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.

Gaarelu/గారెలు

గారెలు

BASIC INGREDIENTS:

Black gram/ Urad dal- 1 cup
Onions ( cut into small pieces)- 1 cup
Green chillies( Chopped)- 1 spoon
Ginger( Grated )- 1spoon
Curry leaves (finely cut)- 2 spoons
Salt - To taste
Oil- 300 gms for frying

PRECOOKING PREPARATIONS:

1 Soak Urad dal for 3-4 hours.
2 Take a mixie jar and add soaked urad dal, green chillies(2 nos) and salt. GRIND it to form a thick batter.
TIP: The batter should be as thick as possible.
3 Cut the onions into small pieces, chop the green chillies, curry leaves and grate ginger.

MAIN COOKING:

1 Heat oil in a pan.

TIP: Oil can be tested by putting a small piece of batter. If it comes to the top instantly, it is an indication that oil is hot.

2 Add onions, ginger, curry leaves, green chillies to the batter and mix well. Batter is ready to make gaarelu.
3 Take a plastic paper, apply water to it and put a small portion of batter onto it. Press it to form a thick circle. Make a hole with the index finger and put the batter in oil.
4 Repeat process no. 2 for the remaining batter.
5 Heat must be medium for the batter to fry on all sides.
TIP: By piercing a hole in the middle, gaare will heat on all sides and tastes good.
6 Turn it on the otherside.
7 Remove when golden brown is seen on both sides of the gaare.

FINAL TOUCH:

Serve it hot with ginger chutney.


There is a saying in Telugu which says-"తింటే గారెలు తినాలి, వింటే భారతం వినాలి.