RCI Maharashtra - Kothimbir Wadi

Maharashtra is a nature lover's place, provides loads of fun for adventurers with its lush green and unspoiled landscape. A land of bio-diversity, Maharashtra is a home to rare species of animals and birds. Hmmm.. Is there even an introduction necessary for the cuisine, I can just smell it from miles away. For Maharashtrians 'Anna he poornabrahma', no wonder the food is so rich and satisfying. They consider food equal to the creator himself. The first thought that comes to my mind when I think of Maharashtra cuisine is my friend Suchi's very appetizing meal spread. Maybe because she was the first Maratha I knew. That was probably the earliest influence Maharashtrian cuisine had on me.. and it was a very good one. She had cooked every single marathi dish for us and we have enjoyed each and every one of them.


So, this time I wanted to try something that I never ate before.. that way the traditional recipe won't influence me and I can add my own variations. The choice was made with the help of my dear friends Rady, who is a great cook and a proud Maratha and Deepi, well she is an all rounder, cooks, entertains, knits, embroiders.. the list is never ending. "Kothimbir Wadi" sounded very tempting. Uses lot of coriander, thats always a plus since I simply love the aroma of corianders and it is deep fried.. so its a treat. It could also be a nice evening snack for my hungry hubby. So, I started to look at different recipes for kothimbir wadi including the one Rady sent us. So many variations.. confusion mode.. adding my twist mode.. voila have my own recipe mode. It turned out to be such a simple and easy recipe, that everyone enjoyed including my toddler pie Nikki.

To top it all of.. hubby dear helped with decorating the serving plate and taking pics. He proudly calls himself my "Photo director". Now off this goes to RCI Maharashtra event hosted by Nupur of "One Hot Stove". Thanks Nupur, for taking the time.

Dough ready to be steamed in Idli vessel

Ingredients:

Wheat flour - 3/4 cup
Besan flour - 1 cup
Yogurt - 1/4 cup
Coriander - 2 whole bunches, chopped finely
Garlic cloves - 7-8, minced
Ginger - 1 tbsp, grated
Cabbage and carrots - 3/4 cup, shredded
Chilli powder
Salt to taste
Oil for deep frying
Mustard - 1 tsp
Curry leaves - pinched

Steamed dough ready for deep fry

Method:

1. Mix wheat flour, besan flour, coriander, cabbage & carrots, ginger, chilli powder and salt together. Set aside.
2. Do tadka with mustard seeds and pinched curry leaves. Add it to the dough.
3. Add yogurt to this mixture. Knead to incorporate.
4. Now start adding water sprinkling a little at a time till it forms a nice dough.
5. Make small logs out of the dough and steam them in a Idli cooker without weight or an Idli vessel. Steaming should only take 5 minutes. Oversteaming may cause cracking of the dough.
6. Take them out. Let cool and cut into 1 inch thick slices.
7. Heat oil in a deep kadai. Deep fry the pieces. Serve with yogurt mix or mint chutney.

Note: The pieces can be eaten as such without deep frying. Tava frying can also be done in place of deep frying.