Mixed Dal Handvo

Mixed dal handvo is a spicy baked cake made of rice and lentil fermented batter mixed with spices. It is crispy on the outside and soft inside. I learned this recipe from one of my childhood friends from school and it is popular in the Indian state of Gujarat. You may add your choice of vegetables into it such as doodhi/ bottle gourd/ lauki, zucchini, carrots and also fresh spinach. In this recipe I used only grated doodhi. Follow these instructions and you are sure to end up with the perfect handvo.

Soaking Time: 4 hours
Fermenting Time: 8 hours
Preparation Time: 15 minutes
Cooking time: 30 to 40 minutes
Servings: 4

Ingredients:

• 1/4 cup toovar dal (arhar dal)
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon moong dal (split green gram)
• 1 tablespoon chana dal (split bengal gram)
• 1/2 cup rice
• 1/4 cup sour yogurt
• 1 cup grated doodhi
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• A pinch of soda bi-carb
• 1/2 teaspoon red chiili powder
• 1/4 teaspoon turmeric powder
• 2 teaspoons ginger and chilli paste
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon hing/asafoetida
• 3 tablespoons oil
• Salt to taste

Directions:

1. Clean, wash and soak the dals and rice together in enough water for at least 4 hours. Drain and keep the water aside. Blend the dal and rice together in a mixer to a smooth consistency. Use the kept water as needed.
2. Transfer the batter into a bowl and add yogurt. Mix well and cover and keep aside to ferment overnight.
3. When ready, add doodhi, 1 tablespoon oil, lemon juice, soda, sugar, ginger-chili paste, salt and mix well.
4. Grease a baking pan with an oil spray or spread oil generously. Pour the handvo batter into the greased pan. Tap the tray as you pour as it will help spreading the batter evenly.
5. Heat oil for seasoning in a small pan over medium heat. Add mustard seeds and hing. As the seeds crack, turn off the heat.
6. Drizzle the seasoning over the handvo batter. Sprinkle sesame seeds as well. Cover the pan with aluminum foil and place on the middle rack of the oven. Bake in a 350 degrees preheated oven for at least 20 minutes.
7. Remove the foil and bake for another 20 minutes or until top of the handvo is golden brown. To check if it has cooked through, insert a knife into the center of the handvo. When removed, it should come out clean.
8. Let the handvo cool. Then, cut them into pieces. It is ready to serve with chutney and/or pickle.

Nachos (Mexican Dish)

Nachos is one of the most widely eaten dishes in my home. What is it? Some sort of salad, a snack or something in between? My zesty nachos are comprised of Indian flavored kidney beans (rajma), spicy salsa, lots of vegetables and cheese arranged atop corn chips. It bursts of flavors and textures! Garnish it with spring onions and jalapenos to add a colorful layer of appeal to this tasty snack. You may use a variety of vegetables based on your preferences. I used green pepper, red pepper, spring onions, jalapenos, tomatoes and coriander leaves. If you like, you may also use olives, lettuce etc. Enjoy with some football in the fall!

Preparation Time: 20 minutes
Cooking Time: 25 minutes (15 minutes for beans and 10 minutes baking time)
Servings: 4

Ingredients:

• 1 bag of tortilla chips, 14.5 oz.

For Beans:

• 1 can red kidney beans, 19 oz.
• 1-1/2 tablespoons oil
• 1 small onion, chopped
• 1 small plum tomato, chopped
• 1 jalapeno, chopped
• 2 garlic cloves
• 1/2 teaspoon cumin powder
• 1 teaspoon red chili powder
• Salt, to taste

For Toppings:

• 2 tomatoes, chopped
• 2 to 3 jalapeños, sliced
• 1 small red onion, chopped
• 1 small green capsicum, chopped
• 1 red capsicum, chopped
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup spring onion, chopped
• 2 bags of mozzarella cheese (16 oz. each)

Directions:

