Onion Vada/ Garelu

This recipe is for the Andhra version of the Vada, called Garelu. They are thin and crispy, and are made with onions, chilis, cilantro and other ingredients. The Tamil Nadu version of the vada is thicker and denser, with out the additional ingredients. It's usually served along with other breakfast items like idli or pongal.

Urad daal - 1 cup

Onions - 2

Green chilis - 4

Curry leaves - 1 sprig

Cilantro - a few sprigs

Black peppercorns - 4 to 5

Salt - to taste

Ginger - 1 inch

Oil - to fry 

Soak the urad daal for 4 to 5 hrs. Grind with very little water. The batter should be thick, so as to shape the vadas. If the batter is a bit runny, the vadas will turn out oily. Leave the batter in the refrigerator, until you are ready to make the vadas.

Finely chop all the other ingredients. Add these to the batter just before frying the vadas. The onions will make the batter runny, if left for longer. 

On a plastic sheet, take a golf ball sized dough, and flatten it. Dip your hands in water, to help with the shape. Make a small hole in the center, to ensure that the dough is cooked through.

Heat a pan with oil to fry the vadas. When the oil is heated through, drop the vadas in, 4 or 5 at a time and fry them till golden brown. Drain onto a paper towel.

Serve with peanut or ginger chutney.

Thai panang curry

Chicken/Tofu - 1/2 lb
Broccoli florets - 1 1/2 cups
Red bell pepper - 1
Onion - 1
Jalapenos - 2
Tomatoes - 2
Portabella Mushrooms - 1 1/2 cups
Baby corn - 1 cup
Panang curry paste - 2 to 3 tbsp (I used store bought)
Coconut milk - 1 cup
Soy sauce - 1 tbsp
Salt - to taste
Oil - 1 tbsp
Ginger - 1 inch
Mint and coriander leaves - 1 cup

Cube the vegetables (onion, tomatoes, bell pepper, mushrooms, baby corn) and the chicken/Tofu. Thinly slice the jalapenos and ginger. In a pan, heat 1 tbsp oil, add the chicken/tofu and fry till golden brown on all sides. Season with salt and black pepper during this process. Remove and set aside. In the same pan, add some more oil and fry the onions, jalapenos, ginger, bell pepper, mushrooms and baby corn. When the vegetables are half done, add the broccoli and the tomatoes. Cook for a couple minutes, and add the chicken. Add the soy sauce, panang curry paste, salt, coconut milk and 1 cup water. Close lid and simmer till it reaches a slightly thick consistency. Add the chopped cilantro and mint leaves. Taste and adjust seasoning. Serve with rice.

Note: Use any Thai curry paste instead of the panang curry. The same recipe will work to make any of the Red, Green or Yellow Thai curries.