Khandvi

Khandvi

Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

This is a very easy and quick recipe to make and almost an instant sweet to make for the unexpected guests. 
This is not to be confused with the Gujarati Recipe of the same name, which is a savoury one. This is done in some communities of Maharashtra, particularly in the Kokan belt.

This is actually cooked in sugarcane juice. But now with hygiene of these sugarcane stalls in question and availability of good quality sugarcane juice  has become rare so it is made by dissolving jagery in water and using it to sweeten it instead of sugarcane juice. 
If you have access to good quality sugarcane juice please do try making with it. The taste is much better with it.You will need double the amount of juice and will have to boil it to reduce it. So 10 cups of juice boiled and reduced to make 5 cups and then used, will give a wonderful taste to these Kandvi.

Ingredients:

 1 cup Rice rawa or regular big grain rawa/sooji/semolina
1 tblsp ghee
1 +1/4 cup jaggery* 
1 tblsp grated ginger
1 cup grated fresh coconut
pinch of salt
1/4 tsp grated nutmeg/jaiphal (optional)
4 to 5 cups water
1/2 cup chopped mixed nuts (optional)
*These are not very sweet but if you prefer it you can add more jagery.

Keep water to boil in a steel pan/ vessel and add jagerry salt and grated ginger to the water. Once the water boils lower the heat and let it simmer till the rawa is done. The water should simmer at least 5 to 7 minutes after jaggery melts.
Heat a heavy bottom pan/kadhai on medium heat on the other stove and add ghee and let it melt. Add rawa and roast till light golden brown in colour. Now add the grated fresh coconut and roast for about 5 minutes or till you get the roasted coconut smell.
Now add the hot water to the hot rawa and stir quickly so no lumps form. Be very careful when you add the water. Mixture will start to thicken almost immediately. Cover and cook for 10 minutes on low heat. Stir once.

 Pour in a greased tray and shake the tray to level and smoothen it. Leave it to cool. You can  sprinkle chopped nuts as soon as it is poured in the tray to make it richer. I didn't use as I prefer plain.

 Cut into squares or diamond when cool.

 Serve with fresh grated coconut and a spoonful of ghee. 
This can be served at room temperature or cold.




This is my 4th regional recipe.








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Grated Potato Pancake

Grated Potato Pancake

Food Blogging Marathon from 2/9/2013 to 30/9/2013. Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

In one very old issue of Women and Home (British edition) I had read about European food and those days  I was only interested in cakes and desserts. But there was this picture of Swiss Rosti, a golden crisp looking pancake made of potatoes that got me thinking, how  it was similar to our very own potato pancake. Of course the spices and binding was totally different but the picture and recipe stayed with me for many many years.

With the internet and world getting smaller each day I was able to Google and search for the recipe and compare it. Here I am giving you my take on 'Swiss Rosti' which is "Maharashtrian Batatyache Thalipeeth"

This goes under International / fusion recipe. Most of the European countries too have a version of this recipe.
This can also be eaten for fast,  but then instead of rice flour isabudana/sago or shingada/water chestnut flour is used. 

Ingredients:

2 big potatoes grated
1 cup grated fresh coconut
1/4 cup roasted ground/peanut powder (coarse)
1 tblsp chopped green chillies or to taste
1/2 cup chopped fresh coriander leaves
1/4 tsp cumin/jeera
1/4 cup rice flour
salt to taste
Oil/ghee for shallow frying          




Grated Potato in water




                                                      

Method : 

  Peel and grate the potatoes in water and keep aside for 15 minutes. Drain and wash grated potatoes well using a colander till the ware runs clear. Most of the starch will be washed away. 

Now add all the ingredients and mix well with a light hand. 

 Lightly brush a tawa/griddle with little oil or ghee and spread about 1/2 cup of mixture to make a thin pancake. make a hole in the center.  Drizzle oil/ghee around it and a little in the hole. Cover and cook for 5 minutes or till golden brown on the underside.

  

Flip over and cook uncovered for further 5 minutes or till both the sides are golden brown.

 Remove on a plate and  serve hot.