Kothimbir Vadi

Kothimbir Vadi step by step instructions:

Kothimbir vadi belongs to Maharashtrian cuisine. It is very delicious. The traditional method involves steaming and then deep frying the vadi.
Kothimbir means coriander leaves and vadi means fritters. Hence, the main ingredient of it is coriander leaves.

I heard the word “Kothimbir’ for the first time when I was in Mumbai. I thought it might be some kind of vegetable but then to my surprise I realized that “dhaniya” (the name which I have known since childhood) is called as kothimbir in Maharashtra.

I did not deep fry the vadis instead I just prepared a tempering and fried the vadis in the tempering for few minutes.

Let us start cooking!!!

Ingredients:
Fresh coriander leaves (Dhaniya/ Kothimbir): 1 cup (washed, water squeezed and finely chopped)
Gram flour (Besan): 6 tbsp
Rice flour: 1 tbsp
Semolina (sooji/rawa): 1 tbsp
Ginger: 1 tsp
Jaggery (Gud): 1 tbsp (grated)
Sesame seeds: 1 tbsp
Coriander powder: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: 1 tsp
Green chili: 1 (de-seeded and finely chopped)
Lemon juice: 1 tbsp
Water: ¾ cup less 1 tbsp
Oil: 1 tbsp
Eno: 1 tsp
Salt as per taste
For tempering
Oil: 2 tbsp
Sesame seeds: 1 tbsp
Fresh coconut: 1 tbsp (grated)

Method:
1. In a bowl mix Gram flour, Rice flour, Semolina, Ginger, Jaggery, Sesame seeds, Coriander powder, Turmeric powder, Red chili powder, Green chili, salt, and Lemon juice. Slowly add lukewarm water and make a semi thick batter, the same as we make for making pakodi (fritters).

2. Now add oil and Eno and mix well. You will see the batter will start to froth. Stop stirring the batter at that time.

3. Prepare the steamer. Grease a deep plate or box and pour the batter into it.

4. Keep the container in steamer and cover it. Let it cook for 20 minutes or until a knife comes out clean from the vadi.
5. Take the plate out from the steamer and let it cool.
6. Cut into any desired shape and take out on a plate.

(Check this one, so spongy it is :-) )

7. In a pan heat oil. Add sesame seeds and fry for a few seconds. Now add the cut pieces and fry for few minutes.

8. Take out on a plate and garnish with grated cocount.
9. Yummy and healthy kothimbir vadi is ready.
10. Serve hot with green chutney or ketchup.

Tips:
1. Adding eno to the batter makes the vadi softer from inside.
2. Curd can be used instead of water to make the batter.
3. The flame should be medium to high always while cooking the vadi.
4. If you want, you can fry the vadi instead of preparing a tempering for them.

See you soon with a new recipe till then Happy Cooking!!!

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Tuvar Dal Palak

Tuvar Dal Palak step by step instructions:

Toovar or tuvar or arhar or pigeon peas dal can be cooked alone or can be used to make sambhar, dal dhokli, and many more.
When the dal is mixed with palak, it not only enhances the flavor but also becomes very healthy.

Let us start cooking!!!

Ingredients:
Tuvar dal: ¼ cup (washed and soaked for 1 hour)
Spinach puree: 1 cup
Ghee: 1 tbsp
Asafetida: 1 pinch
Mustard seeds: ¼ tsp
Cumin seeds: 1 tsp
Ginger: ½ inch piece (grated)
Cloves: 1
Black peppercorns: 2
Cinnamon stick: 1 cm long
Curry leaves: 5-6
Dried red chili: 1
Fenugreek seeds powder: ½ tsp
Bay leaf: 1
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Lemon juice: ½ tbsp
Salt as per taste

Method:
1. Boil tuvar dal with a cup of water along with turmeric powder, coriander powder, and salt in a pressure cooker. Let the cooker whistle one on high flame and 3-4 whistles on low flame.
2. Switch off the gas. Let the pressure escape by itself. Now add the spinach puree.

3. Mix well. And again cook for one whistle.
4. Let the pressure release by itself. Open the lid. Check the water consistency and keep the dal for boiling.
5. Meanwhile, prepare the tadka. In a small pan heat ghee. Add asafetida and mustard seeds. Let the seeds crackle.
6. Add cumin seeds, cloves, black peppercorns, cinnamon stick, bay leaf, fenugreek seeds powder, and dried red chili. Roast for a few seconds.
7. Now add curry leaves, and ginger paste. Fry for some time.

8. Add this tadka to the boiling dal, give a quick stir and close the lid. Open the lid after some time and give a nice stir to the dal. Add lemon juice and mix.
9. Garnish with butter and serve hot with roti paratha etc.
10. Healthy and yummy “Tuvar Dal Palak” is ready.

