Saturday, January 15, 2011

Khandvi - Indian cooking challenge

My first challenge in the Indian Cooking Challenge - Khandvi , a snack belonging to Gujarat. I was super excited when i mailed the moderator of ICC , i.e Srivalli about my interest to join the challenge. And my excitement grew further when i got to know this month's challenge - Khandvi. Why? Because it is a snack from the place where my hubby and in-laws belong! Me being a South Indian got married to a guy basically from Gujarat and so i need to adjust/adapt to North Indian traditions, cultures and FOOD! Since i haven't actually stayed with my in-laws till now, i was not able to learn Gujarati dishes. But this challenge has come at a perfect time, when i am about to leave to New York to join my hubby and in-laws and will complete my one year of marital bliss! :) Insha'Allah! 

I am sooo waiting to learn recipes from my mom-in-law and I can tell her,  i now know a Gujarati dish, At least ONE! ;)


From Anupama Krishnamurthy's Mitho Limdo

Ingredients:
For the batter:

Besan / Gram flour - 1 cup
Salt as per taste
Turmeric ¼ tsp
1 cup water
1 cup Yoghurt
Oil - 1 tbsp
Red chili powder - 1/4 tsp
1 green chili + ½ inch of grated ginger; both made into a very fine paste

For Tempering

Oil - 3 tbsp
Mustard seeds - 2 tsp
Asafetida / Hing - 1/2 tsp
Red Chili Powder - ½ tsp
Sesame seeds - 1 tsp

For garnish

Coconut, grated or dry coconut powder  - 1.5 table spoon
Finely chopped Coriander - 2 table spoons
Method:

1. Mix the batter ingredients and blend to get a lump less batter

2. In a non-stick fry pan,  add 1 tbsp oil. Add the batter and cook on medium-low flame stirring constantly. You will see the batter coagulating, but keep stirring the batter with the back of a spatula or ladle to keep the batter smooth. This step will take about 10 minutes.

3. When the batter is ready after 10 minutes, pour 2 ladleful batter on the surface and spread the batter in a circular fashion as if you are making dosa. You will have to press the back of the ladle firmly on the surface to get thin and even strips. Do this for the rest of the batter.

4. Cut strips with a knife  Roll the strips and arrange neatly in a serving dish.

5. Heat 3 table spoons oil and do a tempering of mustard seeds, sesame seeds and hing. Take it off the stove and add 1/4 tea spoon red chili powder. With a tea spoon, spread the tempering over the khandvis making sure each khandvi gets a nice coating. 

Garnish with coconut and coriander leaves and enjoy the snack! :)

10 comments:

  1. looks perfect. i enjoyed making it too:-)

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  2. Looks yum..very nicely made ..ur MIL is going to be all happy abt ur cooking skills.

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  3. Yumm, prefect looking khandvi..

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  4. tats so sweet of u Naaz.. I believe u will definitely impress ur MIL with ur cooking skills.. lovely looking khandvi.. and thnx for blogging abt the giveaway in ur blog..

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  5. Looks perfect and welcome to New York!

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  6. Looks great:-) This was my first attempt too.
    Learned it the hard way after two failed attempts..
    But totally njoyed the final result..

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  7. Oh man...this is so perfect and very inviting to me. beautiful work.

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