urad dhaal
hari mirch
salt
Soak dhaal in water over night. Grind dhaal in little water.
Then make vada shape and deep fry in oil.
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Blog Archive
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2009
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April
(49)
- 50. Chutney spread:
- 49. Masala Dosa
- 48. Mixed Dal Dosas
- 47. Rava Dosa
- 46. Sada (Plain) Dosa
- 45. Boondi
- 44. Karanjia
- 42. Shankarpala
- 41. Spicy Khaja
- 40. Sweet Kachori
- 39. Gulab Jamoon
- 38. Malai Ladoo
- 37. Mava Burfi
- 36. Pedhas
- 35. Rossogolla
- 34. Rava (Semolina) Ladoo
- 33. Beetroot Halwa
- 32. Atte ka seera
- 31. Dal ka seera
- 30. Chickoo Halwa
- 29. Doodhi Halwa
- 28. Carrot Halwa
- 27. Badam ka seera
- 26. Kalakand (Milk Burfi)
- 25. Khajur Burfi or Rolls
- 24. Kaju Barfi
- 23. Imarti
- 22. Coconut Burfi
- 21. Patisa (Soan Papdi)
- 20. Puranpoli
- 19. Shrikhand
- 18. Dhaal vada
- 17. Adai
- 16. Ulundu vada
- 15. Sweet Pongal
- 14. Sarson ka saag
- 13. Green All-Purpose Chutney
- 12. Pear and Mango Chutney
- 11. Pav Bhaji
- 10. Hot Kachori
- 9. Masala Vada
- 8. Samosa
- 7. Malai Kofta
- 6. Navratan Korma
- 5. Potato in Curd Gravy
- 4. Shahi Paneer
- 3. Sindhi Saibhaji
- 2. Gobi Manchurian
- 1. Aloo Palak
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April
(49)
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