Khandvi Recipe - MM Mithaiwala

INGREDIENTS :- 

1 cup - gram flour (besan).

1cup - yogurt

1 cup - water.

2 - Green chillies.

1/2 tsp - salt.

1/4 tsp - Turmeric powder.

1/4 tsp - Mustard Seeds.

1/2 tsp - sesame seeds 2 tbsp - oil.

1 sprig - Curry leaves.

1/2 tsp - Cumin seeds for tempering.

1 tsp - fresh Coconut.

1 tsp - fresh Coriander leavesto garnish.

METHOD:-

1.Blend all ingredients in a grinder and pour into a microwave safe bowl.

2.Microwave at high for 3 mins, then take out and mix well.

3.Microwave again for 3 mins, then remove and spread a little on a steel plate to check if the batter can be rolled smoothly.

4.Now the batter is ready.

5.Once you pour the batter onto a steel plate or platform, you will need to spread it out with a flat spatula or flat base vessel as it will be hot.

6.Once it cools down, roll them into the required size.

7.Heat oil in a small pan, add mustard seeds, some sesame seeds, some cumin seeds, and a few curry leaves. Once they pop crackle, add the oil on the khandvi rolls, garnish with fresh coriander leaves and freshly grated coconut.

Best Sacks of Gujarati !!

Cutlet Recipe - M.M.Mithaiwala

 

This stomach filling, mild spicy and crispy Indian cutlet tastes irresistibly delicious when served with assortment of spicy, sweet and sour chutneys 

Ingredients
Potatoes – 2 medium boiled and mashed
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Paneer – 3-4oz 
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp minced
Green Chillies – 2 (finely chopped)
Coriander leaves– 2 tblsp (finely chopped)
Chopped Cashews - 2 tblsp
Lemon Juice  – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Salt – to taste
Maida - 2 tblsp (for coating the cutlets)
Bread Crumbs – about 1 cup (for coating the cutlets)
Oil – for frying

Preparation Steps
1. Boil the potatoes and drain them immediately to prevent them from absorbing lot of water. Peel and mash it and keep aside.
2. Finely chop or grate the other vegetables. You can also chop in a food processor.
3. Boil the other vegetables too. You can do it in the microwave or stove top. Squeeze out as much water as possible from the vegetables. This is very essential in making good cutlets.
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. This step is optional and removes the raw flavor in the onions and garlic.
5. Make a very thin batter with the maida and water.  Keep it ready to dip the cutlets.
6. Spread the breadcrumbs also in a plate to coat the cutlets before frying.

Method
1. Take the boiled potatoes and vegetables in a mixing bowl.
2. Add the sauteed onion, ginger garlic mixture, green chillies, lemon juice, chopped cashews, salt, cilantro, cumin powder, turmeric powder and chilly powder.
3. Mix everything together. Taste the mixture and adjust any seasonings as per your taste.
4. Shape into round patties. You can also make the cutlets in triangular or oval shapes.
5. Dip each cutlets quickly in the maida batter and then roll it in the bread crumbs. The cutlets should be coated with the bread crumbs on all sides.
6. In the meantime heat oil in a pan for deep frying.
7. Gently drop each cutlet into the oil and fry until it is golden brown on all sides. Alternatively, you can pan fry the cutlets on a tawa.

Patra Recipe - M.M.Mithaiwala

The finest tinned Patra from M.M.Mithaiwala, a delicious Indian vegetarian crunchy snack. 

Making time: 1 hour
Makes: 20-25 patras

Note: The patras may also be deep fried if desired.

Ingredients

15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3/4 cup grated jaggery
1 tbsp. oil
salt to taste

For Tadka
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

For the Besan Mixture

Combine all the ingredients in a bowl, add water 9approx 1 cup) and mix thoroughly till the jaggery melts and the mixture becomes smooth & thick paste. Keep aside

Method

1.    Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.

2.    Roll lightly with a rolling pin. Keep aside.

3.    Place a leaf backside up on a flat worksurface.

4.    Take a little paste (Besan Mixture) and apply thinly all over leaf surface

5.    Place another leaf over it. Repeat.

6.    Get a set of 3-4 layered leaves, top layer being that of paste.

7.    Fold in the edges and roll the leaves, starting with their base towards tip.

8.    Make the roll tight and seal sides with some paste.

9.    Place in the perforated vessel of a double boiler or steam cooker.

10.  Repeat for all the leaves and paste.

11.  Steam in the cooker for 30-40 minutes till cooked.

12.  Cool, and remove. Cut into 1/2" thick slices.

13.  When cooled well, give a tadka

14.  Heat oil, add seeds, allow to splutter.

15.  Add sesame, coriander, and coconut.

16.  Mix well, serve hot or cold.