MORE KULAMBU VADA

  INGREDIENTS

1. Urad vada                    6 nos
2. Onion                          1 cut
3. Coriander leaves         1 cup cut
4. Curd                            1 cup
5. Besan flour                 2 tbsp
6. Jeera powder              1 tsp
7. Grated ginger             1 tsp
8. Grated coconut           1 tbsp
9. Curry leaves                10
10. Coriander leaves         little
11. Salt                             2 tsp
12. Turmeric                     1/2 tsp
13. Chilly powder             1 tsp 
14. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
   
2. Mustard seeds             1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram                 1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, and cut onion.

MORE KULAMBU

 JNGREDIENTS

1. Curd                            1 cup
2. Besan flour                 2 tbsp
3. Jeera powder              1 tsp
4. Grated ginger             1 tsp
5. Grated coconut           1 tbsp
6. Curry leaves                10
7. Coriander leaves         little
8. Salt                             2 tsp
9. Turmeric                     1/2 tsp
10. Chilly powder             1 tsp 
11. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
2. Mustard seeds             1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram                 1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, cut onion.
  

ALOO MASALA [BANGLA RECIPE]

 INGREDIENTS

1. Potatoes             500 gms
2. Dry ginger         1"
3. Turmeric            1/2 tsp
4. Salt                    2 tsp
5. Tamarind           lemon size
6. Chilly powder   2 tsp
7. Daniya powder  2 tsp
8. Hing                  1/4 tsp
9. Sugar                1 tsp
10. Bay leaves        3
11. Cumin seeds     1 tsp
12. Red chilies        2
13. Cinnamon         1 1/2 "
14. Lavang              4
15. Cardamom       3
16. Oil                    1 ladleful

METHOD

• Boil potatoes and peel. Cut into cubes. Soak tamarind and extract the juice.
• Grind jeera, cinnamon, lavang, chilly powder, cardamom, dry ginger to a smooth paste.
• Heat oil and fry the potatoes, keep it aside.
• In the same oil fry bay leaves and hing.
• Add the masala paste, salt, sugar, turmeric, tamarind juice, chilly powder.
• Mix well and add fried potatoes, cook on low heat for 10 minutes.
• Serve hot with chapati or poori.

RADHA BHALLAVI [ BANGLA RECIPE]

 INGREDIENTS

1. Urad dhal            250 gms
   
   
2. Maida                 3 cups
3. Khova                 50 gms
4. Oil                      for frying
5. Ani seeds           2 tsps
6. Nut meg             little
7. Red chilies         4 nos
8. Ginger                 1"
9. Sugar                  1 tsp
10. Salt                     to taste
11. Pepper                 little

METHOD.

• Soak urad dhal over night and grind in the morning to a smooth paste.
• Last two minutes add ginger and grind.
• After that add salt, sugar, pepper and mashed khova.
• Mix well and keep it aside for a few minutes,
• Fry red chilies, aniseeds and powder it.
• In the same kadai, heat 1 cup of oil and add urad dehal batter
• Mix well and saute on a low heat without leaving hand.
• Add the red chilly powder, pepper powder, nutmeg powder.
• Saute well and cook for another 2 minutes and keep it aside.
• Make a dough adding maida, salt, oil and water, knead to a smooth dough.
• Close a lid and keep it aside for an hour.
• Make small balls and press add a spoonful urad dhal mix in the centre.
• Roll as a ball and deep fry, until golden brown.
• Serve with aloo masala, it tastes yummy.