Gujarati Series: Khandvi and New Year Wishes......

Khandvi is the one thing that I had always been afraid of making, I had heard so many stories that it was one of the hardest things to make, one that could easily be messed up if you didn't have the right consistency and all.....and all this really put me off from making Khandvis. I browsed through various other sites and blogs and finally found a recipe that really made it seem easy....and try, I did. It was a success!
In case, you've been in this boat, here is the very easy recipe for this wonderful treat. I got this recipe from Kajal of Kajal Dreams. She had a wonderful tutorial on khandvi which is easy to follow as you cook along.

Khandvi Rolls:

You will need:

1 cup Chickpea flour (besan)

2 cups buttermilk ( 1 cup yogurt plus 1 cup water)
1 tbsp red chilli powder (optional)

Salt To Taste

 To temper:

2 tsp Oil

2 tsp Sesame seeds

1 tsp Mustard seeds
1 tbsp Coriander/Cilantro- finely chopped

1 green chili- chopped

Two large cookie sheets- greased (inverted) or two steel thalis, which I used.

Mix the flour, salt and the buttermilk mix to the flour. You can add chopped chilies and ginger to the batter. I left it out this time. Mix really well into a smooth batter. Heat the pan and add the batter, stirring constantly, I used a whisk which made this easier. You have to keep stirring this batter so that it doesn't stick to the bottom.

Once you see the batter start to cook, keep an eye on it and check to see if the 'raw' besan taste is gone. Try not to get the batter too thick otherwise it will not spread as thin as you would like it.This will take around 5-7 minutes.

Turn the heat off and now, work quickly. Spread the batter onto the cookie sheet or thali and use a spoon to spread it into a thin batter. Spread in one direction if using a cookie sheet and a circular pattern if using a thali. You may sprinkle some coconut and cilantro on the spread at this point.

Let this cool for 5 minutes. Cut strips with a pizza cutter or knife and then start to roll.

When all the khandvis are rolled, get ready to temper them. Heat the oil in a pan, when it is hot, add the mustard seeds, chopped chilies and sesame seeds. Pour the mix over the rolled khandvis. Garnish with chopped cilantro, coconut and a splash of lime juice (optional). Enjoy!

Best Wishes to all for 2010. I hope the New Year brings a lot of joy and peace to all. Happy New Year!

Comments OFF. Please Email me directly for any questions/queries. Thank you.

Dahi-Sev Poori with Homemade Pooris

Do you have a favorite among the famous "Chaats or Street foods" of India?? I do....and here it is: Dahi-Sev poori.

Imagine each poori with its delectable fillings just bursting with that tangy, sweet,and spicy flavor when you pop it in your mouth.....reminds of you of home, doesn't it?

I made the pooris at home, and they turned out fantastic. Here is the recipe for the pooris from here whenever you feel like having something savory during this cold season! Check out Older and Wiser's channel
for more great ideas!

Poori Recipe:
1 cup - Sooji ( Semolina)
1 cup- All purpose flour (maida)
1/2 cup- Chapati flour-whole wheat flour
1 tsp- Eno or Baking Soda (my addition)
Salt - to taste (optional)
Water - as needed

Oil - to deep fry

Mix all of the above ingredients to make a medium pliable dough. Let it sit for at least half an hour, make sure to keep it covered.

When ready to make pooris, roll into rounds (see picture) and deep fry on medium-high heat. Work quickly, and make sure they all puff up by pushing each poori down with a slotted spoon. Fry them till they are a golden brown color. Drain on paper towels and store in an air-tight container.

To make Dahi-Poori, you will need:

Sev-fried chickpea noodles, Chopped Onions, Chopped cilantro, diced boiled potatoes, cooked chickpeas(red or white), chaat masala, whipped yogurt, Cilantro chutney, Tamarind Chutney, Hot garlic chutney, pomegranate seeds (if available).

To assemble: Mix Chaat Masala with the boiled potatoes and chickpeas. Make a dent in each puri and fill with this mixture. Fill up a plate of say-six-seven for each person. Drizzle some cilantro chutney, tamarind chutney, whipped yogurt and add each of the toppings to your taste. Serve right away!

You can also make paani pooris with the same ingredients, all you will need is the tangy Paani. I found a really nice recipe here.

To make it a little healthy, you can also use Moong sprouts as a filling.....in any case, hope you will try this and relish each and every bite!

