Blueberry butter cookies

Blueberries.. This beautiful indigo colored cute berries are native to North America. In India it's very hard to get this fruit fresh, But in some big cities you can get them caned or dried that also with great  difficult. Recently i started searching for some ingredients which we generaly don't use in indian cuisine. In that list this blueberries are one. It's quite natural most of us don't know what blueberries are and how they look. But this is a normal fruit in America. 
                                                In my search of blueberries I went in to store here where we normally get almost imported ingredients. This store have fresh fruit and vegetable section also I went in side, ask for blueberries. The store keeper said that they have and i was surprised and very happy. He ran to the fresh fruits section came back with bag full of Indian blackberry fruits. Which we all know very well as Jamuns or neredu pandlu in telugu. That time you must see my face all happy is gone and again started the search. Any way I finely got the dried once but never saw the fresh berries here. If anybody know that where we get fresh Blueberries in chennai please let me know. Here is the recipe for today........ 
Blueberries and Indian black berries are two different fruits for blueberries chek this link 
For Indian blackberries check this link
INGREDIENTS:---
Melted Butter  -- 200 gms
Icing sugar (powder sugar)  ---- 150 gms if you like can add other 25gms sugar
Baking powder  --- 1/2 tea sp
Maida (all purpose flour) --- 200 gms
Salt a pinch
Blueberry's --- 3/4 cup dried
METHOD:--
1. Preheat the oven in 250 degree C for 10 minutes.
2. Mix melted butter and sugar in amixing bowl till it turn in to a creamy texture.
3. Then add flour, salt, baking powder, blueberries and make a soft dough. This dough should be like chapathi dough.
4. Grease the baking tray with little butter.
5. Make small balls out of the dough and slightly press to make them little flat, place this cookies in the greased baking tray.
6. Reduce the oven heat to 150 degreeC and place the cookie tray in the oven, bake the blueberry butter cookies for 10 minutes
7. After 10 minutes remove the tray from oven now these cookies ae soft so let them coll on a wirerack for some time then store this delicious cookies in a air tigh container
 With this mesurement you can get 20 cookies.
This is entry for Harinis Vege Fruit A Month event by Priya of Mharo Rajasthan Recipes.
And also for Valli's Cookie Mela

Kakara, Mamidi Orugula Plusu - Sundried Bitter Gourd and mango tangy stew

Orugulu means sun dried vegetables in Telugu. In Andhra Pradesh we make kakara orugulu (sun dried bitter gourd ) and Mamidi Orugulu (sun dried mango pieces) and also yendu chinta chiguru ( sun dried tamarind leaves). These three are seasonal vegetables we do not get them all around the year. And sun dried bitter gourd is the best choice for diabetic pations instead of sun dried rice or sago fryims. You can use this sun dried vegetables to give flavor to gravies. Specialy sundried mango pieces, you can make dal with them like my yestardays post, can add to your gravies to make them tangy. If you add sun dried mango pieces to sambar that gives a different flavor to sambar. You can grind this sun dried mango pieces in to a fine powder, your Aamchoor powder is ready to make North Indian gravies. And here is my recipe with sundried bitter gourd and mango pieces...
INGREDIENTS:---
Sun dried Bitter gourd pieces  --- 10
Sundried Mango pieces  --- 6
Dosakaya ( lemon cucumber) -- 1 small cut in to bite size pieces
Drum stick (munakkayalu)  --- 1 cut in to 1 inch pieces
Onion   ---- 1 big finely chopped or grated
Tomato  -- 1 big finely chopped or grind in to paste
Green chillies  --- 2 cut in to half's
Curry leaves  -- 2 springs
Tamarind  -- golf ball size that means nearly 10 grms or you can use 1 tab so of tamarind past also.
Jaggery  --- 1 tab sp grated
Turmeric powder  -- 1/4 tea sp
Red chilli powder   --- 1 teasp or according to your taste
Salt to taste
Oil --- 1 tab sp
Mustard seeds --- 1/2 tea sp
Channa dal  -- 1 tea sp
Urad dal  -- 1 te asp
Cumin seeds  -- 1/2 tea sp
Fenugreek seeds -- 6 seeds
Asafoetida  --- 1/4 tea sp
METHOD:--
1. Soak tamarind in warm water for 10 minutes and extract juice with 1/2 cup water or if you are usinf past then no need to soak use it as it is.
2. Soak dry mango pieces in warm water for 1/2 an hour.
3. Heat oil in a pan add sundried bitter gourd pieces (kakara orugulu) and fry till golden remove and set a side.
4. Now add mustrd seeds to the same oil let them popup then add channadal, urad dal, cumin seeds, fenugreek seeds, asafoetida and curry leaves fry for a while and add chopped onion.
5. Fry onion till it turn in to pink then add tomato, turmeric powder, red chilli powder, salt to taste give a good stir.
6. Now add socked mango pieces, drumstick pieces, cucumber pieces and 1/2 cup water mix well cover and cook for 5 minutes in a very low heat.
7. After  five minutes open and add tamarind juice, jaggery and 1 cup water mix well adjust salt cover and cook in a low heat till oil comes on the top.
Remove from heat and let it sit for 1 hour then serve.
Serve with steamed rice, mudda pappu and appadam with a drop of ghee.
This pulusu will taste delicious on the next day.
If you like can add boiled eggs and dry fish(salt fish) also to this.
This will stay for 4 days in room temperature
This is my third recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page

