Loka Samastha Sukhino Bhavanthu!

Loka Samastha Sukhino Bhavanthu!


warm WELCOME to my Hobby Lounge.
Just Recline, Relax smiley and Enjoy a "Good Time" @ My Hobby Lounge smiley


December 15, 2011

Daabeli Masala


Ingridients :

  1. Cloves - 1 tsp
  2. Fennel seeds - 1/2 tsp
  3. Black Pepper - 1/2 tsp
  4. Coriander seeds - 1/2 tsp
  5. Dry Ginger Powder - 1/2 tsp
  6. Turmeric Powder - 1 pinch
  7. Red Chilli - 6 Nos.
  8. Mace - 3 or 4 blades
  9. Star Anise - 2 nos
  10. Bay Leaves - 2 nos
  11. Black Cardamom - 2 Nos.
  • Dry roast cloves, fennel seeds, black pepper, coriander seeds, red chilli, mace, star anise, bay leaves and black cardamom. 
  • In a mixer put the roasted ingridients, dry ginger powder and turmeric powder. Grind little coarsely. 
  • Allow it to cool and store in an air tight container

    Batata Vada / Potato Vada

    A Potato based flavourful & filling snack which also forms the patis for the famous Indian Burger aka Vada Pav.

    Potato combined with spices, seasoned is shaped into balls and dipped in batter and deep fried in oil.  

    Those who don't have time to sit for a detailed lunch, buy a vada plate or vada & pav, munch and go. A filling and delicious snack.

    Ingridients :- (makes 5 to 6 Nos.)

    1. Potatoes (medium) - 2 Nos
    2. Ginger - 1" piece
    3. Garlic - 5 big pods
    4. Green chillies - 2 Nos
    5. Coriander Leaves finely chopped - 2 tbsp
    6. Salt to taste

    for tempering :-

    1. Oil - 2 tsp
    2. Mustard seeds - 1/2 tsp
    3. Cumin seeds - 1/2 tsp
    4. Turmeric Powder - 1/4 tsp

    For the batter :-

    1. Gram flour - 2 tbsp
    2. Rice flour - 1/2 tbsp (optional. you may use completely gram flour too. but this gives crispiness)
    3. salt to taste
    4. Turmeric powder -1 pinch
    Procedure :-
    • Boil, peel and mash the potatoes coarsely (leaving some chunks)
    •  Finely chop coriander leaves and green chillies
    • Peel and grate garlic as well as ginger
    • Heat oil in a wok, add mustard seeds when they splutter, add jeera. 
    • When it turns colour, add grated ginger-garlic and green chillies
    • Saute for a minute
    • Add turmeric powder, salt and the mashed potatoes
    • mix well, cover and cook for 3 to 4 minutes by stirring in between.
    • Remove from flame, let it cool

    • Divide into equal portions 
    • make small balls and slightly flatten them.

    • Heat Oil for frying
    • In a bowl add the gram flour, rice flour, salt, turmeric powder.
    • Adding water little by little make a batter of dosa batter / cake batter consistency (i.e. should be slightly more than dropping consistency)

    • When the oil is hot, dip the potato balls into the batter and put it in oil and deep fry till they turn golden brown.

    • Transfer into an absorbent paper to remove excess oil

    Note :

    1. Prepared the batter after putting the oil to heat up as it will avoid excess oil absorbtion.
    2. The garlic chutney powder can be served as it is or in a little oil, fry some power, which will make them taste more crisp and then serve.
    3. Even without chutney, the vadas taste good.
    For Vadapav, serving proceudre, click here 

      Your Kind Attention Please :-)

      Thank you for paying a visit to My Hobby Lounge to view "Mira's Talent Gallery"

      If you like My Hobby Lounge you can motivate by "Liking", "Sharing", "Tweeting", "Voting", "Following" "commenting" :-)

      To get the latest updations, "subscribe" using your e-mail ID

      Use "search" option for things you are looking for in My Talent Gallery.

      Cookbook is given in dropdown list form for your convenience. You will find it on the right side column. Wish you a great time :-)