MASALA VADA RECIPE / PARUPU VADAI / CHANA DAL VADA/ CHATTAMBADE RECIPE

Masala Vada Recipe / Parupu Vadai  / Chana Dal Vada/ Chattambade Recipe is a popular deep-fried fritter of the South Indian region. This recipe is simple and quick to make except the soaking time of Chana dal. The perfect evening snack with tea during winter. Street style masala vada lovers- it's for you all. try it in your kitchen, this recipe gives you a flawless flavor of masala, delicious and crispy masala vada. 

 It is easy to make at home with few ingredients, delicious to have. You can have this Masala Vada as a starter or with any veg meals. I personally suggest you have masala vada with a good tea/ coffee during a winter evening.  

=> I already shared the similar recipe -> check this-> ULUNDU VADAI /URAD VADA/MEDU VADA

       Tips to follow: => How to make perfect crunchy masala vada? 

• Do not over soak the chana dal, as vada won't be crunchy.
• Do not add salt with soaked chana dal while grinding, it releases water. 
• If the vada batter is watery, add a tbsp of rice flour.
• To prepare Chattambade recipe, skip onions. 
• Add salt before frying, as vada batter becomes watery.

Come I will share with you all, How to Make a Simple, Delicious, Crunchy, crispy Masala Vada Recipe / Parupu Vadai  / Chana Dal Vada/ Chattambade Recipe with step by step pictorial method. 

                Learning and Sharing is real Happiness!!!!!!                     

Course: Veg/Starter	Prep Time:10 min Soaking time: 2 hours	Cook Time:20 minutes
Cuisine: INDIAN	Serving:  8 vadas	Author: Bhuvana Devi

Ingredients:

• Chana dal -1 cup.
• Dried red chilies- 2.
• Fennel seeds- 1 tsp.
• Onion-1( finely chopped)
• Curry leaves- 2 sprigs.
• Corriander leaves - 2 stalks.
• Mint leaves- 1 stalk.
• Cumin seeds-2 tsp.
• Oil to deep fry.
• Salt req.

Instructions on how to make mutton kola Urundai:.

• Soak the  2 cup chana dal,  1 tsp fennel seeds,  1 tsp cumin seeds,  2 dry red chilies with enough water for 2 hours.  
• Squeeze all the water and Blend the soaked chana dal, red chiles, fennel, cumin seeds coarsely for 1 minute. You will see some whole chana dal, this is the right consistency. Transfer it to the mixing bowl. (Make sure do not add water while grinding the dal)
• Add chopped coriander leaves, mint leaves, curry leaves, onions, 1 tsp of cumin seeds along with the chana dal mixture. Add salt for taste.
• Make 2 inch small balls and flatten them with your palms.keep it aside. 
• Heat a pan to add enough oil for deep fry. gently drop the flatten masala vada and fry it in medium flame until it turns golden brown color. flip it other side and cook as well. Drain the oil. and serve it. 

            serve it hot with a cup of tea/ coffee in the evening time.

                                                       

                                  I hope you all love it💓. Try it in your kitchen!! 

If you try this recipe, leave a comment below, let me know how it turns out for you. 

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How to make Masala Vada Recipe / Parupu Vadai  / Chana Dal Vada/ Chattambade Recipe with step by step pictorial method:

Step 1: Wash and soak the chana dal with red chilies, fennel seeds, cumin seeds for 2 hours.

Step2: Squeeze all the water and blend coarsely for a minute, you will see some whole chana dal. this is the right consistency. 

 

 

Step 3: Transfer it to the mixing bowl, add chopped curry leaves, coriander leaves, mint leaves, cumin seeds, salt to taste, mix well.

Step 3: Make a 2-inch ball and flatten it with your palms, keep it aside, do the same with remaining masala vada batter.

 

Step4: Heat a pan to add enough oil to deep fry, gently drop the flatten masala vada and fry it in medium flame until it turns golden brown color. flip to the other side and cook as well. drain the oil and serve it hot with a cup of tea or coffee.

 Step 5: Turn off the flame.

Serve the crunchy delicious Masala Vada as a starter or with any veg  meals. I personally suggest you have masala vada with a good tea/ coffee during a winter evening.  