Magaya Pappu- Sundried Mango Pickle Dal

Magaya Pappu a different dal recipe with Sundried mango pickle. This dal is a best choice when you running with lack of vegetables this recipe is very handy for you. You can make this dal with dry mango pieces also. But dry mango pieces give a mild taste and pickle will give a strong taste. If you would like to make this dal with dried mango pieces then soak  mango pieces for 10 minutes before you add them to dal and cook dal for 10 minutes more.Can also make dal with other pickles like chintakaya(raw tamarind) and avakaya pickle, gongura pickle. Here is the recipe for Magaya Pappu
INGREDIENTS:--
Tour dal  --- 1 cup
Magaya (Sundried mango pickle)  --- 1/4 cup
Onion   -- 1 medium chopped
Green chillies  --- 2 cut in to small pieces
Oil   --- 1 tab sp
Mustard seeds  --- 1/4 tea sp
Split urad dal  --- 1 tea sp
Cumin seeds   ---- 1/2 tea sp
Asafoetida  --- 1/4 tea sp
Curry leaves  --- 1 spring
Salt to taste
METHOD:--
1. Wash and soak tour dal for 10 minutes then add chopped onion and green chillies, cook  till done (dal should cook soft if you mash with a spoon that should mash easily).
If you like to cook dal in a preasure cooker then cook for 3 whistels.
2. Remove from heat add magaya pickle to dal mash with a potato masher or with a spoon. Check salt and adjust according to your taste.
3. Heat oil in a frying pan add mustard seeds let them popup then add urad dal, cumin seeds, asafoetida, curry leaves.
4. Add this tadka (talimpu) to magaya pappu mix well to combine every thing.
Serve hot with rice a drop of ghee and vadiyalu (sundried fryims).
This is my second recipe with the theme of Sun dried products for blogging marathon 17 th edition at Vallis spice your life lets check blogging marathon page .
check out my magaya pickle (sundried Mango pickle) recipe HERE

Tomato Ooragaya - Sun Dried Tomato Pickle

Normally we make sun dried products in summer like sun dried pickles, and pappads and some powders like red chilli powder, coriander powder. We store them for coming one year means till next summer. But  this sun dried tomato pickle we make little before summer. Because in the end of January to February full month we get beautiful red colored and juicy tomatoes. This is the perfect time to make tomato pickle. But in this season we do not get  a sharp sunshine so that sun drying the tomato pieces will take 4 to 5 days. There are many ways to make tomato pickle but this sun dried tomato pickle will give a wonderful flavor and taste. Making of this pickle is a long process but that will worth it.
Some main points that you should remember while making pickle:
 Make sure that you don't touch water while making the pickle and clean each and every thing like mixing bowl ladle and Tomatoes with a dry cloth and dry them properly.

Use a clean and dry spoon every time to take out the pickle from jar.

