Recipes with Chora Wadis, Moong Wadis and Punjabi Wadis?!
Hello,
I picked up a pack of Chora Wadis- they seem very wholesome and nutritious, but I don't know how to use them!. How do I use these in recipes!? I don't want to deep fry them!. I am only looking for VEGETARIAN recipes!. Can they be steamed or soaked in salted hot water before incorporating them in gravy curries!? What are the healthy ways of using them and with what vegetables are they compatible with!?
Any help from seasoned and yet health conscious cooks will be greatly appreciated!.
ThanksWww@FoodAQ@Com
I picked up a pack of Chora Wadis- they seem very wholesome and nutritious, but I don't know how to use them!. How do I use these in recipes!? I don't want to deep fry them!. I am only looking for VEGETARIAN recipes!. Can they be steamed or soaked in salted hot water before incorporating them in gravy curries!? What are the healthy ways of using them and with what vegetables are they compatible with!?
Any help from seasoned and yet health conscious cooks will be greatly appreciated!.
ThanksWww@FoodAQ@Com
Answers:
Wadis made from lentils/legumes are really very tasty and nutritoous!. Wadis have an intense concentrated rich flavor - due to the way they are made [ soaked, ground lentils/legumes with light spicing and sun-dried ]!. To enjoy the natural goodness and true taste of the wadis, the dishes need to be on the simple side, with little to detract from the integrity and predominant flavor of the wadis!.
They require just a veggie or two to compliment them, with a light touch of added spicing, to draw out their flavors!. No heavy masalas, powders or onions/garlic are necessary when cooking with Wadis!.
Option 1
The Punjabi/ Mung Wadis go really well with spinach!. I'm sure the Chora wadis will work well too!. A dish easy to make and simple, healthy, nutritious and yummy!.!.
However, you have to at least shallow fry the Wadis -- since they are raw, hard and dried -- and need to be revived -- and THEN soak them in a little hot water for 10-15 minutes, drain, before adding them to the spinach!. Just soaking them in hot water will not make them taste very good!.!.!.
Method
Wash baby spinach leaves, or the kind with stems,--drain, then cut them aas small as you can get!.
Make a Vaghar/seasoning, heating a with Ghee/Oil mustard seeds, cumin seeds, Dried long red Chilies about 4 --broken, a good pinch hing!. Add washed spinach to this and cover, When wilted, add salt to taste!.
Now you can either keep spinach as it is for bite and texture and then add your ready soaked wadis!.
Or, -- you can put the spinach in a processor and pulse it a couple of times till the spinach comes together in a coarse grind!. Now add your wadis!. This way you'll get the softness of the pureed spinach contrasting with the lightly crunchy!. grainy coarsenes of the Wadis!. A nice way to enjoy along with hot rice topped Punjabi plain khadi
This can also be scooped up with pieces of fresh hot homemade chappaties!.
Option 2
Punjabi wadis also go well with sauteed eggplant -- Get the Japanese/ Filipino eggplant variety, Slit them into half and cut them into two inch long pieces, saute/pan roast them in seasoned oil, till almost done!. Spice to taste -- salt, a little chilly powder -- Now add the Wadis along with some of the water, the wadis soaked in!. Bring it up to heat and turn off!.
Optionally, you can add spinach as made in the prep above, to give it more body -- to this Eggplant-Wadi dish!.!.
Eat with rice -- the melting softness and the sweetness of the Eggplant contrasts with the salted grainy texture of the Wadis!. It will leave a lingering taste in your mouth!.Www@FoodAQ@Com
They require just a veggie or two to compliment them, with a light touch of added spicing, to draw out their flavors!. No heavy masalas, powders or onions/garlic are necessary when cooking with Wadis!.
Option 1
The Punjabi/ Mung Wadis go really well with spinach!. I'm sure the Chora wadis will work well too!. A dish easy to make and simple, healthy, nutritious and yummy!.!.
However, you have to at least shallow fry the Wadis -- since they are raw, hard and dried -- and need to be revived -- and THEN soak them in a little hot water for 10-15 minutes, drain, before adding them to the spinach!. Just soaking them in hot water will not make them taste very good!.!.!.
Method
Wash baby spinach leaves, or the kind with stems,--drain, then cut them aas small as you can get!.
Make a Vaghar/seasoning, heating a with Ghee/Oil mustard seeds, cumin seeds, Dried long red Chilies about 4 --broken, a good pinch hing!. Add washed spinach to this and cover, When wilted, add salt to taste!.
Now you can either keep spinach as it is for bite and texture and then add your ready soaked wadis!.
Or, -- you can put the spinach in a processor and pulse it a couple of times till the spinach comes together in a coarse grind!. Now add your wadis!. This way you'll get the softness of the pureed spinach contrasting with the lightly crunchy!. grainy coarsenes of the Wadis!. A nice way to enjoy along with hot rice topped Punjabi plain khadi
This can also be scooped up with pieces of fresh hot homemade chappaties!.
Option 2
Punjabi wadis also go well with sauteed eggplant -- Get the Japanese/ Filipino eggplant variety, Slit them into half and cut them into two inch long pieces, saute/pan roast them in seasoned oil, till almost done!. Spice to taste -- salt, a little chilly powder -- Now add the Wadis along with some of the water, the wadis soaked in!. Bring it up to heat and turn off!.
Optionally, you can add spinach as made in the prep above, to give it more body -- to this Eggplant-Wadi dish!.!.
Eat with rice -- the melting softness and the sweetness of the Eggplant contrasts with the salted grainy texture of the Wadis!. It will leave a lingering taste in your mouth!.Www@FoodAQ@Com