Khandvi

Khandvi is a popular snack, starter or side dish of Gujarat. It is savory delicious dish but one has to be patient to prepare as it is difficult to make it perfect. Each and every process from beginning to tampering needs perfection. But once you try, one can be addictive to make it again and again.

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1 cup gram flour (besan flour)

1 cup sour yogurt

1 tsp green chilly paste

2 cups water

1/4 tsp turmeric powder

a pinch of asafoetida

For seasoning:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tbsp sesame seeds

5-6 curry leaves

2 -3 green or red chilly slit

2 tbsp grated coconut 

2 tbsp chopped coriander leaves

2 tbsp oil

Method:

1. Combine water, gram flour and yogurt in a bowl. Whisk well and make smooth liquid.

2. Add asafoetida, turmeric powder, salt and chilly paste. Whisk again.

3. Add this mixture in a non-stick pan. Stir continuously on a slow flame until batter becomes thick without any lumps.

4. After 15 mins you can check the mixture if it is done or not. Grease a baking tray on reversed side and spread a tablespoon of batter, let it cool for a while and try to roll up. If it doesn't, then cook for few more minutes.

5. Pour the batter on a reverse greased side of tray or any flat surface. Make very thin layer of batter quickly before it turn cool. Spread all over the tray and if needed use two trays and spread on each. Let it cool down for 10 mins.

6. Cut the portion with approximately 1 1/2" width and roll up gently.

7. Place all the khandvi rolls in to a plate.

8. For the tempering, heat the small pan. Add oil and when oil is hot add asafoetida, mustard, cumin and sesame seeds. Allow them to crackle. Add the curry leaves and chilies. Pour this tampering equally on the rolls. Garnish it with chopped coriander and coconut powder or grated coconut.

Tip:

Khandvi can be stored in refrigerator only for a day.

Gajar halwa [carrot pudding]

Gajar halwa is scrumptious Indian traditional dessert made with carrots and milk. The best thing about this halwa is it can be served hot as well as cold.


Preparation time: 10 mins
Cooking time: 20 to 25 mins

Ingredients:
8 to 10 carrots
2 cups milk
3 tbsp pure ghee
1/4 tsp cardamom powder
1/2 cup sugar
1/2 cup chopped cashew nuts, almonds, raisins, pistachios
1/2 cup condensed milk (optional)

Method:

1. Peel, wash and grate carrots.

2. Heat ghee in a heavy bottom pan. Add grated carrots and sauté it for 5 mins.

3. Add milk and cardamom powder. Stir it and cook for another 5 to 7 mins or until the milk evaporates and carrots and nicely cooked.

4. Stir continuously, add sugar and condensed milk. Cook until sugar melts and mix everything well. Cook for another 5 mins.

5. Add half of the dry fruits or nuts. Remaining will use for garnish.

Tip:

Cook gajar halwa for some more time and pour into a greased plate. Let it cool down on room temperature and make medium size pieces. Gajar halwa can store in refrigerator for two weeks. It can be served just by itself or with meal like a sweet dish.