Love Served Daily

Cooking up Smiles..Across the Miles


67 Comments

Tandoori Salmon…A delicious fish recipe

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Welcome back to my page. I am so glad you have stopped by. Call me crazy but yeah this is my third tandoori recipe on my blog after Whole Tandoori Cauliflower and Tandoori Chicken. I do really like the flavors here, just marinate and bake. It doesn’t get any easier than this. Without wasting any more time, let’s make some delicious tandoori salmon. Feel free to use your choice of fish here.

Ingredients:

Salmon Fish – 1 pound

Thick yogurt – 3 tbsp

Ginger and Garlic paste – 2 tbsp.

Lemon Juice – 1 tbsp

Oil – 2 tbsp., more for basting the fish, as needed

Salt to taste

Tandoori Masala – 2 tbsp. (See notes for recipe or use store bought)

Method:

  1. Wash your fish well and soak it dry. Meanwhile, mix together the yogurt, ginger garlic paste, lemon juice, salt and the tandoori masala. Now coat the fish well in marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the fish.
  2. A zip lock works best here. Just transfer the marinade and fish pieces to a zip lock, mix well and let it rest in the fridge for at least 1 – 2 hours.
  3. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. Carefully place the marinated fish on the baking dish and bake for 15 minutes, turning mid ways to ensure even cooking. Apply some oil, if needed.
  4. You know the fish is done when it flakes easily with a fork. Now, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your fish.
  5. Serve it hot with some mint chutney and onion rings.

Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So that is how I made this delicious fish. Do let me know if you give this a try.

Thanks for stopping by.

Love,

Ritu 🙂

 

 

 

 

 

 


52 Comments

Makai (Makki) ka Dhokla or Corn Savory Steamed Cake

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Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

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For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

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Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Sooji – 1/4 cup

Corn Kernels – 2/3 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/2 tsp

Ginger paste – 1 tsp

Chopped green chili – 1/2 tsp (optional)

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1.5 tsp

Warm water – 2/3 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Water – 2 tbsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

  1. Mix together the maize flour, sooji, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, chopped chili, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix, sprinkle some water to activate it and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds and water. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

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So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 


33 Comments

Stuffed Sweet Peppers..A delicious Appetizer

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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Today I am bringing another healthy appetizer for you, just skip the cheese if you like, it will still be as delicious. These stuffed sweet peppers look very pretty and is sure to please all your guests.

Let’s hop on to the B’Khush Women website to get the recipe – here.

Update: The B’Khush website isn’t working at the moment so you can find the recipe here.

Ingredients:

Sweet mini peppers – 1 lb

Black Beans – 1 cup, rinsed and drained well, if using a can. (Or pressure cook and use as needed)

Frozen Corn – ¾ cup, cook in microwave for a minute

Salsa – ½ cup, Mild or medium taste, as preferred

Shredded Cheese – 1 cup

Salt and pepper – as per taste

Chopped Cilantro – for garnish

Method:

1. Preheat your oven to 350 F and grease a baking sheet with non-stick spray.

2. Cut each of the pepper length wise and take out all the seeds.

3. In a bowl mix the black beans, frozen corn, salsa, salt and pepper.

4. Spoon this mixture into each of the peppers and bake it in the oven for 15 – 20 minutes, till the peppers are just soft to touch and all the filling is heated through.

5. Top each of the peppers with cheese and let it bake for another minute or so, till the cheese is just melted.

6. Garnish with chopped cilantro leaves and serve hot.

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Thank You for stopping by. Do let me know if you try it out.

Love,

Ritu. 🙂

 

 

 

 

 


42 Comments

Oats Dhokla..A healthy delight

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A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

  1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
  2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
  3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
  4. Grease a 7 inch dish and keep it ready.
  5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
  6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
  7. While the dhokla is steaming, we can prepare our tempering.
  8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
  9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
  10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

….

So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂

 

 

 

 


38 Comments

Oats & Chia Seeds Crackers..For healthy munching.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving.

