Ulli Vada/ Onion Vada

Wishing you all a very Blessed New Year!

It is the 14th of the month and I hope you are still sticking to your resolutions that have a tendency to lose momentum as the month goes along! I have not made myself any strict resolutions but I hope to be better and do good more than I could in 2017. I have had a happy 2018 so far and I hope and pray that all of you did too:)

Having said that, certain things do not seem to be changing in 2018! It took me 14 days to get a post out for new year and a long pending post which was shot last March along with the Crispy Sweet Corn and was idling away in the drafts. It took a weekend get together were I made the ulli vada again that I got reminded of my pending post. So here we go with the post. Its called Ulli Vada down south of India - it could be roughly translated as onion pakoda, onion fritter or onion bajji - depends on which part of the globe you are from! Some recipes call for the use of all purpose flour - I have used gram flour and added a bit of rice flour and baking soda to crisp it up. Baking soda is completely avoidable if you intend to stay clear of it.

It is easy, quick and perfect for the weather Dubai has now!

$Ulli Vada\Onion Vada$

Ingredients

Onions - 3 medium size ( thinly sliced)
Gram Flour - 1/4 cup
Rice Flour - 1 tsp
Chilly powder - 1 tsp
Coriander leaf - 2 tbsp finely chopped
Curry leaf - 1 tbsp finely chopped
Baking soda - 2 pinches
Water - as required.
Salt to taste
Oil for deep frying

Method

Take the sliced onions, corriander leaves, curry leaves and salt in a bowl. Mix them well squishing the onions as you go to separate the strands and also release water.
Add gram flour, rice flour, baking soda and chilly powder to this. Mix them well using your hand, the water released from the onions helps in binding the dry ingredients together. Add 3 to 5 tbsp of water as needed in the batter. The batter needs to be thick and not runny.
Heat oil in a pan. Scoop out a small ball of the batter and flatten it on your palms before dropping it into the oil. Fry on both the sides till evenly browned.
Transfer onto a tissue to drain off excess oil. Serve with hot tea.

You may also note

When deep frying, it helps to keep flame on medium to medium high - absorbs lesser oil.
Always drop in the batter only when the oil has heated up. Test by dropping in a tiny drop of the batter.

Comments

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...

Kundapura Chicken Curry/ Kundapura Koli Saaru

Kundapura Chicken Curry is a traditional chicken preparation popular along the coastal belt of Mangalore - Udupi - Kundapura region. It is an excellent accompaniment for kori rotti, sanna , neeru dosa and rice as well. So that is another jog down the memory lane. Takes me back to Brahmavar and the tastes of Brahmavar which I grew up to love. It's not just the food but also the special people in my life who cooked this for me. My two akkas Geetha akka and Sabitha akka who took care of me and my sister just like their kids. I am sure Geetha akka is still waiting for me to get home to prepare her special dishes. Here I have the recipe of Kundapura Chicken for you - Ingredients Onions - 2 chopped Tomato - 1 chopped Curry Leaves - 1 sprig Cumin seeds - 1 tsp Coconut milk - 1 cup Chicken - 1/2 kg Oil salt to taste For the paste - Ginger - 1 tsp chopped Garlic - 1 tsp chopped Cinnamon sticks - 1 inch stick Cloves - 5 to 6 Whole pepper - 1 tsp Coriander see...

Ginger Cookies

It is winter, it is Christmas and baking just happens this season! Listening to the carols, there I went baking again. My mind began wandering to 'Long time ago in Bethlehem', In the 'Silent Night' I envisioned 'Hark the herald, angels sing'. The bright stars guiding ' We three Kings of Orient are' Led them to the place where ' Mary's boy child Jesus Christ ' lay. ' O Come All Ye Faithful' and spread the word. 'Go tell it on the mountain' and spread 'Joy to the world' . It is a 'Merry Merry Merry Christmas' And 'Santa Claus is coming to town ' 'Dashing through the snow' here he is With 'Rudolf the red nose reindeer' by his side and 'Frosty the snowman' to welcome him I 'Decked my halls with boughs of Holly' , and keep dreaming about a 'White Christmas'. Looks like an overdose of carols!! Oh Never mind, like Shibin sa...

Wanderberry Tales

Search This Blog