Dal Balls
3/4 Cup Toor Dal
Soak the toor dal in water for 3 hours. Drain well after 3 hours.
4 Dry Red Chilies
1 Tsp Fennel Seeds
3/4 Tsp Cumin Seeds
3/4 Tsp Salt
Grind red chilies, fennel seeds, cumin seeds and salt in magic bullet and powder them.
3 Tbsp water
Add little bit of toor dal to magic bullet and 1 Tbsp of water and grind to a coarse paste. Take out and grind the remaining toor dal by adding 2 more tbsp of water.
1/2 Cup Chopped Pearl Onions, Thinly Sliced (About 20 Pearl Onions)
4 Garlic Cloves, Thinly Sliced
1 Sprigs Curry Leaves, Finely Chopped
4 Stalk Coriander Leaves, Finely Chopped
1/4 Tsp Turmeric Powder
3 Tbsp Coconut, Grated
Add onion, garlic, curry leaves, coriander leaves, turmeric powder and coconut to the ground mixture and mix well.
Make evenly sized balls out of this.
Preheat the oven to 350 degrees F. Line a baking pan with parchment paper and apply little bit of oil on top of parchment paper. Arrange the balls on the oil applied parchment paper.
Bake the dal balls for 15 minutes. Take it out, turn the balls, upside down and bake it for another 15 minutes.
Yields: 19 Balls. We made Vadai out of 4 balls and eat them. So you don't see those 4 balls here.
Masala Paste
1 Tsp Fennel Seeds
3/4 Tsp Cumin Seeds
1/4 Tsp Peppercorns
1 Tsp Poppy Seeds
1 Clove
1" Piece Cinnamon
2 Tbsp Pottukadalai (Roasted Dalia)
5 Cashew Nuts
1/4 Cup Coconut
1/2 cup water
Blend everything in magic bullet to make a smooth paste.
Kulambu
1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
1 Sprig Curry Leaves
10 Pearl Onion, Chopped into 2 Pieces
5 Garlic Cloves, Small, Chopped into 2 Pieces
2 Tomatoes, Chopped
1 and 1/2 Tsp Red Chili Powder
1 and 1/2 Tsp Coriander Powder
1 and 1/4 Tsp Salt
3 Cups Water
Heat oil in a pan, add mustard seeds, when it starts to splutter, add fennel seeds, cumin seeds, saute for few seconds.
Add curry leaves and stir.
Add onion, garlic and saute for 3 minutes in medium flame.
Add tomatoes and saute until tomatoes are mushy.
Add red chili powder, coriander powder, salt and mix well.
Add water, bring it to boil and simmer for 3 more minutes.
Add ground masala paste, add 1/4 cup water to wash the magic bullet and add that to the kulambu and simmer for 3 more minutes.
Gently drop the baked balls one by one into the kulambu.
Simmer for about 10 more minutes.
If the gravy is too thick, add some boiling hot water.
Switch off the stove.
Taste Note: Tastes AMAZINGLY AWESOME. SPICY...
Source: chettinadthruminu
3/4 Cup Toor Dal
Soak the toor dal in water for 3 hours. Drain well after 3 hours.
4 Dry Red Chilies
1 Tsp Fennel Seeds
3/4 Tsp Cumin Seeds
3/4 Tsp Salt
Grind red chilies, fennel seeds, cumin seeds and salt in magic bullet and powder them.
3 Tbsp water
Add little bit of toor dal to magic bullet and 1 Tbsp of water and grind to a coarse paste. Take out and grind the remaining toor dal by adding 2 more tbsp of water.
1/2 Cup Chopped Pearl Onions, Thinly Sliced (About 20 Pearl Onions)
4 Garlic Cloves, Thinly Sliced
1 Sprigs Curry Leaves, Finely Chopped
4 Stalk Coriander Leaves, Finely Chopped
1/4 Tsp Turmeric Powder
3 Tbsp Coconut, Grated
Add onion, garlic, curry leaves, coriander leaves, turmeric powder and coconut to the ground mixture and mix well.
Make evenly sized balls out of this.
Preheat the oven to 350 degrees F. Line a baking pan with parchment paper and apply little bit of oil on top of parchment paper. Arrange the balls on the oil applied parchment paper.
Bake the dal balls for 15 minutes. Take it out, turn the balls, upside down and bake it for another 15 minutes.
Yields: 19 Balls. We made Vadai out of 4 balls and eat them. So you don't see those 4 balls here.
Masala Paste
1 Tsp Fennel Seeds
3/4 Tsp Cumin Seeds
1/4 Tsp Peppercorns
1 Tsp Poppy Seeds
1 Clove
1" Piece Cinnamon
2 Tbsp Pottukadalai (Roasted Dalia)
5 Cashew Nuts
1/4 Cup Coconut
1/2 cup water
Blend everything in magic bullet to make a smooth paste.
Kulambu
1 Tbsp Oil
1/4 Tsp Mustard Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Cumin Seeds
1 Sprig Curry Leaves
10 Pearl Onion, Chopped into 2 Pieces
5 Garlic Cloves, Small, Chopped into 2 Pieces
2 Tomatoes, Chopped
1 and 1/2 Tsp Red Chili Powder
1 and 1/2 Tsp Coriander Powder
1 and 1/4 Tsp Salt
3 Cups Water
Heat oil in a pan, add mustard seeds, when it starts to splutter, add fennel seeds, cumin seeds, saute for few seconds.
Add curry leaves and stir.
Add onion, garlic and saute for 3 minutes in medium flame.
Add tomatoes and saute until tomatoes are mushy.
Add red chili powder, coriander powder, salt and mix well.
Add water, bring it to boil and simmer for 3 more minutes.
Add ground masala paste, add 1/4 cup water to wash the magic bullet and add that to the kulambu and simmer for 3 more minutes.
Gently drop the baked balls one by one into the kulambu.
Simmer for about 10 more minutes.
If the gravy is too thick, add some boiling hot water.
Switch off the stove.
Taste Note: Tastes AMAZINGLY AWESOME. SPICY...
Source: chettinadthruminu
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