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!
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
Savory non deep fried lentil cake!
- Prepare batter using handvo flour, yogurt, ginger-garlic paste, ajwain seeds, turmeric powder, chopped green chilis, salt and a pinch of sugar.
- Let it sit for 6-7 hours or overnight.
- Then add grated doodhi and other vegetables.
- Add fruit salt and whisk it in one direction until the batter becomes light.
- 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.
- In a small skillet, prepare tadka with oil, mustard seeds, cumin seeds and sesame seeds. Add this on top and serve it warm.
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.
- 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!
Paradise Hotel, a landmark on Sardar Patel Road in Secunderabad which is so hard to miss. A crowded road with equally crowded biryani house which has been serving thousands of people day and night since 1953. I still clearly remember, 6 years back when I first visited Hyderabad; lunch at Paradise was ranking very high on our must-to-do list. Their signature biryani was truly succulent, flavorful and aromatic! It was a delicious experience.
When I first came across the recipe for Hyderabadi Birynai at Swasthi’s Indian Healthy Recipes, I knew I didn’t want to miss this opportunity to cherish my experience in my own kitchen. And the reason I came across this wonderful recipe is SNC – South Vs North Challenge started by Divya Pramil. She is a versatile cook and blogs at Youtoocancookindianfood.blogspot.com. Divya has created two groups – Southern Group and Northern Group as you can guess you become part of a group based on the region you belong to in India. I liked the idea and it’s quite unique. This is my first time participating in SNC and I am so excited about it.
I will be part of Northern Group. You can read more about the challenge on Divya’s blog. Being from Maharashtra, I feel this is a great opportunity for me to learn both South Indian and North Indian dishes.
So here it comes, my vegetable biryani
It’s easy to prepare but has multiple steps and if it’s your first time it will take little longer. My rice was cooked little longer but the flavors and the taste was quite up to my expectation.
Here’s what you need.
Hyderabadi Vegetable Biryani
One pot meal with simple ingredients yet exotic flavors
Take a deep breath. It's a long list of ingredients and an equally long list of steps, quite daunting when you read it first time. Stay with me and it will be done in 45 minutes!
- Wash rice grains and soak them in cold water before starting with other preparation.
- Keep all vegetables ready by washing them and chopping as desired. I used some asparagus but that's optional.
- Next thing is to prepare the vegetable masala. In a medium pan, heat 2 tbspn of oil or Ghee and add all whole spices (bay leaf, cinnamon, cardamom, cloves, shahee jeera, star anis) and let them roast for a minute or so until you can smell their distinct aromas.
- Now add ginder garlic paste and green chilis.
- Add diced potatoes and saute them for a 1-2 minutes.
- Now add all other vegetables and mix them.
- Add biryani masala, red chili powder and sail and mix well.
- Now add 1/2 cup yogurt, mix everything and let it cook for 5 minutes. keep a lid on so that it cooks faster with the steam.
- We want the dry masala so cook it uncovered for another 3-4 minutes until all the moisture goes out. Add some chopped mint leaves and cilantro leaves and keep it aside.
- Heat 1/4 cup milk and add saffron to it. Keep it ready.
- In a small kadhai or pan, add 4 tbsp of oil and fry the onion slices until they turn dark brown. It takes around 10 minutes.
- In another bigger pan, add 4 cups of water and the soaked rice. Add a tsp of Ghee or oil, some salt and cumin seeds. Let it simmer for a while until the rice is 3/4th done. This is important as we are going to cook the rice again so make sure it's not well done.
- As soon as rice is ready, place a tawa on a low flame and a big steal pan or cooker on the tawa. You may call it as a modern way of cooking "dum" biryani.
- Add half of the vegetable masala cooked earlier, add some yogurt and some fried onions. Then add some rice. Make two such layers. On top add cashews, raisins and fried onions and chopped cilantro leaves.
- Pour the saffron milk on top.
- Now you have two options, you can seal the top with wheat dough or you can use a thick towel with a heavy lid on top it. I used the latter option.
- Let the rice cook for another 10 minutes on medium flame and then switch of the heat and let it sit for another 5 minutes.
- Serve it hot with raita.
It's very important to keep everything ready when your rice is about to be done else it will cook more than what you want and the grains will not remain separated. I did this mistake and my rice was little overcooked. So plan it ahead.
