Tuesday, April 14, 2009

Methi Matar Malai


1 bunch fresh methi leaves chopped
1/2 cup boiled peas
1 onion chopped
1/2 tsp ginger chopped
1/2 tsp garlic chopped
1 tsp red chilli powder
1/4 tsp amchur powder(mango powder)
1/4 tsp cinnamon powder
1/4 cup fresh cream/malai
salt to taste
pinch of sugar
1 tbsp oil


Heat oil in a pan. Add the onions and fry till translucent. Add the ginger, garlic and methi leaves. Fry for about 6-7 minutes. Add the peas, salt, sugar and chilli powder. Fry some more. Add the amchur powder and stir well. Switch off the heat. Add the cinnamon powder and garnish with fresh cream. Serve with chapathis.

Serves 4

Wednesday, April 8, 2009

Maddur Vada


1 cup all purpose flour/maida
1 cup rice flour
1/4 cup fine sooji/chiroti rava
1 onion chopped
1/2 tsp cumin seeds
1/4 tsp grated ginger
4-5 green chillies chopped fine
1/4 cup dry coconut(kobri)
1 tsp hot oil/ghee
pinch of hing
salt to taste


Combine all the ingredients together. Add water and make a dough. Divide the dough into small balls and keep aside. Heat oil in a pan. Take a ball, flatten it with your hand and deep fry until golden brown. Serve as is, or with ketchup.

Makes around 20 vadas

NOTE: Fry the vadas on medium heat so it turns to a golden brown color gradually. Do not make the vadas too thick, they turn out much crispier if they are thin.