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Gujarati Handvo

“Handvo” is a traditional Gujarati snack made with number of lentils and rice. You can’t find them easily in restaurants. It’s a healthy homemade snack usually taken for breakfast. Although you find lot of  readymade handvo mix I never tried one. Coz making handvo at home from scratch is very much easier and nothing can taste as good as homemade. 
I and my friend were recollecting our days at Surat couple of weeks ago. We were drooling over some of the gujarati foods during our talk. What else can make a discussion more nostalgic?? Can’t stop ourselves talking about our favourite few like Khaman, Dhokla, Idhra, Khandvi, Handvo etc.. These are very few of gujarati delicacies. Gujarat is more famous for its breakfast and snacks. While on chat she asked me “why don’t you post one of these??”.. Yeah That’s true. Shame on me!! It totally got skipped out of my mind and being blogger since 5 months now how could I miss out such goodies..

Hmm.. I promised her I would soon post few of them. So here I am with one of the healthy & delicious gujarati snack “Handvo”. I’ll make sure I post rest of the luscious & yummy food from Surat asap. Hope you guys enjoy this classic and elegant snack along with us :).


Ingredients:

Rice 60 gm
Urad dal (Split blackgram) 60 gm
Mung dal (Split Greengram) 60 gm
Besan (Gram Flour) 4 Tbsp
Bottle gourd (Grated) 200 gm
Curd/ Yogurt 200 ml
Asafoetida a pinch
Green chilli 2 nos
Ginger 30 gm 
Garlic 3 Cloves
Coriander leaves 3-4 stems
Salt as req
Baking soda 1 Tsp
For tempering:
Oil 2 Tbsp
Mustard seeds ½ Tsp  
Sesame seeds (White) 1 Tbsp
Dried red chilli 4 nos 


Method :
1. Soak rice and all dals together for about 5- 6 hrs.
2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency
    of the batter should be like of dosa batter. Not too watery or too thick.
3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking.
4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped
    coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the
    baking soda and give a quick stir.
5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.
    Allow the mustard and sesame seed to splutter.
6. Now pour the whole batter to the pan without disturbing the tadka.
7. Cook on low flame by covering with a lid for approx 6 mins.
8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins
    without lid.
9. Garnish with coriander leaves and serve warm with some ketchup or green chutney.

Notes:

1. Usually channa dal is used in place of besan. Due to unavailability I started using besan. Using
    channa dal adds more texture to the handvo. So if you like to use channa dal  (60 gm) soak them
    along with other lentils & rice and follow the same instruction except adding besan.
2. I found the grated bottle gourd to be more watery. So I always squeeze them and remove excess
    water and use the water while grinding.  
3. You can serve by cutting them like squares or like pies.

Poori Masala / Deep fried Indian Bread with Mashed Potato

Poori Masal or Poori Kizhangu as referred by my dear hubby is a classic south Indian breakfast combo. Pooris are deep fried indian bread made with wheat flour. And masala is nothing but mashed potato with Indian tadka.
Alas, I have a slight food aversion towards this dish since many years 😦 , but on the other hand my sweetheart crave for poori kizhangu ;).. I rarely prepare this at my kitchen due to my aversion. I cooked poori masala last week since he was starving for it for long time. I am glad to dedicate this wonderful recipe to my sweet hubby.

Poori

Servings:  2 
Preparation time: 10 mins
Cooking time : 10 mins
Level: Moderate
Ingredients:
Wheat Flour 200 gm
Sooji / Rava/ Semolina 1 Tbsp
Salt 1/4 Tsp
Vegetable Oil For deep frying + 1 Tbsp
Warm water For kneading


Method:
  1. Sieve the flour and salt together.
  2. Add the sooji and oil to the flour. Add warm water little by little and knead well.
  3. Dough should be little harder than roti dough.
  4. Keep covered with damp cloth.
  5. After 10-15 mins, knead the dough again by adding little oil.
  6. Divide the dough into gooseberry sized balls.
  7. Roll them round using rolling pin and rubbing oil on both sides.
  8. In a shallow pan heat oil for deep frying.
  9. Fry the poori till it puffs up by turning both sides.
Potato Masala:


