Around the world in a week with my daughter - Culinary Adventure Staycation (Day 5 - Dinner: Indian)

Day 5: Dinner - Indian (south coastal cuisine)
Restaurant : Home

After 5 days of eating out in different restaurants and different cuisines, my daughter and myself were craving home comfort food. So, we decided to eat at home tonight. What better way to end the journey than going back to your roots :)

Food:
Like most other countries, Indian food also varies vastly over different regions. I hail from south central part of India from a state called Karnataka (most of you will know the capital city Bangalore which is the silicon valley of India). The food I made today is from coastal region of Karnataka that also borders with another state Maharashtra.
I made a simple dal (lentil curry) seasoned with ginger, turmeric, asafoetida, mustard and curry leaves. Today I served it with steamed white rice.
I also made shallow fried spiced potatoes and shallow fried sardines marinated with Indian spices.
Served all of this with some Indian Mango Pickle.

Taste:
My daughter said it was her favorite meal in 5 days. I will take that as a compliment ❤️

Ambiance:
What better than sitting together with family and sharing comfort food :)

I had taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I had the best time with my daughter this week. We learnt about different countries and their culture. Thank you for taking this journey with us and hope you enjoyed 

 — at Del Sur, San Diego, CA.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 5 - Lunch: Italian)

Day 5: Lunch - Italian
Restaurant : Capri Blu

Food:
Started with fried Calamari.
Entree: Penne pasta with chicken and vegetables in a light wine sauce.
Sword wish in a green sauce which was their special today and it came with roasted potatoes and zucchini. They were out of Sangria so could not try it.
The Dessert menu looked good but, we were full. Also my daughter wanted Macaroons which was not on their menu.

Taste:
Service and taste were good. The server was very friendly. They served warm bread and marinara sauce which was on the house and very tasty.

Ambiance:
Great ambiance for a date night or girls night out.

It cost us around $55 including tax and tips.

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food.

 — at Capri Blu Italian Bistro & Wine Bar.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 4 -Dinner: Mongolian)

Day 4: Dinner - Mongolian
Restaurant : Little Sheep Mongolian Hot Pot

Food:
To begin with we had a Grilled Chicken Wing Skewer
We got a half and half broth (spicy and house special). We got 2 meats (Chicken and Beef), 2 veggies (Baby Bak-Choy and knotted Sea weed), Head on Shrimp and House special noodles.
Sour plum juice.
They gave 6 pieces of sliced oranges along with the cheque.

Taste:
It was good. It is not the best hot pot I have had. But, the ones I have had before are not Mongolian but Schezwan. Maybe my expectations were different. Vegetables and Meats were fresh. Sour Plum Juice was our first and tasted like BBQ sauce.

Ambiance:
Good service. Clean and nice place. The servers were friendly and helpful in explaining the choices. My daughter had fun cooking and eating.

It cost us around $45 including tax and tips.

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food.

 — at Little Sheep Mongolian Hot Pot, San Diego 小肥羊.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 4 - Lunch: Thai)

Day 4: Lunch - Thai
Restaurant : Pattaya Thai

Food:
Disclaimer-We ordered from dinner menu so we could try different dishes. Portion sizes are huge and what we ordered would be easily served for 4-6 people. We have leftovers for weekend :)

To begin:
Tom Yum Soup
Drunken chicken wings

For Entree:
Raad Nah- Flat rice noodles with brown sauce
Golden Pampano fish-whole fried fish with garlic sauce (they have a choice of sauces)
Spicy Chicken fried rice

For Dessert: Fried Banana wonton with coconut ice cream

Taste:
I was in seventh heaven after eating this food. Loved every dish thoroughly. Be ware of the spice levels. I can eat very spicy and 6 (out of 10) was spicy for me.

Ambiance:
Good service and clean and nice place.

It cost us around $80 including tax and tips. Again we ordered from dinner me u and would be enough food for 4-6 people.

