Khandvi, Gujarati Street Food Made Fast and Easy!

   It's been about a week since I've had the use of my stove, and with all that's been going on around here, I've been in desperate need of some kitchen therapy. When I was just about to have a total melt down the thought struck me, what about the microwave? That in itself is probably a measure of desperation since I mainly use my microwave to melt things, heat things quickly and warm buckwheat pillows. When I start turning to it for any sort of "serious" cooking I am indeed in trouble. However, there are some dishes that are just made for the microwave and Khandvi the popular Indian street food is one of them.

   When we were in Artesia last month we ate (among a whole bunch of places) at the Surati Farsan Mart and amazing place that specialized in all sorts of tasty savories and sweets, among them khandvi. If you've never had them, Khandvi is a noodle made of besan (chickpea, aka garbanzo bean flour) curds or buttermilk and spices. Quickly cooked and set, the batter is cut into strips, rolled up and sprinkled with fresh coconut, cilantro, mustard seeds and chilies. It's the perfect finger food, and did I mention it's gluten free? Once we got back from LA I couldn't wait to give homemade khandvi a try. The day my stove broke seemed to present the perfect opportunity.

   This popular Gujarati street food is very very easy to prepare and about the only tricky part is shaping the khandvi. It may take a couple of practice batches but once you get the feel for it, it's a snap. Trust me. It took me two tries to get the khandvi-making knack, but the third time was the charm and now I'm a khandvi rolling machine. All you need is a bag of garbanzo flour, and a tub of yogurt. And some mustard seeds. And some cilantro.



And some practice.

Khandvi

Here's What You Need:

1 cup of besan flour (garbanzo bean flour aka chickpea flour)
1 cup of plain yogurt
1 cup of water
1/8 tsp of turmeric
salt to taste
a pinch of hing (Asafoetida)
1 Tbs vegetable oil ( I use coconut oil)
1 tsp of mustard seed
2 Tbs of chopped fresh cilantro
2 Tbs of grated fresh or frozen unsweetened coconut
1 serrano chili split in half
tin foil.

Here's What To Do:

In a large microwave-safe bowl mix together the besan flour, the asafoetida, and the turmeric.

Add in salt to taste. I usually add in about 1 tsp. When the batter is mixed check it and see if you need more.

Stir in 1 cup of yogurt.

Mix everything together well. The one thing you want to avoid in making this batter is lumps. Try to get it as smooth as possible.

When the yogurt is thoroughly incorporated, add in 1 cup of water.

Blend everything together well.

When the batter is nice and smooth, pop it into your microwave for 1 and 1/2 minutes.

When it's done, take it out and mix it together well, smoothing out any lumpy parts.

Make sure you scrape the sides of the bowl. The batter is cooking and you want it to be smooth so that it can cook evenly. Raw garbanzo flour can have a bitter aftertaste so it's important that it 's cooked through.
While the batter is cooking in the microwave, spread a couple of long pieces of tin foil out on a counter or work surface. Set them aside.
After you've smoothed the batter again, put it back into the microwave for another 1 and 1/2 minutes.
Take it out again and give it another smoothing beating. You can use a mixer if you need to.

Pop it back in the microwave for another 1 and 1/2 minutes.
When you take it out for the final time, whip it again. It'll be thick but try to get it as smooth as you can.

Now, this is the only tricky part where it's important to work fast, as the batter will start to firm up and set.
With a spoon, drop a  strip of batter along the edge of one of the sheets of tin foil.

Take a flat edged spatula and spread the strip of batter down the foil, almost as though you were plastering a wall.

Drop another strip next to the one you just spread, and then spread that one too.

Keep doing this until the foil is covered with a thin smear of the batter.
Let the batter set for 5 minutes.

The traditional way of doing this is to grease the back of a thali (large steel serving plate) and spread the batter on that, but since you may not have those around, I used foil which also makes it easier to clean up afterwards.
Once your batter has dried, take a knife and trim off the ragged tops and sides.

This will make them even and easier to cut and roll.
Cut long strips down the length of the batter on the foil.

With the tip of your knife lift up the top edge of the strip and start rolling, gently.

Keep rolling...

...until you have a nice khandvi.

When you feel it's the right bite size, cut it and place it on a serving plate.

Keep doing this until all the batter has been cut and rolled.
I kept having this song running through my head while doing this.
"Rolling, rolling, rolling, keep that batter rolling, on your foil keep rolling, Khandvi !"
Sort of like Rawhide...??? Anyone? Well, it kept me in the zone, what can I say.



When all the khandvi have been rolled, arrange them nicely on a serving plate.
Sprinkle them with the grated coconut.

And then add on the chopped fresh cilantro.

Now for the chaunk, or tempering.

In a small skillet heat 1 Tbs of vegetable or coconut oil.

When the oil is hot, toss in 1 tsp of brown mustard seeds.

Add in the serrano chili split down the middle.

When the mustard seeds start to pop, pour everything over the khandvi on the platter.

And serve it up.

   There they are, a delicious finger food, perfect as a party appetizer. A little bit of practice and you'll be rolling these little buggers easily and in no time. You'll love them and your gluten free friends will love you for it.