Comforting to eat, Effortless to make
I will describe Khichadi in word one – Soul-food! It’s so comforting, fulfilling and satisfying. This was the first recipe I learned from my mom when I first started my job in Bangalore. It’s a ‘++’ version of वरण भात ‘Varan-bhaat’ (dal-rice) but it’s actually easier to prepare than dal-rice.
The best part I like about Khichadi is it’s a one pot meal. All you do is mix all ingredients together in pressure cooker, then wait for few minutes and dig in! Well khichadi literally means a mixture. The rice in it adds the starch, which somewhat magically means comfort in any language, and the moong dal adds a good source of protein which is easy to digest.
It is also a dish that is found throughout the country in some form or the other – khichdi, khichri, khichuri, venn pongal, even kedgeree, which was adopted by the colonials, are all variations on the same theme. Like names there are different khichdis too. I like it soft, almost mushy and watery, but some prefer it like pulao, all grains intact.
My mom makes a milder version with no garam masala –
I generally make a spiced khichadi with whole garam masala and green peas.
The general rule is to use 2 parts rice and 1 part moong dal but I use both in equal proportions. You can use split moong dal which is green or yellow. Here is my version –
मूगा-तांदुळाची खिचडी Moong Dal Khichadi
Comforting to eat, Effortless to make!
- Wash and soak the rice and the dal in water for about half an hour. If you don't have time skip this step.
- If you have time use a large wide and heavy bottom pan to prepare khichadi. Or you can also use a pressure cooker and make it quicker.
- Either ways, in a pan, heat the oil and add whole garam masala (clove, cinnamon, peppercorns and cardamom). Also mustard seeds.
- When they start to pop add cumin seeds, curry leaves, hing and turmeric.
- Drain all the water from the grains and add them to the oil. Mix well for a minute.
- Now add goda masala and red chili powder and mix well.
- If you want add green peas or any other vegetables and mix again.
- Add 4 cups of water and stir everything together.
- Add grated coconut.
- Add salt and taste it.
- Now let it cook on medium heat for 3 whistles. If you skip the first step, you might want to wait for 4-5 whistles depending upon your cooker.
- If you are making it a wide pan, let the water come to a boil and then simmer for few minutes. Stir it occasionally. But keep a lid on it by leaving a small gap for the steam to escape.
- Serve it hot with ghee and chopped cilantro.
If you still think this is not easy to prepare, there is an instant version too. I recently came across AyurFoods and I have tried their moong dal khichadi. It was as delicious as home made. It’s nicely packaged and can be a good healthy meal while travelling.
Upma doesn’t really need any introduction. It’s as famous in Maharashtra as in South India. We also have a slight modified version of Upma + Turmeric powder which we call “सांजा / Sanja”. Very simple, yet wholesome healthy dish great for breakfast. Upma with a bowl of soup has become our favorite choice for dinner.
It’s actually quite versatile recipe and can be made with semolina which is made of wheat, idly rava (made with rice), vermicilli and even oats or couscous. Also you can add veggies if you like. I am giving our traditional home recipe.
Winter is here and so is the smell of fresh Methi leaves. Fenugreek, widely known as “Methi” in India, is a leafy vegetable with small green leaves mainly grown in winter. It’s the bitter taste of its leaves and seeds that makes it so unique.
Methi Malai Mutter as the name says, is rich and flavorful. The slight sweetness of green peas (mutter) and the richness of cream (malai) well compliment the bitterness of methi leaves.
Since I didn’t have cooking cream, I decided to use a healthier and an easily available alternative – cashew cream and the result was outstanding. You have to try it to believe me. Here is what you need.
Methi Malai Mutter
An aromatic combination of fresh methi leaves with green peas cooked together in cashew cream sauce.
- Separate the leaves from stem and wash them well. Sprinkle some salt and keep them aside.
- In a small bowl, take cashews and poppy seeds and let them soak in milk.
- In a small pan, mix all dry masala (cinnamon, cloves, cardamom, black peppercorns and 1/2 tsp cumin seeds) and roast them lightly for 2-3 minutes on low flame.
- Add roughly chopped onion, freshly grated ginger, garlic, green chilies and 1/2 tsp cumin seeds with a pinch of salt in a grinder and make a smooth paste.
- Heat a medium pan and add 2 table spoon of oil. Once oil becomes hot, add 1/2 tsp cumin seeds and let them crackle.
