ALOO WADI / PATRA / SPICED COLOCASIA ROLLS revisited

I had posted this recipe a few years ago and when I made this again I thought why not refresh our memories with this spicy-sweet indulgence, so here’s a wonderful snack from the west of India revisited again with beautiful clicks(since now I feel my photography is better than what it used to be or so I think…ha ha ha!!!!).

ALOO WADI / PATRA / SPICED COLOCASIA ROLLS

The farsan is usually part of a typical Gujarati or Maharashtrian meal. Aloo wadi is one such farsan which is part of a complete meal, but it can also be served as a snack. The Gujaratis call it Patra. This is made of the Aloo leaves(Colocasia leaves also known as Taro leaves by some).  The spicy sweet indulgence with a gamut of flavors exploding in your mouth is truly a delight to your taste buds.

Ingredients
Aloo leaves (Colocasia leaves) – 8-10
Besan - 2 cups
Turmeric powder - 1/2 tbsp
Red Chilly powder - 2 tbsp
Tamarind paste – 1tbsp
Garam masala – 2 tsps
Asafetida – a pinch
Salt to taste
Jaggery - 1 tbsp
Oil to fry

For Garnishing
Freshly grated coconut – 1tbsp
Sesame seeds – ½ tsp
Coriander seeds – ½ tsp
Finely chopped coriander leaves

Method
Remove fibres and stems from colocasia leaves (arvi leaves) and wash thoroughly. Wipe it dry. Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proportion of water. Tamarind, not only gives a tangy taste to the Aloo wadi, but also removes the itchy property that the aloo leaves have. You can avoid jaggery if you don't like the slightly sweet taste it imparts. The gujaratis usually like to add a bit of sweet to their dishes. I personally like this dish with a dash of jaggery in the masala.
Spread on a cutting board / wooden board or any flat surface a colocasia leaf with the back surface up(glossy side down) and stalk end towards you. Spread the mixture on the leaf, now place another leaf over it and apply the mixture over it. After 4-5 leaves are placed one across the other, fold in the edges for about 2" on both sides, smear the folds with some paste and then roll gently but firmly, from the stalk end to the tip, in the shape of a cylinder.
Tie the roll with a thread if you feel it is loose. Cook the rolls in a pressure cooker on steam (Do not place whistle). Steam cook for about 25-30 minutes.
Once cooked, the rolls will be nicely set. Remove the rolls and let it cool. Cut the rolls into vadis of 1” thickness.

There are 2 ways to cook this now. Either ways it tastes just as good.
One is tempering it with spices by shallow frying or alternatively you can deep fry it for a more crispy snack.

For the first method, Heat 1 tbsp oil in a pan. Add, mustard seeds, coriander seeds and when they begin to crackle add cumin seeds and sesame seeds. and about 10 curry leaves. Now add in the rolls and saute once carefully without breaking the rolls and then serve on a platter. Garnish the colocasia rolls with freshly grated coconut & finely chopped fresh coriander leaves. Serve it hot or cold. 

The other way is to deep fry the aloo-wadis and then garnish in a similar fashion.
You can make a lot of Aloo vadis and store it in freezer bags in the deep freezer.
Save the steamed rolls before garnishing and whenever required just heat some vadis in a microwave and add fresh garnish and serve. Isn't that impressive. You can impress your husband or your guests by serving exotic snacks in a jiffy.


Since this recipe has sesame seeds I am sending it to Easy n Tasty recipe's cooking with seeds event – Sesame seeds

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to send this to Ruth’s Bookmarked recipes event

INSTANT CHUNDA (SWEET MANGO PICKLE)

I would like to share this recipe that I found on Tarla Dalal’s website. I always thought that making pickles involves a very detailed recipe until I stumbled upon this recipe for Instant Chunda.

Ingredients

1 cup (140 gms) raw mangoes, grated
1 teaspoon salt
1/4 tsp turmeric powder
1 1/2 cups (300 gms) sugar
1 tbsp chilly powder
1 tsp roasted cumin seeds, crushed
Method
combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
Add the sugar little by little (2 tbsps at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. the entire process will take about 30 to 35 minutes.
Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
Remove from the flame and let the mixture cool completely.
Add the chilly powder and cumin seeds and store in a sterilized glass jar.

I love to eat Chunda or Chundo as it called in Gujarat with Theplas (click on the link to see the recipe).You can see juicy tangy spicy sweet Chundo on top of the Thepla in the picture.

