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Kombadi Vada Pith
We Kishor Masale present to you the famous, spicy malvani styled Flour called "kombdi vade". Literally translates to chicken and puri. I know the combo sounds a little weird but it isnt our regular poori. Its a mixed flour puri and tastes awesome.
Malavan is a place located in konkan region of maharashtra. Its a coastal area and its food has a strong influence of all the coastal staples including coconut and sea food. We all love the taste of masala infused and blended really well with coconut.. Malvani food is basically coconut+ onion curries with Malavani masala. this masala has a distinct flavour which is not very very spicy but at the same time its not very mild. Masala is made with red chilies, coriander seeds and other whole garam masalas. Malvani cuisine is mainly non-vegetarian but their vegetarian entrees are tasty too. kombdi vade is chicken curry + puris. In malvan all the pooris made from flour other than maida/all purpose flour are called vade. Vade ( as KV) is made with dal flours and deep fried till golden and served hot.
Ingredients: Jowari flour, dal flours, Corns flours, Rice flours, Coriander, Methi, Turmeric Powder, cumin, Etc.
kulith Pithale/Horsegram Flour:
Horse Gram Rasam is one such nutritious rasam often prepared in the households in Konkan ( Maharashtra ), South India especially Kongu region (Coimbatore, Erode, Salem, Dindigul districts of Tamil Nadu). It has very rich nutritional value. It is very good for Common cold, cough, body pain and tiredness.
Ingredients: horsegram flour( kulith pith), onion, hot green chillies, dried kokam halves, grated fresh coconut, coriander leaves, curry leaves,oil, mustard and cumin seeds, turmeric, salt
A modak (Marathi: मोदक) is a sweet dumpling popular in Western and South India. It is called "modak" in Marathi, "modhaka" in Kannada, "modagam or "kozhakkattai" in Tamil, and "kudumu" in Telugu. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. The steamed version is eaten hot with ghee. Modak has a special importance in the worship of the Hindu elephant god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya. Ganesh worship ceremony (puja) sometimes concludes with an offering of modaks to the deity.
Ingredients: Wheat Flour or Basmati Rice Flour, Cardamom Powder.
Menthkut is a powder that we typically eat with hot cooked rice and ghee. The aroma is just heavenly.
Ingredients:.Rice(thick coarse variety) ,Chick Peas(Chana Dal) ,Black Beans(Urad Dal).Dry Red Chillies(Kashmiri/Bedgi) Black Mustard Seeds.Coriander Seeds.Cumin Seeds Whole Turmeric roots(Halkund/Haldi Ki Gaanthen).Salt.Fenugreek Seeds Asafoetida Chunk .
Bhaji Pith (pakora )
Bhajji Pith( Pakora ) : Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil. . The most popular varieties are palak pakora, made from spinach, paneer pakora, made from paneer (soft cheese), pyaz pakora, made from onion, and aloo pakora, made from potato . When onions, on their own, are prepared in the same way, they are known as onion bhujia or bhaji.
In southern states of India, such a preparations are known as bajji rather than pakoda. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken to mean a mix of finely cut onions, green chillies and spices mixed in gram flour. This is rolled into small balls or sprinkled straight in hot oil and fried. These pakodas are very crispy on the outside and medium soft to crispy inside.
Ingredients : Urad daal , Moondaal , Besan ( gram flour ), Coriander leaves
papadum, also known as papad in Northern India, pappadam in Malayalam, happala in Kannada, appalam in Tamil is a thin, crispy Indian preparation sometimes described as a cracker or flatbread. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal. Smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps
We offer various type of papad – Garlic Papad, Red Chillie Papad, Jeera Papad, Black Pepper Papad etc.Ingredients : Black gram (urid flour),Hing, Alkaline salt,