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Tapioca Masala Vadai

28 May

Tapioca Masala Vadai

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Ingredients 
A
1 tapioca, grated and squeeze out excess water
1 big onion ( chopped )
few curry leaves ( chopped )
1 green chili ( chopped )

B
1 dry chili
1 inch ginger
1 teaspoon fennel seeds

C
1/2 teaspoon turmeric powder
salt to taste

Blend ingredients in B to a rough paste. Then add A and B ingredients to the blended paste. Heat oil (to check if the oil is hot enough to drop the vadas, add a small pinch of batter, if it raises to the surface immediately , then that is the right stage to fry the vadas). Take a small lemon sized ball of the mix, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. (The number of vada you add to the oil depends on the quantity of oil you heat)

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Raava Upma

18 Jul

Good day everyone !

Sugar Upma for today’s dinner. I love sugar upma especially with tea 🙂 but only love my mom’s version the ‘loose’ upma. I dont like the normal paste kind of upma.

Another reason I love upma is because its preety easy and quick dish.You can have this upma for breakfast, lunch or dinner. Off to the recipe.

2 cup of rava suji ( Roasted )
1 medium size chopped onion
4-5 dry chilli ( You may add if you want it a bit spicy )
1 tea spoon mustard seeds
Few curry leaves
Ghee ( You may use other cooking oil as well )
Sugar
Salt

1. First heat the ghee. Then add mustard seeds .
2. Add chopped onion,dry chilli and curry leaves once mustard seeds have popped.
3. Add water once the onion turn slightly brown
4. Bring water to a boil.
5. Add the rava suji little by little, stirring constantly using chopstick.( this is how my mom taught me ).
6. You may add water little by little just enough for the suji to cook.
8. Lastly, season it with salt and sugar. Well I add more  sugar since I prefer it to taste sweet.
9. You may also add grated coconut. Since it was a sudden plan for the dinner, I couldn’t get the grated coconut.

Once done, serve the upma while its still hot.

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