How to ; Dal Vada

Manoj is back to teach you another recipe that you can do at home! This time we are going to teach you how to make Dal Vada, a delicious vegetarian dish of lentil dumplings. Impress your guests with this authentic Indian dish!

DAL VADA

 

 

 

 

 

 

 

Serves 4 people.

Ingredients;

Chickpea lentils 100 grams

Red lentils 50 grams

1 chopped onion

A handful of chopped coriander

1 Table Spoon chopped fresh ginger

1 chopped green chilli

1/2 a Tea Spoon of baking powder

Vegetable oil

 

Method;

  1. Wash and soak all the lentils in water for 4 hours.
  2. After 4 hours drain the water.
  3. Roughly grind in a food processor.
  4. Add the coriander, ginger, onion, green chilli and baking soda and mix together in the food processor.
  5. Heat up vegetable oil in a pan about 2cm deep or use a deep fat fryer if you have one.
  6. Using your hand form the lentil mix into a small dumpling and add to the hot oil.
  7. Fry until golden brown.
  8. Place on a paper towel to remove excess oil.
  9. Serve with yoghurt raita and tamarind sauce.

 

Enjoy!

 

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.

 

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Quick & Easy Chicken Korma

Chicken Korma is an extremely popular dish here at Cafe India, a mild, creamy curry made fresh and with no nuts!

kitchen 2

Here our head chef Manoj teaches you how to make this Indian staple at home with this easy and delicious recipe for a family of 4! The perfect meal to make at home to warm up those cold nights.

Ingredients;

Vegetable Oil

1 onion chopped

1 tablespoon Tumeric Powder

1 tablespoon Coriander Powder

1 tablespoon Cumin Powder

1 tablespoon Ground Ginger

1 tablespoon Tomato Puree

Red Chilli Powder if you like it hot!

Salt to taste

100ml Single Cream

50ml Coconut Cream

 

Method;

1 – In the pan heat vegetable oil and add chopped white onion, add all seasoning and heat until onion is golden brown.

2 – Add tomato puree to form a paste.

3 – Stir in chicken and simmer until cooked through.

5 – Add 200ml of water and simmer until most of the water has evaporated.

4- Add single cream and simmer until a sauce is formed.

5- Add coconut cream to thicken up and add that creamy coconut taste to your Korma!

5 – Season to taste with salt or red chilli powder if you desire and service with rice or naan!

 

 

 

Cookschool, glasgow indian resturaunt, authentic recipes, glasgow city centre.