Spinach Handvo

Ingredients:

Handvo Batter:

Rice                                   - 1 cup
Lentil Mix                                 - 1/2 cup each ( arhar,chana daal )
Fenugreek Seeds           - 1 tspoon
Yogurt                                       - 2 tblspoon
Baking Soda                             - 1 tspoon
Green Chili Paste                     - 1 tspoon
Ginger  Paste                          - 1 tspoon
Garlic  Paste                            - 1 tspoon
Turmeric Powder                     - 1 tspoon
Red Chilli                  - 1/2 tspoon
Lemon Juice/Pickle Gravy      - 1 tspoon  (Optional)
Citric Acid                               - 1/4 tspoon
Baking Soda                            - 1 tspoon
Jaggery                                    - 1/2 cup
Salt                                          - 2 tspoon
Oil                         - 2 tspoon
Spinach                 - 1 cup finely cut and blanched

For Tempering / Sprinkle :
Oil                                           - 2 tblspoon
Red Chilli                                - 2-3 whole
Hing                                         - a pinch
Mustard Seed                           - 2 tspoon
Sesame Seeds/Til                     - 2 tblspoon + 1 tblspoon for sprinkle
Peanuts                                     - 1/4 cup
Fried Onions                             - 2 tblspoon

Method:

Making The batter:
Wash and Soak Rice and both lentils along with fenugreek seeds for overnight.
Now grind soaked rice, lentil and fenugreek seeds with the help of water.
Make a thick smooth paste, sprinkle water while grinding.
Do not mix a lot of water to make it a runny batter.

Making Handvo Mixture to Bake:
Mix the batter well.
Now add 2 tblspoon yogurt, 1 tspoon salt and mix well.

Keep it to ferment. If the weather at your place is hot or warm keep the batter for 4-5 hours and if it cold and chilli ferment it for 7-8 hours.

Once fermented add jaggery and mix well to get the jaggery melted very well.
Now we will add the spinach in the batter and mix well to avoid any lumps.
Now its time add the spices.
Add in the green chili, ginger, garlic, red chili, turmeric, salt, citric acid, baking soda, oil and also the pickle gravy or lemon juice.

Mix the batter very well to form lump free batter.
Taste it and adjust the Spices accordingly.

Pre-heat the oven to 190c and grease a 8"-10" pyrex tray.
Now we will prepare the tempering.

Warm the oil in a pan, add in the mustard seeds, sesame seeds, red chilli, hing, Peanuts and let them pop.
Now add the tempering to Handvo Batter and mix well.

Pour the batter into the greased tray.
Sprinkle some more sesame seeds and fried onions over it.

Now bake the Handvo for 1 hour or until a toothpick inserted comes out clean.
Cool the handvo and cut into desired sized pieces.

Serve with assorted chutney or pickles.
This is a very good option as a breakfast, brunch or starter in a party.

Methi Wala Daal ka Dulha

Daal ka Dulha is a traditional UP and Bhojpuriya delicacy. As the name sounds it's made with Lentils/Daal. Some people use Moong Daal, some use Toor/Arhar Daal to make it. Its an all-in-one recipe like Daal and Roti made together. Tangy and spicy daal contains spiced wheat flour dumplings in it, which makes it a wholesome food.

I love to experiment in my kitchen. When I was little my mum use to make this dish with just flour dumplings with any major changes in the recipe (Which is carried over since decades). Today when I thought to make it, I did add my twist to it.I made wheat flour dumplings with some Fenugreek leaves in them. So that it's not just Daal Roti, Instead it's Daal Roti and Sabzi.

My mum use to add some whole raw mangoes (Peeled) called "Kairi/Amiya" into it in place of tomatoes. In the olden days people never used tomatoes in any daal. Instead the Daal always have had raw / dried mangoes in them to give them the sourness. Me and my siblings use to fight over those cooked sour mangoes in our plates.

Making this dish in my kitchen took me to those golden days of childhood, which we always treasure. I know I do, do you treasure your childhood days?????? I'm sure everyone does.

Here comes another authentic dish from Saumya Ki Rasoi. "Methi Wala Daal ka Dulha / Methi Daal Pithora/ Dal Dhokli / Dal Tikiya" . No matter what you call it at your place, it tastes amazing. I'm sure you will try this and let me know what you think about this. Don't forget to comment below :) Until next time.......Happy Cooking Friends!!!!

