I have fond memories of navratri celebrations – holidays, naivedyams, flower decorations…
Today we worship Meenakshi Devi – Warrior goddess. She has a beautiful temple at Madurai (Tami Nadu). She holds lotus in one hand and sword in other hand.
Todays recipes are really easy and quick – brown chickpea vada and peanut laddu. Yummm!
Usually vadas are deep fried. So I did an experiment to shallow fry vada and it came out really nice.
Senegala vada / brown chickpea vada
- Brown chana / senegalu – half cup
- Ginger – one inch
- Green chillis – three
- Coriander leaves – on-fourth cup
- Curry leaves – few
- Salt – to taste
- Jeera / cumin – one tsp
- Seaseme seeds – one tsp
- Carom seeds / vamu – one-fourth tsp
- Besan / chickpea flour – two tblsp
- Rice flour – four tblsp
- Oil – for deep fry
Soak brown chana for eight hours. Drain the water. Crush ginger, green chilli, coriander leaves and curry leaves. Transfer the chilli mixture in to a bowl. Now crush (coarsely) brown chana in mixer without water. Add chana mixture to the green chilli mixture. Add salt, carom seeds, jeera, rice flour, besan and seaseme seeds.
Mix well. Take a little mixture and roll them in to vada shape and deep fry them until they are golden brown. Oil should not be too hot.
If you want to avoid deep fry then use the following procedure for shallow fry.
Heat the pan and put four tsp of oil and spread it all over the pan. Once oil is hot, place vada and fry both sides until they are golden brown. Fry on medium flame.
The shallow fried vadas turned out to be really good. They were cooked nicely and were crispy. They were not too too crispy like deep fried ones. They taste really good if you eat them fresh.
Serves two to three
Soak time – 8hrs ; cooking time – 20 mins
Verusenaga laddu / Peanut laddu
- Roasted peanuts (remove the skin) – one-cup
- Shredded jaggery – three-fourth cup
- Melted ghee – to make laddu (i used four tblsp ghee)
Crush the peanuts and jaggery together. Crush them coarsely. Transfer in to a bowl and add little by little ghee until you are able to make laddus. (Ghee is used to enhance the taste and helps to bind.)
Serves two to three
Stays fresh for 3 days in a air tight container