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food

 — at Pattaya Thai Restaurant

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 3 - Dinner: Moroccan)

Day 3: Dinner- Moroccan
Restaurant : Kous Kous Moroccan Bistro

Food:
Shak-Shukha: Tomato and Onion based chutney spread on pita. They served a side of Carrots cooked in spices along with this.
For Entree: Chicken Tagine (came with a side of saffron rice and Moroccan bread with aioli.
For Dessert: Custard with orange blossom and toasted nuts.

Taste:
Everything was very tasty and flavorful. Their hot sauce complimented with all the dishes. The Saffron rice was fragrant with butter and saffron which is a delicate balance. The chicken Tagine was a lemony goodness. The bread was warm. Crispy on the outside and soft inside. Aioli was spiced with cumin and garlic which was different from some of the others I have had. Even the carrots were very tasty. The dessert was lightly flavored with orange blossoms and toasted nuts.

Ambiance:
Great for a date night or family get together. Very well decorated and the service was very good. They started by asking if we have been to their restaurant before and if we know about Moroccan food which us a nice thing.
I thought the music was a little too loud. Otherwise everything else was great!

It cost us around $45 including tax and tips.

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food 

 — at Kous Kous Moroccan Bistro

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 3 - Lunch: Argentinian)

Day 3: Lunch- Argentinian
Restaurant : Puerto La Boca (Puerto La Boca)

Food:
Empanada- we had the chicken
Morcilla - Argentinian blood sausage
Mollejas Al Jerezo A La Parilla - Sauteed Sweetbreads
For Entree: Picana- Slices Cullote
For Dessert: Milhojas (layered pastry)

Taste:
Chicken Empanada was excellent.
Blood Sausage was very different than what I expected. Creamy in texture and well spiced.
Sweetbreads was the first for me. My daughter likes the crispiness and taste of it and I just could not go beyond the gaminess of it and not my favorite I realized.
Stake was cooked just right with slight crispy bits of fat at the ends. Went very well with their home made Chimmichuri sauce. Garlic fries it came with were great. Crispy and garlicky.
The dessert was carameley goodness.

Good price I thought. Was around $45 including tax and tip.

Ambiance: Very nice. Good service. Quiet well set tables inside. We sat street side and it is nice place for eating while people watching and watching those planes fly by to land at the airport.

I have taken a week off from work to do a culinary stacation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 2 - Dinner: Japanese-Yakitori)

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food 😊
Sorry there were too many pictures and hence had to make the video.
Day 2: Dinner- Japanese 'Yakitori'
Restaurant : Yakyudoori
Food: Love love loved it!!!
We kept on ordering the never ending yumminess.
For the Yakitori- we had Spicy Jelly fish, Chicken gizzard, Chicken heart, Chicken liver, Squid legs, Smelt fish, Beef tongue, Tsukune meatballs.
Fried items- Soft shell crab and Oysters
Taste: loved everything! This would be my recommendation for anyone trying any of the innerds for the first time. They were cooked just perfectly and tasted amazing!
Ambiance: We got seated at the prime spot right in front of the smily faces chef who served us himself right off the coal grill while we sat looking at the sizzling and mouthwatering smoky goodness.
Go early to secure this spot.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 2 - Lunch: Persian)

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food.

Day 2: Lunch - Persian
Restaurant : Grill House Cafe
Food: One of the best Persian I have eaten.
We started with 'Doogh' their yogurt drink flavored with mint.
Ash Reshteh- very flavorful soup with beans and green leafy vegetables.
Beef and chicken combo plate- I asked to substitute rice for Tahdig (crispy rice). Came with a huge salad.
Dizi: a Lamb shank stew mixed and served table side. Served with mint, onions and bread.
Persian icecream for dessert: yummy!!!
Taste: loved everything!
Ambiance: clean and neat and smiling staff. Very friendly. See More

 — at Grill House Cafe.

