Korean vegetable pancake

  

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 30 small sized pieces

Ingredients:

• 1/2 cup - Rice flour 
• 1/2 cup - All purpose flour or use Besan/Chickpea flour for healthier version 
• 1/4 cup - water to make the vegetable mix and stick well
• 2 medium sized - Finely lengthwise sliced Onion
• 2 green chillies - Finely chopped
• 2 cups - Finely lengthwise sliced cabbage
• 2 cup - Finely lengthwise sliced carrot
• 2 cup - Finely lengthwise sliced bell peppers
• 2 cup - Finely lengthwise sliced potato
• 1 cup - Chopped spring onions
• 1 tsp - crushed black pepper
• Cilantro
• Salt to taste
• 2 Tbsp or more to cook - Oil 

Preparation:

1. In a large bowl, combine all the lengthwise sliced vegetables. Make them as thin as possible (pic for example)
   
   
   
2. Add salt, rice flour and chickpea flour and mix well with a very little water. The flour should be just the right quantity to bind all veggies together (see video for example)
   
   
3. Heat a pan and add little oil
4. Make small pancakes and cook on both sides.
5. Serve with chili oil or ketchup

Mumbai masala sandwich

Mumbai masala sandwich

PREP TIME:30 MINS

 COOK TIME:20 MINS

 TOTAL TIME:50 MINS

INGREDIENTS:

For green mint chutney

§  1 cup tightly packed Mint leaves

§  ½ cup cilantro

§  1 to 2 green chillies

§  Black salt per taste

§  1 tsp Jeera powder

§  9 cashews

§  2 Tb sp lemon juice

§  ½ inch ginger

For potato masala filling

§  3 to 4 boiled and mashed potatoes

§  ½ Tb sp oil

§  ½ tsp mustard seeds

§  ½ tsp cumin/jeera seeds

§  ½ tsp turmeric powder

§  Salt to taste

§  A pinch of asafoetida

§  Chopped cilantro

Other ingredients

§  Bread slices

§  1 medium sized onion, sliced thin

§  1 medium tomato, sliced thin

§  1 medium beetroot, sliced thin

§  Butter

§  Shredded cheese (optional)

§  Chaat masala

§  Cumin/jeera powder

§  Black salt

PROCEDURE:

For preparing chutney

1.    Put all the ingredients in ‘For green mint chutney’ session in a blender

2.    Blend with no water or very little water

3.    Keep this aside

For preparing potato stuffing

1.    Rinse and boil potatoes

2.    When potatoes are warm, peel and mash them well

3.    Heat a shallow pan

4.    Add oil and let it become hot

5.    Add mustard and jeera and allow to  crackle

6.    Add asafetida and turmeric

7.    Add mashed potatoes and salt

8.    Mix well. Add the chopped cilantro and mix again

9.    Heat it and let it dry. Keep aside

Assembling and making the sandwich

1.    Slice onions, tomatoes and beetroots and keep ready

2.    Shred cheese and keep ready

3.    Apply a layer of butter

4.    Spread mint chutney on the bread

5.    Next layer with the potato filling

6.    Place some onion, tomato and beet

7.    Sprinkle salt, jeera powder and chaat masala

8.    Put some grated/shredded  cheese

9.    Cover with another piece of bread which has a layer of butter and chutney

10.You can roast golden brown in a toaster, grill or directly on griddle.

11.Serve with ketchup or mint chutney

Cajun cauliflower

CAJUN CAULIFLOWER

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Ingredients

Cajun cauliflower:

• 1 small head of cauliflower cut into florets 3 heaping cups
• 2 teaspoons oil

Cajun Blend:

• 2 tsp paprika (I use 1 tsp sweet mild paprika and 1 tsp smoked hot paprika)
• 1/4 tsp (0.25 tsp) or more cayenne
• 1/2 tsp (0.5 tsp) freshly ground black pepper
• 1/2 tsp (0.5 tsp) red pepper flakes or use more smoked paprika
• 1/2 tsp (0.5 tsp) dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) salt ( 1/4 to 1/2 tsp to preference)

Instructions

• Preheat the oven to 425 degrees F. Add the Cauliflower florets to a large bowl. Drizzle oil and mix using a spatula or rub it in using hands.
• 
  In a small bowl, mix the ingredients under cajun spice blend. Add a bit more paprika if using mild. Sprinkle all over the cauliflower florets and toss to coat. (use 1.5 tbsp or more of premade cajun blend).
• Bake for 25 to 30 mins.

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.