Friday, 30 August 2013

Bateta, Vatana Oats No Handvo - Potato , Green Peas ,Oats savoury Cake !

Made n Enjoyed
Hello readers,

Whenever we make handvo at home, I always follow the traditional handvo recipe. It is such a hit in our house that I always have to make extra so we can eat it for the next 2/3 days! My son in particular is a huge fan of handvo and can't wait to eat it as soon as it is out of the oven. The handvo topping is always grabbed first by him - it's his favourite part! Me and my husband always like a slice with a nice cup of masala tea!





Handvo is basically a favourite in gujarati households. It is a spongy, savoury cake made mostly from lentils. Ginger and chillis are incorporated into the lentil batter to make the handvo lightly spiced. The topping has to be the best part though! Tempered sesame seeds make the topping so delicious and crunchy that that should be a completely different recipe in its own right!

Funnily enough, I still haven't posted that recipe on my blog. Even pictures are ready too, I definitely will do some day!





For the first time, however, I've decided to broaden my handvo horizon and make handvo made with potatos. Its basically a layered handvo with an alternating layer of spicy mashed potato and blended peas and crispy layers of toasted Oats !!




The end product was delightful! The slightly sweet , sour and spicy taste of the handvo was still gujarati authenticity but with a twist! Even this was eaten with the same enthusiam as traditional handvo if not more! This recipe defnitely goes down in my "make more often" list!




You will need for potato layer :-
  • 1/2 kg boiled and mashed potatoes
  • 25 g green chillies and ginger paste or crushed
  • 2 tbsp sugar ( optional )
  • 2 tbsp lemon juice
  • 1 tsp garam masala
  • handful fresh chopped corinader leaves
  • Salt to taste
You will need for peas layer :-
  • 250 g boiled or steamed and crushed green peas ( I used frozen )
  • 2-3 tbsp green chillies and ginger paste
  • 1-2 tbsp sugar
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander leaves
  • 1 tbsp sesame seeds
  • Salt to taste
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • Pinch of hing ( asafoetida )
You will need for vaghar ( tempering ) :-
  • 2 tbsp oil
  • 2 tbsp mustard seeds ( rai )
  • 2 tbsp sesame seeds
  • 3-4 dry red chillies

You will need some extra :-
  • 3-4 tbsp rolled oats or beaten rice ( poha )
  • 1 tsp oil
  • small bowl of green chutney
  • small bowl of Imli ( tarmarind ) chutney
  • Few spoons of garlic chutney

Method :- make peas layer first.

Pre heat oven to gas mark 5-6 .
First heat 1tbsp oil in a heavy bottom pan or kadai, add mustard seeds and hing.
When splutter add sesame seeds and chilli ginger paste, saute for few seconds.
Add crushed peas, salt, garam masala, sugar, lemon juice and mix well.
Cook mixture on a low heat for few minutes , then on high heat for 2-3 minutes.
Make sure mixture is cooked well and dry like kachori or samosa mix.
Leave it aside.
Place all the potato layer ingredients in a large bowl, mix well and leave it aside.
Heat 1tsp oil in another pan and roast rolled oats till light pink or golden.
Leave it aside.
Take one cake tin ( spring form is better ) and grease with little oil.
First Sprinkle 2 tbsp roasted oats evenly in the cake tin , then spread evenly half amount of potato mixture.
Now pour few spoons of all the chutnies.
Spread all the peas mixture and once again pour few spoons of chutnies.
Now spread another layer of potato mix, spread evenly.
Sprinkle left over roasted oats or poha.
In a small pan heat 2 tbsp oil, add mustard seeds when splutter, add dry chillies and sesame seeds.
Pour this vaghar evenly on the potato mix.
Bake handvo at least 45-50 minutes in a pre heated oven.
Let it cool at least 15-20 minutes, longer the better so you can cut pieces nicely, but if you prefer HOT then go ahead and don't worry about perfect shape :)
Serve with left over chutnies.
Enjoy !!



Happy Cooking :)
Linking it to Made with love Mondays

Wednesday, 28 August 2013

Malai Dodha Barfi / Barfee - Doodh or Mawa Barfi - Milk fudge

Made n Enjoyed
Hello readers,

JCO would like to wish you heartfelt good wishes on this auspicious Janmasthami. May Lord Krishna's grace always be with you !!!!


Let's celebrate the glory of Shri Krishna as he ascended to destroy the evil from the face of earth. Janmashtami (also known as Krishnastami or Gokulastami) is the birthday of Lord Krishna, the eighth avatar (incarnation) of Lord Vishnu, believed to have been born about five thousand years ago in Mathurs in 'Dwapar Yuga'. It is celebrated in the August/September months.