INGREDIENTS:---

Tomato  --- 1 kgRed chilli powder  --- 200gmsMustard seeds  -- 1 tab sp
Fenugreek seeds  -- 1 tea sp
Tamarind --- 50gms
Turmeric powder  --- 1 tea sp
Salt   --- 3tab sp
Oil   ---- 250ml
For talimpu (tadka, seasoning)
Channa dal  --- 1 tab sp
Curry leaves  --- 2 springs
Mustard seeds   --- 1 tea sp
Asafoetida  --- 1/2 tea sp or 8 garlic cloves pealed.
METHOD:---
1. Wash and wipe tomatoes with a dry cloth.
2. Cut tomatoes in to eight pieces, add salt and turmeric to tomato pieces mix well with a dry laddle, close with a lid and set it in a dry place for over night.
3. Next day morning squeeze the juice from tomato pieces and spread tomato pieces on a clean dry cloth.
4. Dry this tomato pieces in a very hot sun till they become totally dry, means there should be no moisture in the tomato pieces. This process will take 4 days in hot summer, every evening remove tomato pieces from out side and again keep them in the sun every morning do like this for 4 days.
5. In the same  time pour juice what we collect from tomato pieces in a wide bowl add tamarind to this juice and leave this also in the sun along with tomato pieces for 4 days.
If you have a good sunshine after 4 days this liquid become thick every evening keep this juice also in side and keep it back in the sun every morning.
6. after 4 days mix tomato pieces and juice in a big bowl close with a lid and leave it for over night.
7. Next morning take out some tomato pieces from juice and set a side and grind the remaining tomato and juice mixture in to a coarse paste.
8. Dry roast fenugreek seeds, grind in to a fine powder and set a side.
9.  Dry roast mustard seeds, grind in to a fine powder and set a side.
10. Mix red chilli powder, fenugreek powder, mustard powder mix well to combine every thing.
11. Add red chilli powder mixture to tomato paste, and tomato pieces mix well, adjust salt.
12. Now heat oil in a deep frying pan add channadal, mustard seeds, asafoetida or garlic cloves, curry leaves let the mustard seeds popup, switch off the heat and let the tadka cool completely.
13. Now add the tadka to tomato pickle mix well to combine every thing set a side for 1 hour do not close with lid now.
Store it in a clean, dry airtight bottle or in a ceramic jar.
This pickle will stay for one year no need to keep this in the fridge.
This is my first recipe with the theme of Sun dried products for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .

Mango-Badam Milk - Mango - Almond Milk

Mango Badam milk sounds yumm no?  Yes it is a delicious drink what we made for our lunch last Sunday. Remember my Green Apple And Cucumber Salad with that i made this drink. Actually i wanted to make mango milk  shake that day. But when i remember that i have soaked almonds to make badami paneer then i decided to make something with those almonds. Because we do not want to eat a heavy meal at that time. So started boiling milk to make Badam milk(almond milk). I ask hubby to help me to make badam paste, he did not listen to me and busy in watching movie. Then i grind the badam add to milk and boiled, cooled and kept it in the fridge. When i was talking to my brother some blender noice came from the kitchen i did not gave attention to it, then hubby came to ask me where is the milk? I told it is in the fridge. When i came back from the phone Mango Badam Milk is ready!!!!...
                                                                                 Hope you all understand what happened! hubby dear thought that i ask him to grind mango and mix it to the milk. But i ask him to grind almonds and mix it in the milk that work i have already done. Any way by mistake a delicious drink was born....:). But at that movement i gone mad thinking that, this combination goes well are not  but really that taste just wow i am going to make it again before finishing the mango season. Now hubby dear took the credit of this recipe humm yes credit goes to him only .... any way lets check the recipe...

INGREDIENTS:---

Mango --- 1 big
Almonds  --- 15
Cardamom powder  -- 1/2 tea sp
Sugar  --- 5 tea sp s (optional i didn't add sugar the sweet taste of mago is enough for me)
Milk  --- 1 1/2 cups i used full cream milk, then only you get the wonderfull creamy taste
Almonds  --- 4 chopped for garnishing
METHOD:----

1. Soak almonds in water for over night and grind them in to paste.

 2. Boil milk when milk was boiling add almond paste,sugar and mix well and keep boiling for  five minutes
3.  After 5minutes add cardomom powder and remove from fire let it cool and chill it in the fridge for atleast 1 hour.
 4. In the mean while peal the mango, cut in to small pieces and grind in to a pulp in a blender set a side.
5.  Remove badam milk from the fridge add mango pulp bleand in the blender for 1 second.
6.  Garnish with chopped almond and serve chilled. If you like can add finely chipped mango pieces also.
Add ice cubes to this delicious drink to make it more chill.
This is my entry for Mango Mania at The Pumpkin Farm

