Khandvi – Indian Gujarati Snack

Khandvi is a very popular Gujarati (Gujarat is a state located in western part of India) snack loved by everyone especially kids. Its made up of gram/chickpeas flour flavored with tempering of pungent mustard, spicy green chillies, grated sweet coconut and aromatic cilantro leaves. My hubby is a Gujarati and he loves it so did I when I tasted it very first time. But I was skeptical to make it at home due to difficulty involved in making those beautiful spirals which gives a unique look to this dish. One of our common friend (also a Gujarati) inspired me in making this dish using microwave. We both tried our hands on but it didn’t turn out too well. We tried frozen Khandvi but it wasn’t that great. After few months, I made up my mind to make it again using traditional method and it came out almost perfect. I was on cloud nine when I was able to roll it without any fuss. Try this fluffy, soft and delicious snack at home. Its worth all the effort you will put in. Enjoy this with morning/evening tea. I hope you’ll like it.

Ingredients :-

Besan/Gram flour/Chickpea flour	1 cup
Sour Yogurt	1 cup
Water	1 1/2 cups
Lemon Juice	2-3 drops
Green chilli paste	1 teaspoon
Ginger paste	1 teaspoon
Asafoetida	1/4 teaspoon
Turmeric Powder	1/4 teaspoon
Salt	to taste

For Seasoning :-

Mustard Seeds	1/2 teaspoon
Cumin Seeds	1/2 teaspoon
Sesame Seeds	1 teaspoon
Curry Leaves	5-6
Green Chillies, Slit lengthwise	2-3
Grated Coconut	2 tablespoons
Cilantro, Finely chopped	2 tablespoons
Oil	1 tablespoon

Method :-

• Whisk the yogurt, water and besan together so that no lumps remain.
• Add lemon juice, ginger paste, green chilli paste, turmeric powder, asafoetida and salt to it and mix it again.
• Take a deep non-stick pan and pour the mixture into it.
• Cook on slow flame while stirring continuously till it becomes thick. This will take approximately 10-15 minutes.
• After about  15 minutes of stirring, taste the gram flour mixture to see if its still uncooked. If you are unable to determine, then stir continuously for another 5 minutes.
• Spread a long aluminum foil of about 18-24 inches and grease it with oil. You can even grease a thali(plate) of approx 10 inch. Pour a spoonful of the batter on a greased thali/aluminum foil and spread it as thin as possible. Wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
• Keep the mixture covered, so it remains hot while you proceed to the steps below.
• Spread the hot mixture on the thali/aluminum foil as thinly as possible, with a flat spatula. When you have finished spreading the batter, let it cool till it settle down. This will take approx 8-10 minutes.
• When cool, cut the khandvi on thali/aluminum foil lengthwise (approx. 1½” in width) into equal portions.
• Roll each cut portions gently taking care that it does not torn out. Place the cut rolls on a serving dish
• For tempering, just before serving, heat oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, allow them to crackle. The add the curry leaves and green chillies on medium flame for few seconds.
• Pour the tempering over the khandvi’s (gram flour rolls). Serve immediately garnished with cilantro and coconut. Serve it hot with green chutney.

Note :-

• This can be made one day ahead and kept in the refrigerator and warmed up in the microwave before serving.
• No one can deny that this item is difficult and tedious to make. Be patient, and remember to cook the paste slowly and completely till thick.
• Take care to roll the khandvi lightly; and temper well.

Veg Open Sandwich

Sometimes, I feel lazy to cook a wholesome meal but still want something quick, easy & light to eat. In such situations, sandwiches rescues me as it fills up the tummy and is very easy to make. Sandwiches are scrumptious, healthy, requires less cooking effort, and wholesome food. There are various types of sandwiches made around the world. In this recipe, I have tried my hand on a different type of sandwich called as ‘open sandwich’.  Technically, sandwiches are closed or clubbed between two breads but lets try something else. Its an excellent recipe for breakfast or snacks which will probably be loved by different age groups, especially kids. This crispy sandwich can be relished hot with chutney or sauce. I have tried my hand on a healthy version of sandwich by using whole wheat bread and vegetables. I hope you’ll like it.

Ingredients :-

Whole Wheat Bread Slices	4
Potato, boiled and mashed	1 big
Mushroom, finely chopped	1/2 cup
Garlic paste	1 teaspoon
Ginger Paste	1 teaspoon
Salt	to taste
Cilantro	1 tablespoon
Carrot, finely chopped	1/2 cup
Green bell pepper, finely chopped	1/4 cup
Tomato, finely chopped	1/2 cup
Onion, finely chopped	1 medium
Sesame seeds	1 tablespoon
Black Pepper Powder	1/2 teaspoon
Lemon Juice	1 teaspoon
Dried Parsley Leaves	1 teaspoon
Red Chilli Powder	1/2 teaspoon
Olive Oil	1 teaspoon + 1 tablespoon

Method :-

• Heat the oil in a pan and add onion to it. Saute the onion on medium flame till they turn translucent.
• Add ginger, garlic paste and saute it for 2-3 minutes till the raw smell disappears.
• Add the chopped mushroom, carrot, green bell peppers and saute it for 3-4 minutes till all vegetables are 3/4th done.
• Add chopped tomatoes, parsley leaves, red chilli powder, black pepper powder,lemon juice,salt and mix it well.
• Turn off the heat and let it cool. Divide this mixture into four equal portion.
• Add salt, cilantro and black pepper powder into mashed potatoes and mix it well.
• Apply butter to bread slices. Put 1 portion of the mixture into bread and spread it evenly.
• On top of this mixture spread the mashed potatoes evenly and sprinkle generous amount of sesame seeds on top of it.
• Repeat this for all bread slices.
• Place each open sandwich slice on a non-stick tava (griddle) with the topping facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in color.
• Turn over and cook till the other side turns golden brown in color.
• Cut each bread sandwich into 2 equal portions diagonally and serve immediately with ketchup or chutney. Enjoy it hot!

