SUDHA'S VEG KITCHEN [A vegetarian food blog]

MEDU VADA/ONION URAD DAL VADA Hi friends, I am once again sharing urad dal /back split gram vada recipe but this time its masala version with onion and chillies.This is a traditional south Indian recipe which can be made easily for morning breakfast or as an evening snack. Hope you like this recipe. INGREDIENTS Black split gram/Urad dhuli-1 glass(soaked for 3 to 4 hours) Green chillies-3 Black pepper/kali mirch-5-6 Cumin seeds/Jeera-1 tsp Ginger-a small piece Curry leaves Rice flour-1 tbsp Onion-2 Oil-For frying Salt-as per taste PROCESS Firstly we shall take green chillies,ginger,pepper and curry leaves in a mixie jar and grind them coarsely. Now we shall add  soaked and fully drained  black gram/urad dhuli to the same mixer jar. We shall grind black gram to fine paste.We must be careful not to add too much of water while grinding.We can grind them in small batches . We shall add rice flour to give t

BEETROOT POORIS  Hello friends, Its a challenge to make our children eat healthy.So as a parent we try different ways to include healthy vegetables in their diet .I tried doing the above by making Beetroot pooris aka pink coloured pooris.Hope you like it . INGREDIENTS Wholewheat/Atta-2 cups Semolina/Sooji-2 tbsp Salt-to taste Beetroot (boiled)-1 Oil-1 tbsp and for frying                                                                                         Firstly we shall make a paste of boiled beetroot in mixie jar. Now we shall prepare a dough .We shall add semolina,salt ,1 tbsp oil and beetroot paste to wholewheat flour and prepare a stiff dough.We can use the water left after boiling beetroot.We musrt add beetroot paste little by little so that the dough does not become too loose. After the dough is rested for fifteen to twenty minutes we make small balls out of the dough                              

KADAI PANEER                 INGREDIENTS PANEER-150 g CAPSICUM-1/2 ONIONS-2 TOMATO-1 GARLIC-3-4 GINGER-A SMALL PIECE AND SOME JULIENS GREEN CHILLIES-3 CORIANDER LEAVES-FOR FLAVOUR AND GARNISH SPICES-: CORIANDER POWDER-1 TSP GARAM MASALA-1 TSP RED CHILLI POWDER-1 TSP TURMERIC/HALDI-1 TSP WHOLE SPICES-: CORIANDER SEEDS/DHANIYA-1 TBSP CUMIN SEEDS/JEERA-1 TBSP BLACK PEPPER/KALI MIRCH-8-10 FENNEL SEEDS/SAUNF-1 TBSP DRY RED CHILLIES-2 KASURI METHI-1 TSP SALT-AS REQUIRED WATER -AS REQUIRED               First of all heat a pan and dry roast  whole spices-cumin seeds,coriander seeds,red chillies,fennel seeds,pepper.                   Cool the dry roasted spices and grind in a mixie to a coarse powder.Keep it aside. Then grind tomato,onions,cashew,green chillies,garlic and ginger  to fine paste.         Cut half portion of onion and capsicum  into small pieces (petal shape) and saute