Servings:  2 
Preparation time: 10 mins
Cooking time : 20 mins
Level: Moderate
Ingredients:

Potato 250 gm /1 no. Big
Onion                                                     150 gm /1 no. Medium
Tomato                                                   100 gm /1 no. Medium
Green chilli                                            2 nos
Ginger                                                    15 gm
Garlic                                                    5 cloves or 20 gm
Mustard seeds ½ Tsp
Cumin seeds                                       1 Tsp
Curry leaves 8 nos
Asafoetida  a pinch
Turmeric powder                            ¼ Tsp
Salt                                                        as required
Vegetable oil                                     1 Tbsp
Water 1½  Cups
Coriander leaves For garnishing

Preparation:
  1. Boil the potatoes in a cooker or pan with skins on.
  2. Once cooked remove from heat and drain the water. Run cold water over the potatoes & peel off the skin. Mash it using potato masher or spatula.
  3. Chop the onion, tomato, ginger, garlic and green chillies finely.
  4. Heat oil in a pan. Add mustard seeds, asafoetida and cumin seeds. Allow to splutter.
  5. Add curry leaves and onion. Saute for 3 mins till onion turns golden brown.
  6. Add ginger, garlic and green chillies. Saute well.
  7. Add turmeric powder and tomatoes. Mix well and cook till tomatoes become soft.
  8. Add the mashed potatoes and 11/2 cups water. Mix well till it blends with the masalas.
  9. Let it boil for 5 mins. Check for salt.
  10. Garnish with chopped coriander leaves and transfer to serving bowl.

Notes:

  1. Adding sooji to the dough makes crispy pooris and retain the crispyness for long time.
  2. My husband’s aunt used to add ground pottukadalai / poricha kadalai/ fried channa dal to the masala while adding water to increase the gravy quantity. I didn’t use due to unavailability. But that part is best when you make masala for many. 

Kerala Chicken Curry with Cheratta Puttu / Nadan Kozhi Kuttan with Cheratta puttu

I have come up with one of the highly popular and most desirous recipe from Kerala”Puttu” (Malayalam). Usually served for breakfast along with “Chickpea curry”. “Puttu” is a dish made by steaming rice flour using cylindrical vessel and so the shape of puttu is cylindrical. It is called “Kuzha Puttu”(Kuzhal = Small Cylindrical pipe). Another way of steaming puttu is by using half coconut shell which is called “Cheratta puttu” (Cheratta = coconut shell). Nowadays  some variation of puttu uses wheat, rava, whole grains etc.. Also you can find readymade flour for making puttu. On the other hand, the accompaniments also varies widely. Most common is chickpea curry, banana and palm sugar. Also goes well with any other curries and non veg curries.

Since puttu is steamed, it is considered very healthy food. To add more healthiness and naturalistic to the dish, I have tried red rice flour and steamed using coconut shell. Instead of Kadala curry, I made Kerala Chicken curry (Nadan Kozhi Kuttan) to go with puttu.

Cheratta puttu



Servings:  2        
Preparation Time: 5 mins
Cooking time: 15 mins
Level: Easy
Ingredients:
1)      Red rice flour                                    200 gm
2)      Salt                                                    as required
3)      Grated coconut                                 4 Tbsp
4)      Warm water                                      1 cup
5)      Halved coconut shell                        2 nos
Method:
Preparation:
1)      Dry roast the rice flour using pan.
2)      Let it cool for 2 mins.
3)      Add salt to the warm water and mix well.
4)      Now add the warm water little by little to the rice flour mixing them well.
5)      Stop adding water when the consistency of the flour becomes somewhat moisture.
When you hold the mixture tight in your palm, it should form a ball.
6)      Rice flour should have moisture in it but not lumps.
7)      Clean the halved coconut shells using water.
Cooking:
8)      Sprinkle 1 Tbsp of grated coconut in each coconut shell.
9)      Divide the rice flour into two. Add each portion to each coconut shell.
10)   Sprinkle another 1 Tbsp of grated coconut at the end of the filling.
11)   Boil water in electric rice cooker (or) in a large pan (or) in idli cooker (or) any other steamer.
12)   Place the steamer partition on the electric rice cooker. If you are using idli cooker, place the
bottommost idli plate or if you are using any other steamer prepare the steamer for placing the shells.
13)    Place a wet cloth on the steamer and invert the coconut shell onto it, the mouth of the
 shell facing boiling water.
14)   Steam for 10- 15 mins.
15)   Turn off the heat and slowly take off the coconut shell from steamer along with the cloth to
avoid any fall off of rice flour.
16)   Place it on a plate and gently remove the coconut shell alone from the steamed rice flour.
17)   Serve hot with chicken curry.
Note:
1)      Use white rice flour, wheat flour, rava or any other whole grains in the place of red rice flour.
          Just make sure it should be coarsely powdered.  
 2)    Adjust the steaming time according to your steamer. Normal steaming time is 10 min in medium flame.


