2023…..gentle & benevolent yet ruthless.
Joy amidst loved ones is truly immense. Great moments filled with fun, laughter and not a day wasted. 2023 had its dark side too…began and ended with loss & grief…unimaginable…expected but sudden ,a wave of disbelief, relief, shock….mixed emotions followed by another as the year was coming to a close. …..intensities varied, that it
spoke of the strength & closeness of the relationship.
2023 …you were bitter sweet.
The stubborn “Hope’ lights up my way…A new dawn filled with new aspirations and cheer…2024… I am looking forward to all that you have in store to test my 61 years of resilience….Painstakingly built with all that you have offered over the years.
Foodialogues gets back to all of you with renewed energy. Looking forward to more food talks that would not just keep me energized but all of you too.
Keerai vada…crisp, crunchy with the goodness of bathua saag…the winter specialty. Bathua aka Chakravarty Keerai in Tamizh is loaded with nutrients. It is a winter essential as it boosts your immunity. Here is a healthy start to 2024….Happy & Healthy eating!
KEERAI VADA / BATHUA SAAG VADA / CHAKRAVARTHY KEERAI VADA / A WINTER SPECIALITY
Ingredients for Keerai Vada Recipe:
- Bathua saag 1 bunch. Cleaned and chopped leaves
- Urad dal/black gram dal 1 c
- Ginger 1-inch piece
- Green chilly 4
- Chopped coriander 2 tbsps
- Asafoetida 1 tsp
- Salt to taste
- Oil for frying
Preparation Method for Keerai Vada:
- Soak dal for 4 hours after through washing in safe water.
- Drain water. Grind to a soft fluffy batter in a grinder.
- When you drop a small ball of the batter in water it should float. Do not add water while grinding.
- Remove. Add chopped ginger, green chilly, saag, Asafoetida and required salt. Whisk well with your fingers.
- Make vadai and deep fry in moderately hot oil.
Crispy & Delicious “Keerai Vada” is ready 🙂
Also see: How to Make a Perfect Vada | For Beginners
