KOTHIMBIR VADI

Kothimbir Vadi is a savory Maharashtrian snack. It is made of Fresh coriander leaves and Besan/gram flour. Coriander as I have mentioned in my previous posts is my favourite herb. So when there is a recipe predominantly with coriander leaves how could I let it go and hence the post.

This recipe is very simple, flavourful( this word is used many times across this blog if you notice, as I believe the flavour is a very important entity to any food.) and healthy. This snack has a strong resemblance to Gujarath's Muthias( will blog this soon).

Traditionally this snack is deep-fried, but now one can shallow fry or saute in a small amount of oil too. This dish is cooked twice as it is steamed first and then shallow fried. It is soft and moist when steamed and develops a nice crunch when fried. It goes very well with the sweet chutney and garlic chutney and makes for a great tea time snack. Made to bite-size pieces can be served as a starter in get-togethers. I have really wanted to try this recipe for a long while and I'm happy I did. Everyone at home was pleased by this dish😊.

While you are here please view other recipes by Rajjos kitchen like 

Semolina Cheese balls, Dahi Pohe, Stuffed Kuzhi Paniyarams, 

Moong dal Kachoris, and more...

here is the recipe of Kothimbir Vadi for you--

PREP TIME: 15 Mins                                            COOK TIME: 25 Mins

TOTAL TIME: 40 Mins                                          COURSE:  SNACK

CUISINE: MAHARASHTRIAN                             SERVINGS: 4

                                                                              AUTHOR: Rajni Ram

Ingredients:

Fresh Coriander finely chopped 2 cups

Besan/Gram flour 1 cup

Green chillies 2-3

Ginger 1 inch piece

Garlic(optional)

Salt as per taste

Turmeric powder 1/2 tsp

Red Chilli powder 1 tsp( or as per taste)

Jaggery 1 tsp

Tamarind pulp 1 tsp

Curd 1/2 cup

Water as required

cooking soda 1/2 tsp

Mustard seeds 1 tsp

Jeera/cumin seeds 1tsp

Asafoetida 1 tsp

Grated coconut 1 tbsp

sesame seeds(white) 1 tsp

Directions:

Get the steamer/ pressure cooker ready for steaming. By the time the batter gets ready, the water would have heated and the batter can be steamed immediately, after mixing.

Make a coarse paste of green chillies, ginger, and garlic(if using).In a dish take the Gram flour/besan, add the ginger-green chilli paste, followed by salt, turmeric powder, red chilli powder, jaggery, tamarind pulp. Mix nicely. Now add the curd and stir with a spatula. It will be a semi-wet mixture. Add in the chopped coriander leaves followed by a little water( around 1/2 cup) and make a thick batter. The batter should not be runny, so add water little at a time. Grease a plate or flat vessel with oil and before pouring the batter into the greased plate/ vessel add the cooking soda and stir nicely so that the soda combines well with the batter. Immediately pour the batter into the greased plates, tap the plate lightly, so that the batter settles evenly and place it into the steamer. Steam for 15 minutes. After steaming, remove and cool completely. Cut them into squared or diamonds and keep aside. Heat sufficient oil in a flat pan and put in the tempering of mustard and cumin seeds. As they splutter, add asafoetida and place the cut vadi pieces and fry until they turn brown. Keep turning sides for equal cooking. Remove when all sides are lightly brown and crisp. In the same pan drop the grated coconut and seame and roast until they turn light brown. Now scatter this on the fried Kothimbir Vadi for nice flavour.  Kothimbir Vadi is ready to serve with garam chai...Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Wash the coriander leaves well and drain all moisture, chop them finely.

2.  Pour water into a steamer and get it going, so that by the time the batter is ready the steamer is ready. Make a coarse paste of the chilli and ginger(and garlic too if using) and keep ready.

3. Now in a dish take the besan and add the green chilli and ginger paste, salt, followed by turmeric powder, red chilli powder, jaggery, tamarind pulp. Add the curd and mix well with a spatula. It should be a semi-wet mixture.

4. Now put in the chopped coriander and mix well. Add water little at a time to make a smooth, yet thick batter. The batter should not be runny. Grease a plate or a flat dish with oil.

