With Love: Khandvi

Microwave Khandvi

We meet hundreds and thousands of people all around the globe but there are only few who leave their foot prints in our heart. One such person is Trupti of The Spice Who Loved Me. We both started our food blogs together and I can’t remember who was the first one to leave a note in our blogs. With in few days we were exchanging mails and chatting for hours on internet. Her love and passion for Gujarati food was evident when ever she posted a recipe in her blog and it was her simple recipes with detailed descriptions which attracted hundreds of amateur cooks like me to try and create wonderful Gujarati fair. It was always her blog which helped me to cook and impress my Gujju friends. She is a very special friend of mine whom I am missing a lot while writing this post. Although she no more blogs due to some personal reasons, I wish her all the luck and happiness. Dear T, this is to you and our friendship which I treasure.

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves. Although I had tasted Khandvi made by my PG owner, I never ventured into making it at home thinking it’s far from my reach to get those seductive spirals. Then one day while browsing for recipes I came across this Microwave Khandvi and I could no more resist the temptation. The ingredients listed and the method sounded simple enough to give it a go. I gathered all the courage I could muster and prayed before venturing into making it. It was fun watching thin batter turn thick paste when cooked in microwave without wasting my elbow grease and then spread them thinly on my glass chopping board (I thanked my Amma at that moment for teaching me Dosa making skill;). The best part was to cut them into thin stripes and roll them without much fuss!!! Yes, I did it and I feel like I am on top of the world (Oh, all you Khandvi experts can stop making faces and rolling their eyes :P). Here I proudly present fluffy, soft, melt in mouth and sinfully delicious Microwave Khandvi which goes to RCI-Gujarat hosted by lovely Mythili of Vindu.

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Microwave Khandvi
Prep Time: 10 mins
Cooking Time: 15-20 mins
Makes: About 20 pieces

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Ingredients:
For Batter:
1 cup Besan/Gram Flour
3 cups Sour Butter Milk/1 cup Sour Yogurt+2 cups Water
1-2 Green Chillies, ground to paste
½ inch Ginger, ground to paste
A big pinch of Hing/Asafoetida
A big pinch of Turmeric Powder
Salt to taste

For Tempering:
1 tsp Mustard Seeds
2-3 Green Chillies, finely chopped
1 tbsp Fresh Coconut grates
1-2 tbsp Coriander Leaves, finely chopped
1 tbsp Oil

Khandvi - Work-in-Progress

Method:
Take gram flour, turmeric powder, chilli and ginger paste, hing and salt to taste in a microwave safe bowl and mix well. Add butter milk to the mixture and mix well with a egg beater or spatula taking care that no lumps is formed. The batter should be thin and flowing without any lumps.
Place the bowl in a microwave and cook at high speed for 5 mins. Remove the bowl and mix the contents well.
Mean while, keep ready 2-3 steel plates or glass chopping board as I have used and a spatula to spread the batter. Don’t grease them with oil.
Place again in a microwave and cook uncovered for another 5 mins. Mix well and check if you can spread them thinly on the back of steel plates or glass chopping board. If the mixture is still runny, place it again in microwave and cook for another 2-4 mins.
Spread the thick batter quickly on the back of steel plates or glass chopping bowl. Spread it as thinly as possible.
Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes and roll each stripe neatly. Place each rolls in a serving dish.
For tempering, heat oil in a skillet and add mustard seeds to it. When mustard starts to pop and splutter, add chopped green chillies and sauté it for few seconds.
Spread them evenly over rolled Khandvi. Serve them immediately garnished with coconut grates and chopped coriander leaves and enjoy.

Microwave Khandvi

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Note:

Few things worth remembering when making Khandvi are
While preparing the batter make it lump free as it will help you to evenly spread.
Keep at least 3 steel plates or smooth surfaced utensils ready before you spread the batter as it is important to spread the batter before it cools down and it is difficult to spread cooled batter thinly and evenly.

