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.

Ingredients:

• Dosa Flour – to make Dosas
• Eggs – 2
• Cabbage – 1/4 Cup – grated
• Carrot – 1/4 Cup – Grated
• Salt to taste.
• Pepper to Taste
• Oil as needed.

Method:

1. In a bowl,  put salt, pepper and eggs and beat them well.
2. Take a Dosa Skillet and put the Dosa. On top of the Dosa, put the one egg mix and spread it like dosa. Now sprinkle the cabbage and carrot mix and put the Oil all around the Dosa and little bit on top of the dosa. Cook this on medium heat.
3. Turn the Dosa slowly to the other side and Cook it for a minute and serve it hot.

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.

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

బియ్యంపిండి వడియాలు

Ingredients:

• Rice Flour(బియ్యంపిండి) – 2 Cups
• Green Chillies – 12
• Zeera – 1 Teaspoon
• Kuskus(Poppy Seeds) – 1 Tablespoon
• Sesame seeds – 2 Tablespoons
• Salt to taste

Method:

1. Grind the zeera and green chillies and keep the paste aside.
2. Take a bowl and put 2 cups of rice flour, salt and add water and mix it well like thick paste form. Make sure you add water little bit at a time.
3. Take a heavy bottom vessel and put 5 cups of water and bring it to a boil.
4. Put the zeera-green chillies paste, Kuskus, sesame seeds and 1/4 teaspoon of salt.
5. Lower the heat and put the Rice paste slowly and mix it, otherwise it will form lumps.
6. Now everything should look like upma.
7. Let it cool for 30 minutes and put this mix in a Jantikalu press and press it to your desired shapes.
8. Let it dry in hot sun for couple of days.

Deep fry them and have them as side for your lunch or Dinner.

You can have these deep fried vadiyams as snacks.

మినప్పప్పు వడియాలు 

Ingredients:

• Urad Dal – 1 Cup – Soak for 2 hours
• Green Chilies – 15
• Zeera – 1 Teaspoon
• Salt – as needed
• Garlic Paste – 1 Teaspoon
• Sesame Seeds – 1 Tablespoon

Method:

1. Grind the green chilies, zeera and keep it aside.
2. Grind the Urad Dal without putting any water.
3. Add the zeera mix, salt, sesame seeds and garlic paste in ground Dal mix and mix it very well.
4. Put this in dime size Vadiyams in hot sun and let it dry for 2 days.

When ever you want to have these, Deep fry it and serve.

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.

బూడిద గుమ్మడికాయ వడియాలు

Ingredients:

• Urad Dal – 1 Cup
• Shredded Gummadi Kaya – 1/4 Cup Pieces
• Green Chillies – 10
• Zeera – 1 Teaspoon
• Salt as required

Method:

1. Shred the Gummadikaya and tie this in a cotton cloth over night.
2. Soak Urad Dal for couple of hours. Preferably in the early morning.
3. Grind the Urad Dal with out putting any water.
4. In a Grinder, put Green Chilies, Zeera and make a paste of this and keep it aside.
5. Take a big bowl and put the groud urad dal, squeezed Gummadi Turumu(Shredded Gummadi), Zeera Paste and salt. Mix it very well.
6. Put a cloth out side and put the vadiyams in dime size and let it dry for 2 days in hot sun.

It goes well with Rasam & Dal Curries when you deep fry them for a side dish.

 Ingredients:

• Sabja Seeds(Takamari Seeds)  – 1/2 Teaspoon
• Honey – 2 Teaspoons
• Lemon Juice – 1/4 Teaspoon
• Salt – 1 pinch

Method:

1. In a 8 oz glass of cold water, put all the ingredients and mix them well.
2. Keep this in refrigerator for 5 min before serving.
3. It is very good for hot summer day.

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.