Science & Health

brain

Memory Lapses linked to Stroke Risk

People with higher vocational education or university training had greater risk of suffering from stroke than less educated people or those without any memory problems. Dec 12, 2014
vada-curry-gravy

Vada curry gravy

Vada curry Ingredients For vada Chana dal - 1 cup Salt to taste A litttle Water (If required) Oil for frying For curry Oil - 1 tbsp Onion - 3 chopped Green chilli - 2 thinly sliced Fennel seeds- 1/2 tsp Cinnamon stick, Cloves, Bay leaf & Cardamom Garlic - 6 to 7 cloves chopped Turmeric powder - 1/4 tsp Sambar powder - 2 tsp Salt to taste A few Chopped Coriander leaves A few Curry leaves Method: 1. Soak the Channa dal for 3 hours & drain the water. 2. In a mixer jar add soaked channa dal, salt, a little water & grind into a coarse mixture. 3. Flatten coarse mixture & deep fry it & keep aside. 4. Next step is making the curry, In a deep pan add oil, cinnamon stick, cloves, bay leaf, cardamom, fennel seeds, onion, green chilli, garlic, curry leaves & saute it for a few minutes. 5. Add turmeric powder, sambar powder, salt & mix it. 6. Now its time to add fried vada by breaking it. Pour enough water & cook it for about 15 to 20 minutes in a medium flame. 7. Boil until the vadas gets soft and gets absorbed well in the gravy. Stir in such a way to mash it if needed to get a thick curry. Garnish with coriander leaves and curry leaves. 8. If you like a gravy consistency don't reduce it too much you can turn off the stove in that point. The healthier option is steamed the vada inst Dec 11, 2014
Prev 663 664 665 666 667 668 669 670 671 672 Next