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 1 - Dinner: Peruvian)

I have taken a week off from work to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food :)
Had an amazing day today. It is very different hanging out with a 10 year old. She had opinions and thoughts which surprised me at times. Laughed and giggled like I have not for a very long time. Looking forward to the week :)

Day 1: Dinner - Peruvian

Restaurant : Cafe Secret

Food: They give a small bowl of Cancha (kind of like unpopped Corn nuts) to begin with which is complimentary.
We had Shrimp Causa from their starters which is a layered stack of spiced and mashed potatoes with spiced shrimp and Avocado. It is a very well balanced summery plate with An yellow peppery sauce.
We had Macho from their Entree section which is a seafood medley with slightly spiced creamy sauce served with rice.
Portions were pretty good size and we did not have place for desserts.
I wish they had Cusco Sour. Apparently they have only a partial liquor license :(

Taste: It was a good meal. Very rich and modified for American Pallet. Not one of the best Peruvian I have had (the best I have had is in Florida. I will post a review on my page next week).

Ambiance: Very pretty and cute but I felt it was on the pricier side. We paid $50 for just two dishes

Have a great night all and we will continue the journey tomorrow 🙏🏽

Around the world in a week with my daughter - Culinary Adventure Staycation (Day 1 - Lunch: Ethiopian)

I have taken a week off to do a culinary staycation with my 10 year old daughter who is a bigger foodie than myself and an adventurous foodie too.
I wanted to make this experience a memorable one and squeeze in a little bit of learning too.
We will be exploring different cuisines from around the world and learning about their culture and traditions around food 😊

Day 1: Lunch - Ethiopian

Restaurant : Awash Ethiopian (stopped by Hamara first but was closed)

Food: we got a veg combo and meat combo in single plate. Came with 5 meat Wats and 5 veg Wats (wat-stew). Soft and tangy Injira (kind of a pancake).

Taste: Well balanced Spices. But, not one of the best Ethiopian I've had.

Ambiance: Hole in a wall (literally). Back of the grocery store. Friendly staff. 

 — Awash ethiopian restaurant & market.

Slow Cooker: Kale-Spinach Cannellini Beans Side Dish

Yet another simple, tasty and healthy dish for those long days. I love it when you get home from work and not have to think about what to make for dinner.

I used a combination of Spinach and Kale. You can use just Spinach or Kale if you prefer.

Ingredients:

• Spinach - Washed and chopped - 2 cups
• Kale - Washed and chopped  - 4 cups
• Dried Cannellini beans - 2 cups (you can use any other dried beans)
• Onion - Chopped - 1 medium (I used Red Onion)
• Salt - 1 table spoon (add per taste)
• Turmeric - 1 tea spoon
• Coriander powder - 2 tea spoons
• Cumin powder - 1 tea spoon
• Red Chilly powder - 2 tea spoons (add per taste)
• Water - 6 cups

Method:

Add all the above ingredients to the slow cooker and cook it at high for 6-8 hours.  Add more water if you like a little diluted consistency.  Mix well, drizzle some Olive oil and serve with Bread, Chapati, Naan, Roti, Rice or you can eat by itself.

Pearl Couscous Khichidi (Indian Spiced Couscous) - Sabudana Khichidi with a twist

Recently I read a post from one of my friends.  She used Pearl Couscous instead of Sabudana (pearled Tapioca) to make khichdi.  I thought it was a great idea.  No soaking Sabudana overnight or dealing with how much water to add while soaking it (different batches soak differently).  Gave it a try and loved it!!

Ingredients:

• Pearl couscous - 1/2 pound - Cook following the directions on the package
• Peanuts - Roasted and coarsely crushed - 2 table spoons
• Potatoes - 1/2 cup - Peeled and cut into small bite size pieces
• Green Chilies - 2 finely chopped (add per taste)
• Cilantro - 1 table spoon - chopped finely
• Curry leaves - 3-4 leaves
• Mustard seeds - 1 tea spoon
• Cumin seeds - 1 tea spoon
• Turmeric - 1/4 tea spoon
• Salt - 1 tea spoon (add per taste)
• Olive oil - 1 table spoon
• Lemon juice - 1 table spoon

Method.

