This recipe was invented to cover a disaster. Sometimes when you fry the steamed Alu vadi, it just splits open, and you have no control over it. It tastes the same, but the shape is completely lost. And for kids shape & and look of a dish is a major factor.
As an even snacks I
made aluvadi, and it just split open, And my kids absolutely refused to eat it.
So what to do next with this misshaped vadis. Next thing I did was to cut the
log strips in to small pieces. And invent
this dish. It goes very well for steamed
rice or kichidi.
Ingredients
Alu Vadi - 10
Jeera – 1tsp
Hing a pinch
Onion – 1 big (chop into small pieces)
Tomato – 1 (chop into small pieces)
Ginger garlic – 1tsp
Red chilli powder – 1tsp
Turmeric powder – ½ tsp
Garam Masala – 1tsp
Besan ( gram flour) – ½ cup
Water – 2 ½ cups
Oil – 1tbsp
Salt as per taste
Coriander leafs to garnish
Method
1. Dry roast the basin till a nice aroma comes. It should be done in low heat and with continues stirring. Don’t let it burn.
1. Dry roast the basin till a nice aroma comes. It should be done in low heat and with continues stirring. Don’t let it burn.
2.
Remove this roasted basin and let it cool.
3.
Mix it with water and keep it aside.
4.
Heat oil in a pan, add jeera and let it
crackle. Reduce the flame and add hing.
5.
Immediately add onion, cook till it becomes
transparent.
6.
Add ginger garlic paste and mix for 2 min.
7.
Add red chili, turmeric and garam masala powder.
Mix and let it cook for a min
8.
Now add chopped tomatoes, mix well close with a lid
and let it cook for 5 min or till the oil starts separating.
9.
To this add the alu vadi ( can use whole vadis or
can cut into small pieces the way I have
used), mix for 1 min.
10.
Now add the besan mixture and salt. Keep stirring
continuously, till it gives a thick consistence and the mixture should
boil. If you feel the mixture is getting very thick you can add 1/2cup
water. Let it boil in low heat for 10 min.
11.
Garnish it with coriander leaf.
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