- Meanwhile, squeeze out all the liquid from methi leaves and give them a quick chop. Add these leaves to the oil and cook them for 3 to 4 minutes.
- Once done, remove the leaves from the pan and keep aside.
- Add remaining 1 tb spoon oil to the pan. Now add the onion-garlic paste and fry it nicely for 5-6 minutes.
- Strain the milk and add cashews and poppy seeds to grinder and make a smooth paste. Add few spoons of milk if needed.
- Add this cashew cream to the pan and fry for 1 minute.
- Heat the leftover milk and let it simmer.
- Add the fresh garam masala (the roasted masala finely powdered) to the pan and mix well.
- Add the milk and some water to adjust the consistency.
- Add thawed green peas or boiled if using fresh.
- Add fenugreek leaves and mix well
- Add salt, a pinch of sugar and a pinch of turmeric and let it come to a boil.
- When you soak the cashews in milk, microwave it for 30 seconds, so cashews absorb the milk quicker and become tender.
- Once the subji is done, sprinkle a pinch of kasuri methi (dry fenugreek leaves) of additional aroma.
Luscious green curry sure to seduce your taste buds!
We had a small get-together at our place and my mom had made “Mattarchi Usal”. I still relish those moments, the taste is still alive in my memories. After a long time I tried to recreate it with slightly different ingredients. It’s very easy to make and doesn’t require any special ingredients. I am sure you will enjoy it as much I did.
Yet another traditional Maharashtrian recipe!
- Make a fine paste with coconut, cilantro, 1/4 tsp cumin seeds, ginger and garlic. Add some water if required.
- In a cooking pot, heat oil.
- Add mustard seeds, cumin seeds and hing.
- Add turmeric powder if you like. Add curry leaves and red chillies cut into halves. Fry for another minute.
- Now add the green paste and let it cook until the paste starts leaving oil.
- Add salt as per taste.
- Add green peas and enough water to maintain the desired consistency for the curry.
- I like to add 1 or 2 star anise while the curry is boiling, but make sure you take them out once done.
- Let the peas cook for 10-15 minutes. Stir in lemon juice and sugar.
Serve with hot bread slices or rotis.
Traditionally the green paste is made using heavy stone grinder and it’s called “Watan वाटण” in Marathi. Needless to mention, it tastes wonderful and also makes the dish very aromatic.
Sending this to ‘Flavors of Maharashtra‘ event hosted by SeduceYourTasteBuds and Simply.Food
Pav bhaji is my weak point. It tastes best when you have it at a road-side place or not-so-healthy place It was a long time since I made it so when we invited Kandy for dinner, pav bhaji was our first choice. He loved it. This is how I made it.
If you are not making khada pav bhaji, roughly chop green pepper, carrots and potatoes. Add these veggies and also cauliflower florets to a pressure cooker with enough water to soak all veggies and let them cook for not more than 3 whistles. Add some salt and whole garam masala to the pressure cooker, if you like.
While that’s happening, finely chop onions and tomatoes, and also garlic and grate ginger. Heat oil in a big pan. I like to add some Amul butter with the oil, but feel free to skip this step. Add cumin seeds, don’t wait long till you add garlic else cumin seeds start burning. Let the garlic pieces turn brownish and then add onion. Add some salt which helps quicken the frying process. Once onions are done, add tomatoes and let them cook down. Add tomato puree, if you have it.
At this point, you are ready to add the masala. Add red chili powder and half of pav bhaji masala and let that mix nicely with the oil and rest of the ingredients. Don’t let it become dry, add some water if needed. And now it’s time for all other veggies and green mutter. If you are using frozen mutter, you can add them directly to the pan else you might want to cook them in advance. Drain the water and mash down the veggies using a wooden / steal masher. That’s makes that process very easy and add it to the masala. Also add the water you used for cooking the veggies. Now add salt and more masala if you like and let it come to a boil with lid on. Let it simmer for a few minutes and keep the lid on to lock down all flavors.
Now comes the best part, just before serving, heat some butter in a small tadka pan and add some pav bhaji masala and let it fry nicely. The smell is out of the world! Add this masala butter to the bhaji and mix it. That’s makes it restaurent style.
Garnish it with chopped onions mixed with finely chopped cilantro and lemon juice! Enjoy with hot toasted pav and be gentle with the butter, just for that day