Recipes

Khandvi recipe

Published

3 years ago

January 12, 2023

Diaspora

Prep Time : 20 mins

Cook Time : 20 mins

Total Time : 40 mins

Ingredients

For khandvi batter

1 cup besan (gram flour) or 100 grams besan
¾ cup sour curd, about 150 grams (dairy or vegan curd)
2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas)
1 teaspoon ginger + green chili paste, about ½ inch ginger & 1 green chili crushed in a mortar-pestle
¼ teaspoon turmeric powder
⅔ teaspoon salt or add as required
1 pinch asafoetida (hing)

For the filling

2 tablespoons fresh grated coconut
2 tablespoons chopped coriander leaves

For the khandvi tempering/seasoning

1 tablespoon oil
8 to 10 curry leaves
1 teaspoon mustard seeds
2 teaspoons white sesame seeds
1 teaspoon green chili , chopped or ½ red chilli powder

Instructions

Making khandvi batter

Take the yogurt in a bowl. Add water and stir well till smooth.
Add ginger-green chili paste, turmeric powder, asafoetida and salt.
If using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.
Add the gram flour/besan. With a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter. You can also use a hand held beater to mix the batter.
Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray or your kitchen counter top.
Also mix the chopped coriander leaves and grated coconut. Keep aside.
Pour the batter in a sauce pan or a broad frying pan. Switch on the stove top and keep the flame to the lowest. Begin to stir.
Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form.
The batter would thicken and keep on thickening. Keep on stirring. Best to use a wooden spatula or a heat proof silicon spatula.
The batter also should not be allowed to stick at the bottom. So you have to stir continuously.
Do a plate test when the batter has thickened well.
Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
The final consistency of the khandvi batter is shown in pic 17 below. It took me 17 minutes to get the correct consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. Just do the plate test and when you can form the rolls, then the khandvi batter is ready. If the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. In this case, still spread the batter. You will get thick slices, but still they taste good.

Making khandvi rolls

Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread.
Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. You can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
Cut into equal sized strips.
Gently roll each strip tightly. Then place them in a serving tray or plate.if the tray or plate is large, then you will get large rolls. In this case after you finish rolling half, just cut horizontally and make a second roll.
Arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.

Tempering (seasoning) for khandvi

Heat oil and crackle the mustard seeds.
Then add curry leaves, green chilies and fry for a few seconds.
Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.

Recipes

Vegetable Fried Rice Recipe

Published

1 year ago

October 1, 2024

Diaspora

Prep Time : 15 mins

Cook Time : 30 mins

Total Time : 45 mins

Ingredients

For cooking rice

1 cup basmati rice or long grained rice – 190 to 200 grams
4 to 4.5 cups water
½ teaspoon salt or add as required
2 to 3 drops toasted sesame oil or any neutral oil

Other ingredients

3 tablespoons oil – any neutral flavored oil
1 star anise
¾ to 1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves
½ teaspoon finely chopped ginger or ½ inch ginger – optional
¼ cup chopped spring onion whites (scallions)
¼ cup finely chopped french beans
¼ cup finely chopped carrots
¼ to ½ cup finely chopped cabbage – optional
¼ cup chopped bell pepper or capsicum – red, green or yellow
1 cup chopped button mushrooms
1 tablespoon finely chopped celery – skip if you do not have
3 tablespoons soy sauce (naturally brewed) or tamari – can add as required
1 teaspoon rice wine or rice vinegar
½ teaspoon black pepper powder or add as required
2 tablespoons chopped spring onions greens
salt as required

Instructions

Cooking rice

Rinse rice very well till the water runs clear of starch. Soak rice in water for 30 mins. Drain and keep aside.
In a pot, bring water to a gentle boil with salt and 2 to 3 drops of toasted sesame oil.
Add the soaked and drained rice to the hot water.
On a low to medium to medium-high heat simmer rice without the lid.
When rice becomes al dente or just about cooked, remove the pot from the heat. Strain the rice in a colander or sieve.
You can also gently rinse cooked rice in water so that they stop cooking and don’t stick to each other. Cover the cooked rice and set aside until the rice cools completely. You can even refrigerate rice with a covered lid for 30 minutes.

Chopping veggies

When the cooked rice is cooling, chop the veggies finely and keep aside.
Remember to chop the french beans very finely. They take more time to cook than other veggies. You can also blanch them first and then cook. Another option is to add the beans first and then add the other vegetables.

Making fried rice

Heat oil in a wok or a pan. First add the star anise and fry for a few seconds or until the oil becomes fragrant.
Add the garlic, ginger and sauté for some seconds. No need to brown the garlic.
Add the spring onions whites and sauté for about 2 minutes.
Then add finely chopped french beans.
Stir fry french beans for 2 to 3 minutes over medium to medium-high heat.
Add the remaining finely chopped veggies, including mushrooms and celery. Increase the heat to a high to thoroughly cook all of the vegetables.
You have to continuously toss and stir while frying so that the veggies are uniformly cooked and do not get burnt.
The vegetables have to be stir-fried, until they are almost cooked and yet retain their crunchiness and crispiness. Stir-frying vegetables on high heat takes about 4 to 6 minutes.
Add the soy sauce, salt and pepper. Stir quickly and add cooked and cooled rice. Stir fry for a few minutes until the sauce has coated the rice well. Keep a check when adding salt, as soy sauce already has salt in it.
Serve the fried rice hot as it is or with with your favorite Chinese side.

