KARI VADAI RECIPE . MEAT AND LENTILS FRITTERS RECIPE

KARI  VADAI (MEAT AND LENTILS FRITTERS)

UMM MYMNOONAH    

My special Guest Post  is by Umm Mymoonah from India. Her recipe Kari Vadai (Meat and lentil fritters) makes an excellent Iftar in ramadan. I used to send emails to Umm Maymoonah and get replies from a lady called “Ayeesha” .  Unswure if i had made a mistake- one day I asked umm mymoonah for clarification, she  said  that her name is actually  Ayeesha, “Umm” means mother and Mymoonah is Ayeesha’s daughter  that  means SHE IS AYEESHA OR  MOTHER OF MYMOONAH… got it !  
Let’s get to know more about  her-  
BLOG URL:     http://tasteofpearlcity.blogspot.com/

Ayeesha-  I was born and brought up in India, in a small town called Tuticorin (Tamilnadu State). Tuticorin is also called Pearl City, hence comes the name of my blog, 'Taste Of Pearl City'.  

I hold a Bachelor's degree in Electrical and Electronics Engineering.  Just after completing my degree, I got married, that's when my Culinary journey started. 


 After getting married since my husband's work was in UK, we lived in UK for nearly 4 years.  Since UK is a Multicultural society with it's growing immigrant population, you can find people from different ethnic region.  Luckily I had a chance to mingle with these people and learn more about their food.  Whenever we have a get itogether in UK we can find different exotic food from different region, from Mediterranean to Asian, Chinese, British, South African the list just grows.  Seriously I'll be stumbled to see the varieties.  Also my husband is a person who is not fuzzy about food, so he likes to try different food and enjoys it a lot and gives me tips to improve the recipe also,  that's the big boost for me in cooking.

Initially I had no idea of starting a blog, I used to think there are some millions of food blogs in web, why do I have to start one.  It was my husband who initiated this idea and made me do this and that was definitely a good thing he did.  Now I know there may be millions or zillions of food blogs, but mine is always special to me, I have learnt a lot of lessons through this blog and gained some wonderful experience in interacting with different lovely bloggers.  


I have to thank my husband for all these things, since he is the one who always supports me in blogging, sitting patiently when I take photographs, buying the crocs which I ask, he was also kind enough to get me even a DSLR when I asked for it.  Also big hugs and thanks to all my lovely fellow bloggers and readers who constantly supports me with their encouraging words, without those words I wouldn't be really blogging.  Thank you Ms.Wan for giving me this opportunity to share my thoughts, you are doing a great job here.

  

Since Ramadhan is here, I would like to share Kari Vadai (Meat and lentil fritters).  This is something which we have for our Iftar with Kanji (Soup).  This vadai can be prepared with uncooked meat also, but I cooked the meat and then used for fritters, since it reduces the cooking time for vadai, also you don't have to worry whether the inside is cooked or not and your oil doesn't get spoiled with all the meat fat. Hope you all enjoy this recipe.

KARI  VADAI (MEAT AND LENTILS FRITTERS)

Ingredients:

Chana dhal- 150 g

Boneless lamb- 150 g

Onion- 1 small sized finely chopped

Ginger garlic paste- 2 tsp

Cumin seeds- 1 tsp

Fennel seeds- 1 tsp

Chilli powder- 1 tsp

Garam masala- 1 tsp

Turmeric powder- 1/2 tsp

Coriander leaves- 1 tbsp finely chopped

Lemon juice- 1/2 tbsp

Salt as required

Oil for frying

Method:

Soak the chana dhal in water for 2 hours.  Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.  Add oil in a pan, add the meat pieces  and cook  until the meat is completed cooked.   Now grind the chana dhal by adding very little water into a thick coarse paste.  Once the dhal looks coarsely ground, add the meat and grind it again.  Meat should also look like coarse pieces in the dhal.  Now add the spices, salt, onion and ginger garlic paste.  Mix it well.

Heat oil in a pan to shallow fry, once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil, keep the flame in medium and cook it on both sides until it looks golden brown in colour.  Serve the hot vadai's with green chutney.

Note:

To check the oil is hot enough, drop a small amount of mixture in the oil, if it comes bubbling up immediately then the oil is ready to fry.

That's it, hope I have given you the required information.  If you have any concerns please let me know.  Thank you again for this wonderful opportunity.  Have a great day

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