    In closing, I just want to mention the passing of one of the great Indian chefs and food writers, Tarla Dalal. I have always loved her recipes, and though she is gone, all that she contributed, bringing Indian cuisine to people like me will be ever appreciated.

      Now that my stove is back in action I'll be cooking up some more Indian street foods for holiday party giving, and a special return to my Italian roots. Follow along on Twitter kathygori

The Great Pumpkin, Kerala Style

   It's pumpkin season! Fall has always been my favorite time of year. I like it when things turn brown and red, there's the smell of woodsmoke in the air and the dark falls early. Some of my favorite foods start showing up at the the Farmers Markets, Brussels sprouts, pomegranates and of course, pumpkins.

   Now pumpkins aren't all that hard to get most of the year, the canned ones at least. But are what we're really getting in those cans pumpkins or not? Actually, not since most canned pumpkin is actually canned squash. After all, a gourd by any other name... still tastes great and often times a whole lot better than most of the pumpkins one can find out there. As this article from the New York Times points out.

   Consider the Sugar Pie Pumpkin. I feel like Rod Serling.

Don't let the name fool you. These little suckers are neither sugary or great for pies. As you can see. They're tough, stringy and not all that meaty.

They are however, great for Jack-O-Lanterns. Just use another type of squash for any cooking and eating purposes, you'll be happier. What I usually use for my pumpkin cooking needs is a good Butternut Squash.

   This is an easy curry from Kerala that cooks up fast and is warming for those cooler Fall nights ahead. I fixed this curry for a casual Indian dinner party a couple of weeks ago. A vegetanble side dish and some rice were added and we had a complete feast.

Kerala Pumpkin Curry

Here's What You Need:

4 cups peeled and chopped Butternut Squash
1 cup cooked black eyed peas (frozen or canned is fine and easier)
1/2 tsp turmeric
1/2 tsp Kashmiri chili powder
salt to taste
1 and 1/2 cup grated fresh or dried coconut
1 tsp cumin seeds
1 serrano chili
30 curry leaves
1 and 1/2 tsp brown mustard seeds
3 dried red chilies seeded and crumbled
6 Tbs grated coconut (fresh or dried)
4 Tbs coconut oil or other vegetable oil

Here's What To Do: 

If using frozen black eyed peas, defrost them. If using canned, drain them and rinse them well.
Set them aside.
Peel and chop the butternut squash into cubes. Set them aside.
Pour 2 cups of water into a pan or kadhai.
Add in the butternut squash cubes.

Add the turmeric powder, Kashmiri chili and  salt.

Put a lid on the pan and let the squash cook on a low heat for about 15 or 20 minutes. It should be tender.
Keep an eye on the water in the pan while cooking. You don't want it to dry up. If it starts to, add a bit more water.
While the squash is cooking, put 1 and 1/2 cup of the grated coconut, the cumin seeds and the Serrano chili into a grinder.

Add about 1 cup of water and blend it into a paste

When the squash is cooked through, add in the coconut paste.

Add in the black eyed peas.

 

If it looks too thick you can add a bit more water to thin things out.
Stir things around and make sure everything is mixed together well.

Put it back on the heat and simmer it all for about 10 minutes or so. The idea here is to get the flavors to marry well.
If at any time the stew becomes too thick, always add just a bit of water.
When it's all cooked through, put a lid back on the pan and set it aside.

It's time for the chaunk!

In a small pan or skillet, heat 4 Tbs of coconut oil.
When the oil is hot, add in the mustard seeds.
When they start to pop and crackle, toss in the curry leaves, and dried red chilies.

Cook until the curry leaves start to crisp up and the red chilies darken.
Toss in the 4 Tbs of grated coconut and cook it until it starts to turn light brown.
Don't let it burn.
There should be an even golden browning.

Pour the whole thing into the pumpkin stew.

  I served this curry hot over Basmati rice with spices, chapatti, green beans with coconut and peanuts and a mango curd.

   Of course there was dessert.  Coming up next, a dessert from Chennai,with dal.

   I just wanted to add here that I thank each and everyone who's sent me wishes regarding my dad. Right now things are not looking too good, he's in and out of lucidity, and we'll know a lot more in the next 24 to 48 hours as to what the prognosis is. Until then, once again thanks to all for your kindness.

A Simple Indian Summer Salad of Black Eyed Peas

   A few weeks ago, after we had our #Indianfoodpalooza I got an email from my friend Amanda of Dabblings and Whimsey. Amanda was embarking on her own Indian cooking binge and asked me if I'd like to contribute a guest post to her blog. Someone new taking up Indian food? How could I resist?

  Amanda told me that I could give her any sort of recipe I wanted, and since we've had really warm temperatures around here, my mind has been drifting ahead to Summer weather. I've been thinking of cook outs, Tuesday night picnics at the Sonoma Farmer's Market and various Summer backyard pot luck parties. Of course with all this going on, one wants to spend the least amount of time one can in the kitchen during warm weather, so this black eyed pea salad recipe seemed perfect to share for many reasons.

   One, it's easy

   Two, it's got very simple ingredients

   Three, it's fast!