1. To make the beans, heat oil on a pan and add the chopped onion. Sauté until medium brown. Then, add chopped garlic and jalapeño and sauté until it is tender. Lastly, add chopped tomatoes and when they are softened, add cumin powder, red chili powder and salt. Mix well.
2. Rinse and drain the kidney beans from the can (or rinse, soak and boil, if from a bag). Mix well and cook for another five minutes. Keep it aside.
3. Preheat the oven to 350 degrees
4. On a baking plate, arrange the tortilla chips/ corn chips. On the top of the chips, spread the cooked kidney beans first, then layered with half of the chopped veggies listed above. Put cheese on the top and then layer with other half veggies.
5. Put the chips with toppings inside the preheated oven and bake until cheese melts.
6. Serve hot with sides of Salsa, green hot Mexican (El Yucateco) sauce and fresh guacamole. (For Fresh Homemade Tomato Salsa check the recipe on my blog.)

Mexican Nacho Sandwich

For a small gathering or with family, create a nacho sandwich buffet by setting out all the ingredients noted below (add others, if desired) for a customized experience. Let the diner choose the toppings they like and you may make unique sandwiches for each person. In my family, we prepare them that way due to varying levels of spice and vegetable preferences. The sandwich is very easy to prepare once you have all the ingredients in front of you. Enjoy!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

Bread Preperation:

• 4 pieces of Italian bread (6" long)
• 1/4 cup olive oil
• 1/4 cup melted butter

For Beans:

• 2 cans of kidney beans
• 2 medium onions, chopped
• 3 small plum tomatoes, chopped
• 6 cloves garlic, minced
• 2 teaspoons red chilli powder
• 1/2 tablespoon cumin powder
• 3 tablespoons oil
• Salt to taste

Fillings:

• 4 tomatoes, sliced
• 2 onions, sliced
• 1 romaine lettuce
• 4 jalapeños, sliced
• 1-1/2 green capsicum, sliced
• 1-1/2 bags of Mexican cheese (16 oz.)
• 4 cups cheese 
• tortilla chips
• 3 cups of salsa (Fresh Homemade Tomato Salsa)

Directions:

1. Preheat the oven on 350 degrees.
2. First, we will cook the beans. Heat oil on a pan and add the onions. Sauté until medium brown. Then, add garlic and sauté for an additional 30 seconds. Add the crushed tomatoes. When they are softened, add red chilli powder, cumin powder and salt. Mix well and add the kidney beans. (drain and rinse the beans prior to adding.) Cover and cook for 4 to 5 minutes on medium heat.
3. Slit each bread horizontally into halves so you have 8 pieces. Scoop out the middle inner portion of the bread. It will look like a boat after. 
4. Mix the olive oil and butter and brush the bread with the mixture. After, toast the bread lightly in the oven and remove. 
5. Put the chips in a Ziplock bag and crush. 
6. Next, on the bread, spread the beans and add salsa on the top. Then, add the crushed nacho chips, shredded cheese and sliced jalapeños (to taste). Bake in the oven until the cheese is melted. 
7. Take it out of the oven and put atop the veggies of your choice: lettuce, tomatoes, onion, and green peppers. If you like a spicy sandwich, then sprinkle some hot sauce, preferably of the Mexican kind (i.e. El Yucateco).
8. Nacho sandwich is now ready to serve

Rasam (South Indian)

This is a simplified recipe for Rasam made without storebought rasam powder. I learned this recipe  from one of my uncle's Madrasi cook in India. Rasam is a thin lentil soup made with tamarind pulp, chopped tomatoes and spices. Whenever my husband has a cold, he always asks me to make rasam. It is spicy and soothing! You may enjoy the rasam as a soup or have it with idli and medu vada.

