Kumbdi Vade or Kombdi vade is an amazing dish from the Malvani cuisine. Kombdi Vade literally means poori with chicken curry. ‘Kombdi’ means chicken and ‘vade’ means poori. This is a very popular non-vegetarian dish prepared throughout the Konkan belt and Maharashtra.

Kumbdi Vade dish consists of the traditional Malvani chicken curry (chicken with bones cooked in a spicy Malvani masala) and vade (an exceptional Indian puffed and fluffy fried bread made with rice flour or wheat or maida flours). Kumbdi Vade is generally accompanied with onions, lemon and Sol kadhi (Solkadhi is a type of spicy, cooling beverage usually had with rice or sometimes sipped after the meals. It is popularly made in the Konkan region of India, made from coconut milk and kokum. It’s known for its digestive properties).

Kumbdi vade is a Malvani delicacy made with a combination or rice flour and different lentils. This vade or poori can be prepared with a mix of different flours such as jowari flour, dal flours, corn and rice flours. Traditionally the flours are spiced and flavoured with coriander, methi, turmeric powder, cumin etc. The pooris are deep fried until crisp and golden in colour and served with the popular delicacy namely, Malvani Chicken. The vade or pooris which are fluffy fried dumplings are also occasionally prepared with ragi flour. This dish is widely prepared on ‘Gatari’ and ‘Dev Diwali’ festivals in Raigad, Ratnagiri and Sindhudurg districts of Konkan.

Kumbdi Vade is a staple diet in the Malvani cuisine. Malvan is a quaint little town located on the southernmost tip of the Konkan coast in Maharashtra surrounded by the Sahyadri mountain range on one side and the Arabian Sea on the other. The cuisine of this region is popularly known as Malvani cuisine. Coconut, Rice and fish are the prime significance in the Malavani cuisine. The stable diet of this region is mainly fish; fish curry and rice. It is also known for its variety of mangoes (Malvani Hapus – Alphonso) and for its sweets such as Malvani Khaja (Made from Gram – besan flour and coated jaggery) and Malvani Ladoos.

Vade prepared with rice flour is the number one staple food in most parts of the world. It supplies about 20% of people’s energy needs worldwide. Rice is easy to cook and is used to prepare various dishes and has many health benefits. It is a starchy food that provides vegetable proteins and contains complex carbohydrates. These carbohydrates are gradually released into the body and supply energy as and when needed. Rice helps combat bowel dysfunctions and is the best food of choice for gluten-intolerance people.

Malvani cuisine is the customary cooking of the Konkan region of Maharashtra, Goa and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies also. Coconut in various forms such as grated, dry grated, fried, coconut paste and coconut milk is liberally and extensively used in most dishes. Malvani masala also plays an important role in imparting its explicit flavours and aroma to various delicacies. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger, garlic, etc. Some dishes also use kokum, dried kokam (amsul), tamarind, and raw mango (kairi).

Other popular delicacies from this region are Malvani Bomblachi Kalvan; Bombil Fry or Bombay Duck Fry is an immensely popular dish, especially prepared in the north Konkan regions such as Mumbai and Raigad; Malvani fish curry; Phanasachi Bhaji is an exotic vegetarian dish, made from jackfruit, chillies and spices.

To prepare this delicious Vade, firstly take a cup of rice flour and little salt and turmeric powder. Add little oil and mix the ingredients well. Add enough warm water and knead into firm dough. Make marble sized balls and keep aside. Take a polythene sheet and lightly grease it. Place the ball of dough over it and lightly press with a flat surface plate or spread with the fingertips to a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain the pooris and serve hot with chicken curry.

After all said, even after fish being the dominating food in the Malvani cuisine, Kumbdi vade or Kombdi vade has traditionally and culturally too become a popular dish of this region.  To try this recipe, do click on the link below and watch the making of this excellent and yummy recipe:

http://www.vahrehvah.com/KUMBDI+VADE:7838

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Palak Puri is simple yet delicious deep fried Indian bread made with combining sooji (semolina), wheat flour, maida and spinach puree. This is an excellent snack especially for kids who do not like eating green leafy vegetables.

