KHANDVI

Ingredients:

Besan (Gram Flour)……1 cup
Buttermilk………………….2 cups (Whip SOUR yogurt with water and make it into thin consistency)
Ginger………………….1” piece
Green Chillies…………. 3-4
Salt to taste
Turmeric Powder……….1/4 tsp
Mustard Seeds………….1-2 tsps,
Asafoetida ..... a pinch
Coriander Leaves………for garnishing
Coconut (grated)………..for garnishing
Method:

1. Grind ginger & green chillies to a fine paste.

2. Whisk besan with buttermilk, salt, turmeric powder, ginger-green chillies paste. There should be no lumps.

3. Transfer onto a thick bottomed pan, cook on medium flame (without adding oil) stirring continuously till it thickens. Remove from fire and the next step has to be done very quickly before the mixture hardens beyond spreading.

4. Pour the mixture on a clean, flat kitchen top surface or the back of a thali. Now, quickly using the lower end of a flat-bottomed bowl, spread into very thin large circle. (This should be done immediately after removing the pan from fire or else the mixture will harden.)
5. The spread mixture sets immediately in about 2 minutes.
6. Now roll the whole layer like a swiss roll and cut into 1” pieces carefully. Alternately, you may cut 1" width strips and roll each separately. (whichever method you find easy)
7. Add tempering of mustard seeds and asafoetida.
8. Garnish with coriander leaves and grated coconut.

For variation you can mix mint chutney, grated coconut and coriander leaves and spread this mixture on the khandvi before rolling.

This goes to the events:

Healthy Appetizers

Hosted by: My Tasty Treats

Healthy Snacks- Good Food Recipes

Any One Can Cook - series 24

Hosted by - Taste of Pearl City

INSTANT SOOJI DHOKLAS

Ingredients:

Sooji (Semolina) ..... 1 1/2 cup

Curd ................... 1 cup.

Chilli paste ........ 1/2 tsp.

Ginger-garlic paste ... 1 tsp. (optional)

Haldi powder ............. 1/4 tsp.

Salt to taste

Sugar ...... 1/2 tsp.

Kasoori methi ....1 tsp. (optional)

Oil .......... 1 tbsp.

Eno fruit salt....... 1 tsp.

Lime juice

.

For Tempering:

Mustard seeds .... 1 tbsp.

Hing .... a pinch

Green chillies ....2 (slit)

Curry leaves .... 1 sprig

For Garnishing:

Grated coconut
Coriander leaves

Method:

1. Mix the sooji, curd, salt, sugar, haldi, oil, chilli paste and ginger garlic paste into a smooth and thick batter,adding a little water.
2. Put eno and on top of it squeeze the lime juice and then mix the batter well.

( If making more quantity, eno has to be added seperately every time just before steaming. Do not add eno and leave the batter.)

3. Put the batter in a greased plate and steam it for 15 minutes.

4. Let it cool a little, then cut into pieces.

5. Add the tempering.

6. Garnish with grated coconut and coriander leaves.

7. Serve with mint chutney.

This goes to:

CWS - Mustard Seeds - hosted by:Sumadhura & Priya's Easy N Tasty Recipes

Appetizers- Hosted by - My Tasty Treats

Dish name starting with - 'I' Hosted by - Learning to Cook

HANDVO

This is a very healthy and nutritious snack. I have baked it in the oven but you can even make it in a thick bottomed pan like a Pan Pizza and cut it into pieces.

These days ready to make Handvo Mix is available at the Indian grocery stores.

Ingredients:

Rice ............. 1 cup

Chana dal ..... 1/4 cup

Toor dal ........ 1/4 cup

Urad dal ....... 1/4 cup

Ginger ........... 1 tbsp (grated)

Garlic ........... 1 tsp. (crushed)

Green Chillies .. 3-4 (crushed)

Cabbage .......... 1 cup (grated)

Normally we use bottle gourd but I like to use different vegetables for a change. Sometimes I use grated carrots or mixed grated veggies.