   Four, it can be made ahead and served at room temperature.

   This easy peasy (yeah bad joke I know) Indian version of potato salad will kick those baked beans to the curb every time.

 

Black Eyed Pea Salad

Here's What You Need:

1 package of frozen black eyed peas ( I love Stahlbush Island Farms  brand) or 3 cups of cooked black eyed peas.
3 Tbs of vegetable oil
3 peppercorns
2 cloves
1 bay leaf
1 tsp. cumin seeds
1 tsp seeded chopped fresh green chili
1 cup of finely chopped onion
1 cup of finely chopped tomato (you can also use unsalted canned)
1 tsp of salt
2 Tbs of sour cream
1/4 to 1/2 tsp of Kashmiri chili, or a half and half mix of cayenne and paprika
A handful of chopped fresh cilantro

Here's What To Do:

In a kadhai or skillet heat 3 Tbs of vegetable oil.
When the oil is hot toss in the cloves, bay leaf, peppercorns, and green chili.
Stir everything around for a minute or so and then add in the onions.
Cook the onions until they're slightly brown, about 10 minutes or so.
Add in the tomatoes  and cook them down for about 5 minutes, or until they're softened.
Add in the black eyed peas, sour cream, salt, Kashmiri chili or cayenne paprika mix.
Cook everything for another 8 minutes or until the black eyed peas are warmed through.
Make sure you keep the heat on the low side so that the sour cream doesn't curdle.
Sprinkle the dish with chopped fresh cilantro.
Bring it to room temperature before serving.

    I served this salad up with some grilled chicken, and couldn't resist using a gorgeous plate currently on loan to me for photographic purposes. The plate was made by Paula Wolfert's husband  novelist William Bayer who also as you can see, happens to be a very gifted potter.

   So thanks so much to Amanda, for giving me this opportunity to share a favorite dish with a whole new group of people. Coming up next, I get a real scale  and you can get one too courtesy of OXO. Follow along on Twitter @kathygori  

Dal And Potatoes, A Simple, Easy, Meatless Meal

   When I was growing up there were a few food rules at my house. Rice or potatoes, lentils or potatoes, never both. At least not at the same meal. That would be wrong wrong wrong. Sort of like wearing white shoes after Labor Day or more than three pieces of jewelry at once. Tres un chic dontcha know.
   Okay, now to be honest, who am I kidding? I never got rice or lentils growing up. Or if I did, it was an accident or at a relative or friend's house. It wasn't until I started cooking Indian food 21 years ago that I learned that 2 American "no nos" make an Indian meal a great big "YES!"
    A good dal is the foundation of any good Indian meal. Served simply with a vegetable, you've got an easy, fast, economical meal. Dressed up and married with a couple of potatoes and you've got a side dish that goes with any Indian or Western style feast, plus a true comfort food. 'Cause bottom line, that is what this is. Straight up, I could put on a pair of PJs and dive into a kadhai full of this while watching a Real Housewives of New Jersey Marathon. I'm not proud of that but yes, it's true.
    Now that we're making the transition into cooler weather, this dal also works for those last end of summer, early fall cookouts that might be happening. The lentils are channa dal (yellow split peas are a good substitute). The spices are simple and any of them are available in any Supermarket or WF spice aisle. This is a real easy anytime dish, and it can be ready in about an hour.

Dal and Potatoes

Here's what to do:
Wash and rinse 1/2 cup of channa dal.
Put the channa dal into 3 cups of water with 1/2 tsp of salt.
Bring it to a boil
Then turn the heat down, put a lid on things and simmer it gently for 1 hour.
While that's happening
 Peel 4 new potatoes (I love Yukon Golds for this.)

Put them into boiling water and let them cook for about 20 minutes or so until they're done.

 Drain them and cut them into 1/2 inch cubes and set them aside.
 In a skillet or kadhai heat 3 Tbs of vegetable oil
 When the oil is hot toss in:
  1/4 tsp brown mustard seeds
  1/4 tsp of cumin seeds
  10 fenugreek seeds
 When the cumin and fenugreek seeds get dark and the mustard seeds start to pop, toss in:
  1 medium sized onion finely chopped

 One 3/4 inch piece of fresh peeled ginger finely chopped
 Stir fry the onions and ginger for about 5 minutes

 Then add in:
  The dal

The potatoes

 1/2 tsp of salt
 A few turns of ground pepper
 1/8 to 1/4 tsp of Kashmiri chili or cayenne 
 3 Tbs of tamarind puree or if you don't have it use 2 Tbs of lemon juice
Mix everything together and cook gently for about 5 minutes over medium heat until everything is heated through.

Sprinkle the dish with chopped fresh cilantro and you're done.

   There it is, a warm comforting dish of dal and potatoes. Put together, it's a sort of warm Indian potato salad that goes with a variety of dishes or all by it's lonesome with an evening of the Bravo Channel. It's just the sort of thing I've been fixing around here lately when the script finishing pressure is on.
   Coming up next, I am in love... with a ceramic bread baker and I go all pioneer with sourdough starter. Follow along on Twitter @kathygori