Khandvi

Khandvi is a popular Gujarati dish which is prepared from gram flour/ chickpeas flour and yogurt. This is also known as Suralichi Wadi in Maharashtra. In the Maharashtrian version, some of the tempering is spread before slicing and folding the khandvi and the remaining are spread on their final stage. In the Gujarati version, the tempering is spread on the rolled ones.

Ingredients:
Gram flour/Besan -1 cup
Yogurt - 1 cup
Water - 2 cups
Turmeric powder - 1/4 tsp.
Green chilli paste - 1/4 tsp.
Ginger paste - 1/2 tsp.
Salt (to paste)
Asfoetida - a pinch

For Tadka/tempering:
Mustard seeds - 1 tsp.
Sesame seeds - 1 tsp.
Asafoetida - a pinch
Oil

To Garnish:
Grated coconut - 3 tbsp.
Coriander leaves - 3 tbsp.

Method:
1. Sieve besan and keep aside. Whisk besan, yogurt and water without any lumps. Now add turmeric powder, green chilli paste, ginger paste, salt and asafoetida and whisk again.
2. Very lightly, grease the backside of 4 to 5 steel plates. Keep aside.
3. Pour this batter in a non-stick pan/kadhai. Start to stir continuously in medium low flame.
4. When the mixture becomes thick and well-cooked, remove from heat. Before that, check whether the mixture is cooked well. In a small plate, spread a little amount of mixture and cool it. Peel and roll it. If it comes out easily then the mixture is ready.
5. Work quickly. Spread the mixture with big spoons on the back side of plate in thin layers. Continue the process with more plates. If it cools down, we can't spread it.
6. After 5 to 8 minutes score them into long strips. Roll each strip like a swiss roll. Place them on the serving plate.
7. In a small pan, heat oil and add mustard seeds, sesame seeds and asafoetida. When the seeds splutter, pour it over the khandvis.
8. Garnish with coriander leaves and grated coconut. I have also added 1 tsp. of grated carrot. Enjoy!!

Sent off to Nayna's "Flavours of Gujarat" event.

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Bottle Gourd Kootu

Ingredients:
Bottle gourd - 2.5 cups (peeled and diced)
Moong Dal - 1/3 cup
Onion - 1 (chopped)
Garlic - 2 (crushed)
Tomato - 1 (chopped)
Turmeric powder - 1/4 tsp.
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)

To grind:
Coconut (grated) - 1/3 cup
Green chillies - 2
Cumin seeds - 1/2 tsp.
Curry leaves (fresh and tender) - 2 sprigs

For tempering:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Urad dal - 1/2 tsp.
Curry leaves - 1 sprig
Oil

Method:
1. Grind the "To Grind" ingredients into a thick paste by adding little water. Keep aside.
2. Cook moong dal with required water till 75%.
3. Now add the diced bottle gourd to the dal and continue cooking. If required add water.
4. When the dal and veggie are tender add salt, turmeric powder and ground paste. Mix well. Let it cook for 3 to 4 minutes.
5. In another pan, heat oil and add the tempering ingredients. When the seeds splutter, add onions and saute till they turn translucent. Add crushed garlic and saute. Add tomatoes and saute. Add this mixture to the dal and mix.
6. Finally garnish with coriander leaves and remove from heat. Serve with rice.

Sent off to Akila's "Dish Name Starts with B" event.

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Ragi Kozhukattai and 2nd Blog Anniversary

Ingredients:
Ragi - 1 cup
Rice flour - 2 tbsp.
Jaggery - 1/2 cup (powdered)
Coconut (grated)- 1/2 cup
Ground green cardamom - 2 pinches
Ghee - 1 tsp.

Method:
1. Fry ragi and rice flour without oil for 2 to 3 minutes. Transfer them on a plate.
2. Heat ghee and fry coconut for 3 minutes. Add them with ragi flour.
3. In a pan, add jaggery and 1 tbsp. of water. Bring it to boil. Strain to remove the impurities. Add the jaggery syrup to the flour and start to mix.
4. Add ground cardamom. Divide them into equal size balls or cylinders. If you are not able to shape them into balls, sprinkle little warm ghee or warm water and shape them.
5. Steam them for 15 to 20 minutes. After 5 minutes, enjoy the kozhukattais.

Note:
Adjust the jaggery according to your taste.

