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Medu Vada / Garelu / Vadai /How to make medu vada step by step
0 comments Posted by ST at Tuesday, October 14, 2014
If you are making it for any festival, Make few without onions to offer God. Then add onion to remaining batter.It is my daughter's one of the favorite dish.
Recipe type: Breakfast, snacks ,Festivals
Serves: 15-16 Medium sized medu vadas
Ingredients :-
Urad dal/split black gram /Ulutham paruppu /Minappapu - 2 cups
Big onion – 1 (Finely chopped)
Green chillies - 5 (chopped) .
Ginger / Adrak - 1 inch piece (finely chopped)
Curry leaves - 2 sprig (chopped)
Peppercorns /Kalimirch /Mirayalu -6 to 8 (whole /crushed)
Salt to taste
Water As needed
Oil for deep frying
Method:-
1) Clean, wash and soak the urad dal for 5 hours or overnight.
2) Strain the water from the dal.Add chopped chillies,ginger,pepper,curry leaves and grind in a mixer to a smooth batter sprinkling very little water if required.
3) Don’t grind all the dal at once, use small portions to grind batch wise as its easier to grind into a soft batter.
4) Add salt while grinding to make a fluffy batter.
5) The batter should be fluffy, thick and not liquidy.To see the right consistency of batter is to add a few drops of batter in a bowl of water. If the batter drops floats and do not get dissolved, then that's the right consistency of batter.
6) Then add finely chopped onions to the batter and mix well and keep aside .
7) Heat enough oil in kadai /deep frying pan.
8) Take a bowl of water. Wet your hands with water and take lemon sized ball and flatten it into a vada on a banana leaf or zip loc bag or thick plastic cover.
Make a hole in the center of the vada so that it cooks evenly all over.
OR
Take some batter in your right hand from the bowl. give it a round shape. With your thumb make a hole in the center.
10)Remove with a slotted spoon and Drain on absorbent paper or kitchen tissues to remove excess oil.
11) Repeat with the remaining batter to make more medu vadas.
 |
| Vadas without onion |
 |
| Vadas After adding onion |
12) Serve hot hot Vadas with Coconut Chutney or Sambar
Tips:-
1) If your vadas soaks lot of oil ,then it means you have added more water,reduce next time.
2) Try adding any one of the following -
one tsp of rice flour or gram flour to reduce vada drinking lot of oil
3)If you could not shape the vadas due to batter becoming sticky because of grinding for too long then keep the batter in refrigerator and try after two hours.
Bellam Paramannam or Annam Payasam is a sweet dish which is prepared as an offering /Naivedyam to God in almost every home in Andhra. It is prepared on most special occasions and festivals. Bellam Paramannam can be served hot or cold as a dessert and is prepared with rice, milk and jaggery and garnished with raisins and cashew nuts.It tastes lip smacking !!!
Ingredients:
1 cup Raw Rice washed and drained
2 cups Milk
2 cups water
1 cup Jaggery (Gur) grated
1/4 tsp Cardamom Powder
2 tbsp Ghee
Cashews
Raisins
Saffron Strands (Optional)
Procedure :-
- Wash and drain the rice and set aside.
- In a deep and large vessel, bring milk and water to a boil.
- Add the rice to the milk and lower the flame.
- Cook until the rice is very soft and mixture looks thick. OR You can also pressure cook the rice for 4 whistles.
- Turn off the flame.
- Lightly mash the cooked rice and keep it aside.
- Combine the grated jaggery and 1/2 cup water in a small pan or vessel and heat up on slow flame till jaggery melts.
- Add the cardamom powder to the jaggery water and turn off the flame.Let it cool for 3-4 minutes.
- Now add this jaggery syrup to the cooked rice and mix very well.
- Melt ghee in a small pan. First fry the cashews and then raisins to golden color.
- Pour this over the rice and jaggery mixture and combine well.
- Serve warm or cold lip smacking Bellam Parmannam :-)
1. Don't boil parmannam once jaggery is added otherwise there is a risk that the milk will get curdled.
2.Never add hot jaggery syrup to hot milk .The milk will curdle.
3. You can use whole 4 cups milk instead of water for richer Parmannam.
4. Save the left over Parmannam in the fridge and the next day reheat it with a cup of milk as it tends to thicken a bit and its ready to be devoured again.
Click on the names for detailed recipes...
