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Ginger Cookies

  Ginger cookies are delicious, spicy, and aromatic treats that are perfect for any time of the year. They are often associated with the holiday season but can be enjoyed anytime you crave a flavorful and comforting cookie. Here's a basic recipe for making classic ginger cookies: Ingredients: 100g butter 100g sugar powder 160g all-purpose flour 10g milk powder 10g custard powder 20g ginger powder 10g cinnamon powder 2 drops Vanilla essence 1 egg 1 teaspoon baking powder 1/4 cup crystallized ginger, finely chopped (optional, for added ginger flavor) Additional granulated sugar for rolling the cookies Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, sift together the flour, baking powder, custard powder, milk powder, ginger powder, and cinnamon powder. Mix them well. In a separate bowl, whisk together the butter, sugar, and vanilla essence until light and fluffy. Add the egg to the butter-sugar mixture and
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Vada

 Vada is a popular South Indian snack for its combination of crispy texture.



Here's a recipe for making delicious South Indian Medu Vada:


Ingredients:


  • 1 cup split urad dal 

  • 2-3 green chilies, chopped (adjust to taste)

  • 1 teaspoon ginger, finely grated

  • A pinch of hing

  • 1/2 teaspoon cumin seeds

  • 1/4 teaspoon black pepper powder

  • A handful of fresh curry leaves, chopped

  • Salt to taste

  • Oil for deep frying


Instructions:

For Vadas batter:

  • Wash the urad dal thoroughly under cold water.
  • Soak the urad dal in enough water for about 3–4 hours.
  • Drain the soaked urad dal and grind it in a blender to a smooth and fluffy batter.
  • You can use minimal water while grinding.
  • The batter should be thick and not too runny.
  • Transfer the batter to a mixing bowl.
  • Add chopped green chilies, grated ginger, hing, black pepper powder, chopped curry leaves, cumin seeds, and salt. Mix everything well to evenly distribute the flavors.

Shaping Vadas:

  • Heat oil in a deep frying pan or a wok over medium heat.
  • Wet your hands with water to prevent the batter from sticking.
  • Take a small portion of the batter and shape it into a ball.
  • Flatten the ball slightly and make a hole in the center to form a doughnut-like shape.
  • Gently slide the shaped vada into the hot oil. Be cautious to avoid splatters.
  • Fry the vadas in batches, ensuring not to overcrowd the pan.
  • Fry until they turn golden brown and crispy on both sides. Make sure the vadas are cooked evenly by turning them occasionally.
Once the vadas are golden and crispy, remove them from the oil using a drainer and drain the excess oil on paper towels.

Enjoy Serve the hot and crispy Medu Vadas with coconut chutney, sambar, or tomato chutney. Medu Vadas are best enjoyed fresh and hot.
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Location: India

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