Mixed Dal Handvo

 

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.I have earlier shared  an instant version of Handvo, made using curd and rava,this version is made up of rice 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 : 

1/2 cup Rice

1/4 cup Chana Dal

1/4 cup Yellow mung Dal

1/4 cup Urad Dal

1/4 cup Tuvar Dal

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1/2 cup boiled Corns

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1 tbsp Lemon juice.

1 tbsp roasted Sesame seeds.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

1/4 tspn Asafoetida

2 tsp Sesame seeds.

Method : 

Mix,wash and soak all the dals and rice together in water for 3 hours.

Drain and grind to a smooth paste.

Remove in a bowl,cover and keep aside overnight for fermentation.

Once fermented,add all the remaining ingredients and mix well,add little water if required and make a thick batter.

 

Let it stand for 10 minutes.

Mix the batter well.

Divide batter into 4 portions.

Heat a non stick pan,add oil,mustard seeds,jeera,asaf asafoetida and sesame seeds, once they cracklea addone portion of the batter and spread well.

 

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

 

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

 

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

Make 3 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 degrees celcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!

Sameera.

Puran Poli Icecream

Puran poli is a delcacy made in every Maharashtrian household. · The perfect preparation of puran poli is considered a highly-skilled task… an art actually!

I have made a small effort to turn this art into a delectable dessert.

Ingredients : 

2 cup Condensed Milk (1 tin Milkmaid/Mithai mate)

2 cup Milk.

1 cup Puran Sauce

400 gm Whipped Cream.(Ref glossary no 14)

For Puran Sauce

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

Method :

To make puran sauce:

Soak chana dal in 3 cups water for 2 to 3 hours.Pressure cook on medium heat for 10 minutes adding 2 cups of water till the dal becomes tender.

 

Dont Drain  excess water,mash the dal lightly using the back of the spoon.

 

Add grated jaggery.

 

and cook well till jaggery is completely dissolved .

 

Further cook till mixture thickens a little bitbit stir continuously.

Add the cardamom powder, nutmeg powder, and black pepper powder mix well.

Let it cool completely,

In a mixie,grind it well till it becomes soft and smooth like a sauce.

Keep it aside

 

For Ice-cream

Mix together milk and condensed mik in a pan and beat well.Add half of the puran sauce.reserve remaining sauce for garnishing.

 

Transfer to a plastic box and keep in deep fridge.

Let it set for 3 hours,remove and beat well with hand blender.

Add whipped cream and mix with light hand.

Transfer  back to plastic box and keep in deep fridge for 6 to 8 hours or till completely set.

Remove a scoop in serving bowl and garnish with remaining puran sauce.

Serve immediately.

Happy Cooking !!!

Sameera.

 

 

Chocolate Mousse

 

 

Mousse is  to-die-for dessert that’s made with very few  ingredients!Can be made in various flavours like chocolate,mango, strawberry, butterscotch and many more.For making desserts,I normally use non dairy whipping cream.

images (1)

This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.

Ingredients:

2 cups Fresh cream.

1/2 cup Chocolate Ganache.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

2 tbsp powdered Sugar (Optional)

Method:

Refrigerate a bowl for 20 minutes.

Once cold add cream to the bowl along with sugar.

mangomousse11

Using hand mixer,beat it till stiff peaks are formed.

mangomousse15

In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in chocolate ganache.

 

Mix well.Attach a big star nozzle to pipping bag,pour in the ready mixture and pipe out in individual bowls.

 

Keep in refrigerator for 5 hours.

Garnish with strawberry,mint leaves or chocolate shaving.

Can be set in big bowl as well as small short glasses.Χ

 

Happy Cooking

Sameera !!!

Khantoli (Sweet Khandvi)

After a long break, on auspicious occasion of Navratri I am back to blogging.I tried my hand at khantoli or sweet Khandvi, as naivedya for devi on first day of navratri.I guess I nailed it….here goes the recipe.

Ingredients:

1 cup Rice rava or Idli rava

1 cup Gul (Jaggery)

1/2 cup grated Fresh Coconut.

2 tbsp Ghee

1 tsp Elaichi powder

1/8 tsp Haldi ( Turmeric powder )

1/2 tsp Ginger grated

Small pinch of Salt

2 cups Water.

Method :

Heat ghee in a thick bottom pan,roast the rawa till it turns light brown in colour.Keep aside.

In the same pan,boil 2 cups of water,add jaggery,grated coconut,ginger,haldi powder,elaichi powder and salt.Boil till jaggery melts completely.

Add roasted rava and mix well,cover and cook till rava absorbs all the water.


