PUDACHI VADI / SAMBHAR VADI / CORIANDER STUFFED SPRING ROLLS

Pudachi Vadi / Pudichi Vadi is originally from Nagpur / Vidarbha region. As the name signifies "Pudi" means folding it like a packet and "Vadi" means folding it into a Roll.

Usually it is made during thee winter when there is abundance of coriander leaves.

It is also called as Sambhar Vadi, where Sambhar means coriander leaves. Not to be mistaken with the sambar that is served along with Idli or Dosa.

So shall we begin ......

PUDACHI VADI / SAMBHAR VADI / CORIANDER STUFFED SPRING ROLLS

INGREDIENTS

Thick imli / tamarind pulp	3 tbsp
Oil	1 tsp + for deep frying
Goda masala / kala masala	1 tsp
STUFFING
Onion finely chopped	1 no large
Ginger garlic green chilli paste	1 tbsp
Khus khus / poppey seeds	2 tbsp
Til seeds / sesame seeds	2 tbsp
Grated khopra / dry coconut lightly toasted and crumbled	3 tbsp
Red chilli pdr	1 tsp
Oil	2 tbsp
Salt	T.T.
Sugar	1 tsp
Lime juice	½ no. / ½ tbsp
Coriander leaves chopped	2 cups
OUTER COVERING
Besan / chickpea flour	1 cup
Maida / refined flour	1 cup
Salt	T.T.
Chilli pdr	¼ tsp
Haldi	¼ tsp
Oil	2 tbsp
Water	As required

METHOD:

1.       Mix together the imli pulp, 1 tsp oil and goda masala and keep aside.

2.       Reserve for further use.

STUFFING

3.       Heat oil, add in the khuskhus and til seeds.

4.       Saute on medium heat till they turn a light brown.

5.       Add in the ginger garlic green chilli paste and again sauté for a min.

6.       Add in the onions, turn the heat a little low and allow the onions to soften on low heat.

7.       When the onions have softened and they have turned a light brown, add in the khopra, salt, sugar, chilli pdr and lime juice.

8.       Stir around and switch off the flame.

9.       Transfer the stuffing to another bowl and allow to cool.

10.   When the stuffing has cooled, add into it the chopped coriander leaves and mix.

OUTER COVERING

11.   Mix together the besan, maida, salt, chilli pdr and haldi.

12.   Add water as required and knead into a stiff dough.

13.   Apply oil and knead the oil into the dough.

14.   Cover and allow the dough to rest for 1 hour.

ASSEMBLING

15.   Divide the dough into lime sized balls.

16.   Use a little dry flour if required (I prefer rice flour) and roll them out into thin poori sized ovals.

17.   Make sure the outer edges are rolled a little thinner than the centre.

18.   Apply paste of the tamarind mix on the oval.

19.   Keep a generous helping of the stuffing in the centre of the oval.

20.   Fold over the stuffing, the longer sides of the oval, overlapping each other in the centre.

21.   Press the open edges so that they stick and not allow the stuffing to spill out.

22.   Now again fold it lengthwise over the existent overlapping joint, and press together to create a pointed peak.

23.   At this point the entire thing will look like an elongated triangle.

24.   Fold inwards the sides to create a packet.

25.   Proceed to continue making the others too.

26.   Heat a griddle and when it is warm, lightly dry toast the vadis on all 3 sides.

27.   This will help in sealing the edges.

28.   Deep fry these vadis in oil, first on a low flame and when they start to colour a little then on a high flame till dark brown.

