Surali Vadi / Khandvi

Surali chi Vadi or Khandvi is a protein pack snack. Here are some quick and easy steps to prepare them. 

Preparation :

1. Sift 1 cup chickpea flour and keep aside 

2. Whisk 1 cup yoghurt + 2 cups water + 1 pinch asafoetida + 1 pinch turmeric + 1 tspn ginger- green chili paste + 1 tspn salt + 1 tspn lemon juice

3. Next slowly add chickpea flour to the yoghurt mixture . Keep stirring continuously so that no lumps are formed . Mixture should be of dropping consistency 

4.  Now place a saucepan on low heat and add the above (chickpea flour + yoghurt) mixture to it. Keep stirring continuously . Till the batter thickens , should take around 20 mins. There should be no lumps , cooked batter should be of smooth consistency

5. Tester, this is the tricky bit  :- spread a small portion of the cooked batter on a oil-greased flat plate or flat tray. Let it cool, then cut the batter into strips and roll these strips . If the roll is smooth , means the batter consistency is perfect 

6. Remove the cooked batter from heat . ( If the batter consistency is not perfect , keep stirring the batter on low heat till it is medium thick, keep repeating the tester for the prefect smooth roll, once achieved . switch of the heat )

7. Once the prefect cooked batter consistency is achieved . You need to be quick with the next step.

8. Take a spatula and start spreading  the medium cooked batter ( not very thick, nor very loose , medium cooked consistency) on the oil-greased flat plates or flat trays (3-4 nos) . It should be a thin spread of even consistency. Let the spread cool . Then cut the batter into strips . Now roll these strips (tight rolls or loose rolls as you prefer) . You should get around 10-15 rolls from this cooked batter 

9. Chop coriander leaves and grate fresh coconut , keep them aside 

10. Tempering : heat 4 tbspn oil + 1 tspn black mustard seeds , let them crackle . Then add curry leaves and 1 chopped green chili

11. Pour this tempering over the rolls.

12. Garnish with coriander , fresh coconut and 

13. Serve with mint chutney 

Recipe: Vegetarian

Preparation time : 10 mins

Cooking time : 20 mins

Serves : 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Homemade wholewheat bread roll without eggs and yeast

Step 1 :  Make the dough 

Bowl 1 : 2 1/2  cups wholewheat flour

Bowl 2 : 1 cup milk + 1 tspn apple cider vinegar ( keep aside for 15 mins )

Bowl 3 : 2 tbspn yoghurt + 1tspn honey + 1tspn baking soda + 1tspn sugar + little salt 

Bowl 4 : 1/4 cup melted butter 

Gradually add ingredients in bowl 2 to Bowl 1 mix well. Then add ingredients in bowl 3 to bowl 1 . Gently fold. Then all ingredients in bowl 4 to Bowl 1 .  Adjust with flour if the mixture is too sticky . 

Let the dough be a bit sticky or rather tacky. 

Step 2 : knead the dough 

Dust/ Sprinkle a little flour to the dough . Add 2 tbspn of olive oil  and knead the dough until it is smooth and elastic.  Knead by hand for 15 mins, coat the dough with little oil  . Then cover it with cling film and keep the dough aside for 1 hour. 

Step 3: Preheat the oven 

Preheat the oven to 200 degrees Celsius with fan. Grease baking tray and keep it aside. 

Step 4 : Prepare dough balls 

After 1 hour,  knead the dough again. Divide it into 6 equal pieces. Tack in each piece to roll it into a dough ball. So there will be 6 dough balls. Cover them with a cling film and keep aside for 15 mins.

Step 5 : Baking 

Place all the dough balls on a baking tray. Brush little milk on each dough ball. Then place the tray in the center of the oven and bake for 30 minutes @ 250 degree Celsius until golden brown. 

Allow to cool slightly and you can serve this bread warm with any veggie. 