Tips:
1. The quantity of palak can be changed as per one's taste.

See you soon with a new recipe till then Happy Cooking!!!

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Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha step by step instructions:

Stuffed parathas are always a delight to our tummy. I have a lot many recipes of parathas on my blog; Onion stuffed bottle gourd paratha, Kachhe kele ka paratha, Onion paratha, Aloo paratha, Mixed vegetable paratha, Cabbage paratha, spinach paratha, Sweet corn paratha; to name them.

Spinach with cottage cheese is a great combination. The parathas are very rich and scrumptious to eat.

Let us start cooking!!!

Ingredients:
For the stuffing
Spinach (Palak): 1 ½ cup (washed, squeezed, and finely chopped)
Cottage cheese (Paneer): 1 cup (crumbled)
Onion: 1 (finely chopped)
Oil: 1 tbsp
Asafetida: 1 pinch
Cumin seeds: 1 tsp
Black peppercorn: 4-5 (finely crushed)
Cloves: 2-3 (finely crushed)
Gram flour (Besan): 1 tbsp
Coriander powder: 1 tsp
Red chili powder: 2 tsp
Turmeric powder: ½ tsp
Chaat masala: 2 tsp
Salt as per taste
For the dough
Wheat flour: 1 cup
Water: less than half cup
Oil: 1 tbsp
Salt as per taste
Ghee for cooking parathas

Method:
1. In a pan heat oil. Add asafetida and cumin seeds and fry for a few seconds. Add black peppercorns and cloves and fry. Add onions and fry until they turn translucent.
2. Now add gram flour, red chili powder, turmeric powder, coriander powder, chaat masala, and salt mix well. Cook for a minute.

3. Now add paneer and palak. Mix well and cook until the mixture has dried or for about 10-12 minutes.

4. Let the mixture cool.
5. Take flour in a plate and add oil and salt. Mix well. Now knead into a smooth dough with the help of water. Keep it covered and let it set for half an hour or more.
6. Make 6 equal balls of the dough. Take one ball and roll it a bit. Put some stuffing inside it and fold from all the sides and press it with your hands.

7. Apply some dry flour and now roll into a big circle.

8. Heat tawa. Apply ghee. Put the paratha on it. Let it cook from one side and then flip it. Turn the flame to high and cook for some time.

9. Apply ghee on the top side and flip. Cook for some time. Apply ghee on the top side and again flip it. Let it cook for some time from both the sides and take on a plate.

10. Similarly, make and cook all the other parathas.
11. Serve hot with ketchup, green chutney, or curd.
12. Yummy “Palak Paneer Parathas” are ready.

Tips:
1. The dough should be kneaded as per your stuffing quality. If the stuffing is towards wetter side then the dough should be kneaded soft.
2. Make sure the stuffing has cooled completely before making the parathas.
3. Try to squeeze out all the water from the palak before chopping.
4. I used the paneer made from the buttermilk which was produced while making ghee.
5. Make sure the paneer is crumbled well. You can grate it also.

See you soon with a new recipe till then Happy Cooking!!!

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Wheat Flour Chakli

Wheat Flour Chakli step by step instructions:

Chakli is a super tasty deep fried snack. It is generally made during festival seasons but let me tell you that chaklis are so yummy that you won’t wait for any special occasion to come.

Let us start cooking!!!

Ingredients:
Wheat flour: 1 cup
Butter: 2 tbsp
Ginger: 2 tsp (grated or paste)
Green chili paste: 1 tsp
Sesame seeds: 2 tbsp
Turmeric powder: 1 tsp
Red chili powder: ½ tsp
Curd: ½ cup less a tbsp.
Oil for frying
Salt as per taste

Method:
1. In a big bowl mix together wheat flour, butter, ginger-green chili paste, sesame seeds, turmeric powder, red chili powder, and salt. The mixture should resemble that of bread crumbs.

2. Now slowly add curd and knead into a stiff dough. Cover and keep it aside for half an hour.

3. Take the chakli maker and grease it well with oil.

4. Put the dough inside it and close it.

5. For making chaklis:
a. Press the chakli maker. The dough will come out from the chakli shape. Lay it in a straight line. Now roll into concentric circles and seal the end. Heat oil in a kadai and drop the prepared chaklis into oil. Let the chakli cook on low flame. Flip when one side turns brown. Similarly, cook all the chaklis. (I prefer this method)

b. Heat oil in a kadai and directly drop the dough in form of circles by rotating the chakli maker. This technique requires a bit of practice.
6. Let the chaklis cool completely before storing in an airtight container.
7. Yummy, crispy wheat flour chakli is ready.