29.   Keep on splashing oil on to them as they fry.

30.   Remove on to an absorbent paper.

31.   Cut them in half. Serve hot along with tomato ketchup.

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VARAN PHAL / DAL DHOKLI / CHAKOLYA

VARAN PHAL / DAL DHOKLI / CHAKOLYA

INGREDIENTS

Toor dal / split pigeon pea pressure cooked	1 cup
Kokum / amsul	2 pieces
Red chilli pdr	1 tsp
Dhani pdr / coriander pdr	1 tsp
Jeera pdr / cumin pdr	½ tsp
Goda masala / kala masala	½ tsp
Salt	T.T.
Gul / jaggery	½ tbsp
Coriander leaves chopped + scraped coconut	2 – 3 sprigs + 1 tbsp
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
DOUGH
Wheat flour	1 cup
Salt	T.T.
Haldi	Less than ¼ tsp
Chilli pdr	¼ tsp
Oil	2 tsp

METHOD:

DOUGH

1.       Mix together all the ingredients except oil.

2.       Add water as required and knead it to a smooth dough.

3.       Knead in the oil till it is all absorbed in.

4.       Cover and allow the dough to rest for 15 – 20 min.

VARAN

5.       Heat oil, add in rai, jeera and allow it to crackle.

6.       Then add in the Heeng, haldi and kokum.

7.       Allow the kokum to sizzle for a few seconds.

8.       Now add in the cooked dal.

9.       Stir a little and pour in 2 – 3 glasses of water.

10.   Bring to a boil and add in chilli pdr, jeera pdr, dhania pdr, goda masala, jaggery and salt.

11.   When it boils, reduce the heat and allow to simmer.

12.   Divide the dough into lemon sized balls.

13.   Using some dry flour roll out the balls as thinly as possible like a chapati.

14.   With a sharp knife, cut out parallel lines and then lines across to create squares or diamonds.

15.   Drop the prepared diamonds in the bubbling varan.

16.   Stir, cover and allow them to cook, should take around 3 - 4 min.

17.   Add in a little more water if required, but make sure when done the consistency should be a little saucy but runny.

18.   Sprinkle coriander leaves and scraped fresh coconut on top, serve hot immediately with dollops of ghee on top.

19.   This in itself serves as a one pot meal.

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TUPACHYA BERICHA TIKHAT CAKE / SAVOURY BERI / MILK SOLIDS CAKE

Quiet a few months back I had posted a recipe on making Tupachya Bericha Cake http://paripoornapaksiddhi.blogspot.in/2013/03/tupachya-bericha-cake.html

If you make ghee / clarified butter http://paripoornapaksiddhi.blogspot.in/2014/01/sajook-toop-ghee-clarified-butter.html at home you will notice that when the ghee is ready, it leaves a brownish residue at the bottom of the pan. They are the caramalized milk solids that seperate out of the butter while preparing ghee, and its called Tupachi Beri .... where Tup / Toop is ghee and Beri is the residue.

When even you are to use these solids to make a cake, make sure you do not allow the residual solids to get too brown and nutty. The resultant cake may get a bitter after taste. Leave it a light brown or blonde.

So lets start with the Savory cake.

TUPACHYA BERICHA TIKHAT CAKE / SAVOURY MILK SOLIDS CAKE

INGREDIENTS

Tupachi beri	½ cup
Rawa / semolina	1 cup
Ginger garlic green chilli paste	½ tbsp
Sour buttermilk + water	1 ½ cup approx more or less
Jeera / cumin seeds	½ tsp
Coriander leaves chopped	3 – 4 tbsp
Eno fruit salt / soda	1 tsp
Salt	T.T.
Sugar	1 tsp

METHOD:

1.       Mix together all the ingredients except eno / soda. Pass it through a blender so that it gets even and smooth consistency. You can also use a whisk to mix all the ingredients properly.

2.       Keep this prepared mix covered for 30 min so that the semolina absorbs the moisture.

3.       The consistency should be like cake batter, neither thick nor thin.

4.       Just before baking add the Eno and again pass it through a blender for it to mix evenly.

5.       Pour in a greased and lined cake tin and bake in the oven for approx 20 min at 180°C. or till a knife inserted in the centre comes out clean.

6.       Or microwave high for 4 min and low for 4 min.

TIP:

7.       This cake gets cooked very fast so keep a watchful eye on it.

8.       Since the beri used in it is a by-product of the ghee making process there is no need of adding butter separately to the batter.

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