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Kanda Vada Recipe

Prep & Cooking: 40 mts

Makes 25-30 vadas

Ingredients:

3 cups of peeled and boiled yam/kanda/suran cubes

1/4 tsp turmeric pwd

small lemon sized tamarind

1 1/2 tsps ginger garlic paste

1 tsp red chillipwd

1/2 tspgaram masala pwd

2 tbspscornflour 

1 tbspdessicated coconut pwd

3-4 bread slices (remove sides) (adjust)

1 1/2 tbspsputnalapappu/roasted chick pea/daliapwd

2 tbsps fresh coriander leaves

salt to taste

oil for deep frying

1 Boil kanda along with turmeric pwd, salt and small lemon sized tamarind till cooked and soft.Drain any left over water and cool. Grate or mash kanda cubes and combine with rest of the

ingredients (except oil) and shape into oblong shaped pattis or into any shape of your choice.Adjust bread slices to suit patti consistency. Refrigerate for 15-20 mts.2 Heat oil for deep frying in a heavy bottomed vessel and once oil is piping hot, reduce tomedium flame. You can place 6-8 kebabs based on the size of the vessel and fry till golden brown. Once golden brown, drain and place on absorbent paper.3 Serve hot with tomato sauce or date and tamarind chutney.

 Note:

Take some precautions while handling yam. Apply oil to hands, peel and cut. Wash in severalchanges of water before pressure cooking till soft. Yam takes a while longer than mostvegetables to cook.

Kanda BacchaliKoora

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Ingredients:Yam (Kanda) (frozen cut pack) - 1Bacchali (Indian Spinach) - 1 bunch

Tamarind - 1 marble size (juice it)Mustard paste - 3/4 tbspZeera seeds - 1 tspUrad dal - 1tbspGreen chillies - 2Red chillies - 2Curry leaves - 1strand Turmeric - 1/2 tspOil - 2tbsp SaltSalt.

Method:1. Pressure cook Yam with little water and turmeric until it is done. Wash the bacchali

leaves and cut finely. Slit green chillies and keep aside.

2. In a heavy bottomed kadhai, heat the oil and add jeera seeds, urad dal, redchillies andsaute until nicely roasted.

3. Add the green chilies, curry leaves and the bacchali leaves.

4. Allow bacchali to boil until tender and add the mashed yam.

5. Mix tamarind juice and leave for 8 minutes on low flame.

6. After removing from flame add the mustard paste.

7. Adjust the salt.8. Serve with white rice!!!

9.

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INGREDIENTS

Onions, chopped3 medium

Pressed rice (poha) , thick variety400 grams

Saltto taste

Sugar 1/2 teaspoon

Oil5 tablespoons

Mustard seeds1 teaspoon

Asafoetidaa pinch

Curry leaves6-7

Green chillies, chopped6-7

Turmeric powder 1/2 teaspoon

Potato, boiled 1 inch pieces1 medium

Lemon juice1 teaspoon

Fresh coriander leaves, chopped2 tablespoons

KANDA POHAPlenty of onions and poha make a very tasty breakfast dish.Preparation Time : 5-10 minutesCooking Time : 15-20 minutesServings : 4

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METHODWash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mixlightly.Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curryleaves. Sauté for half a minute and add onions and continue to sauté. Add green chillies and mix.Add turmeric powder and mix. Sauté for two minutes and add potato and poha. Mix and cook till

 poha is heated through. Add lemon juice and mix lightly. Garnish with coriander leaves andserve hot.

Kanda Pohe( Mumbai Roadside Recipes )

byTarlaDalal

Image by TarlaDalal

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Soaking Time: 15 MinutesPreparation Time: 15 minsCooking Time: 15 minsMakes 4 plates

Show me for plates

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Ingredients

2 cups beaten rice flakes (jhadapoha)

1 tbspoil

1/2 tspmustard seeds ( rai / sarson)8 to 10 curry leaves (kadipatta)

1 tsp finely chopped green chillies

a pinch of  asafoetida (hing)

1/2 cup chopped onions

1/2 tspturmeric powder (haldi)

salt to taste

For The Garnish

4 tsp finely chopped coriander (dhania)

8 tsp freshly grated coconut

4 tspnylon sev

For Serving

4 lemon wedges