Note :-

• You can also bake these sandwiches in a preheated oven for 4-5 minutes.
• If you want you can add cheese on top of it. That will taste more delicious.
  
• I have used whole wheat but you can try this with any type of bread.

Kiwi ka Panna/Roasted Kiwi Drink

So finally summer has arrived! Or may not be!! Its been a mix of hot and cold spring so far. As soon as you think of wearing shorts it turns cold and you have to be back in sweat shirts and jeans. To take advantage of this confusing weather, I thought to try something different by making roasted Kiwi juice to beat the heat of this hot early summer. This drink cools and refreshes your body. It has a little spicy, sweet and tangy taste. The flavor is enhanced when roasted Kiwi is used as it becomes juicy and gives that peculiar (little) roasted aroma. Its low in calories and apt for health conscious people as its packed with vitamins C & K. Try this at home and I am sure you will love it!

Ingredients :-

Kiwi Fruit	4
Fresh Mint leaves	1/4 cup
Fresh Cilantro leaves	1/4 cup
Cumin seeds, Roasted	1/2 teaspoon
Ginger	1/2 inch
Black peppercorns	3-4
Brown Sugar	2-3 tablespoon
Black salt	1 teaspoon
Lemon Juice	1 tablespoon
Ice cubes, Crushed	As required
Salt	to taste

Method :-

• Roast kiwis in tandoor or in an oven at 150°C for half an hour or till they are soft.
• Cool, peel off skin, transfer into a bowl and crush with hand or with a wooden spoon to a smooth pulp.
• Grind mint leaves, coriander leaves, cumin seeds, ginger and black peppercorns to a smooth paste.
• Blend kiwi pulp with sugar, salt, black salt and lemon juice. Add mint-coriander paste and mix well. Strain. Add four cups of water and mix well.
• Put some ice in individual glasses, pour the panna/drink over and serve chilled.

Notes :-

• You can try this drink with raw mango. I think it will also be as good as Kiwi drink.
  
• Don’t refrigerate this drink as it might loose its flavor. Serving fresh drink is always best!
• I have added boondi for presentation and crunchiness while drinking. If you want you can get it from any Indian store.

Tofu Mushroom Burger

Tofu and mushrooms are amongst my favorite ingredients for cooking as they are nutritious, healthy and tasty. There are numerous items which can be made out of them either combining or using them separately. The fast food concept has picked up pace since last 10/12 years with burgers and sandwiches gaining more popularity, thanks to McDonald’s. The flip side is they are not too healthy to eat. So, I thought why not try something healthy by combining my favorite ingredients and at the same time falls in ‘fast food’ category. This particular recipe will be important for teenage and adults as its nutritious with protein, calcium and mushroom adds plenty of flavor and meaty texture to it. Health and taste in one package! Burgers are all time favorite meal loved by both kids and elders. Burgers are suspiciously full of calories but the calories is not all that matters. What matters is making your right food choices. Instead of digging into sinful fast food joint burgers, you can make it at your home using minimal fatty ingredients like cream, mayonnaise and cheese. Enjoy this wholesome meal with a side of roasted potato wedges and home made smoothie to make it even better.

Ingredients :-

Extra Firm Tofu	1 Block
White/Button Mushroom, finely chopped	1 cup
Red Onion, finely chopped	1
Garlic cloves, finely chopped	3-4
Sun dried tomatoes, finely chopped	4
Salt	to taste
Cilantro	3-4 tablespoon
Breadcrumbs	2 cup plus 1 cup for coating
Tomato Ketchup	1 heaped tablespoon
Vinegar	2 teaspoon
Red chilli sauce	2 tablespoon
Lettuce leaves	6
Whole Wheat buns	6
Low Fat Cheese Slices	6
Dried Parsley Leaves	1 teaspoon
Lemon Juice	1 teaspoon
Low Fat Mayonnaise	1/2 cup
Onion Rings, thinly sliced	6
Tomatoes, thinly sliced	6
Olive oil	1 teaspoon plus 3-4 tablespoon for frying

Method :-

• In a pan heat a teaspoon of oil and add onion to it. Saute till it turns brown in color.
• Add mushrooms and cook it for 3-4 minutes. Let it cool slightly.
• In a food processor blend half of the tofu, garlic, sun dried tomatoes and cilantro leaves till it turns smooth.
• Transfer above mixture into a bowl along with onion mushroom mixture. Add tomato ketchup, breadcrumbs, vinegar, red chilli sauce, dried parsley leaves, lemon juice to it. Add salt according to taste.
• Grate the remaining tofu and add it to this mixture. Stir the mixture well and refrigerate it for about 30 -45 minutes.
• Divide this mixture into 6 patties pressing it well.
• Coat them well all around with bread crumbs.
• In a pan add 3-4 tablespoon of oil and shallow fry these patties. Cook each side until they turn golden brown in color.
• For assembling toast the bun and spread some mayo on one side of bun.
• Put the tofu patties on top of it and then add layers of  onion,tomato,cheese slice and lettuce. At the end add the other part of bun with the spread facing below.

Notes :-

• You can increase/decrease the quantity of red chilli sauce as needed.
• You can add as many chopped varieties of vegetables you want.
• You can use crumbled feta cheese instead of cheese slices for lesser fat content. It tastes as good as cheese but its  a more healthier choice.
  
• Don’t forget to refrigerate the end mixture for while as it will reduce the stickiness of patties.