Hi,
This is my first Recipe in this blog.I want to start it with one Gujarati, very popular recipe-Khandvi:
Ingredients:
1 cup: Gram flour (Besan)
1 cup: Curd
1 cup: Water
1 tsp: Ginger-Chilli paste
½ tsp: Chilli powder
1/4 tsp: Asafoetida
1/2 tsp: Turmeric
1 tsp: Mustard seeds
2 tsp: Oil
Salt to taste
Coriander-chopped fine
Grated coconut
Prepreparation:
.Grease the reverse side of a few thalis or on cleaned marble Kitchen-platform with a little oil.
Method:
Sieve besan and mix together curd, green chilli-ginger paste, turmeric powder, and salt with 1 cup of water and make a smooth paste till no lumps are left.
Transfer into a non-stick pan and heat on a low flame(low flame-compulsory), stirring constantly so that lumps do not form.
Keep stirring till the batter becomes thick(Tip:It will leave nonstick’s surface when it is ready to spread). This will take about 8-10 mins.
Quickly spread mixture over the greesed thali or platform as thinly as possible with spatula while the batter is still hot.
When spreading is finished, roll up it carefully.
Cut 1" pieces out of each big roll to bite-size and place these directly on a serving dish.
Tempering:
. Heat two tablespoons of oil and add a pinch of asafetida,chili poweder, kadipatta and mustard seeds and green chilies stir for few seconds and pour over the pieces with spoon..
Garnish with fresh coconut and coriander. (my husband doesn’t like coriander, so I haven’t use it).
Serve Hot.
Tip: Take Equal Proportion of Beasan-curd and Water(Easy way to remember). .
Try out with small portion first. It takes some practice and patience too. It requires your full attention.
This is my first Recipe in this blog.I want to start it with one Gujarati, very popular recipe-Khandvi:
Ingredients:
1 cup: Gram flour (Besan)
1 cup: Curd
1 cup: Water
1 tsp: Ginger-Chilli paste
½ tsp: Chilli powder
1/4 tsp: Asafoetida
1/2 tsp: Turmeric
1 tsp: Mustard seeds
2 tsp: Oil
Salt to taste
Coriander-chopped fine
Grated coconut
Prepreparation:
.Grease the reverse side of a few thalis or on cleaned marble Kitchen-platform with a little oil.
Method:
Sieve besan and mix together curd, green chilli-ginger paste, turmeric powder, and salt with 1 cup of water and make a smooth paste till no lumps are left.
Transfer into a non-stick pan and heat on a low flame(low flame-compulsory), stirring constantly so that lumps do not form.
Keep stirring till the batter becomes thick(Tip:It will leave nonstick’s surface when it is ready to spread). This will take about 8-10 mins.
Quickly spread mixture over the greesed thali or platform as thinly as possible with spatula while the batter is still hot.
When spreading is finished, roll up it carefully.
Cut 1" pieces out of each big roll to bite-size and place these directly on a serving dish.
Tempering:
. Heat two tablespoons of oil and add a pinch of asafetida,chili poweder, kadipatta and mustard seeds and green chilies stir for few seconds and pour over the pieces with spoon..
Garnish with fresh coconut and coriander. (my husband doesn’t like coriander, so I haven’t use it).
Serve Hot.
Tip: Take Equal Proportion of Beasan-curd and Water(Easy way to remember). .
Try out with small portion first. It takes some practice and patience too. It requires your full attention.