This religious festival celebrated by every Hindu all over the world. They spend the day immersed in Shri Krishna's glory by reading, reciting and singing his divine leela especially in the evening in mandirs. Temples of Lord Krishna are decorated most beautifully and children are adorned as Lord Krishna and Radhika, his spiritual beloved. Krishna Leela or the plays depicting scenes from Krishna's life, especially childhood, are performed. At midnight, the Lord's birth hour, arti is performed. He is also installed in the form of 'Lalji' (child form) in a swing and devotionally offered many sumptuous food dishes. 'Makhan' (butter) is especially included since Shri Krishna loved this in childhood.People fast on this day, usually a waterless fast.



We've been lucky to visit Lord Krishna's birthplace twice, once I was so young and last year we took our daughter with us. Sadly I have to say that except little more security nothing has changed as far as the cleanliness of the surrounding area of this holy place, is concerned. It is a matter of regret ! So instead of getting any prasad ( sanctified pure vegetarian food ) we just got Lalji ( child form idol ) and his Swing, for blessing and that lightens up our room everyday !



This year our daughter is volunteering at Bhaktivedanta Temple , where Manor’s spectacular Janmashtami festival is expected to attract over 70,000 pilgrims to celebrate the birth of Lord Krishna.



We celebrate this day with lots of joy and enthusiasm, as our son was born around this time nearly 18 yrs ago. We do observe fast too, but we consume milk based dishes and fruit, If Krishna was born in the 21st century I bet Krishna would have hated it as they use shampoo and many harmful chemicals in making milk in India..! Krishna's love for milk and dairy, we do offer him dairy based sweets and every Asthmi I prepare something for prasad (sanctified pure vegetarian food) , this year we have Dodha Barfi !!



Doodh means Milk and Barfi translates Fudge, is a basic sweet confectionary in India, similar to western world it's made with milk, sugar and flavoured with aromatic spices such as cardamom , saffron and fruit extract. Dodha Barfi, traditionally recipe envolves caramelizing whole milk from scratch, simmering it slowly over stove top for hours, but you can make with already shop bought khoya (milk solid), I do not use shop bought khoya but make at home with Ricotta cheese. By using homemade khoya, I do save lots of time in making this Barfi..Divine, delicate and melt in your mouth Dodha Barfi came out perfect. These make gorgeous edible gifts, tie with festive ribbons and present them to friends or your loved ones and indulge in the glory of doing a fine deed..:)





You will need :-
  • 500 g khoya or Mawa ( recipe here )
  • 200 g sugar
  • 4 - 5 tbsp ghee
  • 1/2 tsp cardamom powder
  • whole nuts such as cashews and almonds
  • 2 tbsp slivered almonds and pistachio


Method :-

Place 3 tbsp ghee in a heavy bottom pan or kadai

Add khoya and roast on a slow heat till it gets medium brown. ( it will take 20-25 minutes )

Meanwhile in another pan make sugar syrup by adding sugar and 1/4 cup water. Boil and simmer for 5-6 minutes.

Add sugar syrup in to roasted khoya and keep stirring, add cardamom powder and whole nuts.

Mix everything for 4-5 minutes on a medium flame.

Transfer a mixture into a greased tray and level it out with spoon.

Let it cool completley and cut them into desire shape.
Enjoy.



Linking it to Made with Love Mondays .







Happy Cooking :)

Paneer Kalimirch Masala - Indian Cottage Cheese in Black Pepper Gravy - 28th August Potluck Party, Cyber Style

Made n Enjoyed
Hello readers,

Wohoooooooooo...it's the 28th of this month, I was so eagerly waiting for it :) If you're a regular reader of JCO, you'll know why. Exactly, you're right...it's day when we all Potluck Party, Cyber Style members get together again, and prepare their partners dish and share their views about those dishes. I absolutely love this part of the challenge, because in the whole month I don't have to scratch my head too much about what to cook something new :p, when girls brings their dishes on 10th of the month, I do try all of them in my kitchen, however I post only my partners dish.



This month my turn to make Sowmya's recipe, Paneer Kalimirch Masala. As soon as I saw the recipe, I was almost drooling..as I absolutely love Paneer !!! She learnt this dish from a TV show. I am so glad Sowmya that you shared this dish with us.



Paneer Kalimirch Masala , utterly delicious and redolent with spices..almost tasty as Shahi Paneer or Butter Panner Masala. Loaded with cream, cashewnuts and yogurt was giving dish a very creamy and luxurious flavour while whole aromatic spices, spice up the dish. Especially the prominant taste of Black Pepper !

