VADAS
Regi Dean's Recipes 08/22/99
Appetizers
Pranati Sen Gupt
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Cashews, chopped	1/4 c
Cilantro, chopped	1 tb
Coconut cream	2 tb
Farina	1 1/4 c
Ginger, minced	3/4 ts
Green chiles, chopped	2 ea
Salt	1/2 ts
Water	1 c
Yellow onion, finely chopped	1 md
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 10 Vadas
Oil for deep-fat frying
Bring water to a boil.  Place farina in a bowl & add the water
stirring as yuo add, to make a dough.  Add onions, chiles, salt,
cilantro, cashews, coconut cream & ginger. Mix well.
Take 2 tb of the dough mixture & form into a thick round patty. Cut
with a doughnut cutter or use your fingers to make a hole in the
centre. Repeat with the remaining dough. Heat vegetable oil & fry the
vadas 4 at a time for about 10 minutes, turning as necessary. Drain
on paper towels & serve hot with chutney.
Pranati Sen Gupta, "The Art of Indian Cuisine"