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

INGREDIENTS:

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)

METHOD:

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.

NOTE:

• 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.

Mushroom pulao

Today, i am going to share a one pot meal recipe of mushroom pulao that tastes exactly like biryani. Unlike biryani it is easy to prepare and requires lesser time and is made in a pressure cooker. Since, i had my smart phone ready in the kitchen so i thought why not take step-by-step pictures of this simple yet delicious rice recipe.

Preparation: 15 min.
Cooking time: 20 min.
Type: Main-course
Cuisine: North-indian
Serves: 4

Ingredients:

• 3 cups button mushrooms (sliced)
• 2 cups rice (soaked for 30 min.)
• 2 cups onions (sliced)
• 1 bay leaf
• 1 black cardamom
• 3-4 green cardamom
• 1 inch cinnamon stick
• 1 tsp black peppercorns
• 2-3 cloves
• 1 mace
• 1 tsp cumin seeds
• 2 tblsp ginger-garlic-green chillies (crushed)
• 1 tsp black pepper
• 1 tsp garam masala
• 3 tblsp oil or ghee

Method:

• Heat oil in a pressure cooker, add all the whole spices and cook till they release a nice aroma.
  

• Add, ginger-garlic-green chillies paste and saute for 1 minute.

• Add, onions and fry for 2 minutes.
  

• Add mushroom and cook till all the water evaporates and mushroom turn golden brown in colour.
  

• Add all the spices and mix well.

• Add rice and 2 cups of water, cover the lid and pressure cook till 1 whistle.
  

• Serve hot with green coriander chutney or any gravy dish.

Dahi Vada/ Dahi Bhalla

Dahi vada or dahi bhalla is a famous north-indian snack which is made generally during the time of festivals. These are fried or non-fried lentil fritters which are dipped in creamy yoghurt alongwith few condiments. These can be made in a variety of ways, either with udad dal or moong dal or a combination of both in variable quantity.

INGREDIENTS:

For vadas:

• 3/4 cup udad dal (soaked for 4-5 hrs)
• 1/4 cup moong dal (soaked for 4-5 hrs)
• 1 tbsp ginger+green chilli paste
• a pinch of baking soda
• oil for deep frying

For spiced yoghurt:

• 3cup yoghurt
• 1.5 tbsp sugar (powdered)
• 1 tsp cumin powder
• 1 tsp chaat masala
• a pinch of red chilli powder
• saunth chutney as required
• coriander chutney as required
• few coriander leaves for garnish
• a pinch of hing (asafoetida)
• salt to taste
• water as required

METHOD:

1. Drain the soaking water completely and transfer the soaked dal into a grinder of a food processor.
2. Add rest of the ingredients for Vada except for baking soda. Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste. Transfer the lentil paste into a medium sized mixing bowl. 
3. Add baking soda and now using your hand or a whisk, whisk the paste vigorously rotating your hand in a circular motion in one direction. This helps making the paste light.
4. Heat oil in a deep fryer. Drop a dollop of Urad Dal paste (about the size of a small lemon) on your palm. Shape it into a circle. 
5. Carefully slide the vada into the deep fryer. Fry until its golden brown in color. 
6. Before serving let the fried vada soak in water for 3-5 minutes. Then lift it in one hand and give it a light squeeze with the other squeezing excess absorbed water out. Place them on a serving dish.
7. For spiced yogurt (or dahi) – Mix all the ingredients together in a big mixing bowl. 
8. Pour as much spiced yogurt as you like over the vadas. Garnish with cilantro and serve.

NOTE:

• Add as little water for grinding as possible, enough for the bladed to run smoothly.

Mawa Gujiya /Khoya Gujiya

HAPPY HOLI TO ALL THE FOODIES!!

Gujiya is a famous holi snack of north India. I always prefer homemade gujiyas rather than buying sugar syrup dripping, high in saturated fats ones. These can be made both sweet or savoury and the list of stuffing is endless, experiment and you will come up with so many options. Every home has its own recipe of making gujiya, I always liked gujiya made by my mom so today I am sharing her mawa gujiya recipe stuffed with khoya, shredded coconut and dry fruits.

