Vadagam Recipe

Ingredients:

Onion - 1
Mustard seeds - 1 Tbsp
Urad dhal - 1 tbsp
Garlic - 6 pods
Jeera - 1 Tbsp
Gingely oil

Method:
Fry all the ingredients one by one in little amount of gingely oil and keep under the hot sun for 2 or 3 days, then store it in bottles or air tight containers.
U can use this for all the recipes like sambar, rasam, kootu... etc. This recipe is used... instead of putting mustard seeds, urad dhal... one by one., we can use this for tempering.

Pachai Payaru Kanji / Green Moong Dhal Kanji

Ingredients:

Green Moong Dhal - Dry roasted and Powdered - 4-5 tbsp
Urad dhal - Dry roasted and powdered - 2 tbsp

For Tempering:

Curry leaves
Finely chopped Ginger - 1 tbsp
Oil
Turmeric Powder - 1/4 tsp
Salt to taste
Jeera / Cumin seeds - 1 tsp
Garlic - 4-5 pods

Method:
1. Heat oil in a saucepan, crackle jeera, add garlic, fry garlic until turns golden brown colour.
2. Add curry leaves, chopped ginger, saute it for few mins.
3. Add powdered urad dhal and stir for few seconds.
4. Add powdered green moong dhal for few mins, until the raw smell goes off.
5. Add turmerric powder, salt.
6. Pour water, mix well, so that lumps are not formed. Let it boil for 5 minutes to thick consistency.
7. Kanji is ready to serve.

Potato Cheese Balls

Ingredients:
Boiled Potatoes - 1 big
Cheddar or mozzarella cheese - 1Tbsp
Salt to taste
Crushed pepper - 1tsp
Bread crumbs
Oil for frying

Method:
1. Boil and mash the potatoes, add cheddar or mozzarella cheese, salt, maida flour, crushed pepper .
2. Make balls, coat it with bread crumbs and deep fry it.
3. Serve with tomato sauce.