To a pan on medium heat, add Olive oil.  Let it heat up.  Then add mustard seeds and cumin.  Wait for them to splutter.  Add curry leaves, Green chilies, potatoes.  Saute for a few minutes.  Add Salt and Turmeric.  Saute and close the pan for 4-5 minutes until potato is cooked.  Add all the remaining ingredients except lemon juice and cilantro and mix well.  Close the lid of the pan for 2-3 minutes more till all the ingredients have heated well.

Squeeze the lemon, sprinkle the cilantro and serve hot.  I love to have it with Tea or coffee.

Simple Cucumber-Hummus Salad with Sumac

Summer is fast approaching and it is time to switch from warm soups to crispy crunchy salads.  This salad can be served as a starter or you can make it a meal by adding some grilled chicken or thinly sliced lunch meat.

Ingredients:

• Cucumber - 3 cups - peeled and sliced thin
• Radish - 1 cup - sliced thin
• Onion - 1 to 2 table spoons thinly sliced
• Hummus - 2 table spoons (I used store bought Garlic hummus)
• Sumac - 1 tea spoon
• Crushed pepper powder - 1 tea spoon
• Salt - add per taste
• Lemon - 1 table spoon
• Grilled Chicken/lunch meat (Optional) - 1/2 cub sliced

Method:

Mix all the ingredients well in a glass bowl.  Tasty cucumber hummus salad is ready to be served.

Note:  I learnt this tip from a good friend.  Washing the Onions few times in ice water makes it crunchier and removes the spicyness from it (I get heart burn if I eat raw Onions and this helped).

Tomato-Fenugreek Mutton/Lamb (Tamatar-Methi Gosht) Curry

Just the thought of warm, tangy, spicy, fatty goodness of this dish makes my mouth water.  I love tangy dishes and growing up used to add lemon to most of the dishes I ate.  Once I started cooking, I realised that there were various forms of tangy.  It was not only lemon, but tamarind, tomatoes, etc.
My love for tangy and the flavorful fragrance of slightly bitter methi is what inspired me to make this dish.

Ingredients:

• Lamb/Mutton/Beef - 2 pounds - Cut into 1-2 inches pieces
• Onion : 1 medium - Chopped fine
• Tomatoes: 4 medium - Chopped fine
• Methi leaves -  2 cups chopped
• Kasoori methi (use instead of fresh methi leaves) - 2 table spoons
• Cumin powder - 1 tea spoon
• Coriandar powder - 1 table spoon
• Cinnamon powder - 1/2 tea spoon
• Clove powder - 1/2 tea spoon
• Ginger paste - 1 tea spoon
• Garlic paste - 1 tea spoon
• Red chili powder - 1 table spoon (add per taste)
• Salt - 1 table spoon (add per taste)
• Olive oil - 2 table spoons
• Bay leaf (optional) - 2 to 4
• Cilantro (optional) - 1 tea spoon- chopped
• Water - 2 to 3 cups (add per required thickness)

Method:

To a pan on medium heat, add the oil.  Once the oil is heated, add the onions.  Saute till translucent.  Add Tomatoes and saute till soft.  Add Ginger paste, Garlic paste, Bay leaf and Methi leaves.  Saute it for 5 minutes.  Add all other ingredients and saute till they are mixed together.  Add 3 cups of water and cook until the mutton is fully cooked.  This will take about 30-35 minutes in a pan.  If you use a pressure cooker, it will take about 15-20 minutes.
Sprinkle cilantro before serving.  Serve it hot with Roti, Chapati, Poori, Bhatura, White rice or with Fragrant Ghee Rice!!
 

Healthy Salad mix and nuts Chutney / Salad dressing!!

What do you do when you do not have the ingredients you want to make a dish at home?  Improvise and come up with something that you never have made before and make it a household favourite!!

Ingredients:

• Salad mix - I used Kale, Spinach and Chart - 2 cups
• Mixed nuts - I used Almonds, Cashews and Walnuts - 1/2 cup
• Green Chillies - 4 to 8 (add per taste)
• Garlic pods - 2
• Cumin seeds - 1 tea spoon (Optional)
• Tamarind Paste - 1 tea spoon
• Salt -  1 tea spoon (add per taste)
• Desiccated Coconut - 2 table spoon (Optional)

Method:

Blend all the Ingredients fine and you have a spicy and healthy chutney ready to serve!! You can serve this as a salad dressing, with roti, dosa or with plain white rice!!