Preparation time: 20 min.
Cooking time 1 hr.
Type: Snack

Ingredients:

For the cover:

• 4 cups all-purpose flour (maida)
• 3 tbsp oil/ghee (melted)
• 1 cup water

For the filling:

• 250 gm khoya or mava
• 1/2 tsp green cardamom powder
• 1/8 tsp nutmeg powder
• 1 cup dry coconut (shredded)
• 1 tbsp raisins
• 1 tbsp chironji
• 1 tbsp melon seeds
• 1 cup castor sugar

Method:

For the filling:

1. In a pan, heat khoya till light golden in colour.
2. Add cardamom powder, nutmeg powder, shredded coconut, raisins, chironji melon seeds and castor sugar.

For the cover:

1. Sieve all-purpose flour in a bowl.
2. Mix melted clarified butter or ghee using fingers until the mixture resembles bread crumbs and binds to a certain extent.
3. Now add some water and knead lightly to form a stiff dough.
4. Cover and leave the dough for 30 min. atleast.

Preparing and assembling the gujiya:

1. Divide the dough into equal-sized portions and make them into balls. 
2. Roll the balls into circles about 4 inch diameter.
3. Place the rolled puri on the gujiya mould, fill with a spoonful of the stuffing in the centre. Dip your finger into water and apply all around the edges. Now close the mould ensuring the filling does not spill out of the edges. Press lightly and remove the extra dough to give it the shape of the mould.
4. Heat oil in a pan and deep fry the gujiyas on medium flame till crisp and golden in colour.

Note:

• During the entire process of making gujiya, keep the dough and prepared gujiyas covered with a muslin cloth to prevent them from drying out.

Sambhar

After posting masala dosa recipe... writing about the classic south indian dish sambhar becomes inevitably predictable. It is one such basic dish which is a great accompaniment for so many other south indian main-course or breakfast dishes like idlis, vadas, uttapams, dosas, appams and what not. It is so simple to prepare yet tastes delicious when made with a variety of vegetables like pumpkin, bottle gourd, carrot, drumstick, onion and tomato. You can choose the vegetables according to your or your family's liking or according to the availability of the vegetables.

Preparation time: 10 min.

Cooking time: 50 min.

Type: Main-course

Cuisine: South-indian

Serves: 6-8

INGREDIENTS:

• 1 cup toor dal
• 4 cups vegetables (pumpkin, bottlegourd, carrot, cauliflower)
• 1 tsp salt
• 1/4 cup tamarind pulp

For tempering:

• 1 tsp mustard seeds (sarson)
• 2-3 dry red chillies
• 8-10 curry leaves
• 1 pinch asafoetida (heeng)
• 1 tbsp ginger-garlic paste (crushed)
• 1/2 cup onions (chopped)
• 1/2 cup tomatoes (chopped)
• 1 tbsp sambhar masala
• 1/2 tsp red chilli powder
• salt to taste
• 3 tbsp oil
• fresh coriander (to garnish)

METHOD:

1. Pressure cook dal with 4 cups of water and salt till 2 whistles.
2. Add diced vegetables and pressure cook for 1 whistle and immediately let all the pressure released from the cooker to stop the cooking process of the vegetables.
3. Add tamarind pulp in the cooked dal and vegetables mix and let it simmer.
4. Meanwhile prepare the tempering, heat oil in a pan and add mustard seeds, let it splutter.
5. Add dry red chillies and curry leaves and asafoetida.
6. Next, add onions and ginger-garlic paste and saute for 2-3 min.
7. Add sambhar masala, red chilli powder and salt and mix well.
8. Add tomatoes and cook till they are tender not mushy.
9. Add the tempering to the boiling sambhar and cook for couple of min. more.
10. Garnish with coriander leaves and serve hot with idli, dosa or rice alongwith coconut chutney.

Note:

• Consistency of the sambhar can be altered according to personal liking depending upon the amount of water added.
• To make tamarind pulp, take 2 tbsp full of tamarind and soak in half cup of water for 2-3 hrs and then extract the pulp easily using a strainer.

Masala Dosa

Masala dosa is a staple dish of south india, but it is very common in north indian restaurants. The crispy rice and lentil crepes stuffed with spicy and tangy masala potato filling makes it a favourite of people from all walks of life.

