What happens when you are affected by Production issue syndrome(at work) ? Answer: A delayed post, no time for cooking, frustrated mind and so on. I was down with this syndrome since last Tuesday. Some strange bug had invaded our production server which eventually bit me. I had no clue from where it came and how it infiltrated. I tried to treat it with various smart solutions but it was not ready to quit. Somehow I quarantined and fixed the bug. Later I found that the Mother bug was actually residing in one of the distant relative of our production server which had sent her kiddos to infect us and our neighboring server. This bug not only screwed up the Christmas holiday weekend, but also shattered my terrific plans. It was so infectious that it affected my retail therapy, blog posts, baking plans and lot more. Do you come across such bugs at work or home, which screws up all your plans? Share it with me.
Ok, take a break. Let me introduce my guest writer Mrs. Parvadha Vardhini. She has contributed delicious and healthy Moong Dhal Pakoda for the Kids Special event. Thank you Vardhini for allowing me to post your entry in my blogspace.
(Below post is written by Mrs.R.Parvadha Vardhini. She has also sent step by step pictures for this event)
It was a rainy day evening, I thought of something hot and crispy. Children need protein as major supplement for their growth in all aspects, I preferred this chilka moong dal recipe, which was easy to make, tasty and my children always wish to have this after they come from school.
Also this chilka moong dal is light and it never gives GIT discomfort (Gastro Intestinal Tract).
Chilka moong dal - 1 & ½ cups.
Onion - 1 large, finely chopped.
Mint leaves - few, finely chopped.
Coriander leaves - 1 bunch, finely chopped.
Ginger - 1 small piece, chopped.
Red chillies - 4 to 5
Fennel seeds - 2 tbsp
Curry leaves - few
Salt - according to taste
Oil - for deep fry
Soak chilka moong dal for 2 hours. Drain and grind to a coarse paste along with salt and red chillies. Don’t add water; squeeze out water and grind. Mix all other ingredients to this paste.
Heat oil in a kadai, take small ball of batter by hand and release the batter little by little randomly, take care that the oil does not splash on the hands. (I use to cook in simmer mode for all pakodas).
Cook pakodas by turning it with the spatula till it gets a brownish colour. Take care not to overcook it.
Now, the hot and crispy moong dal pakodas are ready to serve. It goes with tomato ketch up.
If salt proportion goes high in any of the dishes, make small balls of wheat flour and put these balls into the salty dish.
After 5 to 10 minutes, remove these balls, the dish tastes normal. This is applicable only for gravy dishes. So, take care not to make dry recipes salty.
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