:thumbsup: Hemanthji!
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:thumbsup: Hemanthji!
Congrats on your achievement uncle.
God Bless You.
Kugan98
BATATA VADA போட்டோ போண்டா बटाटा वडा બટેટા વડા
INTRODUCTION
Batata Vada is a savory which is extremely popular in Gujarat, Maharashtra and western India as whole. Batata Vada is said to have originated in Maharashtra but it has spread all throughout India. Every region has its own version .It is very easy to make and it tastes fantastic even with very simple spices which are used Batata Vada is usually eaten with spicy sweet sour Tamarind / Khajur Chutney or plain Tomato Sauce.
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INGREDIENTS
( For five people one helping of about five Vadas each)
FOR THE STUFFING
750 Gms Potatoes
1 Small Bunch of cilantro
5 Nos. Green chillies finely chopped
2" Ginger piece finely grated
1/2 sp. Turmeric powder (optional)
1.5 tsp. Garam Masala
2 tSp. Lime Juice
3 to 4 tsp. Sugar
1/2 tsp. Asafoetida
Salt to taste
Other optional stuffings like Raisins, Dates,pomegranate seeds etc. can also be added
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FOR THE BATTER
200 Gms. Besan/chick pea flour
75 gms Rice flour
1/2 tsp. Asafoetida (optional)
1 tsp. Chilli Powder
1/2 Sp. Turmeric Powder
2 spoons Salt
Water to make thick Batter like Dosai.
cooking oil for frying
METHOD OF PREPARATION
For the stuffing, first steam cook potatoes in a pressure cooker. Remove the skin and let it cool. Mash using a potato masher. Add sugar, salt and Asafoetida and slowly mix the other ingredients thoroughly . Once all the ingredients are mixed , taste for salt and other things. Add anything extra like raisins,Pomegranet seeds at this stage. Now take a big plate, smear some oil on the surface and start making small balls of the Potato stuffing and place in the plate. Try making all of them of even size. Rub some oil on your palms to avoid potato sticking to your palms. Keep aside.
PREPARATION OF THE BATTER
Take chick pea flour (Besan) and rice flour in a wide mouth vessel , add salt, Chilli powder, Asafoetida(Hing), Turmeric powder and mix very well. Now start adding water in small quantities and start making the batter. When you reach Dosai batter consistency, stop and taste for salt and other ingredients.
GRAND FINALE
Dip the Potato stuffing balls in the batter and fry in a wok/Kadai till golden brown. Please make sure that you do not drip the potato stuffing in oil much as it will leave a lot of Bundi like things burning in the oil for frying. Take care not to over fry on a high flame. All the deep frying should be done only at a medium flame. The frying of Batata Vada should be done after all the food is cooked .This is to ensure that the guests get steaming Batata Vadas. Serve with Tomato sauce to Sweet Sour Chutney.
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If you want to serve only hot Vadas, under fry the Vadas about an hour or two before the lunch or dinner. Re-fry them again on medium flame or heat it in an electric toaster oven at 350 C for ten minutes just before you serve the guests.
Enjoy
AVAREKAI SAMBAR ಅವರೆಕಾಯಿ ಸಾಂಬಾರ್
INTRODUCTION
There are hundreds of curries and dishes you can prepare using Field Beans/ Avarekai also known as Papdi Val. But there is no dish that can come anywhere near AVAREKAI SAMBAR in taste and flavour. In its native Karnataka Avatar and traditional form, this recipe gives you a magical sambar that can literally make you sit tight and throw a smoke bomb in your mouth with fire to match. But the taste won't leave you for ever. People who love real spicy, hot and tasty Kozumbu/sambar would never forget the taste. I have been experimenting with the different recipes given to me by different friends and I have come to like the following recipe most. I am sure that you would try this fiery sambar once and post your reactions.
INGREDIENTS
Green Avarekai shelled 350 gms.
(Lima Beans/Papdi Lilva/Field Beans)
Onions 2 nos. (medium)
Garlic (cut in large pieces) 10 cloves
Green Chillies 6 to 7 nos. (hot variety)
Ginger 1" Thumb thick (grated or paste)
Tomatoes 2 nos.( Medium)
Poppy seeds 1 table spoon
Coconut grated 2" pieces 3 nos
Cream of coconut 1/4 cup
Salt to taste
Turmeric powder 1/4 tsp
Cooking oil 2 ladles
DRY SPICES
Cloves 6 to 7 nos.
Cinnamon sticks 2" 5 sticks
DRY SPICES FOR TEMPERING
Cinnamon sticks 1" 4 nos.
Cloves 5 to 6 nos.
