Thursday, 11 January 2018

MADDUR VADA , A SNACK FROM THE STATE OF KARNATAKA,INDIA

MADDUR VADA

A SNACK FROM THE STATE OF KARNATAKA, INDIA

HAPPY NEW YEAR TO ALL OF YOU


The New Year, 2018, has already started. I am glad to write this new post in this New Year, in a new season and in a new month of 2018. This year I am planning to bring lots of new recipes on the blog, which my readers are really going to enjoy. Normally people ask what your resolution is for the New Year, so my resolution for the New Year is to learn many new recipes from different cuisines. Some of my readers might think, yes, of course, what can be the resolution of a food blogger. But yes, I mean it, and I am serious about it because life never stops teaching us new things and we should never stop learning new things. What is your resolution for the New Year?


In this New Year, I am bringing in the first recipe of a starter. I have seen in many parties, whether they were organized by my friends or relatives that sometimes there is a lot of variety of appetizers or starters served in those parties, sometimes too much and some of the snacks were quite heavy because they were either fried or has a lot of cheese in them. In those cases, there was a problem for both guests and host, for guests, even though they can enjoy the starters but then there will be no room left for them to enjoy the main course meal. Even for the host, a lot of food will be left at the end of the party, which people will not be able to finish. I had also experienced that if the starters are too heavy, some people, serve the main course too late but again that is not solving the problem because if you serve the main course too late, then there is no appetite or mood left for the food.


I have personally experienced that problem once when I served four-five starters and learned a lesson for the future. Now in my house, whenever there is any party or gathering, I prepare only two starters, so that people can enjoy the starters and the main meal. And if one starter is a fried one, I make them bite-size portions so that people can still enjoy the starters and later the main course meal.


This recipe of a snack is from the state of Karnataka, India. This is a very tasty snack which can be served as a starter or can be enjoyed with evening tea or coffee. This famous snack is named after the town of Maddur. Maddur is a town from Mandya district in the state of Karnataka, in South India. This is an instant snack which can be made in 15-20 minutes with very simple ingredients; normally we have the stock of these ingredients in our kitchen/pantry. This snack is too tasty, I am very sure, if you make it once, you will love to make it again and again.

RECIPE

INGREDIENTS

  • 1 cup rice flour
  • 1/2 cup semolina
  • 1/2 cup all-purpose flour (white flour)
  • 1/2 cup chickpea flour
  • 1 big onion
  • 4-5 garlic cloves
  • a small piece of ginger
  • 3-4 green chili (optional)
  • few leaves of curry leaves
  • Salt to taste
  • Oil for frying

METHOD


  • Finely chop onion, garlic, ginger, green chili and curry leaves
  • Mix well all the flours and add salt to it.
  • Now add all chopped onion, garlic, ginger, chili and curry leaves and mix well.
  • If the mixture is too dry sprinkle little water over it and mix well, make small balls and flatten them on your palm as shown in the picture.
  • Heat oil in a frying pan; fry them in batches of 6-7 in hot oil till the colour is brown.
  • Serve hot with any chutney of your taste.
I am sending this recipe as my blog post entry with Fiesta Friday and Sweet Inspiration link party and  with Hearth and Soul link party and cook once eat Twice and Meatless Monday
and Cook blog share











Monday, 1 January 2018

REVIEW OF 2017 RECIPES

REVIEW OF 2017 RECIPES

HAPPY NEW YEAR


First of all, I would like to wish all my readers, a very happy and healthy New Year 2018. If I go back over the year 2017, it was a good year, in which I posted 26 posts, out of which 24 were recipes and two were MLLA hosting and round-up posts. Things were not very conducive in the beginning of the year because my health was not that good and I was in India, where I was recovering and trying to settle down in the new climate. But still, in the first two months of the year, I managed to post 5 recipes. Working on my posts was always helping me recover my health, as I was inspired to write. I traveled back to Canada in March and was a bit busy again settling back, so could post only 6 recipes from March to June. But two important and favorite posts were there during that time, the first was the edible fruit arrangement when I was very excited being my 100th post and the second one was strawberry parfait, which was the third blog anniversary post.



But the second half of 2017 was even better than the first half, I was back in a good mood and spirit to post a lot of new recipes on the blog, some of them were my favourite which I wanted to post earlier in the year but couldn’t because of so many reasons, like mango mousse, rice pudding, cherry tart and orange peel pickle. June onwards the weather this in Calgary was also very nice when we get all fresh summer fruits like cherries, mangoes etc. Then from July up to including December, I managed to post 15 posts. In the month of October, I enjoyed hosting the MLLA which is a monthly blog party that is going on for the last 9 years, in which many food bloggers took part. I would like to give special thanks to my son-in-law for his awesome photographs for my blog throughout 2017. Last but not the least, thanks to all my readers who take the time to read my blog, and return again and again since the last three years, I am looking forward to your support in 2018, which is going to be an exciting year for my blog, when I am planning to share lots of new and exciting recipes.

I am sharing this recipe as my blog post entry for Cook blog share and with Cook once eat Twice
Sweet Inspiration link party and Fiesta Friday and Full plate Thursday and Hearth and Soul link party