I also think this qualifies to go to JFI-Chickpea, don't you think so?? I am going to send it to our host for this month, "Sometime Foodie".

Dahi Vadas and an award....Updated

Dahi vadas are such a treat for me.....while I am a big fan, Kartik isn't. So, I always put off making them because no one- not even the kids will eat them.

Some time ago, I had a HUGE craving for some when I saw this video on Youtube. I wanted to try out Manjula Jain's recipe because all of them have been a hit with my family so far. I've tried Aloo-Gobhi, Matar-Paneer and my favorite Corn Vegetable Soup so far and loved it all.

I followed her recipe pretty much with just ONE exception. I added whole peppercorns to the batter, because I like the vadas to have a slight kick. Other than that, its all the same. You can find the recipe on the site or read it below.

Here is the recipe - Verbatim from Manjula Jain's Website. The Photos are mine.

"Ingredients:

For Vadas:

• 3/4 cup washed Moong dal
• 1/4 cup washed Urad dal
• Oil to fry

For Garnish:

• 1 1/2 cup yogurt
• 1 teaspoon salt
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney

Method:
To make the Vadas:

1. Mix both dals and wash several times until the water appears clear.
2. Soak dal in 4 cups of water for at least six hours.
3. Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish:

1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.

Variations:

1. Change the proportions of dal or make vadas with just urad dal or just with moong dal.
2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
4. You can also make the vadas very small and serve as a Raita dish.
5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro."- Manjula Jain

The Verdict: I am so glad I followed this recipe...its is wonderful, simple and most of all Delicious!
Do try it.




The lovely Purva from Purva's Daawat gave me a wonderful award, thanks so much Purva!

Weekend Lunch Series: Puff Pastry Samosas with Dips Galore....!

What's a weekend without something spicy and yummy to liven it up a little?
These Puff Pastries with the varieties of accompaniments that I have included here are the perfect way to kick start the weekend!

The recipe for Puff Pastry Samosa is very simple. If you wanted to make this for lunch,say on Saturday or Sunday, make the filling the night before, while defrosting the Puff Pastries overnight and you'll have a meal ready in a short time.

Here is the Basic Filling Recipe:

• 4- large Potatoes- boiled and cut into large pieces.
• 1.5- cup - frozen Peas
• 1- large Onion- chopped
• 1-large Jalapeño- chopped
• 1 small piece of Ginger- chopped
• 1 tbsp- your favorite Masala powder
• 1 tbsp- Oil
• Turmeric, Asafoetida, Salt, Sugar, Lemon Juice - to taste
• 1 small bunch Cilantro - chopped

In a large wide pan, heat oil, Add the asafoetida and the turmeric. Now add the Onions and chopped Jalapeño.
When they turn soft, add the potatoes and the peas with the seasonings. Cook until the Peas are done. Cool and set aside.

For the Puffs: Defrost the Pastry according to package directions and cut into small squares or triangles and fill with the potato-pea filling.
See Picture on right.
Bake at 350F for 30-35 minutes or until its lightly browned. Serve hot with any chutneys or dips.

Now on to the some Dips that makes these Pastry Samosas so much fun to eat! These dips are perfect for get-togethers and small parties.

Roasted Red Pepper Dip with Yogurt:

• 1 cup roasted red peppers- ( I used jarred ones)
  
• ½ cup plain yogurt
• 1 tbsp. olive oil
• 1 tbsp. red wine vinegar
• 3 garlic cloves, chopped, 1 medium onion, chopped
• salt, pepper and red pepper flakes to taste

Blend all the ingredients in a food processor and serve!
The color is gorgeous and it goes really well with the Puff Samosas.



Spinach-Artichoke and Cheese Dip:
Alton Brown's Classic Recipe! Courtesy Food Network.

You will need:
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. This dip is a hit!


The Classic Cilantro- Jalapeno Chutney:

You will need:

2 bunches of Cilantro- chopped coarsely
1 tsp - Cumin Seeds
1 small piece of Ginger- chopped
1-2 large Jalapeños- to your taste, chopped
Fresh Lime Juice, Salt, Sugar - to taste

Blend all the ingredients in a food processor and serve. I add Cumin seeds in this chutney for a lovely taste and texture...!

Winner of the Spring Fling contest and roundup coming next month. Enjoy the weekend.

Upcoming Recipe Preview: Gujarati Series: " Turia-Tameta nu Shaak"- Ridgegourd and Tomato Curry.

