Kothambir vadi (coriander fritters) is my favorite snack from Maharastra which is made from fresh coriander leaves and chickpea flour. This is further steamed and pan-fried or deep fried. I prefer the pan-fried as it uses less oil and tastes great too! I’ve given the traditional kothambir vadi an i2cook twist by adding some of our pink mustard. Pink mustard is a versatile product which is made from organic ingredients like yellow, balk mustard, turmeric powder and cold pressed soy oil. Pink mustard is a deli style mustard which contains no sugar. Kothambir vadi with pink mustard can be served as an appetizer or a tea-time treat with chai.
3 cups chickpea flour (besan)
2 cups cleaned, chopped coriander leaves
4-5 green chillies (add more if you like yours more pungent)
2-3 garlic cloves 1 tbs pink mustard
1/2 tsp roasted cumin powder
1 tsp toasted sesame seeds
rock salt to taste
1 tsp ground oil and some extra for pan frying
(All ingredients used to make this dish are organic)
- Pound the green chillies and garlic into a paste in a mortar pestle.
- Mix corriander leaves, besan, garlic & chilly paste, mustard, sesame seeds, oil, salt, cumin powder and water in a bowl until it forms a hard dough. Shape into a log or any desired shape.
- Steam the log for about 20-25 minutes and check for doneness by inserting a skewer and coming out clean.
- Allow it to cool. Cut the cooled log into 1 cm slices. Heat about 1 tbs of oil in a pan and pan-fry the vadis in batches on both sides until golden brown and crisp. Serve hot with some i2cook’s pink mustard.
I’ve been addictive to these blondies and everyone at home just love it! These are made with real nuts and addition of choco chips makes these an heavenly treat.
Baking with nut butters negates the use of butter since nut butters contain their own fat/oil. You can use any nut butter as the main ingredient and these can be made vegan or gluten free or flour-less. Blondies are like brownies but contain less of cocoa or chocolate. As the name suggests, they are brown in colour. They are great as a snack or you could have them as dessert with some ice-cream.
500 gms nut butters like peanut butter or almond butter
2 eggs or 30 gms flax seed powder lightly beaten with 6 tbs of water for egg-less version
1 tsp baking soda
120 gms raw sugar
25 gms choco chips
20 gms nuts or cocao nibs
Note: I usually prefer to add some crunch to my blondies by adding cocao nibs or nuts
- Measure all the ingredients and keep aside.
- Lightly beat two eggs in a bowl.
- Mix the nut butter, raw sugar, soda , choco chips and nuts into the wet mixture very softly.
- Line 10×10 inch baking dish/pan with aluminium foil or parchment paper and spread the mixture evenly throughout.
- Bake in a pre-heated oven at 180 degree centigrade for about 18-20 minutes.
- Once done, allow it to cool before cutting them into desired shapes. Serve warm or at room temperature. This recipe makes about 25 pieces.
I’ve got mixed feelings today – the year is coming to an end and wondering what the next one has in store. Do you feel the same?
2012 has been a good year, not great but good. A year when I got an opportunity to meet new people and make some new friends. A year that helped me hone my skills and got me started with baking. A year of disappointments and a year of collaboration. I hope tomorrow will be a better reflection of the past year.
The combination of banana and peanut butter is heavenly and have you tried it in a smoothie? Ohhh its heavenly. If you’re like me who doesn’t like to cook morning breakfast, then breads are great but banana bread is even more awesome. Bake it a night before and glaze it in the morning. Warm the bread a bit before glazing it with some yummy peanut butter. The nibs add a nice crunch to the bread. I tasted cocoa nibs from Peru for the first time and exploring new recipes with it.
2 overly ripe bananas
80gms butter (Amul or Govind)
100gms raw sugar (you can add 25gms more if you like yours sweeter)
1tsp baking soda
1tsp cinnamon powder
140gms wheat flour
60gms all purpose flour
1tbs peanut butter
1tbs milk (room temperature)
1tsp raw sugar
cocoa nibs for garnish (optional)
1. Preheat the oven at 160 degree centigrade and grease a 8 by 4 inch loaf pan or equivalent.
2. Sieve the flours along with baking soda and cinnamon powder.
3. Mash the bananas in a bowl. Add egg, raw sugar and butter and beat until mixed well.
4. Combine the dry and wet ingredients gently and mix it with the help of a spatula.
5. Pour the mixture into the greased pan and bake for about 45 minutes or until its done based on your oven settings.
6. Allow it to cool on a wire rack for about one hour.
7. Prepare the glaze and spread it over the cake while its still warm and sprinkle some cocoa nibs for some crunch.
Happy New Year! Look forward to more food love 🙂