i wanna knw the recipe of khandvi?

Answer 1

Khandvi

1/2 cup -- ¥
1 gram flour -- (besan)
1 cup thin buttermilk
salt to taste
3 pinches turmeric powder
1 tablespoon oil
***FOR SEASONING***
2 teaspoons oil
1 teaspoon sesame seeds
1/2 teaspoon mustard seeds
1 tablespoon coconut scraped
1 tablespoon coriander finely chopped
2 pinches asafetida
2 green chiles -- finely chopped
1 stalk curry leaves

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into two inch wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafetida, curry leaves and chiles. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic powder



or



Khandvi
Seasoned Gram flour rolls: A gujrati Delicacy

Ingredients

11/4 cups Gram flour (besan)

1 cup of thick Curd

1 cup water

1 inch Ginger

1/2 teaspoon Turmeric powder

2 nos. Green chilies

For Tempering:

3-4 dry red chillies

1 tsp. Mustard seeds

1 tsp. Sesame seeds

1/2 tsp. Asafetida powder

4 tablespoons Oil

Salt according to taste

For garnishing :

2 tablespoons Grated coconut

2 tablespoons Chopped coriander leaves

Method

1.Grease the back of a few thalis or any smooth surface. Keep aside.
2.Make a paste of the ginger and the green chilies with a little water to form a paste. Set aside.
3.Add the flour into a bowl, add the ginger- chili paste, salt and turmeric powder. Add well beaten curds. Mix well to avoid lumps.
4.Cook this mixture for a few minutes until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread.
5.Spread the dough over the greased thali as thin as possible. The mixture has to be hot while spreading.
6.Once it is cooled, cut them into wide strips of about 1" OR 2" thick & roll them like Swiss rolls.For Tempering:
7.Heat the oil, add the mustard and sesame seeds and once the seeds start crackling, add the remaining tempering ingredients & pour onto the khandvi.
8.Garnish with chopped coriander and coconut. Serve hot.



or




It is a rice dish
Ingredients:

2 cups rice washed, soaked.
2 tomatoes chopped
1 onion sliced into thin slivers
2 cloves garlic, crushed
1 cup mixed vegetables, or those of individual choice
(baby corn, peas, potatoes, etc.)
1 tsp. curry powder or 1 tbsp. spice paste
1/2 tsp. dhania (coriander seed powder)
1/2 tsp. chilli powder
1/2 tsp. pepper powder
1 tbsp. soya sauce
2 tbsp. oil
1 tbsp. water
salt to taste

For garnish(optional):
1 recipe fresh khandvi strips or rolls(refer recipe in cookbook index)
fresh grated coconut

Method:


Cook rice, drain when done, but not mushy.
Keep warm, till required.
Heat oil in a wok, add onions,garlic,stir fry till tender.
Add vegetables, stirfry till vegetables are crisp and done.
Add spice powders, spice paste, sauce, salt, tomatoes, water, stir.
Add rice, toss well with fork, serve hot.
Garnish with khandvi strips or rolls, fresh grated coconut and Curry leaves.
Making time: 30 minutes
Makes: 45 minutes
Shelflife: Best fresh or kept warm in steamer for 3-4 hours.

Answer 2

Ingredients:




1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil


For seasoning:


2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves



Preparation:


Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Answer 3

Ingredients:

Gram flour (besan) - 1/2cup
Thin buttermilk - 1cup
Salt to taste
Turmeric powder - 2-3pinch
Oil - 1tbs
For seasoning:

Oil - 2tsp
Sesame seeds - 1tsp
Mustard seeds - 1/2tsp
Scraped Coconut - 1tbs
Finely chopped Coriander - 1tbs
Asafoetida - 2pinch
Finely chopped green chillies - 2nos
Curry leaves - 1stalk
Method of Preparation:

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish.

Seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. At last the sesame seeds and immediately pour over rolls. Serve as it is or with garlic chutney.

Answer 4

Specify the region .Is it Chinese or Continental .Better find it on www.google.com