Recipe: Vegetarian

Preparation time : 1 hour . 45 mins

Baking  time : 30 mins

Serves : 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Homemade baked whole-wheat vegetable samosas

Step 1: prepare the dough or pastry

In a bowl mix (1 cup) whole-wheat flour + (½ tspn) salt + (½ tspn) carom seeds or thyme or oregano (optional). Then make a well in flour and add (1 tbspn) luke warm ghee + (½ cup) cold water.  Knead into a dough on a flat plate or flat floured surface. Add (1 tbspn) olive oil and knead again. Cover with cling film or damp tea towel and keep aside at room temperature for 30 minutes.  

After 30 minutes knead again and divide the dough into 4 equal pieces. Roll each piece in a ball. So there will be four pastry balls. Cover them with cling film or damp tea towel.

Step 2: Prepare the filling

Heat (3 tbpsn) oil in a pan, add crushed ginger (1 inch washed and peeled ginger) + (1 tspn) cumin seeds + (1 tbspn) crushed fennel seeds + (1 tbspn) crushed coriander seeds. Now add boiled potatoes diced (2 nos medium size) + (4 tbspn) green peas.  Mix well. Add salt to taste + (1 tspn) dry mango powder + (1 tspn) chaat masala + (½   tspn) rock salt + (1 tspn) black pepper. Stir well until potatoes are covered well. Close the lid and let it simmer on low heat for 30 mins until cooked. Leave it to cool.  

Step 3: Pre heat oven

Preheat oven to 200 degrees Celsius with fan. Grease baking tray and keep it aside.

Step 4: Prepare samosas

Using little oil on a rolling pin (so that it doesn’t stick to the dough), roll out one dough ball into a 10 cm circle. (roll out medium, not very thin circle). Then using a knife cut this circle along the diameter (center- diameter) into two equal parts. Bush the flat straight edge with little water and bring the corners together to form a cone shape. Give it a good pinch at the peak of the cone. Slightly press the sealed edges of cone till they are shut. Fill with (1 tbspn or 2 tbspn) filling mixture (depending on the size of the samosa). Dampen top open end of the cone with water. Slightly press the two damped edges together to seal and this forms the broad end of the samosa.  

One pastry/dough ball portion will make two samosas. Repeat with the remaining three dough balls.

Step 5: Baking

Place all the samosas on a baking tray. Bake in the centre of the oven for 25-35 mins until crisp and golden brown. Turning halfway through the baking time

To serve, place samosas on a large serving plate and serve them with mint or tamarind chutney or just enjoy them with your afternoon hot cuppa. 

Recipe: Vegetarian

Preparation time : 30 mins

Baking  time : 25- 35 mins

Serves : 4 - 8 

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Vegetable Kolhapuri

This is a spicy curry

A)   Wash and cut veggies in medium chunks, green pepper (1 nos) + carrot (1 nos) + french beans (10 nos) + small potato (1 nos)

Next wash and separate cauliflower florets (1 cup) + Green peas (½ cup)

B)  Deep fry each vegetable (except green peas), in turns starting with potatoes and keep each fried veggie aside.

C)   Prepare masala : Keep a pan on medium heat add (1 tbspn) oil + roast  (1 tbpsn) sesame seeds + (1 tbspn) peanuts + (1 tbspn) dry coconut + (1 tbspn) fresh coconut + red chillies (3 nos) + coriander seeds (1 tbpsn) + cumin seeds (1 tspn) + garlic (2 nos) + ginger( ½ inch) + onion diced (½ cup) + tomatoes diced (3 nos). Roast all of  them on medium heat. Cool the mixture. Next blend this roasted mixture in a smooth paste.

D)   Next to a pan on medium heat, add (3 tbspn) oil, quickly throw in star anise (1 nos) + big cardamom (1 nos) + cinnamon (½ inch) + red chilli (1 nos) + turmeric (1/4 tspn) + Kashmiri red chilli powder (1 tspn) do not burn them take care. Then add masala paste (Part C). Stir. Now add coriander powder (1 tspn) + cumin powder (1 tspn) + water (2 cups) + ghee (1 tbspn).  Mix well. Close the pan lid and let this mixture cook on low heat for 2 mins until it secretes oil.  Now at this stage add all of the fried veggies (Part B) + salt to taste or as required. Mix well. Close the pan lid and let this curry cook for another 2 mins on low heat.

