Wednesday, March 19

Masal Vadai


Channa dal- 1 cup
red chillies- 2-3 or acc to taste
saunf- 1/2 tsp
hing- a pinch
onions- 1 chopped finely
curryleaves- a few,chopped finely
coriander leaves - a few chopped finely
oil for deep frying
salt to taste


Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.
Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.
Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.


You can use yellow split peas instead of chana dal. By using this dal the vadais turn out to be more crispy.

Tuesday, March 11

Methi Paratha and Capsicum Carrot Raita

Methi Paratha

Methi leaves- 1 small bunch
wheat flour- 2 cups
cumin seeds- 1/2 tsp
ajwain-1/4 tsp
besan- 2 tbsp
yogurt- 2 tbsp
turmeric powder-little
chilli powder-1/2 tsp
ginger garlic paste-1/2 tsp(optional)
garam masala- a pinch
salt to taste


Clean the leaves well and chop finely. Add all the ingredients except oil and using water knead well to form a dough. keep aside for 1/2 an hour to 1 hour.
Make golf sized balls out of it and roll it into parathas.
Cook until brown spots appear on both sides adding oil to the sides.

Capscicum and carrot raita

capsicum- 1 small chopped very finely
carrot -1 small chopped very finely(or grated)
green chilli- 1 chopped finely
yogurt- 1 cup
oil-1 tsp
turmeric powder- a pinch
mustard seeds- 1/4 tsp
cumin seeds- 1/4 tsp
curry leaves- a few
coriander leaves - a few chopped
salt to taste


Heat oil in a pan add the mustard seeds, cumin seeds,green chilli and curry leaves. Then add the carrot pieces (add it first if u have chopped and add it last if u have grated) , fry for a minute and then add the capsicum pieces. Fry for 1 or 2 minutes , add salt and turmeric powder and remove from fire. Add whipped yogurt when cooled and garnish with coriander leaves. Serve with methi paratha.