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For today’s post I am making some healthy Oats & Chia seeds Crackers. I was desperately looking to make a healthy and crunchy snack that I can enjoy with my tea or coffee without the guilt. I recently tried these oats and chia seeds crackers that were made with minimal oil and are such a healthy snack, one that you wouldn’t feel guilty about.

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Need more motivation to make these – I also used these crackers to make a healthy papri chaat. Just top these crackers with some boiled potatoes, chopped onions, boiled chole, beaten yogurt and your favorite chutneys. Dig in. Now that’s what I call healthy feasting. 🙂

Lets hop on to the B’Khush magazine for the recipe here.

UPDATE – The B’Khush Website is currently not working. You can find the recipe for the crackers here:

Ingredients:

Oats – 1 cup (I have used quick oats, but steel cut oats would work too)
Whole wheat flour – ¼ cup
Chia Seeds – 1 tbsp
Oil – 1.5 tbsp
Water – ¼ cup, (more or less as needed to make the dough)
Salt – to taste
Dried Fenugreek Leaves – 2 tbsp, crushed
Red chilly powder – ½ tsp, more if preferred
Garam Masala Powder – 1 tsp
Baking Powder – 1 tsp

Method:

  1. Dry roast the Oats for a few minutes and grind them to a fine powder. 
  2. Mix in the rest of the ingredients and form a dough using as much water as needed. Let the dough rest for 15 minutes.
  3. Preheat your oven to 400 F and grease a baking sheet or line it with parchment paper.
  4. Now roll out the dough real thin and cut it into rounds or use your favorite cookie cutter.
  5. Place it on the baking tray and bake it for 8 – 10 minutes. Keep a close eye toward the end as they burn really quickly. A slight brown towards the edges is all you need.
  6. Let the crackers cool down completely before storing them away in an air tight container.
  7. This recipe should give you about 30 round crackers.

 

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Thanks so much for stopping by. Do let me know if you try them out.

Love,

Ritu 🙂

 

 


36 Comments

Quinoa and Kale Patties..Two super foods in one.

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Hello everyone. Its that time of the month where I do my monthly column for the B’khush Magazine. It is an online magazine, catering to the South Asian population around the world. They write about varied topics ranging from fitness, beauty, parenting, DIY projects, recipes etc. Do check out their website – B’Khush – Upload Thoughts, Download Happiness.

My column in the magazine is called “Healthy Bites“. Through this column, I like to share such recipes that provide the nutrition, taste great and most of all you can enjoy them guilt free. Follow me here to make some easy and healthy dishes that you wouldn’t feel guilty about when you take that second serving. Just in case you have missed the previous posts for my column, here are some of the healthy dishes I had cooked up for them.

Tofu Tikka, Chocolate & Chia Seeds Pudding, Avocado Kebabs and Cauliflower Crust Pizza.

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Today I am making another healthy dish and its called Quinoa and Kale patties. This is a super healthy patty that combines the goodness of two super foods. Quinoa are very nutritional grains and pack a lot of proteins. The Food and Agricultural Organization of the United Nations (FAO), declared 2013 to be the International Year of Quinoa. Kale is another superfood very high in antioxidants and Vitamin K and Vitamin C. I enjoyed it with some poached eggs but these would just be as good as an appetizer.

And finally, let’s hop on to the B’Khush Women website for the recipe of these delicious Quinoa and Kale Patties.

Update : The B’Khush Women website is currently not working. You can find the recipe here.

Ingredients:
Cooked Quinoa – 1 cup (See package for instructions to cook quinoa)
Kale – 1 cup, shopped finely (Can substitute with spinach)
Garlic Cloves – 2, chopped finely
Onion – 1, small, chopped finely
Boiled and Mashed Potato – 1, medium (Can use sweet potato)
Oil – 1 tbsp + 1 tsp
Salt to taste
Black pepper powder – ½ tsp
Cumin Powder – ½ tsp

Method:

  1. Cook the Quinoa as per package instructions and keep aside.
  2. Heat 1 tsp of oil in a nonstick skillet or pan and add the garlic and onion. Cook for about 3 minutes till the onions get a little color.
  3. Now add in the chopped Kale and cook for another 3 minutes or so, stirring continuously. Take it off the flame and keep aside.
  4. In a mixing bowl, add in the quinoa, kale and onion mix, boiled and mashed potato, salt, pepper and cumin powder. Mix everything well. Check the spices as per your preference.
  5. Now heat the 1 tbsp of oil in the skillet and make small round patties of this mix.
  6. Let it cook for 7 – 10 minutes on each side till they get a nice golden color. Turn and cook for another 10 minutes. Make sure the flame is medium low throughout.
  7. Finish cooking all the patties similarly. Enjoy warm for whichever meal you prefer. They will taste delicious.

