KHANDVI / SURALICHI VADI

Khandvi recipe is a famous Gujarati snack. Khandvi is quite popular in all parts of India. Suralichi vadi is a Mahrashtrian version of Gujarati KHANDVI. It also known as Pittod in Rajasthan. It is healthy snack and very good for diabetic and heart patients. It is best option for your kitty parties or potluck you want to take something unique because you like it when people appreciate…..right ???  As it has gram flour and curd [buttermilk]which makes it healthier and moreover it in not a fried snack. I love khandvi and tried so many times but every time I failed. I have seen many recipes on food groups in pressure cooker. So tried this time in pressure cooker and I passed and I am so happy. It is not that much complicated dish what people think. It needs a lot of whisking which is painful to our hands. But when we make this in pressure cooker it saves time and also easy to make. Kill your fear and anxiety about making this delicate dish at home. Try this delicious, aromatic, flavourful and easy to make khandvi recipe. Follow the step-by-step picture recipe below and try this in your own kitchen. Proper measurements are very important for this recipe. 

INGREDIENTS:

1 Cup Besan / Gram Flour/ Chickpea Flour

1 tablespoon Ginger-Green Chilli Paste

¼ teaspoon Turmeric Powder

Salt as needed

2 Cups Buttermilk [see notes]

For Tempering:

3 teaspoon Oil

1 teaspoon Mustard Seeds

1 teaspoon Sesame Seeds

2-3 Dry Red Chillies/ Green Chillies

Few Curry Leaves

1/8 teaspoon Asafoetida

Other Ingredients for Garnishing:

1 tablespoon Grated Fresh Coconut

1 tablespoon Chopped Coriander

METHOD:

STEP 1 – In a mixing bowl, add sieved gram flour, turmeric powder, salt and ginger-green chilli paste and give a nice mix. Add buttermilk in it and mix well with the help of whisk.

Make a lump free and smooth flowing consistency batter. [see notes]

STEP 2 – Grease a back of a big thali / kitchen counter with oil. [see notes]Keep it aside.

STEP 3 – Add water to pressure cooker and keep it for heating on low flame.

STEP 4 – Add the batter in a bowl/ vessel and place it in pressure cooker. Pressure cook for 3 whistles on medium flame.

STEP 5 – Once the pressure releases, take the vessel out and give a nice mix.

STEP 6 – Immediately take a spoonful batter and spread on the greased thali / kitchen counter.

Allow it to cool for 5-10 minutes.[see notes]

STEP 7 – Now cut into 2 inch size and roll them tight making sure there are no cracks forming on khandvi.

  Arrange them in a serving plate.

STEP 8 – Make a tempering with the ingredients listed under title ‘For Tempering’. Pour it over the khandvi.  

STEP 9 – Furthermore, garnish the khandvi with chopped coriander and grated coconut and serve.

Serve khandvi with a hot cup of tea and enjoy.

NOTES:* Use sour buttermilk for this recipe. If using curd then take it in 1:1 proportion i.e. 1 cup curd and 1 cup water. Mix it and whisk it and then use it.

              *Batter should be very runny/ watery.

             *You can use aluminium sheet for spreading the batter instead of thali.

             *Don’t keep spaces, otherwise the khandvi usually breaks in those parts during rolling and does not look even.

             *As soon as you remove the vessel from pressure cooker, be fast here. You will have to work really quick. The batter thickens very quickly after cooling and when it cools down, it’s not easy to spread it. 

UKADICHE MODAK

Ganesh Chaturthi, a festival celebrated almost everywhere in Western India is also a time to indulge your sweet tooth. To welcome Lord Ganesha, we prepare laddoos, modaks, puran poli, kheer and other delicacies. The most famous of them all is Ukadiche Modak- A sweet rice flour dumpling filled with saran which is prepared with coconut and jaggery as main ingredients. Served hot with a generous amount of sajuk toop / pure home made ghee. Modak is Lord Ganesha’s most favourite food. That’s why it is offered to him as Prasad / Naivedya during the Ganesh Chaturthi festival. Ukadiche is the Marathi word meaning steamed. Shaping part is very time consuming and messy task. Here I shared the shaping of modak with the help of mold. As I am a beginner[only for ukadiche modak], I tried them with mold only because I don’t want to take a risk of breaking the outer shell. It is also helpful if you are short on time. It doesn’t require that much time compared to shaping by hand. I promise I will try it without mould and share it as soon as possible. Pleating and shaping them by hand needs practice, patience and expertise. I want beautiful looking modak so tried it with mold, if you do not care for the look then try to shape it by hands.

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

For Cover / Ukkad:

1 Cup Rice Flour

2 tablespoon Sabudana Flour 

1 ½ Cup Water

A Pinch Salt

1 teaspoon Ghee

For Stuffing:

1 tablespoon Ghee

½ Cup Grated Jaggery

1 Cup Grated Fresh Coconut

1 teaspoon Poppy Seeds

1 teaspoon Sesame Seeds ( optional )

¼ teaspoon Cardamom Powder

¼ teaspoon Nutmeg Powder

2 tablespoon chopped Nuts ( optional )

METHOD:

Preparing Rice Dough:

STEP 1 – Place a sauce pan on medium heat. Add water in it with ghee and salt. Bring it to boil.

