Dragon Beef
Dragon beef, sometimes called as Beef Dragon can be served as an appetizer or as a side dish with fried rice. This sweet and spicy dish has all the flavours.
I have made this dish several times and each time it got better. You can substitute beef with chicken or fish and follow the same steps. Only thing to note, no matter what the meat is……it has to be cut into thin strips. If you are using beef the meat should be pressure cooked beforehand with salt and turmeric powder before frying. Another suggestion is that you can marinate the meat the previous night and refrigerate so that all the flavours are fully absorbed.
You can add spring onions to this dish to get that extra bit of flavour. Well….go ahead and try this mouth-watering dish……..
Dahi Vada
In northern India, this dish is called Dahi vada. This is a very simple recipe. I normally make it when I have left over vadas from the previous day. Occasionally have made it when I have guests at home. One important thing to be careful is that the yoghurt you use for this recipe should be thick and creamy and not sour. At the time of serving, you can garnish with coriander leaves, chaat masala and kara boondi, if you desire.
Check out this recipe here.
Rasa Vada
My mom makes the best rasa vada. It just melts in your mouth and I always craved for more. This is not like the normal rasam vada in which you dunk paruppu vada in rasam. This is a special rasam vada. I make it with uzhunnu vadas and it absorbs the rasam best and just melts in your mouth.
The most important part is grinding the batter. You have to grind the batter till it is fluffy and light. That will make the vada fluffier when fried and melt in mouth when soaked in rasam. So hope you will try this and let me know what you think. Read more…..