Wednesday, September 30, 2009

కారం గవ్వలు (Spicy Shells)


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


  • 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.

Thursday, September 17, 2009

Aavada (Perugu vada)


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:


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.


Related Posts with Thumbnails