METHOD OF PREPARATION
First soak Avarekai seeds in hot water for three to four hours and then shell the skin of each seed. If you are using canned Lima Beans, then you skip this step because they come cooked. Keep it aside.
LIMA BEANS/AVAREKAI
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Take about a ladle and half of oil in a frying pan and add the dry spices as mentioned above. When the cloves puff up, add onions, garlic, Green chillies and turn for about a minute and half only. Now add grated coconut and fry for further 30 seconds.
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Remove from fire and let it get cold. When cold, make a fine paste of the whole thing and keep it aside. Make paste of poppy seeds and keep it aside. Dice the tomatoes in small pieces and keep aside. Take some water in a vessel and add shelled Avarekai and steam/pressure cook the Avarekai till they become soft but not soggy or too soft. When ready, add the masala paste. Add salt,turmeric powder and over a slow/medium fire let it simmer for about ten minutes only. Now add diced tomatoes and paste of Poppy seeds and cream of coconut and let it simmer for another four or five minutes or so. Add ginger paste at the final stages to give an EXTRA KICK along with finely chopped green chillies. The fresh chilli pepper and ginger flavor and taste is really awesome but let me warn you that this can be very hot.
Now take some oil in a tempering ladle and add spices for tempering. When cloves puff up, add the tempering to Avarekai sambar. Cover immediately and leave it for 30 minutes.
AVAREKAI SAMBAR
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After 30 minutes, reheat the sambar and serve steaming hot with rice/poori /paratha or Rotis. Remember that this is a Hot dish and take in quantity which is good for you.
THIS SAMBAR SHOULD BE REALLY THICK LIKE KURAMA
Hemanthji,
The avarakai sambar looks very delicious......thank u for the post!
suvai,Quote:
Originally Posted by suvai
The proof of the pudding is in eating it.
It is not enough for a dish to have visual appeal only. The flavour and taste are also of prime importance.
Try cooking it once .
You are sure to fall in love with this Avarekai Sambar.
Hemant Trivedi
Dear Shri Hemant ji,
To Make Rava Dosai,has always been a disastrous and unpleasant experience for us , either the dosa sticks to the pan or the batter remains uncooked. We have tried various combinations of rava/rice maida proportions and also the heat of the tava etc.
Would you please reveal the tips and tricks for getting a restaurant style Rava Dosa that is crispy and soft too
Warm Regards
Baskaran
Dear Sri B.Ramamurthy,
It might be a surprise for you to learn that I or none of my family members like Rava Dosai.
However our cook Kamalamma used to make Godhumi maavu+Rava dosai with onions and other masala . It used to be a thick Uthappam like and very tasty.
I will be posting the recipe on my blog soon.
Hemant Trivedi
Hemant-ji, pls allow me. :)
the easiest way to make perfect rava dosai is to mix equal portions of maidha flour (white flour), rice flour and ravaa lour (semolina). Add enough water to make it runny and leave it for a short while to rest.
in a pan melt some ghee, add sliced onion, sliced curry leaves, sliced green chilly and finely shredded ginger. (some ppl add blck pepper (milagu) and seeragam - I don't.) Once the thaalippu is cooked, add to flour mixture together with salt to taste.
preparation of thOsai kal is of utmost importance. if you are non-vegetarian, spread an egg to totally cover the heated tawa. once cooked, scrape off the egg and your tawa should be ready now.
another method is to liberally apply a lot of oil on the thava and heat it till there is a lot of smoke. after that switch off fire to let the tawa cool off for a while.
when making the rava dOsai, apply oil on the already oiled tawa. stir the flour mixture and create a zero on the tawa, ie spread the flour in a circle. only after that do you pour more flour in the centre to make a complete dOsai.
the consistency of the flour must be runny - so that you get a crispy dosai. it should NOT be like normal dOsai flour.
if the dOsai sticks to the pan, scrape it off and then apply more oil and continue doing the dOsai (DO NOT wash the tawa) You should get perfect dOsais after the 2nd one.
Happy dOsaiying :D
Nov,
Thanks buddy. But the process to make a simple Rava Dosai seems to be fraught with almost 30 to 40 percent wastage. And at the end what you get? This crisp dosai which gets into my teeth? LOL
Jokes apart, I will try your recipe and get back to you with both my failures and success stories of "Hemant cooks Rava Dosai" .
Seriously, let me try it out and see.
A quick question.
Can I use Non stick pan to prepare this dosai?
