Khandvi

.            I am a big fan of Masterchef India currently going on Star Plus. This season being vegetarian, is even more interesting for a pure vegetarian like me. Some of my friends say that it's just drama more than recipes. But I get quite a few new ideas and tips watching the program.

            In last week, one of the participants made Khandvi La Sagne and that made me make Khandvi yesterday. So today, I am sharing the same recipe for all of you.

       Even though, Khandvi looks very complicated, once you make it 2-3 times, there is no handy snack like this. One thing, it doesn't requre lot of ingredients and second thing is all the ingredients are normally available in every household. One need to achieve a mastery on ow long to cook the mixture and how quickly it should be spread on the plate. Once it's done, all that is left is enjoying this mouthwatering snack.

       Use the exact proportions given below to reduce the chances of getting it wrong the first time.

Ingredients and Recipe-

Gram flour 1 cup

Yogurt 1 cup

Water 1.5 cup

Salt as per taste

A pinch of Turmeric

Green chilly and Ginger paste (optional(

For Tempering-

Oil 1tbsp

Mustard seeds, Asafoetida and curry leaves

For Garnishing-

 Finely chopped Coriander

Fresh coconut (grated)

1)first mix all the ingredients together, add water and whisk. Keep the mixture aside for 15-20 minutes so that there are no lumps in it.

2) Now, take this mixture in a non stick pan and keep stirring continuously on medium flame.

3) Meanwhile, take two steel plates and put them upside down and grease them with a little oil.

4)When the mixture is cooked and becomes thick, turn the heat off and pour the mixture equally on both the plates.

5)Quickly spread the mixture all over the plate as thin as possible. This step requires a bit of a practice because if not done quickly, the mixture becomes thick and we don't get the desired end product.

6)Next, make verticle slits on this mixture with a knife and keep aside for 5minutes.

7)Then delicately lift the top end of one stipe and start rolling all the way till the end.

8)get all the rolls made similarly and arrenge them in a serving dish. Sprinkle finely chopped coriander and shredded coconut on the top.

9)Make a tempering in small pan using oil, mustard seeds, asafoetida and curry leaves. Pour it on the Khandvi.

        Yummy Khandvi is ready to serve. This is a very good option for people watching their diet, because it requires very less oil and gram flour is gluten free.

    Give it a go and let me know the outcome!!

Turai Peel Chutney

  A few days ago, we had been to a Bengali friend's house for dinner. During the conversation, we started debating over people from which part of India are more foodies. She said that Bengalis are s much into food that they do not waste any part of the fish that they eat or any part of the vegetable that they eat. Thee is always something made from the waste parts of it as well.
    That conversation led me to think of all the 'Best out of waste' recipes. The first thing came to my mind is this Turai (ridge gourd) peel chutney.
    We somehow do not eat much of turai here. But when I thought of this chutney, I made it sure to buy it in my next veg shopping.
  So today I am sharing this turai peel chutney recipe with you all. There is no specific measurement for it. You can use the ingredients as per your taste.

Ingredients and Recipe-
Turai (Ridge Gourd) Peel 1/2 a cup
Garlic cloves 2-3
Sesame seeds 1/2 a cup
Dariya daal 2 tbsp
Curry leaves 5-6
Roasted peanut powder 2 tbsp
Salt, Sugar, Red chilly powder and Asafoetida and turmeric as per taste
For tempering- Oil 2 tbsp, Mustard seeds, cumin seeds

1) First of all, wash the Turai well and peel it. We are going to use these peels to make this chutney.
2)Finely chop the peel.
3)Heat oil in a pan and make a tadka using mustard seeds, cumin seeds, asafoetida and turmeric. Add chopped garlic and sauté till it turns golden brown.
4)Next add curry leaves,sesame seeds and dariya daal.
5)Now add finely chopped turai peel,mix well, cover and cook for 3-4 min.
6)Now add salt, sugar and red chilly powder and mix well.
          Spicy chutney ready to serve. No one will be able to recognize what is kit made up of unless you tell them.
            Try it out and if you have any such 'Best out of Waste' recipes, please share them here.

Bulgar Wheat Kheer (Daliya)

     One of my favourite comfort food in winters is bulgar wheat kheer. The hot bowl of this kheer in the subzero temperature takes me straight to the heaven. It's hard to express that feeling in words; it's something to be experienced!!
     Actually, to make authentic wheat kheer, the wheat is soaked in water overnight, then crushed and hulled. It is a quite lengthy procedure. My mum makes the most amazing kheer by this procedure. But in our busy lives, I opt for the short cut version of readymade bulgar wheat.
        This kheer is very tasty as well as very nutritious. Unfortunately, my children don't eat it because its colour is not very appealing to them. But a bowlful of this kheer can give them a lots of nutrients.

Ingredients and Recipe-
Crushed bulgar wheat 1 cup
Shredded fresh coconut 1 cup
(I normally use frozen coconut. If fresh or frozen both are not easily available, dessicated coconut can also be used)
Jaggery 1 cup
Sugar 1/2 a cup
Poppy seeds (dry roasted and powdered) 2tbsp
Nutmeg powder 1/2 tsp
Almond and cashew nut pieces
Milk 4 cups

1) Wash the bulgar wheat and take it in a small pressure cooker. Add 2.5 cups of water and take 4-5 whistles. After that also, let it cook on low flame for 20 min.
2) When the steam esacapes completely, open the lid. Proper cooking of the bulgar wheat is very important because if its undercooked, the kheer becomes hard for digestion.
3)Now add shredded coconut, jaggery, sugar, roasted poppy seed powder and mix well.
4) Next add  nutmeg powder and almond, cashew nuts pieces and mix well. The dish which is ready at this stage is called 'Lapsi'. This too tastes very yummy to eat.
5) Add the milk to the lapsi and let it boil for 4-5minutes on low flame. Serve the kheer hot.
6)The lapsi can be made beforehand. It stays in the fridge for 8/10 days. Then milk can be added just before serving to have a tasty and healthy dessert!!
        Get started then and let me know the outcome!!