VANGIBATH..

 

 

Preparation Time:10-15 minutes

Cooking Time:40 minutes

 

Ingredients :

• 2 Brinjal

• 1/2 Cup Dry coconut

• 1 Tbsp Coriander seeds

• 1 Tbsp Cumin seeds

• 3 Cloves

• 1 inch Cinnamon

• 1 Tbsp Lime juice

• Jaggery

• Salt

• Coriander

• 1 Cup Rice

• Curry leaves

•  Red Chilly powder 

• 1 Tbsp Urad Dal

Vangibath Powder

Dry coconut, coriander seeds ,cumin seeds, cloves ,cinnamon , red chilly ,Urad dal .Dry roast all the ingredients and blend into a coarse powder. This powder can be preserved in air tight container for your next preparation.

Procedure

• Heat 2-3 tbsp of oil in a vessel in a medium flame.
• Add mustard seeds, cumin seeds  once it starts  spluttering add chopped brinjal and fry it till there is slight color change. add 1-2 tbsp of chilly powder depending on how much spicy you need.
• Then add prepared Vangibath powder to the mixture ,add  1-2 tbsp of lime juice and a small amount of jaggery.
• Stir the mixture well and add salt according to your taste.
• Then add this mixture along with rice with 1:2 ratio of water and keep it in rice cooker for cooking.
• Once the rice is cooked, you can add 1 tbsp of ghee which gives extra flavor for vangi bath.
• Then garnish it with coriander and vangi bath is ready to serve.

 

 

Enjoy vangibath and leave your suggestion and comments are appreciated...:)

 

 

 

 

 

MASALA VADA

 

     Masala Vada is made with Chana Dal and Dill leaves(Sabsige/Sabakshi soppu).

 

Cooking Time: 20-30 Minutes

 

 

Ingredients:

• Coriander1 Cup Chana Dal 
• 1/2 Cup Dill Leaves

• 1 small Onion

• 5-6 Green chilly

• Cumin seeds/Jeera

• Salt 

• Ginger

Procedure:

 

• Soak Chana Dal for 5-6 hours as shown above... keep 1tbsp of chana dal separately and remaining  chana dal blend  it  to coarse paste without adding water.
• Once the mixture  is blended add the remaining chana dal which was kept aside and mix well with blended paste.

• By adding Sabsige/dill leaves it makes more crispy and more tasty and if you don't get this leaves you can skip and prepare simple masala vada

• Now finely chop Sabsige/dill leaves, chopped onion and finely chopped ginger, cumin seeds , finely  chopped green chillies ,coriander  leaves ,salt to your taste stir it  and keep it aside for 5-10 minutes..
  
  

• If  you are unable to make vada and if it breaks during making a shape add 1-2 tbsp  of besan flour  depending on the mixture content (don't add to much of besan flour it may spoil the taste) and mix it. This will make the mixture sticky and helps in getting a better shape.

 
• Heat oil in frying pan. Apply some water on hand and slightly pat vada to get a exact shape and deep fry in oil on both sides till golden brown on medium flame..

 

Hot, yummy and crispy masala vada are ready to  taste. This is one of our favorite evening snacks and do try it am sure you  gonna love it.....:)

 

 

Enjoy the masala vada and leave your suggestion and comments are appreciated..

 

 

 

METHI AKKI ROTI

 

Preparation Time: 10-15  minutes.

Cooking Time: 50 minutes

Serving for 4

 

Ingredients

• 2 Small Cups Rice Flour

• 1 Cup Methi Leaves/Fenugreek leaves

• 1/2 Tbsp Cumin Seeds

• 1 Tbsp Sesame Seeds

• 1 Tbsp Chana Dal

•  5 Curry Leaves

• 1/2 Cup Coriander Leaves

• 1 Small Onion

• 4 Green chilly

Procedure:

• Soak chana dal for 30 minutes

In mixing  bowl  add all the above ingredients with some warm water, stir it and  add salt according to your taste.

 

• The  mixture should not be  too thick or too watery.

• Keep it aside for 5-10 minutes ..

• Heat  the non stick pan and spray some oil and pat this directly on tava and roast  till golden brown on both the sides on medium heat

• Methi Roti is ready to serve.

• You can enjoy this with  ghee or using any kind of chutney..

 

Same method can be used for ragi  roti too just add ragi flour instead of rice flour. This is one of healthy and  crispy filling breakfast or for the evening snacks....An excellent way for kids   !!!!It will be really Yummyyyy.....:)

Enjoy the methi Roti and leave your suggestion and comments are appreciated