Friday, 14 April 2017

Stuffed Khandvi

Khandvi is a popular gujarati delicacy that involves a lot of practise and patience to get those perfect spirals. It is made using gram flour and yoghurt and flavoured with the tempering of pungent mustard, sesame seeds and curry leaves. Today i am sharing a recipe for stuffed khandvi with fresh coconut and coriander filling.

Preparation time: 5 min.
Cooking time: 10-12 min.
Type: Snack
Cuisine: Gujarati
Serves: 2-3


For batter:
  • 1/2 cup gram flour (besan)
  • 1/2 cup yoghurt
  • 2 cups water
  • 1 green chilli (crushed)
  • 1" ginger (crushed)
  • 1 pinch asafoetida
  • 1/8 tsp turmeric powder
  • salt to taste
For filling:
  • 1 tbsp fresh coconut (grated)
  • 1 tbsp fresh coriander (chopped)
For tempering:
  • 1/2 tsp mustard seeds
  • 1/2 tsp sesame seeds
  • 6-8 curry leaves
  • 1 tbsp oil
For garnish:
  • 1 tbsp fresh coconut (grated)
  • 1 tbsp fresh coriander (chopped)
  1. Mix all the ingredients of the batter and mix well using a whisk making sure no lumps are formed.
  2. Heat a non-stick pan, add the batter and cook on low flame stirring continuously.
  3. Continue cooking for 10-12 min. till the batter gets thickened and starts to leave the sides of the pan.
  4. Quickly spread the mixture evenly on the back of a greased thali or aluminium foil using a rubber spatula. Spread as thinly as possible.
  5. Let it cool completely for 10-12 min. and spread coconut and chopped coriander evenly.
  6. Cut into 2" wide strips and start rolling from the edges gently.
  7. Make all the rolls and keep on a plate.
  8. To prepare tempering, heat oil and add mustard seeds, sesame seeds and finally curry leaves.
  9. Pour the prepared tadka on the khandvi rolls evenly using spoon.
  10. Garnish with coconut and coriander leaves and enjoy after refrigerating for few min.
  • If the batter is not cooked properly, it will be sticky and you will not be able to make rolls.
  • If the batter is overcooked, it will be thick and you will not be able to spread properly.
  • Spread the batter as quickly as possible when its hot else it will get thicker and you will not be able to spread the batter.
  • It can be stored for 1-2 day in fridge.

Tuesday, 4 April 2017

Eggless Chocolate Cupcakes

The other day my daughter who has a serious sweet tooth and wants something sweet now and then...asked me to make chocolate cupcakes at night.. as i generally avoid stocking up on eggs in summer, i looked for this recipe for chocolate cupcakes without eggs in an old magazine and made her happy in no time.
After eating this you will not complain about missing eggs because these are super moist and spongy and addition of coffee enhances the flavor and richness of chocolate to a new standard. Do try these quick and easy cupcakes or follow the same recipe to bake a cake.

Preparation time: 10 min.
Baking time: 20 min.
Makes: 12 cupcakes

  • 1.5 cups all-purpose flour (maida)
  • 1/4 cup cocoa powder (unsweetened)
  • 1 cup sugar (granulated)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1.5 tsp instant coffee powder
  • 1 tbsp white vinegar
  • 1 tsp vanilla essence
  • 6 tbsp oil
  1. Pre-heat oven to 180 degree celcius for 10-15 min. 
  2. Place liners in the muffin/cupcake pan or lightly grease with oil.
  3. Sift together all-purpose flour, cocoa powder, baking soda and salt.
  4. Add sugar in the dry ingredients and mix well using a whisk.
  5. Add coffee powder to warm water and mix well.
  6. Add vinegar, vanilla essence and oil in the brewed coffee.
  7. Pour wet ingredients into the dry ingredients and make a lump-free batter.
  8. Fill the lined cupcake pan till 2/3rd full and bake for 20 min. till a tooth-pick inserted comes out clean.
  9. Let these cool on a wire rack and enjoy with a drizzle of chocolate sauce.