Not Fried Kolhapuri Kat Vada

This is a very interesting recipe with our usual bataka vada dunk in spicy gravy which is called Kat and served it with sev and onions. Usually Bataka vada is deep fried but I never made it that way, I always use my paniyaram pan to make those so there its one benefit its healthy and no extra calorie.  And for the kat or gravy its very simple , mainly ingredients are used in misal but here we have to make thin gravy and dunk our vadas and have it for a side dish or lunch or dinner. 

To write down its lengthy but don't get discourage by that , Its three process, first make stuffing for bataka vada, fry / not fried it , make Kat paste and make kat and just assemble. 

you don't have to follow my recipe for bataka vada, if you have yours. I am still going to post it, Just follow kat recipe and you are all set. 

For Bataka Vada mixture

2 tsp oil

1 tsp cumin seeds

1 finely chopped chili

few curry leaves

1 tsp Turmeric powder

3 boiled potatoes

Salt as per taste

lemon juice as per taste

finely chopped coriander leaves

For Besan for vada

1 1/2 cup besan / Chickpea flour

2 tbsp. rice flour

1/4 tsp turmeric powder

1/2 tsp carom seeds

salt as per taste

water as needed 

1/4 tsp baking soda

few drops of oil for pan or if you are frying then enough oil for that

For Kat masala paste

2 tsp oil

2 pods cardamom

1/2 inch cinnamon

2 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp poppy seeds /  khuskhus

1 sliced onion

2 cloves of garlic chopped

1 tomato chopped

2 tbsp. dry coconut powder

For to make Kat (Rasa)

2 tbsp. oil

pinch of hing

1/4 tsp turmeric powder

1 tsp Kashmiri red chili powder

1/4 tsp garam masala powder

3 cup water

salt as per taste

to serve - chopped onions, sev and chopped coriander leaves. 

Method for Bataka vada : 

In a pan, add oil , when its hot, add cumin, chili, garlic , curry leaves and hing.

Add turmeric powder also and add mashed potatoes in it. 

Add salt and mix everything and taste it.

Add lemon juice and coriander and mix again and let it cool down till you make better from besan. 

Take besan and rice flour, add powder masala, salt , ajwain and make mix it. 

Add water as required and make sure batter is lump free. 

add baking soda and mix it again. 

now if you are frying, heat up the oil , if you are not and using paniyaram pan, heat up the pan, add few drops of oil in all cavities.

Make a small ball sized potato mixture and dip in besan batter and put it in pan. 

Cook it from all the sides and finish all same way and keep it aside on cooling rack. 

Method for Kat : 

In a pan, add oil and add all whole spices including poppy seeds

After minute , add onion and garlic, cook till onions turn golden brown.

Add tomatoes and cook till its mushy.

Add coconut and sauté slightly. 

Cool completely and then blend it in a smooth paste, add water as required. 

In a same deep pan, add oil, hing , turmeric powder, chili powder and garam masala. 

Sauté for a minute. 

Add blended masala paste and sauté till the oil separates. 

Add 3 cups of water , salt and mix it. 

Cover and let it boil for 10 minutes or till oil separates.

Kat is ready. 

To serve : 

Put two vadas in a deep bowl. 

pour generous amount of kat on top of it so it goes inside of the vadas too. 

Top it with chopped onion, sev and coriander leaves. 

Tariwala Poha Nagpur Style

I have never eaten this kind of poha but the idea of making it with spicy black chana is tempted. Before I never put potatoes in my poha , always had it with black beans so with protein is not a big deal for me. 

For this dish make poha the way we always do and make black chana with gravy and do extra tadka with more chilies with oil to give that tari effect. 

I had to feed the kids so I didn't  make very spicy but if you have no limitation go ahead and make it zanzant spicy.

Ingredients for Poha 

HCF: Protein Poha

Ingredients for Brown chana

HCF: Kala Chana Masala | Brown Chickpeas Curry

To assemble it 

Take poha in a bowl, add black chana and the gravy on top of it, sprinkle with sev, pomegranate pearls,  chopped chilies, chopped cilantro leaves and enjoy it with the cup of tea or have it for light lunch too. 

Green Chili Thecha - Maharashtrian style

Here in the USA, we got red chili thecha very easily but since it is prepackaged, it has too much sodium. We used that as a garlic chutney since it has more garlic than chilies. But last year at one get together I had a chance to taste homemade green chili thecha and I asked her for a recipe and she gave it to me. since then I am making this. It is very easy and doesn't require too many ingredients and if you are like me who loves sides more than the main dish in the dinner then its perfect for you. If you want you can add crushed peanuts in it but I don't like it so I didn't add it.



