Handvo….the Savory cake

One more traditional Gujarati farsan. Handvo is very tasty and can be prepare with very little oil. Like Thalipith, it is also contains lots of dal & grains, so it's healthy too. Who loves the typically Guajarati taste will surely love this. I tried Tarla Dalal's recipe and it turned out very well.



Ingredients

Rice - 2 cups
Toovar Dal - 1 cup
Urad Dal - 1/4 cup
Moong Dal - 1/4cup
Chana Dal - 1/4 cup
Wheat - 1/4 cup
Sour Curd - 1 cup
Oil - 2 teaspoon
Baking Soda - 1 teaspoon
Sugar - 2 tablespoon
Turmeric powder - 1/2 teaspoon
Whilte pumpkin (Dudhi) - 2 cups
Chopped coriander - 2-3 tablespoon
Green chili- ginger paste- 3 tablespoon
Salt as per taste

For Tempering (Vaghar in Gujarati)
Oil- 2 teaspoon
Mustard seeds - 1 teaspoon
Sesame seeds - 1 teaspoon (I used black one)
Ajwain - 1 teaspoon
Asafetida - 1/2 teaspoon


Procedure
Wash and soak rice, wheat and all dals for 4-5 hours. Then Drain the water. Coarsely grind to a paste. Add curd into the paste and mix well. Keep overnight for fermentation. Then add grated pumpkin, oil, sugar, salt, turmeric powder, green chili-ginger paste and baking soda into fermented batter and mix well. Grease the baking tin with little oil. Pour the batter into it. On other side make a tempering with given ingredient. Pour the tempering on the batter. It should cover the batter fully. Bake in a preheated oven at 200 C for 30-35 minutes till the crust is golden brown. Traditionally it is prepared in a kadai but it requires lot of oil so I liked this baked version.




This goes to, Simply food's "Flavours of Gujarat" Event.

And

Priya's ‘Only’- Low Oil/ Low Calorie Event started by Pari 

Methi na Thepla

I remember the dialog from the movie '3idiots', " Ye Gujrathi dishes ke naam itne ajib kyo hote hain , 'Fafda', 'debra', 'Handvo','thepla'…bla bla….". But boss Gujju food is Gujju food. I just love it. Most favorite and frequently prepare in my house is "Methi na thepla' . There are other varieties also like palak, dudhi. But I like methi one the most. Somebody who don't know, I want to tell something that is Methi paratha tastes different than thepla. It has it's own Gujju taste.

Ingredients

Fenugreek (Methi) leaves - 1 cup (heaped)

Whole wheat flour - 2 cups

Red chilli powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Curd - 1/2 cup

Powdered sugar - 1 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Clean and wash methi leaves. Chopped finely. Now mix all ingredients except oil. Make a soft dough with little oil. Add little water if require. Keep aside for 15 minutes. Now make lemon size balls. Then roll each ball like roti. Cook each thepla from both the side on griddle(Tava) on slow flame. Put some oil and make thepla little crisp. Serve hot with curd or Mango chunda or with any pickle.

 
 
This goes to, Simply food's "Flavours of Gujarat" Event.

Cholafali

I think most of you are reading this name for the first time:). Same thing happened with me when I tasted this first time at one of my Gujrathi friend's house. Cholafali tastes like papad because it is made up of Chana dal and Urad dal. I like the taste and crispyness of Cholafali .

Ingredients

Besan (Chana dal flour) - 1cup

Urad dal flour - 1/2 cup

Oil - 1 teaspoon

Red chilli powder - 1 teaspoon

Cooking soda - a pinch

Normal salt & Black salt to taste

Procedure

Boil 1/2 cup of water and add oil, salt and soda into it. When water gets warm, knead a dough. Keep aside for 15 minutes. Make small balls of dough and roll out very thin rotis of it. Cut it in to strips. Deep fry in oil on medium flame. Sprinkle red chilli powder and black salt on it. Store it in a airtight container. While serving , serve it with green pudina chutney.

This goes to Divya's Sunday Snacks - Healthy Snacks event

Dudhi na Muthiya

Like Undiyo, this recipe 'Dudhi na muthiya', also taught by my friend, "Deepa". Muthiya is very healthy and tasty as wel. You will not need any deep frying or extra spices to enhance the taste of it. A steame snack with tadka (Vaghar in Gujrati, if I am not wrong).

Ingredients

Bottle ground (Dudhi) - 500 Gms

Coarsely grinded wheat flour - 2 cups

Bengal gram flour (Besan) - 5 teaspoons

Bajra flour - 5 teaspoons

Green chilli +ginger paste - 2 teaspoons

Powder Sugar - 1 teaspoon

turmeric powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Chopped Coriander leaves - 2 tablespoons

soda-bi-carbon - 3-4 pinch

Salt to taste

For Tadka

Oil - 2 tablespoon

Mustard seeds - 1 teaspoon

Sesame seeds - 1 tablespoon

Asafetida (Hing) - 1/4 teaspoon

Coriander and Grated dry coconut - 1 tablespoon for Garnishing

Procedure

Peel and grate Dudhi. Remove excess water of dudhi. Now add Chilli ginger paste, turmeric powder, salt, powder sugar, Coriander powder, cumin powder, soda-bi-carbon and mix well. Add all the flours. (If coarsely grinded atta is unavailable, add 2 tablespoons of Rava(Semolina) into it) Add 1 teaspoon of oil. Mix neatly. If it is too hard add some water to make it soft. Make rolls of this dough. Grease a plate. Arrange the rolls in the plate, keeping some space in between. Steam the plate in a steamer (Or in Pressure cooker without whistle) for 10-15 minutes.To check if rolls are cooked properly or not - put a knife in the roll if it comes out clean then it is cooked.