Gujarati Series: Infused Khatta-Meetha Khaman Dhokla

Infused Khaman Dhoklas......I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste....all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top...but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor...one that you're sure to enjoy.

You will need:

• 1 cup - Besan Flour
• 1 tsp - Citric Acid Crystals, you can use lemon juice instead
• Pinch - Soda Bicarb or ENO
  
• 2 tsp - Sugar
• 1 tsp - Salt
• 1 cup - Water
• 1 tbsp- warm oil
  

For the tadka and solution:

• 1 tbsp -Oil
• 1 tsp - Mustard Seeds
• Handful of Chopped Cilantro
• Some grated coconut,
• Curry Leaves
  
• 2 large - jalapenos - chopped
• 1.5 tbsp- Lime juice
• 1 tbsp -Sugar
• 4-5 tbsp - water

Mix the besan, water,oil, salt, sugar, citric acid/lemon juice really well until no lumps remain. Now add the soda bicarb, mix lightly,and and set aside for 15 minutes. You will see bubbles forming on top. After 15 minutes, lightly grease a "dibba" instead of a steel dish. Cooking these khamans in a Dibba or a cake pan (deep steel container)will give you fluffier and lighter results.

Meanwhile, heat some water in a pot, put a little stand so that the pan can rest on it to be steamed. Cover and let steam for 20 minutes.

Once the dhoklas are steamed, let them cool down. While the khamans are cooling, prepare the solution and tadka. Chop the jalapenos into small pieces.Mix the sugar,lime juice in the water and stir, make sure all the sugar dissolves. In a small pan, heat the oil. Add the mustard seeds and jalapenos. When they pop, quickly add the sugar-lime water.

Make slits while they are still in the pan. Slowly pour the solution in the slits and on top and let them soak up the solution for a few minutes. Slowly take them out of the dibba. Garnish with Cilantro, and serve.

Here is a closeup.......Light, airy and spongy, with a hint of sugar and lime....they literally melt in the mouth...try it this way and see for yourself sometime.

Enjoy with a hot cup of tea, perfect for snack time or anytime...

Green Peas Kachori & A Prize Preview

A different take on kachoris this time....I made it with green peas, instead of Tuver Lilva or Moong Daal.Why? Because I am ALL out of Tuver Lilvas, and will have to wait to get them from Toronto next month...and I really am not fond of Kachoris made with daal....so tried these with Green peas instead.

This is one of the simplest recipes to make...here's my version:

Recipe:

For the Filling:
2 cups - green peas, fresh or frozen.
1-3 large jalapeños - chopped
1 medium piece ginger- chopped
1 tbsp- garam masala,
1 tbsp- coarsely ground Fennel,
Salt, Sugar, lemon Juice to taste.
Olive oil , asafoetida to temper the filling.

For the covering:
1 cup - all purpose flour, salt, oil or ghee, 1 tsp lemon juice, 2 tbsp- Sooji, water to bind the dough.

Make a semi-stiff dough by adding all the ingredients to the flour. Set aside.

TIP: Adding sooji and lemon juice will make the Kachoris crisp.

In a wide pan, heat some oil. Add asafoetida. When it sizzles, add the peas. Add some water to the peas, cover and let cook for 5-6 minutes. Add the seasonings, masalas, and let cook further until you can coarsely mash the peas. Use a potato masher to get the best results. Once it looks cooked, have a taste. Cool and set aside.

To fill the kachoris: Roll out small puris from the dough. Put a small amount of the cooled filling in the center of the dough, leaving enough space for it to be rolled up. Bring up the sides of the dough towards the filling and form a little basket. Pinch off the ends, pat into shape and set aside. Make all the kachoris in the same manner, just be sure to cover them with a slightly damp towel so that they don't dry out.

Deep fry on Medium-Low heat to make them crispy. For a healthier version, you can bake them, like Jai and Bee did when they made Gughras..have a look at that recipe.

TIP: Frying them on too high of a heat will make them brown very quickly,making you think it's crispy,but they will turn soggy later on....not fun to eat!
Serve hot with some chutney and tea....enjoy. This is also my contribution to Sushma of the beautiful blog SunKiran for her monthly cooking TIP-ology event!

For the Spring-Fling 2007 contest: Here is ONE of the many prizes to be won : There are plenty more...but I thought I'd give everyone a sneak peek:

The album "Dancing Waters" by Pt. ShivKumar Sharma and Pt. Hariprasad Chaurasiya
Flute and Santoor amalgamation at its best.


