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Kothimbir Vadi - Crispy And Crunchy

Kothimbir (Marathi) means coriander.  Kotbimbir is usually used to garnish dishes but making a dish out of it would be an interesting concept. Kothimbir vadi is a Maharashtrian dish served as snacks or a side bite during your meal. There are many methods of preparing this dish but the most popular one is by deep or shallow frying. Coriander plays a very important role in this recipe so always use a fresh one. These are delicious, crispy, crunchy, a little spicy and full of flavours. Lets quickly look at this recipe: Ingredients: 1 bunch coriander  8-10 cloves garlic  2 tsp sesame seeds  1 tsp carom seeds 1 tsp red chilly powder  1/2 tsp turmeric powder 1 cup gram flour/ besan 3 tsp rice flour 8-10 green chilies roasted 1 tsp jeera Salt as per taste  Oil for deep frying  Procedure: Clean the coriander properly and wash it with water thoroughly. Let the water dry out completely then finely chop the coriander. Make paste of the spices ie., garlic, carom seeds, gree
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Tasty And Healthy Jaggery Dalia

Lapsi is a Rajasthani and Gujrati Cuisine that is usually prepared on occasions. It's completely healthy and adds benefits to health-cautious people. Usually, sweets are prepared using sugar but this recipe is prepared with jaggery which is more nutritious than sugar. Sugar is harmful to body .

Let's replace sugar with jaggery and check this out. I bet you would love this more than you think.

Ingredients:

1/4 cup ghee

1/2 cup lapsi/dalia (cracked wheat)

1 cup jaggery - grated

1.5 cup boiling water

a pinch of salt

1/4 tsp cardamom powder

1 tsp chopped almonds

1 tsp raisins - soaked in water

1 tsp cashew

1 tsp finely sliced dry coconut

Procedure: 

  1. Heat 2-3 tsp spoon ghee in a pressure cooker, keep the flame low.
  2. Add lapsi/dalia to ghee and roast it for 5 min and let it turn golden brown. 
  3. Pour hot water into it and stir it well.
  4. Pressure cook Dalia on a low flame for 4-5 whistles.
  5. Meanwhile, in between, add a tsp of ghee in a pan and heat it on a low flame. 
  6. Add dry fruits like almonds, cashew, and sliced dry coconut in the same pan. Roast it well till golden brown. Keep it aside when done.
  7. Let the cooker cool down and release the pressure.
  8. Add one-fourth part of jaggery and a pinch of salt to it and stir it well on low flame. 
  9. In between you can check the sweetness of Dalia, if required add more jaggery to it.
  10. Now add cardamom powder, roasted dry fruits, remaining ghee, and keep stirring it on low flame for a minute. 
  11. Grease a bowl with ghee all over, using the tip of your finger, and put the cooked Dalia in the same bowl.
  12. After 30 min turn the bowl upside down on a plate to give it a shape.

Note: This can also be served warm by garnishing dry fruits.

  1. Please do share your feedback and follow some more delicious recipes. 
You can also buy the required ingredients from the below link:


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