Stuffed Dahi Vada
6 nos. stuffed vada
1 ½ cup beaten yogurt, preferably cold
¼ cup water
Salt to taste
Few pinch cumin powder
Few pinch chat masala
Few pinch chili powder
2 tbsp chopped coriander leaves
Whisk yogurt, water and salt.
Spread few tablespoons of yogurt in a serving dish. Place vadas on top.
Pour remaining yogurt on top to cover the vadas.
Sprinkle cumin powder, chat masala, chili powder and coriander leaves.
Serve and enjoy.
Instant Carrot Pickle
1 large carrot cut into strips(1 cup)
1 tsp ginger garlic paste
Few curry leaves
1 green chili sliced
¾ tsp crushed fennel
1/8 tsp turmeric powder
1 tsp Kashmiri chili powder
1/8 tsp asfoetida (2-3 pinch)
1/8 tsp fenugreek powder
¼ tsp mustard seeds
1 tbsp vinegar
3 tbsp oil
3 tbsp water
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste, green chili and curry leaves and saute for few seconds.
Add fennel powder, turmeric powder and carrot pieces and stir for 2 mins. The carrots should cook a little bit but still remain crunchy.
Add chili powder and mix well.
Add vinegar, water and salt and mix.
Sprinkle asfoetida and fenugreek powder.
Mix well and take off fire. Add salt if required.
Cool and serve.
Note: This pickle is not intended for long use.