Thursday, May 3, 2012

SPINACH BOTTLEGUARD VADA

INGREDIENTS:
  1. Baby spinach-fistful
  2. Grated bottle guard-1 cup
  3. Coriander leaves chopped-2tbs
  4. Curry leaves chopped-1 tbs
  5. Onion chopped-3tbs
  6. Chenadal-2 cups
  7. Roasted sesame seeds/nuvvulu-1tbs
  8. Ginger garlic paste-1 ts
  9. Salt-to taste
  10. Whole crushed dhaniya-1ts
  11. Crushed pepper-1/4th ts
  12. Green chili paste
  13. Oil-for deep frying
PREPARATIONS:
  1. Chop spinach and set a side
  2. Soak chenadal in water for 2 hours
  3. Squeeze extra water from grated bottle guard by tightly pressing your hands
  4. take out 3tbs of chenadal and blend remaining to fine coarse
METHOD:
SPINACH BOTTLE GUARD VADA
  1. Heat oil mean while mix all ingredients in a bowl take some portion and gently flatten and place in the hot oil  repeat the process for remaining mixture
  2. Cook on medium flame till golden brown
  3.  Serve hot with ketchup or chutney