Masala Vadai

Hi readers this masalvadai is also called as aamai vadai or paruppu vadai in various parts of Tamilnadu.I can tell this as a thanjavur spl masal vadai.My Dad's favo.If he is home probably in sundays,my mom used to make this.Watching tamil movie in DD we enjoyd this with a gud coffee.Even today if it is raining sure i will make this.
Ingredients:
Channa dhal(kadalai paruppu)                                               1cup
Red chilles                                                                            3nos.                                          
Pearl onion(chinna vengayam)chopped                                  4tsps
Aniseeds                                                                              1teaspoon
Garlic                                                                                   5pods                               
Ginger                                                                                  1/2inch piece
Curryleaves                                                                          as required
asafoetida                                                                             as required
Salt                                                                                      as required
Refined oil                                                                            to fry


Method:
Soak dhall for at least 11/2 hrs.drain it completely without water.In a mixie jar add ginger,garlic,aniseeds,chillies and salt.make it coarse poeder.Now put dhall in to it and grind that also to coarse.No need to  add water.Just sprinkle if needed.Change that mixer in to a bowl.Add finely chopped onion,curryleaves and asfoetida.Mix well and make it in to small balls.In between heat oil in a skillet.Take a ball,keep that in palm, give a slight press to make it flat.Make 5 or 6 like that and fry till golden brown in oil.Chuda chuda masa vadai ready. . . . .


Make a good coffee or cardomom tea enjoy this vadai.you will really really love it.

Jelebi

Ingedients

• maida                                                            100gms
• cornflour                                                       10gms
• curd                                                              required to make batter
• salt                                                                a pinch
• food colour                                                    a pinch
• oil                                                                  to fry

For sugar syrup

• sugar                                                             150gms
• water                                                             1/2 cup
• saffron(optional)                                             few strands

Making

• Put sugar,water and saffron in a flat bottom vessel and put on the hob.let sugar dissolve and reduce the flame.keep it simmer for 5mintes and put off.syrup ready.syrup should be hot while making jelebis.so make both side by side............
• Jelebi batter need fermentation.so batter should be made 24hrs in advance.mix ingredients in 1st list (except oil) more or like dosa batter consistency and keep it aside for 24hrs.
• After fermenting,just mix the batter gently(not too hard)so that it falls smoothly.while making jelebis two things should be noted.no.1 heat should be moderate.if too hot jelebi will not come out as jelebis.it will become break and bits. so take care in heat.no.2 if the flour falls bit by bit from jelebi maker and not able to make jelebis then put little flour and adjust.then u can make.
• Heat oil in a flat bottom skillet.fill the jelebi maker(ref pics) with the batter make jelebis.fry both sides well, drain and place them in kitchen towel to remove excess oil and dip in the sugar syrup immediately.coat all sides with syrup,remove and arrange in another plate.hot and sweet jelebis ready.....it tastes good when served with beaten cream...............

   

              

                                                  

                       

Venthayakeerai urulai fry

Ingredients:

• Venthayakeerai(methi)                   1bunch chopped
• Potato                                    3boiled and peeled               
• Onion                                    1chopped
• Cuminseed                            1tsp
• Chilly                                    11/2tsp
• Turmeric powder                   1tsp
• Salt to taste
• Oil to fry

How to make:

• Clean,wash and chopp methi leaves finely.Cut boiled and peeled potatoes to cubes.Heat oil in kadai.put jeera seeds allow to splutter(without browning).Immediately add chopped onion and saute'.Then add methi leaves and fry.After it got shrunk add potatoes and fry.Now add turmeric powder,chillypowder and salt.Fry till done.Dont put much oil first.Add little by little in between frying for crispier texture.Enjoy with sambar rice or even with chappathis.