Jowar Kothimbir Vadi (Vegan and Gluten Free)

It is turn today for kothimbir vadi, a spicy and locally popular snack from the state of Maharashtra. As the name suggests, kothimbir or the cilantro is the star of the dish. Cilantro is not used as a garnish here but forms a major component of the dish. If you leave out cilantro, it no longer would be a kothimbir vadi. The spicy and crispy vadis are delicious to snack on or even work as a light meal. 

A thick batter made with chickpea flour, aromatic cilantro and flavorful spices is steamed and then cut into desired shapes. The batter can be pan fried or steamed, cut into pieces and fried. In case of steaming, if the batter resembles a thick dough, then it can be shaped into rolls and steamed like Gujarati muthias and then cut into slices. If the batter is slightly on the pourable side (like mine is in this post) then it can be poured into a container and steamed. The steamed vadi can be eaten as it is if one wishes to keep it healthy. Or they can be deep fried or shallow fried or even air-fried until golden and crisp making it an enjoyable treat with a cup of coffee / tea or can be eaten even as a dinner. 

I have a favorite recipe of kothimbir vadi which gets made now and then in my home. In fact, it was made three times in the past two months, of course with different flour bases. Chickpea flour is of course the original base of a kothimbir wadi recipe and sorghum flour can also be used. I have tried even with bajra / millet flour and it works fine too. Today's version uses jowar flour / sorghum flour along with chickpea flour. The original recipe is healthy and protein packed on it's own but I keep changing the flour base just for variation. I would recommend not to skip the frying part for this jowar kothimbir vadis. The crispy vadis are a treat and the shallow frying doesn't need much oil. I skip garlic from the recipe but feel free to add it if you like it.

Ingredients: (Yield - 2 or 3 servings)
1 cup tightly packed cilantro leaves / 1 big bunch
1/2 cup sorghum flour / jowar flour 
1/2 cup chickpea flour / besan
1/4 cup rice flour
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. or more red chili powder 
1 heaped tsp. white sesame seeds
1 heaped tsp. cumin seeds
1 tsp. green chili paste
1 tsp. ginger paste or grated
1/4 tsp. baking soda
1 tsp. lemon juice
3/4 cup + 2 tbsp. water
Oil for shallow frying

Method:
* Wash and drain cilantro. Chop them roughly.

* Sieve chickpea flour. Add all ingredients to a bowl, except the water and oil.

* Mix all the ingredients well. (Note that turmeric and baking soda react and the dish may end up looking orange / red. Use a tiny quantity of turmeric and if the final dish looks different colored than yellow, don't be alarmed.) 
 
* Add about 3/4 cup water next and combine to mix. Add a little extra if needed to make a thick batter and stir well to remove any lumps if present. (I needed 2 tablespoons extra.)

* Grease a plate with at least one inch depth and pour the batter into it. Steam until a skewer inserted in the middle comes clean. (The final dish doesn't rise much and so choose a plate or container enough to hold the batter. I steamed in my pressure cooker with out the weight on. It took me around 30 minutes on low-medium flame.)

* Remove the steamed vadi from the steamer and let it cool a bit. 

* Then run a knife around the edges and flip over to unmold it. Slice into desired shapes - square, diamond or wedges. Pan fry or air fry the slices if vadis need to be crispy.
* Heat oil in a skillet / pan and Add as many vadi pieces as the pan can accommodate. Fry until the bottom side of the vadis turn crispy and golden.

* Flip and fry until the other side of the vadis turn crisp and golden brown too.  Repeat the frying part with the remaining vadi pieces.

* They are spicy on their own but can be served with ketchup. sauce or a chutney.

So far my recipes in the series,

First week - Indian Traditional Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat, India
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks 
Aakukoora Pappu Chekkalu
Millet Handvo (Baked Version)
Ratlami Sev

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104.

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Kalmi Vada Chaat

Let me warn you beforehand, if you came looking around for an authentic kalmi vada chaat recipe. This is not that typical old Delhi style kalmi vada chaat where the thick red saunth chutney and slivers of kachaloo / taro are unique additions. I made this chaat to my liking since I had extra kalmi vadas on hand and I wanted to treat my son with some chaat at home. It ended up being an immensely tempting and a filling snack with melange of sweet, tangy and spicy flavors to devour.  

