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..
One of my favourite greens is Basale soppu or Malabar spinach. Like many greens it is good source of iron. Over and above that, it is also high in Vitamin A & C and also in iron and calcium. Knowing all of this, aren’t you keen to make this spinach raita recipe at home?
Here is a recipe that my friend Mangalam shared. It has two ingredients which I absolutely lov: curd and garlic. Yum!
Basale soppu (Vine spinach) Raita
1. Wash the leaves thoroughly and chop it finely.
2. Cook / blanch the leaves and set aside.
3. Grind coconut, jeera and chillies to a fine paste.
4. In a vessel take oil, add the garlic and saute till it the garlic is cooked and it has a light golden colour.
5. In a serving bowl, mix the cooked leaves, salt, coconut mixture and curd.
6. Add the tempering and mix well.
7. This raita goes well with rice and rotis.
Some time back M had this raita at a friend’s place and couldn’t stop talking about how simple yet tasty it was. Yes it was simple and tasty and yes it was so light
Grate the gourd / kaddu and cook it either in a cooker or steamer.
Once the kaddu is cooled, set it aside and add curd to it.
Roast the jeera and black pepper in a pan, till the jeera is light brown in colour.
Grind the jeera and black pepper to a fine powder and add it to the curd mixture.
Add chopped coriander leaves to the curd mixture / raita and serve chilled.
I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…
Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes… 🙂
Chop the spinach coarsely and wash it well in water.
Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
Remove the spinach form hot water and immediately rinse it under cold water.
Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it... :-))
Heat some oil in a vessel, add the jeera and let it splutter.
Grind the tomatoes and onions and keep them aside.
Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon
This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.
This is my contribution to Vandana’s : Paneer a delicacy
Dahi Wale Paneer - A Delicacy
In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
Serve hot with phulkas or like me eat it as it is like a starter 😉
When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions
This is my contribution for RCI-Rajasthan hosted by Padmaja
RCI-Rajasthan : Gatte ki Sabzi
Mix all the ingredients for the gatte and make it into a dough using water.
Leave the dough closed in a vessel for 15 minutes.
Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture
To cook the gatte there are two methods:
a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or
b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.
For the gravy, heat oil in a kadai, add jeera to it and let it splutter.
Add the finely chopped onion and ginger - garlic paste to this and saute till both the ingredients loose their raw smell.
Add the tomatoes and cook them for some time.
Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.
Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins
Add salt, chilli powder and dhania powder, turmeric powder to the gravy...
Granish with chopped coriander leaves and serve hot with phulkas
Last saturday around 6.00 PM D (my sis) and M (my hubby) anf me (of course) got hungry and had a craving to eat a snack..something out of the usual and crunchy… so i went to the kitchen and got out whatever was there in my fridge and as my luck would have it on a weekend…not much..but i did have a little dosai maave (Dosa batter)..and by little i had only a couple of table spoons worth..so what to do..well we did manage to have a snack and this is how i made it….hope people like it.
Weekend snack with a twist.
Mix all the ingredients in a bowl and let it stay for 10-15 minutes..
If the batter is too thick, some more curd could be added to get the correct consistency.
Heat oil in a kadai, meke take small portions of the batter (either by hand or tsp) and deep fry it.
Once the vadai is fried till golden brown remove them on a tissue paper....
Serve the tangy rava vadai with hot with chilli/ tomato sauce