Vada Pav
Ingredients For The Filling :- 1 cup soaked and cooked chana dal (split bengal gram), 1/3 cup sugar, 1/2 tsp cardamom (elaichi) powder, a pinch nutmeg (jaiphal) powder a few drops saffron colour.
Ingredients For The Dough :- 1 cup whole wheat flour (gehun ka atta), 1/2 tbsp ghee, whole wheat flour (gehun ka atta) for rolling, ghee for smearing.
Pudachi Wadi
Ingredients For the Outer Covering :- Gram flour / Besan – 1 cup, Wheat flour – 1 cup, Chili powder – 1/2 tsp, Turmeric powder, Hot oil / Mohan – 3 tsp, Salt to taste.
Ingredients :- 1 1/2 cups boiled and mashed potatoes, 2 green chillies, chopped1 1/2 tbsp grated garlic (lehsun), 2 tsp roughly chopped ginger (adrak), 1 tsp mustard seeds ( rai / sarson), 1/4 tsp asafoetida (hing), 6 to 8 curry leaves (kadi patta), 1/2 tsp turmeric powder (haldi), 1 tbsp oil. For The Outer Covering :- 3/4 cup besan (bengal gram flour), 1/4 tsp turmeric powder (haldi) a pinch of baking soda, 1 tsp oil, salt to taste.
Method For the vada filling :- Pound the green chillies, ginger and garlic using a mortar and pestle.Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds.
Method For the outer covering :- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Dip each round of the vada filling into the batter and allow it to coat the mixture well.Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Puran Poli
Method For the vada filling :- Pound the green chillies, ginger and garlic using a mortar and pestle.Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the pounded mixture and sauté again for a few seconds. Add the potatoes, turmeric powder and salt and mix well. Remove from the fire and cool. Divide into 8 equal portions. Shape into rounds.
Method For the outer covering :- Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water. Dip each round of the vada filling into the batter and allow it to coat the mixture well.Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.
Puran Poli
Ingredients For The Dough :- 1 cup whole wheat flour (gehun ka atta), 1/2 tbsp ghee, whole wheat flour (gehun ka atta) for rolling, ghee for smearing.
Method For the filling :- Combine the cooked chana dal and sugar in a broad non-stick pan and cook on a medium flame for 5 to 7 minutes till the sugar melts completely, while stirring continuously.Transfer the mixture to a plate and allow it to cool completely. Add the cardamom powder, nutmeg powder and saffron colour and mix well. Divide the stuffing into 4 equal portions and keep aside.
Method For the dough :- Combine the whole wheat flour and ghee in a bowl and knead into a soft dough using enough water. Cover the dough with a muslin cloth and allow it to rest for atleast 30 minutes. Divide the dough into 4 equal portions and keep aside.
Method How to proceed :- Roll out a portion of the dough into an oblong shape roti of 100 mm. using a little whole wheat flour. Place a portion of the filling on one end of the roti and fold the other end over it. Gently press the sides to seal the filling. Trim the sides using a sharp small bowl and discard the trimmed sides. Gently press it from the centre and roll it into a 125 mm. diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook it till it turns golden brown in colour from both the sides. Repeat with the remaining ingredients to make 3 more puran polis. Just before serving reheat the puran polis and smear a little ghee on each puran poli. Serve immediately with ghee.
Kolhapuri Tambda Rassa Recipe
Ingredients :- 1 Kg. of Mutton, 1 Tbsp Red Chilly Powder, 1 Cup Oil, 1 Tomato, 4 Medium Size Onion, Coriander Leaves, 1″ Ginger, 8/10 Garlic Cloves, 1/4 Tbsp Turmeric Powder, 2 Tbsp Salt, 2 Tbsp Sesame Seeds, 4 Black Cardamom, 2 Tbsp Fresh Coconut, 2 Tbsp dry Coconut, 1 Tbsp Coriander Powder, 1 Tbsp Cumin Powder, 3/4 Black Pepper, 3/4 Cinnamon Sticks, 4/5 Cloves, 1 Tbsp Poppy Seeds, 2 Tbsp Sesame Seeds, 2 Tbsp Ghee, 2 Tbsp Kolhapuri Masala.
Method How to proceed :- Roll out a portion of the dough into an oblong shape roti of 100 mm. using a little whole wheat flour. Place a portion of the filling on one end of the roti and fold the other end over it. Gently press the sides to seal the filling. Trim the sides using a sharp small bowl and discard the trimmed sides. Gently press it from the centre and roll it into a 125 mm. diameter circle using a little whole wheat flour. Heat a non-stick tava (griddle) and cook it till it turns golden brown in colour from both the sides. Repeat with the remaining ingredients to make 3 more puran polis. Just before serving reheat the puran polis and smear a little ghee on each puran poli. Serve immediately with ghee.
