Tamarind Chutney

boil in pressure cooker dates larger qty compared to tamarind 250 gram dates than 50 gram tamarind. Once done, remove all seeds then grind in grinder, then add salt to taste, kasmiri red chilli powder one or two teaspoon as per taste of home members and similar qty of hing! Mix it well.  its ready.. you can dilute with water, use for Bhel, Dahi puri, dahi sev bateta puri etc chat also..

Chaana Daal Wada 5 stars

Ingredients :-

- 1 cup Channa daal

- 1 tbsp Rice flour/Raw rice optional

- 1 Onion 

- 5 green chillies finely chopped 

- 1 tsp Fennel seeds

- 2 tbsp Coriander and mint leaves,chopped

- Salt as needed

- 1 spring onions finely chopped with hand

- 1 inch piece Ginger finely chopped 

- 5-6 cloves Garlic 

Method :-

1.  Soak channa dal for 3-4 hours. First grind ginger, garlic, chillies and fennel coarsely.

2. Then drain channa dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. One or two channa dal can be whole.

3. Mix finely chopped onion, coriander and mint, salt, rice flour and spring onion.

4. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Heat oil in kadai meanwhile. Shape each ball to flat patties of medium thickness.

5. Deep fry in hot oil until golden in colour,flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.

Copyright by :- RAK'S KITCHEN

Chana Daal Vada - 

Some people fry these vada twice also but we do once! It’s matter of how are vada fried to make crispy..

Sharing herewith our home Recipe of this Daal Vada :

* soak one bowl chana daal into water for 4-5 hours

* wash properly and grind in mixer-grinder without adding water!  Do not make fine paste but half crushed 

* add green chillies, ginger, one or two red onion and one bunch of spring onion finely chopped with hand

* add good amount of coriander leaves finely chopped 

* 1 tsp whole coriander seeds crushed

1 tsp  saunf - fennel seeds and crush into mortar - Not to grind! 

* Hing - asafoetida and salt add to taste 

mix all above ingredients nicely and rest for 15 minutes

Heat coocking oil on high flame , once heated reduce flame to medium level

Make your both palms wet with little water & take that chana batter portion in palm, make round shape in ‘Penda’ style with borders sharpened and fry..

According to size of your frying pan pls add oil and fry number of chanadal vada in pan..

The moment vada coming up in frying pan, increase flame from  medium to high and keep frying until it becomes crispy. Drain in paper towel. 

 serve with date tamarind chutney & green chili coriander chutney and Enjoy all. 🏠🙏🏻