5. Now just before pouring the batter into the plate, add the cooking soda and mix well. Pour the batter into the greased plate and set it in the steamer for 15 minutes.

6. After steaming, remove the plate and cool completely. Cut into squares or diamonds and set aside. In a flat pan, pour sufficient oil for shallow frying. Add the mustard seeds, cumin seeds and asafoetida and place the cut Vadi pieces into the oil. Fry each side until light brown and crisp. Remove from pan. Repeat for all the pieces. 

7. Now in the same pan put in the grated coconut and Sesame seeds and saute until light brown. Put this on tempering on the vadi for a nice flavour. The Kothimbir Vadi is ready.

NOTES:

1. The ratio of coriander leaf to Besan is 2:1, stick to that. More quantity scale up the measures in the same proportion.

2. Wash and drain the coriander leaves well before chopping.

3. I have not used garlic, but it can be added.

4. If you like the Vadis deep-fried, go ahead and fry them. 

If you tried this recipe and liked it please comment below. I would love to hear from you.

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MOONG DAL KACHORI(KHASTA KACHORI)

Kachori is a savory snack with stuffing that has lip-smacking flavours. It is a very popular dish in North India.  It can be served as it is with green chutney or can be made into a chaat and served topped with curd, green and sweet chutney and some crisps.

The Kachori has many variants of stuffing the outer cover remaining the same. Khasta Kachori, Aloo Kachori, Pyaaz Kachori, Matar Kachori, and Mawa Kachori are some of its variants. 

I have made Khasta Kachori with Moong dal stuffing. It can be made with an Urad dal stuffing too and some use a combination of both Urad and Moong dals to make this kachori.

 I have used only Moong dal as I  like the texture of this stuffing and find this tastier.  A perfect Kachori is one which is crisp and flaky on the outside and well puffed and hollow on the inside and with the stuffing stuck to the crust.

In some regions, the Kachori is served with an Aloo subji, like I did today. Kachoris keep well up to 4 to 5 days if kept in an airtight container. I have wanted to make these Kachoris for a long time now and as dal Kachoris are my favorite,  decided to start with them.  

Whenever we visit Jaipur there is a particular sweet shop we visit and no one makes Kachoris as good as them. Tried recreating the magic, as creating the perfect crust and flakiness is a truly technical job, and believe me, it improves with practice because then you start understanding how each element behaves.

While you are here please check out my other snack recipes like------

Semolina Cheese balls, Savoury muffins, Veg Kothu Parotta, and more.

Here is the recipe of Moong dal Kachori for you--

  

     PREP TIME: 20 Mins(1 hr soaking)                    COOK TIME: 40 Mins

     TOTAL TIME: 40Mins                                         COURSE:  SNACK

     CUISINE:  NORTH INDIAN                               SERVINGS: 6(12 Pcs)

     AUTHOR: Rajni Ram

     Ingredients for Dough:

     Maida/ refined flour 1.5 cups

     Butter/ghee 3 tbsp 

    Salt 1/4 tsp

    Baking powder 1/2 tsp

    Lemon juice 1 tsp 

    Coldwater(refrigerated) as required

    Oil for frying

    Ingredients for Stuffing:

    Moong dal 1 cup soaked for 1 hr

    Salt as per taste

    Coriander powder/dhania powder 2 tsp

    Red chilli powder 1.5 tsp

    Fennel Powder/Saunf powder 1 tsp

    Tamarind paste 1 tbsp

    Jaggery 1/2 tsp

    Asafoetida 1 tsp

    Jeera powder 1/2 tsp

    Mustard seeds 1 tsp

    Cumin seeds 1 tsp

    Ginger 1 inch finely chopped

    Oil 1 tbsp

    Coriander leaves finely chopped 1 tbsp

    Oil for frying

   Directions for dough:

 Take the Maida/ refined flour in a dish and add the salt, pour the butter/ghee and mix well. When you take the flour and close it in your fist, it should hold shape without breaking. Now start adding the water little by little and combining to form the dough. Form a Roti kind of dough, not very stiff. Cover and let it rest for a minimum of 15 minutes.