Palak Puri is a fantastic breakfast dish which can also be served during lunch or evening snack or dinner. This is a popular Maharashtrian dish and generally prepared in most north Indian states, served with a yummy and mouth-watering paneer dish like paneer butter masala, saag paneer or aloo sabji etc. Palak means spinach and incorporating spinach puree in the dough is a healthy and nutritious way of eating packed with numerous vitamins and minerals. This dish is used to fortify the simple bred and can be eaten with a pickle on the side.

Palak puri, nowadays have become a popular dish in most get-togethers, festivals, occasions etc. This dish has become part of an elaborate Thali menu depending on the occasion. Puri, as such is well known unleavened Indian bread commonly consumed all over India and other countries of South Asia. It is generally consumed for breakfast accompanied with a subzi which makes a scrumptious light and nutritious meal. The name puri is derived from the Sanskrit word ‘purika’. Puri is often served at ceremonial functions, special occasions along with other vegetarian food offered in prayers as Prasad. Puri is traditionally served with halwa, korma, channa masala, dal (lentil stew), potato based curry like Potato saagu or Potato bhaji, Shrikand and Basundi etc.

There are several variants of making Puri which includes masala puri, sweet puri etc. One of the most popular variations of puri is the bhatura which is almost three times the size of a puri and is served with chole (spicy chickpeas). This dish is commonly called as Chole Bhatura and is traditionally served in most of the food stalls in states of Punjab, Delhi and most parts of North India. The only difference between puri and bhatura is that puri is made with wheat flour (atta) whereas bhatura is made with leavened all purpose flour (maida). Another variant of the Puri popular in the eastern states of West Bengal and Orissa is the Luchi. Few other healthy and nutritious puris are cheese puri, dal puri, beetroot puri or chicken puri etc. Kids would enjoy eating these diverse pooris which is easy to carry and simple to prepare.

For preparing the Palak Puri, firstly wash and chop the spinach. Grind palak in a blender and turn it into a fine paste. In a bowl, add sooji, little water, oil, salt and mix well. Add wheat flour (atta), maida, and spinach puree, mix all of these together to make a tight/tough dough, add water only if needed. Divide the dough into lemon sized balls and roll each of them by dusting some flour or with oil into small puris with a rolling pin. Heat oil in a kadai and when the oil is hot enough, fry all the puris one by one on both sides until they turn slightly brown in colour and get puffy. Serve hot with chutney or aloo subji.

Tip –

Puri dough should be tighter than a Paratha dough

Palak puri goes extremely well accompanied with any vegetable curry or korma. Do try this exceptionally nutritious recipe and enjoy the delicious taste of the palak puri. Click on the link for detailed recipe:

http://www.vahrehvah.com/PALAK+PURI:7761

Spinach is high is nutrition and the calcium content in spinach is good for strengthening bones. Spinach or any other green leafy vegetables are low in calories and high in vitamins. Spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A. It is a good, or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein. And yet, 1 cup has only 40 calories! Spinach is an excellent choice for nutrition without high calories.

Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

You can also check other variation of making the Palak puri by clicking the below link:

http://www.vahrehvah.com/Palak+Puri+:2854

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Bhajaniche vade is deep fried snack made with ‘Bhajani flour’, a flour of roasted multigrains and pulses. Bhajani flour comprises of five kinds of flours that includes rice flour, besan flour, urad dal flour, wheat flour and jowar ki flour. To this coriander powder and jeera powder are added. All the ingredients are roasted, ground and mixed together and used for making this vade or thalipith.

Bhajaniche vade is a deep fried snack made with bhajani flour mixed with few spices, salt and coriander leaves mixed together to form dough and rolled into small thick size poori and deep fried. This vade is generally preparing during the ‘Mangla gauri Vrat’ in Shravan month all over Maharashtra state.

Generally we find that in most of the Indian homes or restaurants, pooris are made with wheat flour or maida flour, but this bhajaniche vade is an excellent and delicious variation to the poori or vade. Made with the multi-grain, multi-legume flour, it definitely is a very nutritious and healthy dish that we all must try. Since all the grains and legumes are roasted before grinding, hence it is called Bhajni because bhajne means roasting in Marathi.