If you try this recipe, leave a comment below, let me know how it turns out for you.

Also, post your suggestions in the comment box below. 

 ===>   If you like my recipes. For more latest updates -->  Click Subscribe button and verify it through your email. 

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        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

                        Thanks for visiting my blog!! Welcome again!!

  

 

 

 

 

 

 

 

VEG STARTERS

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MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

 Mutton Kola Urundai /Mutton Kheema Balls the popular Chettinad recipe in South India (Tamil Nadu). Without adding this recipe in my blog nonveg -Chettinad the recipe won't get fulfilled. The origin of kola balls is from Thanjavur. At first, kola balls are made with raw banana, Later, mutton is substituted instead of raw banana for the first time in Madurai Chandran mess. It is a popular mutton starter recipe in south India of Tamilnadu. Kids and adults love this recipe alike. Its inner soft and outer crispy layer recipe. Grounded masala along with meat gives you a flawless aroma. 

            It is easy to make at home with few ingredients, delicious to have. You can have this Mutton kola as a starter or with any veg or Non-veg meals.

=>Vegetarian try kola balls with raw banana, banana blossom, soya, potato... I already shared the recipe Vazhaipoo Kola Urundai/Banana blossom kola balls. 

 

Tips to follow: => How to make perfect Mutton kola Urundai? 

• If you get minced mutton use it directly. // If you don't get minced mutton (kheema) grind the boneless mutton into a paste and use it.
• Do not add besan flour instead of split roasted gram powder =>Adding besan flour, kola becomes hard.
• Do not add egg, if you refrigerate it for later use. 
• Do not add oil while sauteing minced mutton.
• Do not use fat minced mutton, fat in mutton balls will disintegrate in the oil.

Come I will share with you all, How to Make a Simple, Delicious, Crispy Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method. 

                     Learning and Sharing is real Happiness!!!!!!                     

Course: Non-Veg/Starter	Prep Time:30 min	Cook Time:20 minutes
Cuisine: INDIAN	Serving:3	Author: Bhuvana Devi

Ingredients:

• Mutton-250 grams.
• Cinnamon-1(2 inches).
• Cloves- 2.
• Cardamom-2.
• Fennel seeds- 1 tsp.
• Poppyseeds-1tsp (If you don't get in your country, skip it).
• Shallots-12.
• Ginger &Garlic paste-1tsp
• Grated coconut-2 tbsp.
• Green chilies-2.
• Curry leaves- 2 sprigs.
• Corriander leaves - 3 stalks.
• Split roasted gram(pottukadalai) powder- 2tbsp.
• Turmeric powder-1/4 tsp.
• Chili powder-1/2 tsp.
• Corriander powder-1/2 tsp.
• Cumin powder-1/4tsp.
• Oil to deep fry.
• Salt req.

Instructions how to make mutton kola Urundai :

• Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).
• Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.
• Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).
• In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.

 --->if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it. If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well. 

• Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.
• Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

• Heat a pan to add enough oil to deep fry the kola balls. once the oil gets hot, add the kola balls gently in the oil and fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).

• Turn off the stove and serve it hot as a starter or with any Veg or Non-veg meals.

I hope you all love it💓. Try it in your kitchen!! 

If you try this recipe, leave a comment below, let me know how it turns out for you. 

- - - - - - - - - - - - - - -

How to make Mutton Kola Urundai/Mutton keema Balls with step by step pictorial method:

Step 1: Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).

Step 2: Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it. Let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.

Step 3: Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).

 

Step 4:In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.

 --->if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it. If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well. 

 

Step 6: Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.

 

Step 7: Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

Step8: Heat a pan to add enough oil to deep fry. once the oil gets hot, add the kola balls gently in the oil 

   
Step 9: Fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).

      

Step 10: Turn off the stove 

 

Yummy, delicious, crispy, tasty Mutton Kola Urundai /Mutton keema Balls is ready to serve. You can serve it hot as a starter or with any VEG or NON-VEG meals.

If you try this recipe, leave a comment below, let me know how it turns out for you.

Also, post your suggestions in the comment box below. 

 ===>   If you like my recipes. For more latest updates -->  Click Subscribe button and verify it through your email. 