Other Popular Gujarathi Recipes in Monsoon Spice

• Aamras
• Moong Kichidi

A Self Proclaimed Foodie: Spicy Peas-Mushroom Masala

Spicy Peas-Mushroom Masala

What are you?
A foodie, or the gourmet, or the gourmand?

gour•met
noun
- A connoisseur of fine food and drink; epicure
adjective
- Of or characteristic of a gourmet, esp. in involving or purporting to involve high-quality or exotic ingredients and skilled preparation: gourmet meals; gourmet cooking.
- Elaborately equipped for the preparation of fancy, specialized, or exotic meals: a gourmet kitchen.

gour•mand
noun
- A person who is fond of good eating, often indiscriminatingly and to excess.
- A gourmet; epicure.

food•ie
noun Slang
- A person keenly interested in food, esp. in eating or cooking.
- A person devoted to refined sensuous enjoyment (especially good food and drink)

What would you call yourself, a foodie or the gourmet or gourmand? Well, I never would have thought about it until few months back when I was asked the same question by my colleague and then dear blog friend. All I knew was I loved food, both cooking and eating it. I would rather have a big plate of food which makes me feel good and content than sampling few tea spoons of fancy food. I would rather go for a double cheese burger or pizza with bunch of my friends’ right in front of the TV than eat three course meals at some quiet fancy restaurant. I would rather drink a bowl of hot ‘n spicy Rasam than sip some fine wine and I would gladly eat Curd rice with pickle than taste samples of fine cuisine. It means my love for food is not restricted to fine gourmet cuisine although I do love to indulge myself sometimes.

Whenever I think of food, I crave for some homemade simple foods than fancy eye candies. It’s the simple, comfort food that makes me happy and warm when I am hungry. So I can happily say that I am a foodie through and through. Well, what else would you call a person who talks about food, daydreams of food and loves to cook food? A foodie right? And to top it all my blog is dedicated to foodie’s food :) So what would you call yourself? A foodie or the gourmet or the gourmand?

Life’s been hectic since couple of weeks and Krish and I are spending very little time in kitchen during weekdays. When life gets hectic and you don’t have enough time to itch your a$$, all you want to cook and eat is something which is quick yet tasty. Spending little time in kitchen doesn’t mean that we are hogging some burgers and wedges or frozen pizzas (I am on diet remember?). Far from that we are eating some healthy food. Again, healthy food is not restricted to green salad or fruits tossed in our bowl but some sinfully delicious food with a touch of exotic spices. I had a big batch of frozen Tofu Stuffed Kulchas in freezer and it was begging to be eaten with some spicy curry. All I was left in fridge was a box of button mushrooms and tomatoes. With quick brainstorming session, Krish and I ended up making this Spicy Peas-Mushroom Masala which tasted great with Kulchas. The crisp onions and tangy tomatoes were well balanced with chewy mushrooms and exotic spices. Do give it a try if you love mushrooms and peas like me and I can guarantee that you won’t be disappointed.

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Spicy Peas-Mushroom Masala

Prep Time: 5 mins
Cooking Time: 15 mins
Serves: 3-4

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Ingredients:
1 box Mushroom (approx 4-5 cups), quartered
½ cup Green Peas, fresh/frozen
1 large Onion, sliced thinly
2 large Tomatoes, finely chopped
2-3 Green Chillies, finely chopped
½ inch Ginger, finely chopped or ½ tsp Ginger Paste
1 tbsp Garlic, finely chopped or ½ tsp Garlic Paste
1-2 tbsp Tomato Paste
1 tsp Kashmiri Chilli Powder
¼ tsp Turmeric Powder
½ tsp Black Pepper Powder
½ tsp Garam Masala
½ tsp Kitchen King Masala
½ Lime Juice/ ½ tsp Amchur Powder
1 tbsp Kasuri Methi (Optional)
1-2 tbsp Coriander Leaves
Few Curry Leaves (Optional)
1 tsp Jeera/Cumin Seeds
½ tbsp Oil
Salt to Taste

Spicy Peas-Mushroom Masala with Tofu Stuffed Kulcha

Method:
Heat oil in a pan and add cumin seeds and curry leaves to it. Add sliced onion and chopped garlic when cumin seeds start to sizzle and sauté it on medium flame till onion turns translucent.
Add chopped green chillies and ginger and sauté it for about 30 secs. Mix in quartered mushrooms and sauté on medium flame for 2-3 minutes till the mushrooms are wilted and wrinkled.
Mix in green peas, chopped tomatoes, tomato paste and salt to taste and cook for about 2 minutes on medium flame till tomatoes get pulpy and releases its juice.
Add chilli powder, turmeric powder, black pepper powder, garam masala and kitchen king masala and mix well. Cook for another 4-5 minutes till all the flavours blend well.
Add kasuri methi and juice of half a lime and mix well. Cook for another two minutes on a reduced flame.
Serve hot Spicy Mushroom Curry garnished with chopped coriander leaves with Roti/Kulcha of your choice.