Oven baked mix dal handvo
I found the original recipe here. I did make some changes based on what I had at home at the time and the fact that we wanted to reduce the amount of oil used. It is healthy and tasty though not as authentic as what I used to eat back home. Bee and her father seemed to enjoy it so it is a keeper for me.
Ingredients:
Rice – 1 cup
Gram dal – 1/2 cup
Tuvar dal – 1/4 cup
Mung dal 1/4 cup
Urad dal 1/4 cup
Grated carot 1/2 cup
Spinach chopped 1 cups
Red chilli poweder 1/2 tsp
Ginger, grated 1tbsp
Garlic, grated or crushed 1tbsp
Sugar or jaggery 1 tbspoon
Oil 2 tbsp
Salt 1 tsp or to taste
Baking powder 1 tsp
Water 1/2 cup
Procedure:
1. Wash all the dals and soak in double the amout of water for 8 hours or overnight.
2. Grind the dal to make a smooth batter. should have the consistency of pancake/dosa/idli batter.
3. Allow the batter to ferment. Should take upto 8 hours depending on your loaction and the season. The volume of the batter will almost double.
4. Add the vegetable and spices to the batter,
5. Preheat oven to 425 degress frenheit
6. Warm the water, add the baking powder and oil. Mix it into the batter.
7. Grease a 9″ x 13″ pan and pour the batter into itP Pour the batter in it. Sprinkle some ’til’ over the batter.
8. After 10 mins of baking at 425, reduce to 350 degrees and bake for 30 mins.
9. By now the handvo will start seperating from the sides so of desired you can turn it over and cook for another 10 minutes.
You can pour a tempering of mustard seeds, cumin seeds, hing, green chillies if desired.
Rava Dhokla
This recipe is from a post on indusladies.
Ingredients:
For batter
- Rava 1 cup
- Oil 1 tbsp
- Ginger grated 1 tbsp
- Garlic grated 1 tsp
- Turmeric Powder 1/4 tsp
- Water 1/2 cup
- Well beaten yoghurt 3/4 cup
- Salt 1tsp
- Baking powder 1 tspn
For tempering
- Oil 1 tbsp
- Mustard seeds 1 tsp
- Hing/asafoetida 1/8 tsp
- Cumin seeds 1 tsp
- Green chilli,cut 1
For garnish
- Coriander leaves/Cilantro chopped 2 tbsp
- Fresh coconut 1 tbsp for garnish(optional)
Procedure:
- Mix all ingredients except the baking powder and set aside for about 30 mins.
- Add baking powder to the batter.
- The batter is to be steamcooked so pour 1 and 1/2 cups water in the pressue cooker
- Remove the weight for the lid.
- Bring water in a pressure cooker to boil.
- Meanwhile grease the pan (atleast 3 inches in height).
- Steam cook for 20 mins on medium high.
- Remove the vessel and let it cool for 10 mins.
- Once it is cool cut into pieces and remove from vessel
- Cut into pieces.
- In a seperate pan heat 1 tbsp oil
- Add mustard seeds, once it is almost done spluttering add the rest of the ingredients serially.
- Pour the oil and tempered ingredients on the dhokla
- Garnish with the coriander/cilantro leaves and fresh coconut.
Dal Dhokli
I love this dish for its nutritional balance. It has a carbs, vegetables and lentils. Full of nutritional goodness. It is a one dish meal.I am giving a generic recipe that can be mixed and matched as per your creativity.
Time to table: 45 minutes
Ingredients:
- Whole wheat flour 1 cup
- Water 1/2 cup
- Lentils (any) 1/4 cup
- Greens Beans (or veggies of choice) 1 cup
- Tomato chopped 1/4 cup
- Ajwain 1 tsp (or cumin seeds)
- Asafoetida a pinch
- Chilli powder per taste
- Salt 1 tsp
- Oil 2 tbsps
- Lime juice 1tsp
Procedure:
1. (Pressure) cook lentils with 1 cup water till they are mashed.
2. Make a dough with the whole wheat flour, water and 1 tsp salt.
Divide the dough into 4 portions and roll each out till they are 3-4 mm in thickness.
