Khandvi

There are some dishes which one doesn't try for the simple reason that they look complicated. LIke Tiramisu for instance. Getting my head wrapped around the fact that there are several layers of creamy coffee flavored lusciousness with different textures mingling perfectly has to be complicated to venture.
Another dish is Khandvi. It has always been one of my favorite snacks. A snack from the state of Gujarat, these rolls made with chickpea flour melts in your mouth like a nice smooth slice of mozzarella. How does one get these rolls from a small mound of flour was totally beyond me. The tempering with spluttered mustard gives the desired crunch. Mmyum.
Last weekend I fought my fear of failure. It was a tough fight. Shedding inhibitions. Conquering the feeling of ending up with potfuls of food which could only be poured down the sink before anyone even attempts a taste. I finally rolled up my sleeves (literally) and tried out this recipe.
The results were simply mouthwatering. I am amazed at the deliciously simple method.

A cup of chickpea flour

A cup of yogurt (I used non fat, next time am going to try Greek yogurt)
2 to 2-1/2 cups water
a pinch of asafoetida powder
quarter teaspoon turmeric powder

Salt

1/2 teaspoon each of mustard seeds, cumin seeds, sesame seeds
a few curry leaves 

2-3 green chillies, slit
chopped cilantro
Oil

Mix together chickpea flour, asafoetida, turmeric powder and salt. Add yogurt and water. Mix well. Use a whisk, it will help with removing lumps.

Prep the rolling surface. I spread aluminum foil on my counter-top. Then spread a teeny bit of oil on it. You can use any flat surface like the back of a steel plate (thali) or a cookie sheet.

Now pour the chickpea mixture into a pot and heat on medium heat. Keep stirring, use a whisk. Beware of lumps! The mixture will thicken soon enough. Turn off heat.

Pour a bit of the mixture on the Al foil and then using a spatula (I used a crepe turner) spread the mixture as thin as you can. Wait about 10 minutes. Then start at one end and roll up the thin sheet which would have set by now. Cut into 1 inch pieces.

For the seasoning: Heat oil, add mustard. After the mustard splutters, add cumin, sesame seeds, then add curry leaves, peppers. Pour this seasoned oil over the rolls.Garnish with chopped cilantro.

You can serve these Khandvis with cilantro and mint chutney. I gobble them up just by themselves.

There's a lovely video by Show me the curry here.

'Not fried' green tomatoes

Today a friend passed on to me great heirloom tomatoes from her absolutely lush garden. And I remembered a recipe from my pal from a long time ago. Maya's favorite accompaniment with rice, this was what she cooked most times for dinner. She would tell me in a story of self critical mirth that she made it only six days a week.

Maya's tomato chutney is a traditional recipe from Karnataka, from her mum's kitchen. Its usually made with ripe red tomatoes but I discovered today that it tastes fantastic with green ones! Here's my version. Delicious with hot fresh bread. Use as a spread with slices of cucumber, and you have a delectable sandwich.

Green tomato chutney

1/2 tablespoon oil
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp dry minced garlic
1 dry red chilli
1/4 tsp turmeric
1/2 tsp paprika powder (more if you want it spicier)
salt to taste
1 tblspn urad dal or chana dal (split chickpeas)
A wee bit of sugar
1 cup chopped green tomatoes

In a pan, heat oil (med. heat) and add cumin seeds, fry for almost a minute until the seeds turn slightly brown. Add coriander seeds and the dry minced garlic and dry red chilli, fry for about a minute. Add the dal. Fry until the dal becomes golden brown, add the tomatoes. Add salt, sugar and paprika powder. Fry. Turn heat to low and cook well, about ten minutes at least. Let the mixture cool. Pour the mixture into a blender and blend into a paste. Keeps well for at least a week in the fridge.

Tofu bhurji

This is a great take on Egg Bhurji the quintessential Mumbai spicy scrambled egg breakfast paired with soft fresh buttered buns or Paav. mmyum! I made this version with extra firm tofu, but I guess one can make it with softer tofu as well.

