Khandvi (Indian savory made of Gram Flour)

Khandavi

Khandavi is a Gujarati preparation from Bengal gram / Chana flour (Besan). In Maharashtra some thing similar in looks and taste is there called Surali Vadi. In Gujarat Dhokla, Khaman, Farsan, Khandavi are a must accompaniment with any and every main meal and of course they double up as wonderful snack also.  In my endeavor to taste different type of food from Indian as well as other part of world (Whenever possible) I order different Thali (Complete meal) from different state of India. Once while I ordered for Gujarati Thali I never imagined it will be an array of savories. Kadi, Khichadi, rice and vegetables etc. Almost everything in Gujarati food has a touch of sweet taste. They add bura(http://jyotsna-pant.blogspot.com/2012/11/bura-dry-grainy-powdered-sugar.html) in the food. Extremely tasty filling and nourishing food but what I loved most was Dhokla, Khandavi and Khaman. In Ethiopia I met Sefali a young lady who not only demonstrated the whole process of making Khandavi but gave me and my husband a sumptuous treat of Gujarati meal and hospitality. Thank you Sefali for this. I share what I learnt for the benefit for all my followers and friends. Preparation Time: 5 min. Cooking Time: 10 min Setting Time 10-15 min Servings: 4-5 Medium helpings. Ingredients Required For Making Khandavi: 1 Cup Besan (Bengal gran / Black gram flour) 1 Cup Butter milk Besan and butter milk 1/2Tea spoon Red Chili Powder 1/2Teaspoon Salt / or to taste 1/4Teaspoon Turmeric Powder 1 Pinch asefoetida 1/2Teaspoon oil / ghee 1/2Teaspoon Mustard seeds 1/2Teaspoon Cumin seeds 2-3 Teaspoons Sesame seeds (Preferably white) 5-6 Teaspoon freshly grated coconut Direction For Making Khandavi: In a big thick bottom stain less steel container take Besan Butter milk Salt Turmeric powder Red chili powder Butter Milk, Besan, Red Chili Powder, Salt, Turmeric Powder before mixing Mix all ingredients nicely to get a uniform paste. Cook the mixture of spices, besan and butter milk on low flame with continuous stirring till a thick paste is obtained. It will take 10 min. Butter milk, Besan, Spices added and mixed and being cooked on low heat Khandavi mixture after 5 min of being cooked on low heat Cooked Khandavi Mixture after 10 min of being cooked on low heat Add asafoetida and cook for one minute. Consistency of Khandavi mixture before spreading Spread the hot cooked mixture on the plastic sheet thinly. Khandavi Mixture Spread on Plastic Sheet Allow to cool. It will take 5-10 min. When cold the spread paste should be set nicely so that it can be peeled from the plastic sheet. Checking Before cutting Cut the set paste carefully to square pieces (4-6 inches).  Cutting before rolling Roll each piece from the sheet to make a roll. Place each roll on a serving dish. Khandavi Ready For Garnishing Grate coconut (Fresh/Dry) and spread 2-3 teaspoon on the rolled Khandavi. In a pan take 1/2Teaspoon oil / ghee and heat. When the oil is smoking hot add Mustard seeds Cumin seeds Sesame seeds Green Chilies Kadi patta Let the seeds splutter and the sesame seeds become light brown in color. Pour the mixture on the rolled Khandavi. Mouthwatering, soft, Delicious Khandavi is ready. Enjoy it as side dish as Gujarati do or enjoy it as snacks with Coriander-Mint chutney.( http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html) Tips: Measure the butter milk and besan with the same size cup. While cooking keep stirring and cook on low flame. Else either lumps will be formed or the mixture will get burnt. Before spreading all paste for setting test with one spoon. If the mixture peels off nicely after getting cold then it is ready for spreading else cook for some more time. The thickness of the mixture should be as shown in the picture. While preparing the garnishing for Khandavi add coconut last else it will get burnt. Suggested Variations: Very finely cut 2-3 teaspoon coriander leaves (Cilantro) can be added to the besan mixture before cooking. When coriander leaves are added then the mixture should be spread slightly thicker (2 mm. maximum). 1 Teaspoon sugar / Jaggery can be added to the besan mixture before cooking.

