Hellllooooo.... I am proud to say I completed Week 3 of my blogging marathon. I am happy :-) I have also organized my blog a little and created a recipe index. It looks cool, isnt it?
Sharing with you today a simple yet authentic Maharashtrian snack called Kothimbir Vadi. The use of Goda masala in this recipe gives it the distinct taste. Goda Masala is a very unique masala prepared in Maharashtrian households. Its blackish brown in colour and every house has a unique way of preparing this. You can read more about Goda Masala here.
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Serves 4
Ingredients:
2 cups gram flour (besan),
1 cup chopped coriander,
2-3 green chillies, (more if you like spicy)
5-6 garlic pods,
1/2 tsp turmeric powder,
1 tsp goda masala or shahi garam masala,
1/4 tsp asafoetida,
1 tsp white sesame seeds,
Salt as per taste,
For tempering:
2 tsp oil,
1 tsp mustard seeds,
8-10 curry leaves,
1 tbsp grated coconut,
1 tbsp chopped coriander,
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Method:
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Another variation to the same dish is once you cut it into pieces, you could deep fry it in hot oil. Remove on a paper towel and follow the steps of tempering. Serve hot with green chutney. I choose the steamed version as its more healthy and makes a light snack.
Hop over at my SIL's blog as she is running this Marathon with me.
All recipes of Blogging Marathon #1
Sharing with you today a simple yet authentic Maharashtrian snack called Kothimbir Vadi. The use of Goda masala in this recipe gives it the distinct taste. Goda Masala is a very unique masala prepared in Maharashtrian households. Its blackish brown in colour and every house has a unique way of preparing this. You can read more about Goda Masala here.
.jpeg)
Serves 4
Ingredients:
2 cups gram flour (besan),
1 cup chopped coriander,
2-3 green chillies, (more if you like spicy)
5-6 garlic pods,
1/2 tsp turmeric powder,
1 tsp goda masala or shahi garam masala,
1/4 tsp asafoetida,
1 tsp white sesame seeds,
Salt as per taste,
For tempering:
2 tsp oil,
1 tsp mustard seeds,
8-10 curry leaves,
1 tbsp grated coconut,
1 tbsp chopped coriander,
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Method:
- Grease a 1 inch depth plate with oil and set it aside. You could use a bowl with a flat surface or a steamer vessel also.
- Make a fine paste of chillies and garlic and set it aside.
- In a big bowl add the gram flour, chopped coriander, chilli-garlic paste, turmeric powder, sesame seeds, ghoda masala or garam masala, asafoetida and salt and mix well.
- Add little water at a time and make a thick batter. The consistency should resemble the dosa or cake batter.
- Put the batter into the greased plate or steamer vessel and steam for 10-15 mins until skewer inserted comes out clean.
- Allow it to cool. Cut into squares and arrange it in a serving plate.
- Heat oil for tempering. Add the mustard seeds. Once it crackles, add the curry leaves and pour this tempering into the arranged plate.
- Garnish with grated coconut and green coriander and serve warm.
.jpeg)
Another variation to the same dish is once you cut it into pieces, you could deep fry it in hot oil. Remove on a paper towel and follow the steps of tempering. Serve hot with green chutney. I choose the steamed version as its more healthy and makes a light snack.
All recipes of Blogging Marathon #1
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