Khandvi, Indian Cooking Challenge, Dec 2010

Gujarati cuisine mainly consists of vegetarian recipe and have unique culinary traditions of India. Gujarati cuisine is also distinctive in its wide variety of Farsans or side dishes served with the main meal. Some Farsan are eaten as snacks / light meals.

Gujarati food mainly comprise of 4 major regions, North Gujarat, Kathiawad, Kachchh and South Gujarat. North Gujarat is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables, sprouted beans, farsan, pickles, chutney and raita. Some of the popular farsans, popular for their tastes are Pathara, Khaman Dhokla and Khandvi.

Khandvi is a delicious savoury made with gram flour (beasn) and curd, tempered with sesame seeds and mustard seeds and served with fresh grated coconut and chopped coriander leaves.

Srivalli chose Khandvi as the recipe for the Indian Cooking Challenge for the month of December. Preparing Khandvi is an art by itself and requires lot of practice to perfect the dish. I have never prepared Khandvi before and had to try 2-3 times, before I got a perfect rolled Khandvi.

Srivalli provided two recipes for khandvi, I followed Lataji�s recipe, only difference is that, I used only mustard seeds for tempering�

Ingredients:

• Gram flour / Besan: 1/3 cup (heaped)
• Sour Curd / Yogurt: 1/3 cup
• Water: 1 cup
• Ginger & Green Chilli paste: 2 tsp
• Turmeric Powder: 1/4 tsp
• Asafoetida: 1/4 tsp
• Salt to taste
• Cooking Oil: 3 tbsp

For tempering:

• Cooking Oil: 2 tsps
• Mustard seed: 1 tsp

For Garnishing:

• Grated Coconut: 2 tbsp
• Fresh Coriander Leaves, chopped: 2 tbsp

Method:

1. Grease a flat plate and keep it ready before proceeding to cook Khandvi.
2. Beat curd and keep aside. In a bowl, add gram flour, salt, ginger-chilli paste, beaten curd, turmeric powder, asafoetisa and water and mix well to form a smooth batter (Ensure that the batter is thin and free of lumps).
3. Heat oil in a thick bottomed kadhai and add batter. Stir the batter continuously till well cooked. (You will know that the batter is ready, when the batter take a light brown tinge & glaze from the oil and do not stick to the walls of the kadhai).
4. The batter should still be in a semi liquid state, tipping more towards solid state (Over cooking will result in a solidified mass which will not spread evenly).
5. Transfer the cooked batter onto the greased plate and spread uniformly into a thin sheet over the flat surface with a ladle. (Do this quickly or else the batter will thicken as it cools and become difficult to spread.)
6. Using a knife, make strip marks on the sheet. Carefully roll each strip into spirals and place the khandvi rolls on a serving platter.
7. Heat the rest of the oil in another kadhai, add mustard seeds and let them splutter. Pour the tempering over the rolled khandvis.
8. Garnish the Khandvis with grated coconut and chopped coriander leaves and serve.

Kashmiri Dum Aloo, Indian Cooking Challenge, Nov 2010

Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.

In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.

Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.

The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.

Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.

Srivalli choose this dish as the recipe for Indian Cooking Challenge for the month of November. She choose the recipe of Kashmiri Aloo Dum from Indian food.

Ingredients:

• Baby potatoes / small potatoes - 1 kg (round and uniform size)


• Cumin seeds, roasted and powdered: 1 tsp


• Kashmiri red chillies, roasted and powdered: 3-4


• Curd / yogurt: 2 1/2 cups (must not be sour)


• Ginger powder: 1 tsp


• Fennel / aniseed powder: 1 tbsp


• Cloves, roasted and powdered: 6


• Mustard oil: 4 tbsp


• Garam Masala: 1 tsp


• Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp


• Asafoetida: a pinch


• White oil to deep fry potatoes


• Salt to taste


• Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp

Method to prepare:

1. Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.


2. Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.


3. Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.


4. Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.


5. Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.


6. Cover with a lid, seal the edges with the dough for the �dum� so that steam do not escape. Cook in a low flame for 10-15 mins.


7. When the gravy thickens and the oil begins to separate, turn off the flame.


8. Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.


9. Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.

Stuffed Tomatoes

Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. Consumption of tomato is believed to benefit the heart among other things.

Another recipe from my microwave cookbook with a little alteration (recipe stated usage of turmeric and chat masala, both of which I omitted).

