For this round of cooking as part of Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.
The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.
Gujarati Doodhi Handvo - A savoury cake with bottle gourd
Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
Pour dry sand in the smaller/lower part of the vessel and keep aside...
Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
Serve with green chutney or have it as it is...
It might sound a bit complicated but the end product is really delicious to eat...
Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..
How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other places..in the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal
Khaman / channa dal dhoklas
Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
Grind the dal and rice separately, then mix them in a bowl with some salt.
Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
Grease a shallow utensil (any baking dish should do) and pour the mix into it.
Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
Steam for min of 10 - 15 mins / till its cooked well.
Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
Cut into bite sized pieces.
Serve with tangy chutneys (tamarind / mint / coriander)...njoy!
Arusuvai season 2 is here…when i got a mail from Sayantani some time back..it felt really nice to be back in the blog world and be part of an event and most of all the Arusuvai Friendshipchain. It is always fun and nice to share the cooking passion with other bloggers…yay!!!
So as a part of the friendship chain….Hema sent me some very beautiful things…Peach Apricot tea, a beautiful letter, black till and a lovely Ganesha key chain. Thank you Hema…
The moment i saw black till, i knew what i had to make…. spicy milagai podi with black till…milagai podi (powder) is usually eaten with idlis or dosais and makes the whole breakfast experience greeeat!
Arusuvai Season 2 - Spicy Milagai podi
Dry roast the dals and till separately and set aside (do ensure that the dals do not become burnt while roasting)
Heat (moderately) oil in a kadai and add the hing to it.
Now add the red chillies and roast them.
Once the red chillies are roasted, switch of the gas and add the curry leaves to it and mix well.
Let all the ingredients cool down.
In a mixer grinder, grind the chillies, then add the dals & till and set aside...add salt according to taste.
Serve with hot idlis or dosais...njoy!!
Come summer, mangoes are available in all sizes and shapes…& before we start eating the ripe mangoes, we get the raw ones…well this is the time of raw mango pickles …yummm isnt it… this mixed rice variety is a one of my favourites.
Wash and grate the mango and keep aside.
Heat oil in a kadai, add the mustard seeds, channa dal and saute till the mustard seeds splutter and channa dal becomes brown...
Add the onions, green chillies and ginger and saute till the onions turn pink in colour.
Add the grated mango, turmeric powder and saute till the mango is cooked nicely.
Once the mango is cooked, add the roasted peanuts, salt and rice & mix well...
Cook on sim flame for another 1 min...
Garnish with coriander leaves and serve hot