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.

Peanut Chutney

Ingredients:

Red Peanuts                                      -1/2 cup
Roasted bengal gram (chana dal)         -2 tblspoon
Urad dal                                                  -1 tspoon (Split & washed black gram)
Green chillies/Red chillies                       -2
Salt                                                      -As required
Oil                                                            -1/2 tspoon
Water                                                       -As required

To temper the chutney:

Oil                                                        -1 tspoon
Mustard seeds                                    -1/4 tspoon
Asafetida                                               -1 pinch
Curry leaves                                       -5-6 roughly torn

Method:

Heat 1/2 tspoon oil in a pan and tip peanuts in it.
Roast the peanuts in medium flame. in a minute or 2 peanuts will start to crackle.
Now add chana dal and Urad dal into it and roast them until they get brown. Do not burn them.

Now cool down the dal and peanut mix.
Take a small chutney jar or blender jar and tip dal and peanut mix in it.
Now add green/red chillies, salt in the blender.

Pour some water to it and grind it to smooth consistency. Make it to thick consistency not runny.
Now heat 1 tspoon of oil in a tadka pan and add mustard seeds, curry leaves and asafetida into it. Once mustard seeds start to splutter add this tempering to peanut chutney.
Chutney is ready and can be served with idli, Dosa, Vada, Uttapam or Pakoras.

Peanut Jaggery Laddoos

Ingredients:

Peanuts               - 2 cups deskined, split and Roasted
grated Jaggery    - 1 1/2 cups
Ghee                   - 1/2 tspoon for greasing the tray and hand


Method:

Roast the peanuts in a heavy bottomed pan.
When they start to crackle and get a bit golden put the heat off.
I used the deskinned and split peanuts, if your are using whole peanuts with skin. After roasting them you need to let them cool down a bit and then rub them in between your pal to deskin them and split them.
Now take jaggery in a heavy bottomed pan/kadai and stir it gently on a low flame without adding any water.
Slowly it will start to melt and become like a syrup.
Keep stirring it on low flame until its bubbly and start to form a layer over itself.
Now we have both peanuts and jaggery syrup. Its time to assemble it as Chikki or Laddoos.
Now in the jaggery syrup add the peanuts and start to mix it gently.
In a minute or two all the peanuts will be mixed into jaggery.

Making Laddoo:
If you are making Laddoos grease your palm, pick a small portion and roll it like laddoos.
With making Laddoos you need to be quick with the mixture and make the laddos while it's hot.
As the mixture ill start to cool it will be difficult to shape laddos as it ill start to become hard.
Once all laddoos are made, let them cool down and after it store in a air-tight jar.

Making Chikki:
If you are making Chikki, pour the mixture onto a greased tray and use the spatula to spread it evenly.
If it is very difficult to spread out with spatula use the rolling pin to roll it.
While the mixture is warm, run through the sharp knife to cut the shapes and size you want.
Let it come to room temperature and remove the pieces from tray and store in an air-tight jar.