DAL VADA

DAL VADA

INGREDIENTS:

• 1 Cup Chana Dal
• ½ Cup Moog Dal
• 1 Chopped Onion
• 1 tblsp. Chili Powder
• ½ tblsp. Turmeric Powder
• Salt (as per taste)
• 2 tblsp. Green chili, ginger garlic paste.
• 2 tblsp. Cumin and coriander seeds coarse mixture powder.
• Some Coriander leaves.
• Oil for frying.

METHOD:

• Soak Chana dal and moog dal for 4-5 hours separately.

• Drain water completely and grind the dal coarsely in a blender, add 1 tblsp water if needed.Transfer dal paste in other mixing bowl.

• Add chopped onion, Cumin and coriander mixture, Green chili and ginger garlic paste, Salt, Chili powder, Turmeric powder, Coriander leaves. Mix everything well.Mixture must be moist

• Now grease the fingers and take small portion of mixture and make vada/small ball.

• Heat oil in Kadhai for deep frying, when oil becomes hot, drop vada in the oil.

• Fry till golden colour and drain on a kitchen towel.

• Serve hot with favorite chutney /Sauce.

HOME MADE BUTTER/GHEE

HOME MADE BUTTER/GHEE/TOOP

INGREDIENTS:

• 8-10 days collect Cream of milk.
• 1 to ½   Cup cold water
• 2 Cloves

METHOD:

• Boil milk and refrigerate overnight. Next morning you will get thick milk cream .Collect milk cream in container, cream should store in fridge, repeat this procedure daily 8 to 10 days. After 10 days you will have enough cream.Milk cream transfer to food processor container and fix the blade.

• Add 1 or ½ Cup cold water and turn on food processor/Mixer.

• You will see thick butter getting separated & floating in the buttermilk.

• Now butter is ready, collect solid butter in another bowl.

• Take thick bottom pot/kadhai and transfer butter in it. Heat the pot with butter on high flame with occasional stirring.

• Stir between every 2-3 min. and   add 2 cloves, if stirring is not done the solid will get burnt.

• Butter become darker shade of golden brown.

• Switch off the gas and leave pot with ghee aside to cool.do not cover it. filter it with the help of metallic sieve.
• Pure homemade clarified butter is ready.