Month: July 2016

Rava Handvo

/ Sameera's Kitchen / Leave a comment

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Handvo,is a very famous dish from state of Gujrat.It is a one pot meal which can be served  as breakfast,lunch or dinner.The recipe that I am sharing today is an instant version of Handvo, made using curd and rava,the other version is made up of rice flour and mixed lentils and requires fermentation.Any available vegetables like dudhi (bottle gourd),methi leaves (fenugreek ),Carrots,onions,tomatoes, peas or corns can be used.This is a very good dish for kids tiffin.traditionally it is cooked on a slow flame with little extra oil in a non stick pan but same can also be baked in oven to avoid the extra oil.This dish was on my mind for long,finally nailed it today !!

Ingredients : 

1 cup Rava.

1/4 cup Besan.

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1/2 tspn Baking Soda.

1 tbsp Lemon juice.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

2 tsp Sesame seeds.

Method : 

Take all the ingredients except baking soda in a pan.

20160726_191213Add little water and make a thick batter.

20160726_191807Let it stand for 15 to 20 minutes.

Now add baking soda and once again mix the batter well.

Divide batter in 2 portions.

Heat a non stick pan,add half the ingredients and make a tempering.

IMG_20200601_135812Now add one portion of the batter and spread well.

IMG_20200603_001124Cover with the lid and cook on slow flame for 8 minutes os till the sides turn brown.

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Flip over and cook on other side for another 5 minutes.

IMG_20200603_001344Once crisp from both the sides,remove and cut into peices.

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Make one more Handvo from the remaining batter.

Serve hot with green chutney.

Tip:Same can be made in oven,pour the batter in a greased plate and bake in preheated oven at 180 degreescelcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!

Sameera.

 

Choco Chunk Cookies (Eggless)

/ Sameera's Kitchen / Leave a comment

 

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Chocochip cookies are hit with everyone,but this version is worth falling in love for,here we have used chocolate chunks instead of chips and they just melt in your mouth,making you want more and more.

Ingredients:

1/2 cup Butter

1/2 cup Plain Sugar

1 cup Flour(maida)

2 tbsp Milk.

1/2  cup Chopped chocolate chunks.

1tsp Baking soda

1tsp Butterscotch  essence.

Method.

Sieve together flour and baking soda thrice.keep it aside.

Cut chocolate into big chunks.keep aside.

Cream butter and sugar with electric blender till it becomes light and fluffy.

Add essence and milk.

Mix in flour mixture.Form a dough.

Add chocolate chunks.Mix well.

Cover in cling film and refrigerate for 15 mins.

Start Preheating oven.

Remove mixture from fridge and make small balls out of it,flatten it with palm to form cookies.

Place in a grease tray and bake at 180 degrees celsius for 15 mins.

Remove on cooling rack.

Once cooled store in air tight container.

Happy Cooking!!!

Sameera.

Aloo Tuk

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Aloo Tuk is a simple to make easy Sindhi dish.I had heard about it but never tasted,out of curiosity searched for the recipe on Google and finally tried if out.It is made out of boiled,flattened and deep fried baby potatoes.This aloo Tuk is sure to take your taste buds on an enjoyable roller coaster ride !!

Ingredients:

1/2 kg Baby potatoes washed,pressure cooked till 3 whistles and drained.

Oil for deep-frying.

1tsp Red Chilli Powder.

1 tsp Dhana Jeera Powder.

1/2 tsp Amchur Powder.

Salt to taste.

Method :

Wash and pressure cook baby potatoes till 3 whistles.

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Drain and wipe dry.

Flatten them between both the palms of your hand applying little pressure .

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Repeat the same with all the potatoes.

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Deep fry in hot oil till crisp.Remove on absorbent paper.

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Mix all the dry masalas well,

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Sprinkle on fried potatoes.

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Mix well and serve immediately.

Goes well with simple dal rice or kadhli chalel.

Happy Cooking! ! !

Sameera

Narlachya dudhatil Makai (Corn in coconut gravy)

/ Sameera's Kitchen / 2 Comments

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This recipe belongs to my neighbour Mrs Khanzada,whenever she makes it a bowl full of it has to come to my house,so finally I decided to ask her for the recipe and was totally amazed by it,as it is such an easy and simple recipe. This dish can be served with rice or bhakri,but I love to have it on its own.

So here goes the recipe…

Ingredients :

1/2 Coconut grated.

Thick milk extraced from 1/2 Coconut.

2 Corn cobs cut into 6 prices.

2 Potatoes with skin cut into 4 peices.

1/2 cup Green Peas.

2 Green Chillies .

1/2 tsp Turmeric Powder .

Salt to taste.

For tempering

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asafoetida  (Hing)

5 Curry Leaves.

2 Dried Red chillies.

Method :

In a thick bottom pan, add corn peices,potatoes and peas,add water sufficient enough to cover the vegetables,cover and cook on medium flame till vegetables are cooked.

In a mixie ground to smooth paste grated coconut,green chillies and turmeric powder.keep it aside.

Once the vegetables are cooked,add coconut paste and salt,mix well.cover and let it cook for 2 minutes more.

Now add thick coconut milk and mix well.Let it simmer  for  minute,ensuring it doesn’t start boiling.

Switch off the gas,in another vessel make tempering with oil,mustard seeds,Jeera, asafoetida, curry leaves and red chillies.

Pour it on top of the prepared dish,cover and let it stand for 2 minutes.

Serve hot with rice or bhakri.

Happy Cooking !!!

Sameera.