8. Enjoy it whenever you feel like having it.

Tips:
1. If you make chaklis in very hot oil then there are possibilities of it remaining uncooked from inside.
2. Wheat flour chaklis are always towards dark brown color side.
3. If your chakli breaks when it comes out from the maker, then it might be possible that butter is extra in your dough.

See you soon with a new recipe till then Happy Cooking!!!

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Palak Muthia in Microwave

Palak Muthia in Microwave step by step instructions:

Muthia is basically a gujarati snack.

Muthias can be made from many vegetables and believe me all of them taste wonderful. They are an excellent tea time snack. Microwave gives an advantage of fast cooking. So, by the time your tea is made, the muthias are also ready to be gulped down ;-).
Undoubtedly muthia is very healthy as it is a steamed snack.

Other varieties of muthia can be lauki muthia, methi muthia, and many more.

Let us start cooking!!!

Ingredients:
Spinach (Palak): 1 cup (washed finely chopped)
Semolina (sooji/rawa): 2 tbsp
Gram flour (Besan): 2 tbsp
Wheat Flour (Gehun ka atta): 1 tbsp
Green chili: 1 (finely chopped)
Ginger: 2 tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
White Sesame seeds (Til): 2 tbsp
Sugar: 1 tbsp
Lemon juice: 1 tbsp
Baking powder: 1 tsp
Cooking oil: 1 tbsp + 1 tsp
Cumin seeds: 1 tsp
Mustard seeds: ½ tsp
Curry leaves: 4-5
Salt as per taste

Method:
1. In a big bowl mix palak, sooji, besan, gehun ka atta, green chili, ginger, red chili powder, coriander powder, turmeric powder, sesame seeds, sugar, lemon juice, baking powder, 1 tsp oil, and salt.

2. Knead into a smooth dough. Do not add water.

3. Make small muthias from it.

4. Apply oil to a microwave safe bowl and keep the muthia inside it. Cover it with a microwave safe lid.
5. Cook in the microwave for 4 minutes on high. Remove the bowl from the microwave and keep it covered for a minute.

6. Similarly, cook all the muthias.
7. In a pan heat oil. Add mustard seeds and let them splutter. Add cumin seeds, 1 green chili and curry leaves. Add 1 tbsp sesame seeds. Fry for a few seconds and put the muthia into this pan.

8. Give a gentle toss so that all the muthias are covered with the tempering.
9. Tasty Palak Muthia is ready in just no time in the microwave.

10. Enjoy them with a cup of steaming hot tea.

Tips:
1. If you find the dough to be very soft i.e. if you are unable to make muthias out of it then add some more besan.
2. Before chopping the spinach make sure you remove the all the water from it.

See you soon with a new recipe till then Happy Cooking!!!

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Stuffed Bhindi with Paneer

Stuffed Bhindi with Paneer step by step instructions:

Bhindi (Ladyfinger) is one among my and hubby’s favorite veggie. There are many ways in which bhindi can be cooked. Check out my “Masala Bhindi” and “Aloo Bhindi” recipes.

I had made paneer from the buttermilk which we get while making ghee. You can check “How to make Ghee” recipe.

I had some bhindi and paneer ready so thought of making stuffed bhindi with paneer.

Do try this simple yet delicious veggie and share your feedback.

Let us start cooking!!!

Ingredients:
Ladyfinger (Bhindi): 100 gms (15-18 nos)
Cottage Cheese (Paneer): 2 tbsp (grated or crushed)
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Chaat masala: 1 tsp
Oil: 1 tbsp
Asafoetida: a pinch
Cumin seeds: ½ tsp
Mustard seeds: ¼ tsp
Salt as per taste

Method:
1. Wash and pat dry the ladyfinger.
2. Cut the top and bottom of the ladyfinger. Slit them.
3. Mix together paneer, red chili powder, coriander powder, turmeric powder, chaat masala, and salt.

4. Fill the stuffing inside the ladyfingers. Cut into small pieces.
5. Heat oil in kadai. Add asafetida and mustard seeds. Let the seeds splutter.
6. Add cumin seeds and fry for a few seconds.
7. Add the bhindi, mix well and let it cook covered for 10-12 minutes stirring occasionally.
8. Now try to cut the bhindi with the help of a spoon or with your nails. If it cuts easily then the bhindi is cooked.
9. Cook it uncovered for half to a minute more.

10. Delicious and healthy “Stuffed Bhindi with Paneer" is ready.
11. Serve it hot with roti, paratha etc.

Tips:
1. Do not use wet bhindi otherwise your veggie will become slimy.
2. You can add chopped coriander leaves as well.
3. If the veggie has become very slimy then let it cook uncovered for some time and add a few drops of lemon juice.

See you soon with a new recipe till then Happy Cooking!!!

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