Oats Upma:

Ingredients:
1 cup Plain Oats ( Used Quaker whole grain )
1 cup veggies(carrot, onions, capsicum, beans..)
2 cups water
3 green chilies
1 tbs oil
1 tsp chana dal
4-5 curry leaves
1/2 tsp mustard seeds
1 tsp ginger( finely chopped)
1 tbs cashews (optional)
1 tbs cilantro(optional)
Salt
Directions:
1. Heat oil in a pan and add mustard seeds. Once it splatter, add chana, cashews. Fry for a
minute and add onions, green chilies, curry leaves. 
2. Once onions start getting soft, add veggies(carrots, capsicum, beans...).
3. Fry veggies till they get soft. Then add water and salt. Close the lid and bring it to boil.
4. Now add cilantro and oats, mix well and close the lid. 
5. Within 2 minutes oats upma should be ready.

Oats Dosa:

Oats is discovered as the only cereal with numerous health benefits for our lifestyle. But its boring to eat oats with milk which again has fat. I prefer a bit spicy breakfast. So thought of making healthy Indian tiffins. This is one of the creation from that thought. We usually have to plan the previous night to prepare dosas, but here its instant. Sounds good, right!;)

Ingredients:
1 cup plain oats (Used Quaker whole grain)
3/4 cup rice flour
1/4 cup sooji
2 green chilies
1/4 tsp cumin seeds
1/4 tsp pepper powder
1/2 tsp ginger
1/2 cup cilantro
salt
oil for dosa
onions & ginger (chopped very small)

Directions:

1. Add water to the mixture of oaks, rice flour and sooji, stir well and soak for about 10-15 min.

2. Add green chilies, cumin, pepper, ginger, cilantro, salt to oats mixture and grind all these ingredients into dosa batter consistency. 

3. Heat dosa pan. Take a ladle full of batter and spread to make dosa. Sprinkle some oil on the edges of dosa.

4. Sprinkle chopped onion and ginger on dosa. Once you feel its getting brown at the bottom, you can fold it and serve it. You need not turn it to other side. 

5. You can serve it just as pesarattu with ginger chutney or coconut chutney. 

Chow-Chow

Sounds like Chinese, isn't it! But I got this recipe from my sister-in-law who lives in Delhi. Of course made some changes to make it more healthy. This is the quick snack or sometimes breakfast I prepare very often. Nothing to shop for this recipe. Its all with ingredients from our refrigerator.  

Ingredients:
4 - Bread slices
2 eggs
2 green chilies
1 cup- veggies (carrot, capsicum, onions)
1tsp- oil
salt


Directions:
1. Take off brown edge of the bread slices and cut them into 1/2" cubes.
2. Heat oil in a pan and add veggies one by one- carrots, capsicum and onions. (You can sprinkle little salt on veggies to cook them fast). Then add green chilies. 
3. Once all the veggies are cooked soft, now add salt. 
4. Lower the heat, add egg, mix well with veggies and immediately add bread cubes. 
5. Now increase heat to medium and keep mixing bread cubes with egg. Within 2 minutes you see a dry mixture of bread chunks with egg coating. 
6. If you like, you can garnish with cilantro. 
7. For an extra richness, you can add cashews too. 

Black Forest Cake

Black forest cake is my favorite and its a perfect combination of flavors that melts in your mouth. I've made this cake for my husband's birthday and it was perfect, rich and super simple. 

Ingredients:
Cake:
Chocolate cake mix - 450 gm ( I've used Betty Crocker )
3 eggs
1 1/4 cup water
1/2 cup vegetable oil (I've replaced with 1/4 cup melted butter and 1/4 cup vegetable oil)
1 tsp butter
1 tsp flour
Filling:
1 pint Heavy Whipping cream - 470 ml
1 can pitted sour cherries - 420 gm (drain and reserve the syrup)
1/4 cup granulated sugar
1 dark chocolate bar
10-12 strawberries/cherries for decoration

Directions:

For Cake Preparation:

1. Preheat oven to 350 degrees. Grease the cake pans well with butter and dust it thoroughly with flour (To dust with flour, I dropped a good amount of flour in each pan and shook the flour around until everything was well coated and then shook the excess off).

