TANDALACHE VADE

(RICE POORIS)

Rice is called ‘Tandul’ in Marathi language……. Poori (Fried Indian flatbread) is called ‘Vade’……. Being crisp on the outside and softer inside, Tandalache Vade go very well with curries…… Generally spices are added to rice flours……… Here boiled onions are added to make simple Vade…….. Can be had as main course with curries…… Can also be had as snacks with pickles.

INGREDIENTS : 1 cup rice flour, 1-2 onions, salt to taste, water as required, oil for frying.

DIRECTIONS : Slice the onions…….. Boil the sliced onions in water till soft…….. Add salt according to taste……… Mix rice flour, boiled onions, 1 tsp oil, enough warm water (from boiled onions) thoroughly to form a smooth dough……. Cover…… Let the dough rest for at least half an hour…….. Heat oil……. Make balls from the dough…….. Apply a little oil to the palms…….Take a dough ball…….. Press between two palms……. Vade should not be too thick nor too thin…… Deep fry the pressed Vade till golden……… Take out and keep it on tissue to soak excess oil……. Serve hot.

NOTE : One can make vade by mixing flours of lentils, corn, etc. with rice flour…….. If pressing between palms becomes difficult, one can take a plastic sheet…… Grease it lightly with oil…… Place the dough ball on it…… Flatten it with finger tips……. Alternatively, lightly press with the back of a plate.

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KŌLAMBĪ PIE

(PRAWN PIE)

As many members of the Pathare Prabhu community were employed with the British, baking and other cooking techniques became a part of their cuisine…….Pies, savoury puddings, shortcrust crescent pastries, fritters, sour dough breads, etc. evolved during the era of the British Raj…… Kōlambī Pie is the robustly spiced version of the traditional Shepherd’s Pie of the British…… It can be served as main course with garlic bread and salad……..Can also be served as a snack.

INGREDIENTS : For Filling – 350 gms prawns, 4 onions, 6-8 garlic cloves, 1/4 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp Prabhi Sambhar Masala, mango powder to taste, salt to taste, coriander leaves, oil.
For Pie Crust : 4 potatoes, 1/2 – 1 tsp cumin powder, 1/2 tsp chilli powder, salt to taste, egg yolk.

DIRECTIONS : Clean the prawns…… Finely chop onions & coriander leaves…… Crush the garlic…… Boil and mash the potatoes……. Lightly beat the egg yolk……

Filling : Heat oil…… Add crushed garlic…… Sauté…… Add chopped onions…… Sauté till translucent……. Now add turmeric powder, chilli powder, coriander powder, Prabhi Sambhar Masala, a pinch of mango powder……. Sauté till fragrant…….. Add prawns & salt…… Mix till prawns are well coated…….Sauté on high flame……. When it is almost done add the chopped coriander leaves…… Mix….. Take off the heat…… The filling is done…..Keep aside to cool.
Pie crust : Add cumin powder, chilli powder & salt to the mashed potatoes……. Mix thoroughly……. Divide the mashed potatoes into two parts.
Assembling the pie : Grease the pie dish well…….. Press one part of the mashed potatoes to cover the base…….. Spread the prawn filling evenly……… Cover the filling with the rest of the mashed potatoes…….. Seal from all ends…… Make pattern with a fork…….. Brush the top with oil……. Bake, in a preheated oven, at 180 degree Centigrade for about 20-25 mins or till browned…….. Take out the pie from the oven……. Liberally brush with lightly beaten egg yolk…….. Bake for another 5-7 mins till it turns golden brown…… Serve hot.

NOTES : This pie can be also be made with tiny white prawn called Karandi in Marathi…….. Then it becomes Karandi Pie……. One can add a handful of boiled peas to the filling…… Chilli powder and other spices can be adjusted according to taste.