Hara bhara Kabab - Green Cutlets

I tried this recipe from Hebbar’s kitchen, with minor modifications. It was not as Hara(green) as original, but tasty nevertheless. Taste wise, this was very similar to cutlets(no surprises there), but yes, just green vegetables gives its own unique flavor. Green color surely makes it visually unique. Great appetizer for parties and potlucks. Can be prepared beforehand and fried just before serving. 

Do try!

Whole black urad dal vada/ medu vada

The thing about black urad dal is you cannot do anything with it other than dal makhni!! At least I don’t know anything else! And for dal makhni you only use about 1 cup or so…  What to do with the remaining urad dal?!!

All my google search led to only dal makhni or other similar curries. Then an idea hit me and I searched for black urad dal vada, and voila! I found out that you can actually make medu vada using black urad dal. Who knew?! 

Firstly, taste was same to same like white urad dal medu vada.

Secondly, making a hole in the vada was easy-peasy like you wouldn’t believe. The dough was much firmer and held-together than its white counterpart. 

The few differences were in its color and texture - which was slightly different(little rubbery) after cooling down. 

Do try!