5.
SNA
CKS
A few spinach leaves
Oil for deep frying
Method
1. In a bowl put the besan and half the water, and stir until it becomes
a thick batter. Beat hard for 5 minutes. gradually add the rest of the
water, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.
2. Wash peel and slice the onion and potatoes.
3. Wash and pat dry the spinach leaves.
4. Heat oil until smoking hot, dip the vegetables in the batter and deep
fry until golden brown.
5. Serve hot.
5.4 Dahi Vada (Savory Balls in Yogurt)
Quantity
Ingredient
c
Urad dal
1
2
Moong dal
1
2
1 c
Yogurt
Spice to taste (cumin and paprika)
Oil for frying
c
Milk
1
4
Method
1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium speed using the minimum amount of water
required to keep paste moving freely.
3. Add salt and start heating oil.
4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown.
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5.5.
UPMA
5. Drop in water. Let it soak till ready to serve.
6. Beat yogurt with milk. Add spice according to taste. Squeeze out
water from the vada and add yogurt. Serve.
5.5 Upma
Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India. Ingredients
Quantity
Ingredient
1 cup
Cream of wheat
1
Onion cut lengthwise
1 teaspoon
Salt
teaspoon
Mustard seeds
1
4
teaspoon
Urad dal
1
8
1
Cashew-nut
Lemon
1
4
cup
Peas
1
2
1 clove
Garlic
1/10" piece
Ginger
1
Green chili cut into small pieces.
Method
1. Fry cream of wheat on a dry pan for 5 minutes and set aside.
2. Put two tablespoons of oil in a pan and heat.
3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till
mustard seeds stop splitting.
4. Add the onion, chili, and ginger and fry till the onion turns brown.
5. Add cream of wheat and fry for 3-5 minutes.
6. Add salt and peas.
7. Add two cups of boiling water and stir for 2 minutes. (Switch o the
stove as soon as the water is poured.)
8. Cover the vessel for 4 minutes. Add lime if needed.
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