Tuesday, October 23, 2007

Vade and Payasa


Over the weekend for Vijayadashami I made Moongdal payasa and Channdal vade . Would like to send this to Viji of Vcuisine for this months RCI-Tamil festivals.

Recipe For Moongdal Payasa

  • 1 cup - Moongdal/ hesarubele

  • 3/4 cup - Jaggery/bella

  • 1Pod- Cardamom/ellachi

  • 1/2 cup- Grated coconut

  • 1/4 cup-Alamond-cashewnut powder

  • 1tbsp- Ghee.

  1. Clean and wash moongdal then presssure cook upto one whistel.

  2. Then in a heave bottom vessel put ghee, then add coconut, cardamom, nut powder add crushed jaggery and 2 cups of water. Bring it to boil.

  3. Then add cooked moongdal and let it simmer for 10 more minutes. Untill you get nice consistnacy.

  4. Enjoy it .

*Garnish with some ghee fried nuts. To make it even easier , wash moong dal and add all the above ingredints and pressure cook for 2 whistel of 15 minustes. Enjoy once its cool.

Recipe for Channadal Vade

  • 1 cup - Channa dal/ kadalebele

  • 1-Red onion

  • 2tbsp-Curry leaves

  • 2- Green chillies

  • 1tbsp -Red chilli powder

  • 2tbsp- Rice flour(makes vade crisp)

  • Salt to taste

  • Peanut Oil for deep frying

*Above proption makes about 15 vades.

  1. Wash and soak channadal for 2 hours.

  2. Chop onion, chillis, curry leaves.

  3. Grind channadal using little water to thick dough.

  4. Mix in chilli powder, rice flour and chopped veggies.

  5. Mix will and adjust the salt to taste.

  6. Mean while, put some oil on medium heat.

  7. When oil is hot enough , fry 3-4 at a time till golden brown


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