DAHI / CURD VADA

ING:- 2 CUPS OF URAD DAL


5 CUPS OF CURD


1 TEA SP. OF CUMIN SEED POWDER


1 TEA SP. RED CHILLI POWDER.


3 GREEN CHILLIS, ½ INCH GINGER, 8 TO 10 CURRY LEAVES MAKE A PASTE.


4 TEA SP. OF (SWEETNED CHUTNEY)SEE RECIPE BELOW


OIL FOR FRYING.


PRO:- FIRST  SOAK DAL FOR 2 TO 3 HOURS.


DRAIN WATER AND GRIND IT TO SMOOTH PASTE


ADD GREEN CHILLI GINGER CURRY LEAVES  PASTE AND SALT IN IT.


MAKE SMALL VADAS AND FRY IT GOLDEN-BROWINSH


AFTER FRYING PUT IT IN WATER FOR 5 MIN.


AFTER 5 MIN PRESS THE VADAS SLIGHTLY AND TAKE  THEM OUT  OF WATER.


TAKE CURD ADD 1 TEA SP. OF SUGAR, SALT FOR TASTE, CUMIN SEED POWDER STIR IT NICELY AND ADD ¼ CUP OF MILK IN IT.


WHEN U R ABOUT TO SERVE TAKE ONE BOWL KEEP 4 TO 5 VADAS IN IT.


SPREAD THIS CURD MIXTURE ON IT.SPRINKLE CORINDER LEAVES, CUMIN POWDER, TAMARIND  CHUTNEY,CHILLI POWDER,AND SEV ON IT.


YOUR DAHI VADA IS READY.


SWEETENED CHUTNEY


ING:- 1 CUP OF SUGAR.


1 CUP OF JAGGERY


¼ CUP OF TAMARIND


1 TEA SP. OF CUMIN POWDER


1 TEA SP. OF CHILLI POWDER


1 TEA SP. OF LEMON JUICE


½ TEA SP. OF SALT


PRO:- FIRST MIX SUGAR, JAGGERY AND TAMARIND ADD ½ CUP OF WATER IN IT.


HEAT IT AND KEEP STIRRING AS SUGAR MELTS TURN OFF THE FLAME.

WHEN IT COOLS SMASH TAMARIND AND JAGGERY AND SEIVE THIS LIQUID.AFTER THAT ADD SALT, LEMON JUICE, CHILLI POWDER, CUMMIN POWDER IN IT. HEAT IT FOR 15 MINS.KEEP STIRRING AND AS THE MIXTURE THICKENS SLIGHTLY YOU CAN TURN OFF THE FLAME.




REMARK:- THIS CHUTNEY ALSO TASTES GOOD WITH DHOKLAS
THIS CHUTNEY STAYS UP TO 15 TO 20 DAYS.