Cumin seeds
Onion (chopped)
Ginger (small piece)
Turmeric
Red chili powder
Pickled peppers (chopped)
Green peppers (finely chopped)
Tofu
Peas (a couple tablespoons of frozen peas would work well)
Tomato (chopped)

In about a couple tsps of olive oil, add a tsp of cumin seeds, fry for a minute then add onion and ginger and fry until onion gets translucent. Add half tsp of turmeric, and red chili powder. Add green peppers, pickled peppers, peas. Stir for a couple minutes, then add crumbled tofu. Fry well on high heat. Add tomatoes. Stir well.
Remember to season with salt at every point right from the onions to the tomatoes.

This would be great as a bruschetta, on sliced, toasted french baguette, rubbed with garlic.

I'll post pictures the next time I make it again, which I suspect will be soon, judging from the way it turned out today!

P.S.  I thought I'd add this as a comment, since I saw this now. But I can't add links to comments for some reason. I saw a wonderful recipe using tofu, similar one, by my friend Vaishali. She pairs her bhurji with wonderful bagels as a breakfast item. Super! Here.

Tofu jiaozi for Tuesday

Tuesdays are vegetarian days for me, my small shot at self discipline. So when Vaishali announced her vegan Chinese challenge, I though it would be a wonderful thing to try for Tuesday dinner. It would be a wonderful way to curb that Chinese craving I have been having ever since I read about the challenge.

During her trip to my place last month, Xiaoying had taught me to make pork dumplings (jiaozi)the way she used to, in Shanghai. It was just a simple matter of a proper protein substitute to veganize it. I must admit that it turned out really really well.
This dish goes to Its a vegan world: Chinese at Vaishali’s site.

Tofu dumplings

Wrapper: I used store bought wrappers, but I have made jiaozi wrappers with flour, and water, mixed to make a stiff dough, and rolled out into thin, 3.5" circles.

Filling (for about 10-12 dumplings):
1/2 cup Soft tofu
1/2 cup Cabbage (Napa is the best, but even the usual cabbage will work) chopped real fine.
1/2 inch ginger piece, minced
1 clove garlic, minced
1 serrano/thai pepper (optional and depends on how hot you want the dumpling to be)
1 tsp soy sauce
salt to taste

Mix the filling ingredients.

Take a wrapper, and place about a tablespoon filling to one side of the circle. Moisten the edge of the circle. Fold the other side of the circle and seal. You can either pinch the edges to make it nice and frilly or use a fork to press the edge.

Meanwhile bring water to a boil in a pot. Add a few dumplings to the water. Wait till the dumplings rise to the surface. Add cold water, bring it back to a boil. By this time, the dumplings should be ready to be taken out.

Serve hot with a mix of soy sauce and sriracha hot sauce.

If there are leftovers, you can refrigerate it, and then just pan fry before you serve again. Dont microwave.

Asian style chicken 'popcorn'

I concocted this a while ago on a day when I really craved to sink my teeth into some flavorful chicken appetizer. And this worked really well! Monu, I am sure you would enjoy making this (sorry, though since its me, i just use andaaz se spices)!

Chicken breast
ginger
garlic
soy sauce
lemon juice
black pepper powder
hot sauce
egg
bread crumbs
Chopped green onions for garnish.

cut chicken breast into 1/2 inch cubes. In a ziploc bag, add soy sauce, pepper powder, thinly sliced ginger and garlic, a couple drops of lemon juice. Add the chicken cubes, seal the ziploc bag, squeeze out as much air as possible. Leave the marinating chicken in the fridge overnight.

In a bowl, beat eggs, add salt, a few drops of hot sauce and pepper.
In another bowl, add breadcrumbs, salt, pepper and chilli powder.
Heat oil in a pan
Dip the chicken cubes first in the egg batter, then in the bread crumbs and then shallow fry in medium hot oil till they are brown and crispy on the outside.

Garnish with chopped green onions.

Serve hot with ketchup or hot sauce.