Ingredients:

• Raw Green Peas – 1 Cup
• Paneer – 1 Cup – Cut into small pieces
• Onion – 1 Large – Cut into big pieces.
• Tomatoes – 2 Large – Cut into big pieces.
• Green Chillies – 3
• Red Chillies Powder – 1/2 Teaspoon
• Coriander Powder – 1/4 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt – to Taste
• Zeera – 1/4 Teaspoon
• Ginger – 1 inch Piece
• Cilantro – Handful.
• Oil – as required.

Method:

1. Take a pan and put 1 teaspoon of Oil and fry the Paneer and keep it aside.
2. In a food processor, put tomatoes, onion, green chillies, ginger piece and Cilantro and grind them to a paste.
3. Take a heavy bottom pan and put 4 Tablespoons of Oil and let it heat and put zeera. When they start crackle, put the ground paste and fry till the raw smell goes off.
4. Add Turmeric, red chillies powder, Coriander Powder and Salt & Mix it well.
5. Now add 1 cup of water and peas and bring it to a boil and put the paneer pieces and cook till all the water evaporates and looks like thick gravy curry.

It goes well with Hot Roties and Zeera Rice.

Ingredients:

• Ziti(Pasta) – 2 Cups
• Home Made Pasta Sauce – 4 Cups
• Parmesan Cheese – 1/2 Cup
• Cooked Garbanzo – 1/2 Cup

Method:

1. Slightly under cook the Ziti and drain it and keep it aside.
2. Pre-heat the oven to 375 degrees.
3. In a bowl mix Ziti, Garbanzo and Pasta Sauce and keep it aside.
4. Take a oven proof baking pan and put the mix and top it with the Parmesan Cheese.
5. Bake this for 30 minutes.
6. Serve this Hot.

Home made Pasta Sauce has all the spices in it.

Ingredients:

• Cabbage – 1/4 cup – Shredded
• Green Chilies – 1 – cut into tiny pieces
• Tadka Seeds – 1/2 Teaspoon
• Curry Leaves – 1/2 Stem
• Salt to taste
• Turmeric power – 1 pinch
• Oil – 1 Tablespoon
• Curd – 1 Cup

Method:

1. Take a pan and put 1 table spoon of oil and get it to heat and put Tadka Seeds. Once they crackle put the green chilies, curry leaves cabbage and saute this until the cabbage is cooked.
2. Now add turmeric and salt, mix it well and take it off from heat.
3. Once this is cooked off, put the curd and stir it well. 

It goes well with Roties and Rice.

మునక్కాయ పప్పు

Ingredients:

• Toordal(కందిపప్పు) – 1/2 Cup
• Munakkayalu(మునక్కాయలు) – 2 – Cut into 3 inch Pieces.
• Tomato – 2 Cut into medium size pieces.
• Tamarind – Small lemon size
• Tadka Seeds – 1 Teaspoon
• Onion – 1/4 cut  into small pieces.
• Clove Powder – 1/4 Teaspoon
• Ginger-garlic Paste – 1/2 Teaspoon
• Red chillies powder – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons
• Cilantro – Handful
• Curry Leaves – 1 stem

Method:

1. Wash the toordal and pressure cook in 1 1/2 cup water for 3 whistles and keep it aside.
2. Soak the tamarind and take juice out of it and keep it aside.
3. Take a pan and put 2 Tablespoons of Oil and put the Tadka Seeds and let them Crackle and then put the Curry Leaves, Onion and saute them for couple minutes.
4. Add ginger-garlic paste and fry till the raw smell goes off. Put the red chillies powder, turmeric, salt, clove powder, Munakkayala(drum sticks) pieces, tomato pieces and put 1 cup of water and cook till it looks like gravy curry.
5. Now soften the cooked Dal with a spoon and put this in Munakkaya mix and also put the tamarind juice in it.
6. Mix everything well and cook it on medium heat for couple of minutes.
7. At this point it should look like sambar. If it looks thick, add some water and adjust the salt.
8. Bring this to a boil and then garnish it with Cilantro.