Kerala Chicken curry / Nadan Kozhi curry 

Servings:  2        
Preparation Time: 10 mins
Cooking time: 20 mins
Level: Moderate
Ingredients:
1)      Chicken                                               300 gm 
2)      Onion                                                  200 gm (1 medium)
3)      Tomato                                               150 gm (1 medium)
4)      Green chilli                                         2 nos
5)      Curry leaves                                       10 nos
6)      Turmeric powder                                ¼ Tsp
7)      Salt                                                     as required
8)      Coriander leaves                                2-3 stems
9)      Vegetable oil                                      1 Tbsp
For roasting & grinding:
1)      Coriander seeds                                 1 Tbsp
2)      Cumin seeds                                       1 Tsp
3)      Dried Red chilli                                   2 nos
4)      Black pepper                                       1 Tsp
5)      Cinnamon                                            1 nos – 5 cm length
6)      Cloves                                                  3 nos
7)      Fennel seeds                                       1 Tsp
8)      Green cardamom                                 2 nos
9)      Poppy seeds                                         ½ Tsp
10)   Garlic                                                    5 cloves
11)   Ginger                                                  15 gm
12)   Pearl onion                                           5 nos
13)   Grated coconut                                    ½ cup
14)   Vegetable oil                                       1 Tsp
Method:
Preparation:
1)      Clean the chicken and drain all the excess water. Marinate with little salt, turmeric powder
and chilli powder.
2)      Chop the onion, green chiliies and tomatoes.
3)      Heat 1 tsp oil in a small pan.
4)      Add all the ingredients given under roasting and grinding except ginger and coconut.
5)      Roast till the spices leave aroma and the seeds are lightly brown.
6)      Keep aside till it cools and transfer to mixer jar for grinding. Now roast the grated coconut
in the same pan till it become golden brown color. Set aside.
7)      Grind the coriander mixture adding the ginger and water little by little to a fine paste.
8)      Add the coconut to it and grind to combine well.
Cooking:
1)      Heat 1 tbsp oil in a pan.
2)      Add curry leaves followed by onion and fry till translucent adding little salt and turmeric powder.
3)      Add the green chillies and tomatoes to the onion. Stir fry for 4-5 mins.
4)      Now add the marinated chicken. Toss till the chicken turns to white color.
5)      Add the ground paste and 1 cup of water. Mix well.
6)      Bring the heat to low. Close the lid and cook for about 15 mins.
7)      Check chicken pieces for doneness.  If needed add more water and allow boiling.
The curry should be watery in consistent.
8)      When done, garnish with coriander leaves. Serve hot.

Note:
    
1)      Instead of grated coconut, you can also use coconut milk. In that case use 1 cup of milk.
2)      Use chicken.with bones.
3)      If you don’t have whole coriander seeds, use coriander powder.

Sunday Breakfast 3

Hi friends!!
This Sunday was very beautiful. After so many days being cloudy, we got to see our bright sun. Anyways we had no plans to go out since we’d been BBQ partying the whole evening of Saturday.
I remember when we were staying in North China, our friends would invite us for a get-together event. We’d be around 7-8 people from different countries. Collection of breads, sausages, sauces, cheese were the dinner themes. We loved the slices of brown bread layered with cheese and sausages of our taste topped with mustard sauce. Yummy!!
After we moved to Guangzhou, We missed all of that.. Our friend Martin is from Germany. Few days back he went to Germany for holidays.We requested him to bring us German brown bread. We were excited when Martin brought us the bread. But we had no sausages or cheese with us. So I made some mashed potato salad and fried egg to go with the bread. And some fresh pineapple juice We loved the potato salad.. I added pickled gherkins and olive to it for extra kick..