Ingredients:

Daal:
Split Yellow Lentil/Tuar Daal       - 1 cup
Tomato                                           - 1 cup chopped
Turmeric powder                         - 1 teaspoon
Amchoor powder                         - 1/2 teaspoon
Asafetida                                        - 1 pinch
Salt                                                - to taste

Dough Dumplings:
Wheat flour                                - 1 cup
Methi Leaves                                 - 1/2 cup chopped
Carom Seeds/Ajwain                     - 1/2 tspoon
Salt                                                 - to taste
Red Chili Powder                           - 1/4 tspoon

Tempering :
Oil / Ghee                                       - 1 tblspoon
Garlic                                         - 5 cloves
Cumin seeds                                 - 1 teaspoon
Whole red Chilli                             - 2
Coriander leaves                         - 2 tblspoon chopped for garnish


Method:

Wash and soak the Toor Daal for about 10 minutes.

Pour Daal into a pressure cooker and add chopped tomato, turmeric powder, asafetida, and salt.

Pressure cook it for about 4 whistles or till the lentils cooked properly and tomatoes are mixed thoroughly.

In a mixing bowl, take flour, carom seeds, salt, red chili powder and Methi leaves.

Add little amount of water to knead the dough. Dough should be stiff but smooth.

Take an tennis size ball from the dough and roll it like a thick chapatti then cut out the desired shapes out of it.

I used my cookie cutters to cut out fun shapes for kids.

Boil 2 glass of water along with 1 teaspoon salt in big pan.

Add the dough shapes in the water and boil them until they float on the water.

Take the shapes out from the water and add it into Daal. Give it another boil.

Heat the tadka pan with oil/ghee and add the chopped garlic, whole red chili and  cumin seeds.

Once garlic starts to turn golden switch off the flame and pour the tadka over Daal ka Dulha.

Garnish with copped coriander.
Serve with some Boondi raita, Pickle and Salad. I'm sure your family will enjoy this Methi Wala Daal ka Dulha.

Mix Lentil & Rice Flour Chilla

Ingredients : 

Lentil Paste                       - 5 tblspoon (5 lentil mixed soaked and grinded to smooth paste)
Rice Flour                         - 3 tblspoon (fine flour, soaked in 2 tblspoon water)
Coriander                          - 2 tblspoon chopped
Green Chili                       - 2 grinded with lentils
Salt                                    - to taste
Amchoor                           - 1 tspoon
Oil                                     - 2 tblspoon


Method:

Wash and soak Toor, Moong, Masoor, Chana and Urad daal over night.
Soak the rice flour 15 minutes before making chillas in 2 tblspoon.
Wash again and grind to smooth paste , add the green chilies while grinding the lentils.
In a mixing bowl, add lentil paste and soaked rice flour together with salt, amchoor and freshly chopped coriander.
Mix this paste well. Add water to make it in pouring consistency, not too runny like Dosa batter, make it like uttapam batter.
Heat a griddle or non-stick pan over medium heat.
With a drop of oil grease the griddle/pan. spread a ladle full of batter gently on the griddle.
Let it cook, few drops of oil around the edges of the chilla. Flip it over once sides starts to get golden.
Cook it from both sides.
Keep the flame to medium if the key for non-sticky chillas. If the heat

will be high they will burn and stick to griddle.
Enjoy the chillas with choice of chutney.

Oats & Lentils Paniyaram / Appe/ Guliyappa

Ingredients:

Mix Lentil paste                   - 3 tblspoon (Moong, Urad, Chana, Masoor, Toor)
Oats Powder                         - 2 tblspoon    
Green Chili                           - 1
Fresh Coriander                    - 1 tblspoon
Ginger Paste                         - 1 tspoon
Curry leaves                          - 5-6 finely chopped
Asafetida                               - a pinch
Salt                                        - to taste
Garam Masala                       - ½ tspoon
Lemon Juice                          - 2 tspoon
Baking Soda                          - 1/8 tspoon  
Water                                     - as required to adjust the consistency

Method:

Wash and Soak 5 lentils, I used Moong, Masoor, Urad, Chana and Toor daal, overnight.
Drain the water and wash again the soaked lentils in the morning.
Grind them to a coarse/fine paste, as per your choice. Add the green chili while grinding the lentils.

Now take 3 tablespoon of lentils in a mixing bowl, add salt, garam masala, chopped coriander, Asafetida, curry leaves, ginger paste and mix well.
Now add 2 tablespoon of Oats powder, give it a good mix. The batter would be a bit on the thicker side.
Add few tablespoon of water into this thick batter, to make it pouring consistency. I added 3 tablespoon of water to do it.

Add a drop of oil in each hole of your Paniyaaram Pan. Keep the flame to low at all times.

Pour a tablespoon of batter into each hole of the pan. Cover with a lid and cook for few minutes.

After say 5-6 minutes open the lid and the batter would fluff up a bit.

Flip all the Paniyaamrams.  You will see a nice golden brown crust.

Cover it again and cook for 3-4 minutes.
Serve these lovely Oats & Lentils Paniyaarams with home-made coconut/peanut chutney.