Skip to main content

Kaju Kothimbir Vadi

kaju vadi

  • Recipe Servings: 4
    Prep Time: 
  • Cook Time: 
    Total Cook Time: 
  • Difficulty Level: Easy

Make delicious kothimbir vadis at home with the richness of cashew nuts. A classic Maharashtrian snack.

 

ngredients Of Kaju Kothimbir Vadi

  • 1 cup gram flour (besan)
  • 30 cashew nuts
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 green chillies, finely chopped
  • 1 Tbsp tamarind pulp
  • Salt, to taste
  • 4 Tbsp oil + to shallow fry
  • 2 Tbsp fresh coriander, finely chopped

How to Make Kaju Kothimbir Vadi

1.In a mixing bowl, combine all the ingredients except oil. Add 1 1/2 cups of water and mix well to make a very thick batter.
2.Heat 4 tablespoons oil in a frying pan over a low heat. Add the prepared batter and cook, stirring continuously, for 15 to 18 minutes till the mixture comes together to make a thick doughy batter. Remove from heat.
3.Grease a small tray and spread the mixture evenly 1 inch thick. Set aside to cool and steam it for at least 30 minutes so that it sets. Cut into 2 inch squares.
4.Heat the oil in frying pan and shallow-fry the squares till golden and crisp. Remove and drain on absorbent paper.
5.Serve hot with coriander chutney, mint chutney or ketchup.

 

 


 

Popular posts from this blog

Pav Bhaji

Ingredients : 11/2 cup chopped cauliflower 11/2 cup chopped cabbage 2 chopped potato 1/2capsicum chopped 1/2 cup green peas 1large onion finely chopped 1 big tomato finely chopped 1 tbsp red chilli powder 1 green chilli 11/2tbsp Pav bhaji masala 1/2 tsp garam masala (mixture of spices) Salt to taste 11/2tbsp lemon juice 10-12 garlic cloves 1/2 inch ginger  Oil 4 tbsp Butter 1 tbsp Coriander leaves for garnishing For pav use butter as per your choice Procedure: First of all boil potato, cabbage, cauliflower then mash them by using masher. In a pan, add oil and butter. When the butter melted, add cumin seeds. When it sizzle, add ginger, garlic, green chilli paste properly stir, add the chopped onions, capsicum and peas, stir it. When onion become translucent add pavbhaji masala and garam masala after 2 minute add tomato, when tomato become softer then add red chili powder, turmeric powder, salt, lemon juice. Now add all vegetable. I use the same  w...
Read more

Steamed Dhokla

Recipe Servings:  2 Prep Time:  05 Minutes Cook Time:  25 Minutes Total Cook Time:  30 Minutes Difficulty Level:  Easy Steamed healthy dhokla made in minutes using besan with a colorful tempering. Ingredients Of Steamed Dhokla 1 cup gram flour (besan) 1 Tbsp citric acid 1 Tbsp sugar Salt to taste Pinch of turmeric Water to make batter 1 Tbsp fruit salt/ baking powder, dissolved in water For the Tadka: 1 Tbsp oil 1/2 Tbsp mustard seeds 1 dried red chilli 7-8 curry leaves How to Make Steamed Dhokla 1. In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency. 2. In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture. 3. Grease the steaming tin with 2 drops of oil and por the mixture into it. Steam for about 15-20 minutes or till cooked. 4. In a pan, add oil, mustard seeds, curry leaves...
Read more

Bharli Vangi

Recipe Servings:   3 Cook Time:   25 Minutes Total Cook Time:   25 Minutes Difficulty Level:   Easy Bharleli vangi means stuffed aubergines. Cook baingan the Maharashtrian way with a sweet and tangy taste. Stuffed with coconut and masalas this aubergine recipe by Chef Hemant Oberoi is easy and absolutely delicious. Ingredients Of Bharli Vangi 6 pieces small sized aubergines 6 tsp desiccated coconut 4 tsp roasted peanuts (crushed) 1 tsp red chilli powder 1 1/2 tsp goda masala Salt to taste 4 tsp refined oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds 2 tsp tamarind extract 2 tsp jaggery water 1/2 tsp coriander leaves How to Make Bharli Vangi 1. Prepare the `stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt. 2. Slice the aubergines into four leaving them attached only at the stem. 3. Insert the `stuffing' masala in it. 4. Heat oil in pan. Add cumin and mustard seeds. 5. P...
Read more