Ingredients:Fresh Coriander leaves without the hard stalk - About 3 cups
Chickpea meal / Besan - About 1 cup heaped
Ginger - 1inch
Chillies - 2 small or 1 medlium
Garlic - 1 pod
Water - About 2 cups or more if needed
Turmeric powder - A pinch
Oil - To shallow fry
Salt - to taste
Seasoning:Sesame seeds - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves
Method:1. Mince the ginger, chilli and garlic with little water and set aside
2. Bunch together and chop the coriander leaves roughly.
3. Mix the besan with a cup of water, salt, haldi and the coriander leaves to a thin kadhi consistency and set aside.
4. Heat a deep wok and pour a tsp. of oil.
5. When the oil smokes, add the minced ginger, chilli and garlic with liquid.
6. Add the besan mixture, stirring all the while till the liquid evaporates, and the mixture comes together into a thickish ball, not jiggly or spredable. Don't stop stirring, else lumps form. It should look like this:
7. Grease a flat plate and pat the lump into a rectangle. Cool completely, and cut into cuboids thick or thin, but at least a centimetre thick.
8. Heat a non-stick pan. Pour a little oil and add the seasoning when the oil turns hot. Immediately keep the cuboids, and shallow fry on each side till brown and shiny. Alternately, you may deep fry or bake.
Serve hot with mint chutney or tomato ketchup! We had the left over with dinner with
rasam rice, as these taste equally good when they are room temperature. Do not serve cold!
These Kothimbir vadis are perfect for parties as starters/appetizers, as they are sufficiently moist inside, crisp on the outside, and so easy and tasty to prepare!! You could make the squares a day prior to the party, refrigerate and bake them the next day! They stay fresh and moist, and make excellent finger food, so they are perfect for outings and picnics.
In
this month's edition of
Waiter there is something in my......, hosted by Astrid of
The Passionate Cook', the theme is picnic recipes. I hope this typically Maharashtrian delicacy from P is well received on a global level!! For many it may be a new dish with new flavors, but I am sure you will find this extremely versatile in taste!
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Today I am able to publish this post only because it I have come to my SIL's house for 'Raksha Bandhan', a festival to recognise the long lasting bond between brothers and sisters. I am so tied up in office, and since the net at home is still shaky, I have been late in recognising these awards, my blogger friends passed on.
Anisheetu of 'My Kitchen' passed me this 'Beautiful Site Award' [I am blushing:)]!! Thanks Anisheetu
Uma, from
Essence of Andhra, and Vaidehi of
Chakali, two dear friends passed me the Genie with the magic lamp, alongwith the goodluck it carries:)
Thank you, Uma and Vaidehi for the Genie and the luck:)
The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere. And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere.
We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!
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YOU Next!The Genie with the lamp and luck go on from me to these bloggers, not because they need, but what is the harm in having a little more luck??
Bellini Valli of 'More than Burnt Toast',
Global Vegan - Kumudha,
Asankhana - Priyanka,
Vegetarian In Me - Rajani,
My Food Blog - Arundathi,
and
The Budding Cook - TBC_________________________________________________________________
The 'Blogging Friends Forever' award is given to me by
Uma of Essence of Andhra, and
Dershana of 'The Footloose Chef', thank you both. The feeling is mutual:)
I am very happy to pass this on to some friends I have already made! This is actually very difficult as I am a very social person by nature:) However I am allowed to turn my heart to stone and decide only five - so unfair!!
Well here goes:
Vegetarian In Me - Rajani,
My Diverse Kitchen - Aparna,
My Kitchen - Anisheetu,
Passionate About Baking - Deeba and
Tangerine's Kitchen - Rachel.