Hummus Chapati wrap

Hummus Chapati Wrap

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

Quick, healthy, lazy lunch/dinner recipe. How to make enjoyable lazy weekend lunch. Kids also love it (easy to feed them)

Recipe type: Chapati wrap

Cuisine: Multi

Serves: 2

INGREDIENTS

For the chapati dough

• 1 cup whole wheat flour
• Warm water to make the dough
• Flax seeds powder
• Salt

FOR MAKing the wrap

• Any vegetables of your choice, I used:
• Sliced tomato
• Sliced onion
• Sliced/shredded cabbage
• Baby Spinach
• Sliced cucumber
• Hummus (Either readymade or home made)
• Black salt
• Dhaniya-Jeera powder
• Red chilly powder

INSTRUCTIONS

Making THE CHAPATI

1. In a bowl, mix the wheat flour, salt and flax seeds powder
2. Add warm water and mix to make a easy to roll dough 
3. Keep the dough aside for 10min
4. After 10min, make the chapati's (either phulka or chapati) 

NOTE: Readymade tortilla can also be used instead

Getting THE wrap ready

1. Take one chapati or tortilla
2. Spread hummus on the chapati
3. Sprinkle black salt, dhaniya-jeera powder and chilly powder
4. Start pilling up all the vegetables on one side
5. Once all the vegetables are set, roll the chapati and stick to the other side of the chapati
6. The wrap is all ready. Can be eaten just like that or with ketchup or chutney of your choice.

Besan Quinoa Pizza

YEAST FREE VEGAN PIZZA CRUST RECIPE

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Easy Gluten free Yeast free Vegan Pizza Crust Recipe. How to make the best yeast-free healthy crust with just 4 main ingredients. Gum-free Soy-free Recipe

Recipe type: Pizza

Cuisine: American

Serves: 1

INGREDIENTS

• 1 cup besan flour (gram flour)
• 1/4 cup quinoa
• 2 Tbsp brown rice flour or white rice flour
• 1 Tbsp coconut flour (or use more chickpea flour)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp garlic powder
• ½ tsp salt
• 
  
• Wet:
• 1 Tbsp oil
• ½ tsp lemon juice
• ¾ cup + 2 Tbsp water
• 
  
• Toppings:
• Marinara or other pizza sauce
• Spinach 
• Broccoli 
• Cherry tomato
• Onions
• Pineapples
• Jalapeno
• Any cheese

INSTRUCTIONS

1. Roast the chickpea flour in a large skillet over medium heat for 4 to 5 minutes. Stir once every minute for the first 2 minutes. Then every 20 seconds. Cool and transfer to a bowl. Roasted flour gives a better flavor profile. You can skip the roasting and use the chickpea flour as is in the batter..
2. Add the rest of the dry ingredients to the chickpea flour bowl and whisk well.
3. Cook the quinoa as per instructions on the pack and add to the mix.
4. Add lemon juice to ¾ cup water and add to the bowl. Add oil and mix or whisk until there are no lumps. Add 1 to 2 tbsps more water and mix in to make a thick batter. Let the mixture sit for 5 minutes.
5. Meanwhile, Preheat the oven to 400 degrees F.
6. If the batter is too thick/stiff, add 1 to 2 tsp more water and mix in. Drop the thick batter on parchment lined baking sheet. Spray water on the batter. Use a large spoon or spatula to spread it into a circle. Spray water on the batter to avoid sticking to the spatula while spreading.
7. Bake the crust for 12 minutes. Remove from oven and top with sauce, veggies, cheese of choice.
   
   
   
   
   
   
   
   
8. Bake again for 12 to 14 minutes. Broil for a minute to crisp or melt the cheese if needed.
   
9. Cool for 2 minutes before slicing. (The ones I made are single serve)

Lifafa (Envelope) mixed vegetable paratha

For The Dough

1 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste


For The Stuffing

1 tbsp oil

1/2 tsp cumin seeds (jeera)

1/2 cup chopped onions

1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)

1/2 cup chopped and boiled cauliflower

1 cup boiled and mashed potatoes

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

2 tsp lemon juice

2 tbsp chopped coriander (dhania)

salt to taste




Other Ingredients

1 tbsp plain flour (maida)

whole wheat flour (gehun ka atta) for rolling

oil for cooking


For Serving

green chutney

tomato ketchup

For the dough

1.  Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

1.  Heat the oil in a broad non-stick pan and add the cumin seeds.

2.  When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

3.  Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

Next steps:

1.  Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.

