Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Sunday, June 30, 2013

Handvo(savory cake)

Handvo or handwa is a traditional Gujarati dish, which is a healthy tasty savory cake. It's madewith coarsely   ground rice and lentil . I made the variation with quinoa instead of rice. Hopefully you also like the taste. It's full of protein.

1/4 cup long grain rice
1/2 cup quinoa 
1/4 cup brown rice
1/4 cup Chana dal
1/4 cup urad dal
1/4 cup arhat daal
1/2 cup yogurt (plain)
3 tsp ginger green chili paste 
2 tsp garlic paste
2 cup bottle Garud (grated)
1/4 tsp ajwain
1/4 tsp turmeric powder
2 tsp salt
4 tsp sugar
Curry leaves

2 tsp sesame seeds
2 tsp mustard seeds
4 tbsp oil
1 tsp fruit salt

Wash and soak rice, quinoa, lentils for 4-5 hours.
Ground the mixture after draining the water, keeping it coarse
Add yogurt and grind a bit more. Take it in a big bowl
Add grated bottle guard, ginger chili paste, sugar, ajwain, salt, turmeric powder, garlic paste . Mix well . 
Heat 1 tbsp oil in a pan, switch off gas, add curry leaves and red chili powder. Add to the mixture.
Cover and keep to ferment over night.

Per heat over on 350 C
Oil a muffin tray or a cake pan , pour batter in each hole,  Heat oil in a pan, add mustard seeds and allow to tamper, add few sesame seeds on top of batter. Then add hot oil with mustard seeds, it will temper the sesame seeds.

Cover with aluminum  foil and bake for 40 min, add eno in fermented mixture , and mix well
Then check with tooth pick if done, set oven on broil and broil for 10 min but keep close eye.
Serve hot ( after 10 min of cooling)or cold, you can keep in refregeriater for a week. Serve with tomato ketchup and green coriander sauce,  

Note: you can also use shredded zucchini, carrots, cabbage with bottle gaurd.
Take 1 cup white rice, instead of 1 cup white rice, quinoa, brown rice to make traditional way.

Wednesday, May 1, 2013

Tapioca wafers/ sabudana Papad

Tapioca is one of easiest to work with ingredients, this particular recipe is a quick one for gluten free appetizer or evening snacks. You can get these ready made wafers/ papad from Indian supermarkets and deep fry those. Sprinkle black pepper and salt when still hot. Serve hot. It's a quick crunchy snack.

I will post recipe of making the wafers from scratch at home soon.

Wednesday, April 10, 2013

Quinoa Appam


  • Quinoa [1 cup] (I usually buy organic one from Costco)
  • Brown Rice [1 cup] or white rice [1 cup]
  • Split Pigeon peas  (Toor Daal)  [1 cup]
  • Ginger [around 1 inch piece]
  • Green Chillies [approx 3-4] according to taste
  • Salt according to taste
  • Cumin Seeds [1/2 tsp]
  • Garam Masala [1 tsp]
  • Shredded Carrots [1/2 cup]
  • Shredded Cabbage [1/2 cup]
  • Turmeric powder [1/4 tsp]
  • Shredded coconut [1/2 cup ] [optional]
  • some oil for making appam

1.     Soak Rice, Quinoa , Lentil (Toor daal) for around 3 hours in water.
2.    after 3 hours remove excess water and grind into a paste (use some water if needed for grinding), but avoid excess of water.
3.    Mix ginger and green chili and grind again.
4.    Once grounded properly mix salt, cumin seeds, garam masala , shredded cabbage and carrots , turmeric powder, coconut.
5.    When ready Heat appam pan on gas on medium or low medium heat. pour few drops of oil in each mold.
Quinoa Appam
6.    Then pour spoonful of batter in each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the appam will get dark while the inside remains uncooked. 

Flip over and cook the other side until it is cooked . Remove and serve hot with some ketchup or chutney.

Saturday, April 6, 2013

Lentil Dumplings in Yogurt Sauce (Dahi Bhalle)

Lentil Dumplings (Dahi Bhalle) is a popular street Food in India. Its a tasty treat for every age and healthy food. I have many childhood memories related to Indian street food. New North India its named as "Chaat", a treat colorful spicy treat! Dahi Bhalla is treetaed is king of "Chaat" :)


