CONGRESS KADLEKAI

TIPS TO MAKE BEST CONGRESS KADLEKAI

Roast the peanuts on low flame else it will not be crunchy .Also it might get a some odour and it would taste bad after few days.
Removing the skin is key to how the congress kadlekai tastes, but its ok to have little bit of skin left.
Adjust spices according to your choice. While making the tempering, make sure the heat is in low. If not the spices will burn.
Adding sugar in the spiced kadlekai recipe is completely optional but store brought congress kadlekai has little sugar in them.
You have to wait until the peanuts cools down completely before you store it in an airtight container.The Congress kadlekai stays good for a month if stored well.
Peanuts can be roasted on stove top or microwave.In microwave safe bowl add peanuts and micro on high for 3-4 minutes, tossing them over every minute until they roasted well.
If you already have roasted and de-skinned peanuts at home, this can be under 5 minutes.


Ingredients:
Raw peanuts or ground nuts or kadlekai or shenga
oil
red chili powder
black pepper powder
turmeric powder(haldi)
asafoetida(hing)
curry leaves
powdered sugar (optional)
Salt


HOW TO MAKE CONGRESS KADLEKAI RECIPE STEP BY STEP

In a thick bottomed pan/kadai, dry roast the raw peanuts until light brown under medium low flame. Peanuts will also start crackling. Take care not to burn the peanuts.

Cool the roasted peanuts and remove the skin by rubbing your hands between the peanuts ,if not all. Little bit of skin on the peanuts is ok and then halve the peanuts.

Place a kadai/pan in low flame.  Heat the oil and add in curry leaves and fry until crisp.
Next add all the spice powders like red chili powder, pepper powder, asafoetida and turmeric powder.Give a quick stir.Make sure not to burn the spices.

Immediately add in deskinned and halved peanuts , salt and sugar for taste.Adding sugar is optional but I highly recommend it.

Mix well for a minute under very low flame .The masala has to coat the peanuts well.switch off the stove and keep it aside.

Once it is cool enough to mix with hand, crush the curry leaves well using hands. Doing this will help in blending the curry leaves well with the peanuts.

Serve the spiced congress kadlekai recipe with some tea or top it on churmuri ,tomato slice chaat or any chat.

Uddina Vade/ Medhu Vadai

Ingredients

1 Cup Urad Dal 1 Cup - 250ml
2 tsp Raw Rice
2 Green Chili
1 inch Ginger
1 tsp Salt (adjust to your taste)
Few Curry leaves
2 Cups Oil For Deep Frying

Instructions

Soak the Urad Dal and rice in water for 2-3 hour

Grinding the Dal
Strain the Urad Dal and grind it along with green chilli and salt in a grinder by adding 1 handful of water. Grind it till it is smooth without any lumps.

If we grind it in mixer, just add water little by little at a time and grind it till the batter is smooth. Do not add more water then we can’t shape the vadas. Sprinkle water only if necessary.

How to check the right consistency of the dough ?
Take it from grinder after the Urad Dal is ground properly. If you take the flour in your wet hands, it should roll like a ball. If we drop a pinch of batter in water, it should float it in water. If the batter gets sunk, then we need to grind it more. This is the right stage to remove from the grinder. If we are grinding in mixer, then take out the smooth vada batter and beat it nicely for 3-5 minutes using a whisk or ladle. This will aerate the batter. This step is very important and not to be skipped, we if are grinding batter in mixer, otherwise, the vadas will be harder.

Add the finely chopped ginger,curry leaves and mix well

Frying the Vadai

Wet your palm and add small ball of batter, pat it and make a small hole in center and drop it in oil.
Add 4-5 vada  to oil. Slowly flip the vadai to other side to cook properly on both sides
Once the vadai becomes golden brown color, remove from flame.