My dear friends,
I apologize for not having been able to post new recipes for you, these last few weeks. It was pepper season here and I had to do my part in picking, threshing, drying and cleaning our organic black pepper. I love the work, and this is the only black pepper I use in all my cooking. To make up for my absence, I am posting 2 beautiful recipes for you, with a promise of more to come. Happy cooking and happier tasting to all of you!
I have tasted curd vada (dahi vada / taire vada) from several places, all over India, but the one curd vada which satisfied my palate and satiated my tummy always several steps above all others is the masala curd vada my mother used to make for us kids at home. The whole family would compete with one another to finish off the vadas and no matter how many we ate, we would still be greedy for more!
The secret of its incomparable taste, I found, lay not in any special secret ingredient, but simply in the meticulous method of its preparation. Even though a food processor was available, my mother would always use the granite hand grinder to grind the batter to its superfine, fluffy texture, before she would gather it up for frying. Of course, the ‘mixies’ (food processors) of those days were simply not as powerful or efficient as those available today. Whenever the nostalgic memories of my childhood bring forth the vivid pictures of my mother’s masala curd vadas on the screen of my mind, I surely make some for my husband and myself (our children do not like curd, so they get plain vadas and green mint chutney!). Here, I gladly present you with a dish which is sure to haunt you in your dreams, making you yearn and drool for it!