Bhajani flour is also used for preparing the very popular Maharashtra dish called the Thalipith or pancakes that can be made in a jiffy. All you need to do is to add salt, seasonings, onions and coriander leaves and spread the pancake on the griddle. Thalipith or vade made from bhajani flour makes a healthy breakfast as Bhajani is basically a medley of rice, jowar, besan, rice and wheat flours. This is spiced using cumin and coriander. Store this flour in airtight containers. The flour’s aroma itself is very tempting. Whenever you have a craving for this delicious and nutritious vade, just scoop up some flour, add in all the fresh goodies, herbs, and deep fry until golden in colour. Serve with delicious curries like a simple matki chi usal, vangyachi barith etc. or pickle.

There are umpteen benefits that we can procure from using whole grains, legumes, nuts and seeds in our daily diet. They are extremely abundant in proteins, healthy fats, vitamins, minerals, fibre and are a good source of energy. If consumed regularly, they can lower the risk of developing diseases like diabetes, cardiovascular disease and obesity. In contrast, frequent consumption of processed grains like refined white flour and polished white rice is a major factor of many health imbalances as they lack fibre and essential nutrients.

To gain maximum benefit from eating whole grains, legumes, nuts and seeds they need to be correctly prepared. Traditionally, whole grains, legumes, nuts and seeds are gently dry roasted which also makes them easier to digest and releases oils which add flavour to the dish. To know more about the flours used in Bhajani atta, jowar flour is gluten free whole grain flour popularly known as Sorghum. It is considered to be one of the nutritious cereals and makes a healthy diet. Jowar ki Bhakri or roti and jowar bajre ki roti are very popular and nutritious Indian flat breads. Jowar is rich in potassium, energy, protein, calcium and Iron. Eating Jowar ki roti keeps bones and teeth healthy giving energy to the entire body and also maintains the health of heart, controls diabetes and weight loss.

Wheat is another most common cereal available all over the world and today is even more in demand for its abundant health benefits. Through decades, wheat has been one of the major crops in the world. Wheat flour is primarily used for baking breads. Foods like bread, pasta, crackers, bagels, cakes, and muffins are just a few common examples of wheat sources. Wheat is believed to be the most wholesome food items, ensuring a diet rich in nutrients. Wheat considerably lowers the hazards of heart diseases, owing to its comparatively low fat content. It also regulates blood glucose in diabetic patients.

Besan flour, made from chickpeas, is a wheat-free product rich in fibre and nutrients. Besan atta or flour adds a nutty taste to breads, sauces and other foods. If you have to avoid gluten or are watching your weight, besan flour makes a healthy and versatile alternative to high-carbohydrate wheat flour. Besan flour, also known as gram, garbanzo or chickpea flour, is made by milling chickpeas, a type of legume. It may be either finely or coarsely ground. In India, it is the staple in most north Indian cuisines. It is generally used for making dumpling, fritters (Mirchi bajji, Onion Pakoda, Aloo bonda etc) and noodles (masala sev) and used for thickening curries like kadis etc. Chickpea flour adds a nutty taste to baking, soups and sauces, and can substitute for wheat flour in most recipes. Both wheat-free and gluten-free, chickpea flour is also easier to digest than other wheat-flour substitutes, such as soy flour.

Urad dal flour is amazing flour made from dried, ground whole urad dal. The lentils are cleaned, roasted and then ground into the flour. They are parched and ground into flour after removal of the testa or the seed-coat. This flour is used in various Indian dishes. In Andhra Pradesh, the urad dal flour is used for preparing a very delicious Indian sweet namely Sunnundallu (urad dal laddu). Urad dal is also used for preparing Idli, dosa, uttappams etc. Unlike other lentils and pulses, urad dal is a good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium.

Cumin or jeera is a common ingredient in Indian kitchens. Apart from adding flavor to a dish, it has got health benefits too. Roasted jeera has a very unique flavor and adds much taste to an ordinary dish like aloo ki sabzi. Apart from taste, cumin has lots of health benefits. It is considered to be good for digestion.