Shahi Paneer







You will need :-
  • Paneer – ¼ kg ( recipe see here )
    Onion – 2 cups (big cubed)
    Green Chili – 2
    Ginger Garlic Paste – 2 table spoons
    Cashew – 10 grams
    Turmeric – 1 tea spoon ( I used 1/2 tsp )
    Coriander Powder – 2 tea spoon
    Garam Masala – 1 tea spoon
    Red Chili Powder – ½ tea spoon
    Pepper Powder – 1 tea spoon
    Mild beaten yogurt – ½ cup
    Salt to taste
    Fresh Cream / Milk – 1 cup
    Cardamom, cloves, cumin, cinnamon
  • Oil 2 tbsp
    Mint and coriander leaves fresh to garnish
  • kasoori methi 1/2 tsp ( dried fenugreek leaves )


Method :-
Saute the onion in oil until transparent
Add green chili, ginger garlic paste.. big lime size ginger, 10 cloves of garlic and sauté for a minute and remove from heat
Transfer to cool and grind to a coarse paste..
Grind cashew to a paste and set aside
Heat a pan with oil and add cumin, cloves, cinnamon, bay leaves and cardamom.
Add the grinded paste..
Once color changes, add the dry powders one by one except garam masala and sauté well
Add cashew paste…
Add yogurt and salt and cook until oil separates
Add water, paneer, kasoori methi
Add garam masala, milk
Garnish with mint and coriander
Serve hot with Chapatti!!!
Linking it to Potluck Party, Cyber Style
Made with love Mondays !





Happy Cooking :)

Monday, 26 August 2013

Stuffed Bajra Methi Rotla - Millet flour and Fenugreek Stuffed Bread !

Made n Enjoyed
Hello readers,

Now and then very sick and deeply disturbing incidents have been taking place in India with girls and women...In a country where a rape is reported every 21 minutes, even these most horrific of crimes soon get forgotten , except by the victims and their families. They are left to fight their long lonely battles for justice which, more often than not, is denied to them.



India worships women in the form of Goddesses. Goddesses are supreme beings in Hinduism. I come from a nation where mother, daughter, sister and wife, every form of woman is revered. Mostly every Hindu worships idol of goddess and says She's our mother, she blesses us. But it's really sad to see how that India has started treating its girls and women !!!!!



Country's border and you people are safe from outside enemies because your borders are protected by soldiers, but within the country you still have your own enemies, who will protect you ??? Wake up India ..lot's of question here !!!
Being a human, I deeply feel pain for the victims, my heart goes out to them...so want to take my anger out here but my blog is a food blog...Just want to keep those vulnerable in my prayers.



Tomorrow, according to Hindu calender, it's Sheetla Satam. This religious festival dedicated to the goddess Sheetla Devi, who is worshipped to get rid of diseases like chicken pox. I'm in search for a goddess..who would get rid of these criminals who commit these type of horrific crimes !!!!



We do not eat Hot food on this day, so I do prepare few dishes on previous day and this time I made
Plain Bajri na Rotla with little twist,  last year I made Bajri na Vada. These type of dishes doesn't go bad the next day. Bajra ( millet ) is gluten free flour and contains lots of goodness like fibre, protein, vitamin B1 ,B2, potassium and iron. By adding methi leaves, has lots of nutritious value ONLY increases the overall nutritional value of Bajra roti. This authentic and rustic dish with little invention absolutely pleasure to devour !!! Also great for picnic or travelling, no need to pack extra jar of pickle or Chutney.



You will need :-
  • 2 cup bajra flour ( Millet flour )
  • 100 g fresh cleaned and washed methi leaves
  • 7-8 cloves garlic
  • 5-6 fresh green chillies
  • Salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp plain sour yogurt ( optional, if you're vegan do not add )
  • 2 tbsp sesame seeds
  • Oil for shallow frying
  • 1/2 cup apple or mango relish


Method :-
Place methi leaves , garlic and green chillies in a blender and make smooth puree by adding little water.
Mix all the ingredients except oil , sesame seeds and relish.
Mix well and knead a stif dough with very little water , don't add if your puree containes more water. Dough should be like Paratha.
Divid the dough into a medium size ball and make rotla on your chakla or any smooth surface by tapping your hand on it.
Now with a cookie cutter cut out small round rotla from big rotlo.
On a one round spread 1tsp relish , now put another round rotlo on top.
Seal the edges carefully and sprinkle sesame seeds and once agin very gently pat the stuffed rotlo again.
Place on a well hot gridle or tava and cook on both side, apply little oil and cooked till light brow on very low heat.
Ready to eat with Masala chaas or yogurt.
Becareful when these rotlas are hot , stuffing can be piping hot too.
Enjoy hot or cold.

Note :- If it gets difficult to make rotla only with Bajri flour , add little chapatti flour and make rotla with rolling pin.