Mixed Vegetable And Olive Salad

Today's my salad is with crunchy vegetables and olives. I don't know why i like the flavor of olives in my salads so that i use a lot of olives in my salads. Actually i wanted to post Greek salad for today's post. I have every thing except feta cheese and Kalamata olives, I couldn't compromise. Greek salad is a traditional summer salad in Greek cuisine so i don't want to change the traditional recipe any way. I scratch my head for long time for today s salad recipe, because i planed for Greek salad and that idea was failed and i have to change my mind in the last movement. Finely some how i got this idea of mixing vegetables with olives. Believe me this salad is very refreshing and i like the taste too. Hope you all like this......

INGREDIENTS:---
Carrot's --- 2 grated or cut in to long strips
Cucumber  ---  2 cut in to small bite size pieces
Cabbage  --- 1 cup cut in to small pieces
Capsicum  --- 1 cut in to small pieces
Lettuce  -- 6 leaves broke in to small pieces
Raisins   --- 2 tab sp Soaked in water for 10 minutes then drain the water.
Olives   ----  1/4 cup remove seeds, cut in to rounds ( green and black both you can use in this but i have only green so i used only green olives)
For dressing:---
Olive oil  --- 1 tab sp
Lemon juice   -- 1 tab sp
Black pepper  --- 1 tea sp crushed
Salt to taste

METHOD:--
1. In a big mixing bowl mix all dressing ingredients and whisk well to conbine every thing.
2. Add all vegetable pieces, raisins to dressing and give a good toss.
3. Add olive pieces to salad and mix well gently and leave it in the fridge for 1 hour then serve chilled  with bread or roti.
You can use this salad as sandwich filling or a kati roll filling good idea no:).
This is my third recipe in the second week with the theme of Summer Salads for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .
This is my entry for Krithis Serve it -Raw event by Denny

Green apple and cucumber salad

Sunday means waking  up late in the morning  have a heavy breakfast, this is the time table for us almost every Sunday. Like every Sunday we wake up late in the morning, we have Pesarattu- upma and Allam chutney with coffee for break fast. This is a quite a heavy breakfast so we want to do some work to digest that heavy breakfast. So i changed mud from my pots and put some new plants and cleaned the place where i kept the pots. Still we are not hungry we went out for our week end shopping to by vegetables and other stuff.
                                                                       When i enter the vegetable and fruit shop this green apples said welcome to me i was very happy to see this green fresh apples and i picked some. That time i didn't have this salad idea in my mind. when we come back home, Feeling little hungry so my husband surprisingly asked me to make a salad and some drink. Then i thought of making green apple salad with mango badam milk (recipe coming up). I didn't have any idea what dressing i am going to add to this salad. I just added what i have in my ketchen and what i like, even vegetables and fruits what i brought from the market i used them in this salad. And the salad came out really so delicious. From now this is going to be one of my favorite salads. That crunchy vegetables and fruits make you very refreshing. Like me hope you also like my salad.
Lets check how i made this green, crunchy salad...
INGREDIENTS:--
Green Apples  -- 2 cut in to bite size pieces
Red apple   --- 1 cut in to bite size pieces
Cucumber  --- 2 cut in to bite size pieces
Green bell pepper  -- 1 big cut in to bite size pieces
Lettuce  --      8 leaves break them in to small pieces
For Dressing:--
Honey -- 1 tab sp
Olive oil  --- 1 tab sp
Lemon juice  -- 1 tab sp +1 tea sp
Red chilli flakes -- 1 tea sp
Salt a pinch
METHOD: --
1. Cut apples in to bite size pieces apply 1 tea sp lemon juice set a side then cut the other vegetables because apple changes it's color if you cut and leave it like that.
2. Mix all dressing ingredients in a big mixing bowl and whisk well to combine every thing.
3. Now add fruit and vegetable pieces to the dressing and mix gently to coat the dressing over the vegetable and fruit pieces.
Serve immediately.
This is my second recipe in the second week with the theme of Summer Salads for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .
This is my entry for Krithis Serve it -Raw event by Denny .