It goes well with white Rice.

Ingredients:

• Capsicum – 2 – Cut into medium Pieces
• Daliya – 2 Tablespoons
• Dry Coconut – 1 inch piece
• Red Chillies – 2
• Salt to Taste.
• Oil – 3 Tablespoons
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon.
• Besan – 1 Tablespoon.

Method:

1. In a coffee grinder, put the daliya, coconut, Red chillies and Besan and grind it to Powder form.
2. Take a heavy bottom pan and put 2 Tablespoons of Oil and bring it to heat. Put the Tadka Seeds , Curry Leaves and Capsicum pieces and saute them for couple of minutes.
3. Put salt and Turmeric and mix it well and then cover it with a lid and let it cook on medium heat for 5 minutes.
4. Take the lid off and put 1 teaspoon of Oil and let it fry for couple of minutes and now sprinkle the ground powder and take it off from the heat and mix it gently to coat the capsicum.
5. After couple of minutes , it will look dry.

Serve this with Roties ir Rice along with Rasam.

This is a Gujarati Dish. I got this recipe from my friend Aruna Yeramalla. 

I loved it so much that I asked my friend for the recipe and procedure. As she lives in the same neighbourhood, she stopped by my home to show me how to make this. Thank you Aruna for sharing your recipe and secrets in making this wonderful dish.

My Family had fun & enjoyed the Handvo.I am sure I am  going to make it again and again.

This is a 2 Day & 3 step Procedure. So please review it thoroughly before start making this recipe and also please follow the steps.

I loved this recipe… I hope you will like it too…

Day # 1:

Step # 1:

Mix all the following ingredients and let it ferment overnight.

Ingredients:

• Handvo Flour – 2 Cups
• Salt – to taste
• Curd – 1/2 Cup
• Oil – 3 Table Spoons
• Warm Water – as needed to mix the flour
• Eno Fruit salt – lemon flavoured – 1 Teaspoon

*** Mix all the above in a bowl and let it ferment overnight. ***

Day # 2:

Step # 2:

Following are the ingredients needed to make Handvo besides the ferment batter.

• Sora Kaya(సొరకాయ) – 4 inch pieces – Grated
• Carrot – 1 big – grated
• Ginger-garlic Paste – 1 Teaspoon
• Green Chillies Paste – 1 Teaspoon
• Cilantro – Handful – Cut into tiny Pieces.
• Baking Soda – 1 Teaspoon
• Eno Fruit Salt – 1/2 Teaspoon.

Step # 3:

The following ingredients are for Tadka(తిరగమాత) to go with Handvo before it goes into Oven for Baking.

• Mustard Seeds – 1/2 Teaspoon
• Sesame Seeds – 1 Teaspoon
• Dry Red Chillies – 6 Cut into Half
• Oil – 3 Tablespoon

Method:

1. Preheat the oven to 400 degrees
2. Grease the Baking pan with oil.
3. From step # 2, take all the ingredients and mix them well with the fermented  Handvo batter from the previous night(Step #1) . Pour this mix into the greased baking pan and keep it aside.
4. Take a small pan and put 3 tablespoons of oil and bring it to heat. Put the tadka using ingredients from step#2(Mustard Seeds, Dry Red Chillies). Once these crackle, put this stuff over Handvo  in the Baking Pan evenly. Also sprinkle Sesame Seeds over this.
5. Now bake this for 30 minutes. Check the Pan. Handvo should look brown at this point. If it does not, leave it in the oven and bake it for another 4 minutes.
6. Once it is done, Take the pan out of the oven and let it sit on a counter top for 30-60 minutes to cool off. Once it is cool, you can cut Handvo into pieces for serving.

Sounds like too much work, but you will enjoy the final out come.

You can serve this with Green Chillies Chutney, Mint Chutney or Ketchup.

Tip: Remember to layer the batter in Baking pan of size 13X9  to get the best Handvo.  