2.  Divide the stuffing into 6 equal portions and keep aside.

3.  Divide the dough into 6 equal portions.

4.  Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.

5.  Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.

6.  Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.

7.  Fold the upper half of the roti over the stuffing.

8.  Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.

9.  Seal both the edges using a little plain flour-water paste to form a lifafa.

10.                Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in color.

11.                Repeat steps 6 to 10 to make 5 more parathas.

12.                Serve immediately with green chutney and tomato ketchup.

Wheat-Gram Flour savory crackers (Methi Mathri)

Serves: 15 - 20 Crackers (Mathri)
Preparation time: 40 minutes

Ingredients:

• Whole Wheat flour - 1/2 Cup
• Gram four (Besan) - 1/2 Cup
• Methi leaves - 1/2 Cup
• Chilled chopped butter - 1/4 Cup
• Red chilly powder - 1 tsp
• Ice cold water - 2 Tbsp or as needed
• Cumin powder - 2tsp
• Salt to taste

Method:

1. Pre-heat oven to 360F
2. To begin making the baked mathri, combine both the flours, Methi leaves, chilly powder, Salt, cumin powder and salt. Mix well
3. Add the butter and make crumbs of the flour
4. Now add the water and make soft dough. Should be a firm dough
5. Cover the dough with a damp cloth and leave for 15 minutes
6. Roll the dough into 2inch thickness and cut with cookie cutter
7. Arrange the mathri on a greased baking tray or line with butter paper
8. Bake the mathri for 20 minutes or until they are crisp 
9. Once cooled completely, store in an air-tight container

Handvo

Handvo Recipe,

Gujarati Handvo Recipe

Handvo Recipe: To Prepare Handvo Batter

Let us start with the Handva batter first. There are different ways to prepare a nice authentic Handva batter that will be turned into delicious Handva. I have used the mixed lentils and rice flour to prepare my handwa batter. Alternatively you can soak the chana dal, urud dal along with rice for 6-8 hours in a bowl with curd and water and then grind the mixture to prepare batter. However, I have just used instant handvo batter that is nothing but a mix lentil flour with rice.

Gujarati Handvo fermentation preparation:

1. In a bowl, take 2 cups of mixed lentil and rice flour.
2. Add around 4 tablespoon of bitten curd or yogurt.
3. Now to make nice batter add 1 1/2 cups of water and mix it well. Check the consistency and add more water if required.
4. Cover the vessel with lid and keep aside for 8-10 hours at a warm place. Make sure you keep the batter at warm place otherwise fermentation wouldn’t be perfect.
   Tip: If you don’t find a warm place at home to ferment the handvo mix, you can put the batter in the oven. Make sure the oven is not turned on. Just keep the handva batter there and it should get nicely fermented.
5. Once the handva batter is nicely fermented keep it in refrigerator and pop out of the fridge when you are ready to make delicious home made handva.

To Prepare Handva Vegetable Mixture

Traditionally Gujarati handva consist of many local vegetables that are available in India.Bottle gourd (Lauki / Dudhi) is a key ingredient that is used in almost all kinds ofHandva recipes. However, feel free to put all kinds of vegetables that are available in your supermarket. Here in this home made handva recipe, I have added the usual vegetables; lauki/dudhi, green peas, grated potato and onion. Onion is optional. Feel free to ignore if you dont like them.

1. Take the fermented handwa mix into a bowl. Add grated bottle gourd (lauki/dudhi), green peas, grated potato, cabbage (optional), onion (optional) and mix well.
2. Now add chopped garlic, ginger, green chilies, turmeric powder and salt to taste. Mix the batter well and add water to adjust the consistency if required.
3. The sesame seeds is one of  the key ingredients. It gives nice flavor to handva. Add a tablespoon of sesame seeds to batter and mix the handva batter very well.
4. The batter is ready. We can now start the process of handva making and bake a nice handva cake for us.
5. The gujrati handvo mixture is ready with all vegetables. We can now start making the handvo cakes from this batter. 