Preparation time: 50 minutes
Cooking time: 5 minutes
Makes : 1 ¼ cups
Storage: Upto 1 year (in a cool dry place)

METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)

METHI CORRIANDER THEPLA (FENUGREEK CILANTRO BREAD)

Thepla is a dish that we learned to make from our Gujarati neighbors. I love the fenugreek flavored spicy-sweet taste of the Thepla and always order for homemade theplas from Shilpaben who specializes in this Gujarati delight and even supplies to shops. I buy it directly from her when I am flying back to Singapore from India as I am assured of its freshness. Theplas have a long shelf life. They stay for as long as 4-5 days if the dough is made in the proper consistency.After that you can keep it in the fridge for another 10 days and later in the deep freezer for as long as you want it. Heat and eat this dish hen removed from the refrigerator.

Ask the connoisseur Shilpaben and she says, “It all depends on the “mon” (“mon” is the procedure of kneading the dough with the masalas and oil, prior to adding the fenugreek leaves and water. If the mixing and kneading is done properly then the theplas will be perfect.).

Usually I add 2 tbsps of Gram Flour (Besan) to the wheat flour, Gram flour adds to the softness of the dough, but this time I avoided it, I thought I will make it with whole wheat flour only.

My very good friend Deepali (who is a Gujarati by the way) says that, “Adding 2 tbsps of yogurt while kneading the dough, makes the theplas soft.

I love the spicy-sweet taste so I add jaggery to my dough and so does Shilpaben, but my friend Deepali says that Jaggery can be replaced with 2tbsps of sugar. Sugar retains the softness of the dough whereas jaggery makes it tougher, but I am partial to jaggery. Using jaggery or sugar reduces the bitterness imparted by the fenugreek leaves.

She also says that adding fresh green chillies ginger and garlic ground to a fine paste to the dough enhances the taste, but I have used only the dried powders in my recipe. I am definitely going to try using the freshly ground paste minus the garlic (as I don’t like garlic in my cooking).

I use white sesame seeds while kneading my thepla dough. Sesame seeds add a whole new dimension to the taste of the Thepla.

The gamut of flavors that explode in your mouth when you bite into your theplas with some juicy hot-sweet tangy chundo(Click on the link for recipe) is second to none.

Here Iam adding Corriander leaves(Cilantro) which is an absolute favorite of mine. So here is the traditional Methi thepla with a twist.

Fenugreek Cilantro Bread

Ingredients

Whole wheat flour - 2 cups

Fresh methi - 1 bunch / Kasuri Methi – 3tbsps

Corriander leaves – a small bunch

Jaggery, finely grated – 1 tbsp

Sesame seeds (Til) - 2 tsp

If you are using ginger, garlic & green chillies

Ginger - 1 inch piece

Garlic – 1-2 cloves

Green chillies – 2

Turmeric powder – ½ tsp

Red chilly powder – 1tsp

Cumin powder – 1tsp

Asafetida – a pinch

Salt to taste

Oil

Method

Pluck out the methi leaves only and wash it well. Chop it finely. If you are using Kasuri methi(dried methi leaves) then soak the kasuri methi in some warm water with salt for about 15 minutes, then drain the water and use the leaves only. Wash the coriander leaves and chop finely.

If you are using the fresh masala, grind the garlic, ginger and green chillies into a paste and mix with the wheat flour.

Mix the wheat flour, salt, Asafetida, the dry masalas(Turmeric, Red chilly powder and cumin powder, the fresh masala(ginger, chilly, garlic paste) if your are using, the sesame seeds and mix well with the flour, add grated jaggery and mix well, Add about 2 tbsps of oil (Adding oil keeps the theplas moist, soft and fresh for a longer shelf life), blend well and then add the freshly chopped methi leaves or the kasuri methi whichever u r using, Add the chopped coriander leaves also and mix well, If you are using yogurt add at this point. Now slowly add in some warm water to make the dough. Knead it well till it becomes one uniform dough mix (see the picture on your left). Keep aside for half an hour to an hour, for everything to marinate and the masalas to emanate its flavors. After this knead again well. Make small balls of the dough and roll it like you do for chappatis (click on the link to see the recipe for Chappatis in my blog). Then cook the theplas on a flat bottomed pan (tava) using a few drops of oil, till u see brown spots appear on both sides as in the picture. Serve the hot theplas with chundo(grated sweet mango pickle).