2. Bake the chocolate cake as directed on the pack by mixing eggs, oil and water together and gently add to the cake mix. (You can prepare chocolate cake from scratch if you have time and patience)

3. Bake it until the cake is done or until a toothpick comes out clean when dipped in middle of the cake. 

4. Take out from oven and let it cool for 10-15 min. Then remove the cake from the pan and cool it completely on cooling rack. 

For Syrup and filling:

5. Refrigerate the bowl and whisk blades, which you'll be using to whip the cream. 

6. Meanwhile take the drained cherry syrup, add 2 tsp of sugar and mix it to dissolve.  

7. Chop the cherries into very small chunks.

8. Take out the chocolate bar from fridge (if kept inside) and keep out for 3 min. Then try to shave it with knife or peeler without touching with hands. 

9. Now take out the bowl and whisk blades from refrigerator. Add whip cream and 1/4 cup sugar in it. Whip the cream on medium speed for 10 min and gradually increase the speed until you see peaks forming. 

For Layering the cake:

10. Take the cake and slice off the uneven top to make a flat surface. 

11. Then slice it horizontally into 1/2 inch thick layers working from out to inside by rotating the cake. 

12. Place a slice on the base and brush it with the cherry-sugar syrup until moist. 

13. Then spread a layer of whip cream, leaving 1/2 inch to the edge and spread the chopped cherries over the cream. 

14. Now moist the second layer with the syrup, place it over and press very gently. 

15. Over the second layer, spread the whip cream and chopped cherries. You can repeat this until how many layers you've got. 

16. Once you are done with top layer, spread the whip cream on top and sides of the cake. Need not be a professional. Make sure the cake is not seen out. 

17. Gently press the chocolate shavings into cream on sides of cake. 

18. Take remaining whip cream into a small Ziploc and cut the corner point. Make your own decorations on top and garnish with strawberries/cherries for a perfect color combination. 

BM # 13 Day 3 : Shish Taouk ( Lebanese Chicken Kebabs) with Creamy Garlic Dip

Shish Tawook (taouk) is a traditional Turkish shish kebab which can also be found in Syrian and Lebanese cuisine. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish taouk is typically eaten with garlic paste toum. Hardly any of us know what the word tawook means. Well, let me tell you. Tawook is a variant on the Turkish word tavuk, meaning chicken. So shish tawook means chicken skewers.

I made a tomato puree based kebab with a creamy garlic dip.

 

Ingredients :
4 Skinless,boneless chicken breast, cut into medium cubes
3-4 Garlic cloves, crushed or grated
1 1/2 tbsp lemon juice
2 tbsp tomato paste
1 1/2 tsp Italian herbs/dried thyme
1 1/2 tsp pepper powder
1/4 tsp all spice powder
salt to taste
2 tbsp extra virgin olive oil
1 medium onion, cubed


Direction:
1. Combine crushed garlic cloves, lemon juice, tomato paste, Italian herbs/Dried thyme, pepper powder, all spice powder, salt and little oil and prepare a marinade.
2. Keep a little marinade aside and add rest of the marinade to the chicken and coat the chicken pieces well. In a separate bowl, add onions and coat the onions well with the little marinade.
3. Let the chicken and onions marinate in refrigerator overnight or for at least 5 hrs.
4. Preheat oven to 210 degrees C.  Arrange chicken and onion pieces alternatively on the skewers and place them on a baking tray. Slightly oil the skewered chicken.

5. Bake for 7 mins on each side.
6. Switch the oven to grill/broil mode and grill for 3-4 mins on each side.
7. Serve hot with creamy garlic dip.


Note: If using bamboo skewers, soak them in water atleast for 2 hours before use.
You can also use mushrooms and capsicum. Marinate diced mushroom and capsicum along with the onion.
Avoid over baking, else chicken may go dry.