I ususally make the batter in large quantity and then enjoy idlis, dosas and uttapams with the same batter. The only difference among all is the consistency of the batter, that i will discuss in my future posts on idlis and uttapams.

Preparation time: 8-10 hrs
Cooking time: 20 min.
Type: Main-course
Cuisine: South-indian
Serves: 4-6

Ingredients:

For dosa batter:

• 2 cups rice
• 1 cup udad dal (split black lentils)
• 1 tsp fenugreek seeds
• 3 cups water
• 1 tblsp salt

For potato filling:

• 1 kg potatoes ( boiled, peeled and mashed)
• 1 cup onion ( chopped)
• 1 tsp mustard seeds
• 2-3 green chillies
• 10-12 curry leaves
• 1/2 tsp turmeric powder 
• 1/2 tsp red chilli powder
• salt to taste
• 1 tblsp lemon juice
• 2 tblsp oil
• few coriander leaves (chopped)

Method:

For dosa batter:

1. Rinse and soak all the ingredients in enough water for 6-8 hrs,
2. Grind coarsely in a mixer grinder.
3. Cover and let the batter ferment overnight in a warm place. After fermentation the batter will be light and fluffy and almost double so the bowl should be large enough to accomodate it.
4. Add salt when making dosas.

For potato filling:

1. Heat oil in a pan, add mustard seeds and let it splutter
2. Add green chillies and curry leaves.
3. Next, add onions and cook till translucent.
4. Add all the spices and mashed potatoes, mix well.
5. Cook for 2-3 minutes and finally add lemon juice and coriander leaves.

Preparing masala dosa:

1. Heat non-stick tava, smear some oil and sprinkle few drops of water.
2. Wipe out with a kitchen towel.
3. Take a ladleful of the fermented batter and spread in a circular motion making thin and round dosas.
4. Apply some oil on the sides and top of the dosa and let it cook till the edges are golden brown.
5. Now put the prepared potato filling in the center and fold the dosa making a semi circle.
6. Serve hot with sambhar and coconut chutney.

Note:

• Add salt when making dosas in the required quantity of batter only and refrigerate the leftover unsalted batter.

Dahi Kebab - Mughlai Appetizer

Dahi kebab is a very soft textured, mouth-melting appetizer of mughlai cuisine. These are mild in taste and served with a spicy dip alongwith onion rings like any other kebab dish. I tend to use only limited spices to ensure the unique flavour and sweetness of my favourite hung curd. I generally tie the fresh curd in a muslin cloth and place it over a sieve lying on the rims of a large bowl to collect the strained water overnight in the refrigerator. During summers avoid hanging the curd outside as little sourness can spoil the flavour of this rich and cremy royal appetizer.

Preparation time: overnight
Cooking time: 15 min.
Type: Appetizer
Cuisine: Mughlai
Serves: 2-3

Ingredients:

3/4 cup hung curd (made from 500 gm curd)
3 tblsp cottage cheese (grated)
3 tblsp roasted gram powder
1 tblsp onion (sliced and fried till golden-brown)
1 tblsp mint leaves (chopped)
1 tblsp coriander leaves (chopped)
1 tsp green chillies (chopped)
1/2 tsp chaat masala
1/4 tsp green cardamom powder
salt to taste

For filling:
50 gm khoya
1/2 tsp sugar
10-12 strands saffron
1 tblsp cashewnuts (chopped)
1 tblsp raisins

Method:

For filling:

1. Heat a pan, add khoya and cook till little soft.
2. Add sugar and saffron and mix well.
3. Remove from flame and add nuts and raisins.
4. Let it cool and make 6 small balls.

For Kebabs:

1. In a bowl mix all the ingredients and refrigerate for few min.
2. Divide the mixture into six parts using a spoon.
3. Dust your hands with little roasted gram flour and pat the curd mixture to flatten and stuff with a ball of the above filling and seal all over to give the shape of round kebabs.
4. In a pan heat enough oil or ghee, shallow fry the kebabs on both the sides till a nice golden-brown crust forms.
5. Serve hot with your choice of spicy dip.