Healthy Slow Cooker Brown Lentil Side Dish / Misal Pav ( Matki Usal)

This is one of those healthy yummy simple dishes which you can make for a party ahead of time...will be loved and talked about by everyone for a long time :)

Ingredients: For 8-10 large servings

• Dried Moth bean - 3 cups
• Onion - 1 chopped
• Tomato - 1 chopped
• Red Chili Powder - 1 table spoon (adjust per taste)
• Coriander Powder - 1 table spoon
• Cumin Powder - 1 table spoon
• Ginger Paste - 1 table spoon
• Garlic Paste - 1 table spoon (optional)
• Garam Masala Powder - 1 table spoon
• Salt - 2 table spoons (adjust per taste)
• Coconut oil - 1 tea spoon
• Water - 8-10 cups

For Garnish:

• Onion - 1 finely chopped
• Cilantro - 1 cup finely chopped 
• Lemon - 2 table spoons (optional)

Method:

Add all the ingredients above except for the ones to garnish in a slow cooker/crock pot.  Put it on high for 8-10 hours.  How do you know it is done??  House will smell divine and of course the moth beans will be cooked all the way through :)

Garnish and serve hot with bread, pav, roti or it tastes really good by itself.

Spicy Udon Noodles

My daughter loves any kind of noodles.  I saw some fresh Udon noodles in Asian super market and had to get it home.  This recipe is very quick, easy and tasty!!

Ingredients:

• Udon Noodles - 1 pound cooked (follow the instructions on the packet)
• Mixed Vegetables - 1 cup (I used frozen carrots, peas, corn and beans)
• Basil leaves (optional) - 6-8 leaves crushed roughly
• Salt - 1 tea spoon (adjust per taste)
• Chili Garlic paste - 1 table spoon (you can buy this in any super market)
• Olive oil - 1 table spoon
• Chicken (optional) - 1/2 cup shredded - I did not use it

Method:

To a pan on medium heat, add Olive oil.  Once the oil is heated, add the mixed Vegetables.  Saute and cover the lid till cooked.  This takes about 5-10 minutes depending on how finely you have chopped the vegetables.  Add the Udon Noodles, Basil leaves, Salt, Chili Garlic Paste and Chicken (Chicken is optional) saute well till the Noodles take on all the moisture and flavor.  Serve hot with some pot stickers!!

 

Quick and Easy Angel Hair Pasta with Roasted Vegetables and Chicken

We moved to our new home a few weeks back and I was dying to try my new oven.  I got some veggies from a local organic farm and tossed up some simple pasta with that.  Made some Chicken along to add the protein.  A complete, tasty and satisfying meal!!

 

Ingredients:

• Vegetables of your choice for roasting  - I used Brussel sprouts, Zucchini and Asparagus - chop them mostly into same size to aid roasting at the same time
• Chicken - 2 pounds - Cut into portion size - This is optional if you want to keep the meal vegetarian
• Angel hair pasta - 1 pound
• Olives - about 1/4 cup - I used an assortment of pitted and pickled Olives
• Feta Cheese - about 2 OZs - cut into small cubes
• Pesto - 2 tbs - I got the Organic freshly made from the store
• Salt - 1 table spoon - add per taste
• Freshly crushed black pepper - 1 table spoon - add per taste
• Olive Oil - 4 table spoons

Method:

 

For Roasted Vegetables:

Take a flat non stick oven tray and spread the vegetables evenly on one half and Chicken pieces on the other half..  Drizzle it with about 2 table spoons of Olive Oil and Salt.  Preheat the over to about 350 deg F (this might differ depending on the size and type of oven you are using).  Use the roast setting if available.  Once the oven is preheated, place the oven tray with vegetables and Chicken inside.  Roast it for about 20-30 minutes until you can see the vegetables and Chicken turn golden on the edges.  Take the tray out and sprinkle it with some pepper.  You can also sprinkle it with some lemon salt or rosemary salt.  Be mindful that both these contain Salt already.