I had made kalmi vadas last month, for next week's mandatory theme, where every participating blogger in the marathon need to cook certain specific recipes. I have given a gist of the recipe below for kalmi vadas which I gathered after watching a street hawker making it on YouTube but a detailed post would be up next week. These twice deep fried vadas were absolutely delicious and resembled the masala vadas, the south Indian equivalent which coincidentally also happen to be my favorite of all vadas. Needless to say I enjoyed the vadas immensely where as the son who keeps away from fried foods as usual did not touch them. He however  enjoyed it served as a chaat, as expected. 

Ingredients for kalmi vadas:
1 cup Bengal gram / chana dal (Half can be replaced with moongdal.)
Salt to taste
Chili powder to taste
1 tsp. cumin seeds
1 tsp. coriander seeds
1/4 tsp. peppercorns
Few cloves 
Minced cilantro
Oil to deep fry

Directions for kalmi vadas:
* Rinse and soak the dals individually for 2 to 3 hours. Drain and reserve a handful of Bengal gram. Add all other ingredients except cilantro to a food processor and coarsely grind the batter without adding any water if possible. Transfer the mixture to a bowl and add the reserved Bengal gram and cilantro. Mix to combine. 
* Heat oil in a deep pan for deep frying.
* Scoop out small portions of the batter and pat them into thick discs and fry them until just golden brown. Drain them on paper towel laden plate and let them cool.
* Cut each partially fried disc / vada into 2 or 3 pieces each and again fry them without overcrowding the pan until golden brown. Remove them with a slotted spoon onto a plate.

Ingredients for chaat:
14 kalmi vadas,
1 cup salted and boiled chickpeas
2 big cubed, boiled and salted potatoes
1 red big onion, finely chopped
Yogurt as needed
Green chutney as needed
Sweet chutney chutney
Salt to taste
Red chili powder
Chaat masala
Nylon sev to garnish

Directions:
* Arrange 6 - 8 pieces of kalmi vada in each serving bowl / plate. Add potato pieces and chickpeas as much as you need. If using canned chickpeas, rinse and use them.

* Next sprinkle finely chopped onions as much as you like in each bowl.

* It is the turn of yogurt next. I added homemade yogurt made with a combo of fat-free and full fat milk. 

* Then drizzle green and sweet chutneys over yogurt in each bowl. Sprinkle salt, chili powder and chaat masala over each. (Black salt can be added if preferred.) 

* Garnish with fine variety sev. Dig in and enjoy immediately.

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri
Roasted Phool Makhana


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104.

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Quinoa - Avocado Pasta

Event: Blogging Marathon #97

Theme: Paleo / Vegan / Gluten-Free Recipes

This quinoa pasta in avocado sauce hardly takes ten minutes to prepare and is quite a flavor packed one. The avocado sauce here is somewhat prepared on the lines of a pesto sauce along with avocado, which lends creaminess to the sauce. The quinoa pasta by itself is gluten free and vegan and the 'no cook' avocado sauce fits the paleo bill as well. Sprinkle some cheese over the pasta if not vegan to make it more tastier.

Ingredients:
2 cups quinoa pasta
2 ripe avocados -peeled, halved and seeded
2 handfuls of basil and/or cilantro leaves (I used cilantro.)
2 garlic cloves
A handful of almonds (optional)
3 - 4 tbsp. olive oil (or as needed)
Lemon juice to taste
Salt and ground black pepper to taste
(1/4 cup parmesan cheese if not vegan)

Directions:
* Cook quinoa pasta according to package directions. Save some of the pasta liquid and drain.
* While the pasta is cooking, add avocado, cilantro, garlic, olive oil and lemon juice to a blender / food processor and blend well until the desired consistency is reached (chunky or creamy). If you have hard time processing the ingredients, add a little pasta water to facilitate easy grinding.
* Toss the pasta and the avocado sauce together. Season with salt and black pepper and serve immediately. (Sprinkle some cheese over the pasta if not vegan.)