Hemant Trivedi
:lol: :lol:
at the most, 1 or 2 will be wasted and that too if the dosai kal has never been used to make rava dosai.
one more thing. after using the dosai kal, let it cool naturally ie do not wash. you can wipe it with tissue paper if you like.
the next time you need to use the dosai kal, wash it first. :D
Let it dry completely on the fire and then only apply oil. (I usually let the kal smoke first :smokesmirk: before applying the oil. )
NOV,
Thanks for the pep message.
My dosai kaal is ok.
Will try out your method.
HT
Hemantji uncle and NOV anneh,
Its strange, I do not have any trouble with my dosai kals.
I have seperate ones for chappathi and dosai.
( You must see my collection of dosai kals)
As you have said, wash it and dry it on fire.
Then apply gingelly oil liberally. Let it cool.
Wipe off the excess oil with a kitchen towel.
You can use it without any difficulties.
I have never wasted a dosai or rava dosai.
Thanks Kugan98
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kugan 98,
Thanks for the pics.
I have different kals for Dosai and Roti/chappathi.
But I can never pursue my wife "NOT TO WASH THEM" hehehehe
So every time I make dosais, I rub off the hot surface with Onion and get goodest dosais (Bad grammer)
I would love to lay my hands on non stick oxidised aluminium kal.
I have a pan and it is so wonderful.
Whatever. I will never , ever like Rava Dosai. Hehehehe
Hemant Trivedi
Just some suggestions:
When dosai kal sticks the following can be done:
a) fry a little ullutham paruppu in a little oil all over the Kal. ( u can do this twice ).
b) take an onion/slice it & hold it flat side down. Pour little oil on the kal...& rub the down side onion all over. (just as hemanthji has mentioned).
This should prevent from any type of dosai from sticking.
happy non stick dosai kal... :mrgreen:
Have been doing this since I can rememberQuote:
Originally Posted by suvai
as far as I know, the onion rubbing is to make the dosai bottom shiny. also used when making paalaappam.
NOV,Quote:
Originally Posted by NOV
Apart from bottom shining, it prevents dosai from sticking and smooth turning.
HT
ok, but it wont work if you are making rava dosai on a tawa that is used to make chapathi. :P
NoN,Chappathi kal is thinner and I never use it for anything other than Chappathi.
Dear Hemantji, I tried the vadai kari recipe from ur blog & it turned out soooo good... This is the first time I'm having this dish & liked it a lot... it went well with both dosai & parotta... From now on it'll sure make a presence in our house whenever we make/buy paruppu vadai... Thanks a ton for the recipe...:)
Dev,
Thanks for the feedback on Vadai curry.
It is truly an amazing side dish.
Hemant Trivedi
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to Mr Hemant and all readers/contributors of this thread!
Dear Nov and Friends,
Wishing you all a happy new year .
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Thanks
Hemant Trivedi
Nichiro uncle, wishing you a very Happy New Year.
Kugan98
Thanks Kugan 98,Quote:
Originally Posted by kugan98
Wish you the same.
Hemant Trivedi
Happy New Year Hemanthji!!
Suvai,
Thanks for your warm wishes.
HT
Friends,
I completed 60 years today and am starting 61st year.
Hope for a very peaceful world.
HT
Congrats Hemantji!!!... wish you many many more happy,healthy, peaceful years!!!...
Happy 60th Hemanthji!!! May you be blessed with good health & happiness!!
Uncle, I wish you a very happy birthday.
May the Almighty bless you with long life,
A very good health and lots and lots of happiness.
Happy Birthday Uncle.
Kugan98
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Hemanthji,
Many more happy returns of the day. May God shower you with good health, a long and happy life.
Suja Rajkumar
Dear Friends,
I thank you all for your kind birthday wishes.
Let us all pray for universal happiness and peace.
HT
Belated wishes: Happy birthday and many happy returns of the Day, Nichiro!
Dear Mr.Hemant Trivedi!
Belated wishes for a very Happy birthday!
I wish you a bright and fulfilling future with happiness and good health.
PP Madam and Mrs. Mano,
Thanks for your warm wishes.
I am truely blessed.
Hemant
Dear Friends,
A lesser known chilli called NEI MOZAKA is grown in Nilgiris. A friend has seen these chilli pepper in market there. The pods are roundish and small like glass marble.
Does any of you know of this.
I will be very grateful if I can get some info.
Thanks
HT
Uncle, I will try to find out for you.
Any way would these be any help to you.
Thanks Kugan98
Malaysian GoronongMalaysian Goronong: Most likley the only habanero from Malaysia/Indonesia. Bright yellow/orange pods that have the most odd shapes. Flavor is sweet and hot! Currently the only source of these in the United States and the only source we could find on the web. 10 seeds for $10.ghost pepper seed sale1
Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net
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