STEP 2 – Add rice flour and give a nice mix using a spatula. Make sure that there are no lumps.

STEP 3 – Cover it and cook for 2-3 minutes. Do stir once or twice in between. Switch off the flame and let it rest for 8-10 minutes.

Preparing the Stuffing:

STEP 1 – For preparing the stuffing, heat another non-stick pan on medium flame with ghee.

STEP 2 – Add poppy seeds and let them crackle.

STEP 3 – If using sesame seeds, add now and sauté for 10-15 seconds .[I did not used sesame seeds]

STEP 4 – Add jaggery with grated fresh coconut and mix well.

STEP 5 – Jaggery will melt first but when the moisture evaporates mixture will become dry. It took approximately 3-4 minutes. [see notes]

STEP 6 - When the moisture evaporates, switch off the flame and add cardamom and nutmeg powder in it and mix well.

STEP 7 – Remove it in a plate or bowl and let the mixture cool down.

Shaping Modak:

STEP 1 – Transfer the rice mixture in a plate when it is still warm. Start kneading it with 1-2 teaspoon luke warm water if needed. Make sure that the dough should not be sticky.

STEP 2 – Divide the dough in equal size balls and keep them aside.

STEP 3 – Grease the inside of the modak mould with ghee and keep aside.

STEP 4 – Take one ball, put it in modak mould and press it tightly and make the hollow center.

STEP 5 – Stuff in 1 teaspoon / as required filling in it, using your finger press the stuffing inside and seal the bottom. Do not use too much stuffing otherwise modak will break while steaming.

STEP 6 – Heat a steamer with water in it. Grease the steamer plate with some oil / ghee. Keep aside.

STEP 7 - Make all modak with the remaining dough likewise. Keep it covered while you shape the rest.

STEP 8 – Bring the water to boil in the steamer. Keep modak in plate and 

steam them for about 12-15 minutes on low heat.

STEP 9 – Let the heat release, remove modak from steamer and drizzle ghee on the top. [see notes]

Modak are ready to offer to Lord Ganesha. 

NOTES: *Make sure that you do not overcook the jaggery mixture otherwise it may harden the mixture and you will not be able to stuff it.

               *Ghee on the top of hot modak enhances the flavour and also makes them aromatic.

SPICY AND CHEESY POHA MODAK

This recipe is one of my favourite and my own innovation. I have tried it during ganapati festival and made Modak for my Ganapati Bappa with this. I was very eager to share this with you all. Other than regular kanda batata poha I never tried something like this. So this time, I wanted to prepare something innovative and different from my usual Indian cusine. Deriving inspiration from various recipes I have seen on the food shows and fb food groups and from Aranchini Balls which I have not tasted yet, I wanted to try to make a croquette out of poha. This turned out just beautiful and delicious. A gorgeous ball which is super spicy on outside and once you bite into the crispy shell, you get to enjoy the mildly flavored soft and cheesy inside. Gooey Mozzarella in the center which is the surprise element in my dish. This recipe is fully with our Indian flavours and spices which we use to make poha but used with a twist. Here I also added grated carrot which enhance its taste and it is healthy too. Here one more innovation I have done that I coated the modak with fine sev which we use for bhel puri or chaats. You can add grated paneer to it which also gives a nice taste. It is great snack recipe and is a great dish for occasions like kitty parties or picnics or birthday parties. So try out this quick and easy to make recipe and surprise your family and friends with a gooey and cheesy treat.

  INGREDIENTS-

1 Cup Poha/ Flattened Rice

1 small Onion, chopped finely

2 Green Chillies, chopped

1 tablespoon Ginger Garlic Paste

2 Boiled and mashed Potatoes

1 Carrot ,grated

2 tablespoon chopped Coriander

1 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Dry Coriander Powder

1teaspoon Garam Masala

1 teaspoon Amchur Powder

Salt as needed

Cheese cut into small cubes

Other Ingredients-

Maida +Water+Chilly Flakes paste for coating

Fine Sev for coating

Oil for frying

METHOD-

1. Wash n soak poha for 10 min.

2. Then add all ingredients n mix well n make a soft dough. Adjust the spices accordingly.

3. Grease your hands with oil.

4.Take a small portion of dough, give it a cup like shape. Put one cheese cube in it.

5. Close the sides n try to shape it like modak in a greased modak mould.

6. Deep it in maida paste.

7. Coat well with sev and keep aside.

8. Likewise make all the modak with rest of the dough.

9. Heat oil in a wide kadai on low flame.

10. Deep fry the modak till golden brown n crispy from outside.

11. Drain the excess oil on tissue paper.

12. Serve them with tomato sauce.