 

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A - Z Rice Dishes ~ L for Lilva Khichdi

 

A layered biryani would have been a scrumptious choice for today's alphabet, 'L'. By the time that idea occurred to me, this dish has already been cooked and drafted. I was aiming at quick and simple one pot meals when I initially planned for this rice series and that's how I ended up cooking this khichdi that I found online. It suited my criteria well and this makes a delicious lunch box idea. It takes hardly ten minutes to prepare the dish if cooked rice is handy. Fresh field beans or pigeon peas or seeds from val / broad beans can be used in the recipe. Aromatic and spicy base of cilantro and ginger lend a wonderful flavor to this healthy meal.

Ingredients:
3 cups cooked rice (I used sona masuri.)
1 cup surti papdi lilva / toor lilva (I used fresh pigeon peas.)
3/4 cup packed cilantro
1 inch piece of ginger
2 to 4 green chillies (I used 3 spicy, Serrano peppers.)
1/2 tbsp. lemon juice
2 tbsp. ghee
2 cloves
2 cinnamon sticks
Salt to taste
Method:
* Microwave the frozen lilva papdi with few tbsp. of water for 2 to 3 minutes.
* Grind cilantro, ginger, chillies and lemon juice to a paste, adding a few tbsp. water if needed.
* Heat ghee in a pan and add cinnamon sticks and cloves. Saute for few seconds and add the ground paste and the lilva. Saute until the water evaporates. Add rice and salt and mix well with a spatula to combine.
* Serve with some yogurt on the side.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam
 

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Afghani Bolani / Bolani Katchalu / Potato Bolani

Among the International flatbreads I posted this week, these bolanis were the best and we absolutely loved them. Bolanis are traditional Afghani flatbreads with a filling, usually made with potato, spinach, green lentils, pumpkin or leeks. These vegan, stuffed breads can be either fried or baked and are served with mint yogurt sauce. Though these potato bolanis sound like our own aloo parathas, they are not. The similarity ends with potatoes and they are different in terms of the flavor of the filling, the shape of the bolanis and the way they are toasted.

Ingredients: (Make 7 - 8 bolanis)
1.5 cups flour (I replaced half of it with wheat flour. )
1 tbsp. oil (optional)
1/4 tsp salt
4 medium sized potatoes (Should come to 2 cups when cooked and mashed.)
1 tsp pepper powder (more or less, as required)
Salt to taste
1/4 cup finely chopped cilantro
1/4 cup finely chopped green onion
1/4 cup olive oil to toast bolanis

Method:
* Combine flour, salt and oil in a mixing bowl. Add water in small increments and knead it into soft, pliable dough, for about 5 minutes. (I added about 1/2 cup + 2 tbsp. water.) Cover and let the dough rest for about an hour. 
 
* Meanwhile, peel and cook the potatoes until done in a sauce pan or in a pressure cooker. Keep the cooked potatoes aside and let them cool.
* Mash the potatoes well so that they are lump-free. Add cilantro, green onions, salt and pepper to the mashed potatoes and mix well. 

* When ready to make bolani, knead the dough once and divide the mixture into 7 - 8 portions. Also divide the potato mixture into 7 - 8 portions (depending upon how many dough portions are made.) 
* Roll each portion into a ball between your palms and then gently flatten them into discs. Work with one portion at a time and keep the rest covered, to prevent them from drying out.
* Roll a portion as thin as a tortilla, into 5 - 6 inch diameter circle. Place one portion of the potato mixture (about 2 tbsp.) on one half of the rolled out dough circle, leaving the edges.(Traditionally, they are rolled into 10 - 12 inch circle.)

* Fold the other half over it, to enclose the potato filling and seal the edges properly. I used a fork to seal which is entirely optional. Gently pat the surface of the bolani for uniformity.

* Heat the oil to toast bolanis. Place the bolani one by one in the hot oil and toast both sides until golden brown. (Though they tasted awesome like stuffed pooris frying this way, I just toasted them like regular rotis.)
* Serve them with minty yogurt sauce and taste the best when served warm.

This goes to Blogging Marathon #50, under the theme of "International Flatbreads". Check out the link to find out what other marathoners are cooking.

