Tasty instant carrot vadai

Ingredients

• Carrots, shredded- 4
• Onion, shredded- 1
• Green chilies, chopped- 2
• Chili powder- ½ tsp

• Turmeric powder- ⅛ tsp
• Coriander powder- 1 tsp
• Ground cumin- ½ tsp
• Asafoetida- 2 pinches (optional)
• Curry leaves- 10 leaves
• Gram flour or Besan- 1 cup
• Salt- to taste
• Oil- enough for deep frying

Instructions:

1. In a food processor, shred the carrots, after that shred the onions.
2. In a large bowl, combine the shredded carrots, onion, green chliies, chili powder, turmeric powder, coriander powder, ground cumin, asafoetida, curry leaves and salt.
3. Add the gram flour and combine well.
4. Make medium sized rounds and flatten them between the palm of your hands.
5. Place a frying pan over medium heat, add oil. Let the oil turn hot.
6. Drop the patties in the hot oil without crowding them and deep fry till both the sides turn golden brown in color.
7. Transfer to a plate lined with paper towel.
8. Serve the carrot vadas with tomato ketchup or any other dippings.

How to make tasty french fries

 

INGREDIENTS OF FRENCH FRIES:

• 500 grams potato
• 2 cup refined oil
• salt as required
For Garnishing
• 3 pinches black pepper
• HOW TO MAKE FRENCH FRIES 
• Step 1 Chop The Potatoes :
• To prepare this easy recipe, you need to make sure that they are cut in the right shape and size. They should neither be too thick, nor too thin and should be cut clean and sharp. The trick is to first slice the potatoes and then cut them lengthwise. You can also use a fries cutter for that long, even shape.

• Step 2 Soak Cut Potatoes In Ice-Cold Water For 10-15 Minutes

  Now, wash the potatoes under running water till they are squeaky clean. Place them in a bowl of iced water for 10 to 15 minutes. Keep them submerged in water or they will turn black.

  Step 3 Deep Fry The Potato Fries

  Now, heat the oil in a deep bottomed pan. Once the smoke starts appearing, reduce the flame and allow it to acquire a lower temperature. Now, deep fry the potatoes in batches. Keep the flame low. This will make them crunchy and also help retain their colour.

  Step 4 Sprinkle Salt And Pepper And Serve Hot

  Drain excess oil and place them on an absorbent paper. Allow them to cool. Now sprinkle salt and pepper and toss well. Serve immediately with ketchup. They can also be served with burgers and cutlets.

Different breakfast using aval recipe

 

Ingredients:

1. Aval poha - 3 cups (approximately 250 gms i.e. 720 ml) - Choose medium to thick poha 
2. Onions - 3 medium sized (chopped) 
3. Tomatoes - 2 medium sized (chopped) - optional
4. Boiled Potatoes - 2 medium sized (cubed to small size) 
5. Green chilly - 2 (chopped)
6. 1 sprig of curry leaves 
7. 2 teaspoon of mustard seeds (Rai in hindi)
8. 2 tablespoons of oil
9. Salt as needed
10. Sugar (optional) 
11. Red chili powder based on your spice level
12. Turmeric - 1 1/2 teaspoon
13. Coriander powder - 1/2 teaspoon (optional)
14. Chopped coriander for garnishing
15. Lemon juice as needed

Method: 

1. Strain the poha under running water for 45 seconds and drain water completely (do not soak poha) and place it in a big bowl. 
2. Add 1 tsp of salt, sugar, red chilli powder, turmeric to poha and mix it well.  
3. Add 1/4 tsp of salt to chop potatoes to avoid bland taste.  
4. Put oil in pan (kadhai in hindi) and let it heat for 30 seconds, add mustard seeds and wait for it to splutter, and then add curry leaves and green chilly together and give it a stir. 
5. Add chopped onions to the pan and cook the onions on medium sim until it becomes transparent / pinkish. Keep stirring the contents occasionally so that it does not stick to the pan. 
6. Once the onion is cooked per above step, add 1/2 tsp of salt, red chili powder, turmeric, coriander powder and chopped tomatoes and give it a quick mix and let it cook for 2 mins. 
7.  Add chopped boiled potatoes and saute the content for 2-3 mins on a medium to high flame.
8. Add poha from step 1 and mix it well. Cover the pan and let it cook on low heat for 2 mins.  
9. Turn off the pan and sprinkle some lemon juice.
10. Garnish it with coriander and serve it hot.