heat oil in a kadai or wok and make roundels out of the batter flatten and fry in oil to a golden brown consistency in a medium flame heat setting drain the vada and serve hot hot with rice or for chai...Enjoy...:)

Tips:

Add salt to less batter fry and check for the masala and consistency.

If we add salt to the entire batter onion tends to shed out water and the batter will go watery 

do watch my live demo on youtube and see how we have done the batter.

I've also done a detail video demo on youtube do watch and try the recipe and post your comments...:)

Maddur vada

Maddur vada is traditional dish from mysore. my mom and aunty are experts in preparing maddur vada this dish is very simple and jat pat recipe we love maddur vada for coffee and this snack can be prepared in no time if you have unexpected guests at home.

Ingredients for maddurvada:

Onions : 1 cup (onions are chopped into small pieces) (1 cup holds 100ml water)

Green chilli chopped: 4-5 (you can add more if you need spicier vades)

Curry leaves : 5-8 (chopped)

Coriander leaves: 1bunch(chopped)

Maida/All purpose flour : 1 cup (1 cup holds 100ml water)

Chiroti rava/semolina: 1cup

Rice Flour: 1/2cup

salt as required

Hot oil : 1/4 cup

peanuts optional

Oil for deep frying

Method:

1.Mix all ingredients given above using a spoon.Caution : Do not use your hands to mix the flour at this stage as hot oil might burn your fingers.

2.Leave the mixture aside for 15 minutes. The moisture in onions will wet the flour at this stage.

3.If do not intend to deep fry at this stage do not mix the flour with water. You can mix it with water when you want to deep fry. You can also mix partial flour with water and leave the other part. This small tip helps prevent the dough becoming soggy. This is an important step.

4.Heat oil over low flame. When oil is warm start with the next step.

5.If you wish to deep fry vades, sprinkle water over the flour if needed and mix to make dough. The dough here at this stage resembles soft chapathi dough.

6. Pull a small lemon sized dough and pat it on a greased non sticky paper or laminated paper (food wrapping paper in Singapore can be used) to make a nice circle.

7. Transfer these to your fingers (hold it on 4 fingers) and slide them over to hot oil. Be careful.

8. Fry them till they are red and crisp. Drain them on a kitchen towel. Enjoy hot hot vades with coffee or tea.

9. I made masala chai/tea with hot hot vades.

you can also make maddur vada out of left over upma....man i hate to reheat upma i some how hate to eat left over upma but nothing goes waste at my home when i was a kid mom came back from office and prepared maddur vada out of left over upma it was really tasty this fun item will be your family fav in no time.

Ingredient for maddur vada with left over upma:

Upma 1 cup

2 large table spoons of maida

2 table spoons of rice flour

salt if needed

Mix all the dry ingredients to the upma and flatten into round shape and deep fry serve hot with coffee or masala tea