Kolhapuri Tambda Rassa Recipe
Ingredients :- 1 Kg. of Mutton, 1 Tbsp Red Chilly Powder, 1 Cup Oil, 1 Tomato, 4 Medium Size Onion, Coriander Leaves, 1″ Ginger, 8/10 Garlic Cloves, 1/4 Tbsp Turmeric Powder, 2 Tbsp Salt, 2 Tbsp Sesame Seeds, 4 Black Cardamom, 2 Tbsp Fresh Coconut, 2 Tbsp dry Coconut, 1 Tbsp Coriander Powder, 1 Tbsp Cumin Powder, 3/4 Black Pepper, 3/4 Cinnamon Sticks, 4/5 Cloves, 1 Tbsp Poppy Seeds, 2 Tbsp Sesame Seeds, 2 Tbsp Ghee, 2 Tbsp Kolhapuri Masala.
How To Make Kolhapuri Tambda Rassa :- Wash mutton pieces,mix them with turmeric powder,salt & ginger-garlic paste in a bowl. Marinate Mutton & keep it aside for an hour.Heat oil in a Pan. Add 4-5 cloves, 3/4 Black Pepper, 3/4 Cinnamon Sticks, Onion cut lengthwise, 2 Tbsp Sesame Seeds & Dry Coconut. Fry it until the onion becomes light brown. After that put this in a grinder & make paste ( Use little water ). Now take oil in a big pan & Heat it. Add bay leaves,cloves,cinnamon,pepper,poppy seeds,onion( finely chopped). Fry till light brown & Add tomatoes. Now add mutton & salt ,stir it . Cover pan with a lid , keep water onto lid. When water on lid starts boiling,add the water into the pan. Close lid ,let it cook for sometime. When mutton is half cooked (10 mins) add the grinded masala & Kolhapuri Masala. Mix it well. Add 2 Tbsp of Ghee. Close the lid & let it cook for around 20-25 minutes. Now switch off the gas , cover lid tightly for 15 mins. Garnish with freshly chopped cilantro.Serve it with Chapati’s / Bhakri’s with Dahi Kanda & Lemon Wedges.
Pudachi Wadi
Ingredients For the Outer Covering :- Gram flour / Besan – 1 cup, Wheat flour – 1 cup, Chili powder – 1/2 tsp, Turmeric powder, Hot oil / Mohan – 3 tsp, Salt to taste.
Ingredients For the Stuffing :- Coriander – 2 cups, Grated Coconut – 3/4 cup, Poppy seeds / khuskhus – 2 tsp, Garlic cloves – 3, Green chilly – Ginger paste – 1 tsp, Red Chili powder – 1 tsp, Lemon juice – 2 tsp, Salt to taste.
Ingredients For Paste :- Kala Masala / Garam Masala – 1 tsp, Oil – 1 tsp, Tamarind pulp – 2 tsp.
Method For the Covering :- In a bowl, mix all the ingredients and with some water knead a stiff dough. Let it rest for 30 mins. This is important as the first batch that rested well came out well done.
Method For the Coriander stuffing :- Wash and finely chop the coriander leaves.
Heat a non stick pan with 1 tsp oil, add the ginger – chili paste, finely chopped garlic. Then add the dry coconut, poppy seeds, sesame seeds. salt. Keep stirring else, the coconut will get burnt. Then add the chopped coriander leaves. Cook for 2 -3 mins. When it is done, add lemon juice.
Remove from fire and allow to cool.To make Paste In a bowl take the tamarind pulp, garam masala and oil. Mix well.To assemble the Pudachi Wadi Heat a pan with oil for deep frying. Pinch out small balls the size of ping pong balls. roll out a disc the 6″. The discs should not be very thin or thick. Spread a spoonful of the paste over the disc. Then take 1 tsp of the coriander stuffing, spread it evenly on the top. Starting from one side tightly roll over the stuffing.You can do this two ways. You can either flip both sides over each other and close tightly. else you can roll and flatten on all sides.Make sure the openings are closed on all sides.When the oil is hot, deep fry these rolls and cook on both sides. Drain when it is done.
Serve with chutney of choice like Imli chutney, Pudina Chutney. I served with Tomato Sauce, and we simply loved it.
Method For the Covering :- In a bowl, mix all the ingredients and with some water knead a stiff dough. Let it rest for 30 mins. This is important as the first batch that rested well came out well done.
Method For the Coriander stuffing :- Wash and finely chop the coriander leaves.
Heat a non stick pan with 1 tsp oil, add the ginger – chili paste, finely chopped garlic. Then add the dry coconut, poppy seeds, sesame seeds. salt. Keep stirring else, the coconut will get burnt. Then add the chopped coriander leaves. Cook for 2 -3 mins. When it is done, add lemon juice.
Remove from fire and allow to cool.To make Paste In a bowl take the tamarind pulp, garam masala and oil. Mix well.To assemble the Pudachi Wadi Heat a pan with oil for deep frying. Pinch out small balls the size of ping pong balls. roll out a disc the 6″. The discs should not be very thin or thick. Spread a spoonful of the paste over the disc. Then take 1 tsp of the coriander stuffing, spread it evenly on the top. Starting from one side tightly roll over the stuffing.You can do this two ways. You can either flip both sides over each other and close tightly. else you can roll and flatten on all sides.Make sure the openings are closed on all sides.When the oil is hot, deep fry these rolls and cook on both sides. Drain when it is done.
Serve with chutney of choice like Imli chutney, Pudina Chutney. I served with Tomato Sauce, and we simply loved it.
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