   Directions for stuffing:

 Drain all water from the soaked moon dal and put it ina blender. Give it 2 small spins in the mixer so that it forms a coarse mixture. Take oil in a Karahi and put in the mustard seeds and the cumin seeds, as they crackle add the ginger and fry.   Now add all the spice powder to the oil and fry for 30 seconds. keep stirring, they should not burn. Ensure there is sufficient oil for frying the masalas. Now add the coarse moong dal mixture to the oil and mix well. Add the tamarind paste and   Jaggery. Keep mixing until the masalas have evenly mixed with the dal stuffing.   Remove from flame and cool.

   Directions for Kachori:

 Pinch the dough into small balls. This quantity will yield around 12 balls. Now take one ball at a time, dust with some flour and roll it into a small Puri. Put in a   little of the stuffing in the center of the ball, you can also make small balls of the stuffing and keep ready if that's convenient. Now bring together the edges of the rolled puri and seal nicely. remove excess flour and seal well. After sealing the roll out the stuffed ball into a small puri and deep fry in oil that is heated to a  medium-high. Fry until nicely browned and remove from oil. Kachoris should be fried in medium heated oil for best results, only then will they turn crisp and flaky.  The Khasta Kachori is ready to serve.

   Serving suggestions:

 Serve with sweet and green chutney, or with Aloo Rassedar subzi, or as chaat with sweetened curd and combination of chutney and Sev. Kachoris can be relished just by themselves too and can be stored in an airtight container for 4 to 5   days. Enjoy. Bon Appetit.

   STEPWISE RECIPE FOLLOWS:

  1. Assemble all ingredients. Soak Moong dal for 1 hour.

   2. For the dough--take the Maida, salt, baking powder and ghee in a dish and combine well. When you clump the mixture in your fist, it shouldn't break. Now add cold water little by little and knead to form a dough. Leave to rest for 15     minutes.

  3. For the stuffing -- drain all water from the Moong dal and put it in a blender along with some salt and grind coarse such that some dals are whole.  

  4. Take oil in a pan and add the mustard and cumin seeds, add the chopped ginger followed by all dry masalas. Fry the masalas in oil for 30 seconds. Now add the ground Dal and mix nicely such that the masala coats the dal mixture, now add the tamarind pulp, jaggery and cook for 2 minutes. Any moisture in the mixture should evaporate. leave the mixture to cool.

 5. To form the Kachoris knead the dough again and pinch small portions and make small balls of them. Take one ball at a time and dust with some flour and roll it into a small puri. Put the filling in the center and bring the edges together and seal well. Roll out the puris a little thick with put much pressure or the covering may break in oil spreading the stuffing in the oil. Repeat for all balls likewise and keep aside.

  6. Now heat oil for frying the kachoris. The oil should be medium hot. Take one flattened puri at a time and drop it in the oil gently. fry in low- medium heat until the Kachoris puff up, turn crisp and brown. Remove from oil and drain on absorbent paper. The hot Kachoris are ready to serve. 

   NOTE:

  1. Use cold water to knead the dough, it results in a nice flaky crust.

  2. The ghee for the dough can also be heated and poured into the flour before kneading as it gives a crunchy crust. Be sure to allow the oil to become warm before you knead or you might burn your hand.

  3. The temperature of the oil is very important as very hot oil will result in soft crust. Low to medium oil gives a crunchy crust. To test the oil, drop a small bead sized ball of flour in the oil. It should sizzle but not rise on top immediately. This is the right temperature for the oil.

  4. If you wish you can shape the stuffing into small balls too for filling, so that it is not messy or if you are comfortable;le using a spoon to fill that is fine too. 

  If you tried this recipe and liked it please comment below. I would love to hear from you.

ADAI

Adai is a traditional protein-packed South Indian Tiffin recipe. It is made from soaked lentils and rice ground to a paste with a spice mix and roasted on the pan like a dosa. Its an equivalent to the North Indian Moong Chila(with more variety of lentils). What's more its a healthy option for breakfast or dinner. Some prefer the Adai made with fresh batter, while some prefer it fermented( with a slight sourness to the batter). I like both so make some immediately and ferment some batter for the next day.