E)   Garnish with coriander or fried red chilly.  Serve hot with chapati or naan bread. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Spinach and potato in buttermilk

This healthy and simple recipe makes me happy

A) First job, wash and chop spinach (250 gms), wash and chop (1 nos) small potato in small chunks and keep them aside.

B) Next prepare the butter milk: (1 cup natural yoghurt preferably sour) + (3 cups) water, give it a good mix in a blender. Sieve.  To this buttermilk add (1 tspn) chaat masala + (1 nos) chopped green chilly + (2 tbspn) chick pea flour + (1 tbspn) fresh coconut. Mix again in the blender quickly.

C) Then keep a pan on medium heat, add (2 tbspn) olive oil, when the oil is warm, add (1 tspn) cumin seeds + (2-3 nos) chopped garlic + (½ inch) chopped ginger + asafoetida (1 pinch). Let this mixture crackle. Next add chopped potato and chopped spinach. Add turmeric (¼ tspn) + cumin powder (1 tspn) and coriander powder (½ tspn). Mix well, close lid and let it cook for few mins on medium heat until spinach and potatoes are soft but not mushy. Add the above buttermilk mixture (part B), + (1 tbspn) crushed peanuts. Keep stirring continuously until smooth curry and until small liquid bubbles start popping up. Add salt (1 tspn or to taste) and mix + close lid and cook for 1 min on low flame until creamy texture. Remove the pan from heat now and keep aside.

D)  Finish with seasoning: - in a small pan on high heat add oil (2 tbspn) + (1 nos) garlic chopped + (1 tspn) black mustard seeds, let them crackle + (1 tspn) red chilli powder. Take this mixture away from heat, add this hot seasoning to the curry pan and close the lid. 

Serve hot with rice.

Tips:

 Stirring continuously is required and very important

Add salt towards the end. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 5

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Carrot, date and walnut cake

This is a simple recipe and this cake has an instant eat me appeal.

I start off by gently mixing dry ingredients 

Dry ingredients:

Sieve in a large bowl: 2 cups flour + 1 cup brown sugar (I made without sugar as dates were sweet) + 1 tsp baking powder + ½ tsp baking soda + 1 tsp cinnamon powder +1/2 tsp nutmeg powder + ½ tsp salt.

To dry ingredients add 1 ½ cup coarsely grated carrots + ½ cup chopped walnuts (or just simply break them)

Them moving on to 

Wet ingredients:

Soak for 15 mins (1 cup) dates in ½ cup boiling water and 1/4 cup warm milk. Dates will become tender, just smash them. When this mixture cools down, add ½ cup olive oil. Next whisk 2 eggs (or replace eggs with buttermilk or milk or curd 1 cup) and add them to the wet mixture. Then add Vanilla essence ½ tsp.

Mix wet ingredients with electric blender if required.  

Next gradually add dry ingredients to the wet mixture and combine everything. Just smoothly fold, don’t over mix. 

Spoon the mixture in greased and lined cake tin. (Line the cake tin bottom with circular parchment paper)

Then gently tap the cake on kitchen platform to level the batter. 

Preheat oven to 180 degree celsius.

Bake at 180 degree celsius for 45-50 mins or until baked. (Baking time varies with oven, so just bake until the toothpick inserted in centre comes out clean).

Remove from the oven and cake tin.Then leave it to cool on a wire rack. 

Made with rich carrots, sticky dates and crunchy walnut, this cake is a good tea time treat . Enjoy.

Recipe: Contains Egg

Preparation time : 30 mins (includes 15 mins soaking time)Baking time : 45-55 minsServes : 10

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.