Recipe for Mashed Potato salad:

Servings:  2        

Preparation Time: 5 mins
Cooking time: 10 mins
Level: Easy

Ingredients:
1)      Potato                                 200 gm 
2)      Pickled Gherkins                 20 gm
3)      Olives                                  5 nos
4)      Mayonnaise                        2 Tbsp
5)      Black pepper powder          1 Tsp
6)      Salt                                      as req
Method:
1)      Boil the potatoes with little salt in a pan for about 10-15 mins till it’s tender.
2)      Remove from heat and allow it to cool.
3)      Peel off the skins and mash it using potato masher or hands.
4)      Chop the pickled gherkins and olives.
5)      Add all ingredients to the cooled potato.
6)      Combine well.



Note:

    
1)      You can use fresh cucumber and olives instead of preserved ones.
2)      Be creative to add anything to the mashed potato like apple, ham etc
3)      I have seasoned my salad with little Italian herbs since we like the taste of herbs in salad, which is totally optional. Usually the recipe don’t call for it.

Sunday Breakfast 2

BF Combo 2 is here and ofcourse prepared by my hubby. This combo doesn’t have too many things to cook. This time he got boiled egg, “Banana Oat Muffin which was prepared by me a day back, Cereals in which he added walnuts, raisins, banana, dried blueberry & almond, papaya milk and peeled orange. You can find the banana oat muffins in here “Banana Oat Muffin. The papaya milk has been made by mashing the papaya and adding milk and sugar. Simple yet yummy.

Sunday Breakfast 1

Hello Friends!
Here I am with some of our sunday breakfast combos most often prepared by my sweetheart :). He does have passion and creativity to bring up his own breakfast ideas. Balanced and very delicious!! In this combo he has boiled the corns, toasted the sandwich, scrambled the eggs and blended the cantaloupe.. I will write the recipe of the sandwich and scrambled eggs.

Potato Sandwich
Servings:  2
Preparation Time:10 mins
Cooking time: 15 mins
Level:Moderate

Ingredients:

1) Wheat Bread
4 Slices
2) Potato
100 gm
3) Coriander leaves
A bunch
4) Green chilli
2 nos
5) Lemon juice
1 Tbsp
6) Cheese slice
2 nos
7) Tomato ketchup
2 Tbsp (Optional)
8) Chat masala
½ Tsp
9) Salt
As req

Method:

1)      Boil the potatoes in cooker or in a pan.
2)      Grind together coriander leaves, green chillies, lemon juice and salt adding very little water
3)      to make a thick chutney
4)       Brush the green chutney on one side of the bread
5)      Slice the boiled potatoes to thin round and place it over the spread chutney
6)      Sprinkle some chat masala all over the potato.
7)      Place one slice of cheese
8)      Brush one side of the second bread slice with tomato ketch up.
9)      Place the second bread slice on the potato topped bread and toast in electric oven.
10)   If you are using bread toaster, toast the bread separately and stuff later.

Note:

1) You can add cucumber, onion, tomato or any other vegetables to the sandwich
2) Tomato ketchup is optional. Any other sauces like BBQ sauce, mustard sauce can also be used.

Scrambled egg:

Servings: 2
Preparation Time:3 mins
Cooking time: 5 mins
Level: Easy

Ingredients:

1)      Egg                              3 nos
2)      Milk                             75 ml
3)      Pepper powder            ½ Tsp
4)      Salt                              as req
5)      Olive oil                      1 Tbsp
Method:
1)      Whisk the egg and milk together
2)      Add the pepper powder and salt to the egg mixture. Mix well
3)      In a heavy bottom pan heat oil on medium flame.
4)      Turn the heat to low and pour in the egg mixture
5)      Wait for a min and gently break the cooked egg in the bottom and allow the egg mixture on the top to cook
6)       Do the same till all the mixture is cooked and soft