Coriander is another quintessential ingredient from the Indian cuisine used in many curries and gravies as it has a mild aroma instigating the appetite.  Coriander powder is put in to give the dish a pleasing taste. The taste of the coriander also helps blend the tastes of all other spices that are added to the dish. Apart from being an aromatic spice, it has many curative and cooling properties and is beneficial for health, thus is found in Indian kitchens as well as in making medicines. Coriander powder taken in combination with pinch of hing and rock salt is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices.

To prepare this highly nutritious Bhajaniche Vade, firstly take bhajani flour in a mixing bowl, add 1 tbsp hot oil, salt, hing, turmeric powder, red chilli powder, and coriander leaves.  Knead to medium dough by adding warm to hot water. Cover and let the dough rest for 15-20 minutes. Divide the dough into 10 to 12 equal sized dumplings. Take a small plastic sheet and place one dough ball on it and place another sheet over and gently press the ball with a flat base plate. Press gently as the vade needs to be slightly thick. Heat oil in a kadai for deep frying. Deep fry the vada over medium heat until it turns golden in colour.

I am sure by reading the insights of this recipe; you will surely attempt to try this dish. Do try and keep your family fit and healthy. To watch the making of this recipe, click on the below link:

http://www.vahrehvah.com/popvideo.php?recipe_id=7759

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Jowar ki Bhakri is typical traditional unleavened Indian flatbread commonly prepared daily in most homes at Maharashtra. This bland nutritious roti or bhakri is made with Sorghum flour also known as jowari ka atta. The jowar ki Bhakri is the staple diet in Western and Central Indian cuisine.

Jowar is also known by various other names which include durra, Egyptian millet, Jwari in Marathi, Jowar in Hindi, Cholam in Tamil, Jola in Kannada, and Jonnallu in Telugu. Sorghum species are native to tropical and subtropical regions of Africa and Asia, with one species native to Mexico. Sorghum flour for centuries has been the most important staple food for millions of poor rural people in the semiarid tropics of Asia and Africa and also remains the principal source of energy, protein, vitamins and minerals.  Sorghum, like barley is extremely resistant to drought. It is usually grown in dry parts of the world.

Bhakri in Marathi means a type of unleavened flatbread. The Bhakri is usually made from sorghum flour but can also be made with different versions such as using wheat or rice flour (rice roti) or bajra or mix of jowar bajre ki bhakri. A typical bhakri just includes flour, salt, little oil mixed with hot water. Here you can use one variety of flour or a wide array of flours and it is not flavoured or enhanced with any other additional ingredients. Bhakri is served with an assortment of accompaniments such as Teeka chutney, Gavran matki usal, Gavran Chicken (Village style Chicken curry), Fodni Mirchi (Tempered Green Chillies) etc.  Most of these dishes are simple, inexpensive and is traditionally popular among rural population such as the farming community.

Jowar ki bhakri is very similar to the jolad rotti in the North Karnataka region or the jonna rotte in Telangana region in Andhra Pradesh. Over centuries, this roti was a staple at most meals but is now replaced by other kinds of flatbreads such as chapatti, paratha, naan, phulka, kulcha etc. because they are faster and easier to prepare. But even now, at most rural parts of India the jowar ki bhakri or roti are being prepared mainly for its nutritional benefits and availability.

Sorghum is valued for, it’s a very good source of proteins, contains essential nutrients like iron, calcium, potassium and phosphorous. Sorghum is known to a heart healthy and rich in phyto-chemicals including tannins, phenolic acids and anthocyanins. Studies have shown that sorghum can reduce the risk of certain types of cancer in humans. The phytochemical levels are so high in this millet that they have shown potential usefulness in reducing obesity as well.

Jowar ki rotis are commonly eaten in India and can be mixed with other flours to make it multi grain flour. The sorghum flour is also used to make pancakes, chapatis, chips and porridge throughout different cultures. In the United States, sorghum flour is commonly used in baked goods. It is also added or substituted in recipes that call for flour such as cakes, cookies, breaks and muffins.

