Guest guest Posted January 11, 2005 Report Share Posted January 11, 2005 Dear Malini, You mean the vadas at Wardha East Station, that is now Sevagram Station, yes the vadas were delicious, thanks for reminding us all! Ravin '82 wardha east vadas....... > > hello, this is a query to perhaps the ladies in the group. men can answer > if they can. Remember the vadas we used to get in Wardha east? any ideas > what is the recipe for them? They used to be tasty. Was thinking about them. > Cheers Malini > > With regards > > L / M Prasad > > lp1960@... > > > > Wish you a very happy day > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Dear Malini, I did try to dig up the recipe of Wardha East vadas, and this comes to you courtesy a few phone calls to a wonderful woman who can cook up a magical recipe in her kitchen almost everytime. So thanks to her (I'm not sure she'd like her name here), for sharing her recipe. I am bad with figures and numbers, so I will dispense with measurements.....try this ' andaaz se'! Soak chanaa dal for over two hours in lukewarm water, with a handful of urad dal. And later grind it coarsely. Add lots of chopped onions, almost double the amount of the dal batter, plus chopped garlic. Add salt, soda (optional) and chopped coriander leaves and chopped green chillies. Shape into small balls and then flatten into the Wardha east vada shape. And deep fry till golden brown. Anshu Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Dear Malini, I did try to dig up the recipe of Wardha East vadas, and this comes to you courtesy a few phone calls to a wonderful woman who can cook up a magical recipe in her kitchen almost everytime. So thanks to her (I'm not sure she'd like her name here), for sharing her recipe. I am bad with figures and numbers, so I will dispense with measurements.....try this ' andaaz se'! Soak chanaa dal for over two hours in lukewarm water, with a handful of urad dal. And later grind it coarsely. Add lots of chopped onions, almost double the amount of the dal batter, plus chopped garlic. Add salt, soda (optional) and chopped coriander leaves and chopped green chillies. Shape into small balls and then flatten into the Wardha east vada shape. And deep fry till golden brown. Anshu Quote Link to comment Share on other sites More sharing options...
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