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.)