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Modakam/Modak

Ingredients:
For the dough:
Rice flour - 1 cup
Salt - 2 pinches
Sesame oil - few drops
Water (as required)

Pooranam/stuffing:
Coconut (grated) - 1 cup
Jaggery - 1/2 cup (powdered)
Ground green cardamom - 2 pinches
Cooking camphor - a teeny weeny piece (optional)

Method:
1. Add the jaggery with 1 tbsp. of water in a pan. Allow it to boil. Remove from heat and strain the impurities.
Again heat the syrup and add the grated coconut, ground cardamom and cooking camphor (optional). When the pooranam gets thick, remove from heat and keep aside.
2. Heat water (it required 2 cups of water for this rice flour) in a thick non-stick pan with salt and sesame oil. Bring it to boil. Reduce the heat and add the rice flour little by little and stir in between. Stir well till you get a soft dough. Remove from heat and cover the pan with a lid.
3. After 15 to 20 minutes, moisten your hand with oil/ghee and start to knead the dough (at this stage the dough will be warm). Make small gooseberry-sized balls, cover them and keep aside.
4. Now moisten both your hands and take a ball. Shape the ball into a cup and keep the stuffing, close and seal it, i.e., shape like a Hershey's Kiss. Prepare all the balls in the same manner.
5. Grease the steamer vessel with oil and place the modaks in the steamer vessel. Steam them for 8 to 10 minutes. After 5 minutes, remove the modaks and place them on a plate. Offer to Ganesha and then enjoy them.

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Rava Dosai (Version 2)

Ingredients:
Rava - 1 cup
Rice flour - 1/2 cup
Wheat flour - 1/2 cup
Ginger - 2 tsp. (finely chopped)
Onion (small) - 1 (finely chopped)
Spring onions - 3 (chopped)
Cumin seeds - 1 1/2 tsp.
Salt (to taste)
Green chillies (chopped) - 1 tsp.
Or
Crushed peppercorns - 1/4 tsp.
Curry leaves - few (chopped)
Coriander leaves - few (chopped)
Oil

Method:
1. In a bowl add rava, rice flour, wheat flour, cumin seeds and salt. Mix well and pour 3 to 3 1/2 cups of water. The batter consistency should be runny.
2. Now add the remaining ingredients except oil.
3. Heat dosa tava. In a cup take 1.5 to 2 ladleduls of batter and pour in the centre of tava. The batter will spread itself. Or pour the batter from the border into the centre. (dosa should form a lot of holes and that is the correct consistency of batter ). Ensure that you spread a thin layer.
4. Sprinkle oil on all sides of the dosa. Cook on both sides, i.e, it should be crispy and brown.
5. Continue with remaining batter. When halfway thru dilute the batter.
6. Enjoy with any chutney or murungakkai sambar.

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Gujarati Paatra

Patra/Paatra/Karnataka Patrode/Patarveliya/Maharastrian Alu Wadi

Ingredients:
Patra/Colocassia leaves (large) - 8-10 leaves
Very small leaves - 6
Gram flour/besan - 1 1/2 cup
Thick tamarind water - 2 tbsp.
Jaggery - 2 tsp. (powdered)
Ajwain (crushed) - 1 1/2 tsp.
Turmeric powder - 1/2 tsp.
Ginger-green chilli paste -  1 1/4 tsp.
Red chilli powder - 1/4 tsp.
Coriander leaves - 3 tbsp. (finely chopped)
Salt (to taste)
Oil (for deep frying)

Method:
1. Wash and pat dry the leaves. Remove the thicker veins from big leaves for easy rolling.
2. In a bowl mix all the ingredients except oil and leaves. Add required water to make a thick batter which is spreadable on leaves.
3. First place the one bigger leaf up side down. Take a handful of batter and spread on the back of the leaf. Place another smaller leaf or bigger leaf and spread batter. Continue this process till 4 to 5 leaves and roll them tightly. In the same way continue with the other batches.
4. Place them on a steamer and steam them for 20 to 30 minutes. Make sure the leaves are cooked thoroughly. Undercooked leaves cause itchiness in the throat. Itchiness is caused by calcium oxalate crystals which is present in the leaves.
5. Cool and slice the rolls 1/2 inch each.
6. If you want a healthier version, just temper it with sesame seeds, cumin seeds, asafoetida and sprinkle some grated coconut.
7. I deep fried them instead of tempering. Deep fry them till they turn golden brown color.
8. Enjoy as a tea time snack.

Sent off to Nayna's "Flavours of Gujarat" event.

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