There can be many add-ins to the batter like- Onions, Drumstick leaves, grated Coconut, etc;. In restaurants, it is usually served with Avial(South Indian mixed vegetables in yogurt )  and white butter. Some have it with Jaggery and white butter, while some may prefer it with sugar or Molagapodi(South Indian gun powder to go with Idli and Dosa). It can be served with Coconut Tomato chutney or onion tomato chutney too. Whatever the accompaniment maybe it is a simple and healthy meal in itself. Here's the recipe for Adai

PREP TIME: 4 hr                                           COOK TIME: 30 Min

TOTAL TIME: 4.5 hr                                      COURSE:  MAIN 

CUISINE: SOUTH INDIAN                            SERVINGS: 4

AUTHOR: Rajni Ram

  

Ingredients for Adai batter:

Whole Urad dal black( Black gram) 2 cups

Whole Urad dal white(black gram with the husk removed) 1 cup

Chana dal(Chickpea pulse) 1 cup

Tuvar dal(yellow gram) 1/2 cup

Idli rice/boiled rice 1 cup 

Ingredients for spice mix:

Black pepper 1 tbsp

Cumin seeds 3/4 of a tablespoon

Curry leaves about 10 leaves

Dry Red chillies 3 big ones

Asafoetida 1 tsp

Salt as per taste

Directions for batter:

 Soak all the dals for a minimum of 4 hrs and grind to a smooth paste. Drain the water from the dals and put them in the blender a little at a time( in 2 batches). Do not add too much water while grinding. Consistency can be adjusted after grinding. Grind to a nice smooth mixture. keep aside.

Directions for spice mix:

Put all ingredients mentioned under ingredients for the spice mix in the dry grinder jar and pulse to a coarse powder.

Add-ins to the batter(these are optional)- Finely chopped onions or drumstick leaves or grated coconut. 

Directions for making Adai:

Mix the spice mix powder with the ground batter and adjust the consistency by adding more water. The batter should neither be too thick nor too thin. it should resemble the dosa batter in its consistency or a little thicker. Add some curry leaves and give a good mix and the batter is ready to spread on the girdle.

To make Adai put the non-stick Tava/girdle on the flame and heat it. Don't get it too hot, or spreading the batter will be tough. Put a little oil on the Tava and spread it all over with a kitchen tissue. Put 2 ladle fulls of batter in the center of the Tava and spread as you would a Dosa, but a little thick. Make a hole in the center of the Adai with a flipper and pour oil all over the Adai and cook for 2 minutes in medium flame. Now flip over the Adai and cook the other side too, drizzling some oil. Cook the Adais on medium flame. You can make them crisp or soft depending on your preference. To make them crisp, be patient and keep flipping to both sides until crisp. This batter proportion makes a really crisp Adai without much cook time. Serve with White butter and Jaggery for this is a deadly combination to enjoy the Adais. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak all dals(mixed) for minimum fo 4 hours at least.

2. Put the soaked dal in 2 batches into the blender and grind to a smooth batter. Do not add too much water at a time. Grind smooth.

3. Make the spice mix by coarsely grinding all the ingredients mentioned under the spice mix and adding it to the batter. Note, the spices have not been roasted before grinding. They have to be ground raw.

4. Now adjust the consistency by adding more water if required. The batter should resemble the Dosa batter in its consistency.

5. The Adai batter is now ready to cook. Heat up a girdle to medium heat. Pour little oil and grease the tava well with a kitchen tissue. Pou 2 ladle fulls of batter in the center of the Tava and spread it like how you would a Dosa. 

6. The Adai batter should be spread a little thick and not thin like Dosa. Make a hole in the center with the flipper pour little oil in it and drizzle more oil all around the Adai and cook for 2 minutes in medium flame or until nicely brown

7. Flip it over and cook for few more minutes drizzling more oil. For a crisp Adai be liberal with oil and alternately keep flipping sides until it turns crisp.

8. Serve with white butter and jaggery.

NOTES:

1. While grinding the dals don't add too much water in the beginning. 

2. The add-ins mentioned here are optional, you can try them some time though for added flavour.

3. The hole in the center of the Adai is made so that the batter cooks through evenly because the Adai batter is spread a little thick as compared to Dosa.

4. No White butter at home, just have it with yellow butter. It tastes just as good or even better.

5. Enjoy this traditional South Indian delicacy with any of the accompaniments suggested by me above.    

 If you tried this recipe and liked it please comment below. I would love to hear from you.

