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Batata Vada using leftover Masala

If you have leftover potato Masala that you make for Masala  Dosa then don’t worry make this easy peasy instant Batata  .   Base:  1.5–2 cups Leftover potato masala Batter:  1 cup gram flour (besan), ¼ tsp turmeric, salt, a pinch of baking soda, and water. Optional Crunch:  Add 1–2 tbsp rice flour to the batter for a crunchy texture   Prep the Masala:  If the leftover masala is chunky, mash it slightly. If it lacks heat, add chopped green chilies, ginger garlic paste, or fresh coriander. 2. Shape:  Grease your hands with a little oil and roll the mixture into lemon sized balls  or slightly flattened patties. Mix the Batter:  Combine the batter ingredients, adding water gradually until it reaches a  thick, smooth flowing consistency  that can coat a spoon. Fry:  Heat 2 inches of oil in a pot. Dip each ball into the batter to  coat all sides , then carefully slide it into the hot oil. Finish:  Deep fry on...
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Heirloom Tomato Gazpacho


A Gazpacho is basically a chilled raw soup from Spain and a perfect treat when temperatures rise in summer. It is made by blending vegetables /fruits. If you are a tomato fan, like to eat healthily, then you will definitely love this recipe like me.

There are so many versions...but today I am sharing with you a recipe that includes heirloom tomatoes. These are usually none hybrid tomato variety, passed down intact among families across the country, so beautiful to look at with lots of bumps, gorgeous color, and delicious to eat.
You can find them in both full size and cherry size. You may find some mysterious colors inside.They are fruity, sweet and less acidic than the regular tomatoes.

You can make this with regular red tomatoes if heirloom tomatoes are not available.I have added minced veggies for garnishing like red onions, bell peppers, cucumbers for some texture. Let's dig into the recipe.

Makes 1 bowl...adjust the measurements as required.

INGREDIENTS:
Heirloom Tomatoes 2
Extra virgin avocado oil  2 tbsp
Balsamic Vinegar /Sherry vinegar 1 tbsp
Peeled Garlic clove 1
Worcestershire Sauce /Hot Sauce 1 tsp (optional)
Salt to taste
Fresh Black pepper 
Finely Minced Cucumber 1/4 cup
Finely Minced Yellow bell pepper 1/4 cup
Finely Minced Green Bell pepper 1/4 cup
Finely Minced Red Onion 1/4 cup
Finely Minced Black Olives 1/4 cup

For Garnishing
Cilantro leaves
Basil leaves

INSTRUCTION
1.Cut the tomato in large chunks and add to a blender along with avocado oil, vinegar , garlic clove, Worcestershire sauce/Hot sauce (if using).Blend until smooth

2.Add fresh ground black pepper and salt to taste.

3.Refridgerate the puree until it is nice and cold before serving.

4.When ready to serve, put some of the minced cucumber, onion, and pepper in the bottom of small bowls.Fill the bowl with chilled Gazpacho and then top with garnishes.


I hope you will love this ultimate summer refresher .Do give me a feedback and subscribe for such yummy recipes.





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