Vade Saguti OR Kombdi Vade

Vade sguti or Komdi vade is a staple dish of Malvan. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. By name you must have thought that it must be some snacks or type of crispy Vada. But here Vada is multigrain  puris. We had our Potluck party on last weekend, so my friend Vaishali made vade and solkadhi, and Manasi made special Malvani Chicken curry. I prepared 'kaju curry' for vegetarian people. Vade is a must try dish and vegetarian can also eat it with kaju curry or any other sprout curry.

Ingredients

Rice -  3 kg.

Jowar(sorghum) - 500 gms

Urad daal (Black gram)- 500Gms

Chana Daal (Bengal gram) - 250 Gms

Dhane (Coriander seeds) - 100 Gms

Methi dana (Fenugreek seeds) - 1 tablespoon

Whole wheat flour - 1tablespoon

Salt as per taste

Oil as require

Procedure

For Vade flour

Wash rice neatly. Drain water from it and allow it to get dry overnight. Now dry roast urad daal, chana daal, coriander seeds and fenugreek seeds one by one till it becomes slightly brown. Cool it and mix it with rice and jowar. Grind together in flour mill. Vade flour is ready. Store it in a airtight container.

 While making vade, take  2 cups of Vade flour, whole wheat flour and salt in a bowl and mix well.  Add 1 cup of  warm water and mix it ( don't knead it) , cover it and keep it aside. After an hour or so knead it with oil and little water and make a firm smooth dough. Now heat oil in kadai. Take a plastic sheet and grease it slightly with oil. Take a lemon size ball of a dough. Make a Puri of it by pressing with palm. Deep fry it on medium flame till it turn to golden brown. Vade is ready to serve.

 

Serve it with Malvani Chicken and Solkadhi.

Vegeterians serve it with kaju curry or any other sprout curry and Solkadhi.

Dal Pakwan

OMG!!!! I did it. From last 2 years I wanted to make this dish. When I first time saw this recipe in Alka's Blog. But some or other thing took me away from trying this recipe. Thanks a lot Alka it was really yummy and now it will be in our regular weekend menu list.  Dal Pakwan is a traditional Sindhi breakfast  recipe.  Though it is full of calories but some time you can try out this yaar. The only thing I did to reduce  my guilt is I used half a quantity Maida and half wheat flour;-)

Ingredients

For Dal

Chana Dal - 1 cup

Tomato -1 (finely chopped)

Green Chillies - 3-4

Cumin seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Curry Leaves - 4-5

Oil - 1 teaspoon

Salt to taste

For Pakwan

All purpose flour (Maida) - 1 cup

Whole wheat flour - 1 cup

Ajwain - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tamarind extract - 1 teaspoon

Hot Oil - 2 tablespoons

Salt to taste

Oil for Deep Frying

For Serving

Chopped onion - 1 medium

Chopped coriander - 2-3 teaspoon

Chopped tomatoes - 1 small

Sweet Tamarind chutney - As required

Chilli powder -  - As required

Procedure

For Dal

Wash and soak dal for one hour.  Now Pour oil in pressure cooker. When it becomes hot add cumin seeds, curry leaves and green chilies. Fry it for a minute.  Now add chopped tomatoes and cook it properly. Then add dal, turmeric powder and salt. Mix it properly.  Add little water and close the lid of cooker.  Cook till two whistles.  When the pressure got released open the lead. Cooked dal should  not  get mushy completely.  Add tamarind extract and mix well.  Again cook for a minute.  Dal is ready.

For Pakwan

Mix all ingredients of Pakwan. Except oil for  frying ;-).  Add little water at a time and kneed a stiff dough.  Cover it and rest it for 20 minutes. Then Make small balls of dough (approximately 10-11) .   Heat oil in Kadai for frying. Roll each ball like puri. Prick puri with knife so that it will not get puffed while frying. Now fry this Puri (pakwan) on medium flame till it turns golden brown and crisp.   Drain the  excess  oil on kitchen towel.

For Serving

While serving take  dal in a bowl.  Sprinkle chilli powder. Some sweet tamarind chutney. Then chopped coriander, onion and tomatoes. Serve it with hot and crispy pakwan

Gharge... Sweet Pumpkin Puri

Gharge is a very traditional recipe of Maharashtra. It is basically a sweet puri that has pumpkin(In Marathi: Lal Bhopla) as one if its major ingredient. Earlier in my school days my Aai used t make this very often. But now a days don't know why everybody has forgotten this. So today I took an opportunity to make a typical Maharashtrian dish for Halloween. They are very easy to make, easy to carry while travelling for children. You can keep for 4-5 days without refrigeration.

Ingredients

Pumpkin peeled and grated - 2 cups

Grated jaggery - 1cup

Wheat flour - 1 cup

Fine Rava (Semolina) - 1/2 cup

Pure ghee - 1 teaspoon

Salt - a pinch

Oil to Deep fry.

Procedure

Heat Ghee in Kadai, add grated pumpkin. Saute it and cover it for 2 minutes. Now add jaggery and cook together. Once it mixed wel and pumpkin is cooked, remove from the flame. Let it get slightly warm. Now add salt, wheat flour, rava to the pumpkin and make a dough of it. If you think it is very loose you can add more flour to it. Let the dough cool. Then make small balls of dough. Spread them out between to sheets of greased plastic to the size of a puri with hand. Deep fry these in hot oil until golden brown. Drain these Gharge on a tissue paper. You can eat it immediately or can be stored for 4-5 days without refrigeration.

This is for Cooking for Kids Event- Wheat initiated by Sharmi of Neivedyam

And

For for Chef in you's Show Me Your Pumpgrins