Vada Pao

This recipe is very special to me. I have fond memories of eating Vada Pao in the city of dreams: Mumbai.

Yes, Mumbai is the city which is known to the world for its Dabbawala's, local trains without a door! torrential rains, Bollywood...and yes...you guessed it right! Vada pao:)

I make it whenever I feel like it, as it is so simple yet delicious to prepare. Honestly, I do not bother with making the hot chutney, life is too short for that, instead, I just add more chillies to give that spicy kick to it.

There is a really lovely Irani style restaurant in Central London, called: Dishoom, which is gaining a huge popularity by each passing day. They do a justice to this much loved simple Mumbai snack.

In Mumbai, it is eaten by the hungry office goers, or the college students just outside the premises there are plenty of independent vendors selling these for as little as 30 pence. It is sandwiched between a soft bread roll, called-Pav.

If you haven't eaten one, then you certainly are missing something! Luckily, you do not have to go to Mumbai to eat one, I am sharing this recipe which is close to my heart with you.

©The Spice Angel

INGREDIENTS (MAKES ABOUT 8 TO 10)

Boiled Potatoes – 2

Asafoetida-1/4^th tsp

Turmeric powder – 1 tsp+ ½ tsp

Mustard seeds - 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 4 to 8

Ginger and green chilli paste- 1 ½ tsp

Fresh chopped coriander leaves – 2 tbsps

Lime zest and juice – 1 tsp 

Baking soda – 1 tsp

Gram flour – 2 cups

Salt to taste

Sunflower/Vegetable Oil 2 tbsp + to deep fry

METHOD

1.    Boil the potatoes in their skin. Let them cool, peel the skin when cool enough to handle. Lightly mash the potatoes.

2.    In a bowl, add the gram flour, ½ tsp of turmeric powder, soda, and salt. Add water at the room temperature to form a semi thick consistency that should be similar to that of a double cream.

3.    Add 2 tbsps of oil in a pan, when hot enough add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it crackle. This should take about half a minute, now add the paste of green chillies and ginger in the oil, give it a quick stir before adding it to the potatoes and turmeric powder with chopped coriander, lime juice and zest. Check the seasoning.

4.    Form small balls with this mixture. Heat oil in a deep bottomed frying pan for deep frying. Dip the balls in the gram flour batter, and deep fry the balls until lightly golden brown on all sides. Serve hot.

 NOTES

·         You may stuff the vada in a bread roll for a quick snack; similar to a burger.

·         Tastes great on its own, or with a dipping sauce.

·         For best results use the oven for reheating (gas mark 3 for 12; stand for 3 minutes); or deep fry until hot again.

·         Will keep well in the fridge for up to 3 days. However, doesn't freeze well.

Ginger Fudge

Ginger is one of the widely used ingredients in Indian cooking. It not only adds a distinctive flavour to the food, but also has unique antibacterial properties.

Growing up in India, whenever we had coughs or colds, my mother used to make a concoction by boiling ginger, tea, and sugar with a hint of cardamom. It really soothed the throat and magically made the cold symptoms to vanish in no time!

I particularly have fond memories of a man who used to sell 'Ginger fudge', it was sweet and pungent from the ginger. It was a lovely treat and went down well after a heavy meal.

Here is a recipe for Ginger Fudge, it will last in the fridge for up to 2 weeks, excellent in winter months or any time for that matter! I have adapted the recipe to make it closer in taste to the one I had back home. I hope you all will be able to try it out. Do keep me posted. 

Ingredients:

200 gram fresh ginger

200 gram powdered sugar

1 Cup milk

1 tsp ghee

 

Method

Wash and peel the ginger root. Cut into small pieces. Add ginger pieces into a blender and Blend well and make a fine puree. Keep a steel plate ready. Grease it with some ghee.
Heat the ghee into a wide saucepan. Add ginger mixture along with milk, mix well.

Cook over medium-high heat. Keep stirring and do not let the mixture settle at the bottom.
As the mixture thickens, within a few minutes the mixture will be ready to spread. Switch off the gas and after 2 minutes, add powdered sugar to mixture and mix well.
Immediately spread the mixture on greased plate and spread with a spatula or knife.
Cut into 1 inch squares and keep in an airtight container.

 

Note:
Peeling and cutting ginger into small pieces is important as ginger is fibrous. Hence, won't get ground well if big chunks are used.

 

 

 

www.thespiceangel.co.uk