Sabudana Wada
These crispy Indian fritters consist of a combination of soaked tapioca pearls, mashed potatoes, roasted and crushed peanuts, and a var iety of spices such as turmeric, chili, ginger, and fresh coriander. Sabudana vada fritters can be found at many stalls throughout Maharashtra and are especially popular in Mumbai. Since they do not contain meat, the fritters are a favourite fasting snack. Sabudana vada is typically served hot, paired with yogurt or chutney.
*Chutney and Garnishing not included
Kothimbir Wadi
Kothimbir vadi is a delicious savoury crisp snack from the Maharashtrian cuisine made with gram flour (besan), coriander leaves, peanut, sesame seeds and spices. These savoury, herby and flavourful bites can be pan- fried or deep-fried. They are a popular tea-time fritter snack loaded with coriander leaves (cilantro). these are basically steamed coriander and gram flour cake cubes that are fried. To prepare kothimbir Wadi is very simple. You need to first prepare a thick batter mixture from the ingredients and later steam it until firm and well cooked. This steamed cake is then cut into squares or cubes which we call as vadi and then fried.
*Garnishing not included
Puneri Misal
Puneri Misal is a specialty dish of the Indian state of Maharashtra, its name literally translated to a mixture of everything, so the ingredients vary from region to region. However, a combination of these ingredients is the most common in a typical misal: yoghurt, bun, bhujiya , moth bean or pea curry, gravy, spiced potatoes, and garnishing’s such as onions, coriander, and tomatoes.
It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, with lots of colours – typically red, brown, orange, and green.
*Bun, Farsan, and Garnishing not included
Paatra Wadi
Alu wadi or Paatra is a popular snack from Maharashtrian and Gujarati cuisine. Alu wadi is prepared with colocasia leaves and gram flour. Colocasia leaves are stuffed with spicy, tangy, sweetish gram flour paste. They are then rolled, steamed and fried or tempered with little oil and sesame seeds. Tast y and Delicious
*Garnishing not included
Gujrati Khichadi
Khichadi is a go t o meal for busy week nights when you do not feel like cooking anything elaborate yet you do make sure that it is a healt hy meal. The best way t o serve it is with roasted papad and spicy pickle, in winter you can pair it curd based hot
soup and in wint er butt er milk works best. The complete spread makes for a great comforting meal.
Here is just the recipe for very basic Gujrati Khichdi, which will brighten your boring day!
*Garnishing not included