Ingredients : 

7-8 Green Chilies
2 big garlic cloves
1 tsp Oil
Pinch of Hing
1 tsp Vinegar
salt to taste


Method :


Take a non-stick pan, add oil, add whole chilies in it and roast it till it changes the color.

Take it out and wait till its cold.

Chopped garlic finely and keep it aside.

If you want you can chop chilies by your hand or used grinder. I did it with a knife since it was not that much.

In a bowl, mix chopped chilies, garlic, salt, vinegar, and hing and mix it.

Store in a glass bottle and use it with your lunch and dinner as a side dish.

You can have more chilies and make it too, just add more vinegar in it.

Kothimbir Vadi / Steamed Coriander dumplings

In my opinion, Kothimbir vadi is Maharashtrian answer to their neighbor Gujarat's Muthia. I remember Years ago when I was watching Sanjeev Kapoor's show  here in US, he was making this dish and I made it after wards, I loved it. But after that I never made it. Now I am thinking that why I didn't made this in all these years. It's healthy, steamed and delicious. So I make promise to myself that I am going to make this dish as much as possible. Always we use coriander leaves for garnishing but here its main ingredients. It's easy so lets make it.

Ingredients :

half a bunch of coriander leaves (washed and chopped)
2 tbsp. chickpea flour (besan)
1 tbsp. Rice flour
1 tsp. red chili powder
1 tsp. turmeric powder
salt as per taste
1 tsp. oil
1/4 tsp. baking powder
1/2 tsp. sugar ( optional I did not add it)

For seasoning:
2 tsp. oil
1 tsp. white sesame seeds
1 tsp. mustard seeds
Pinch of hing, few curry leaves
1 green chili chopped

Method:
In a bowl, take chopped coriander leaves. Add both the flours, chili powder, turmeric powder, salt and baking powder, oil.

Add little water ( if required only cause leaves will have enough water) and make thick long tube.

Grease a dish of steamer and put the dough tube in it.
Steam in the steamer for about 15 minutes.
Take it out and cool it completely.
You can eat it as eat it or you can season it.
Make as per your liking pieces.
Heat oil in a pan.
Add mustard seeds when crackle add hing, curry leaves, green chilies and sesame seeds.
Add the cut pieces in it and mix well.
If you wish sprinkle some lime juice in it and serve warm with hot tea or just as it is for snack.

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Vada Pav - Not Deep Fried / Indian Potato Sliders

Long time ago there was a Princess who loves to eat vada pav and all sorts of fry stuff, But when she moved to USA she found that frying is so not good when you have all the windows and doors are closed and after frying house stinks like anything. So when Princess got  paniyaram tawa, life become little relaxed that all sorts of frying now turn in, to not fried but just a drop of oil and Princess can still enjoy all the good stuff. BTW that Princess is me. So I made Vada pav without frying and still got that taste and satisfaction. I am making in this tawa that's why its small in size but if you are frying you can make big ones.

Ingredients for Vada:

3 boiled and mashed potatoes ( I put potatoes in plastic bag in which we get vegetables here in US, then pop it up in microwave for 5 minutes and done)
1 tsp ginger, garlic and green chili paste
salt to taste
1 tsp turmeric powder
1 tsp mustard seeds
pinch of hing
4-5 curry leaves
1 tsp oil

Method for Vada :

Heat the oil and add mustard seeds.
When they crackle add hing and curry leaves and saute for few seconds.
Then add paste and turmeric powder and cook for few seconds.
Now add mashed potatoes and salt and mix well.
Cook for minute or two.
Remove from the fire and when you handle it make balls out of it.

For Outer Layer :

1/2 cup Besan (chickpea flour)
1 tsp turmeric powder
pinch of red pepper flakes (optional)
salt to taste
pinch of baking soda
2 tsp oil

Method:

Combine everything except oil in a bowl and using water make batter. It should not runny or thick.
Heat  paniyaram tawa and add oil in everything .
Dip balls in batter and put it in tawa.
Cook on both sides and keep it aside.
Do it for all the balls.

Assembly :

6  Whole Wheat Bread (pav)
Garlic chutney as per taste or you can use Thecha
tomato chutney or sauce

Method:

Slice each pav into half and spread some dry garlic chutney  on one pav and tomato chutney on other side. or you can just use garlic chutney.

Place one vada in each pav and serve immediately.

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