Sunday, 7 July 2013

Indoitalino Khandavi

Everybody knows about Gujarati delicacy “Khandavi”.  But this is my version of khandavi .


Beetroot pulp- Clean, peel and boil 1 beetroot.  Grind with 3 garlic cloves & little water.

Spinach pulp- Wash and blanch spinach leaves (1 bunch). Grind with 3 garlic cloves, 1 green chili, pinch of sugar & little water.

Batter 1-
Plain flour (maida)- ¼ cup
Beetroot pulp- 1 tbsp
Red chili powder- ¼ tsp
Olive oil- ½ tsp
Salt to taste

Batter 2-
Plain flour (maida)- ¼ cup
Spinach  pulp- 1 tbsp
Olive oil- ½ tsp
Salt & pepper to taste  

Stuffing 1-
Chopped carrot- ¼ cup
Chopped capsicum- ¼ cup
Garlic cloves- 4
Olives- 2
Chilli flexes- ½ tsp
Dried mix herb- ½ tsp
Olive oil- 2 tsp
Processed cheese- as required
Salt & pepper to taste  

Stuffing 2-
Boiled sweet corn kernels- ¼ cup
Grated Processed cheese- ¼ cup
Garlic cloves- 3
Olive oil- 2 tsp
Salt & pepper to taste  


For Pink Pataka Khandavi:

Stuffing 1- Take carrot, capsicum, olives and garlic in food processer, mince without water.
Heat olive oil in a pan, add above mixture. Add chili flex, mix herbs, salt and pepper. Sauté for 5 min on simmer. Let it cool.

For Khandavi (using batter 1 ingredients) - Strain maida. Combine all ingredients in bowl except water. Add water slowly slowly to avoid the lumps in batter. Mix it well so that no lumps are formed.
Add this mixture into non stick pan, turn on heat to high and bring the mixture to boil. Keep on stirring continuously while mixture is boiling in pan.
Once it becomes thick and shiny, reduce heat to low. Cover and cook it for 5 minutes.  
Once mixture starts leaving sides of pan, turn off the heat.
Spread the mixture on big SS plate evenly.
Spread some grated cheese on it.
Sprinkle stuffing mixture evenly. Do not over stuff the mixture.
Cut into thin strips vertically, cut horizontal in middle for small size.  Roll up each strip into firm roll.

For Green Cheesy Khandavi:

For Stuffing 2- Crush coarsely boiled corn kernels and garlic in food processor. Heat oil in a pan. Add this mixture, add also salt and pepper. Sauté for 2-3 minutes on simmer. Let it cool. Add grated cheese and mix well.

For Khandavi (using batter 2)- same as above mentioned method for khandavi.

Arrange these two types of khandavi  in a plate. Garnish with cheese. Serve with homemade tomato based magic sauce.  You can reheat in micro-oven before  serving.

I used nominal oil. You can say…it’s oilfree.

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