As it is a healthy and nutritious dish I would like to pack some theplas to "Lunchbox Treats" event by Smitha. 

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)
Khichdi made out of rice and yellow lentils(mag ni dal). This is supposed to be very light on the stomach and is usually had when people are not feeling well, have stomach upsets. The khichdi is usually served with kadhi( a sweet think yogurt gravy). It’s very good for health.

Ingredients
Basmati Rice – 2 cups
Yellow Moong dal(Mag ni dal) - 3/4 cup
Ginger – A small piece
Green Chillies – 2-3
Peppercorns – 1 tsp
Freshly grounded pepper powder – ½ tsp
Freshly grounded cumin powder – ½ tsp
Cumin seeds – 1 ½ tsp
Cinnamon - 1 stick
Bay leaves -1-2
Turmeric – 1 tsp
Asafetida – a pinch
Salt to taste
Ghee – 2 tbsps
Curry leaves – A sprig
Method
Wash and soak the rice and dal together for about an hour, this will ensure water retention and cook the khichdi better.
In a pan , Take some ghee, Add the cumin seeds and whole black peppercorns(while adding peppercorns, crush one or 2 peppercorns, cinnamon stick and Bay leaves and let them fry. When the peppers burst add the grated Ginger and finely chopped chillies and let it fry, add asafetida, Add the curry leaves and fry. Now pour this in the soaked rice and dal, add turmeric, salt, freshly grounded pepper powder and the freshly grounded cumin powder. Mix well. Add water to one inch above level of rice and pressure cook it upto 4 whistles. Once you open the cooker your Khichdi is ready. Serve it hot with some hot melted ghee and Kadhi.

GUJARATI KADHI

KADHI
The Gujarati Kadhi is a hot-sweet concoction and not very thick. It is most loved because of its unique taste and also because of its consistency. You can just drink it. The kadhi goes well with the Khichdi.

Ingredients
Yoghurt - 2 cups
Gram flour (Besan) - 2 tbsp
Ginger – A small piece
Green chillies - 2
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly- 1 (broken into pieces)
Asafetida – a pinch
Curry leaves – 1 sprig
Salt as per taste
Sugar - 2 tsp
Coriander leaves for garnishing

Method
Grate the ginger and finely chop the chillies, alternatively you can even slice them.
In a vessel, Mix the yogurt and gram flour, ensure that there are no lumps formed, now add the grated ginger, chopped green chillies, curry leaves, sugar and salt. Now mix water and dilute this mixture. The Gujarati Kadhi is not very thick, it is usually very thin. Heat this mixture on low flame till it comes to a boil.
In a pan, heat the ghee, add the mustard seeds and when it begins to crackle, add the cumin seeds. Add the asafetida, red chilli broken into halves, and fry on low heat for a few seconds. Add the curry leaves and then pour this over the Kadhi. Finally garnish with finely chopped coriander leaves before serving.

PUDLA

PUDLA
The Pudla is like a gram flour Dosa made by the Gujaratis. Its usually an instant menu in most households. The picture of the Pudla in my blog is a flatter version as I feel if flat the Pudla gets cooked well and we dont get the raw gram flour smell. But usually the Pudla traditionally is a bit thicker something like our Uttappam.
Ingredients
2 cups – Gram flour (Besan)
1 Onion, very finely chopped
Finely chopped Ginger – 1 tbsp
Finely chopped Green Chilly – 1tbsp
Salt as required
Chilly powder as required
Coriander leaves
Oil
Method
Take a vessel and put the Besan in it. Add 1 cup water and stir to make a smooth batter. Add the salt, chilly powder, onion, ginger, chopped green chillies and finely chopped coriander leaves. Mix well and set aside for 15 minutes.
Take a non stick tava, put one teaspoon of oil and spread it evenly on it. Keep the gas on a low flame. Stir the batter once and pour a ladle full of batter onto the Tava. Either spread it in a round fashion with the ladle as you do for dosa or tilt the pan to spread it (like making a crepe).
Cover and cook for 3 minutes. Turn over and cook, uncovered, until it becomes golden.
Repeat with remaining batter, stirring before using.
Remember that if you are doing the crepe method of tilting the tava. The flame should be low and the tava shouldn’t be very hot so you should keep sprinkling water after every pudla is done.
Enjoy the hot Pudlas with green coriander Chutney or Tomato Sauce.