Tofu butter masala

Ingredients:

Tofu(fried)-200 grams

Onion-2(chopped)

Tomato-2

Green chilli-2(chopped)

Milk-1 cup

Oil-1t tablespoon

Cinnamon-1

Ginger-a small piece chopped

Garlic-1 chopped

Chilli powder-2 teaspoons

Garam masala-1 teaspoon

Cashew nut-10

Kasuri methi-1/2 teaspoon

Salt-to taste

For seasoning:

Ghee-1 tablespoon

Onion-2(cut into rings)

Green chilli-2

Method:

1. Boil the tomato in the hot water for 10 minutes.

2.Allow it to cool, peel the skin and make puree using the mixer.

3.Soak cashews in warm water for half an hour and make paste by using little amount of water.

4.Heat oil in a pan,add cinnamon ,ginger,garlic,green chilli and saute it for few minutes.

5.Add chopped onions and fry till onion turns into light brown.

6.Add tomato puree,chilli powder,garam masala and allow it to boil till the oil whoozes out.

7.Now add milk and bring it to boil.Then add cashew paste,stir it .If needed add little amount of water.

8.Add kasuri methi and salt.

9.Add fried tofu and boil till the gravy thickens.

10.Heat ghee in the other pan.

11.Add green chilli, onion rings and fry it for few seconds.

12.Transfer it to the gravy.

13.Serve hot with naan or chapathi.

Urad dal vadai(Ulunthu vadai)

Ingredients:

Whole Urad dal-1 cup

Shallots-10 to 15(chopped finely)

Ginger-a small piece chopped

Curry leaves-few

Pepper-10

Green chilli-2(chopped finely)

Asafoetida(Hing)-a pinch

Salt-to taste

Water-1/4 cup approximately to grind

Oil-for deep frying

Method:

1. Soak the urad dal in the water for one hour.

2.Grind the urad dal to a thick batter by adding 1/4 cup of water little by little.

3.If you touch the batter with the hand it should not stick to your hand.It is the consistency of the batter.

4.Be sure do not add too much water while grinding since the vadai absorbs too much oil.The batter should be thick.

5.Mix the chopped onions,curry leaves,ginger,green chilli,pepper,hing and salt to the batter.

6.Take the banana leaf or a white cloth and wet it with the water or wet your palm with the water.

7.Take a small amount from the batter,make a ball,keep it in the leaf ,cloth or palm ,flatten it and put a hole in the centre using your finger.

8.Deep fry it in the oil ,when one side turns into golden brown turn the vada and fry the other side to golden brown.

9.Serve hot with coconut chutney.

(Here i didn't use green chilli and pepper since it is easy to bite for my daughter.  )

Tips:
If the batter becomes watery , keep it in the refrigerator for half an hour and then prepare vadai.