This year there were plenty of red & juicy tomatoes in the markets. I couldn't resist but try this recipe out for the first time.

Ingredients:

• 4-6 large red tomatoes (hard & firm)

Filling:

• 1 cup paneer, mashed
• 1/2 cup green peas
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 tsp finely chopped garlic
• 2 green chillies, finely chopped
• 1 tsp butter
• 2 bunch coriander leaves, finely chopped
• salt and pepper (to taste)

Procedure:

1. Wash the tomatoes, cut a circular portion at the top and scoop out the seeds. (Keep upside down so that all the juices are removed).
2. Take a microwave safe dish, mix chopped garlic, mashed paneer, chopped onion, green chillies, salt, pepper and butter for the filling. Microwave at 100% power for 2-3 mins.
3. Stuff the tomatoes with the filling and keep in a microwave safe flat dish.
4. Brush with oil and cover with cling foil. Microwave at 100% power for 2 mins. Allow to stand for 5 mins. Serve hot.

Another entry for FIC - Red & Green event hosted by Neha

This is also going to 15 mins cooking event by Mahimaa...

Boloker Torkari

Sunday breakfast prior to my marriage meant luchi (puris) and bolker torkari (white side dish preparation of potatoes sometimes with the addition of parwal (pointed gourd or potol to Bengalis).....My mother used to call it boloker torkari / sada (white) torkari........

A simple preparation with little oil and just one or two ingredients, with kalo jire (kalonji) / panchphoron being the main spice.......

Here is the recipe as learnt from my mother.......

Ingredients:

• 4 potatoes, peeled & diced
• 6 pointed gourd (potol), peeled (alternatively with strips) & chopped
• 1 tsp kalo jire (kalonji)
• salt (to taste)
• 2-3 green chiilies
• 2-3 tbsp mustard oil
• water (as required)

Procedure:

1. Heat half the oil in a kadhai. Add kalo jire and green chillies and let them splutter.
2. Add the chopped pointed gourd slices, saute for 3-4 mins and then add the diced potatoes and stir fry for 2-3 mins.
3. Add salt, mix well and add water (as per gravy).
4. Bring to a boil, simmer and pour rest of the mustard oil on top of the water (Ensure not to stir the oil).
5. Cover and cook for 5-6 mins till the vegetables are tender. Remove from fire, transfer to a serving dish. Serve hot with luchi / parantha / puris.

Sending this to the 15 minutes Cooking event by Mahimaa....

This recipe is also going to WYF -Side dishes by EC of Simple Indian Food

and Think Spice- Think Kalonji guest hosted by Dee of Ammalu's Kitchen, event started by Sunitha..

Sukto

A traditional Bengali recipe without which a typical Bengali menu is incomplete. Generally sukto has a biter taste with the addition of bitter gourd / leaves of pointed gourd (parwal / potol) but again sukto can be of various types with assorted vegetables. It is served with steamed rice.

Ingredients:

• 10-12 badi / bori (small sundried cakes made from urad dal batter)

Vegetables:

• 2 medium sized potatoes
• 2 small eggplant / aubergine / brinjals
• 2 small radish
• 1 green (raw) banana / kachha kela / kanchkola
• 2 small sweet potatoes / rangaloo
• 2 pointed gourd /parwal / potol
• 3 long drumstick, cut into 1-1/2� pieces
• 2 bitter gourd / uchchhe, finely chopped

Others:

• 2 tbsp wheat flour / atta
• 1-1/2 cup milk
• 1 tbsp poppy seeds
• 1 tbsp mustard seeds
• 1 green chilli
• 4 tbsp mustard oil (as required)
• 1 bay leaf
• 1-1/2 tsp panchphoron
• 2 tsp sugar
• 2 tsp salt (to taste)
• 2 dried red chillies
• 2 tbsp ghee

Procedure:

1. Wash all the vegetables. Peel potatoes and raw banana. Peel radish, sweet potatoes, pointed gourd and drum sticks in strips (alternate - peel and keep skin).
2. Cut the vegetables in half, lengthwise and then sideways (lengthwise).
3. Dry roast the Panchphoron on a griddle / tawa. Cool and grind to a coarse powder. Keep aside.
4. Blend mustard seeds, poppy seeds with a green chilli (add a little water) to form a smooth paste. Keep aside.
5. Mix the wheat flour with the milk (ensure that there are no lumps). Keep aside.
6. Heat 2 tbsp mustard oil in a pan. Saute and fry the badi till light brown. Keep aside. Fry the bittergourd till cooked and keep aside.
7. Heat the rest of the mustard oil in the kadhai. Add the bay leaf, dry red chilli and panchphoron and let them splutter.
8. Saute and fry the rest of the vegetables (except bittergourd). Add salt and sugar and stir fry for 5-7 minutes. When the vegetables are tender, add badi and water and bring to a boil.
9. Add mustard � poppy seeds paste. Mix well. Cover the pan with a lid and, simmer and cook for 5-10 mins until all the vegetables are well cooked.
10. Add the fried bittergourd, milk-wheat flour mixture & ghee and adjust the seasoning, mix well, bring to a boil and remove from flame.
11. Transfer in a serving bowl. Sprinkle the �Panch phoron� powder. Serve hot with steamed rice.

Tips
Cutting the vegetables is a key thing. Cut all the vegetables in 1 � inches long (sideways).
While frying the badis, don�t give too much oil as they tend to absorb the entire amount of oil.

Stuffed Bread Dahi Vada

Dahi vada (also known as Dahi valle in Punjab, Thayir vada in Tamil, Perugu gari in Telugu, Mosaru vade in Kannada and Doi boda in Bengali) is a mouth watering Indian snack, prepared by soaking vadas in thick yogurt / curd / dahi. Generallly the hot deep fried vadas are first put in water and then transferred to thick beaten yogurt.

For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor it can be topped with coriander leaves, chaat masala, chili powder including grated coconut, bhujiya, the list can be endless. Sometimes a green chutney / tamarind chutney are serve with the dahi vadas.

Sambhar / rasam vadas (vadas soaked in sambhar / rasam are also popular snacks in southern India.

Here is the recipe for stuffed bread dahi vada, an innovation on the traditional dahi vada which is generally prepared with uraad dal.

Ingredients:

• 8 bread slices
• 4 medium sized potatoes
• 500 ml yogurt / curd
• water (to dip bread slices)
• salt to taste
• 2 tsp roasted cumin seeds / jeera powder
• � tsp red chilli powder
• oil, for frying bread vadas
• 1 bunch coriander leaves, chopped
• sweet / tamarind chutney, curd / yogurt, rock salt, bhujiya (to serve)

Procedure:

1. Strain and whip the yourt well (to remove lumps) with a little salt. Refrigerate.
2. Wash the potatoes, make slits at both the ends and pressure cook with 2 whistles.
3. Drain water, remove the outer skin and mash the potatoes. Add salt, chilli powder, roasted jeera powder and coriander leaves and mix well to form the stuffing.
4. Take water in a deep bottomed bowl. Dip a bread slice in the water for 2-3 secs and take out the bread slice.
5. Press the bread slice with both hands and squeeze out the excess water.
6. Put 1 tbsp of stuffing on the bread slice and fold the moist bread on all sides, seal the top edge properly to form a round ball. Press slightly to form the shape of a vada. Repeat process with all the bread slices.
7. Heat oil in a kadhai and fry the bread balls (one by one) until light golden brown (turn continuously to ensure even colouring on all sides).
8. Place the bread vadas in a serving bowl. Add the chilled curd on top. Sprinkle rock salt and chutney on top. Serve with curd, chutney, rock salt and bhujiya for extra helpings.

Tips:

1. Don�t soak the bread vadas in yogurt beforehand as they may become soggy and mushy.
2. These dish can also be served chilled (though I prefer the hot & crunchy vadas served with the chilled yogurt.

Rava Idli

Idli is a healthy food and much loved South Indian snack, made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idlis are usually served with green / coconut chutney and sambar. One of my colleagues used to bring idlis with molagai podi (mixtures of crushed dry spices).

Rava Idli is a popular variety of idli, a speciality of the state of Karnataka in India. Rava means semolina (suji) in the native Kannada language. Rava Idli is usually found in restaurants that serve the Udupi cuisine. During our stay in Bangalore, we tasted Rava Idli in a popular restaurant �Udupi Park Family Restaurant� on Airport Road, opp Kemp Fort.