Initially preparing the jowar ki roti needs little skill in preparing the dough and roti. But practice does make one perfect. This recipe is an excellent way of making the bhakri in a very easy and simple method. To prepare the Jowar ki Bhakri, take a bowl and add 2 to 3 cups of sorghum flour or jowari atta, a pinch of salt and mix the dough with hot water to make soft dough.

Take some dough and roll it well, press and roll it again to make a soft dumpling. Place a plastic sheet on a flat surface and place the ball of dough in the centre. Place another plastic sheet over. Take a flat plate and press the ball of dough gently to make a thin flat roti. Heat a pan and fry the roti evenly on both sides until cooked. (Shown in the video). Serve hot with any gravy curry, pickle etc.

Tip – Use hot water for kneading the dough. As there is not much gluten formation, we need to use hot water to make soft dough. This method is very easy for beginners.

A main magical reason for sorghum flour to enter the health food fuss is because it is gluten-free. Gluten is a protein found in many grains such as wheat, barley, rye and oats. While some people choose to eat gluten-free foods because of mild intolerance, this type of diet is essential for those who have celiac disease. Sorghum has a similar nutritional makeup to corn although it is higher in protein and fat and lower in vitamin A.

I am sure by now; you must be ready to view the video. Do try this dish and enjoy viewing as it would surely inspire you to cook.

http://www.vahrehvah.com/JOWAR+KI+BHAKRI+Roti+of+Sorghum+flour:7750

 

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Kerala Parotta is a very popular flaky pastry like multilayered flat Indian bread and a speciality of Kerala state, India. It is traditionally made from maida (all-purpose flour). The flour is mixed with a pinch of salt and kneaded to soft dough and allowed to rise for few hours. This process goes through a little long labour and time intensive process. The flour is then stretched and flattened by hand in order to save the air pockets which arise from the stretching and then cooked on a griddle.

Generally there are two variations of making the Kerala parotta, one is the Kerala parotta rich variety where maida is added with egg, milk and fat and prepared while the other is the normal or the plain variety without adding egg or milk. To prepare this parotta once needs to enjoy cooking and have quite some patience as the dough needs some good amount of beating with some expertise which would help in making the parotta soft and flaky.

As the name suggest, the recipe is a Kerala variant of the North Indian paratha but requires using a technique which involves waving and puffing the dough so that the flat bread is formed of many layers. It is then grilled on a hot tava or griddle and served with any vegetarian or non-vegetarian curry. Kerala parotta with egg roast is a complete meal that is usually eaten during breakfast in Kerala.  Kerala parotta can also be relished with vegetable korma or any gravy based dish. Parottas are more popular in the southern part of India. The most relishing parottas are the one that are deep fried. They are very famous in the southern part of Tamil Nadu, especially in Tuticorin, Viruthunagar and Madurai where they served it traditionally in a leaf.

Another common variant is the South Indian Parotta available mainly in Tamil Nadu, which is smaller in diameter compared to the Kerala Porotta. Parathas are different from the Kerala parotta. Parathas are made with whole wheat flour and staple to northern part of India. There are many types of parathas with different variations given to them like aloo paratha, mooli paratha, paneer paratha and so on.

To prepare this simple and easy Kerala parotta, firstly combine all the ingredients in a bowl and knead the dough together thoroughly like you prepare chapatti dough. Cover and keep aside or few minutes.

Take the rested dough and knead well for 2 minutes and then again rest it covered for 5 minutes. Now take the rested dough and divide into equal portions and make into tennis size balls by applying oil to your palms and keep these balls aside for about 4 to 5 minutes (covered).

Take a ball of dough and apply some oil on it. In a flat surface apply oil and make the ball of dough into a thin sheet pressing with your fingers (make it as thin as possible both lengthwise and widthwise. Do not worry about the shape or even though it breaks in between). Apply some oil all over the thin sheet and sprinkle some flour as shown in the video and rest for 2 to 3 mins.

Using both hands make pleats of the rolled dough (just like the saree pleats J) starting from one end (check the video for clear instructions). Now holding one end of the pleated dough, start rotating it like a spiral and keep aside. Repeat the above procedure with all the remaining balls and keep aside.

Take the rested pleated dough and roll like a chapati and cook on a hot tava on both sides applying oil. Remove the parotta and place it on a flat surface and holding them between both hands just push the parotta with both the hands together (just like clapping) so that the layers come out.

