Black Eyed Peas/ Alasandalu Vada




Ingredients:

Basic:

Oil for frying
Black eyed peas/Alasandalu 250gms
Onions chopped- 1 cup
Green chillies chopped 2-3 tsp
Coriander leaves chopped 3 tsp
Mint/Pudina leaves-1 tsp
Curry leaves- 2 tsp.


Precooking Preparation:

Soak Blackeyed peas / Alasandalu for 4-5 hours.

Grind it into a fine paste.

TIP: Add 1-2 green chillies and salt to taste while grinding.


MAIN COOKING:

Heat oil in a pan.

Add chopped onions, green chillies, coriander , mint and curry leaves to the paste and mix well.
Take lemon size balls of ground paste and make it flat and a whole in the middle.

TIP: It should be flat on sides and whole in the centre will make it fry uniformly.


Put them in hot oil. Let it be cooked thorougly.

When they turn golden brown color, remove from heat.


TIP: Oil should be hot and on high flame while putting the batter first. This will allow it to bring together and Vada will be in good shape. For a few minutes , heat can be on medium , so that it is cooked thoroughly. Before removing from oil , heat should be more, so that oil is not absorbed by the vada.


Vada can be served with tomato sauce or mint chutney.

Chenagapappu Vadalu (Masala vadalu)


Chenagapappu Vadalu
(Masala Vadalu)


Ingredients:

Basic:
Oil for frying
Chenagapappu 250gms
Oninons chopped- 1 cup
Green chillies chopped 2-3 table spoons
Coriander leaves chopped 3 table spoons
Mint/Pudina leaves-1 table spoon
Cloves-2-3 nos.

Precooking Preparation:
Soak Chanadal / Chenaga pappu for 4-5 hours.
Grind it coarsely.

TIP: Add 1-2 green chillies and salt to taste while grinding.

MAIN COOKING:

Heat oil in a pan.
Add chooped onions, green chillies, coriander , mint and powdered cloves to the paste and mix well.
Take lemon size balls of ground chanadal paste and make it flat.
TIP: Do not make it too flat. It should be flat on sides and thick in the centre. make it into an oyster shape.

Put them in hot oil.
Let it be cooked thorougly.
When they turn golden brown color, remove from heat.

TIP: Oil should be hot and on high flame while putting the batter first. This will allow it to bing together and Vada will be in good shape.
For a few minutes , heat can be on medium , so that it is cooked thoroughly.
Before removing from oil , heat should be more, so that oil is not absorbed by the vada.

Masala Vadalu can be served with tomato sauce or mint chutney.

Drumstick Curry




Drumstick Curry:




Ingredients:


Basic :

Drumsticks-10 small pieces
Grated coconut- 3 spoons
Red chillies- 4-5 Nos
Sesame seeds- 2 spoons
Cumin seeds- 2 spoons

Seasoning:




Mustard Seeds( Aavaalu)- 1 small spoon


Black Gram( Urad Dal) -1 smallspoon


Channa Dal -11/2 small spoon


Cumin Seeds- 1/2 small spoon


Red Chillies 4-5 Nos


Curry Leaves -6-7 Nos


Asofoetida/Hing( Inguva) - Small pinch


Cashew Nuts( Kaju)- 3 spoons


Turmeric- as required.


Oil / Ghee for frying




Pre cooking Preparations:



1 Boil drumsticks in small quantity of water.

2 PASTE:

Grind Grated coconut, Cumin seeds, Red chillies, Sesame seeds into a very smooth paste.





MAIN COOKING:



Put up a pan on the stove and add 3 spoons of oil/ghee.
Add all the seasoning ingredients. When they start turning brown spluttering add the groun paste
Let it boil until the oil separates from the paste
Add the drumsticks and salt to taste.
Let the paste seep into the drumsticks .
Switch off the stove.




FINAL TOUCH:



Decorate with curry leaves and coriander leaves.




TIP: Add salt to taste. Do not over boil the drumsticks.