Creamy Garlic Dip:
1 cup thick yogurt/hung curd
4 garlic cloves grated
1 tbsp milk
1/4 tsp pepper powder
1/4 tsp oregano
Chopped coriander 
1/2 tsp sugar
salt to taste
Mix all ingredients till smooth and creamy.
If it becomes very thick, add some more milk and serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13 

BM # 13 Day 2 : Quick and Easy Chicken Kabab

Today's recipe is very quick and easy to make. All ingredients used in this recipe are readily available in the kitchen.

Ingredients:
2 skinless and boneless chicken breast
1 capsicum cut into big cubes
1 medium onion cut into big cubes
2 tbsp oil (you can use olive oil)
2 tbsp lemon juice
2 tsp chilli powder or to taste
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1 tbsp cumin powder
1 small onion grated
4 garlic cloves grated
salt to taste
chopped coriander 


Directions:
1. Cut chicken into small cubes or bite size pieces, wash and pat dry.
2. Prepare marinade by mixing all the ingredients.
3. Marinate the chicken for atleast one hour in refrigerator.
4. Thread 4 pieces of chicken cubes with 2 pieces of capsicum and onion on to a metal skewer or a bamboo skewer. Repeat this procedure till you finish all the marinated chicken.
5. Meanwhile preheat the oven to 200 degrees C. 
6. Place the skewers on a baking tray and slightly brush them with oil. Bake for 6mins on each side or till the chicken is cooked.

7. After the chicken is cooked, switch the oven to grill/broil mode and grill the chicken for 3-4 mins.
8. Remove on to a serving tray and serve hot.

Note: If using Bamboo skewers, then soak them in water for atleast 2 hrs before use.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

BM # 13 Day 1 : Paneer Tikka

It been so long i have been a part of Blogging Marathon.I was a part of BM # 4 and BM # 5.  It feels so good to be a part of this again. Looking forward for amazing and yummy recipes. 
Todays post is Paneer Tikka, here goes the recipe ......

Ingredients: 
200 gms Paneer
2 medium onion
2 capsicum
2 tomatoes
2 tsp ginger garlic paste
1 cup hung curd
2 tbsp kasuri methi
1 tsp chilli powder
1 tsp coriander powder 
1 tsp chat masala 
1/2 tsp garam masala
salt to taste


Directions:
1. Cut paneer, onion, tomato & capsicum into dices.
2. Prepare marinade of hung curd, ginger garlic paste, chat masala, garam masala, kasuri methi, chilli powder & salt.
3. Keep a little marinade aside and add rest of the marinade to the paneer cubes & coat them well.
4. Marinate the vegetables separately with the remaining marinade.
5. Keep the marinated paneer and vegetables in the refrigerator for 30mins - 1hr.
6. On stove top: Shallow fry the paneer cubes in a non-stick pan. 
    Stir fry the vegetables. Mix together the paneer cubes & vegetables and serve hot.
7. In Oven: Preheat the oven to 200 degrees C. Then keep it in grill mode.
    Arrange the paneer cubes & vegetables alternatively on wooden/metal skewers.
    Place the skewers on a baking tray and lightly brush the paneer with oil.
    Grill the paneer for 5-7 mins on each side.

8. Serve hot with green chutney.

Note: If using wooden skewers, soak them in water for atleast 2 hours before use. 
For best results, use homemade paneer.
For hung curd, i put store bought yogurt or home made curd in a strainer, place the strainer in a bowl and leave it in refrigerator overnight. 

