A04 Kothimbir Wadi

INGRADIENTS

Coriander leaves 2 bunches
Green chillies 4 nos.
Besan 1 cup
Jaggery ¼ tsp.
Soda-bi-carbonate A pinch
Turmeric powder ½ tsp.
Oil 2 tbsps.+
Salt To taste
Deep-frying
Banana leaf 1 no.

METHOD

1. Clean coriander leaves, wash well and then chop finely. Keep aside about 2
tablespoon chopped coriander leaves for garnish.
2. Wash green chillies, remove stem and then chop.
3. Combine remaining coriander leaves, green chillies, jaggery, salt,
soda-bi-carbonate, turmeric, besan, and oil. Add water to make medium hard
dough.
4. Roll it out into cylindrical shape of 2 inches diameter.
5. Grease banana leaf with a little oil, roll the dough in it.
6. Steam it for 15-20 minutes or till done.
7. Remove, cool and cut in to 1 centimeter slices.
8. Heat oil to moderate hot level and deep fry steamed wadi till crisp and light
golden brown in colour.
9. Remove, drain off excess oil, sprinkle chopped coriander leaves on top.
10. Serve hot.

A03 Kanda Bhaji

INGRADIENTS

Gram flour 150 gms.
Sliced onion 1¼ cup
Chopped green chili 1 tsp.
Chopped green coriander 1 tsp.
Cumin powder 1 tsp.
Oil for deep frying -
Salt As per taste

METHOD

1. Apply salt to the sliced onions and keep aside for 10 minutes.
2. Mix all the remaining ingredients with the gram flour and add water to make a
thick batter.
3. Squeeze out excess water from the sliced onions and mix with the batter.
4. Heat oil in a Kadhai. Drop the batter with a spoon or with hand into moderate
hot oil. Deep fry until cooked and golden brown in color.
5. Remove from oil and keep on an absorbent paper or towel to remove excess
oil.
6. Serve hot with Mint chutney.
Note: For better results, take out bhajias when they are half done and press them
between your palms (remember these will be hot) and again deep fry until golden
brown and crisp.
Indian Food Guide: Recipes - Kanda Bhaji

A02 Medu Vada

INGREDIENTS

Urad dal (without skin) 2 cups
Green chillies 6 nos.
Ginger 1”piece
Curry leaves 10-12
Asafoetida ¼ tsp.
(optional)
Salt 2 tsps.

METHOD

1.Wash and soak the dal in fresh water for about 1 hour.
2.Drain and grind to a smooth and spongy batter. Add salt, asafoetida and mix
well.
3.Wash and mince the green chili, ginger and curry leaves and mix into the
batter.
4.Heat oil in a kadai. Wet the palm, take some batter and flatten to a round
shape, make a hole in the center with your thumb and slowly slide into the hot oil.
This batter should yield 25-30 medium sized vadas.
5.Deep fry on both the sides till crisp and light golden brown.
6.Drain well on an absorbent towel and serve hot with sambar and/or chutney.

TIPS: If you find it difficult to make the shape, you can use a piece of plantain leaf
to make the shape and then slowly invert it into the hot oil.

Substitute red chili for the green chili for a different taste. Add one onion while
grinding the dal to get very crisp and tasty vadas.

A01 Mirchi Vada

CATEGORY "A" SNACKS & SAVOURIES


Ingredients

Large green chili 16 nos.
Boiled potatoes 500 gms.
Red chili powder 1 tbsp.
Garam masala powder 1 tsp.
Chaat masala 1 tsp.
Chopped green coriander 1 tbsp.
Salt As per taste

Batter
Gram flour 200 gms.
Baking powder 1 tsp.
Red chili powder 1 tsp.
Oil for deep frying
Salt To taste

Method



1. Slit green chilies and remove the seeds.
2. Peel and grate boiled potatoes and add red chili powder, Garam Masala
Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this
into 16 equal portions.
3. Stuff a little of this mixture into the green chilies and also cover the chilies with
this potato mixture.
4. Now prepare a thick batter using gram flour, baking powder, red chili powder,
salt and about 1 cup of water. Keep the batter for about 10 minutes.
5. Heat oil in a Kadhai to a moderate temperature. Dip stuffed green chilies into
the gram flour batter and deep fry until golden brown.



Note: Select large sized green chilies for this recipe. It will not only give it a nice
definite shape but also would not be very hot.

Marathi Foods

Hi Guys and Gals,

I have a deep love for regional food. The kind of food that you cannot buy in a generic restaurant here in Gulf. The kind which requires an invitation into someone's home, where it is made by loving hands and served with pride. I always wanted to represent Marathi food on websites for all my friends who love making marathi foods. The Marathi dishes that came to my mind at the first instance are always "bhakri" and "rassa". Anyway,


I have divided dishes into 10 main categories:



A. Snacks & Savouries

B. Dals & Pulses

C. Rice

D. Soups & Stews

E. Main Course

F. Drinks & Squashes

G. Pickles & Chutneys

H. Desserts

I. Indian Breads

J. Salads, Raitas & Sauces