More Prize previews coming in later posts.
Enjoy.

Gujarati Series: Makai-Bajra na Vada (Dhebra)

I have a habit of eating something... just a little bit of something savory, something spicy with my morning cup of tea....I can't do without it.

I prefer to eat Indian snacks of course,rather than relying on muffins,pancakes or sweet sugar bombs of cereal. I made these yesterday as I had a complete day off. Isn't it so typical, I wait for such days, and then when I get one, I spend the whole day cooking...go figure.

You are sure to enjoy these traditional Gujarati delights...they are quite easy to make. Just be sure to let the dough ferment overnight. Here is what you will need:

• 1.5 cup Corn Flour ( the type we get to make Corn tortillas,available at any store)
• 1 cup Bajra Flour (Millet)
• 1 cup Atta (regular atta)
• 1/2 cup Semolina
• Jalapenos, ginger and garlic - crushed into a paste (to your tastes)
• Salt, Sugar, lemon juice or citric acid crystals (to taste)
• Enough yogurt to bind the dough- make sure it is a little sour. Leave yogurt out overnight for it to become sour.
• turmeric - 1/2 tbsp (optional)
  
• Sesame Seeds - around 4 tbsp
• 1 tbsp- Hot Oil
• Oil for frying
• Plastic Saran Wrap or a Plastic clear bag
  

Mix all the flours together. Make a well in the center. Add the hot oil, the crushed JGG paste, and all the seasonings, along with the sesame seeds. Add yogurt slowly and bind to make a semi soft dough. Mix well and have a taste. Leave the dough overnight to ferment. Check in the morning and knead it again to make it smooth.

The next day, when ready to make these vadas...do some prep work. Get the oil ready to fry. Place a piece of saran wrap or a Ziploc bag on the counter. Brush some oil on top. Take a medium ball of dough and roll into a ball. Put the ball of dough on the plastic. With your fingers, pat it into a small round patty. See picture.

Slip the patty into the hot oil, being very careful. You don't want fried fingers...save that for KFC.

In a few minutes, the vadas will start to puff up...this is a good sign! Let the vadas brown all over and take them out. Drain on paper towels. Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days. Not mine though, half the container is already gone.

Make the rest of the vadas the same way...this is a bit time consuming but well worth it. Enjoy these either hot or cold with a cup of masala tea. Makes a perfect snack or breakfast.

Other variations with this: Add Coriander or Methi leaves for a nice change. Here's another look.

Upcoming Post preview: " Weekend Lunch Series: Makai Chevdo.

-K will post his recipe for Marble Masala Soda after the Cricket games are over.

Jhatpat Samosas

These past few days have been such a blur....I am busy spring cleaning the entire house, running errands, being a soccer and a Taekwondo mom....and not to mention cooking for the four of us....so on days like these...Jhatpat food comes to my rescue...and that's exactly what this is- quick and yummy.
I used the medium sized tortillas as a base for these samosas....the filling is very simple - just plain potatoes and peas, but I made the filling-Gujju style using mostly green masalas, try my version and see for yourself.


Recipe:

Note: Amount of potatoes and peas are just guidelines, use according to your family size and appetite! Just remember to adjust the seasonings accordingly.

• 1 packet of medium sized tortillas - Don't use the small or large ones...the medium size works the best.
• 4-large potatoes, boiled and cut into cubes
• 1.5 cups- green peas
• 1 large onion- chopped finely
• 2 large jalapenos- use less if they are really hot- chopped
• 1 large piece of ginger
• 1 tbsp Fennel seeds (variyali)- roasted and powdered
• 1 tbsp Coriander seeds - roasted and powdered coarsely
• Handful of Cilantro leaves -chopped
• Salt, Sugar, a pinch of turmeric, lemon juice to taste
• Oil for frying, 1 tbsp- for sauteing the filling
• 2tbsp-all purpose flour and some water to make a thick paste to cover the edges of the tortilla.
  

Make the filling:
In a wide pan, heat some oil. Add the onions, jalapeno, ginger, fennel seeds and coriander seeds. Let the onions turn translucent. Add the potatoes and peas and the seasonings, adjust to your taste and let cool.

To fill the samosas:
Cut the tortilla down the middle.Form a cone and stuff the cavity with the cooled potato-pea mix. Seal the edges with the paste made from the all purpose flour and water and set aside. Cover with a slightly damp kitchen towel to make sure they don't dry out. See picture.

