Handvo


Gujrati cuisine and culture are so rich in flavors and colors that it has  captivated the mind of  every food lover across the globe. The cuisine is rich with recipes that are mild in flavor ,  yet  unique in the true sense of the word. From dandia-garbha to undhiyu and khakra the culture is appealing to everyone and offers so many things for people to enjoy and relish.

I love  gujrati and try to learn the language as I find it very close to marathi which is my mother tongue. The recipes which I grew up thinking are asli marathi were actually gujrati!!  Some of them overlap and are favorites among both the states. 

I had Handvo in one of the temples here in USA and loved it. It looks like dhokla but the texture is more grainy and ingredients are wholesome and healthy. I called one of my  gujrati friend to get the recipe and tried it 2 to 3 times with several options.. It can be made with corn,spinach,carrot but my favorite was the one made with dudhii (squash). Try the recipe if you have not tried it yet ..

Ingredients

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  • Rice – 1 cup (any type)
  • Channa Daal – 1/4 cup 
  • Toor Daal – 1/4 cup
  • Urad Daal – 1  Tbsp
  • Yogurt or dahi– 1/2 cup 
  • Ginger garlic paste--2 tbsp
  • Chilli paste--1/2 tbsp
  • Bottlegourd( Lauki) – 1.5 cups (shredded)
  • Salt – 2 tsp or to taste
  • Ajwain – 1/2 tsp
  • Sugar – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Eno Fruit Salt – 1 tsp
  • Til (sesame seeds) – 2 Tbsp
  • Oil 
  • Mustard Seeds – 1 tsp
  • Asafoetida (Hing) – 1/4 tsp
  • Red Chili Powder – 1/2 tsp
  • Curry leaves

Wash Rice and all Dals and soak them in the water for 6 hours. Remove water and  grind them with Yogurt . Take the batter out in a bowl and add ginger garlic paste,  green Chilies, salt, sugar, ajwain, turmeric Powder and the grated lauki and mix well. The lauki oozes lot of water when mixing. Let it rest overnight.

To make handvo take the fermented batter and add eno fruit salt to it. It will foam, mix it well. Pour it into a baking pan and sprinkle sesame seeds at the top. Take some oil in a small pan, heat it  and add mustard seeds, green chili paste,curry leaves, hing(asafoetida) to it. Pour this  over the batter and cover it with a aluminum foil. Preheat the oven to 350degrees and bake it for about 40-45 minutes, remove the foil and broil it for another 10-15 minutes until the crust is golden. Garnish with cilantro leaves. Let it cool and serve with chutney or ketchup. Enjoy when it is hot !





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Idli Fry

Idli Fry is a  golden brown snack which is crunchy from outside and soft inside.  Humble Left over idli's go through a glamorous makeover and transform into a delicious tea-time snack. They can also be mixed with fried onions and chat masala or taste great without them.

Idli Fry

Recipe

Take the idlis and cut them into two pieces with a sharp knife. Take oil in a pan or kadhai and heat it on medium heat. When hot put the idli's gently in the oil and deep fry until golden brown in color turning them often. Take out on a tissue paper and serve hot with chutney or ketchup.

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Idli

Idli is best suited for a weekend brunch as it  has a unique taste and is super simple  to make.  For weight watchers it is a healthy option, as it does not contain oil and yet makes a delicious breakfast or brunch. It is usually consumed with piping hot sambar and coconut chutney. When we visited Banglore we saw a place with a big board saying "fast food restaurant" , we went in and saw a huge crowd eating  idli, dosa , Uttapam from  the banana leaves  . The food was amazing and it was the best "fast food" I ever had !

Idli

Ingredients

  • Idli rawa--3 cups 
  • Ural dal--1 cup
  • Salt --2 tablespoons

Recipe

Idli

Soak the urad dal and the idli rava seperately in water until soft (usually overnight). Take a sieve and put the idli rava in it and press gently to drain the excess water. Grind the ural dal to a fine paste adding some water. Add the paste to the rava and mix it with a big spoon. Let the mixture ferment into a batter. Do not mix the batter while it ferments.It usually takes 7-8 hours to ferment the mixture and it almost doubles in volume and has a frothy texture. When ready add salt in the mixture.

Idli Stand

Take a Idli stand and pour around half litre of water in it. Take a idli mould, grease it with little oil and pour the batter in the round compartments . Steam it for around 20 minutes before taking it off. Let it set for 2-3 minutes before taking them off with a spoon.If using a  pressure cooker follow the same procedure but dont put the whistle on the top.Serve with Sambar and coconut chutney.

Note--Pour only 3/4th  batter in the idli mould as they fluff when steamed.

Idli, Sambar with Chutney

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Sambar

Sambar is prepared alsmost everyday in South Indian households. It tastes great  with idli, dosa's , wada and rice. Cooked toor dal is cooked with spices and vegetables  till it is smooth and aromatic. 

Most of my south Indian friends make amazing sambar but each one is different in taste and flavor than the other. It can be made with  vegetables of your choice and availability.I love making sambhar on a quite morning,adding the ingredients one by one and taking the aroma of all the spices in , cooking is sometimes a great technique of relaxation!

Sambar

Ingredients

  • Toor dal--1 cup (cooked in pressure cooker and mashed) 

Sambar Ingredients

  • Onions--1 (sliced lengthwise)
  • Tomatoes--2 (small chopped)
  • Brinjals(eggplant)--2 (small pieces)
  • Drumsticks--2 (Cut and cooked )
  • Carrots--1-2(cut and micro for 2-3 minutes)
  • Curry leaves
  • Chilli powde--1 teaspoon
  • Turmeric powder--1/4 teaspoon
  • Coriander seeds (dhania)-- 1 teaspoon
  • Ginger -garlic--1 teaspoon
  • Tamarind paste--1 tablespoon
  • Asafoetida(hing)--1/4 teaspoon
  • Salt to taste
  • Oil--3 tablespoons

Recipe

Take a pan and heat the oil at medium heat. Add mustard seeds and when they crackle add the curry leaves. Crush the ginger-garlic and coriander seeds and put them in the pan. Add turmeric powder, hing (asafetida) and toss in the onions and saute. Add the chilli powder, tomatoes and all the vegetables . Mix in the tamarind paste, and sambar powder and cook the mixture for 8-10 minutes on low flame till all the vegetables mix in with the spices. Now add the toor dal and some water. Cook for another 5 minutes to a smooth consistency and season with salt. Garnish with coriander leaves and serve hot.

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Corn chaat

We have corn fields near our house and it is joy to watch them grow so tall with delicate golden hair. We buy corn from these fields almost every year and try out new recipes with them. This year my favorite has been "corn chaat" . This chat is healthy and you can make it in a jiffy. You can serve this with corn chips or chips and they make a great starter. 

Corn Chat

Ingredients

Corn --2 take out the corn kernels and steam them till soft

  • Tomato-1 chopped finely
  • Onion--1 chopped finely
  • Green chillies--2-3 cut into pieces
  • Coriander leaves--washed and chopped
  • Pepper powder -- a pinch
  • Chat Masala (you can get it in Indian grocery store)  or sea salt --1/4 teaspoon
  • Lime juice--1/4 teaspoon
  • Salt to taste

Recipe

Combine the corn kernels with all the above ingredients and mix well. Season with salt and serve

Corn Chat

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