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હાંડવો / Handavo / Savory Lentil Cake and Bake Fest June 2013 Announcement

Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked!handvo

Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana dal, toor dal and urad dal and rice flour. The veggies such as dudhi (lauki), lilwa tuwer – which is a speciality of Gujarat and mutter maintain the moisture and yogurt helps it ferment before you bake it. It cannot be classified as a Gujarati dish until it’s seasoned with oil tadaka! You might be tempted to try it without the oil but please don’t unless you want to miss the real charm. The oil seasoning with mustard seeds and sesame seeds makes it very special and very Indian.

I used handwa flour I bought at an Indian grocery store. If you want to make it at home, please scroll down I have mentioned the proportions of the dals and rice. Don’t use the instant handvo mixtures, they contain lot of citric acid and the taste is nowhere close to an authentic dish.

Handavo / Handwa / Savory Lenti Cake

Handavo / Handwa / Savory Lenti Cake

Savory non deep fried lentil cake!

Ingredients:

Instructions:

  1. Prepare batter using handvo flour, yogurt, ginger-garlic paste, ajwain seeds, turmeric powder, chopped green chilis, salt and a pinch of sugar. 
  2. Let it sit for 6-7 hours or overnight.
  3. Then add grated doodhi and other vegetables.
  4. Add fruit salt and whisk it in one direction until the batter becomes light.
  5. Pour this batter in loaf pan or muffin pan and bake it at 350 F for 30-35 minutes for a loaf pan and 20-25 minutes for muffin pan.
  6. In a small skillet, prepare tadka with oil, mustard seeds, cumin seeds and sesame seeds. Add this on top and serve it warm.

Notes:

You can more veggies like fresh methi leaves, spinach leaves or zucchini.

For Homemade Handavo Flour soak all these ingredients for 3-4 hours and grind toa fine paste.

  • 1 cup rice
  • 1/4 cup tour dal
  • 1/4 cup chana dal
  • 1/4 cup urad dal

Sending this to Dish it Out event.

I am so happy to let you know that I am hosting Vardhini’s Bake Fest event for June 2013. Teh event is open from June 1st till June 30th. Here are some rules –

  • Send in any recipe which has been baked / broiled.
  • Only vegetarian or vegan recipes please.But Eggs are okay for baked dishes.
  • Usage of the logo is mandatory as it helps spread the word.BakeFest-200
  • Linking to original Bake Fest page and this announcement is mandatory.
  • Leave a comment below.
  • You can link your old entries if they are reposted with the below links and the logo.
  •  You can send in any number of new entries and a maximum of 2 old entries.

Looking forward to your innovative creations. Happy baking!


Events

WTML April 2013 Roundup

I was happy to host Gayathri’s WTML event and was happier to see 159 entries! Assembling this post took lot of efforts, thanks to all the participants.

The winner as selected by Gayathri is Nabanita Das from Esho-Bosho-Aahare and her winning entry is Kesari Badam Kulfi. Congratulations!!

I have grouped the dishes roughly into appetizers / snacks, desserts and main entrees. Hope you find this helpful. There are more entries and I will add those to the list eventually. Meanwhile, join us at https://www.facebook.com/MyHomeMantra for more updates.







Breakfast/ Events/ Punjabi/ Roti Paratha Dosa & More/ Winter Special

मुळ्याचे पराठे / Muli Paratha and WTML April 2013 Event Announcement with a Giveaway!!

मुळा / Muli or White Radish and शेपू / Savaa or Dill, the two vegetables I hated from my core white I was little. I gave my mom hard time since she either had to convince me for eating it or make something else . Convincing me was a harder task than preparing something else. She tried many ways to hide these vegetables in other dishes. the characteristic smell the two vegetables have turned out to be my biggest advantage.

It was quite rare to have my mom open the door for me as I return from school since her office timings never coincided with my school hours. It was one of those lucky days during Ganapati Festival. The rains were unstoppable and my mom decided to come home early. When I saw her at the door, I could not stop smiling. She then served me a ‘garama-garam’ (hot from the pan) paratha with mango pickle which is her ultimate speciality I have yet to conquer and some yogurt. It was so yummy and so satisfying. You can imagine, the slight coldness in the air with continuous pouring rains, the background Ganapati music which does not stop until power is completely disrupted (including generators)  and these soft, hot yummy parathas. I gave my mom a tight hug and said thank you for such delicious “aloo parathas”. Her smile only became bigger at that point. She replied, “Sure only if aloo was a new name for muli in my dictionary” Duh! Well since then muli paratha has been a permanent entry in our house menu and my favorite dishes.

