Monday, 26 April 2021

Kothimbir Vadi in Microwave oven/ Quick coriander vadi recipe/ Kothambari soppu vade

Kothimbir vadi/ Coriander vadi is one of the authentic savoury snacks originated from Maharastra. Vadi of Maharashtra is similar to Pathrode of our part of Karnataka/ Coastal Karnataka. Gram flour & choice of greens are combined together in batter which is steam cooked and later deep fried into crunchy snack. Kothimbir vadi, a teatime snack is not only crispy & tasty but also very flavourful and healthy as it is loaded with fresh green coriander leaves. Coriander leaves are rich sources of elemental iron & dietary fibre which is beneficial in treating anaemia and good in cases of lifestyle diseases such as diabetes… When I state it is healthy, couple of variations needed to the original recipe as it requires deep frying of them after steam cooking. Here is a better option of shallow frying these vadis after they are cooked. Idea way to cook them is in steamer or pressure cooker like how dokla is made. In this post I focus on cooking coriander vadi in microwave oven which speeds up the process of cooking. Believe me, it takes just 7-8 minutes to cook the coriander vadi in microwave oven. Now let us go to the recipe!

Kothimbir Vadi in Microwave oven

Preparation time: 15 minutes

Cooking time: 20 minutes (includes frying time)

Serves: 2-3

Ingredients:

Coriander leaves – 2 cups (finely chopped)

Gram flour – 1 cup

Rice flour/ Corn flour – 2 tbsp

Turmeric powder – ¼ tsp

Roasted peanuts powder – 2 tbsp (coarse powder)

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Red chilli powder – 1 tsp, adjust as per your liking

Sesame seeds – 1 tsp

Asafoetida – ¼ tsp

Sugar – 1 tsp

Baking soda – ¼ tsp

Water – ¾ cup or little more

Oil to fry – 4 tbsp (shallow frying)

 

Method:

  • Wash well, and chop coriander leaves finely. Take them in a wide mixing bowl.
  • Now, except oil and water add all the ingredients to the bowl. The ingredients are gram & rice/corn flour, salt, sugar, jeera powder, coriander powder, hing/ asafoetida sesame seeds, baking soda, chilli powder, turmeric powder, roasted peanut powder*. Oil should not go into this batter. That should be reserved for frying later.
  • Mix everything well with a spatula. Slowly add little water at a time and combine to form an evenly made batter. That is no lumps of dry flour should be found.
  • The batter should not be runny. Consistency should be that of idli batter (neither runny, nor too thick).
  • Now, grease a square or rectangular cake pan (microwave compatible) with little oil. Take smallest size tin for this measurement!
  • Pour the above prepared mix into the pan and spread evenly.
  • Cook in microwave oven for approximately 6 – 7 minutes. Or until inserted fork comes out clean. Time depends on the thickness of batter & oven.
  • Allow cooling. Later, invert the vadi on a plate and cut into desired shape and size pieces.
  • Frying part:
  • Heat a pan. Sprinkle little oil, spread the cut pieces of kothimbir vadi.
  • Sprinkle little oil on top of each piece. Invert on the pan after cooking one side and fry other side too. Both sides should turn to golden brown.
  • Serve hot kothimbir vadi with green chutney or with choice of sauce. You can serve it with lunch as well.
Quick coriander vadi recipe

                                                    After cooking in Microwave oven!


Kothimbir vadi


Notes:

  • You can deep fry these vadis after cooking for extra crunch and taste. I have avoided deep frying and did shallow frying
  • Adding moringa leaves with coriander leaves works out well too.
  • You can use 1 cup chopped coriander leaves and about ¼ - ½ cup coriander leaves paste too.
  • One can steam cook the batter if no access to microwave oven. This will take 20-30 minutes to cook.
  • You can be creative while choosing ingredients, number of variations possible here.
  • Peanut powder: Roast peanuts, remove major skin and make coarse powder using a mixer. You can make use of peanuts chutney powder too here.

Kothambari soppu vade

Monday, 19 April 2021

Raw mango Chutney/ Mavina kai chutney

Summer without mango; cannot be imagined, isn’t it? When I say this, I know focus goes on mango as fruit. It is not the case. People use raw mango in cooking as much as they do ripe mangoes right? Be it drink aam panna or raw mango spicy curries. There are varieties of pickles recipes using mango and ultimately mango rice! It is so versatile fruit & no need of mentioning its taste and how it works as appetizer.

Raw mango Chutney

Today I am sharing a recipe from coastal Karnataka/ Karavali, which is mango chutney. Again there are two variations possible - red chutney by using dry red chillis or green/white chutney using green chillis. Best option of green chillis would be jeerige menasu/ bird’s eye chillis/ gandhari menasu (smallest variety of chillis grown in malnadu & Dakshina Kannada. Mango varieties such as nekkare /wild varieties will go best. Banganpalli works best too as it has unique flavour.