  • Urad Daal/White Lentil (1 Cup) (Soaked 4-5 hours)
  • Salt (preferably Rock Salt, you can use table salt if not available), to taste
  • Green Chili , 2
  • Ginger , 1 inch piece.
  • Oil for Deep Frying
For Yogurt Sauce:
  • Well beaten plain Yogurt (1 Cup) , Use Vegan Yogurt , or skip Yogurt for Vegan Version
  • Rock Salt
  • Powdered roasted cumin
  • Chaat Masala (Skip for GF version)
  • Red Chilli Powder
  • Green sauce (Mint & Coriander Sauce)
  • Tamrind Sauce (Skip for GF version)


  • Grind Lentil with very less water, add chili, salt and Ginger to grinder and grind one more time.
  • Deep fry Dumplings by adding the lentil mixture in a wok and take out when dumplings turn brown in a paper towel.
  • Make all dumplings in batches of 5-6 at one time.
  • Boil water in a seperate vessel and add some salt to it, switch off the burner.
  • drop fried dumplings in boiled water and cover and let sit for at least 30 min.
  • Now squeeze water out of dumplings, place 4-5 dumplings in a bowl.
  • Top with 3-4 tbsp yougurt, add sauces per taste.
  • Sprinkle chaat masala, cumin poder, chilli powder, salt and serve immediately. 

Tuesday, April 2, 2013

Instant Dhokla (Steamed Chick Pea Snack)


  • Besan (Chick Pea flour) - 1 Cup
  • Water 3/4 Cup
  • Green Chilli , 2 , chopped finely
  • Ginger - grated
  • salt - per taste
  • Lemon Juice - 2 tsp
  • Sugar - 1 tsp
  • Istant fruit salt - 1 tsp
  • Oil - 1 tsp

  • Mustard Seeds - 1 tsp
  • Sesame Seeds - 1 tsp
  • Green Chilli - 2 - Slitted
  • Water -1/2 cup
  • Oil - 1 tsp
  • Curry Leaves - 2 Strands
  • Green Corriander leaves

  1. Mix Flour, Water in a big bowl properly.
  2. Add salt, lemon juice, Grated chilli, ginger, sugar ,oil in the mixture
  3. In steamer add water and prepare a flat bowl by greasing throughly.
  4. once ready mix instand salt in mixture and pour in the Greased bowl. and steam for 15-17 minutes.
  5. prepare tempering in separate pan, by heating oil in a pan, add mustard and sesame seeds. Let them splutter. then add slitted green chilli, curry leaves . after 2 min add water and let mixture to boil.
  6. cut Steamed dhokla and pour tempering mixture. Top with Green corrionder leaves.
  7. Serve with Green Mint Sauce.

Yummy Tango Sweet Potatoes/Yam

Sweet Potatoes are my all time favorite Evening snack, I roast or boil a few over the weekend , and reheat over the weekday after work.You Can enjoy this any time of the day . It can be combined in soup, salad, curry or deserts.


  • Organic Yams (3 medium sized)
  • Salt (preferably Rock Salt, you can use table salt if not available), to taste
  • Freshly ground Black pepper Optional, to taste
  • Chaat Masala (skip for Gluten Free), 1 tsp
  • Lemon Juice (2 tsp)


  • Roast Yam on a pan in stove or Oven until cooked , prick with fork a few times.
  • Let it cool down a bit
  • Peel and cut in rounds of 1/2 inch 
  • place in serving bowl, sprinkle with lime juice, salt , pepper , chaat masla (Skip if you are allergic to Gluten)
  • Enjoy after cooled down or a bit warm.
Yummy Tango Sweet Potatoes/Yam

Sunday, March 31, 2013

Corn Steam Cakes (Makki Idli)

  • CornMeal (1 Cup) I use Gluten Free Bob's Mill
  • Ginger (Grated) 1 tsp
  • Mustard seeds 1 tsp
  • Green Chilly, finely chopped, 1 tsp
  • Oil 2 Tbsp
  • curry Leaf , 2 strings
  • Plain Yogurt (1 cup), beaten
  • Chana Daal , 1 tsp
  • Urad Daal, 1 tsp
  • Salt to taste
  • Instant Fruit salt (1 tsp)
  • Green Coriander (chopped)

  1. Heat oil in a pan, saute both cana daal, urad daal, Mustard seed , until daal turns brown
  2. Mix ginger, chilly , curry leaves saute for few seconds
  3. add corn meal, saute for 2-3 minutes.
  4. Take roasted corn meal in a bowl, mix beaten yogurt throughly.
  5. Add salt per taste, green coriander
  6. Prepare idli molds, I use one available to use in microwave. Oil the molds a bit
  7. add water in the base.
  8. When ready add eno salt in the prepared batter and add a spoonful of batter in each mold.
  9. Microwave after covering for 8 minutes.
  10. keep for 1-2 minutes, serve with green cutney, shambhar.