Tilgul Poli / Sankranti Special Gul Poli
Tilgul Vadi / Seasme Seeds and Jaggery Squares
Tilgul Ladoo / Sesame Seeds Ladoo
Adhirasam / Ariselu (Athirasam)
Sweet Pongal (Chakra Pongal) / The Sankranthi Sweet
Bobbatlu /Bhakshalu (Puran Poli)
Pongal
Pulagam
Ariselu/ Adhirasam /Athirasam is one of the traditional sweet in South India.This Traditional sweet we make for marriages and festivals like Diwali and Makara Sankranti. This is a recipe for crunchy on the outside and soft in the inside Adhiarsam ~ a pure Diwali delight.
Ingredients :-
Raw rice- 2 Cups
Jaggery- 1 Cup
Cardamom powder- 1/4 tsp
khus khus /Poppy seeds - 2 tsp
Sesame seeds -2 tsp
Water -1 cup
Oil for deep frying
Method :-
Wash and Soak the rice in water overnight.. Drain the rice and spread it in a clean cloth in a shady area.It should not become fully dry but should still have some wetness in the rice.You can either grind this to fine powder using your mixie or give to mill to machine grind.
Roast the sesame seeds in a dry pan.
Cut the jaggery into small pieces or grate it.
Add 1 cup of water in a thick bottom pan and add the cut jaggery to it. Cook on medium flame and When the jaggery melts completely filter it in a strainer to get rid of the dirt.Then again cook till the pakam is ready. keep stirring the filtered jaggery in low heat. The consistency here is very very important.When it is thick, check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard. If you hit the ball on the vessel, it should produce a metallic sound. This is the right consistency and pakam is ready.
Immediately switch off the stove and add cardamom powder,roasted sesame seeds and khus khus /poppy seeds. Stir well and add the rice flour to it little by little . Mix well so that no lumps are formed and till you get a chapati dough like consistency.Cover and keep aside for few hours or over night.
Next day Divide into lemon size balls of the dough.
Heat oil in a pan . Place the balls in a plastic sheet and using little oil shape it to form small patties or round puris. Deep fry in hot oil on low heat until golden brown on both sides. Once done, remove from the oil, place between two ladles and press. (usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil).Remove the oil completely drain on a kitchen towel.If you are cooking alone, you can roll out one by one and cook. Else it might get burnt.
Spred them in a big plate(thali) to cool.After they become cool store them in a air tight container.
This delicious Adhirasam will last for more than one month if we make them in right way and store it properly.
Yummy and Delicious Adirasam is ready :)
Note :-
1) The whole deep frying process should be done on low heat.
2) You can store the dough in the refrigerator for 3 months and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough.
Lapsi or dalia or burglar wheat or broken wheat or cracked wheat or godhuma rava is nutritious as it is unrefined wheat,high in fibre and manganese.It tastes great, easy to make and is delicious.
Ingredients:
Cracked wheat /Broken wheat/ Lapsi - 1 cup
Water - 1 cup
Lowfat milk / whole milk- 2 cups
Sugar - 1 cup
Ghee (clarified butter) - 2 tbsp
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Sliced almonds/Cashew /Raisins for garnishing
Method:
Heat a heavy bottomed pan and add 1/2 tbsp ghee. When ghee melts, add the cracked wheat and roast until the content heats up and good aroma comes. Transfer it to another container.
Heat milk and water in the heavy bottomed pan and when the content heats up, add the roasted cracked wheat.
Allow it to cook partially closed. Stir occasionally. Cook until the wheat is tender. If all the moisture is absorbed and still the wheat is not cooked, pour half a cup water and allow it to cook until the wheat is tender.
When the wheat is fully cooked, add the sugar and cardamom. The content will loosen and again start thickening. When most of the moisture is absorbed, add the remaining ghee. Stir well until even distribution. Let the halwa be a little loose as the sweet tends to thicken after some time.
Stir in the nutmeg powder and garnish with almonds ,cashews,Raisins. Delicious lapsi is ready.
Tip:-
Try a combination of water, Water & milk or all milk for creamier halwa.
This is reaching CFK -Wheat hosted by Sireesha started by Sharmi.
Poori Bhaji is a very famous dish that can be found on almost all festive occasions. Be it a puja, party, picnic, family gathering or a holiday afternoon, poori bhaji marks its presence on each and every occasion. It is the popular Indian meal served with spicy potato vegetable. Poori bhaji is the best of all Indian take-aways, on journeys, picnics etc.It is a great meal at breakfast or brunch or lunch.It is not only very delicious, but also quite simple to make.No one can resist the temptation of eating tasty poori bhaji.The dish is a hit with children and adults alike and very easy to come up with, when guests pop in suddenly.