Linking it to Eat seasonal food, Fresh event series started by ME...guest hosted by Amrita.
Made with Love Mondays




Happy Cooking :)

Wednesday, 21 August 2013

Steamed Moong Daal Halwa - Steamed Yellow Lentils Pudding - Unconditional bond of Love, Raksha Bandhan !

Made n Enjoyed
Hello readers,

Brothers and Sisters are as close as hands and feet ! Vietnamese Proverb




Today is the Indian festival of Raksha Bandhan or Rakhi. It's a day brothers and sisters celebrate their relationship, unconditional bond of love all over the world ! The name "rakhi" refers to the string that is tied around the brothers hand by the sister.








Raksha bandhan has been celebrated in the same way with the same traditions for many years. Only with the changing lifestyle, the celebrations have become more elaborate and lively. This day has an inherent power that pulls the siblings together. The increasing distances evoke the desire to be together even more. All brothers and sisters try to reach out to each other on this auspicious day. The joyous meeting, the rare family get-together, the feeling of brotherhood and sisterhood calls for a massive celebration.




Pooja ( Rakhi ) Thali
On the day of Rakhi, sisters prepare the pooja thali  with diya, roli, chawal, rakhi thread and sweets. The ritual begins with a prayer in front of God, then the sister ties the Rakhi to her brother and wishes for his happiness and well-being. In turn, the brother acknowledge the love with a promise to stand by his sister through all the good and bad times, wishes her and her family a good life and bestows her gifts and presents.


This festival is always much awaited for in my family! My both kids celebrates rakhi with so much enthusiasm..:) Every year I see that, they both are bonding with each other more and more, and that's the real happiness for me and I cherish those moments all my life !!!







It promises a lot of attention, presents, dressing up and of course, something sweet to eat!
This year, I have decided to make Steamed Moon Daal Halwa to celebrate this special day!
Moong daal Halwa is a traditional Rajsthani delicacy, especially made during celebrations and auspicious festivals. Rich, creamy decandant halwa cherished by everyone !



If you try to make this halwa the traditional way, ONLY take this task in your hand if you've lots of time and patience on your hand, and don't think even once that you can cook this delicasy by doing multitasking..also if you're a weight watcher, don't be tempted because this halwa is rolling in lots of fat ( double amount then Moong daal ) and sugar.., Sorry guys I am being little harsh here :P




Even I have prepared this halwa maybe once or twice, but now I have little freedom to make since I've found this method which takes less time to cook and maybe you can skip some fat too. By steaming the daal mixture you don't have to worry about frying daal mixture for to long, also one thing is guarnteed that halwa is cooked properly because many make this mistakes that they don't fry enough and daal stays uncooked.




Although method is slightly different, guaranteed you'll get velvety, creamy and aromatic Moong daal halwa. Every spoonful halwa vanishes in your mouth and you'll feel A M A Z I N G , just close your eyes and you'll think you found H E A V E N on earth !



You will need :-
  • 1/2 cup yellow moong daal
  • 2 tbsp gram flour (besan)
  • 1/2 cup ghee
  • 1.2 cup milk or cream
  • 1/2 cup sugar + 1 tbsp
  • 8-10 threads of saffron
  • 1/4 cup khoya or mawa
  • 1/4 cup sliverd almonds and Pistachios
  • 1/2 tsp cardamom powder





Method :-
Wash moon daal with clear water at least 2-3 times.
Soak daal for 2-3 hours.
Grind soaked daal into a fine paste in the grinder without water.
Transfer moong daal paste on a muslin cloth and tie a knot so paste doesn't come out.
Add 1/2 cup water in a pressure cooker and steam daal paste which is in muslin cloth till 3-4 whistle.
Let it cool naturally, grate this steamed daal and leave it aside.
While moong daal mixture is cooling, make sugar syrup ( 1/2 cup sugar - water (just the amount to cover the sugar), cook syrup about 5-6 minutes.
Mix 1 tbsp sugar and saffron and grind into a powder, mix with luke warm milk or cream. Leave it aside.
Take half amount of ghee and heat in a heavy bottom pan, add 2 tbsp gram flour and fry till light brown on a very low heat.
Add grated moon daal paste and fry till light brown it will take 15-20 minutes. now add remaining ghee.
Add saffron milk into the fried daal mixture. Mix and cook on a medium heat add khoya and keep mixing and stirring.
Add sugar syrup and cardamom powder and half of the slivered nuts.
Keep stirring till syrup dries up, not rock hard but little loose.
Turn the heat off.
Transfer in a serving bowl, garnish with slivered nuts.
Enjoy !

If halwa gets little harder when it cools, warm up in M/W for few seconds.
Linking it to Made with love Mondays













Happy Cooking :)

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