Wednesday, October 8, 2014

Kothimbeer Vadi - 1

 Come, let's savor "satvik" kothimbeer vadi today. Well, An authentic Maharashtrian naivedya thali is divided into the items on the left (chutney, salads etc.) & deep fried items (Bhujies, papads etc).  Kothimbeer vadi comes handy if you don't want to deep fry. You can just pan/shallow fry using miniscule amount of oil. But if this thaali is meant for Gods (Naivedya), we - as in my Maharashtrian family - don't use any garlic or onion.

Kothimbeer Vadi - 1 (Without Onion & Garlic)
Savory Cilantro Squares
1 1/2 cup chopped cilantro
1 cup besan/chickpea flour
1 tsp. chili powder
1 tsp. ginger-green chili paste
1/2 tsp. turmeric powder
1/4 tsp. asafetida
1/2 tbsp. coriander-cumin powder
2 tbsp. coarsely ground peanuts or cashew powder
salt to taste

1 tbsp. tamarind pulp
2 tbsp. grated jaggery
1 cup water

Oil for greasing and shallow frying

1. Mix chopped cilantro with besan, nuts powder and spices.
2. Mix tamarind and grated jaggery in water. Make sure that jaggery has dissolved in water completely.
3. Add water to the cilantro mixture.
4. Add a pinch of baking soda.
5. Grease a cooker container. Add the mixture and spread uniformly.
6. Steam for about 20-25 minutes or till it's cooked.
7. Let it come to room temperature.
8. Cut into squares or diamonds.
9. Shallow fry in a hot pan, using oil as needed.
10. Serve as a snack or an accompaniment with a traditional Maharashtrian meal.

Note -
1. If you like your food very spice, add minced green chilies in the batter.


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