Note:

• These kebabs are very delicate so handle them gently.
• Hung curd should be absolutely dry, else pat it dry on a muslin cloth.
• Roasted gram flour can be dusted before shallow frying the kebabs if the mixture is too wet to handle.

Instant amla pickle

Indian gooseberry or amla is the most nutritious fruit available during winters because of its antioxidant properties, does wonders to skin and hair. Its advisable to consume one amla daily but due to its bitter taste, it cant be consumed as it is... so pickle is a nice option. This is really quick to make and the spicy, tangy and sweetness overpowers the bitterness of the amla

Preparation time: 10 min.
Cooking time: 5 min.

Ingredients:

• 500 gms amla (gooseberry)
• 3 tblsp mustard oil

For grinding:

• 2tbsp fenugreek seeds(methi)
• 2 tbsp cumin seeds
• 2 tbsp fennel seeds
• 2 tbsp musrard seeds
• a pinch asafoetida (hing)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tbsp salt

Method:

1. Pressure cook the amla alongwith a glass of water till one whistle.
2. Seperate the amla slices and discard the seeds.
3. Heat oil in a pan and allow it to cool.
4. Dry roast fenugreek, fennel, mustard seeds and cumin seeds and make a coarse powder.
5. Add turmeric powder, red chilli powder nd salt to the powder.
6. Add hing to the oil and masala mix.
7. Add amla slices and mix well.
8. Store in glass container once it cools down.

Potato Cheese Balls - Kid's Delight

This is an absolute kid's favourite snack recipe with very minimal ingredients required and are really quick to make. Kids will love the surprise with gooey and creamy centre stuffed with cheese. You can roll out the balls in large quantity and freeze the remaining balls, the next time your kids demand these, you only need to deep fry them and enjoy the cheesy munchies.

Preparation time: 20 min.
Cooking time: 15 min.
Type: Tea-time snack

Ingredients:

• 1 kg potatoes (boiled and peeled)
• 1 cup spring onion (chopped)
• 1/2 cup fresh coriander (chopped)
• 1 tsp black pepper powder
• salt to taste
• 1/2" cheddar cheese cubes as required
• 2 tblsp corn flour
• 1 cup dry bread crumbs

Method:

1. Grate the potatoes and add spring onion, coriander leaves, salt and pepper.
2. Divide the potato mixture into equal sized portions.
3. Flatten each portion and place one cheese cube inside and make all balls likewise.
4. Make a thin slurry using cornflour and water.
5. Dip each ball in the slurry to completely coat the balls.
6. Finally coat with bread crumbs and press lightly to avoid crumbs coming out while deep frying.
7. Deep fry the balls in hot oil.
8. Serve hot with tomato ketchup.

Banana Walnut Bread - Quick Bread Recipe

This is a simple and fool-proof recipe of delicious, moist and homemade banana bread which involves only mixing together of all the ingredients. Even a non-baker can bake this without going wrong. And you know what... it is the best way to use the most overripe black and mushy bananas that you might be planning to throw in the bin.. which will give you the super moist banana bread.

Preparation time: 5 min.
Cooking time: 40 min.
Type: Quick Bread
Serves: 4-5

Ingredients:

• 2 cups all-purpose flour
• 1 cup castor sugar
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp cinnamon powder
• 2 eggs
• 1 tsp vanilla essence
• 1/2 cup oil
• 1/2 cup yoghurt
• 1/2 cup milk
• 3-4 banana
• 1/2 cup walnut (chopped)

Method:

1. Pre-heat oven at 200 degree celcius for 10-15 min.
2. Sift together all-purpose flour, sugar, baking soda, baking powder, salt and cinnamon powder in a large bowl.
3. Mash all the bananas and whisk together with eggs, oil, yoghurt, milk and vanilla essence.
4. Add sifted flour mixture gradually, mixing gently using spatula.
5. Finally add walnuts and mix well.
6. Pour batter in a greased and dusted bread mould. 
7. Bake at 200 degree celcius for 40-45 min. or till a toothpick inserted comes out clean.

Note:

• Use overripe bananas for better results.
• Sprinkle little flour on walnuts to avoid them from turning black and sinking down while baking.