Rice Cooker Recipes
By: Lifestyle Desk | New Delhi |
Published: July 8, 2020 8:50:56 pm
Relish the best of monsoon with this easy snack. (Source: Rekha Diwekar/Instagram; designed by Gargi Singh)
Monsoon is a great time to eat locally-sourced produce. So if you are in the mood for a tasty, spicy snack that is also healthy, time to try alu vadi, a Maharashtrian and Gujarati delicacy that’s made specially in the monsoon season.
Take a look.
Alu vadi (colocasia leaves, spicy preparation)
9 – Colocasia leaves or arbi ke patte or Alu (in Marathi) (for vadi)
2 cups – Besan
½ cup – Rice flour
1 tsp – Salt
1 tsp – Turmeric powder
2 tsp – Chilli powder
1 tsp – Dhania-jeera powder
½ lemon size – Tamarind
½ lemon size – Jaggery
2 tsp – Sesame seeds
*Wash leaves and dry them.
*Mix all the other ingredients to make a paste (consistency should be such that you can spread it with hands on the leaves)
*Then take one leaf and spread the paste on the side with lighter colour.
*Spread on two leaves and keep one on the top of other and roll.
*Repeat this with remaining leaves.
*Cook in the pressure cooker.
*Allow to cool down.
*Cut onto horizontal pieces.
*Fry or give tadka with mustard seeds, turmeric powder and sesame seeds.
*Colocasia leaves are available in this season. Their are two varieties, one to make vegetable and other to make vadi.
*This amino acids, vitamins, and mineral-rich food is highly recommended in rainy season.
*In Aashad and Shravan, when non-vegetarian food is usually avoided, this is one of the best options, recommended Diwekar.
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