Maddhur Vade

Maddhur vade is my all time favourite and had a fond memories with it.. My doddamma's house  is in Mandya,we used to visit them during our school holidays.Maddhur is a small town Half hour journey from Mandya and one hour from Mysore.we used to visit  many temples which surrounds Maddhur like vaidyanatheshwar temple on the bank of kaveri river,Paschima vahini,srirangapatna and many more..Then we used to buy these vade's there which is locally prepared  amd sell on streets,bus and railway station too.My doddamma gave me this recipe which is so easy and you can make it in a jiffy...Enjoy the taste of karnataka.


Ingredients:
Rice flour-1cup
Chiroti rava(fine sooji)-1cup
Salt to taste
coriander,finely chopped-1tbsp
Greenchillies,finely chopped-4
Onions,finely chopped-2
Oil for frying+2tbsp


Method:
Mix rice flour and rava,add 2tbsp of hot oil and mix well until the mixture crumbles.
Now add onions,chillies,coriander and salt mix well and add take small amount of mixture,add little water to knead a stiff dough.Don't mix all the mixture with water all at once,this will make the vada's soggy,so you have to mix little at a time and prepared immediately
Apply oil to palms,divide the dough into equal portions and prepare round balls.On a  plastic sheet,first apply oil on the sheet and take Small lemon size ball and spread the dough to a thin round and deep fry them until crispy and golden brown on both sides.serve hot with thick coconut chutney.

Mushroom fried rice

Ingredients:
Mushrooms-250gms,thinly sliced
Peppers-2(any colour),thinly sliced
Courgettes-1 small,thinly sliced
Onion-1,thinely sliced
Green chillies-3-4,slited
Garlic -4 cloves,finely chopped
Ginger 2 inch,finely chopped
Fresh coriander-finely chopped
Black pepper to taste
Salt to taste
Sugar-1/2tsp
Vegetable stock cube-1
Soy sauce-2tsp
Vinegar-1tsp
Oil-2tbsp
Long grain or basmati rice-1 1/2cups


Method:
Dissolve the veg stock cube in 1tbsp of water.
Prepare the nice and fluffy rice and leave it to cool.
Heat a oil in a big wok,add chopped garlic, ginger and chillies fry for 2 minutes
then add onions and sugar until it becomes golden brown.
Add all the veggies and fry until they become little soft,now add veg cube water blackpepper,salt,soy sauce and vinegar,saute for a minute.
Add rice and thoroughly mix with vegetables and fry in a high flame for 2minutes.At this point you can check the taste and add soy and vinegar if you like tangy taste.Serve hot with any chinese preparation.It is very tasty on its own.

Peanut butter and Cardamom Cookies(eggless)

This melt in the mouth cookies are my own recipe, with lots of  trial and errors I came out with this fabulous egg less, butter less recipe..My husband and son love this cookies.I have prepared this several times at home..


Ingredients:
Plain flour-1cup
Crunchy peanut butter-1/2cup
Caster sugar-1/3cup
vegetable oil-3tbsp
Cardamom,crushed-3pods
Baking powder-1/2 tsp


Method:
Mix all the ingredients in a bowl,divide them into 
20 equal parts,make them round balls and press them
between your palms.Place them on a baking sheet and 
bake them for 10-15 minutes at 180'C.Cool them completely

before serving.

This cookies are off to EFM-Cakes and Bakes Series! hosted by Srilekha of Me and my kitchen

Brinjal and Coconut Stir Fry

Ingredients:
Brinjal-250gms
Onion,finely chopped-1
Grated coconut-1/2cup
Green chillies-3
Salt to taste
Oil-1tbsp
Mustard-1/2tsp
Channadal-1tsp
Urad dal-1tsp
Curryleaves-1sprig
Fresh coriander for garnish
Method:
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
 and fry them and leave to cook lid closed on medium 
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.

Aubergine Pachadi

                                          Aubergine Chutney

This recipes are off to Jay ho event hosted by Jay of Jayzkitchen

Happy Gauri Ganesha Festival

                                               

                                                          Shuklaambara Dharam Vishnum
                                                          Shashi Varnam Chatur Bhujam
                                                          Prasanna Vadanam Dhyaayet
                                                          Sarva Vighna Upashaanthaye 

Meaning: We meditate on Lord Ganesha - who is clad in white (representing purity), who is all pervading (present everywhere), whose complexion is gray like that of ash (glowing with spiritual splendor), who has four arms, who has bright countenance (depicting inner calm and happiness) and who can destroy all obstacles (in our spiritual and worldly path).

                           Happy Gauri and Ganesh Festival To All  My Fellow Bloggers!

Mosaru Vade/Dahi Vada

 
Ingredients:
Urad dal/uddinabele-1 1/2 cup
Rice flour-2tbsp
Black pepperpowder-1/2tsp
Salt to taste
Soda bicarb-pinch
Oil for frying
Yogurt-1cup
Water-1/2cup
Crushed ginger-1/2tsp

For Garnish:
Chilli powder
Cumin powder
Chaat masala
Fresh coriander

Method:
Clean dal, wash and soak in water for 4 hours. Blend in blender 
using the minimum amount of water required to keep paste
moving freely. In a bowl mix urad paste, rice flour, salt,pepper
and soda mix well. Heat a oil in a kadai.Wet your hands and take
tbsp of batter and drop it in the hot oil Fry until golden brown.
Drop them into water. Let it soak till ready to serve.
Beat yogurt with water. Add ginger and salt according to taste.
Squeeze out water from the vada and add yogurt. Before serving spinkle
chilli powder,chaat masala and garnish with freshly chopped coriander.