To Prepare Handvo Cakes (Without Oven)

Now the last and final stage of handvo is to create handvo cakes in a pan. Repeat below steps for each handvo cake.

1. Take 1/2 cup of handvo batter into a separate bowl and add 1/4 tsp of soda bicarbonate. Now pour 2-3 drops of lemon juice on soda bicarbonate and mix it well with the batter. This way the handvo will become nice & fluffy.
2. In a pan heat a tablespoon of oil and temper some mustard seeds (rai) and sesame seeds. Also add dry red chili and curry leaves in tempering.
3. Pour the handvo batter in pan on top of tempered seeds. With a spoon gently spread the batter across the pan.
4. Cover the pan with a lid and let handvo get cooked on each side for 5 minutes on low flame until it is nice golden brown in color.

GUJARATI HANDVO RECIPE | HOW TO MAKE HANDVO AT HOME

PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

Gujarati Handvo Recipe - Traditional Gujarati pan cake with gram and rice flour. Handvo is famous snack dish of Gujarat.

Recipe type: Snacks

Cuisine: Gujarati

INGREDIENTS

For Handwa Batter

• Flour of chana dal, urud dal & rice2 cups
• Curd4 tbsp
• Water2 cups

For Vegetables In Batter

• Potato1/2 cup, grated
• Bottle gourd (lauki/dudhi)1/2 cup, grated
• Green peas1/2 cup
• Onion1/3 cup, grated
• Garlic2 clove, grated
• Green chilli1 piece, finely chopped
• Turmeric powder1/2 tsp
• Ginger1 tsp, grated
• Sesame seeds1 tbsp
• Soda bi-carbonate (baking soda)1/2 tsp
• Salt to taste

For Tempering

• Mustard seeds (rai)1/2 tsp
• Curry leaves5 pieces
• Sesame seeds1 tsp
• Dry red chili1/2 piece
• Asafoetida (hing)1/4 tsp

INSTRUCTIONS

To Make Handva Batter

1. In a bowl take lentils & rice flour and add around 4 tbsp of curd and water. Mix it well.
2. Cover the handva batter with lid and keep it aside to get fermented over night or 10-12 hours in a warm place.

To Make Handva Mix

1. Once the handva batter is fermented, add grated vegetables: bottle gourd (lauki/dudhi), potato, green peas, grated cabbage (optional), onion (optional), carrot (optional) and mix it well.
2. Also add chopped garlic and ginger, green chilies, turmeric powder, sesame seeds and salt to taste.
3. Mix the batter well and check the consistency. Add a little water if required to adjust the consistency.

For Tempering

1. In a pan take a tablespoon of oil and temper the mustard seeds (rai). Add 4-5 curry leaves, dry red chili, a pinch of asafoetida and sesame seeds.
2. Take 1/2 cup of handvo batter into a separate bowl and add 1/4 tsp of soda bicarbonate. Now pour 2-3 drops of lemon juice on soda bicarbonate and mix it well with the batter. This way the handvo will become nice & fluffy.
3. Pour the handva mixture on top of tempered seeds/curry leaves. Cook on each side for around 5 minutes with lid-on on low flame. Handva should get nice golden brown color on each side and properly cooked inside.
4. Repeat above steps for each of Handva cake.

Some Tips To Make Perfect Gujarati Handvo Recipe

1. Fermentation of handvo mix plays a crucial role in the softness/fluffiness of final handvo cake. Make sure the handvo mix is kept in a warm place overnight to get the best result. Alternatively keep the handvo mix inside an oven without turning it on.
2. Before preparing the handvo cakes in the pan, take the batter in a separate vessel and add 1/4 teaspoon of soda bi-carbonate. Then, pour 2-3 drops of lemon on soda bi-carb and mix it well with handvo batter. Spread this batter on pan now. This way the handvo will thicken in size and become nice fluffy from inside.
3. Unused handvo batter can be stored in refrigerator for around couple of days. Put the unused handvo mixture in an air tight container and store it in refrigerator. Next day you can use same batter to prepare fresh gujarati handvo cakes. 
4. If you like handvo even more crispy, cut the handvo cake into medium pieces and stir fry in a pan with some oil. The outer crust will become very crispy and it will taste amazing.