===>Say-Hi in my social media accounts ==>Follow me on Pinterest, Twitter Facebook.  Instagram

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

                        Thanks for visiting my blog!! Welcome again!!

QUICK FOOD

2

CURRY LEAVES POWDER/KARUVEPILAI PODI /KARIVEMBUILAI PODI

Curry leaves powder/ Karuvepillai podi/Kariembuilai podi is an easy, simple, delicious, and quick condiment recipe. you will feel the flawless aroma of curry leaves. It is a quick recipe to do instantly and serve it in rush time.  Curry leaf is a leaf used to add aroma for recipes in the kitchen, Curry leaves are called as Karivembuilai (Tamil), later it changed as Karuvepillai. Curry leaves have lots of health benefits like ->it helps to reduce the body weight, get relief from morning sickness and nausea, Diabetics friendly, helps to improve eyesight, reduces wounds, burns, skin allergy. It helps to increase hair growth and a good source of iron and calcium. It is rich in Vitamin A, Vitamin B, Vitamin C, Vitamin B2.

 You can make this recipe with easily available ingredients. You can be store and use it for 3 months. 

                          This is the best bachelor recipe powder.

 Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!! 

Similar recipes

INDIAN GARAM MASALA, 

MULTI-PURPOSE KUZHAMBU MILAGAI PODI

                    

                                This kitchen is seasoned with Love!!!!

                    

Come I will share with you all, How to Make a Simple, Curry leaves powder/ Karivempillai podi /Karuvembuilai podi with step by step pictorial method. Hope you all love it 💓 

                     Learning and Sharing is real Happiness!!!!!!                   

Course: Condiments	Prep Time:20 min	Cook Time:15 minutes
Cuisine: INDIAN	Serving: 250gms	Author: Bhuvana Devi

 Ingredients

1.    Black Urad dal - 4tbsp (you can also use white urad dal )

2.     Chana dal – 3tbsp

3.     Coriander seeds- 1 tbsp

4.     Cumin seeds - 1tsp

5.     Dried Red chili -10

6.     Curry leaves- 4 full hand

7.     Asafoetida -1/4tsp

8.     Salt req

Instructions: 

·   First, wash and clean the curry leaves and dry it under shade for one day.

·    Then, Dry roast red chilies, don’t change the color and keep aside.

 ·  Dry roast Coriander seeds, Chana dal, Urad Dry roast Coriander seeds, Channa dal, Urad dal, Cumin seeds, Asetafoia and keep it aside. Let it cool for 10 min.

·  Blend all the ingredients together into a coarse powder

·  Cool it down and store it in a container and use it for 3 months

Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!! 

Note:

•  Care should be taken not to over roast it.
•   Store it in an airtight container.
• If you are roasting all the ingredients with oil, store and use it within 10-15 days.
• If you are-roasting all the ingredients without oil you can store and use it for up to 3 months.

 How to make Curry leaves powder/karuvepillai powder/Karivembuilai podi

 with step by step pictorial method:

• First, wash and clean the curries leaves and dry it under shade for one day.

• Then, Dry roast red chilies, don’t change the color and keeps aside.
• Dry roast Coriander seeds, Chana dal, Urad Dry roast Coriander seeds, Channa dal, Urad dal, Cumin seeds, Asetafoia and keep it aside. let it cool for 10min.

 

 

• Blend all the ingredients together using a blender into a coarse powder.

   Yummy, Delicious, Curry leaves powder is ready to serve.

Serve it with plain steamed plain rice with ghee, idly dosa or you can use it for s tempering any vegetable fry!!!! 

                 Try it in your kitchen!!! and enjoy with your loved ones !!!

 If you try this recipe and leave a comment below, let me know how it turns out for you.

  ===>   If you like my recipes. For more latest updates -->  Click Subscribe button and verify it through your email. 

===>Say-Hi in my social media accounts ==>Follow me on Pinterest, Twitter Facebook.  Instagram 

        Try it in your kitchen!  If u like this recipe, do share it with your friends and family. Tried this recipe?? Tag me @myclickandtick and #myclickandtick on Instagram. 

                        Thanks for visiting my blog!! Welcome again!!

QUICK FOOD

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