Also, I will be trying this Handvo with other traditional ingredients and I will keep you posted with the results.

Ingredients:

• Cabbage – 2 cups – Shredded
• Whole Moong – 1 Cup
• Raw coconut – 2 inch pieces
• Green Chillies – 6
• Zeera – 1/4 Teaspoon
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons

Method:

1. Wash the whole moongdal and pressure cook it for 2 whistles and keep it aside.
2. Grind the zeera, coconut and green chillies coarsely and keep them aside.
3. Drain the moongdal and keep it aside.
4. Take a heavy bottom pan and put 3 tablespoons of oil and let it heat.
5. Now put the tadka seeds and once they crackle put the shredded cabbage and curry leaves and saute it for couple of minutes and put the lid and cook it for 5 minutes.
6. Add coconut mix, cooked moongdal and salt to this mix and fry it on medium heat for 10 minutes.

It goes well with Roties and Side for Rice.

Ingredients:

• Besan – 1 cup
• Wheat Flour – 3 Cups
• Azwan – 1/4 Teaspoon
• Green Chilies – 7 cut into tiny pieces.
• Carrot – 1/4 Cup – grated
• Spinach – 1/4 cup – shredded
• boiled potatos – 1 medium(mashed)
• Cilantro – handful – cut into tiny pieces.
• Salt to taste.
• Oil as needed.

Method:

1. Put everything in a bowl and add 1 tablespoon of oil and Kneed it by adding water as required.
2. Let it rest for 30 minutes and make portion
3. Roll this as parotas and fry them with little bit of oil as needed.

Serve it hot with curd or any curry.

Ingredients:

• Masoor Dal – 1 cup
• Onion – 1 small – cut into small pieces.
• Tomato – 1 cup – Cut into small pieces.
• Tadka Seeds – 1/2 Teaspoon
• Curry Leaves – 1 stem
• Turmeric powder – 1/4 Teaspoon
• Salt to taste
• Oil as required
• Red Chillie Powder – 1/2 Teaspoon
• Ginger-garlic Paste – 1/2 Teaspoon
• Ginger- 1/4 inch piece cut into tiny pieces.
• Garlic – 1 clove – cut into tiny pieces.
• Whole Dry red chillies – 4
• Ghee – 1 Teaspoon

Method:

1. Put the dal, water, turmeric and red chilli powder and pressure cook it for 4 whistles and keep it aside. Open the cooker once the pressure is off.
2. Take a pan and put 1 tablespoon of oil and heat it and add 1/2 teaspoon tadka seeds. Once they crackle, put curry leaves(half from the stem), onion, ginger, garlic pieces and saute them for couple of minutes.
3. Add tomato pieces and fry this till the tomato cooks and then put the cooked dal, salt and 1/2 cup of water and let it cook on medium heat for 5 minutes and keep it aside.
4. Take another small pan and put 2 tablespoons of oil and bring it to heat. Now put the remaining curry leaves from the stem and dry chillies, ginger-garlic paste and fry this till the raw smell goes off.  Put this in cooked dal and mix it well.
5. While serving, put 1 teaspoon of ghee on top of the dal.

This goes very well with Roties and White Rice.

Ingredients:

• Toor Dal – 1/2 Cup
• Raw Green Mango – 1/2 Cup – Pieces
• Green Chilies – 5 cut into small pieces.
• Mustard Seeds – 1.4 Teaspoon
• Curry Leaves – 1 Stem
• Oil – 1 Table Spoon
• Salt to Taste
• Turmeric – 1/4 Teaspoon

Method:

1. Put Toor Dal, Mango Pieces, Green Chilies & Turmeric Powder in Pressure Cooker and add 1 cup of water and cook it for 3 whistles.
2. Once the pressure is gone add salt and mush the Dal with spoon.
3. Take a small pan and put 1 table spoon of oil and get it to heat. Put the mustard  Seeds and Curry leaves and put this mix in Dal.
4. It goes well with white rice with papdam/vadiyams.
5. Do not mush the Mango pieces too much.