- 1.Oil - 1/4 cup
- Mustard seeds - 1 tbsp
- Cumin seeds - 1 tbsp
- Fresh Curry leaves - few
- Pea nuts - 1/4 cup
- Garlic - 10 to 12 big cloves, cleaned
- Dalia - 1/4 cup
- Poppy seeds - 1 tbsp(optional)
- Sesame seeds - 1 tbsp(optional)
- Dry coconut (thin shavings) - 2 tbsp
- Red dry chilly - 6 to 8
- Salt to taste
- Turmeric powder - 1 tsp
- Red chilly powder - 1 tsp
- Sugar - 1 tbsp
Saturday, August 4, 2012
Sunday, May 15, 2011
(hey I got the saved draft back in my blog, but I am posting the new one with few lines taken from the old draft.)
NOTE FROM MY SIDE :
- The recipe is simple but the trick or challenge is to roll out THIN phulka or puris AND covering these properly after you stuff the coriander masala in it.
- And then comes roasting the wadis on tawa, BE CAREFUL to roast on low flame or else your wadis will have black spots.
- I am not going to write down the whole recipe but you can check Valli's link for the detailed recipe.
The triangle shape wadi is getting fried.
Sunday, September 26, 2010
(Update :Sometimes,NO! NO! NO! Always I am in a hurry. When I got this recipe, I directly went to the ingredients and the method and totally forgot to think about when and why is this prepared. I read it was for ICC but did not think that the recipe for ICC is given by Srivalli . And Srivalli got it from her aunt. I am sorry for it as I feel everyone including the main person who shared this recipe should get the credit. )
Click HERE for the original recipe.
Thursday, February 18, 2010
Last week, I posted Can any one guess what is it? when I caught this photo. When I read Nithu's post (Potato Bajji), I remembered that I also promised that I will post the recipe for it in this week. Even she got different recipe.
Wednesday, May 13, 2009
When I read about preparing food in 15 minutes, I told to my sis in law, her immediate response was to make jhunakada vadi(ಜ್ಹುನಕದ ವಡಿ )! so without second thought, I planned to prepare the same.
I kept the clock in front of me, and it took 13 minutes to finish it!! Of course, need little planning,
One more good thing of this is, one can store it for 2 days. Good while travelling.
Here is the recipe,
Gram flour - 1 cup
Jeera - 1 tsp
Onion - 1 medium(chopped finely)
Tamarind paste -1 tbsp
(soak tamarind in a bowl, and turn it in microwave oven for 30 seconds.
Chilli powder - 1tbsp
Haldi - 1/2 tsp
Salt to taste
Grated coconut(dry) - 2 tbsp
Poppy seeds - 1 tbsp(optional)
Coriander chopped to garnish
Ghee - 1 tsp
As we have to prepare it in thick bottomed pan, I kept the pan on heat, and then started cutting onions(that saves time)
Once oil is hot, add jeera, and onion. Saute for 2 minutes or till slightly brown. Add curry leaves. Now add gram flour. keep on stirring,as there is chance of getting burnt till nice aroma comes. It hardly takes 5 minutes. Then add,tamarind paste, salt, chilli powder and haldi.
Mix properly and add 1 tsp ghee. Let it cook for 2 more minutes. till that time, apply little ghee on a plate and remove the ready mix to the same. Press it evenly and garnish immediately with coconut, poppy seeds and coriander.
Have it with chapati or hot rice as side dish.
I am sending this one to Mahima's(http://spicesetc.blogspot.com/) event ,