Keerai vadai

Prep time: 30 min
Cook time: 20 min
Serves: 12

Main Ingredients:

urad dal
spinach

Ingredients

Urad dal - 1 1/2 cups, soak in water for 2 to 3 hours
Onion - 1, medium, finely chopped
Spinach - 1/3 cup, chopped and packed OR amaranth leaves/thotakura
Fresh coriander leaves - 1/3 cup, chopped and packed
Fresh mint leaves - 1/3, cup, chopped and packed
Curry leaves - 1/4, cup, chopped and packed
Green chilies - 4, finely chopped
Ginger - 1" knob, finely minced
Cumin - 1/2 tsp (optional)
Salt to taste
Oil for deep frying

Method

Drain the water from the soaked urad dal and grind to a coarse paste adding very little water, approx 4-5 tbsps only. You should feel small bits of dal in the batter.

Place the ground urad dal in a large bowl. Add the chopped onions, green chilies, ginger, spinach, coriander, mint and curry leaves. Add salt and beat the mixture with you hand for a minute.

Heat oil for deep frying in a heavy bottomed vessel. Wet your hand in water, take a large ball of the urad dal mixture in your hand and place it on a moistened plastic sheet. Shape into a flat vadai and make a hole in the center.

Carefully place the shaped vadai in the hot oil. Reduce flame to medium high and make one or two more vadai in the same manner and place in the hot oil. Cook on medium high heat on both sides.

You can increase flame towards the end of the cooking process and cook the vadai till crisp and golden brown.
Tips

A tip I'd like to share regarding the shaping of the vadai. After making a ball of the batter, place this ball batter on the moistened plastic sheet with a throwing action. This will help thin out the batter evenly on the sheet. Now shape it further and make a hole in the center.

Add salt and onions to the batter just before frying the vadai.

Once you grind the urad dal, use it immediately to make vadai. Otherwise refrigerate it till you use it to make vadai.

To test if the oil is hot or not, drop a small ball of batter in the hot oil. If it sizzles and floats up, it means the oil is ready for deep frying.

The batter should not be runny. It should be thick and aerated.

Only 2 Minutes: Carrot and Grapefruit Smoothie for Weight Loss

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The importance of carrot juice for weight loss is well known. Carrots are extremely low in calories and high in fiber that makes carrot juice a perfect vegetable juice for weight loss. Being rich in fibers, it helps keep the tummy satiated for a longer time and prevents mindless cravings, which is one of the main reasons for weight gain. Studies show that eating grapefruit after consuming a meal high in fats can help in cutting out the calories by a fifth. Therefore, a combination of these two superfoods for weight loss makes the ideal smoothie for burning calories

Only 2 Minutes: 7 Types Of Tea And Why They Are Good For Your Skin...

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7 Types Of Tea And Why They Are Good For Your Skin

Different Types of Teas:

1. Chamomile Tea:

Is a rich source of the phytochemical quercetin, which protects skin from sun damage, promotes solid sleep and helps cope with cramps during a period.

2. Dandelion Tea:

The root of dandelion is a soft diuretic that promotes liver function and digestion. This improves overall detoxification, which is essential for skin health.

3. Ginger Tea:

Very powerful anti-inflammatory agent that prevents acne and rash flare ups. It also boosts digestion and wards off cough and cold.

4. Green Tea:

Contains free radical-fighting catechins that are very powerful antioxidants. It can help skin damage due to UV rays, dying skin cells and wrinkle formation.

5. Red Tea:

Contains the strong antioxidant quercetin, which is anti-cancerous and anti-aging. It also helps mellow down allergic reactions.

6. Tulsi Tea:

Combine this with some jasmine or rose extract and you have the most soothing tea. It reduces stress and balances out acne causing hormonal imbalance.

7. White Tea:

Another great source of anti-inflammatory phytochemicals that reduces collagen breakdown, making it an anti-aging agent.

Only 2 Minutes: Aloo Paratha-Indian recipe

Only 2 Minutes: Aloo Paratha-Indian recipe: Ingredients: for the Dough: 1 cup whole-wheat flour 1/2 cup water (Use more as needed) Pinch of salt for the Potato Filling: ...

Aloo Paratha-Indian recipe

Ingredients:

for the Dough:

• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

for the Potato Filling:

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• 2 tablespoons chopped cilantro (green coriander)
• 1/2 teaspoon garam masala (optional) (available Indian in grocery stores)
• 1/2 teaspoon amchoor powder (optional)

Also needed:

• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, and water together to make a soft dough (add water as needed).
2. Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

Filling

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Mix well.

Making paratha:

1. Divide the dough into six equal parts and form into balls.
2. Then divide the potato filling into six parts and shape into balls. Potato balls should be 1½ times larger than the dough balls.
3. Roll dough ball into a 3” circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling.  Repeat to make all six balls. Let the filled balls settle three to four minutes.
4. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
5. Press the filled ball lightly on dry whole wheat flour from both sides.
6. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to
   the rolling pin or rolling surface, lightly dust the parathas with dry flour.
7. Place the paratha on the skillet. When the paratha start to change color and begins to puff up, flip it over. You will notice some
   golden-brown spots.
8. After After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas
   with a spatula.
9. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
10. Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool
    them on a wire rack to keep them from getting soggy.
11. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

Variations

Substitute chopped cilantro with ¼ cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture.

Serving Suggestions

1. Parathas can be served with Tomato Chutney, Plain Yogurt,  mattar Paneer, or Green Chilli pickle.
2. Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.