 

For Pasta:

In a large pot, bring about 8 cups of water to boil.  Add some salt.  Add the pasta once the water comes to boil.  Follow the instructions on the pasta package for how long to cook it.  I like it al-dante. So, it took about 8 minutes.  Drain the pasta and keep aside.  In another bowl large enough to toss the pasta, add 2 table spoons of olive oil, Feta Cheese, Pesto, Olives, Salt and Pepper.  Toss the pasta you kept aside gently with these.  Serve it Luke warm with Roasted Vegetables and Chicken.

 

 

 

Quick and Easy Paneer/Indian cottage cheese Stirfry

There is a saying "Laughter is the loudest where food is the best"!!  Very true I think, specially when good food is easy and quick to make.  This recipe is one of the more flavorful, crispy and fingerlickingly satisfying.

Ingredients:

• Paneer - 1 pound - Cut into bite size pieces (You can substitute Paneer with firm Tofu)
• Onion - 1/2 cup - Sliced thin
• Garlic - 3-4 cloves - Sliced thin
• Turmeric powder - 1 tea spoon
• Red Chili powder - 1 table spoon (adjust per taste)
• Red Chili flakes - 1 tea spoon
• Coriander powder - 1 tea spoon
• Cumin powder - 1 tea spoon
• Salt - 1 table spoon (adjust per taste0
• Olive oil - 1 table spoon

Method:

To a non stick pan on medium heat, add the Olive oil.  Once the oil is heated, add the Garlic and Onion and saute till onions are browned.  Add Paneer/Tofu.  Saute until the Paneer/Tofu crisps up.  This will take about 8-10 minutes.  Now, add all the dry ingredients and mix till all the Paneer/Tofu pieces are well coated.
Serve this hot by itself or with rice or roti.  I served it with some yogurt and Pita Bread.  My daughter loves it as a roll.

Udad dal vada/ Medu Vada/ Savory Fried Lentil Dumplings

Urad dal vada or medu vada are very popular in south Indian households.  We make them for breakfast or as an evening snack.  Most of the times, it is paired with Idly.  Best served with hot spicy Sambar and coconut chutney. 

Ingredients:

• Urad dal/Split black gram - 2 cups
• Black pepper corns crushed - 1 tea spoon (add per taste)
• Green Chillies finely chopped - 1 tea spoon (add per taste)
• Cilantro finely chopped - 2 table spoons
• Onion finely chopped - 2 table spoons
• Kalounji / Nijella seeds - 1 tea spoon
• Salt - to taste
• Baking soda - 1 tea spoon
• Cooked rice - 2 table spoons
• Hing / Asafoitida powder - 2 pinches
• Oil to fry - 3 cups

Method:

Soak the Urad Dal over night.  Drain all the water and grind it fine with cooked rice.  Add very less water while grinding.  Adding more water makes the dough to soak in more oil while frying.  The consistency should be like the bread dough or a little looser.  Now, add all other ingredients and mix well. 

Heat oil in a deep frying pan to medium high.  To make sure that the oil is ready to be fried in, add a little of the prepared dough.  If the dough rises to the top, then the oil is ready.  Now, wet your left palm with water or oil.  Take about 2-3 tablespoons of the dough and place it on your left palm.  Form a hole in the center with your right hand finger and now slide it slowly into the hot oil.  Be very careful while doing this as the oil can splatter on you.  The form of the vada should look like a tiny doughnut.  The hole in the center is made not only so that it looks pretty, but also for even cooking.

Lower or turn the heat for oil to make sure that you do not burn the dough.  It needs to be fried on even heat until cooked and friend golden.  Turn the dough a couple of times to ensure even frying.

Now the crispy yummy urad dal vada is ready to be served.  You can serve it with Sambar and Chutney.  You can also soak the vadas in some yogurt for about 3-4 hours to make Dahi-vada.