DAHI WADA

INGREDIENTS
2 cups Split black gram (skinless urad dal)
Salt to taste
2 pinch Asafoetida (hing)
Oil to deep fry

4 cups Curds whisked with 1/4 cup of sugar and 3/4 cup of water. (add more sugar if you like it more sweeter)
2 pinch of Red chilli powder
1 tsp Roasted cumin powder
2 pinch of black pepper powder.
Few sprigs of Fresh coriander leaves finely chopped

METHOD
Soak dal for 6 hours. Drain and grind, using very little water, to a thick, coarse batter. Add salt, asofoetida and mix well with hands to make a smooth mixture. Heat sufficient oil in a deep frying pan. Take a tablespoon of batter and drop it gently into hot oil. Fry wadas till they are golden brown. Repeat till the batter is over. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled sweet yogurt mixture over them and now sprinkle red chilli powder, cumin powder and chopped coriander leaves. Yummy Cool Dahi wadas are ready to be served.

Yoghurt Lemon Ribbon Cake

I wanted to bake a colourful cake from many days. So thought of baking this yoghurt lemon cake with a little twist. Divided the batter into four equal parts, added the desired colours to the prepared batter and poured it into a cake tin & baked. Love the colours....:)


1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 1/3 cups sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla essence
1/2 cup vegetable oil
2 tbsp lemon juice

Preheat the oven to 180 C. Grease a 8x8 inch cake pan with oil.

Sift flour, baking powder, and salt in a bowl. In another bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest, oil, lemon juice and vanilla. Now mix slowly the dry & wet ingredients. Pour the batter into the prepared pan and bake for about 50-60 minutes, or until the skewer placed in the center comes out clean.

If you are in a colourful mood then go ahead divide the batter into 3 or 4 equal parts. Add the desired colours & pour it in a greased cake tin & bake.