Serve the Kerala parotta hot with any non-veg curry, egg roast, green pea masala or korma.

Do try this recipe and before trying, you must watch the video. Click the below link for viewing of making of Kerala Parotta:

http://www.vahrehvah.com/Kerala+parotta+-+Malabar+Paratha:7711

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Oats Masala Paratha………yummm……quite an interesting, healthy and nutritious combination! Now a day’s people are very conscious about food and mostly prefer healthy, nutritious and light meal. Oats is a wonderful powerhouse of nutrition and awesomely delicious breakfast with great goodness and health benefits.

Parathas are one of the most important staple foods all over India especially in north Indian cuisine. Eating paratha (any variety like aloo paratha, mooli paratha, methi paratha, gobi paratha, paneer paratha etc) for breakfast, lunch or dinner is a common feature in India. It is also known that paratha are high energy and calorie food as they are generally cooked with oil or ghee and served with a dollop of butter.

Earlier, eating a couple of parathas was fine as there would be a lot of physical activity involved but in today’s period of inactivity, consuming many parathas is actually not advisable. They cause high cholesterol, weight gain and consequently other diseases. Hence we need to creative new variety of dishes that are high in protein, low in calorie and fat.

Oats Masala Paratha, sounds unbelievable and is a wonderful option in making a healthy and nutritious paratha.  Made with whole wheat flour stuffed with a mixture of oats and spices and cooked together makes a healthier version as whole wheat has more fibre, protein and vitamins.  Oats Masala Paratha is a much better choice of eating healthy parathas as it is low in calories yet tasty and easy to digest.

If you are looking for some weight loss and cholesterol management, oats no doubt is one of the best options and can prove an unbeatable food option. There are unfathomable ways of incorporating oats in your diet provided you are ready for new innovations and flavours. Apart from the delicious oats masala paratha, you could also prepare other yummy and delicious recipes with oats such as oats pongal, oats khichdi, oats palak roti, oats porridge, oats dosa and many many more. Generally oatmeal is chiefly eaten as porridge but there are also many varieties of baked goods that can be made with oats which includes oatcakes, cookies and oat bread.

Oats are part of the cereal grain and are grown for it seeds. Humans are known for the consumption of eats whether it’s in oatmeal or rolled oats. Most of us know well by now that oats are a very healthy and nutritious food and as breakfast would be the perfect way to start the day with. Oatmeal is been ranked one of the best food that can fight against cholesterol and it contains several vital nutrients such as complex carbohydrates, B vitamins, fiber, and minerals such as phosphorous, iron, selenium, and calcium. Oats also contain the energizing and stress lowering, B vitamin family, which helps transform carbs into usable energy.

To prepare this healthy and scrumptious Oats masala paratha, firstly take a bowl add Wheat flour, add salt make a soft dough by adding little by little water and rest for 15-20min.

Now in another bowl add Oats, chilli powder, coriander powder, turmeric powder, amchur powder, curry leaves, coriander leaves finely chopped and mix well by add in little water and make into balls.

Now take the dough and stuff the oats mixture and make into paratha. Add butter in a tawa and cook both the side till golden in colour. Serve hot with curd and pickle.

Do try this excellent way of preparing a wonderful healthy dish and serve your kids. Watch the video on making of oats masala paratha and enjoy:

http://www.vahrehvah.com/Oats+Masala+paratha:7713

Tips on making paratha -

Add enough water to the dough so that it is soft (but not sticky) as a hard dough will make your parathas stiff.

It is important to cover and rest the paratha dough for at least 15 minutes before rolling.

When stuffing parathas, you need to use about equal amounts of dough and filling. So if you are using a lime size ball of dough, use about a lime sized mound of filling.

Oat was originally only cultivated in Southern Europe almost 5000 years ago and it has also been described by Hippocrates as a very refreshing porridge which also helps in hydration. Most of us know only about the high fiber content of Oats but there are vast benefits related to this which are as follows: Lowers cholesterol reduces high blood sugar, weight loss, protein source and revives immune system.

Enjoy Cooking!