INGREDIENTS
PARAVAL - 10 COUNT
CHANNA DAL - 2TBLSP
CARDAMOM - 2
CLOVES - 4
CINNAMON STICK - ½ INCH
RED CHILLIES - 4
TURMERIC POWDER - ¼ TSP
OIL - 3 TBL SP
SALT - TO TASTE
Heat a pan, then add ½ spoon of oil and turmeric powder. Then add chanadal, cardamom, cloves, cinnamon, red chillies and fry them until nice aroma comes out. Then remove it from pan and make it cool. Then add little salt and grind into medium powder.
Now take Parval and make a slit along in the middle of each. Then stuff the Paravals with the grounded powder.
Now take a pan, add 1 1/2 Tbsp of oil. After oil is heated add some turmeric powder. Then add the stuffed parval into the oil, mix it well. Keep the stove in the medium flame and cover it with a lid. Every few min remove the lid and keep mixing.
Later when it is cooked (meaning, when any water that comes out of paravl gets evaporated and the paraval becomes dry) remove the lid and put the remaining powder and
mix it well. Keep stove in the low flame and let it fry for few more min.
It is ready to serve
Ever tried Vada with Black Eyed Beans? they come so pluffy and yummy, follow me..
INGREDIENTS:
BLACK EYED BEANS - 1 CUP
ONION - 1 BIG(CHOPPED)
CHILLIES - 4 (CHOPPED)
GINGER - ½ INCH
CUMIN SEEDS - 3TBLS
CURRY LEAVES - 1 STEM (CHOPPED)
OIL - FOR FRYING
SALT - TO TASTE
First chop the onion, chillies, garlic, ginger, and curry leaves.
Take the black eyed beans and soak them in the water for nearly 2 hours. Later remove all the
water and grind it into medium paste. Then add chopped onion, ginger, garlic, chillies,curry leaves and some cumin seeds. add little salt and mix well.
Take a pan and add oil for frying. Make the paste into small donut shapes (make balls and press flat then make a hole in the middle). Now fry them until golden brown.
Now the Vada is ready. Serve Vada with sauce or any chutney
Want to have more hemoglobin, heard that beetroot is the best. What ever, if you have aversion to beetroot, this recipe will sure make you a beetroot fan, lets see...
INGREDIENTS:
BEET ROOT – 1LB
RED CHILLI – 3
GARLIC PODS – 5
CURRY LEAVES – FEW
CUMIN SEEDS (JEERA) - ½ TSP
TAMARIND PULP - ¼ TSP
TURMERIC POWDER - ¼ TSP
SALT - TO TASTE
Take the beet root, peel them and cut into pieces. Peel the garlic pods
Take a pan add oil and let it heat, then add Turmeric powder , Garlic pods, Cumin seeds (jeera),
curry leaves and red chillies, fry them a little bit.
Then add beet root pieces and salt. Mix it well and keep the lid until the beetroot pieces cook soft. Now take the beetroot pieces into mixer (blender/grinder) then add tamarind pulp (to taste) and grind to soft paste. Remove into a bowl.
Now it is ready to serve with Rice/Idly/Roti.
