India has been celebrating the successful launch of Mangalyaan to Mars. It is definitely a big achievement considering that our country has done it without any help from the developed countries and at a budget that no other country could ever imagine. I am not a person who likes to watch news or follows world happenings closely, but just for the sake of it, try to keep in touch with whatever is happening so that I don’t feel lost! Interestingly, it only goes to show the Almighty’s Strength and is proof of His existence even more. Indeed, when man – Adam – was created, Allah tells the angels, “Did I not tell you that I know the unseen of the heavens and the earth? And I know what you reveal and what you have concealed.” (Surah Baqarah: 33) It just means that there is so much more to discover in this vast universe, much more that what our little brain can comprehend. Every phenomena on this earth is a lesson for men of understanding… just a beautiful article I would love to share with all of you, and for myself to read again when I wish to later, InShaAllah…
Today’s recipe is a delicious snack, which is an updated version of a masala vada. Umma had learned this from a cookery show on TV and became something that used to feature on our chai breaks now and then till she lost her interest in making them. Last Ramadan (not this one, in 2013!), when we had gone for Iftar at my aunt’s place, she had made this. I asked for the recipe and got it from her. At least, she was better than umma regarding measurements, hehe… One day, wanting to make something spicy for tea, I went ahead and made them. I loved the chewiness the chicken gave and the crunch the chana dal gave this awesome vada. Off to the way I made it…
A couple of days back, I got an email from Indus Ladies, which happens to be the largest online forum for Indian women, to participate in their latest event, “Kids Lunch Box Recipes“. Sending off this post gladly to the event…
- 250 gm boneless chicken
- 1 cup chana dal, soaked for around 4 hours and drained
- 3 green chillies
- 2 small pcs ginger
- 7-8 curry leaves
- 1 tsp black pepper
- ½ tsp garam masala powder
- Salt to taste
- 2 eggs, slightly beaten
- Oil for shallow frying
- Mince the chicken in the grinder. Empty into a bowl.
- Grind the chana dal coarsely, leaving some bites. Put over the minced chicken.
- Add the remaining ingredients upto salt and mix well.
- Shape into patties and dip in beaten egg. Heat oil in a frying pan to cover the layer.
- Shallow fry both sides on medium-low flame till golden brown. Drain onto paper towels. Serve warm!
In case the mixture gets a bit soggy, add little besan/ chickpea flour to tighten. Adjust salt accordingly.
Since the chicken nor the chana dal is precooked, ensure to cook on medium-low flame, otherwise the patties will become deep brown without getting cooked properly.