Ingredients for Poori:-
2 cups atta (Indian-style whole-wheat flour)
1 tsp oil
oil for deep frying
a pinch of sugar
Salt to taste
Method:
Mix all the ingredients in a large bowl. Add warm water little by little to make a smooth but *firm* dough (firmer than regular roti dough). Let the dough relax for 30 minutes in the covered bowl. Then take about a tablespoon of dough at a time, roll it into a thin circle (using some more atta to help in the rolling process),Heat oil in wok / Kadai and when it is hot,slide one poori in from the side.Press down with the slotted spoon to allow it rise completey and then turn over and cook the otherside until the poori is puffed and golden on both sides. Drain well on some paper towels and serve hot.
Serve the poori hot with pindi choley or Aloo Bhaji or Shrikhand .
Tip:-
Do not roll it out too thin.
When u prepare batter for poori, add a pinch of sugar along with the salt in the flour. You will get puffy pooris.
Ingredients for Bhaji :-
2 Potatoes (boiled)
1 Chopped onion
1 chopped Tomato
4 green chilies paste
1 tsp. Ginger-garlic paste
3-4 pinches Turmeric powder
1 tbsp. Oil
A pinch of Hing
1 tbsp. Coriander finely chopped
1/2 tsp. Cumin seeds
1/2 tsp Mustard seeds
Few curry leaves
Salt to taste
Method:-
1) Heat oil in a pan, put the mustard seeds and cumin seeds and allow it to splutter.
2) Add the chopped onions and sauté it till it becomes golden brown.
3) Add the curry leaves, ginger- garlic paste,and chilly paste ,Hing and fry it for a minute.
4) Add tomatoes and cover the pan till the juice makes a paste of the mixture.
5) Peel the potatoes and crush them with hand and add to the mixture.
6) Add salt and turmeric .
7) Add water and let it simmer on low heat for 5-10 minutes..
8) Transfer to bowl, garnish with chopped coriander leaves.
9) Serve hot with pooris.
Popular Accompaniments:
1) Poori bhaji also goes well with shrikhand or flavored fruit or plain yogurt and definitely some hot, spice tea.
2) Instead of poori, you can serve the Bhaji with bread too.
3) Poori can aso be served with with pindi choley.
Ingredients:- (makes 20 medium ladoos )
- 2 cups yellow Moong Dal /SplitGreen Gram / Pesara Pappu
- 1 1/2 cup Sugar
- 1/2 cup Ghee /clarified Butter
- 1/2 tsp Cardamom powder
- a pinch of nutmeg / jaiphal powder
Method:-
1) Dry roast moong dal until it turns equally reddish brown in color. Remove from heat and keep it aside to cool.
2) Powder the sugar in mixie and keep aside or use powdered sugar.
3) Grind the roasted moong dal into a fine powder in a mixie.
4) In a big bowl mix well moong dal powder ,powdered sugar ,cardamom powder and nutmeg powder.
5) Melt ghee and pour into the prepared mixture and mix well. When the mixture is still warm make ladoos out of it. Add hot ghee gradually if the mixture becomes dry and ladoos cannot be easily prepared.
This recipe is reaching Purva's Festive Food Event.
Serves :- 2 Persons
Skills :- Easy
Apples (Grated) without skin – 1 cup
Banana (Smashed) -1cup
Milk - 1 cup / Milk Powder – ½ cup
Sugar - 2 cups
Almonds -few
Pistachio - few
Cashew nuts -few
Ghee - 3 tbsp
Cardamom Powder -1 tsp
-Cook grated carrots in milk until cooked.
-Add grated apples and smashed banana and cook.
-Add a sugar and dry out.
-Then Add cardamom powder .
-Stir vigorously to avoid burning.
-Heat some ghee and add to the mixture and mix well till the Ghee oozes out.
-Remove from heat and garnish with chopped almonds ,cashew nuts and pistachio.
- Enjoy your Apple, Banana & Carrot Halwa (ABC Halwa) !!!!
This recipe is reaching :-
Srivalli's JFI : Festive Treats
Yummy Festival Feast by Pallavi
Priti's festive food- Diwali