For Tadka

Heat Oil in kadai and make tadka from given ingredients.

Pour this tadka on sliced Muthiyas. Mix well and garnish with coriander and grated dry coconut.

Gujarati Kadhi

I love GUJARATI food. Specially the little sweetness in every recipe. At my hometown Nashik, there is a famous restaurant for Gujarati Thali, "Hotel Panchavati". I freak out on that Thali. Frequently I make Gujarati Kadhi like Panchavati Hotel.



Ingredients

Curd - 1 Cup
Water - 1, 1/2 cup
Gram flour - 1 table spoon
Grated ginger - 1 tea spoon
Sugar - 1 table spoon
Salt to taste

For Tadka
Ghee - 2 tea spoon
Cumin seeds - 1/2 tea spoon
Curry leaves - 2-3
Fenugreek seeds - 1/8 tea spoon
Cardamom - 1
Black pepper - 2-3
Cloves -1-2
asafoetida - a pinch
Round red chili (bor mirchi) - 2-3


Procedure

Mix curd, water and gram flour. Beat it properly so that no lumps will form. Add sugar ,salt & ginger and mix well. Heat ghee in small kadai add cumin seeds, fenugreek seeds, curry leaves, cardamom, black pepper, cloves and asafoetida. Lastly add red chili and turn off the flame. Pour the tadka on kadhi and mix well. Boil for few minutes on low flame. Serve hot with rice, phulkas or mungdal khichadi with papad and Gorkairi pickle.

Instant Dhokla

'Dhokla' is a traditional Gujrati Snack. My favourite 'Farsan' in Gujrati Thali. Actually for typical 'Khaman Dhokla' chana dal, urad dal and mung dal are soaked, ground and then fermented. It is very time consuming process, so mostly I make Instant dhokla with Besan. So whenever I (or mostly my husband) feel like eating Dhokla, I prepared it in just 15-20 minutes.





Ingredients
Besan - 1 cup
Citric Acid - 1 teaspoon
Oil - 1 table spoon
Sugar - 1 teaspoon


chilly and ginger paste - 1 tea spoon
Salt to taste


Turmeric Powder - 1 pinch
Eno fruit salt - 1 1/2 Table spoon

For Tempering/ Tadka
Oil - 1 Table spoon
Mustard Seeds (rai) - 1 tea spoon
Cumin seeds (Jeera)- 1 teaspoon
Green chilly - 1
Sugar - 1 table spoon
Water - 2 table spoon
Chopped coriander - 1 table spoon
Grated dry coconut - 1 table spoon




Procedure
Take a bowl and mix all the ingredients except Eno fruit salt. Pour some water to make batter, mix well so that no lumps are formed. Grease a dhokla plate of dhokla stand with little oil. If you don't have dhokla stand use cooker utensil. Heat a cooker with some water . Now add Eno fruit salt in the batter and mix well. Pour the batter into greased plate. Put it into Cooker. Cook it for 15 minutes without vistle.

For Tempering, heat the oil in small kadai, add mustard seeds, after they pop add jeera, chopped green chilly. Mix water and sugar and pour it in tempering and boil it. Take out the dhokla stand and cut the dhokla into pieces. Pour the tadka on Dhoklas. Garnish it with coconut and coriander.
This is my entry for TONGUE TICKLER's FIC - January



And for ME AND MY KITCHEN's EFM-Savouries

Undiyo

This is a very traditional dish of Gujrat. December and january this is the main season for undiyo.Because we can get plenty of vegetables required for this. On last week we had our undiyo party at my friend, deepa’s house. She is basically from Gujrat. Her mother-in-law , mother & herself combinely cooked yummy undiyo. Traditionally it is served with Puri & Jalebi. Thanks once again Deepa for that lovely treat.

Ingredient
Vegetables Required:
Small potatoes – 100gms
Small green brinjals – 100 grams
Surti papdi – 200 grams
Purple yam (Ratalu) – 100gms
Green toor papdi seeds – 100gms
Fresh coriender leaves chopped – 1 cup
Green garlic – 1 bunch
Green peas – 100 grams

For masala
Dry coconut grated – ½ cup
Chopped coriender – ½ cup
Green garlic chopped – ¼ cup
Coriender powder – 2 table spoon
Chilli powder – 2 teaspoon
Powdered sugar – 2 teaspoon
Lemon juice – 1 tablespoon
Salt to taste

For the methi muthias
fenugreek (methi) leaves, chopped – 1cup
Gram flour (Besan) – ½ cup
Red chilli powder- 1 tea spoon
Powdered sugar – 2 tea spoon
Oil - 2 table spoon
Soda bi-carb – a pinch
Salt to taste

Procedure

Methi muthias

Chopped fenugreek leaves and put it in the bowl. Mix all the ingridients of muthia. Knead into a very soft dough by adding little water. Now deep fry this mixture like small pakoda or bhajis.


Take all the ingredients of masala in a bowl and mix it properly.
Wash and peel potatoes. Make vertical slits to potatoes and brinjal put above mixture into it.
String surti papdi. String green toor papdi and take only seeds from that. Peel the rataluand cut into big pieces. Wash green peas . Cook all vegetables separately in pressure cooker.
Now take a kadai and put 5 table spoon oil. When oil heated properly put 3-4 cloves crushed garlic. Then add ratalu, surti papdi toor seeds, green peas, potatoes, brinjals. Add ¼ cup of water, cover with lead and cook it for 15 minutes. Now add remaining masala and cook it for 5 minutes. Add muthias while serving so that it will remain crispy.

Serve hot with puri and jalebi.

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