I am sharing the recipe of mango chutney with green chillis today. It is so simple with minimal ingredients & except seasoning there is no fire required in making this.

Preparation time: 10 minutes

Serves: 4

Ingredients:

Raw mango/ unripe mango – 1 small / ½ of large large (tender/ medium the better)

Freshly grated coconut - ½ cup

Green chillis – 3 – 4, adjust according to your taste

Salt – 1 tsp

Ingredients for Seasoning:*

Coconut oil – 2 tsp

Mustard seeds – ½ tsp

Curry leaves – 1 sprig

 

Method:

  • Wash raw mango clean, cut & discard stalk portion. Chop roughly after removing seed.
  • Take grated coconut, mango pieces, green chillis, salt in a mixie jar and grind to make smooth chutney with little water added.
  • Transfer to serving bowl.
  • Prepare a seasoning/ tadka (optional) of mustard seeds in coconut oil. On spluttering, add curry leaves and add to chutney. Mix well.
  • Serve this chutney with rice & a dollop of ghee (preferably matta rice ganji) or with neer dosa which works as a great combination.
Mavina kai chutney

Wednesday, 14 April 2021

Unripe fig pakora/ raw fig podi/ Doddele Anjoora Bajji or fritters

Recently an article in one of whats app groups attracted me very much. It was about raw/ unripe fig pakora or bajji. I found it interesting as using raw fig in cooking wasn’t new to me. I made stir-fry & majjige huli (yogurt based gravy) already using them. Same evening we plucked 2 figs from our tree which were green & unripe. Made bajjis & we liked the taste. Only problem here is the white milk like sap released by the raw figs. Keeping figs for few hours after harvesting before using in cooking is a solution. One more point to note is, rinsing the cut fig pieces in water before making pakoras. It reduces the white sap to some extent.

Unripe fig pakora

To write little about these figs referred as elephant ear fig, it is a wonderful tree to grow for shade. Irrespective of what care one provides to this plant, a mature tree provides us lot of fruits. Out of them, only few ripe into delicious juicy fruits, rest falls off before even they mature. So it is ideal to use them in cooking in their unripe form. Here is one such recipe, Unripe fig bajji/ pakoda.

Fig tree

Preparation Time: 15 minutes

Cooking time: 30 minutes

Serves: 16-18 pakoras

 

Ingredients:

Unripe / raw figs (Elephant ear fig) - 2

Gram flour/ Kadle hittu – ¼ cup

Rice flour / corn flour – ¼ cup

Red Chilli powder – 1 teaspoon (adjust according to taste)

Salt – 1 spoon (to taste)

Ajwain/ Om kalu/ Carom seeds – ¼ teaspoon

Asafoetida – ¼ tsp

Oil – for deep frying, I use coconut oil

 

Method:

  • Clean the figs carefully to remove any bugs/ insects like ants & wash with clean running water. It is recommended to keep them aside for couple of hours to minimize the oozing of white sap (sticky milk) from the cut figs.
  • Scrape out the outer skin with a regular knife, wash once again. Cut into 2 halves lengthwise, then slice into about 4-5 pieces from each half. Put them into a vessel having water so that the fig slices are rinsed well to remove maximum amount of white sap. Same process we follow for raw banana.
  • Prepare a batter for bajji or fritter.
  • Take a wide vessel with 1 cup of water. Add hing/ asafoetida, salt, ajwain and chilli powder. Give a stir.
  • Add gram flour & rice/ corn flour, mix well to form a smooth batter adding enough water. This batter should not be too runny. Consistency should be such a way that, it should properly cover the jackfruit.
  • Now, take oil in a frying pan. Heat it up on medium flame.
  • When oil is ready, dip the cut figs one by one in the prepared flour batter to cover completely and drop carefully into hot oil. You can fry more number of bajjis in one batch depending on the oil in the pan.
  • Fry until done or golden brown flipping the pakora in oil frequently. The hissing noise will be stopped when it is done & bajjis turn golden color.
  • Now take the pakoda out of hot oil, draining oil completely and transfer to a plate with the tissue paper spread on it.
  • Finish off all the cut figs in above mentioned way.
  • Serve hot pakoda/ bajji with tomato sauce and a cup of tea/ coffee!

Notes:

  • This bajji can be made using only gram flour batter or only corn flour/ rice flour batter. I like the way mentioned in this post. That is 1:1 (equal measure) of rice & gram flour.  This quantity makes pakoras crispier.
  • This bajji tastes best when served hot.
  • Individuals allergic to latex or plant white sap are suggested to avoid eating such dishes. 

Doddele Anjoora Bajji or fritters