కారం గవ్వలు (Spicy Shells)

Ingredients:


Maida / all purpose flour: 1 cup
Ghee or Butter: 2 tsps
Green Chillies: 4 or 5
Thymol seeds (Vaamu, ajwain): 1 tsp
salt as required
water enough for kneading a dough

Preparation:

• Crush the green chillies and thymol seeds in the mixer grinder into a smooth paste (if it is a very small quantity u can add some maida while grinding). 
• heat ghee/butter and pour into maida.
• add salt, green chillies paste and water to maida and knead well into a soft dough. 
• make small balls out of the dough. 
• take gavvala peeta or a fresh new comb and using your thumb roll them into shells. 
• deep fry the shells till they turn into golden brown and enjoy the snack. 
• can store them in an air tight container upto 15 days.

Aavada (Perugu vada)

Ingredients:

urad dal: 2 cups

yogurt: 2 cups and little sour
green chillies: 5
ginger: one inch piece
Oil: for frying
Salt: as required

For Seasoning:

urad dal: 1/2 tsp
chana dal: 1/2 tsp
mustard seeds: 1/2 tsp
red chillies: 2 or 3 made into 1/2 inch pieces
cumin seeds: 1/2 tsp
fenugreek seeds: 1/4 tsp
curry leave: a few

For Garnishing:

Coriander

How to:

• Grind ginger and green chillies into coarse paste or can cut into very tiny pieces.
• Whisk yogurt with little amount of water, the above ginger-chilli paste and salt.
• If the yogurt is not sour enough you can add some lemon juice to it.
• Heat oil in a pan and add fenugreek seeds, urad dal, mustard seeds, cumin seeds, red chillies, curry leaves and add to the yogurt mixture.
• Grind urad dal and salt to a thick paste without adding water. (Can sprinkle some water in between but try to avoid that.)
• Using oil/water shape the thick paste in the form of donut and deep fry.
• When they turn golden brown transfer them to yogurt mixture. Garnish with Coriander Leaves.
• Let vadas absorb the spices for two hours or more and serve.