Recipe source, http://www.deepalisawant.com/aboutus.html

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Mexican wedding cakes

Lets start off with a history on wedding cookies. A wedding cake is an essential element to celebrate and share your joy with others. If the couple has a connection in Mexico or loves Mexican cakes then they can serve them during weddings. Mexican wedding cakes have a very old tradition. They are traditionally prepared with help of butter, vanilla and nuts. These cakes are baked in the form of cookies. The finest quality of butter, vanilla and nuts will give the best quality Mexican cake. These cookies are white in color and served in a multi tier tray after the dinner. This cake has various names and versions. Some people add chocolate to this cake to give flavor.
These cakes became popular in 1950's and 1960's. They are part of all the celebrations like wedding, Christmas, etc. These cakes have roots in the Ancient Arab culture. They traveled to Europe and found variations in Spanish, Russian and Mexican civilization. These cookies are usually round or oval in shape. The variations are mixing fruits, chocolate, food color to the original six ingredients of the cake. The ingredients of this cookies are fine quality butter, vanilla, nuts, salt, powdered sugar and flour. The recipe of this type of cake is simple and easy to make.
Pastelitos de boda (literally,"wedding cookies") are a traditional dessert at Mexican weddings, made with walnuts, pecans, or almonds, they're a sweet way to thank guests for sharing the day.
Mexican Wedding Cakes are a melt-in-your mouth shortbread-like cookie that are also known as Russian Tea Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only at weddings but also during the Christmas season, and other festive occasions. Looking at these cookies you could mistake them for Melting Moments, as the only difference between the two is that Mexican Wedding Cakes contain ground nuts (either ground pecans, hazelnuts, almonds, or walnuts).
The secret to great tasting Mexican Wedding Cakes is to use a high quality butter and pure vanilla extract.

Ingredients : 
2/3 cup nuts (pecans, walnuts, hazelnuts)
1 cup unsalted butter, room temperature
1/4 cup confectioners' (powdered or icing) sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Topping:
1 cup powdered (icing or confectioners) sugar, sifted
Directions : 
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
3. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, or a spice grinder and process until they are finely ground (but not a paste). 

4. In a mixing bowl, with a electric mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.  

5. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. 
6. Form the chilled dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. 

7. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

8. Meanwhile, place the 1/2 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. 

9. Let cookies cool 15 minutes, and roll again in remaining sifted confectioners sugar.Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies.
10. Let cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.
11. Store cookies, putting waxed paper between layers, in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.

Note : I used pecans, walnuts, hazelnuts but you can use any nuts of your choice.

Vamu Anam / Ajwain Rice

Ajwain, also known as carom seeds contains thymol as the main essential oil which gives the seed a strong, dominant flavor and bitter taste which numbs the tongue when bitten. Ajwain is also used in vegetable dishes (for its distinctive taste) and pickles (for its preservative qualities). It also aids in digestion.
Ajwain rice is very simple and easy to make dish. This can be made with left over rice also. This is a very comforting food in case of cold, cough or acidity.
My Mom used to make this at home for breakfast usually with leftover rice. My sister likes this a lot that she cannot stop at one serving. I dont eat this rice much because of its strong pungent flavour.
Ajwain also has many medicinal properties. Below are a few home remedies using ajwain :
•As a digestive. Chew by itself or with a little sugar/salt to make it more palatable in its raw form.
•As a cure for diarrhoea, dysentry and indigestion. Boil a cup of water with 1 tbsp of Ajwain till the water is reduced to half its original volume. Drink this water.
•To relieve symptoms (like blocked nose, etc) of a cold. Add 1 tbsp of Ajwain to a bowl of boiling water and inhale the steam.

Ingredients : 
2 cups cooked rice
6 garlic cloves peeled and roughly chopped
1/4 teaspoon cumin seeds
4-5 dry red chilli
1 teaspoon urad dal
1 teaspoon chana dal
Few curry leaves
2 tablespoon carrom seeds (ajwain or vaamu)
Few fried cashews (optional)
1 tablespoon oil
1/4 teaspoon oil
salt to taste


Directions :
1. Add 1/4 teaspoon oil and little salt to cooked rice amd mix well with a fork. This prevents rice from sticking to each other.
2. Heat 1 tablespoon oil in a pan on medium heat.
3. Add garlic cloves and let them fry till golden brown.
4. Now, add urad dal and chana dal. Fry till urad gets slight colour. Then add cumin seeds, dry red chillis and curry leaves and fry for a minute.
5. Now add carrom seeds and fry for another minute.
6. Add little salt to oil and then add the rice and mix well. Mix slowly so that the rice does not break.
7. Check for salt and add more of required.
8. Let the rice fry for 2 to 3 minutes.
9. Remove from heat and serve hot.

