Cooking for me has never been restricted to the food i grew up eating at home, from starting i was happy to wander from the regular food and try something new. Like most girls i have learnt cooking after getting married and have slowly learnt from step to step. From a girl like, whose 1st dish Upma was a disaster, i have come a long way. The daily meals in my house is a mix of Rajasthani, Marathi and diff cuisines thrown in together.
Some 3 years back i dint have any knowledge of food blogs and in search of some recipes i landed on Harini’s Blog, I was awed of her blog from starting and hers must be one of the blog where i have read all the archived post as well. Love her ideas of being a vegan and how she follows it so religiously. I can’t imagine my day without a cup coffee or without ghee and butter. Hats off to her for following her ideas and she is an inspiration to all of us. I love her photography and i am always on the lookout of her post, there is so much to learn from her and she was one of the 1st person i had contacted when i creating my blog and so thankful for the tips she had given. Please Hop over to her blog and you will be glad to have discovered it if not u have stumbled upon it earlier.
Kothimbir Vadi is a maharastrian snack and i remember eating these long time back on a visit to my in-laws place , had liked the taste of it and completely forgot about it till recently when Harini posted a pic of it on Facebook. So decided to finally give them a try and so happy with the outcome of it. It is a Quiet healthy snack as well and uses of loadz of coriander. I have followed her recipe to the ‘T’ and have not made any changes. But have written down the recipe here as well for my reference.
Recipe Source : ToungeTicklers
Coriander leaves 3 cups
Besan 1 cup
Garlic 1 pod
Water 2 cups
Haldi 1/4 tsp
Salt to taste
Oil 1 tbsp
Oil 3-4 tbsp
Sesame seeds 1 tsp
Mustard seeds 1 tsp
Grind Ginger, Garlic and G.chillies to a paste.
Clean the coriander leaves and wash them nicely keep aside.
Grease a plate and keep aside.
Mix besan, salt, haldi and water and prepare a batter. Mix coriander leaves as well and mix.
Heat oil in a non stick pan and add the g.chilli paste and cook for a min till then raw smell of the garlic goes.
Add the besan mixture and keep on stirring regularly till all the water evaporates and the whole mixtures comes to thick consistency like a wet dough.
Here the non stick pan really helps as the mixture doesn’t stick on the bottom or else u can also use a very thick bottomed kadai.
This whole cooking process will take up to 8-10 mins on a medium flame.
Transfer the dough like to the greased plate and spread evenly and let cool completely.
Cut into desired shapes.
Heat oil in a non stick pan and add all the ingredients under seasoning. Place the cubed pieces and shallow fry them on both sides till the outer layer is nicely crisped and browned.
Serve them hot with chutney of your choice or it will be also a good side dish for Dal and Rice as we had.