Dahi Vada

This post is very special to me, for the first time I will be sharing a contribution from the person who inspires me, who to me is the ideal homemaker... my momma... (*a big hand plz*)

So, here is her recipe for Dahi Vada which never failed in winning appreciation from our guests.(* n I am saying that with over 25 years of exp. *)

Ingredients:

For Vada:

• 1 cup Urad daal 
• 1/2 tbsp cumin seeds
• 1/2 tbsp black pepper
• Pinch of asafoetida
• Salt as per taste

For dressing:

• 2 cup curd
• 4 table spoon imli chutney (recipe here)
• 2 table spoon green chutney (recipe here)
• 1/2 tbsp cumin powder
• 1/2 tbsp red chilly powder
• 1/2 chaat masala
• Salt as per taste

Method:

• Wash urad daal properly. Soak for at-least 3 hrs.
•  Grind daal with cumin seeds,black pepper, asafeotida and salt. While adding salt please notice that we will be adding salt in dressing as well.
• Heat oil in a pan. Deep dry vadas.
• Soak vadas in luke warm water for few minutes.
• Take vadas between your palms and press gently to squeeze out water. 
• In a bowl/plate arrange vadas. 
• Whisk curd thoroughly. Make sure that the curd is not sour. You may add a little salt at this stage. If the curd is slightly sour, you can add sugar as well.
• Pour curd on vadas enough to cover all the vadas.
• Pour imli chutney and green chutney as well.
• Sprinkle cumin powder, red chilly powder and chaat masala.

Tips:

• I love to have the vadas with any chutney/ketchup. I am sure you will like them too.
• Use thick curd. If it is not thick, hang in a muslin cloth for some time to drain out water.

Your Dahi vada plate is ready to relish.

Hope you will like it.

Till my next post,

Bye n keep budding.

Corn Schezwan Chaat

Who won't like a yummy snack that takes less than 10 minutes and is healthy too???
So ladies, next time you have to serve a snack in a jiffy try this one .

Ingredients:

• 1 1/2 cup corn kernels (boiled)
• 1 small onion (cut into cubes)
• 1/2 green bell pepper/capsicum (cut into cubes)
• 3 cloves garlic (cut into long shreds)
• 1/2 tea spoon black pepper powder
• 1 Table spoon schezwan sauce
• 1 tea spoon tomato ketchup
• Salt to taste
• Shallot green (chopped) to garnish

Method:

• Heat oil in a pan. Add garlic. After 30 seconds add onion and capsicum. 
• Cook them on high flame for 2 minutes. At this step keep the flame high. don't cook the vegetables too much, they should be crunchy as in noodles.
• Now add corn, schezwan sauce, tomato ketchup, pepper powder, salt. Mix and cook for 1 minute.
• Garnish with shallot greens and serve hot.

Tips:

• To make it more colorful you can use red & yellow bell pepper as well.
• I like to mix Tabasco to this and make it hotter.