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Topic started by HEMANT (@ 63.109.250.131) on Tue Jan 23 03:14:55 .

As the Food Minister in Krishnan's Cabinet, I have started this corner.I have about 30 years experience in North, South and Western Indian cooking.This I would like to share with the Forum Hubbers on a day to day basis.
It would be my endevour to give you some of the best recipes which I have found SUPER in this section.All the lovers of GOOD FOOD and all the SAPPADU RAMAS are invited to join and benefit from me.
(LET ME NOT FORGET ALL THOSE WORKING WOMEN TOO!!)

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From: Hemant Trivedi on Sun Nov 1 19:10:38 2009. [Full View]

suvai,

next in pipeline is Potao Bonda aka BATATA VADA.
From: suvai on Sun Nov 1 19:12:45 2009. [Full View]

Hemanthji,
could u kindly post vada pauv that u get on the road side in bbay??? plz.. a friend of mine has been searching for the authentic taste...thanks in advance.
From: Hemant Trivedi on Sun Nov 1 19:15:34 2009. [Full View]

suvai, vada pau is nothing but a potato bonda placed in between two slices of bread with chutney.
From: suvai on Sun Nov 1 19:18:17 2009. [Full View]

so one can use batata vada recipe of yrs on bread?
From: Hemant Trivedi on Sun Nov 1 20:03:34 2009. [Full View]

suvai wrote:

so one can use batata vada recipe of yrs on bread?

Actually PAV means Double roti in Tamil. Vada Pau is one large or two small potato bondas placed in between halved double roti . Chili-Kothumalli chutney with sweet chutney is also put there in. The result is a spicy bonga pau sandwich. This is vada pau.
You can use my potato vada recipe with bread slices/double roti.

Actually, a pav is sliced horizontally in halves almost till end but not completely. It should open like a book. Vadas are placed inbetween and served.

Some people do not use any chutney but I would prefer to.
Smear spicy chutneys on roti halves. One side sweet and other side hot chilli chutney.

Enjoy
From: suvai on Sun Nov 1 21:32:59 2009. [Full View]

Thank you Hemanthji
From: Hemant Trivedi on Wed Nov 4 19:36:40 2009. [Full View]

friends,

Now my food blog has facility to get instant translation into any international languages like, Malay, Indonesian, chinese, Japanese, French, German , Arabic etc.with about 50 languages.

What started with Forum Hub, has grown so much.
Thank you FH and all my friends at FH.

Hemant Trivedi
From: suvai on Thu Nov 5 0:13:09 2009. [Full View]

Hemanthji!
From: kugan98 on Thu Nov 5 1:51:00 2009. [Full View]

Congrats on your achievement uncle.
God Bless You.
Kugan98
From: Hemant Trivedi on Fri Nov 6 14:26:26 2009. [Full View]

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.

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

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.

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

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