Papaya and Melon Salad

I like to have Salad as my meal for a day... yes Salads are my favorite. Once upon a time salads are consider as a diet food, which is low fat and taste less. Even today i know many people still thinking like that (my husband is one among them he don't like salads). But to day salads are among the ultimate health food. They can contain an exciting verity of colorful ingredients like fresh fruits and vegetables. And delicious ingredients like cheese, olive oil, lemon juice, honey mayonnaise. Only thing you have to find out which combination will go with the ingredients, in my view this is an art. I believe that a simple and fresh salad help you to take the stress out. in salads there is a wide verity of dishes in that array fruit salads are generally served as dessert salads with whipped cream, gelatin and honey dressing. today i am going to share with you a fruit salad which is very healthy refreshing and energy giving one. Here i go with the recipe....
In this recipe i used fresh cherry s, today morning i saw fresh Cherry's in the market I couldn't stop my self  buying them, i picked some of them so i add them to my salad. You can replace them with black or green grapes. But don't use any caned fruits they don't give fresh flavor to the salad.
INGREDIENTS:---
 Cantaloupe ( muskmelon or rock melon, Karbuja)  -- 1 small peel and cut in to bite size pieces
Papaya  ----   1 small peel and cut in to bite size pieces.
Raisins  -- 1/4 cup means 50 gms
Cherries --- 10 or grapes 10
For dressing:--
Ginger  -- 1/2 inch piece finely chopped or you can use a tea sp of fresh ginger juice
Honey --- 1 tab sp
Lemon juice  -- 1 tab sp
Few mint leaves for garnishing
METHOD:--
1. In a bowl mix dressing ingredients mix well.
2. Add fruits pieces to the dressing keep a side few cherries to garnish, toss well.
3. Serve chilled garnished with cherries and mint leaves.
This is my first recipe in the second week with the theme of Summer Salads for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .

Sorakaya Bajjilu - Boottle Gourd Fitters

I am not a big fan of snacks but my husband like to eat snacks other then main course. Bajji's (fitters) are one of the favorite snack for him but not mirchi bajji( green chilli fitters). He likes other vegetable bajjis like onion, brinjal, ridge gourd and bottle gourd. My favorite is mirchi bajji's..
 I never saw my MIL making bajji's but she makes onion pakodi's so very well. My mother used to make bajjis with almost all vegetables and she make a slit on bajjis and stuff them with chopped onion and coriander leaves .I like that way to eat bajjis.
Here to day I made bajjis with bottle gourd but you can make with any other vegetable like potato, onion, brinjal, ridge gourd, raw plantain, green leaves like palak and vamu aaku ( I don't know the name for this leaf in english), cauliflower, baby corn, capsicum.
Here is the recipe for Bajji's
INGREDIENTS:--

 Bottle gourd--- 1 peeled and cut in to rounds

Chick pea flour --- 1 cup
Ginger and green chilli paste  --- 1 tea sp
Ajwain(carom seeds) --- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
Rice flour -- 1 tab sp
Salt to taste
Oil for frying

METHOD:-

1.  Peal outer skin of bottle gourd ,wash and cut in to rounds make sure that seeds should not be there. If you find seeds cut in to half circles and remove the seeds.

2.  Mix chick pea flour,ajwain, ginger and green chilli paste,  chilli powder,salt to taste rice flour in a bowl add some water and make a batter for bajji's

3. In the mean while  heat oil in a deep frying pan, dip bottle gourd pieces in the chick pea flour batter and drop in to the hot oil and fry till golden color

 4.  Remove from oil and serve with tomato sauce or green chuteny and also you can serve with dal chaval and this bajji's.

This is my third recipe with the theme of Deepfried vadas fitters for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .
This is my entry for Shamas Street Party food and event by Jagruti of Cooking Odyssey

