Gujarati Khandvi With Baby Spinach

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This is one of my favourite traditional dishes of the region of Gujarat in India. Gram flour and fresh yoghurt based pasta sheets, rolled into tasty little delights. This is the second time I have made them and normally coriander is used as a garnish but I wanted to change it up a bit as I do! I found some crisp fresh baby spinach, shredded it and garnished the khandvi along with coconut

Have a look Tangy rolls of khandvi with baby spinach

Try them out and let me know how you like them..Have a gorgeous weekend friends! Much love, D x

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Tangy rolls of Khandvi

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An amazing writer, cook and TV personality, Tarla Dalal. The Indian cooking queen. I have made many of her recipes but recently I had the urge to eat Khandvi…A subtle tangy rolled snack made from (chickpea) gram flour and yoghurt. This particular dish is very special to me as my aunt and I made this together. She had taught me the technique.

However I had forgotten to make a note of the recipe, so I referred to Tarla Dalal’s brilliant recipe. The results were outstanding in terms of flavour. I didn’t take step by step pictures as it was my first attempt. But I know I will use this particular recipe time and time again so knew that all of you would love it too! I’m also bringing some at Angie’s Fiesta Friday Party co hosted by my lovely friend’s Selma & Jhuls…x

INGREDIENTS

1 cup besan (gram flour)
1 cup fresh yoghurt mixed with 1 1/2 cups of water
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder
a pinch of asafoetida
salt to taste
3 1/4 tsp sunflower oil
1 tsp mustard seeds
1/4 tsp asafoetida
5 to 6 curry leaves
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander

METHOD

Combine the gram flour, yoghurt-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains)

Cook on a slow flame, while stirring continuously till it becomes thick (approx 8 to 10 minutes)

Grease a clean work top surface or a flat metal plate (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased plate or work top and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1)

When cool, cut the khandvi on each thali lengthwise (approx. 1½” in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3)

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.Pour the tempering over the khandvis.Serve immediately garnished with coconut and coriander

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The video link is in Hindi but it will give you an idea of the technique that is needed to make this dish
You Tube Video http://m.youtube.com/watch?v=C_2p-Si0gvU

Original recipe @
http://www.tarladalal.com/Khandvi-(-Gujarati-Recipe)-557r

Super Speedy Dhokla

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The first thing I ever made for my husband was Khaman Dhokla, a western Indian state of Gujarat’s speciality. Traditionally made from fermented chana dal batter.
I had made his ones from scratch but these days busy with children, I do refer to flour packet mixes. One where in no time you can have fresh soft dhokla ready to eat. No fermenting required and done in 5 minutes flat!

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Normally the dhokla batter is steamed on the cooker but when I want dhoklas and I want them fast! So I decided to use my microwave oven and idli maker to give me my instant result!

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An idli maker where you ladle in a spoon of batter into the prepared dipped trays and just place into the microwave oven where magically it is steamed in 4 minutes! An ideal snack to prepare when you have surprise guests visit!

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INGREDIENTS
1 packet Gits Khaman Dhokla Mix
75ml sunflower oil
550-600ml water
Sunflower oil
Fresh coriander
4-5 green chillies
2 tsp mustard seeds
Red chilli flakes

METHOD

• In a large mixing bowl add the oil and water to the flour. Whisk until smooth

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• Using a pastry brush lightly grease the idli tray. Add water to the bottom of idli maker. Ladle the batter in to the dips of the tray

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• Cover and then place in the microwave oven for 3-4 minutes (850w)

• Carefully take out the idli maker from the microwave, as the water will have become really hot

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• Gently ease the dhoklas out with a teaspoon and repeat the above process for the remaining batter

For the garnish

• Heat 2 tablespoons of sunflower oil on a medium heat, throw in the mustard seeds. Once they start to sizzle carefully place in the chillies and coriander. Quickly cover at this time to avoid the oil spitting

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• Lower the heat, once the chillies have been fried a little and their colour has changed to a brown and pale green. Take this warm oil dressing and place on top or to the side of the dhoklas

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• Serve dhokla as they are or with a tomato or green chutney

A Savoury Cake For Christmas

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Yesterday I had an appointment at my Dentist to have a wisdom tooth taken out! Ouch!!! I’m ok, but can’t wait to eat again normally. Though my Mum as lovely and considerate as she always is! Made me this wonderful sour spiced savoury cake. So fluffy and soft that I was able to enjoy it!

Known as Handvo it is a baked dish with various lentil and rice flours, sesame seeds and spices. A traditional Gujarati recipe allows for it to ferment for a few hours but this particular recipe, is my Mum’s very own instant handvo mix. She makes it frequently and very often takes it over to friends and family. Everyone who eats it always asks for this gorgeous recipe, so I took the chance to share this with everyone!

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I definitely get my love of food and cooking from both my parents but my Mum has a knack to distinguish flavours from dishes she may eat at a restaurant and very much replicates it at home. You can see her mind ticking as she is tasting various dishes and her amazing palette is taking it all in. This way I have always had a variety of different foods that our Mum has brought us up on. I now too am able to do the same for my family! Thanks Mum for all that you do! Love you xxxx

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INGREDIENTS

2 cups coarse semolina
2 tbsp wheatflour
2 tbsp rice flour
2 tbsp yellow corn flour
2 tbsp gram flour
½ cup sunflower oil
1 cup sour natural yoghurt
½ cup frozen peas
¾ cup frozen sweetcorn
Handful of chopped fenugreek leaves
1 medium potato grated
1 medium onion grated
1 courgette grated
1 green chilli finely sliced
2 cloves garlic crushed
1½ tsp grated ginger
1½ tsp salt or to taste
3 tbsp Eno fruit salt
Sesame seeds

METHOD

• Preheat oven to 180°c/350°f and lightly grease a deep rectangular oven dish (lasagne dish)

• In a large mixing bowl combine all the different flours, add all the other ingredients apart from the eno and stir as you go along. Ensuring all is mixed well

• Add in the eno and a little water to form a drop like consistency, mix quickly and transfer into a greased deep rectangular oven dish, sprinkle with a handful of sesame seeds

• Place in the oven for 40-50 minutes or until top is nice and golden and when poked the skewer comes out clean

• Leave to cool in the dish and after 10 minutes slice up into chunks

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