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Sandwich Dhokla

I have become a fan of a Gujarati cook show that I watch on one of Indian TV channels here and I record the shows for future reference. It is a vegetarian show and most of the recipes are unique or the cooks give an interesting twist to a regular dish. I never miss a show and in the process had noted down a few dhokla recipes earlier. I somehow forgot that fact when looking for ideas for this "dhokla" based marathon week and realized too late that I had better choices. 
This soft and spongy sandwich dhokla comes from that show and the viewers of the show wanted to see how thinly sliced dhokla sandwich can be made with out the filling spreading all over. The chutney which is sandwiched between the two thin slices of dhokla is kept on the thicker side and for an even distribution, actually the chef used a rolling pin. 

I have seen over the web, sweet chutney / paneer slices used in sandwich dhokla recipes but the chef used only a green chutney for this mess-free sandwich dhokla recipe. The green chutney was prepared thick by grinding cilantro leaves, green chillies, salt and a small quantity of dalia and peanuts.The rice and urad dal for the batter are used in 2:1 ratio just like the idli batter.

Ingredients: (4 - 6 servings)
1 cup rice (I used sona masuri rice but idli rice / extra long grain kind can be used.)
1/2 cup urad dal / skinned black gram
1/4 - 1/2 tsp citric acid crystals
Salt to taste
1/4 tsp of baking soda + 1 to 1.5 tsp baking soda
1 tsp oil + 4 - 6 tsp oil 
(The second set of baking soda and oil quantities mentioned above depend upon the quantity of fermented batter.)
About 1 - 1.5 cup of thick green chutney
Ingredients for seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp asafoetida powder1 tbsp minced cilantro
 
Method:
* Wash rice and urad dal in two exchanges of water and drain. Then soak the rice and dal in water for about 3 - 4 hours. Take care that the rice mixture is submerged in the water through out the soaking period. In short, soak the mixture in plenty of water. 
* Drain water used for soaking. Grind the mixture into a thick, slightly coarse batter, adding only as much water as needed. I ground my mixture in wet grinder.
* Add citric acid, salt, 1/4 tsp baking soda and 1 tsp oil to the ground batter and mix well.
* Leave it to ferment in a warm place overnight or for about 8- 10 hours. Please note that in Indian kind of tropical climate, fermentation may take less time, especially during summers.

* Keep your steamer / pressure cooker ready for steaming by pouring water in the base and turning on the heat. Grease a thali (stainless steel plate with high edges) / circular cake tin of about 6- 7 inches in diameter.
* In the morning, we add oil and baking soda to the fermented batter again but we do it in batches instead of dumping them at once to the entire quantity of fermented batter. We are going to steam dhokla in batches and we want the action of baking soda not lost in the waiting process. And so we are going to deal with a small quantity of fermented batter at a time. Transfer about a cup of fermented batter to a mixing bowl.

* Add about a tsp of oil and 1/4 baking soda to a small bowl and mix well.

* Add it to the 1 cup fermented batter. Mix quickly with a spoon and you will start noticing the effervescence.

* Pour the batter into the greased plate and shake the plate clockwise gently so that the batter is spread uniformly.

* Here we are looking for thin dhoklas but not the chunky ones and so the batter should be spread in a thin layer. It is spread so thinly that in the below picture, you can notice the bottom of the dish near that arrow mark.
 
* Put the plate in the steamer / cooker base and cover with the lid. Don't put the whistle on if using a pressure cooker.
* Steam on medium flame for about 15 - 20 minutes or until a knife / toothpick inserted at the center comes out clean.

* Cool the steamed dhokla slightly, gently run a knife around the edges and unmold it. Cut the disc into two equal halves.

* Spread thick coriander chutney evenly on one side of the half portion.
 
* Place the rough side of another dhokla piece on it. Gently roll using a rolling pin. 
 
I actually steamed 2 thin discs and so spread chutney on one and placed the other disc on it and cut into squares. I forgot to take the pictures when I made the thin discs and so again when I made a thick disc, i just took the pictures to give an idea.
* Cut the disc into square / diamond shaped pieces.
* Heat oil in a small pan and add mustard seeds and sesame seeds. When mustard seeds start to crackle, add asafoetida and turn off the stove.
* Pour this mixture over the dhokla evenly, garnish with minced cilantro and serve.

This is my entry for BM #43 under the theme "dhoklas".
Check here to know what other marathoners are cooking.

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