Kanda, Aritikaya Vadalu - Raw Plantain And Yam Vada

This is one more recipe from my mother's kitchen. Amma used to make aritikaya vada (raw plantain vada) and kanda vada, Kanda aritikaya vada as side dish for pappu charu or dosakaya pappu. This is the perfect combination for me, I like to eat this vadas with curd rice also. Like every kid i like my mother s cooking so much, specially  my mother's pappucharu and this vadas. I don't know how she brings a magic flavor to this two recipes. Iam trying to bring that flavor like my mother from 20 years but no.. i didn't get that flavor in pappucharu and that crispy texture in this vadas. I follow each and every step but I am not getting that flavor. Any way Mother is mother no body can beet her right?. This one is my most favorite recipe from my mother. Thanks for the recipe Amma..
INGREDIENTS:--
Raw plantain  --- 1
Yam  --- 250 gms
Green chillies  --- 6 finely chopped
Ginger --- 1 inch piece finely chopped
Turmeric powder  --- 1/4 tea sp
Cumin seeds  -- 1 tea sp
Fried chick peas -- 1/4 cup (daliya,putnalu, Porikadali)
Salt to taste
Bread crumbs  -- 1/2 cup
Oil for deep frying
METHOD:--
1. Wash and cut plantain with skin in to 2inch pieces apply little salt.
2. Peel the skin, wash and cut yam in to bite size pieces.
3. Steam cook both plantain and yam till they become soft or you can cook them in a pressure cooker for 2 whistles.
4. Switch off the heat and drain the water and set a side to cool.
5. In the mean while grind daliya, cumin seeds in to a very fine powder, then add chopped ginger and green chillies to this powder and again grind for 2 seconds.
6. Now peel the skin from the plantain pieces and mash well with a aloo masher make sure there should be no lumps in that.
7. Mash the yam pieces also in to a smooth paste, mix plantain mash, ground masala (daliya,cumin,ginger,green chilli powder), salt to taste, bread crumbs and mix well with your hand to combine every thing.
Make sure there should be no moisture in this mixture. If any moisture is there can add more bread crumbs.
8. Heat oil in a deep frying pan, make golf ball size balls out of the plantain and yam mixture and press them in to small circle means make masala vada size vadas.
9. Drop slowly this plantain and yam vadas in to hot oil, fry till they turn in to golden brown.
10. Remove and drain the oil and serve.
Serve  this kanda aritikaya vadalu with rice, dal with a drop of ghee or rice, sambar and ghee or you can serve this as a snack with green chutney or tomato ketchup.
This is my second recipe with  the theme of Deepfried vadas fitters for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .
Check our my other vada recipes:-
Panasakaya vada
And pappucharu recipe here
This is my entry for Chef Mireilles Taste of tropics plantain
This is my entry for Shamas Street Party food and event by Jagruti of Cooking Odyssey

Moodu Pappula Vada - 3 Dal Vada

I am here with another Blogging Marathon. This month BM will be in a different way. We are doing three days a week and for four weeks, with different themes. So this will be more interesting. I am doing for four weeks with different themes. For first week my theme is Deep fried Vada fitters.
This recipe is new to me too. When I was doing my Indian thali theme last month , i decided to do  a Hyderadadi thali. I discussed about the recipes and snacks what they serve on the festival time with my neighbour who is from Hyderabad. She gave me this recipe, Some other  two recipes too will post them also soon. Thank you so much for this delicious recipe Priyanka
Here is the recipe for 3 dal vada:---
INGREDIENTS:--
Split Moong dal  --- 1/2 cup
Split urad dal  --- 1/2 cup
Channa dal  --- 1/2 cup
Salt to taste
Cumin seeds  --- 1 tea sp
Onion  -- 1 big chopped
Green chillies --- 3 chopped
Ginger  --- 1 inch piece chopped
Coriander leaves  -- 1 tab sp chopped
Oil for deep frying
Rice flour  --- 1 tab (optional)
METHOD:---
1. wash and soak moong dal, urad dal, channa dal in water for three to four hours.
2. Grind this three dal in to a coarse paste like masala vada paste. Don't add much water if you feel that you added over water then add a tab sp of rice flour to reduce the moisture in the batter.
3 Add chopped onion, green chillies, ginger, coriander leaves, cuminseeds, salt to taste mix well to combine every thing.
4. Heat oil in a deep frying pan, Take a small portion of dal mixture, place it on a plantainleaf or on your other hand and press it in to a small circle, make ahole with your finger on the center of the dal circle.
5. Drop this three dal vada in to hot oil and deep fry in amediun heat both sides till golden. remove from oil and drain the oil well.
Serve hot with Allam pachadi (ginger pickle)
This is my first recipe for this with the theme of Deepfried vadas fitters for blogging marathon 17 th edition At Vallis spice your life lets check blogging marathon page .
This is my entry for Shamas Street Party food and event by Jagruti of Cooking Odyssey