Serves: 8-10 idlis

Ingredients:

• � cup semolina / rava / suji
• 150 gms / 1 cup sour curd
• 1 tsp fruit salt / eno
• 1 tbsp cashewnuts
• � tsp soda-bi-carbonate
• 6-8 curry leaves
• 2-3 dry red chillies
• 1 tsp mustard seeds
• 3 tsp white oil
• water (as required, for batter)
• 1 tsp ghee
• salt to taste

Procedure:

1. Heat oil in a kadhai, add the curry leaves and mustard seeds and let them splutter.
2. Lower the flame, add the cashewnuts, dry red chilies, saut� a little and then add the semolina (sieved).
3. Roast till the semolina is light brown (don�t fry too much). Remove from flame and let the mixture cool thoroughly.
4. Put all the ingredients in a mixer and blend to form a smooth powder.
5. Take a bowl, add the powdered mixture, add curd and soda-bicarb & salt. (Add water as required, but not too much).
6. Mix well to form a thick batter and keep aside for atleast 2 hours.
7. Grease the microwave safe idli moulds with ghee and pour a ladle full of batter in the moulds (Remember not to fill the moulds to the top).
8. Microwave (covered) at 60% power for 5-6 mins. Let it be in the microwave for 5-6 mins.
   Demould and serve with coconut chutney and sambar.

Tip:
First time I made idli in a microwave, I found that the idlis are not as soft as those made in a steamer / pressure cooker. So next time, I used butter milk instead of water while making the idli batter.
Be sure to use enough water in a microwave idli maker as the steam from the water helps in making soft idlis.

Aloo Dum

Aloo dum is a very simple recipe for potatoes cooked with Indian spices for plenty of flavor. There are several different variations of cooking aloo dum like kashmiri aloo dum, stuffed aloo dum and even pure vegetarian aloo dum.

This is the recipe for pure vegetarian aloo dum (for those who do not take onions in their food items).

Ingredients:

• 500 gms small potatoes, (uniform size)
• 1 tbsp ginger paste (grated ginger)
• 1 tbsp garlic paste (grated garlic)
• 1 bay leaf
• 1 inch cinnamon stick
• 2 green cardamoms
• 2 cloves garlic
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 - � tsp cumin powder
• 1 large tomato, finely chopped
• 1 tsp sugar
• salt to taste
• � tsp red chili powder (to taste)
• 1 tsp garam masala powder
• 2 tbsp oil
• 1 tsp ghee
• 1 cup water (as required for gravy)
• 2 bunch coriander leaves, finely chopped

Procedure:

1. Wash the potatoes thoroughly, retain the skin and prick the potatoes with a fork.
2. Take a pressure cooker, boil just enough water, add a pinch of salt and release the potatoes when the water starts to boil. Give one whistle only to cook the potatoes until just tender. (otherwise potatoes will turn too mushy).
3. Drain the water and peel the outer skin of the boiled potatoes. Keep aside.
4. Take a kadhai, heat oil. Lower the flame, add sugar and let it caramelize (But not too dark otherwise the whole dish will have a burnt taste).
5. Add the bay leaf and the whole spices (cinnamon stick, cardamoms & cloves).
6. Add the ginger & garlic paste and turmeric powder and stir fry.
7. Add the coriander & cumin powder. Stir fry.
8. Add the chopped tomatoes, salt and red chilli powder and mix well with the fried spices. Add a little water if you want gravy.
9. Release the potatoes in the kadhai, mix well and cook on high flame till all the spices are uniformly coated.
10. Lower the flame and cook for 5-7 mins (till the potatoes are cooked). Check the gravy as required.
11. Just before removing add ghee & garam masala powder and mix well.
12. Transfer to a serving bowl / plate. Garnish with chopped coriander leaves and serve hot with puri (luchi) / parantha.

Kumro Phul Bhaja

Fried dish or Bhaja as the Bengalies call them are an important part of a midday meal in bengali cuisine. It accompanies a meal of rice and dal and makes a wonderful side dish. Some of the popular fries are Aloo Bhaja (potato fries), begun bhaja (fried brinjal), bodi bhaja, shak bhaja, potol bhaja (fried parwal) to name a few.
Some fries are prepared by deep frying the ingredients directly in oil and some are prepared by frying the ingredients, coated with a batter.

Here is the recipe for kumro phul bhaja. They are fried pakoras made with the fresh yellow flowers of pumpkin and fried after being coated in batter made of besan / flour.