Serving suggestions

Though fried rice tastes great on its own, you can pair it with Veg Manchurian, Gobi Manchurian, Chilli Paneer, Spring Rolls or Chilli Mushroom. More side recipes for veg fried rice are linked and listed in the main post.

Storing fried rice

Vegetable fried rice stays good for a couple of a days. But I would recommend it to be eaten as soon as you can since many days old rice is not good for health.

Recipes

Methi Matar Malai Recipe

Published

1 year ago

August 4, 2024

Diaspora

Prep Time : 10 mins

Cook Time : 20 mins

Total Time : 30 mins

Ingredients

For the paste

⅓ cup chopped onions or 1 medium-sized onion
¼ cup cashews – whole cashews
1 teaspoon cumin seeds
1 teaspoon chopped garlic or 4 to 5 medium-sized garlic cloves
1 teaspoon chopped ginger or 1 inch ginger
1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chilies

Other ingredients

2 tablespoons oil or ghee
1 cup chopped fenugreek leaves (methi leaves)
½ cup water or the stock/water of boiled green peas – add as required
½ cup green peas – boiled or steamed
½ cup light cream or low-fat cream, check notes below for whipping or heavy cream
½ teaspoon sugar or add as required
salt as required

For garnish

1 to 2 tablespoons chopped coriander leaves (cilantro)
1 to 2 tablespoons green peas boiled or steamed – optional

Instructions

Preparing the ground paste

In a grinder jar or blender, add cumin seeds, chopped onions, cashews, garlic, ginger and green chilies.
Blend or grind to a smooth paste withput adding any water.
If you are not able to blend, then you can add 1 to 2 tablespoons of water.
For cooking the green peas, you can either boil them in a pan with 1.5 cups water for 7 to 8 minutes until tender or steam them in an Instant pot for 3 to 5 minutes adding about 1 to 1.25 cups water in the steel insert.
You can also boil the green peas in a stove-top pressure cooker for 5 to 6 minutes. Reserve ½ cup of the cooked water if you have boiled the peas.

Sautéing ground paste

Heat ghee (clarified butter) or oil in a pan or kadai.
When the ghee melts or becomes lightly hot, add the ground paste.
Sauté the paste for 6 to 7 minutes on a low heat until you see the fat separating from the sides.
Stir often when sautéing so that the paste does not stick to the pan. You should see fat releasing from the sides and the paste will also have a nice aroma.
You will see the paste coming together and becoming glossy. Do not brown the paste.
If the ground paste sticks to the pan or gets browned add a few splashes of water. Mix, deglaze and continue to sauté.

Making methi matar malai

Add in the chopped fenugreek leaves and sauté further for 2 to 3 minutes.
Then add ½ cup water or the stock/water in which the green peas were cooked in two parts. Mix thoroughly and simmer the gravy for 3 to 4 minutes. Stir at intervals.
Add the boiled peas and cream.
Simmer the gravy for 5 to 6 minutes on a low heat.
Finally add the sugar and salt. Mix again. At this step, you can opt to sprinkle 2 to 3 pinches of garam masala powder.
Garnish with coriander leaves and serve methi matar malai hot or warm with naan, paratha or roti.

Recipes

Rava Idli | Suji ki Idli

Published

2 years ago

May 28, 2024

Diaspora

Prep Time : 35 mins

Cook Time : 12 mins

Total Time : 47 mins

Ingredients

For frying & roasting

2 tablespoons Ghee (clarified butter)
14 halved cashews
½ teaspoon mustard seeds
1 teaspoon chana dal (husked and split bengal gram or split & husked chickpeas)
½ teaspoon cumin seeds
10 curry leaves – chopped
1 pinch asafoetida – optional
1 teaspoon or 1 inch finely chopped ginger
1 green chilli – finely chopped

For batter

2 tablespoons finely grated carrots – optional
2 tablespoons chopped coriander leaves (cilantro)
½ teaspoon salt or add as required
1 cup or 175 grams cup rava (sooji, semolina, cream of wheat)
½ cup Curd (yogurt)
½ to ¾ cup water or add as required
1 teaspoon eno (fruit salt) or ¼ teaspoon or 2 to 3 pinches of baking soda

Instructions

Frying & Roasting

Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add the halved cashews. Stirring often fry the cashews till golden. Remove fried cashews with a slotted spoon draining the ghee and keep aside.
To the same pan add mustard seeds and let them begin to splutter. Keep the heat to low or medium-low
When the mustard seeds begin to splutter add the chana dal. Stirring often fry chana dal till they look golden and crunchy. Then add the cumin seeds and fry for 4 to 5 seconds.
Now add the chopped curry leaves, asafoetida, finely chopped ginger and green chillies. Mix well and fry for 10 seconds. Keep the heat to a low.
Next add rava (cream of wheat, suji, semolina).
Mix well and stirring often roast the rava till they become aromatic, change color a bit (but should not get browned or golden) and the grains look separate. Roasting rava will takes about 5 to 7 minutes depending on the thickness and heaviness of the pan, and the flame intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm.

Making Batter

To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required.
Next add curd (yogurt) and water as required. Depending on the quality of rava and the thickness of curd, you can adjust the water from ½ to ¾ cup. If the curd is liquid and has whey in it, then add ½ cup water. If the curd is very thick, then add ¾ cup water. Basically you need to get a medium consistency batter.
Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.
Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds. Also heat 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, rava idli batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency. Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, then you may not need to any water at this step.
Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. Quickly mix very well.

Steaming

Pour the batter in the idli moulds. Place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
Serve the steaming hot rava idli with sambar and your favorite coconut chutney.