Muli Paratha

 

Muli Paratha

Muli Paratha

Healthy and hearty Indian flat bread with white radish stuffing!

Ingredients:

Instructions:

Method:

  1. Prepare chapati dough by adding chapato flour, salt, red chili powder, turmeric, oil and warm water. 
  2. Add a tsp of hot oil and knead well.
  3. To prepare stuffing, in a medium bowl add grated white radish and boiled and smashed potatoes.
  4. Now add other spices and finely chopped coriander and mix well.
  5. The actual paratha is similar to any other parathas. For detailed instructions follow this procedure.
  6. Serve it hot with pickle and raita.

Tips:

White Radish sometimes has very strong smell. You can squeeze out the water from grated radish by adding some salt to it. By adding fennel seeds and ajwain seeds  help to reduce the strong smell.  Be careful with the salt if you add it to the grated radish, the stuffing and the dough.

 

muli parathaAnd now the Event Announcement! Last year I came across this wonderful event called WTML – Walking Through Memory Lane”. The event is a brainchild of Gayathri, a lovely lady and super innovative cook who writes about her culinary creations at Gayathri’s Cook Spot. As the name suggests, the event is all about recreating your childhood favorite dishes prepared by your mom, gradma, aunt or anyone special in your life. This is our chance to pay a small tribute to their cooking. I was instantly drawn to this idea and I submitted my “Rava Cake” recipe to her event and luckily I was the winner for that month’s giveaway. I received the wonderful book – Chocolate Cookbook by Tarla Dalal from Gayathri.

Long story short, Thanks to Gayathri, I am hosting this month’s WTML event at MyHomeMantra. Here are some simple rules.

  • Make your favorite dish which makes you cherish your childhood moments and also tell us a small story about the dish. Not just the recipe!
  • No restrictions on the number of story telling entries.
  • Only vegetarians dishes please.
  • You can link your old entries if they are reposted with the below links and the logo.
  • Link your post to my announcement page and Gayathri’s  WTML event page. That’s mandatory.
  • Add this logo to your posts, it helps spread the word.
  • Non bloggers can send me your recipes at myhomemantra [at] gmail [dot] com
  • The event is open from April 1 to April 30th

And the Big Giveaway – Gayathri will select an entry through random selection and give away the book for the selected entry.

Note that the books Gayathri gives are not sponsored and it is her own contribution to the event. You get a whole year’s subscription of Tarla Dalal’s Cooking and More as the giveaway. I am not eligible for the give away.

On the first of May, Gayathri will select a lucky winner and send a mail. After receiving her mail,you can give an address to which she has to ship the book. She will ship the book within India so if you reside abroad, please give an address in India for her to ship.

Let’s cherish our childhood memories with this wonderful event!


Events/ Winter Special

Squash Or Pumpkin – Dish it Out Event Announcement

Squash or Pumpkin? It’s a trick question. The answer depends which part of the world you belong to. Squash, pumpkin, zucchini, gourds and cucumber, they all belong to Cucurbita family. There are as many names as many types. In India the vegetable is mostly referred to as pumpkin and just like other varieties it’s a winter vegetable.

pumpkins-squashSource – www.bestallergysites.com

Squash vegetables are native to North America. The colonist were first introduced to this vegetable when they first arrived in the US. The English name of this squashy member of the gourd family comes from the Narragansett word askutasquash.

My personal favorite is Pumpkin and recently there has been a new addition, Butternut Squash. I earlier posted two recipes for butternut squash soup but that’s not enough to enjoy this wonderful vegetable. Today I am excited to announce my very first event at MyHomeMantra and invite you all to join me in celebrating last few weeks of winter with this wonderful Squash or Pumpkin. A big thanks to Vardhini from Cook’s Joy for giving me this opportunity.

Here is the usual drill –

  • Make any dish using our star ingredient – Squash. You can use any squash, pumpkin, zucchini or gourd you like.  To make it a bit challenging, let’s keep the theme as “Squash and Sugar
  • Only vegetarians dishes please, but eggs are okay if you are baking.
  • You can link your old entries if they are reposted with the below links and the logo.
  • Link your post to this announcement page and Vardhini’s  Dish it Out event page. That’s mandatory.
  • Add this logo to your posts, it helps spread the world.DishItOut
  • Non bloggers can send me your recipes at myhomemantra [at] gmail [dot] com
  • The event is open from March 1 to March 31st 
  • If you want participate in a giveaway, you have to like us on Facebook.

Looking forward to your innovative creations. There will be a surprise giveaway when I post the roundup next month.  Happy cooking!


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