Moong Dal Murukulu ( Chakli )

Ingredients:
2 cups - Cooked moong dal paste (Add 2 cups of water to moong dal and cook into a paste in a pressure cooker. Let it cook until 2 to 3 whistles) 
2 1/2 cups - Rice flour
1 ts - ajwain/carom seeds ( Vaamu )
1 tbs- sesame seeds ( Roasted for 2 min )
2 ts- salt 
1 tbs- red chilli powder
1/2 tbs - oil
Oil for deep frying


Directions :
1. Mix all the dry ingredients in a bowl.
2. Now add the moong dal paste and 1/2 tbs oil and mix thoroughly into a muruku dough.
You can adjust the quantity of rice flour to get a muruku dough consistency. 
3. Using a muruku maker, put muruku into the oil and deep fry until golden brown. 

SHRIMP BIRYANI

Ingredients :
15 to 20 medium sized prawns 
2 cups Basmati rice
1 cup onion, chopped
4 to 5 green chillies, slit lengthwise
2 to 3 cloves of garlic
1, 1" cinnamon stick
1 Bay leaf
1 tsp poppy seeds 
1 tsp coriander seeds
1/2 tsp Black Cumin seeds (Shahi Jeera)
1 tsp turmeric powder
1 tsp of red chilli powder
1/2 cup of grated coconut
1 tsp Ginger-garlic paste
1/2 cup Cilantro, chopped
1/2 cup mint, chopped
Salt to taste
2 tbsp Oil/Butter

Directions:
1. Cut and devein the shrimp. Marinate them with 1 tsp red chilli powder, 1/2 tsp turmeric powder and salt for about 20 minutes.
2. In the meantime ,soak the basmati rice in water for about 10 minutes. 
3. Dry roast the poppy seeds and coriander seeds for couple of minutes or until you get a nice aroma. 
4. In a blender , add the grated coconut, green chillies, garlic cloves , chopped  cilantro, chopped mint, poppy seeds and coriander seeds with 2 tbsp of water and blend into a fine paste.
5. Heat Oil/Butter in a non stick skillet, add black cumin seeds, once it starts to sputter, add the cinnamon stick, bay leaf with chopped onions.
6. Once the onions are fried, add ginger-garlic paste and fry for 2 to 3 minutes.
7. Next add the shrimp and fry for another 2 to 3 minutes.
8. Then add the green paste , mix well and let cook covered on medium low heat for another 3 to 4 minutes or until the raw smell of coconut goes away. 
9. Next add the basmati rice and fry for a minute or so (Do not mix the rice too much, as the rice grains may break) , add 3 cups of water ( add 1 and 1/2 cups water for every cup of basmati rice used ), add salt ( add 1/2 tsp more salt than what is sufficient) and let cook covered on low flame for 12 to 14 minutes. 
7. Remove the skillet from the heat and add a tsp butter on top.
8. Let it sit undisturbed with the lid on for at least 5 minutes . Remove the lid and fluff the rice gently with a spatula.  

Note :  You can variate this recipe with vegetables( potatoes, carrots, peas etc..) instead of shrimp. I have used both vegetables and shrimp. 

Palli Patti ( Chikki )

Ingredients:

1 cups peanuts

1 cups jaggery

2 tbs sesame seeds

1/2 cup water

1 tbs ghee

a pinch cardamom powder

Directions:

1. Dry roast the peanuts, deskin and keep a side(Slighty crush them in a mortor).

2. Dry roast the sesame seeds and keep a side.

3. In a pan, mix the jaggery and water ( Water should be half the quantity of jaggery ).

4. Boil the syrup to thicken. ( Take a bowl with water and put a drop of syrup. It should solidify immediately) 

5. Remove from the heat and add cardamom powder, peanuts and sesame to the syrup.

6. Mix well and spread it on a flat plate which is greased with the ghee.

7. Cut into squares and let it cool. ( Or you can make round balls )

BADUSHA( Balushahi )

Ingredients :
1 cup maida ( 250 gm)
a pinch of baking soda 
1/3 teaspoon  baking powder
1/3 cup fresh curd (100 gm)
2 table spoons ghee ( 50 gm )
Oil for frying badushas


Sugar syrup :
1  cup sugar
1  water


Directions :
1. In a mixing bowl , add maida, baking soda,baking powder and add ghee. Mix well so that the ghee is incorporated nicely. Add curd and mix . The dough should be flaky and not soft.

