Karamani vadai recipe | Lobia vada | Karamani recipes

Rak's Kitchen
Tue, 17 May 2016 09:08:43 +0000
Karamani / Lobia / black eyed beas made as a delicious evening snack – vadai (fritters) just the way you make masala vada. I had a request to post karamani recipes from one of my regular, loyal follower of my blog. She is a very thoughtful reader, showing her support to my blog too always. So gifted to get such readers just through this blog. I am posting very late, but better be late than never right?  So, found this one very tempting and tried. You can keep it simple just by following the same way you make masala vada, replacing chana dal with karamani. You can check my karamani kuzhambu and karamani sundal. Check out my Vazhai poo vadai, Keera vadai, Masala vadai, Cabbage vadai , Thavala vadai  How to make karamani vadai full video Karamani vadai recipe Recipe Cuisine: Indian  |  Recipe Category: Snack Prep Time: 5 hrs soaking time + 20 minutes  |  Cook time: 20 mins   |  Makes: 12 Click here for cup measurements Ingredients Black eyed peas / Karamani – 1 cup Onion – 2 Salt – as needed Cumin seeds / Fennel seeds – 1 tsp Mint leaves & coriander leaves, chopped finely – 2 tbsp Curry leaves – 1 sprig Oil to deep fry Green chilli – 4 Garlic – 5 flakes Ginger – 1 inch piece Cinnamon – 1 small piece Cardamom – 1 Clove – 1 * You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder Method Soak karamani for min 5 hrs. Grind green chilli, garlic, ginger, cinnamon, clove, cardamom, salt to a fine paste in a mixer smoothly with very little water or no water. Add completely drained karamani in two batches to the blender and grind coarsely. Add finely chopped onion, cumin seeds, coriander, mint leaves and mix well. Heat oil in kadai and make flat patties / vadas and deep fry in hot oil. Put the flame to medium while it gets cooked. Flip and cook in high flame again and cook until golden. Drain over paper towel. Notes As I have mentioned, You can replace ginger, garlic with ginger garlic paste 1 tsp and cinnamon, cardamom, clove with 3/4 tsp garam masala powder. Green chilli can be replaced with red chilli. I added 1 onion first, but later added one more and found more onion = more tastier. Because you need to suppress the karamani smell.  Do not make too thick vada as it may stay uncooked in the middle. Also make sure to grind coarsely. Depending on the size you make, the number also will vary.  Serve hot as such or with a simple coconut chutney, wonderful tea/ coffee time snack!
Share on Newzsocial

Recent Articles

  • Food Republic
    Tue, 10 Jul 2018 15:00:10 +0000
  • Cookie + Kate
    Tue, 10 Jul 2018 15:00:00 +0000
  • Eater
    Tue, 10 Jul 2018 17:32:51 +0000
  • The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies! I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book. In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait. The Best Snickerdoodle Cookies The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these! Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them. I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks
    101 Cookbooks
    Tue, 10 Jul 2018 14:40:37 +0000
  • Mother Thyme
    Tue, 10 Jul 2018 14:12:19 +0000
  • What's Gaby Cooking
    Tue, 10 Jul 2018 18:00:03 +0000