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 to
medium 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 several
changes of water before pressure cooking till soft. Yam takes a while longer than most
vegetables to cook.
Kanda BacchaliKoora
Ingredients:
Yam (Kanda) (frozen cut pack) - 1
Bacchali (Indian Spinach) - 1 bunch
Tamarind - 1 marble size (juice it)
Mustard paste - 3/4 tbsp
Zeera seeds - 1 tsp
Urad dal - 1tbsp
Green chillies - 2
Red chillies - 2
Curry leaves - 1
strand Turmeric - 1/2 tsp
Oil - 2tbsp Salt
Salt.

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 and
saute 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.
KANDA POHA
Plenty of onions and poha make a very tasty breakfast dish.
Preparation Time : 5-10 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Onions, chopped
3 medium

Pressed rice (poha) , thick variety

400 grams

Salt
to taste

Sugar
1/2 teaspoon

Oil
5 tablespoons

Mustard seeds
1 teaspoon

Asafoetida
a pinch

Curry leaves
6-7

Green chillies, chopped

6-7

Turmeric powder
1/2 teaspoon

Potato, boiled 1 inch pieces

1 medium

Lemon juice
1 teaspoon

Fresh coriander leaves, chopped

2 tablespoons
METHOD
Wash the poha in a colander. Poha should be moist but not mashed. Add salt and sugar and mix
lightly.Heat oil in a pan. Add mustard seeds and when they splutter add asafoetida and curry
leaves. 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 and
serve hot.

Kanda Pohe( Mumbai Roadside Recipes )

byTarlaDalal

Image by TarlaDalal

View larger image

Soaking Time: 15 Minutes

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 plates

Show me for plates

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