Rava/Semolina Maddur Vada

Maddur Vada is loved by many and it is an easy snack to prepare enjoy your evening snack.
It can be prepared in many ways.  I am a fan of fried eatables. But I make sure it is done in healthy manner. Fried fritters are nice to have with a cup of coffee/tea or even fresh juice.

This Maddur Vada/Vade is prepared using Rava/Semolina, rice flour and wheat flour. Onions, green chilly and curry leaves are added and it has turned crispy and tasty.
These fritters are usually made with rice flour and Maida. (Alpurpose flour). I have used wheat instead of maida and Rava (more quantity) and less rice flour. Maddur Vada has turned crispy and crunchy. You must fry them on low and medium flame to get the crisp.
Eating oily food is not good for health they say. But you can not resist them. Just enjoy a few and work out, walk, dance and shed out the fat. That is what I can suggest.
Muddur Vada can be served as starter, party time, ladies kitty/tea party and you can have them as snack. Shelf life will only a day. (Fresh and fine).
Let us see the recipe Now :

Things Needed :

Rava/Semolina : 1 Cup (Medium sized)
Rice flour : 1/2 Cup
Wheat flour : 2 Tablespoon
Onions : 2 (Medium sized)
Green Chilly : 2 to 3 or more
Cumin Seeds/Jeerige : 1 Teaspoon
Salt : As required
Curry leaves : One Handful
Oil : 1 Cup (To fry)

Method :

1. Put all the flours (Wheat, Rice and Rava/Semolina) in a big bowl.
2. Remove the outer layer of onions and wash it. Cut into small pieces

3. Wash and cut green chilly and curry leaves in to small.
4. Mix all the ingredients nicely. (All flours, salt, chilly, cut onions and jeera).
5. Keep a pan and heat. Add 2 tablespoons of oil and heat. Put this oil on the top of the flours.

6. Mix it slowly and add required water and prepare thick dough.
7. Divide the dough into small ball size.

8. Keep a pan on the fire and heat. Add oil. Let the oil get heated. (On low flame).
9. Take a small size dough and pat it on the palm and let it be palm size.

10. Put slowly the vada you have patted on the palm. Let it fry on low and medium flame.
11. Cook on both sides and remove from the oil. Put them on the kitchen tissue.

12. Repeat the same with remaining dough and prepare Maddur Vadas.

 13. Serve Hot Maddur Vadas with a cup of coffee/Tea/Fresh Juice.
14. Hot Vadas goes well with coconut chutney.

Note :

Let the dough be bit thick. Add rice flour if necessary. Adding more chilly is optional. Adding hot oil is optional. You can add butter instead of hot oil.
Time : 30 minutes
Serves : According to your servings : 20 Vadas can be prepared.

Green Tomato Sweet and Spicy Curry

Green Tomatoes Sweet and Spicy Curry is a bit sweet curry/menasukai/kairasa/gojju. Tomatoes are from our garden and makes me more happy to tell you Thats a nice thing to have plants at home. You can just pluck it and prepare it.

I have used green raw tomatoes, colocasia stems (which are also from our home garden) and some spices which adds to the taste.
Green tomato curry taste like menasukai as we say in Kannada which is one of the traditional dish. Menasu Kai (green chilly) is very famous and a must dish during feast. It has savoury, sweet and spicy taste.
Let us see some benefits of using " Turmeric powder " in our cooking.
Turmeric/Haladi/Yellow Powder has been used in India as spice and medicinal herb for thousands of years. The Curcumin is the main ingredient in turmeric and it has anti inflammatory and anti-oxidant properties. It helps the body to fight against infections and has the ability to repair the damages caused. It also helps to improve brain function and lower the risk of brain disease. It lowers the heart diseases. It is also said that turmeric helps to prevent cancer. Turmeric is a good remedy for joint inflammation. It helps to control diabetes, reduces the cholesterol level in our body and a good immunity booster.
Let us see the recipe now : Happy to use tomatoes which are grown in our garden.

Things Needed :

To Cook :
Green Tomatoes : 10 to 12 (Small sized)
Kesuvina Dantu/Colocasia stems : 1 Cup
Jaggery : 2 Tablespoons
Tamarind Pulp : 2 Tablespoons
Salt : As required

For frying : Spices :
Methi/Fenugrik Seeds : 1/4 Teaspoon
Urid dal : 1Teaspoon
Channa Dal : 1 Teaspoon
Red chilly :Byadagi chilly : 5 to 6
Coriander Seeds : 1 Tablespoon
Jeera : 1/2 Teaspoon
Sesame Seeds/Ellu/Til : 1 Teaspoon
Curry Leaves : 5 to 6
Ingh/Asafoetida : A pinch

For Grinding :
Coconut : 1/2 Cup
Fried spices
For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh /Asafoetida : a pinch
Curry Leaves : 5 to 6

Method :

1. Wash and cut tomatoes and colocasia stems into small pieces. (Remove the outer layer of colocasia stems before cutting into small)

2. Soak gooseberry size tamarind in hot water for 5 minutes and squeeze out the pulp and keep the pulp aside.
3. Keep a pan on the fire and heat. Add 1/2 teaspoon of oil, 1/4 teaspoon of methi/fenugrik seeds.
Fry it till they turn slightly brown. Add red chilly and fry for 30 seconds.
4. Add Urid dal, channa dal and fry nicely. Add coriander seeds and sesame seeds. Fry for a minute.

5. Add curry leaves. 1/2 teaspoon of jeera/cumin seeds and put off the fire. Add ingh.
6. Mix all the ingredients well and let it cool. Grind it with little water and remove from the mixi jar.
7. Add coconut to the fried ingredients and grind it nicely with required water.

8. Keep a pan on the fire and heat. Add 1 teaspoon of oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh/Asafoetida, cut tomatoes and colocasia stems. Mix it nicely and fry.
10. Fry nicely for 5 minutes and add tamarind pulp and jaggery. (2 to 3 tablespoons).
11. Add little turmeric powder and required salt. Let it cook till it turns soft.

12. Add ground spice coconut mixture and mix it well. Boil it for 3 to 4 minutes.

13. Shift the ready " Green tomato Sweet and Spicy Curry" to a serving bowl.

14. Serve with the main dish you have prepared.

Note :

Adding colocasia stems is optional. Adding more/less jaggery is optional. Adding more/less chilly is optional.
Time  30 Minutes.
Serves : 3 to 4. 

Home grown tomatoes from our garden.