VADAIKARI

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Vadakari
Vadakari is basically made from masal vadai. Which are easily you can get in India from restaurants. But in US you have to make the vadai from scratch and then you have to make the vadakari. Once you make the vadai the other part of the recipe is very easy to make. I do have the masal vadai recipe in my blog.

Ingredients:
Masal vadai - 5
Onion - 1
Tomato - 1
Green chillies - 2
Ginger - ½ inch (Shredded)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Garam masala powder - ½ tsp
Cumin - 1 tsp
Oil - 2 tbsp

Method:
1. As soon as you fry the vadai, put the vadai in water. Let each vadai soak for 5 minutes.
2. Squeeze the excess water from vadai and keep it separate.
3. Now heat a pan add oil, mustard seeds, urad dal, cumin, and garam masala powder.
4. Once mustard seeds started to splatter add the onions sauté for 2 mins.
5. Add the tomatoes, green chillies and ginger and sauté for about 10 minutes.
6. Split the vadai in half and add to the mixture. Add ¾ cup of water and cover with a lid for 10 minutes.
7. Serve with dosai, Idli, Chappathi

Venn Pongal

Venn Pongal

This pongal is very easy to make. Some people call this pongal kaara pongal or venn pongal usually in India they eat this as a breakfast. This is the same pongal that they also make it on Pongal festival.

Ingredients:

Rice – 1 cup

Moong dal – ½ cup

Salt – to taste

For seasoning:

Peppercorns – 1 tsp

Cumin – 1 tsp

Cashews – 2 tsps

Green chilies – 2

Oil – 2 tbsps

Butter – 2 tbsps

Curry leaves – 1 sprig

Method:

1. Soak both rice and moong dal together for 30 mins.

2. Pressure cook them together with salt. Until 3 to4 whistles.

3. Coarsely grind the pepper.

4. In a pan add oil and butter; once the butter melted add the entire seasoning ingredient one by one.

5. Wait until the pressure slows down from the cooker and add the seasoning to it.

6. Now mix well and serve hot with Saambar and chutney.

TAMARIND RICE

This is the traditional way of doing and also the long process.

Ingredients:

Tamarind – 2 lemon size (Soak for 3 hrs)

Seasoning:

Mustard seeds – 2 tbps

Urad dal – 2 tbps

Channa dal – 2 tbps

Red chilies – 5

Curry leaves – 1 sprig

Turmeric powder – 1 tps

Salt – 3-4 tps

Oil – 3 tbps

Method:

1. Grind the tamarind to fine paste. Mix with little water and filter it. Keep the juice separate.

2. In a pan add oil; once the oil is hot add the entire seasoning thing except turmeric and salt.

3. Once everything started to splatter add the tamarind juice. Now add the salt and turmeric.

4. Allow it to boil and keeping stirring occasionally. Until it’s gets a gravy consistency.

5. You can store it in a tight container and keep in the fridge for as long as you want.

To make tamarind rice:

Basmati rice – 2 cups

Tamarind paste – 4 tbps

1. Cook the rice and let it cool.

2. Add the paste and mix well until the rice is mixed uniformly add little salt to your taste.

3. Now for the seasoning again heat a pan and add all the above seasoning ingredients and also add peanuts or cashews if you like.

4. Mix with the rice and serve with masal vadai or chips.

MASAL VADAI

Ingredients:

Gram dal - 2 cups
(channa dal)
Coriander leaves - 1/4 cups
Salt - to taste
Curry leaves - little
Ginger - 1 cm
Onion - 2

Fennel seeds - 2 tbps

Method :

1. Soak gram dal in water for 2 hours.

2. Wash with water and drain off water.

3. Chop onion, curry leaves and coriander leaves.

4. Grind the dal coarsely with green chilies,ginger and fennel seeds.

5. Add all the other cut ingredients add salt and mix well.

6. Take a lemon size of the dough and make it into vadai.

7. Deep fry in oil till golden in color.

8. Serve hot with coconut or mint chutney.