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1/2 cup toovar dal
• 1 tablespoon tamarind (paste/pulp)
• 1/4 cup fresh green coriander leaves, chopped
• 1-1/2 teaspoon whole jeera
• 1-1/2 teaspoon whole black pepper (adjust according to your spice preference)
• 2 to 3 dried red chilli
• 2 dry red chilli (for tempering)
• 1/4 teaspoon asafoetida
• 8 to 10 curry leaves
• 3 medium tomatoes, chopped
• 2 tablespoon ghee
• 5 cups of water
• Salt to taste

Directions:

1. On a pan, roast whole jeera, black pepper and red chilli. Grind them into powder after.
2. Wash the dal before cooking. Drain and cook the dal with 5 cups of water in a pressure cooker. When it has cooled down, open and strain only the dal water from the top. Do not use the dal. Keep the water on the side. ( you can use the dal for your another meal, don't throw it)
3. Heat 1 tablespoon ghee in a pan/pot. Add hing and two chopped tomatoes. When the tomatoes become soft, add the freshly grinded powder from step 1. Saute for two to three minutes. Put this mixture in a blender to make the paste.
4. In another pan/pot, add 1 tablespoon ghee, two dry red chilli, hing and the paste. Sauté for two to three minutes. Add the strained dal water, tamarind paste, curry leaves and one chopped tomato.
5. Cook for five to seven minutes. Add salt to taste and cook for one more minute. Turn off the stove. Add chopped coriander leaves.
6. Serve hot as a soup or with Idli and Medu Vada.

Rava/ Sooji/ Semolina Na Dhokla

Rava dhokla, a popular Gujarati dish, is very easy to make and may be served for breakfast or as a snack. There is no soaking, grinding or fermenting involved. Just mix the rava with sour yogurt and  eno salt to make the dhokla spongy. Hope you enjoy this recipe!

Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Servings: 4

Ingredients:

• 1 cup rava/sooji
• 2 tablespoons gram flour
• 1/2 cup sour yogurt
• 4 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 tablespoon oil
• 1 teaspoon Eno salt
• Salt to taste
• Water (a little more than 1/2 cup)
• 1/2 cup chopped fresh coriander leaves

For tempering:

• 2 tablespoon oil
• 1-1/2 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Pinch of hing (asafoetida)

Directions:

1. In a bowl, mix rava, add gram flour, green chili paste, ginger paste, salt, turmeric powder and oil. Then, mix in the yogurt and get it all to a smooth paste-like consistency.
2. Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
3. Prepare the steamer by adding a little water and let it come to a boil. Grease the dhokla tray (3 tier tray) or thali with oil.
4. Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
5. Sprinkle red chilli powder, cumin powder and chopped coriander leaves on all three trays. Steam for 10 to 12 minutes on medium heat. Check to see if it is cooked by inserting a knife and if it comes out clean, then it is ready.
6. Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
7. For tempering, heat the oil in small pan. Once hot, add mustard seeds and let them pop. Then, add sesame seeds and hing. Turn off the stove, drizzle the tadka over the dhokla using a spoon.
8. Serve with green chutney.

Rava Uttapam/ Instant Sooji Uttapam

Rava uttapam is essentially a simple pancake formed with a mixture comprised of rava and yogurt and topped with some vegetables. When you are hungry and short on time, it may be made rather quickly. You may eat this for breakfast or lunch.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 1 cup rava/ sooji/ semolina
• 1/2 cup yogurt 
• 1 cup water
• 1 medium onion, chopped
• 1 medium small tomato, chopped
• 1/4 cup green capsicum, chopped
• 1/4 cup red capsicum, chopped
• 1/4 cup carrot, grated
• 1/4 cup cabbage, grated
• 3 to 4 green chili, finely chopped
• 1/2 cup coriander leaves, chopped
• Oil
• Salt to tate

Directions:

1. Soak rava in one cup of water and set aside for 10 minutes. In the meantime, chop the veggies.
2. Add yogurt and salt to the rava mixture. Mix the batter to a not too thin or too thick consistency. If needed, add a couple of tablespoons of water to bring it to the right consistency.
3. Grease and heat the pan. Pour a laddle of the batter and spread it gently. Sprinkle the veggies and press with a spatula.
4. Add oil around the edges and cover with a lid. Cook on medium heat. 
5. Cook until the rava uttapam is lightly crisp (browning bottom) and the veggies are cooked. Follow the same directions for rest of the batter.
6. Serve hot with coconut chutney. (Check the recipe on my blog for Coconut Chutney.)

Vegetable uttapam:

Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this