I remember the time I was a numbed novice in the kitchen. My mother and my mother-in-law, both are excellent cooks, and by their standard I was nowhere. The only things I could make when I got married were tea and Maggie! I have come a long way since that time four and half years ago.
Back in those days, I would hate going to the kitchen. I felt like such a loser! Everything was out of control, and I hate losing control of situations. It would take me ten whole minutes to chop an onion and I am not exaggerating. I couldn’t handle clinic and cooking both. So my mother-in-law would make one meal and I would make the other (lunch or dinner) but never both.
Looking at myself today, I can’t help but feel good about myself. Today I can juggle cooking both the times, taking care of my daughter, juggling a job, being a writer, and cooking something new each day! I had never thought that it would be possible, but I actually look forward to cooking now, as I am equally intrigued with what I am going to make each day and how it will turn out.
Not all my recipes were successful. I must admit, there were some that were completely disastrous and I had to make something else in a haste so that I didn’t have to post the disaster. But all in all the journey so far has been exciting.
My recipe for today is something I have wanted to make for a long time. It is a simple Maharashtrian recipe that I had heard a lot about. Finally I made it today, and the taste was absolutely fantastic. It has just the right hint of crispiness and softness. Crunchy, sour, spicy and sweet all at the same time, with the maximum flavor from the coriander. Do try this recipe if you haven’t already and tell me if you liked it too.
- 2 cups fresh coriander (cilantro) finely chopped
- 1 cup gram flour (besan)
- 2 tbsp wheat flour
- 2 tbsp rice flour
- 1/2 tsp turmeric
- 2-3 tsp red chilli powder
- 1 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp ginger garlic paste
- 1/2 tsp garam masala
- a pinch of asafoetida
- 2 tsp poppy seeds
- 2 tbsp sesame seeds
- juice of 1 lemon
- 2 tsp sugar
- salt to taste
- 2 tsp oil
Mix all the above ingredients and add water slowly till you get a thick lump-free batter. Pour water in a steamer and place it over heat.
Grease a steamer bowl with a little oil and pour the batter in it. Place in the steamer and steam for ten to fifteen minutes till a knife inserted in the center comes out clean.
Cut the vadis into small cubes and shallow fry them till they are golden brown and crisp on all sides. Serve hot, hot, hot with ketchup or mint chutney. I did prefer to eat them as they were without any ketchup.