SEMOLINA(SUJI)CHEESE BALLS

This is a desi version of American Corn Cheese balls sans the corn. It’s a no Maida recipe. I made this recipe the first time today and they turned out very well, and hence decided to blog them. They are the perfect tea time snack. I have stuffed the Sooji balls with a seasoned cheese mixture. The cheese mixture is enclosed in a Suji and potato jacket. The use of Suji has made the balls very light and crisp at the same time. Here’s the recipe...

   PREP TIME: 25 Mins                                      COOK TIME: 15 Mins

  TOTAL TIME: 35 Mins                                     COURSE:  STARTERS/ SNACKS

  CUISINE: NORTH INDIAN                              SERVINGS: 4

   AUTHOR: RAJNI RAM

 

                                                                                        

    Ingredients:

    Semolina( Suji) 1 cup

    Potatoes 3 medium size boiled and grated

    Cheddar cheese 1 cup grated

    Coriander leaves 1tbsp finely chopped

    Green chillies 3 finely chopped

    Salt as per taste

    Coriander powder 2 tsp

    Fennel powder 1 tsp

    Red chilli 1 tsp

    Garam masala powder 1/2 tsp

    Pepper powder 1/4 tsp

    Red chilli flakes 1/2 tsp

Directions for filling: Grate the Cheddar cheese, add chilli flakes and pepper and mix well. Make tiny balls of them for stuffing and keep aside.

Directions for Suji balls:

In a pan take 1.5 cups water and put it to boil. As it starts boiling slowly start pouring the roasted Suji into

the water( like making Upma) and keep stirring simultaneously. Stir until all water is absorbed and it becomes dry. Boil the potatoes mash them. In a big bowl put in the cooked Suji, the grated potatoes, green chillies, coriander leaves and all dry masalas- red chilli powder, coriander powder, fennel powder, salt and garam masala and combine all together such that all masalas are well mixed well. Form into a big ball. Divide this into 12 medium-sized balls and keep aside. Take one ball at a time and make a cavity into it with your thumb and widen it, put it the cheese mixture and nicely seal the ball well. Repeat with all balls. Now heat oil for deep frying in a karahi. It should not be too hot. When it is medium hot drop the balls gently into the oil a few at a time and fry them on medium heat until they are nicely brown and crisp. Drain the oil on absorbent paper and serve hot with a bowl of tomato ketchup. The yummy Suji Cheese Balls are ready. A cup of tea to go with it makes for a monsoon time snack. Children too will like this snack. 

    STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Boil and grate potatoes and grate the cheese.

2. Make the filling by adding Red chilli flakes and pepper powder to the cheese and diving the cheese mixture into 12 tiny balls which will fit into the Suji balls.

3. In a small pan or vessel boil 1.5 cups of water with 1/4 tsp of salt.  Once it starts bubbling slowly pour the Suji little by little and stir simultaneously ( like cooking Upma). Once the water absorbs all the Suji and dries up( it should be cooked- colour changes and it becomes pale) put off the stove and cool. This step can be done ahead and kept.

4. In a big bowl put it the cooked Suji, grated potato followed by green chillies, chopped coriander, and all dry masalas and salt and combine all of them well to form a big ball. Divide the ball into 12 smaller portions.

5. Now take one Suji ball at a time and make a cavity( hole) in the centre with your thumb and widen it. Put in the tiny cheese ball into this cavity and seal well. Likewise, repeat for all the 12 portions. ( please check point 5 in notes, as I have updated it recently).

6. Heat oil for frying in a karahi and get it medium hot. Now drop the cheese-filled Suji balls gently into the oil and fry. You can fry a few of them at a time. Get them to a nice brown colour and remove from oil and drain on absorbent towels. Repeat for all 12 portions. Serve. hot with some tomato ketchup. ( please refer to note 6 here).

6

    NOTES:

1. The Suji can be cooked well in advance. The potatoes too can be boiled and grated much ahead.

2. Do season the cheese with chilli flakes and pepper or it may taste bland.

3. Don’t overheat the oil or the insides will remain raw. At the same time, the oil should not be under heated, or the Suji will absorb more oil. To test drop a tiny bit of the mixture, if it rises up gradually it is the right temperature.