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Thanks so much for stopping by. I hope you will give this a try and let me know if you like it.

Love,

Ritu. 🙂


29 Comments

Cauliflower Crust Pizza…The super healthy Pizza indulgence

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If you or your kids love eating pizza, but feel guilty about all the extra calories, this post is for you. Imagine eating pizza and getting a full serving of a vegetable, it doesn’t get better than this. When I came across this recipe, I was amused. How in the world can we make a pizza from a cauliflower. Surprising, but deliciously true. It satisfies your craving for a pizza, for that cheesy goodness and is super healthy. Highly recommended. 🙂

Ingredients:

Small or medium cauliflower – 1
Mozzarella cheese – ½ cup (Use your choice of cheese)
Egg -1 (See notes for substitutions)
Mixed Italian Herbs – 1 tbsp
Garlic cloves – 2, minced
Black pepper powder – ¼ tsp
Salt to taste
Red chilly flakes – to taste, optional
Pizza Sauce – ¼ cup
Cheese – ½ cup (more or less, as per your preference)
Your choice of Pizza toppings

Method:

  1. Remove the stems of the cauliflower and pulse the florets in a food processor till you get very fine cauliflower rice. You can also grate the florets if you like.
  2. Cook the florets in a microwave for about 8 minutes. You can also cook it on a stove top in boiling water for about the same time.
  3. Once done, drain all the water and let it cool down. Finally, wrap the cooked cauliflower crumbles in a kitchen towel and squeeze out as much water as you can. This step is very important to get a good pizza base.
  4. Preheat your oven to 450 F and line your baking sheet with Parchment paper. The parchment paper is very important here to ensure your pizza does not stick to the baking sheet.
  5. Now mix the cauliflower (which should be really dry by now) with cheese, garlic, herbs, salt and pepper, egg and the chili flakes. Use your hand and make a soft dough.
  6. Now form a round pizza crust using the dough making sure it is not too thick or thin and place it on the baking sheet.
  7. Bake it for about 20 – 25 minutes till the sides are nicely brown.
  8. Take it out of the oven and flip on the other side. Apply the tomato sauce, your choice of pizza toppings and the cheese.
  9. Put it back in the oven and let it cook for another 7 – 8 minutes till the cheese has nicely melted.
  10. Let it rest for about 2 minutes. Finally cut your healthy pizza into slices and enjoy this guilt free delight.

Notes:

To replace egg you can either use 1 tbsp of flax seeds mixed with 3 tbsp of water or
1 tbsp of chia seeds mixed with 3 tbsp of water. Leave it aside for 10 minutes and use as in the recipe.

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Thanks so much for reading the recipe. All I can say is..It is probably one of the most delicious ways you can eat a cauliflower.

Do give this a try and let me know if you like it.

See you again soon.

Love,

Ritu. 🙂


25 Comments

Tandoori Chicken..Indian style barbecue chicken

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An old post, updated with new pics…still so delicious 🙂

I can’t believe summer is almost over. The nights are starting to get a little colder now which means Fall is on it way. I love the fall season as it makes everything around so beautiful. It just makes saying good bye to summer so much easier. End of summer also means end of picnics, beaches, barbecues and grills. And just in case you are looking to make something special before the summer ends, here is a perfect Indian style barbecue chicken aka Tandoori chicken for you.

Tandoori chicken is probably one of the most famous Indian dishes. Chicken is marinated with yogurt and spices and finally roasted in a tandoor or clay oven at a very high temperature. You can make it on the grill or also in your oven. It is pretty easy to put together and makes for a great party or picnic appetizer. You can also turn this into an entrée by cooking the tandoori pieces in a gravy, called Butter Chicken, another very famous Indian curry.