When they are all sealed,fry them on medium low heat till they are golden brown and crispy. Don't fry them on high heat,the tortillas will brown very quickly and leave an after taste. You can also bake these in the oven, just be sure to spray each of the samosas with a non-fat cooking spray,along with the baking sheet.

Serve hot with some garlic or cilantro chutney and enjoy!

Upcoming Post Preview: "Gujarati Series: Chana-Batata curry"
:
Winter food Swing Update: Now Renamed SPRING FLING 2007. I am extending the deadline for this event....just because there are so many blogging events that are going on, I'd like to give everyone a break! I am going to extend this event to May 20th, 2007. Submit your most creative entry cooked with family or friends and win a nice prize basket. Prizes to be announced soon. Good luck. Check all the details here.

Feel Free to use this Button when posting your recipe:

Little Chefs in the Kitchen Series.....Jeera Khari Biscuits

One thing that I am trying to do lately is getting Sahil involved in my daily routines - especially in the kitchen. He's at an age where helping me out is actually *fun* for him....he will gladly help me set the dinner table, take out the garbage, fill the water pitcher...etc etc....So I am going to enjoy this phase of his while it lasts! This time, I had him help me make these "Jeera Khari Biscuits". I also encourage all of you to get your kids involved in the kitchen...even for those who don't have kids - yet, get your nephews and nieces or friend's kids to help out...all while making it fun for them! Make kid friendly recipes and just watch them gobble up their creations!
Here is the recipe for these easy, breezy Jeera Khari biscuits which Sahil had a blast making:

Ingredients: 1 roll of butter pastry puff dough, available at any grocery store in the freezer section.
Jeera seeds to garnish, Baking Sheet, Parchment Paper to line the sheet.


Preheat oven to 350F. Thaw the puff dough to package directions for around two hours. Unroll the dough and cut into small pieces. Sahil helped me cut these, with my supervision.





Garnish with Jeera seeds and bake for around 15 minutes until the biscuits are brown and crispy. Sahil did a great job of garnishing them....just look at those stubby little hands!

That's it...serve hot with some juice or chocolate milk for the kids. For me, I had it with some Toasted Coconut flavored coffee as a mid afternoon snack. Don't the Kharis look great? They taste even better than the store bought ones! You can also use these pastry sheets for Puff Samosas for a nice change from the usual.

I would also like to announce a new Blog Event called "Little Chefs In the Kitchen". I would like to host this event with all of your cooperation in the next month. Even for those of you who do not have a food blog, you can still participate....More details of this coming soon! You will be seeing more of Sahil and me in the kitchen in future posts! Enjoy.

Music of the Moment: Raag Charukeshi - Santoor

Healthy Snacking - Cereal Chevda

Chevda is a favorite snack of mine to munch on with the afternoon tea....but I often feel guilty eating such greasy foods. Store bought Chevdas are laden with oil, fried peanuts and what not. One such snack that I don't have any reservations eating is Cereal Chevda, made from the goodness of grain cereals using the minimal amount of oil. I made this over the Christmas holidays as an alternative to the fried snacks. The kids especially love this because it is made with their favorite cereals. Here is the recipe:

Ingredients:
2 cups each of any cereals you like, I used Corn Pops, Rice Crispies, and Corn flakes. You can use Cheerios, Kix, Other flakes and grain cereals to suit your taste.
1.5 tbsp oil, handful of curry leaves, 1 large jalapeño - chopped into small pieces, 1/2 tsp- Citric acid, salt,a pinch of sugar, turmeric powder, paprika powder - to taste.

In a large bowl, mix all the cereals together. In a small pan, heat the oil and add the chopped jalapeño and curry leaves. Let them turn crisp for the most flavor. You can also add peanuts if you would like.
Pour the oil over the cereal and mix well. Now add the salt, sugar-a pinch, turmeric powder, paprika and the citric acid. Mix well so that all flavors can come together. Make sure to have a taste and adjust the seasonings accordingly. Store in an airtight container lined with a paper towel to help absorb the excess oil. Enjoy with some tea,on its own or with a glass of a healthy smoothie made from mixed berries, bananas and a little honey.
What could be better than a bowl of this while watching a good movie?

Cheers,Trupti
Music of the Moment: "Clouds"-Rahul Sharma from the album "White"