Preserve 1 tsp coconut for decoration.(Optional)

Grease a plate with ghee.

Transfer the cooked mixture in the greased plate.

spread evenly.

Sprinkle grated coconut. (Optional)

Cut into pieces & let it cool.

Serve as required.

Happy Cooking! ! !

Sameera

Dadpe Pohe

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together,tempered and covered and kept aside for 5 minutes,moisture from coconut helps to soften poha and get everything together…this process of covering is called “Dadapne” thus the name “Dadpe pohe”

I had read this recipe long back but had never tried it,one day my BFF (as other colleagues call her )Mrs Poonam Kolhatkar got this in tiffin …and I just fell in love with it,tried it out the very next day and nailed it.Now I am a big fan of this dish….thanks Poon am for introducing  me to this lovely dish……here goes the recipe…..

Ingredients :

2 cups thin poha.

2 tbsp Roasted Peanuts.

1/2 cup Onion finely chopped

1/2 cup  Tomatoes finely chopped

1/4 cup Coconut freshly grated.

2  green chillies finely chopped

5-6 curry leaves1/2 tea spoon mustard seeds

1/4 tsp Rai.

1/4 tspn Jeera

1/4 tspn Haldi powder.

a pinch of Asafoetida (Hing)

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tbsp Oil.

1 tsp Sugar

Salt to taste.

Method:
Dry roast poha till crisp.keep aside.
In a big bowl mix together,onion,tomatoes and grated coconut.
In the roasted poha,add roasted peanut.
Heat oil in vessel and add Rai,  when they splutter add jeera, curry leaves, finely chopped green chillies, asafoetida and haldi powder. Fry for a minute and add to poha and peanut mixture.Add salt and sugar,mix well.
Add this mixture to the bowl containing onions,tomatoes and grated coconut.
Mix well,cover and keep aside for 5 minutes. This process is known as Dadapne.
After 5 minutes,add lemon juice and chopped  coriander leaves, mix well and serve immediately.
Happy Cooking !!!
Sameera

 

Makai Dhirde (Corn pancake)

Easy to make,simple breakfast dish.Goes well with ketchup or mint chutney.

Ingredients :

1 cup Corn Kernels.

1/2 cup Besan.

1/4 cup Oats (optional)

1/2 tsp Green chilies,Ginger & Garlic paste.

1/4 cup Oil.

Salt to taste.

Method:

In a mixie jar,mix together corn kernels ,along with green chilli,ginger and garlic paste.Adding little water,grind to a rough paste,consistency should be like dosa batter.

Remove in a bowl,add besan and oats (optional) and salt ,mix well.Let the batter stand for 15 minutes.

Heat and grease a non-stick tava (griddle) with a little oil. Pour a small ladleful of the batter on the tava randomly,

Drizzle a little oil on the sides ,cover and allow it to cook. When the dhirdre is lightly browned, flip to the other side and cook again till it is golden brown in colour.

Repeat to make  more Dhirde. Serve hot with the  chutney of your choice.

Happy Cooking !!!

Sameera

Chilli Baby Potato

This is a dish similar to chilli paneer or chilli chicken.Baby potatoes being the main ingredient here.Simple and easy to make dish,can be served as starter or with fried rice or noodles.

Ingredients :

15 Baby Potatoes boiled.

1 onion cut into cubes.

6 flakes Garlic,sliced.

3 tbsp Cornflour

1/2 tsp Baking powder

1 Capsicum chopped into pieces.

2 Green chilies slit lengthwise.

1 tbsp Soya sauce.

1 tsp Red chilli Sauce.

3 tbsp Oil.

Salt to taste .

Method :

Clean and cook potatoes in pressure cooker till 3 whistles.

Let cool,drain and pat dry.

Cut into 2,sprinkle cornflour,baking powder and salt on potatoes.

Heat 2 tbsp oil in a frying pan and fry potatoes  till crisp  from  both the sides.Remove on absorbant paper.keep aside.

Cut onion,capsicum in cubes.split open green chillies.

Slice Garlic.

Heat remaining oil in a pan,add garlic till it turns light brown.

Add green chilies, onion and capsicum.stir fry on high flame till cooked.

Add soya sauce and red chilli sauce,mix well.Add half a cup of water.

Add 1 tbsp Cornflour  dissolved in 1/2 cup water.

Mix well.Let it come to boil,lower the flame and add fried potatoes.

Mix well till all the potatoes are covered with the sauce.

Check for salt,add if required.

Remove in serving bowl and garnish with chopped  capsicum.

Happy Cooking !!!

Sameera