For this tandoori chicken preparation, I am using the same tandoori masala as used in my Whole Tandoori Cauliflower preparation, but you can most certainly use store bought tandoori masala here.

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Lets make some delicious Tandoori Chicken

Ingredients:

Chicken Drumsticks – 3 pounds or about 1.5 kgs, 10 pieces (feel free to use a whole chicken here and cut into pieces)

Thick yogurt – 1.5 cup

Lemon Juice – 4 tbsp.

Red Chilly Powder – 2.5 tsp, preferably Kashmiri red chilly powder

Salt to taste

Ginger Garlic Paste – 2 tbsp.

Mustard Oil – 2 tbsp., more for basting the chicken, as needed

Tandoori Masala* – 3 tbsp., (more or less, as per your spice preference) see recipe below

Red food color – 1 tsp, optional

Onion rings and lemon wedges – serve on the side

Method:

  1. Make cuts in your chicken pieces on both sides and keep aside. Mix together lemon juice, salt and the chilly powder and apply it well inside the chicken cuts. This ensures your tandoori chicken is well flavored inside out. Let it rest for 30 minutes.
  2. Meanwhile, mix together the yogurt, ginger garlic paste and the tandoori masala. Now coat the drumsticks well in this second marinade. Finally drizzle 2 tbsp. oil on top and mix well. The oil helps the marinade to stick to the chicken.
  3. A zip lock works best here. Just transfer the marinade and chicken pieces to a zip lock, mix well and let it rest in the fridge for as long as you can, preferably overnight.
  4. Once you are ready to cook, preheat your oven to 400F. Line a baking dish with foil. You can also place some vegetables like peppers or onion at the bottom and then place your drumsticks over it which helps air to circulate and cooks the chicken better. A rack over your baking pan would work too.
  5. Cook the chicken for 30 minutes, turning midway and applying cooking oil as needed. Once the chicken is almost done, turn on the broil or grill mode and cook for a few minutes to get a beautiful color and crisp to your chicken.
  6. Serve it hot with some onion rings and lemon wedges. A little chat masala sprinkled on top would add a lot of flavor to this lip smacking appetizer.

*Notes:

Tandoori Masala Recipe

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So there was my recipe to make this delicious tandoori chicken. I hope you will give this a try and let me know if you like it.

Thanks for stopping by.

Love,

Ritu. 🙂


30 Comments

Sprouts Salad served in Baked Potato Basket

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My parents went back to India yesterday, leaving us with beautiful memories and heavy hearts. I am trying so hard to distract myself but my 3 year old repeats the same lines every 5 minutes – I am missing my grand parents. I have got the tickets to India in my purse, lets go mommy. Now only if it was as easy 😦 I guess we all would get used to them not being around but it will take a while. I am just thankful to God (and my parents) for making this the most memorable summer ever. Here’s hoping for another one soon. 🙂

I haven’t really cooked anything today, mostly because I am so depressed and also cause my mommy stuffed my fridge with food. Love her for that. 🙂

So today I am sharing a dish that is very close to my heart. It won me the prize for the most innovative recipe at a contest for B’Khush Magazine. Its quite a simple recipe where the good old bean sprouts salad is served in a potato basket. I had baked the basket but you can certainly fry it too.

Here is how I made it:

Ingredients:

For the Basket – Potatoes – 2 medium, grated
Corn Flour (or Corn Starch)  – 2 tbsp
Oil – 1 tbsp.
Black Pepper – 1/4 tsp

Salt to taste

For the Stuffing – Bean Sprouts – 1 cup, Steamed

Onion – 1 small, chopped

Tomato – 1 small, deseeded and chopped

Tamarind Chutney – 2 tbsp. (Feel free to use mint or coriander chutney if you like that better)

Chilly Powder – 1/4 tsp (Can replace with fresh green chilly, chopped finely)

Chaat Masala – 1 tbsp.

