Suswad Foods

04/07/2017

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आषाढी एकादशी च्या हार्दिक शुभेच्छा

14/06/2016

Today's special Veg Pulav व्हेज पुलाव

30/05/2015

Chickpeas and spinach is a great combination and a healthy, protein rich dish. Chickpeas immersed with spicy spinach gravy. This dish can be served with roti, naan or any other bread.

18/05/2015

How to make Potatoes In Spicy Tamarind Sauce -खट्टे तीखे आलू

21/10/2014

दिवाळीच्या हार्दिक शुभेच्छा

18/10/2014

Authentic Home Style Diwali Faral

09/08/2014

What’s more powerful than a speeding vaccine? Soap and water! Wash your hands, wash them well, and wash them often, and you’ll protect yourself from illness. Washing your hands often is the best way to avoid disease. And it’s much cheaper than drugs. The Centers for Disease Control and Prevention (C…

08/08/2014

08/08/2014

We always enjoy yummy batata Vadas at a stall in Karjat on way to dear friend Neha Damania's family farmhouse. There are subtle differences that make a great or good vada. These are in the great category . Made these after a long time and was enjoyed by all...

Makes: 10-12 vadas | Time: 45 min | Spicy Meter: Medium Savoury Spicy| Cuisine: Indian Street Food

Ingredients:

For the Batata Vada (Potato Balls)
• 8-10 large potatoes (boil and mash soft by hands, leave a few bits here n there)
• ½- ¾ tsp turmeric
• Lime juice (adjust to taste)
• salt to taste

Make a paste of:
- 10 – 12 large garlic cloves
- 2 inches piece ginger
- 3-5 green chillies (to taste)
- handful of fresh coriander leaves

Mix all the above ingredients, taste and adjust seasoning – salt, lime juice, chillies (add finely chopped or crushed chillies if required).

For Tempering the Potato mixture
• 1 tbsp oil
• 1 tbsp whole mustard seeds (rai)
• 5-6 curry leaves (finely chopped)
• ¼ tsp asafetida (hing) – optional

Heat oil, pop n crackle the mustard seeds, turn off heat, add the curry leaves and asafetida. Pour this over the potato mixture. Mix well together in the mashed potatoes, make medium sized ball ready to dip in batter and deep fry.

Batter for deep frying.
• 1 ½ cup gram flour (besan)
• 2 tbsp cornflour (optional)
• ½ tsp turmeric
• ½ tsp cumin powder (jeera powder)
• ½ tsp coriander powder (dhania powder)
• salt to taste
• water

Mix all ingredients together with water to make a thick but running batter.

Frying the vadas

• Heat oil in a deep pan/kadhai, keep on medium heat
• Dip each ball in the besan batter and gently lower in the oil.
• Fry till golden brown and a bit crisp on the outside
• Place on soaking paper to soak the excess oil out
• Take the pav, apply the green chutney on one / both sides, place the vada, sprinkle the red garlic chutney and enjoy with a hot cup of Indian masala chai.

01/08/2014

Many areas of nutrition tend to elicit controversy, but dietary fiber is usually not one of them. Scientific evidence links fiber intake to a plethora of health benefits, including treating and preventing constipation, hemorrhoids, and diverticulosis; decreasing blood cholesterol levels, which prote…