( Need not add all the curd at once. Add until u get a flaky texture of the dough) 


2. Cover and let it rest for 20mins.
3. Make small balls and slightly press in the center with thumb finger.

4. Fry them on medium to medium high heat till golden brown.

5. Fry all the balls. Meanwhile make sugar syrup.
6. In a sauce pan add sugar and water and bring to boil. Boil till one string consistency. Then add 2 drops of lemon juice to prevent from crystallizing. 

7. Add the badushas to the syrup while the syrup is hot. Let them soak for 5mins.

8. Remove them from the syrup and store. Do not refrigerate. 

Caramel Filled Apple Pie

Ingredients :

1 Green Apple

2 table spoons 

caramel

1 table spoon crushed nuts ( walnuts, peacons, almonds)

1 puff pastry sheet.( Remove from the freezer 45 min prior to use)

Directions :

1.  Take a Medium size green Apple.

2.  Make a hollow hole from the top of the apple with the help of a scoop or a spoon. Should look like a bowl. ( Do not make too wide opening. Can be of 1 inch wide).

3.  Mix the caramel and nuts.

4.  Fill the apple with the caremel.( Do not let it overflow).

5.  Take the puff-pastry sheets and cut it to 1 inch wide strips. You can roll them with chapati roller to make it long. 

6.  Wrap the apple with the pastry strips. You can stick two strips by touching some water at the ends. 

7.  Once you cover the whole apple, take a small square piece of pastry sheet and stick it on the top the apple( where you have the caramel).

8.  Then you can cut a small piece of pastry sheet to make a leaf shape and then stick it on the top. 

9.  Now Preheat oven to 350 degrees and bake it for 15 - 20 min. ( Until it gets lite brown)

10. After baking, take it out from the oven and cool it for 5 mins. 

11. Then cut from the top and enjoy the essence of the taste. 

Note : You can replace anything in place of nuts. ( Like brown sugar, corn flakes...) 

BM # 4 DAY 4 : Moong Dal Vada

The ingredients and procedure of this recipe sound like a regular moong dal pakoda, but is so delicious that no one can eat just one :) The way this vada is made makes the difference, its very crunchy and crispy, makes a very good company with evening tea. Kids will love eating this snack. Also, it absorbs very less oil ...

Ingredients :

1 cup moong dal
5 green chillis or to taste
salt to taste
1 teaspoon cumin seeds 
1" piece ginger
1/2 cup finely chopped cilantro
Few curry leaves
oil for deep frying

Directions :

1. Soak moong dal for atleast 4 hrs.
2. In a blender add green chillis, cumin seeds,ginger,cilantro,curry leaves and blend into a coarse paste.
3. After the moong dal is soaked, spread the dal on a paper towel and let it dry for sometime(about 15-20mins).
4. Add the dried moong dal to a blender and blend into a coarse paste without adding water.
5. In a mixing bowl add the moong dal paste and the green chilli paste and mix well. Adjust salt to your taste.
6. Heat oil in a pan on medium high to high.
7. Wet your fingers and take a small portion of the batter and shape into a round ball. Place it on a dry cotton cloth and flatten the batter ball. Make a hole in the flattened batter with the thumb. Making hole in the flattened batter and frying gives evenly fried vada.

8. Drop the prepared vada carefully in the hot oil. Fry on medium heat. After few seconds the vada floats on oil carefully turn them and fry. Drop few more vada's sufficient for the oil taken. Do not over crowd the oil.

9. Fry vada on medium high to high till they are golden brown and crispy.
10. Repeat the procedure for rest of the batter.
11. Serve the vada's hot with ketch up or you can eat them just like that.

Note : 

The cloth you use to make the vada's should be a cotton cloth and should be dry for every vada .

Do not forget to dry the soaked moong dal, otherwise the vada's will not be crispy.