Salt to taste

Sev for garnish
Method:

  1. Preheat your oven to 350 F and grease a 6 hole muffin tray.
  2. Grate the potatoes and squeeze out as much water as possible.
  3. Finally, add in the corn flour, oil, salt and pepper as per taste.
  4. Line these in the muffin tin and bake for about 30 mins, till the cups get a nice golden brown color.
  5. While that is happening, get your sprout stuffing ready. In a mixing bowl, add in the sprouts, chopped onion and tomatoes and mix well. Season it with Salt, chilly powder and chaat masala.
  6. Finally, fill your stuffing in the potato basket and top it with your favorite chutney and some sev and enjoy this delightful and delicious twist on the regular sprouts salad.
  7. Feel free to use your favorite stuffing in the baskets – beans and veggies would also be a great option or some garbanzo beans and yogurt. Just use your imagination and preferences.

  
Thanks so much for stopping by. I hope you will try this out and let me know.

See you again soon.

Love,

Ritu. 🙂


31 Comments

Khandvi Recipe..Made in microwave

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Most of my friends call me a Fraud Punjabi 😛 and rightly so. For starters I don’t really know the language, can’t really eat and talk as much as they do and have a genuine preference for non Punjabi cuisine. Not taking away the fact that Punjabi food and people both are pretty great, I was just probably born in the wrong house. 😉

I absolutely love Guajarati food as you can judge from my previous posts. Just in case you missed it, here are some of my favorites – Cabbage Muthia, Kutchi Dabeli and Aam Ka Chunda.

For today’s post I am making some delicious Khandvi. Its a famous Guajarati appetizer made with chickpea flour and yogurt. It has very mild flavor and is really light and healthy. A little tricky to make but once you get it right, you cant stop making it. Thanks to Shital’s Kitchen for a fabulous recipe. This one is made in a microwave and is so much easier than the traditional stove top method. I am so glad I finally got it right and would surely be making it again soon for my next get together.

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Here is my adaption of her recipe

Ingredients:

Besan or Chickpea flour – 1 cup

Yogurt – 1 cup

Water – 1.5 cups

Turmeric Powder – 1/4 tsp

Asafoetida or Hing – a pinch

Salt to taste

Oil – 1 tbsp.

Mustard Seeds – 1 tsp

Sesame Seeds – 1 tsp

Green chilies – 2, slit

Curry Leaves – 5 or 6

Grated Coconut – 1 tbsp

Chopped Cilantro – for garnish

Procedure:

  1. In a microwave safe bowl, mix together the besan, yogurt, water, salt, turmeric powder and hing and make a smooth paste.
  2. Microwave this uncovered at 100% power for 2 minutes. My microwave power is 1100 watts.
  3. Take out the bowl and give it a good stir and microwave it again uncovered for 2 more minutes.
  4. Stir it again and repeat it for another 2 minutes. We have microwaved for a total of 6 minutes now. You can either use a hand whisk to smooth it out or use a hand blender.
  5. While that is happening, wipe clean a kitchen counter and lightly grease it with oil. You can also use the back of a plate or aluminum foils for the same.
  6. After microwaving the mixture, mix everything well to get a smooth paste. Now take a little bit of the mixture and spread it out on your greased surface or plate and let it cool for a few minutes. Check to see if you can roll it like a cylinder. If yes, the mixture is ready. If not, microwave it for another minute and repeat the test.
  7. Once your mixture is ready, spread it quickly on the greased surface making sure its not very thick and is smooth and even. This step needs to be done quickly to avoid getting the besan mixture cold.
  8. If you would like to make stuffed Khandvi, you can sprinkle some coconut or chopped cilantro while its cooling down.
  9. After 5 minutes, cut one inch strips and roll it like a cylinder. Keep aside on a platter.
  10. To make tempering, heat the oil and add mustard seeds. Once they crackle, add in the green chilies and curry leaves. Mix in the sesame seeds and let it all cook for a minute.
  11. Turn off the gas and pour this tempering over the rolled Khandvi.
  12. Finally, garnish with some chopped cilantro and grated coconut. Serve with your favorite chutney or enjoy as it is.

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The best thing is that Khandvi can also be pre-made and served at room temperature which makes this a perfect make ahead appetizer.

Do give this a try and let me know if you like it.

Thanks for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