Ajwain/carom seeds... 1 tsp

Sugar ..................... 1 tbsp.

Salt ....................... to taste

Turmeric powder .... 1/4 tsp.

Eno fruit salt ........... 1 tsp.

Yogurt .................... 1 cup
Sesame/ til seeds .... 1 tbsp

Mustard seeds ........ 1 tbsp.

Asafoetida ................ 2 pinches

Red chilli powder ..... 1/4 tsp.

Oil .................. 3-4 tbsp.

Dessicated coconut .... 1 tbsp (to garnish)

Coriander leaves ........( to garnish)

Method:

1. Wash and soak all the dals for at least 6-7 hours or overnight.

2. Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)

(you may use it immediately adding a little more quantity of eno)

3. Mix in the crushed chillies, garlic, ginger, turmeric powder, salt, sugar, ajwain seeds, 1 tbsp.oil and cabbage/ doodhi/any grated vegetable.

4. Just before you are ready for baking, add the eno and mix well.

5. Grease a dish or tray for baking and pour the batter into it little below the brim.

6. Bake in a pre-heated oven for 20-25 minutes. Alternately you can also do it in a deep, thick bottomed griddle (with cover)on a low flame. This may take less time.

7. Remove from the oven and let it cool. Meanwhile heat one tablespoon oil and add the asafoetida, mustard seeds and slightly crushed sesame seeds. When the seeds splutter, switch off the gas and add the red chilli powder.( this gives a nice colour). Spread the tempering with a spoon on the prepared handvo.

8. Cut into pieces and garnish with dessicated coconut and coriander leaves. Serve with mint chutney.

Sending to:

Healthy Appetizers

Hosted by: My Tasty Treats

Dish Name Starts with H

Hosted by : Learning to Cook

&

'Only'- Baked

Hosted by - Foodelicious & Tamalapaku

&

Any One Can Cook - Series 23

Hosted by - Taste of Pearl City

DHOKLA CAKE

Ingredients:

Rice ................... 2 cups

Urad dal .......... 1/2 cup

Chana dal ....... 1/2 cup

Ginger ............... 1 inch piece

Green chillies ... 3-4

Asafoetida ........ 2 pinches

Baking soda ...... a pinch (mixed in oil)

Salt to taste

Method:

1. Soak rice and dals for 10-12 hrs.

2. Grind them with ginger, green chillies, salt adding very little water.

3. Mix asafoetida and let it ferment well.

4. Add in the baking soda mixed with oil

5. Grease a tin with ghee and pour the batter in it.

6. Steam it in a double boiler for 15-20 minutes.

(Garnish with mint chutney and cashewnuts)

Contributed by Manju Sharma.....this is her innovation.

She made it specially for me on my birthday because I do not eat sweets.

GUJRATI KADHI

Ingredients:

Sour curds ....... 1 - 1 & 1/2 cups.

Gram flour (besan)... 1 tbsp.

Water ............ 4 cups

Ginger ........... 1 tsp. (crushed)

Green chillies .... 1 tsp (crushed)

Fenugreek seeds .... 1 tsp.

Cumin seeds ........... 1 tsp.

Turmeric powder .... 1/4 tsp.

Jaggery ............... a small piece... or (1 tsp sugar)

Asafoetida ........... a pinch

Cloves .................. 2-3

Cinnamon stick ... a small piece.

Salt ..................... to taste

Curry leaves ........ 1 sprig

Coriander leaves ... handful.

Oil

Method:

1. Blend the curd with water and gram flour.

2. In a pan heat some oil and add the fenugreek and cumin seeds.When they crackle add the crushed ginger, curry leaves, green chillies, cloves, cinnamon and asafoetida.

3. Now pour the curd mixture into it and add salt, turmeric powder and jaggery.

4. Allow it to simmer for 15-20 minutes until the quantity is reduced to 3 cups.

5. Garnish with coriander leaves and serve with plain rice.