Tag: fried food

Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
Fried Foods monsoon food snacks

(128) Batata Vada

Ingredients

  • 1Kg Potatoes.
  • 1 cup finely chopped coriander leaves.
  • 4 Green chili finely chopped or paste.
  • 2 inch size Ginger paste.
  • 2 tbsp. Lemon juice.
  • Oil for frying.
  • 1 cup besan for making batter.
  • Salt.
  • 1 tsp. red chili powder for batter.
  • ¼ tsp. Asafoetida powder for batter.

Method

  1. Wash and pressure cook Potatoes upto 3 whistles.
  2. When pressure gets released open the lid .
  3. Peel each potato and mash immediately when it is hot otherwise pulp will remain granular.
  4. Make a fine paste of green chilies and ginger. Add this paste to potato pulp.
  5. Add coriander leaves and lemon juice and mix lightly and make table tennis size balls.
  6. For making batter take gram flour ( besan) in one sauce pan .
  7. Add salt, red chili powder, asafoetida and oil .
  8. Mix all ingredients and make thick flowing consistency batter.
  9. Pick one ball of batata vada , dip in batter and fry in hot oil.
  10. Fry till golden brown and serve hot vada with green chutney, red sweet chutney , garlic chutney and bread
Batata vada
Vada batter.
Consistency of vada batter
Categories
cold drink

(116) Chhas

Ingredients

  • 1 cup Curd.
  • 3 cup chilled water.
  • 1 tsp. Chhas masala.

Method

1. Take 1 part fresh curd (not sour).

2. Churn well until smooth (traditionally with a wooden churner or whisk).

3. Add 3 parts water for the standard version (Pitta-prone: 4 parts water).

4. Churn again until frothy.

5. Optionally, remove the top cream layer for a light (Laghu) drink.

Serve Chhas either with regular chhas masala or you can prepare masala according to your prakriti as follows.

Dosha-specific Spice Additions

For Vata Prakriti

Warm and grounding spices:

½ tsp. Roasted cumin powder.

¼ tsp. Rock salt.

Pinch of Dry ginger powder.

Benefits: Improves appetite, reduces gas, and helps the digestion.


For Pitta Prakriti

Cooling and calming:

½ tsp Roasted cumin powder

1 tsp. Fresh coriander leaves (finely chopped)

A pinch of fennel powder

Benefits: Soothes acidity, cools heat, and supports liver health.


For Kapha Prakriti.

Stimulating and drying:

½ tsp. Roasted cumin powder

¼ tsp.Black pepper

¼ tsp.Dry ginger powder

¼ tsp. Rock salt

Benefits: Clears mucus, boosts metabolism, and reduces heaviness.