Kadi ( Thick gravy of besan/ gram flour in curd with pakodas )

Kadi

Kadi is made in almost all over India though in different style. The one being mentioned today is most popular and is made in northern part of India.In North India Kadi is relished with rice. In Kumaon it is called besan ke Dubke और payo (प्यो). Thick broth of gram flour (Besan) with curd seasoned with cumin, hing, red chili powder and having floating pakodas is simply irresistible and my children used to finish half of it before it used to come on table.

Preparation Time     5 min.

Cooking Time        60 min.

Servings:  Makes eight large servings.

Ingredients Required For Making Kadi:-

• 200 gm. Besan (black gram flour)

Besan

• 250 gm. Thick Curd 

Curd

•   Salt to Taste
•  1/2 Tea spoon Cumin Seeds

•  1/2 Tea spoon Mustard Seeds

Mustard seeds

• 1/2 Tea spoon Methi seeds

Fenugreek seeds

•  1 Dry Red Chili
•  Oil for frying
•  Water

Direction For Making Kadi:-

Step 1

Making the Pakodas(dumplings of gram flour)

• Take 100 ml. of oil in a wok and heat it on high flame.
• Lower the flame when the oil is smoking hot.
• Take 100 gm. of besan in a bowl.
• Add 1/2 tea spoon of cooking oil, salt, and mix.
• Add water slowly and beat with your fingers / fork / spoon to make batter.
• The batter should be of pourable thickness, and it should be free of lumps.
• Beat the batter for 5min. to make it fluffy.

Batter for pakoda

•  With the help of a spoon pour little amount to the hot oil (the amount of batter you put in oil for frying depends upon the size of pakodas you want.

Pakodas being fried

 Put the flame on high and fry the pakodas golden brown by turning them regular.

Fried Pakoda for kadi

• Take the fried pakodas and soak them in water.

Pakodas being soaked in water

 Step 2

Making Kadi

• Beat curd with an egg beater or in the mixer to smooth paste.
• Take 75gm. Of besan in a bowl and add curd paste with regular beating.

Besan and curd mixture

•   Add salt, turmeric powder and 250 – 300 ml. water and mix thoroughly so that no lumps are formed.
• Take 1ml. oil in a wok and heat and heat on high flame till smoking hot.
• Put mustard seeds, cumin seeds and in the last methi seeds.
•  Let the seeds splutter for 10-15 sec.
• Lower the flame and add the mixture of besan, curd, salt and water to the wok.
• Mix thoroughly and put the flame to high.
• Cook with regular stirring till it starts boiling.



Besan - curd mixture of kadi being cooked with seasoning




• Once it starts boiling lower the flame and cook for at least 30 min.
• Keep on adding water to maintain the consistency of kadi. 
•  More the kadi is cooked better the taste becomes.
• Squeeze the excess water from the soaked pakodas gently by pressing between your palms.
• Add the pakodas to the kadi and give it a gentle stir and cook for two min.

Kadi being cooked with Pakodas

• Take out cooked kadi in a serving bowl .
•  For garnishing take 2 ml. of oil in a pan heat.
• When hot add red chili let the chili become brownish red then red chili powder, asafetida and immediately pour over kadi.

Kadi with garnishing of red chilli powder and cumin seeds

• You can decorate with few leaves of coriander or by sprinkling little amount of kasoori methi.

 Kadi is ready to be enjoyed with rice. Some people like kadi with chapatti also, but in whole of northern India kadi has one and only one companion that is RICE. Make some vegetable of spinach / methi or any other vegetable and you have a complete meal!!.

Enjoy your Sunday lunch with your family eating Kadi Chawal (cooked rice).

Kadi,Rice and palak (spinach )ki sabji

Tips:-                                                 

• Do not decrease the amount of curd as the taste of kadi will not come out as it should be.

• The amount of curd can be increased it will make the kadi more tasty.

• Pakodas should be soft otherwise the kadi will not seep into the pakodas.

• While preparing the garnish, make sure the chili powder retains its red color.

• Asafetida should be added last and the oil poured immediately over kadi.

Suggested Variations:

• For healthier eating pakodas can be avoided and thin 2-3 cm. long pieces of beans, carrots,cauliflower can be added to Kadi once it is half cooked so that the vegetables get cooked in kadi yet remain crisp.

