Trials during Tribulation - Besin and Kanji

Patties:
Just mash boiled chole n aloo..then put sum masala..like garam masala..aamchur...coat wid rusk poder if poss..n I just roast it on tava wid spoon of oil..

Home made bread:
Same like cake..just different mould.. lesser sweet n wheat flour



Kanji Halwa:
2.5 cup kanjivellam
500 gram jagrey
Half cup rice powder
Fried cashew and coconut if desired
Ghee
Pinch of salt
Cardmom

Mix ricepowder with ricestarch, strain the mixture, 10 minutes keepstirring and heating,
When semiliquid add a pinch of salt, Cardmom
Jagrey syrup, when thick add cashew and ghee, when this do not stock vessel, pour it into a glass bowl, applying oil.

Khandavi

https://www.vegrecipesofindia.com/khandvi-recipe-how-to-make-khandvi/

Cooking this smooth batter of the gram flour and buttermilk batter is one tricky part. If you get this right, then more than half of your problem is solved.

To make khandvi, the proportion of gram flour/besan to buttermilk is 1 : 3. 

The recipe yields 25 to 30 khandvi rolls

Add ginger-green chili paste, turmeric powder, asafoetida and salt. If using fresh yogurt, then to add the sourness, add about 1/2 tsp of lemon juice. Add gram flour also known as Besin,Pour this batter in a saucepan or a broad frying pan. Switch on the stovetop and keep the flame to the lowest. Begin to stir.Spread oil on plates or boards or tray. Large steel lids or thalis work very well. You can also use the back of a large baking tray.  A suggestion would be to use your kitchen counter top, if you prefer. Then you just spread the whole cooked batter on it and can spread it in your own pace. A large wooden or metal tray would also be good.Stir & stir and exercise your hands. the batter also should not be allowed to stick at the bottom nor lump should be formed. So you have to stir continuously.it took me 17 minutes to get the correct consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. Just do the plate test and when you can form the rolls, then the khandvi batter is ready. If the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. In this case, still spread the batter. You will get thick slices, but still they taste good.Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. You have to be quick with the remaining batter too. Since even a bit of cooling and the batter becomes likes blob, difficult to spread. If you use a large tray or a parat, then its much easier as you don’t hurry like a harried woman here and there.

Cut into equal sized strips.Gently roll each strip tightly. Then place them in a serving tray or plate next to each other or stack them neatly. If the tray or plate is large, then you will get large khandvi rolls. In this case after you finish rolling half,  just cut horizontally and make a second roll.

Can fill it will coconut/coriander leaves.

 

Tempering For Khandvi

 For the tempering, heat oil and crackle the mustard seeds.Then add curry leaves, green chilies and fry for a few secondsThen add curry leaves, green chilies and fry for a few seconds. You can garnish it with some more coconut and coriander leaves, if you prefer. Serve khandvi with coriander chutney or coriander mint chutney.

Mixed Dhokla/idli

First ..you have to layer a container with idli batter of one inch thick ness ..cook it for two mins ..then apply green chutney (corriender) ...n then a layer of khanan dokla layer ..steam it for 6-7 mins

For khaman dokla 

    Take one bowl of besan , add salt to taste , little oil , little haldi , one small.spoon of citric acid granules ..add water to make a batter ..keep it for 5 mins .. .when u r ready to pour that time add half spoon of baking soda .. mix it well ..u we'll get a fluffy texture .pour this on green chutney layer .

Instead of citric acid n baking soda u can use eno. .try it 👍🏻

Normal Dhokla

Sieve 1 cup Besan, make buttermilk( 1/4 cup yoghurt+ 3/4 cup water) mix both and leave overnight to ferment. When fermented - add 1 teaspoon oil, grated ginger, finely chopped chilly, salt and sugar . Mix well. Add 1 sachet Eno fruit salt. Mix lightly. Transfer to greased pan and steam for 15 min. When cool temper with mustard/ cumin/ sesame.... add some wTer to this tadka when cool- pour over dhokla- garnish with coriander

You can use khatta dahi, leave a small bowl of dahi outside overnight so that it turns sour. Use it in the batter and if possible use a hand blender to mix the batter, 

gives a very fluffy texture

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Many of you keep complaining that we can't find vegetables during lockdown; then I thought let me share this Gujarati Vegetarian Recipe which Jains eat -Sev Padelu Shak - I have modified it slightly to suit tastebuds of other parts of the country. But this is what Jains eat during Paryushan festival where there are no vegetables; and this Sev Padelu Shak is made from Besan and Buttermilk.

Ingredients:

1/2 cup besan (chickpeas flour)

Salt

1 tsp Haldi (Turmeric powder)

1.1/2 tsp Red Chili Powder

2 cup buttermilk

2 tbs oil

2-3 garlic cloves (optional)

A pinch of Asafoetida (Hing powder)

Some coriander for garnishing (optional)

Water

Method:

In a bowl, Take 1/2 cup Besan (chickpeas flour)

Add some salt

Add 1 tsp Turmeric Powder and 1.1/2 tsp Red Chilli Powder

We will be making this in 2 cup buttermilk; so masalas are very few

Now add 1 tbs water and make a dough- should be thinner than Paratha dough but not too runny; it should be semi solid-semi liquid.

Make sure there are no lumps of besan flour left in the dough- it should be like a smooth paste

Keep buttermilk ready; it should be sour for better taste. If it's not sour then u can add few drops of lemon to make it slightly sour.

Heat up a deep pan; add 2 tbs oil

Now add some garlic chopped cloves 2-3 should be fine

Add a pinch of hing powder (Asafoetida)

let it cook and then add 1.1/2 tsp red chili powder

Kathiyawadi food is slightly spicy

Now add 2 cups of buttermilk (make sure it's not too thick - should be water consistency)

Keep stirring the pan so that buttermilk and water dont get separated

Add some salt

Wait for a boil and then slow down the flame

Take a strainer and apply some oil on the surface of the strainer

Keep stirring the pan

Now take the besan paste we made earlier and rub it on the strainer

cook till sev comes up; now stir gently

Again follow this process; sev coming ip means it's getting cooked.

Finish the process till all paste is over and you get a boil

That's it Sev Padelu Shak is ready.

You may add Coriander on top.

Enjoy with Rothi or Rice.