Pudachi Vadi

My MIL is here at my place for some days now. So for the sake of Khaugiri I requested her to make typical specialty of hers. She is a specialist of "Pudachi Vadi" in our family. This is a typical Nagpuri recipe. A coriander filled Indian spring roll. In Nagpur, coriander is known as 'sambar' and this is also called as Sambar vadi.

Ingredients

For the Covering
Gram flour (Besan) - 1 cup
Wheat flour (Aata) - 1 cup
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Hot oil (Mohan) - 3 tablespoon
Salt to taste

For the Stuffing
Coriander - 3 cups
Grated Coconut - 1 cup
Roasted poppy seeds (khuskhus) - 2 tablespoon
Garlic cloves - 6-7
Green chilly - 3-4
Red Chili powder - 1 teaspoon
Powdered sugar - 1 teaspoon
Lemon juice - 2 teaspoon
Salt to taste.

For Paste
Kala Masala - 1 teaspoon
Oil - 1 teaspoon
Tamarind pulp - 2 teaspoon


Procedure

For the Covering
Mix all the ingredients and with some water knead a stiff dough.

For the stuffing
First neatly wash and finely chop the coriander. Take 1 teaspoon oil and fry garlic and chopped green chilies. Then Fry coconut , khuskhus, Coriander one by one for 1-2 minutes. Let it cool. Mix all the ingredients of stuffing.

Paste
Mix all the ingredients for the paste .


Take a small ball of dough and roll it like a roti. It should not be very thick or very thin. Now apply 1 teaspoon of paste on roti. Do not spread till edges. Now place 2-3 tablespoon of stuffing in the center. Then overlap both the sides like roll. By pressing with finger tips seal both the ends with little paste.

Like this make remaining rolls. Deep fry rolls on medium flame. Cut it in 2-3 pieces and serve it with green chutney or imly ki chutney.

This is my entry for JFI-Jhiva for Cilantro

Vada Bhat

When I read about the ''Just for you" Event of Sindhi Rasoi, I planned to make something rarely I prepare in my kitchen and at the same time favorite one of my husband. So after a wonderful valentine breakfast "Bull's Eye", I reciprocate it with his favorite dish "Vada Bhat". It is a famous dish of Nagpur (Maharashtra). In every marriage or may be a small function in house, they will serve this special dish to you. Nagpur people are very famous for their "Agraha" (lovingly insist to eat more and more). So the special dish for my Husband, Nilesh with Agraha.


Ingredients
Cooked Rice - 200 gms.
Mataki (Moth ) - 1/4 cup
Chana Daal- 1/2 cup
Toor Daal- 3 table spoon
Urad Daal - 3 table spoon
Moong Daal - 3 table spoon
Garlic Cloves - 7-8
Curry leaves - 7-8
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 2 teaspoon
Ginger green chili paste - 1 teaspoon
Salt as per taste
Oil to Fry

For Tadka
Oil - 1/2 Cup
Mustered seeds (Rai) - 2 table spoon
Asafetida (Hing) - 1/4 Teaspoon




Procedure

Wash and soak all dals for 7-8 hours. Drain water from dal. Coarsely grind all dal with garlic and curry leaves in the mixer. Now add coriander powder, cumin powder, red chili powder, ginger& green chili paste and salt in dal mixture. Heat Oil in Kadai. Slightly wet your palm, take the dal mixture, shape it into a ball and then press it in center to give a flat round shape. Deep fry the vadas on slow flame so that it will get cooked from inside also. For Tadka, Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing and remove the kadai from the flame.

While Serving,
First serve rice in plate. 4-5 vadas on one side. Crush 2-3 vadas on rice . Now pour 2-3 spoons of hot tadka. (the ssrrrrrr sound shoud come after pouring). In Nagpur some people eat this vada bhat with "Hing pani" that is Asafetida water.(take a bowl of hot water and mix 1 teaspoon of Asafetida in it). If you find this rice very dry, you can serve "kadhi" with it.







I love to add this recipe for Sindhi Rasoi's "Just for you Event"