Gatte ki Sabji (Gatte Curry)

Gatte ki Sabji

This is a very popular dish of  Rajasthan and Gujarat in India. My friend's mom used to send it  whenever she made it  for me in the hostel and my taste buds tickled. My daughter's friend once landed up when I had no vegetable in my fridge and she was a pure vegetarian. So I tried this dish and not only she loved it but spread the words around about it, and I landed up making Gatte ki sabji every now and then . Am I complaining no dear no!! :)


Preparation time: 5 min.
Cooking time for gatte: 10 min.
Cooking time for gravy: 10 min
Servings: 5-6 large servings

Ingredients required for Gatte (Boiled roll of Black gram flour)

• 200 gm Besan ( Black gram powder)
• 1/4 Tea spoon Turmeric powder
• 10 ml. Cooking oil for adding to besan 
• Salt to taste.
• 1 Tea spoon Chilly powder( or to taste) 
• Cooking oil for frying
• Water 1/2 L.

Directions to prepare Gatte

• Take besan in a deep bowl / plate add the following and mix properly.
• Salt 
• Chilly powder
• Turmeric powder
• 10 ml. oil

Besan with Turmeric powder, salt, oil, chili powder

The mixture of Besan, oil, salt, turmeric powder and chili powder after mixing

• Sprinkle water to the above mixture and keep on kneading till it becomes soft dough.

Dough

• Put 1/2 liter water in a container and keep for boiling. 
• Divide the dough into four equal parts

Four parts of dough

• Roll them to 1/2 inch diameter rolls.

Rolls

•  Cut the rolls to approximately 2-4 inches length.

Rolls cut to pieces before boiling

• When water starts boiling put the rolls into water and allow them to cook for at least 15 min.
• The gatte should become hard. 

Boiled Gatte

• Sieve the water and keep the boiled gatte to cool.
• When the rolls become cold cut them into small round pieces as per your liking.

Boiled Gatte cut into small pieces

• Fry them till golden brown. 

Gatte being fried

Ingredients required for Gravy 

• Onion 2 medium size, cut finely
• 4-5 cloves of garlic, and 1inch ginger piece both made to paste
• 2-3 cloves
• 1 bay leaf
• Oil 1 tea spoon
• Salt to taste
• Chilly powder1/2 tea spoon
• Water 1/2 Liter
• 2 tea spoons cream (malai) (Optional).
• Finely cut coriander leaves.

Directions to prepare Gravy

• Take oil in kadai and heat it. 
• When the oil is hot,  add cloves and bay leaf,onions and cook till onions are golden brown.
• Add garlic ginger paste to the above mixture and cook for 2-3 minutes.
• Add tomatoes and cook till they leave side of kadai.
• Add fried gatte and mix nicely.
• Add 100ml.water and cook on low flame for 10 min. with occasional stirring.

Gatte being cooked in Onion, Tomato gravy along with Red bell Pepper

• In between you can add water to get the thickness of gravy as per your liking.

Gatte ki sabji cooked in gravy along with Red bell Pepper

Enjoy  hot Gatte ki curry with rice or chapatis. :)
Tips :

• If the besan mixture sticks on your fingers while kneading then apply oil to your fingers.
• The water which is left after boiling gatte can be used in gravy.
• Gatte can be shallow fried instead deep fried to reduce the oil content of vegetable.

Suggested Variations :

• While making the dough of gatte, in the mixture of besan Kasoori methi / Finely cut onions / Caraway seeds(Ajwain) /Green chili / Coriander leaves can be added to have different flavor Gatte.
• While making gravy Capsicum ? Red bell pepper / yellow bell pepper / carrots / beans etc. can be added to bring more color and nutrition to the vegetable of Gatte.
• Fried gatte can also be cooked in 
• Sweet and Sour Gravy,
   http://jyotsna-pant.blogspot.com/2011/11/white-gravy-3.html  
• Creamy Delicious Gravy,
  http://jyotsna-pant.blogspot.com/2011/11/white-gravy-2.html 
• Gravy Lazawab,
   http://jyotsna-pant.blogspot.com/2011/11/white-gravy-1.html