4. These Suji balls can be made into bite-sized balls and served as starters for a party or get together.

5. When I made these the next time, I quartered a cheese cube and dusted it with pepper powder, and stuffed it into the Suji balls . If you don’t want to grate cheese, this is an alternate. And the cheese was more melty this way. 

6. Instead of deep frying I tried using a Appe pan ( Appa chatty/ Paniyaram mould) and the outcome was very good. For a less oil option, one can do that too.

If you made this recipe and liked it please comment below. I would love to hear from you.

Savoury Muffins

These Muffins are so buttery and cheesy with a melt in the mouth texture. They taste almost like a Quiche and are very simple to make. You can mix in vegetables if you want, I have just kept them plain. They are a great option for snack time or good to go in children's snack boxes. They keep good up to a week in the refrigerator. I have used plain flour/ Maida here, but as I mentioned earlier that I'm partial to wheat flour, I will be trying these muffins with wheat flour soon and blog the result with the recipe. In the meanwhile let's get to the recipe right away.

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 PREP TIME: 20 Mins                                COOK TIME: 35Mins

 TOTAL TIME: 55 Mins                               COURSE:  SNACK

 CUISINE: WORLD                                     SERVINGS: 4

                                                                   AUTHOR: Rajni Ram 

Ingredients:

Plain flour 2 Cups

Baking powder 1.5 tsp

baking soda 1/2 tsp

Cheddar cheese 1.5 cups

Egg 1

Curd/yogurt 1/4 cup 

Milk 1 cup

Refined oil 1/4 cup

Garlic clove 3 crushed 

Butter 2 Tbsp

salt as per taste( remember the cheese has salt too)

Black pepper powder 1/2 tsp

Chilli flakes 1/2 tsp

Coriander leaves finely chopped or Parsley 1 Tbsp

Directions: 

Crush the garlic, put in a microwave-safe bowl or a small pan. Add the butter to this and melt in microwave/ stove. With this butter garlic mixture brush the muffin tins and keep ready. Reserve some butter- garlic mixture for brushing the muffin tops. Preheat oven to 180 degrees while you make the muffin batter.

In a dish put in the milk, egg, curd, and oil, and mix well. Don't beat or whip it. Just stir well and make it a homogenous mixture. In another dish mix all the dry ingredients- the flour, baking powder, baking soda, salt, chilli flakes, black pepper powder and mix them all together well. Add these dry ingredients into the wet ingredients, little by little. Add the finely chopped coriander/parsley. Finally, mix in the cheddar cheese. Don't mix in the cheese vigorously, just fold it in with very light hands. Now in they go into the muffin tin( I have used silicone muffin cups). Brush the muffin tops with the butter- garlic mixture. Your oven should be hot by now. Place the muffin cups/tins in the oven and bake at 180 degrees for 25 to 30 minutes. Test for doneness by pricking with a toothpick in the center of the muffin. If it comes out clean, remove the muffins and allow to cool completely.

STEPWISE RECIPE FOLLOWS:   

1. Assemble all ingredients.

2. In a microwave-safe dish put in the crushed garlic and butter and melt or put it in a small pan and melt over the stove. Grease the muffin cups with this mixture.

3. Preheat oven at 180 degrees.

4. Mix all the wet ingredients in a dish- milk, egg, curd/yogurt, oil. Combine well and make it a homogenous mixture.

5. Mix all dry ingredients in another dish- flour, baking powder, baking soda, salt, red chilli flakes, black pepper powder. Mix them well and add them to the wet mixture, little by little.

6. Mix nicely with light hands. Finally, add in the cheese and gently fold it in. Scoop the mixture in a spoon and fill in the muffin cups. Brush the muffin tops with butter garlic mixture.

7. Bake in a preheated oven at 180 degrees for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center of the muffin. If it comes out clean remove the muffins and cool completely. If a little undone, bake for a few more minutes. 

NOTES:

1. Feel free to add vegetables of your choice to the muffin dough, I have not added any as I love the cheesy taste.

2. Cheddar cheese is recommended as Mozzarella doesn't add much flavor to the muffin.

3. These muffins stay good up to a month in the refrigerator and are a healthy option for kids' lunch boxes. Just warm them up and they are good to pack.