Ingredients:

• 20 kumro phool (pumpkin flowers)
• 1 cup besan
• water (for making batter)
• � tsp poppy seeds
• � tsp red chilli powder
• salt to taste
• oil for deep frying
• a pinch of baking soda

Preparation:

1. Wash the kumro phul (pumpkin flowers) well and remove the stigma from the center and drain off the water.
2. Sprinkle a little salt on the pumpkin flowers. Keep aside.
3. Sieve besan in a bowl and add baking soda. Mix well.
4. Slowly add water and mix with hand (in one circular motion) to form a smoother batter of thick consistency.
5. Add poppy seeds, salt and red chili powder in the batter and mix well.
6. Heat oil in a deep frying pan, add 1 tsp of hot oil in the batter and mix well.
7. Dip the pumpkin flowers in the batter and slowly release the pumpkin flowers in the oil.
8. Deep fry the pumpkin flowers till rich brown.
9. Remove from the pan and drain extra oil on absorbed paper.
10. Serve hot with steamed rice and dal.

Tips:

If you have to add some ingredients to the batter, always add after making the batter, otherwise it becomes difficult to mix the ingredients and to form a smooth batter.

Sukha Gobi Sabzi

Another mouth watering North Indian recipe with cauliflower being the main ingredient.

I prepared this recipe in the microwave where the cauliflower retains its natural flavour and taste.

Ingredients:

• 1 cauliflower (250-300 gms)
• paste of 1 onion
• paste of 2 tomatoes
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp garam masala powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• 1 tbsp oil
• salt (to taste)
• 1 bunch coriander leaves, finely chopped (for garnishing)

Preparation:

1. Wash and cut cauliflower into small florets.
2. Take a microwave safe bowl and microwave oil at 100% for 30 secs.
3. Take a small bowl and make a paste by mixing onion, tomatoes and ginger & garlic paste with a little water. Keep aside.
4. Add cumin seeds, salt and turmeric powder and the prepared paste and microwave at 100% power for 4-5 mins. Stir in between.
5. Add cauliflower florets, garam masala. Add 1/2 cup water.
6. Microwave covered for 5 mins. at 100% power. Again microwave for 4 more mins at 60% power.
7. Allow to stand for 5 mins.
8. Remove bowl from microwave oven and garnish with chopped coriander leaves.
9. Serve hot with roti / parantha.

Besan Dhokla

Dhokla is a popular & delicious Gujarati (vegetarian) recipe. Dhokla can be of various types like Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla and even innovative Sandwich Dhokla (a combination of any 2 Dhoklas).

Dhokla is a steamed food preparation, so it can be used as a healthy snack to other fast foods.

Previously making Dhoklas for me was buying those ready made packs and preparing dhoklas by following the instructions. If the measurements written at the back of the pack was not followed properly, the dhoklas did not turn out to be fluffy.

After I had a microwave, I tried making dhoklas with the proper ingredients and procedure. Believe me, the final dhokla did look nice and tasted delicious too (though I had to try a couple of times to get that perfect looking dhokla!)

Ingredients:

Dhokla:

• 1 cup curd
• 1/2 cup besan (gram flour)
• 1/2 tsp baking soda / soda-bi-carbonate
• 1/2 tsp turmeric powder
• a pinch of sugar
• 1 tbsp lemon juice
• 1 tsp eno fruit salt
• 1 cup water
• salt (to taste)
• 1 tsp green chillli paste
• 1 tsp mango powder (optional)

Tempering:

• 1 tsp oil
• 1 tsp mustard seeds
• 4-5 curry patta (curry leaves)
• 5-6 whole green chillies (slit lengthwise)

Garnish:

• 1 bunch coriander leaves, finely chopped
• 2 tbsp grated coconut

Method:

Dhokla:

1. Grease a microwave safe flat dish with little oil. Keep aside.
2. Take a bowl, mix all the ingredients of dhokla and beat well.
3. Pour the mixture into the greased dish.
4. Microwave (covered) at 60% power for 5-6 mins.
5. When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.

Tempering:

1. In another microwave safe bowl, microwave oil at 100% power for 30 secs.
2. Add all the ingredients (except grated coconut & chopped coriander leaves) and microwave for 2 mins.
3. Take out the dhokla and transfer in a serving plate.
4. Spread the tempering evenly on the dhokla and cut into pieces.

Serve: Garnish with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney or with imli (tamarind) chutney.