
Loading...
Crispy, aromatic Kothimbir Vadi with a warm chai. A perfect protein-packed snack!

A classic Maharashtrian tea-time snack made from fresh cilantro and chickpea flour. These savory cakes are first steamed to perfection and then shallow-fried until golden and crispy on the outside, while remaining soft inside.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving



Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!


Perfectly spiced Nagpuri mutton curry with soft chapatis – melt-in-mouth comfort food at its best!


Aromatic prawns rice with tangy solkadhi – an energy-giving, soul-satisfying combo you'll adore!


Perfectly spiced crab curry with wholesome bhakri – a protein-packed comfort food experience!


Aromatic, melt-in-mouth mutton rassa with fluffy rice – protein-packed comfort food you'll crave!
Crispy, aromatic Kothimbir Vadi with a warm chai. A perfect protein-packed snack!
This maharashtrian dish is perfect for breakfast. With 322.41999999999996 calories and 13.78g of protein per serving, it's a low-fat, high-fiber, muscle-gain option for your meal plan.
Prepare the Batter
Steam the Vadi Mixture
Cool and Cut the Steamed Cake
Shallow Fry the Vadis
Serve
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.