"Alsande' Bee Vadas (Black Eyed Peas/ Cowpeas/ Chawli/ Alasande Kalu/ Lobia Fries/ Fritters)" served with Coriander Coconut Chutney ... prepared these delicious vadas for today's Ekadashi Upvas/ Fasting ... turned out soft and crunchy ... Yummilicious .....
** Tried preparing Vadas today with Dried Alsande’ Bee which is known as Black Eyed Peas/ Cowpeas/ Chawli/ Alasande Kalu/ Lobia etc. in different parts of the country. I have been wanting to try many dishes using this bean as it is user friendly and gives out good results. This Vada however turns out denser than the Urad Dal soft textured ones but nevertheless tasty when had hot with any chutney or sambar of your choice. Addition of finely chopped onions doubles up on the taste and I have done so a few years back, but those days I was not into blogging. Trying out new dishes each day and blogging keeps me so busy that my old dishes are somehow taking back seat, so decided to cut down on trying out new ones and first completing my older versions that are lying out there written in diaries waiting to come on forefront once again. These are easier to give shape to, so I always prepared them for evening snack during the earlier days of my marriage as those days hubby left home early in the morning and came back early in the evenings and lunch was something I packed light. Somehow after switching over to business most of my snack dishes which we relished those days have taken back seat as now we have lunch later in the noon after which we directly have something very light like a bowl of soup at night or rice porridge or any hot beverages.
** Times have changed once again with all of us facing the deadly covid 19 crisis and again my schedule has turned topsy turvy. Though we do have to attend office work, timings have changed drastically making it very difficult to cope up. So I am retrieving my snack dishes which we relish late as brunch in the mornings and go around our job after which we have food late in the evening. Well to cut short, we are going back to roots with dishes that we were familiar from childhood and that which I prepared a few decades back. Do try out these delicious vadas, they are easy and tasty too, children love deep fried dishes and being home bound are very cranky and one is always wondering how to keep them occupied and happy. These are small but healthy incentives you can give them for doing their work, exercising, learning and doing their school work from home, remember it is the most difficult time for children too as they are not at used to seeing this life and are bound to be cranky at times as they cannot go out and play. Understand them and try keeping them occupied, healthy and happy. The older one’s too are sure to create tension at home as working from home or not going out on job is very taxing but on mind as well as body. Food is one thing that gives comfort to all, be it young, older or aged ones, so go for it and Stay Happy, Stay Safe.
** Here is my simple recipe for "Alsande' Bee Vadas (Black Eyed Peas/ Cowpeas/ Chawli/ Alasande Kalu/ Lobia Fries/ Fritters)" with step by step picture collage which gives details on preparation of the Vadas … My Style ….
** Wash, pick and soak 2 cups of alsande’ bee/ black eyed peas in plenty of water overnight or for 6-8 hours. Then once again rinse it well under running water, drain off all the water and put it in an colander and keep it aside for say 15-20 minutes for all excess water to drip off.
** Now put it into a mixer grinder either in one go or in batches depending upon the size of your machine and grind it to a smooth paste without water. You can sprinkle some water while grinding if absolutely necessary only, but best done without it. Just keep mixing in between to get evenly ground paste.
** Lasty add in one cup of finely grated coconut (soyi/ nariyal), 5-6 green chillies (tarni mirsanga/ hari mirchi), ½ tsp black pepper (mire/ kali miri), ½ tsp (cumin seeds) jeera and grind further till the added ingredients have crushed in coarsely and mixed with the beans. Check consistency and sprinkle some water and further grind if need be.
** Remove in a bowl, add hing (asfoetida) powder, curry leaves (kadipatta/ karbevu) cut into pieces (I did not add as I did not have), finely chopped onions (piyavu/ kanda) (I did not add as it was Ekadashi Upwas for me), 1 tblsp of finely chopped ginger (alle’/ adrak), salt (namak/ meeta) to taste. 1 tsp of cooking soda and mix well, keep aside for 5 mins and its ready to be fried.
** Apply a thin film of water on palms and add a large tennis ball sized batter on palm, roll into a ball, flatten it and then make a hole in center by dipping the finger in water just before making and it will help to achieve the same. See to it that cracks do not develop on the outer side of the vadas, if so, seal them by gently pressing in the batter.
** Heat plenty of oil for deep frying, when hot enough, gently leave the prepared vada into hot oil and then proceed with another and drop into oil, the number of vadas depending upon the size of the kadai and oil.
** If you are scared of dropping the prepared vada into hot oil with hands as the oil is hot, place it on the spatula as shown in the collage picture and gently leave it into the hot oil. It slips into the oil easily, proceed with remaining in the same way.
** Again, if for some reason you cannot form the vadas or they break up the batter consistency being not able for forming of vadas do not worry that the batter will go waste, just prepare round balls of small tennis size similar to biscuit ambado and add it into the hot oil as shown also in the picture for reference.
** Fry the vadas or the balls whichever you have prepared on medium heat till evenly browned on all sides. Do not raise the heat, as then the outer portion will be crisp and browned but will not be cooked from within, so see to it that you maintain constant medium heat by increasing and decreasing as per the need.
** Remove with a ringed or holed spatula used usually for deep frying, which helps back the excess oil to drop back into the kadai. Place them on an absorbent paper for the oily contents to drip away and then continue with the remaining batter till done or till the required number of vadas have been fried.
** "Alsande' Bee Vadas (Black Eyed Peas/ Cowpeas/ Chawli/ Alasande Kalu/ Lobia Fries/ Fritters)" are done and ready to be served. Serve the vadas hot immediately with some chutney of your choice. These Vadas are slightly denser in texture unlike the urad dal ones, however, tastes great when served with any chutney of your choice or sambar.
** Note : You can add in finely chopped onion to the batter, mix well and prepare the vadas, they taste absolutely delightful, I usually add them on, but as it was Ekadashi and I had prepared these for Upwas/ Fasting lunch I avoided them.
** Note : You can also add finely chopped coconut bits (katla kudke as called in konkani) too, that too tastes great with crunchy affect, also a handful of finely chopped coriander leaves can be added on too.
** I am sharing a common link to all the “Vadas/ Ambado” posted in the blog before below, you can browse through the same and try out those that appeals you and your family …
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Thanks.