We need to cut this into diamond shapes. For this, using a pizza cutter (or knife) cut parallel lines on the rolled out dough 2 inches apart.
Cut parallel lines perpendicular to the previous ones.
Seperate the diamond shaped dough pieces and place on a tray aside.
3. Heat 1 tbsp oil in a pan on medium.
Add the asafoetida and ajwain.
Add the beans and cook for 5 mins stirring frequently.
Add the tomatoes. Wait for 5 mins
Add 1 cup water and . Let it cook for 5 mins.
Add the cut dough pieces.
Add the mashed dal.
Add salt and lime juice.
Chivda
Chivada refers to a category of snack mixes from the western India region. They cereal based and may have one or more of nuts, raisins and/or fried savories. These are great teatime snack. This is my first attempt at the dish and it has come out quite well.
Time to prepare: 30 minutes
Ingredients:
Rice cereal 4 cups
Peanuts 1/2 cup
Cashews, halved 1/2 cup
Black raisins 1/4 cup
Turmeric 1 tsp
Red chilli powder 1 tsp
Cumin 2 tsp
Pepper 1 tsp
Cinammon 1 inch
Citric acid crystals or amchur powder 1/2 tsp
Sugar 1 tbsp
Salt to taste
Curry leaves 10-15 leaves
Green chillies 2
Oil for frying 5 tablespoons
Procedure:
- Heat the oil to 375 degrees farenheit in a wide and shallow pan.
- Fry the peanuts (they will brown), remove with slotted spoon and set aside.
- Fry the cashews (they will brown), remove the slotted spoon and set aside.
- Fry the raisins (they will ballon up), remove the slotted spoon and set aside.
- Fry the chillies and curry leaves and set aside Add the chilli powder and turmeric powder to the oil.
- Fry the rice ceral 1 cup at a time, remove and set aside. Each batch should take less than 10 seconds.
- Grind the cumin,pepper and cinnamon.
- Mix all of the above ingredients.
- Add the salt. sugar and citric acid crystals.
Mango Shrikhand
This gujarati dish is a great accompaniment to puris or chapattis.
Time to table: 4 hours
Time of effort: 10 minutes
Ingredients
Yogurt/curd 2 cups
Sugar 3/4 cup
Mango puree 1/2 cup
Slivered almonds 2 tablespoons
1. Transfer the yogurt to the muslin cloth, knot it and suspend it so that the
water drains off. Ensure you have something to catch the dripping water. This
should be done in 3-4 hours.
2. Move the starined yogurt mass to a mising bowl. Ass the mango puree and
mix. Add the sugar gradually and mix. Taste periodically to ensure that it is
adequetely sweet.
3. Garnish with slivered almonds.
Variations:
Instead of almond you could try just cardamom and saffron.
You could use blanched and sliced pistachios for garnish.
Puffy Puris
I really like this recipe because they puff up quite easily. The proportions are from Chitvish.
Ingredients:
Wheat flour – 1 cup
Maida – 1 cup
Sooji (semolina flour) – 1 tbsp
Sugar – 1 tsp
Salt – 1/2 tsp
1 cup water for kneading.
2 cups oil – for frying
Prepare the dough:
In a mixing bowl mix together the dry ingredients. Add water gradually to create a relatively tight mixture. The lesser the water, the better.
Cover with moist (not dripping) towel to prevent dough from drying out.
Rolling out the dough:
Divide into balls of one and half inches in diameter. Roll them out into discs three to four inches in diameter.
Frying:
Heat oil to 375 degrees Farenheit. Place disk in oil. Gently press one end of poori. Turn it around. The puri should puff up. Remove with slotted spoon. Place on paper towels to absorb extra oil.
Tips:
- I like the predictability assured by the thermometer, however if you do not have one, pich 1 cm of the dough and put it into the oil. It should float to the surface in about 2 seconds.
- If the puri does not puff up, the oil is not hot enough.
Suggested accompaniments:
- Chole
- Dry Potato sabji
- Wet Potato sabji
- Aam ras (mango pulp)
- Shrikhand
