Sunday, December 27, 2015

Recipe : Khandvi (with coconut and coriander filling)

Going through the posts on the facebook page of CAL, I stumbled upon this wonderful 7 minute microwave recipe for khandvi by Ms. Charu Bhargava. I decided to try it out, since it was the simplest recipe I could find on CAL page and least time consuming. How I thought I would surprise the husband, if the dish came out perfect.
The joy, when husband came in, saw the dish and simply said, "arre waah, kahan se mangaya" and when I told him, I made it. But the joy was only short lived because when I asked the husband to taste it, he simply said, he didn't like the khandvi much.
Well, I said, if you don't want it, its okay. I can have it all since I love khandvi; I picked up the plate and started eating it all on my own. And the husband gave me such a look and said, "zyada pasand nahi hai, lekin thodi to khaunga". That certainly made my day. Since then, I have been wanting to give this plain and perfect recipe a twist of my own. And today, I finally found some time to try the filling waali khandvi.
Here's the recipe with the hope, that husband likes this one as well :)

Difficulty Level : ☆
A Note to Difficulty Level : even though its a very simple recipe and can be made by anyone, difficulty is increased in handling the hot batter - do take care to not burn your hands :)

Time Required : 
          Preparation - 
                     Before Cooking ~ 10 minutes
                     Post Cooking ~ 20 minutes
          Cooking - 7 minutes

INGREDIENTS:
For Khandvi:
Bengal Gram Flour (Besan) 1 cup
Curd 1 cup
Water 1 and 3/4 cup
Salt to taste (I used 1 tsp)
Haldi 1/4 tsp
Asafoetida (hing) 1/4 tsp
For Tadka/Tampering:
Oil 1 and 1/2 tbsp
Til 1 tsp
Rye 1 tsp
Curry Leaves 4 to 5 nos.
For Filing and Garnishing:
Dry Coconut Grated 2 and 1/2 tbsp
Coriander Leaves Finely Chopped 2 tbsp

PROCEDURE: 
1. Mix all the ingredients of khandvi in a microwave safe bowl.
2. Blend them together till there are no lumps left.
3. Put the bowl in the microwave for 2 minutes.
4. After 2 minutes, take out the bowl and stir the mix well till no lumps remain.
5. Repeat steps 3 and 4 two more times. Total 6 minutes.
6. After 6 minutes, put the bowl in one last time for 1 minute.
7. While the batter is cooking, ready your spreading area (you can use back side of steel thalis or spread foil sheet on the platform or use platform directly).
8. After 7 minutes of cooking, take out the batter, put about 2 spoons of batter on your spreading area (depending on the size of your area you can alter the number of spoons to be put)
9. Using a flat steel spatula spread the batter as thin as you can.
10. Repeat the process till you have spread all the batter. Steps 8 and 9 to be performed very quickly as batter hardens very fast - but don't burn your hands :)
11. Leave the spread batter aside while your ready the tampering.
Without Filling
12. Put the oil in a small wok and let it heat.
13. Once oil is hot, add rye and til and let them splutter. 
14. Add the curry leaves to it and take off the burner. Leave aside.
15. Cut the spread batter as per the size you desire. 
16. Spread 3/4 amount of coconut and coriander each evenly on the spread batter.
17. Start rolling the batter to form khandvi rolls and arrange them in the serving dish.
18. Put the tampering on the arranged khandvi.
19. Garnish with remaining coconut and coriander.

ADDITIONAL NOTEWORTHY POINTS:
1. If you don't want the filling, you can skip step number 16. The quantity of coconut and coriander required can be changed to 1 tbsp each.
2. In the tampering, you can skip til.
3. In the tampering, you can also add half slit green chilies.
4. Spread the tampering evenly. For best results, you can spread the tampering using spoon.

With Filling
Cook with Love...

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