Kanji de vade

Light snack for holi

Ingredients:

• 1 kg - Urad dal.
• 2 small pc - Hing (Asafetida)
• 3 tsp - Salt
• 4 tsp - Rai (finely ground)
• 2 tsp - Red chilies (pounded)
• 6 jugs - Water
• Oil for deep-frying
• Whole red chilies for garnishing

Method to make Kanji Vade

• Soak urad dal overnight and grind to a fine paste.
• Whisk it very well so that the mixture is fluffy.
• Heat oil well in a deep frying pan.
• Slide some mixture flattened to the shape of round one-inch vadas, one by one into the oil, and deep fry to a golden brown color.
• Keep a tawa on the fire and put the crystals of hing on it.
• Take a matka (an earthenware pot) and as soon as the hing emits the aroma, turn it upside down on the tawa.
• Take it off the fire and fill it with warm water.
• Mix the rai, salt, red chili powder and whole red chilies into the water.
• The fried vadas are now put into the matka.
• Cover the top of the matka is covered with a clean muslin cloth tie it securely.
• Leave the matka in the sun for eight days, only in daytime.
• Makes about 1 Kg.

Thandai

Ingredients:-

Milk-2 glasses

Almonds-1 tbsp.

Pistachios-1 tbsp.

Charoli-1 tbsp.

Poppy seeds-1 tbsp.

Cashewnuts-6 nos.

Glazed cherries-As required

Honey-As required

Powdered mixture of(cardamom, cinnamon, nutmeg, anise seeds)-1 tsp.

MADE THANDAI IN THis MANNER:-

Make a fine paste of all the nuts and the poppy seeds. Mix this paste with the other spices into the milk and stir well. Strain this mixture and then mix the honey and allow it to chill.