Day 7 BM #56 -
Here is a mini Maharashtrian Thali (Panchmel Dal, Cucumber Salad, Peanut Thecha, Kobi Wadi and Puran Poli) which I served up at home. Thanks to Varada, I was able to get some idea of what I can cook. I must say that these Kobi Wadis were a surprise find for me. They were an instant hit at home.
I had to make these wadis twice as my husband sneaked his way into the refrigerator and finished off the last few of those wadis which I had reserved for the thali picture :). It was such a hilarious incident at home that I am sure we will laugh about it for some time to come.
Recipe Source here
Cabbage, shredded, 2 cups
Tamarind extract 1-2 Tbsp
Sugar 1-2 tsp
Salt to taste
Ginger Garlic paste 1 tsp
Chili powder 1 tsp or to taste
Cumin seeds 1 tsp
Turmeric 1/2 tsp
Asafoetida 1/4 tsp
Besan / Chickpea Flour 2 cups
For Seasoning (Oil 1 Tbsp, Turmeric 1/4 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/2 tsp, Asafoetida 1/8 tsp)
Method Of Preparation -
In a bowl, add all the ingredients listed except the seasoning. Mix well and knead into a stiff dough adding as little water as needed.
Pat the dough about 3/4 inch thick in two pans which can be used to steam/pressure cook.
Steam/Pressure cook for about 15 minutes.
Allow it to cool. Upon cooling, slice into bite size pieces.
Prepare the seasoning in a heated pan. And saute these sliced pieces until they are light golden in color.
Serve as a side to Dal and Rice. We loved it even as an appetizer/snack.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Preparation Time 25 minutes + 20 min of cooling time