Khad is a popular recipe for the people of Rajasthan. It is usually prepared during occasions and festivals. It is Marwadi community recipe. Marwadi recipes like sabz-e-sangar, gatta, khad are popular due to its distinct style and taste. This is a marwadi non vegeterian recipe and it almost looks like a pie which resembles its outer look like a pizza and prepared using mutton (lamb) kheema and cooked with some good spices.
Ingredients:
600 gm: Minced lamb
300 gm: Potatoes
100 gm: Yogurt
350 gm: Onions
20 gm: Coriander
4-5: Green chillies
15 ml: Lemon juice
40 gm: Ginger-garlic paste
20 gm: Coriander powder
5 gm: Red chilli powder
3 gm: Turmeric powder
120 gm: Clarified butter.
Method:
- First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
- Keep it seperately for minimum of ten minutes.
- Meanwhile, add the chopped onions to hot clarified butter.
- Saute them. Make sure it turns golden brown.
- Bring down the flame to low heat.
- To it add the mince mixture.
- Saute it for another fifteen minutes.
- Next, add potatoes to it and saute till the water evaporates.
- Add to the preparation coriander and lemon juice.
- Divide it into eleven equal portions.
- Only the finishing is left.
- For that first spread one portion of cooked mince on a phulka.
- Keep one more phulka on it and do the same for the remaining mince.
- Once this is done, wrap the stack in a greased silver foil.
- Bake them for eight to nine minutes.
- After it is baked, cut into wedges and serve.
Preparation Time: 35 minutes
Cooking Time: 30 minutes
Serves: 4 persons
Shelflife: Best Fresh
Serving Suggestion: Serve hot with kababs.
Note: Make sure that kheema is cooked well before preparing it like pie.
Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.
This is an aluminium contraption in which handvo - a Gujju snack - is prepared. The cooking contraption, I think, is somewhat like a chiffon cake/ angel food cake pan - a very deep tube. It sits on a plate filled with damp sand to help conduct the heat better. It also has a hole in the middle, where you can see the flame rising from in the image. This hole helps cook the center of the handvo.
Handvo is traditional baked cake from Gujrat. Handvo involves lots of preparing process and work and hence needs to cooked carefully. These days Handvo flour is readily available in markets. But traditionally lentsils and grains are soaked and grinded into paste which is then baked in a special utensil which is especially used for cooking Handvo. The closest I can get to describing the handvo is that it is a savoury cake, chock full of grains and vegetables, spices, some oil, and a bit of soda and buttermilk for leavening. It is topped with sesame and coriander leaves which bake the top to a crisp.
Ingredients:
4 cups handvo mix or
2 cup rice
1/2 cup urad dal
1/2 cup toor dal
1/2 cup yellow split moong dal
1/2 cup chana dal
1 bottle gourd (lauki/dudhi/zucchini)- shredded
5-7 green chilies (as per your spice level)
1 inch piece ginger
3-4 cloves garlic
2 cups yoghurt
1/2 tsp soda-bi carb
salt to taste
sugar to taste .
For Tempering:
3 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin/jeera seeds
1/2 tsp turmeric
1/3 tsp red chili powder
1/4th tsp asafoetida
2 dried red chilies
1 tsp sesame seeds.
For Garnishing:
1 tbsp sesame seeds.
Method:
- Soak all the lentils/dal and rice overnight.
- Grind the lentil-rice mixture with some water to form a thick batter.
- Add the yogurt and leave aside for another 5-6 hours in a warm place.
- Alternately if using the ready made handvo mix soak the mixture in yogurt and water overnight in a warm place.
- Add the grated bottle gourd, sugar and salt and mix well.
- Crush the green chilies, ginger and garlic to a smooth paste and add it to the handvo mixture.
- Heat oil, add the mustard and cumin seeds, and when they pop, add the turmeric, asafoetida, chili powder, dried chilies and sesame seeds in that particular order and pour this mixture over the handvo mixture.
- Mix well and transfer the batter to a baking pan.
- Sprinkle with sesame seeds on top and bake at 400 degree F for 45-60 minutes till the top is a golden brown.
- Alternately test by pushing a knife through and if it comes out clean (instead of the batter clinging to it), the handvo is baked.
- Serve hot with some oil on the side.
- Take out. Cut into squares and serve immediately.
Making Time: 45 minutes
Serves: 4 - 5 persons.
Shelflife: 1 day.
Note:
- If you are using a oevn, bake for 45 minutes in a preheated oven, 15 minutes at 200 degree centigrade, and 30 minutes at 180 degrees centigrade.
- If you have doubts regarding the batter consistency or its fluffiness, you can add 1 eno fruit salt to the batter before baking, it would amke the handvo soft.
Variations:
As a variation or to make handvo more nutricious, finley chopped vegetables like carrots, cabbage, potatoes, leeks etc to the batter and mix well and then bake them. Remember to chop them very finely for good texture and good taste.
Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.
A Kutch delicacy, Khaman dhokla is a salty steamed cake made from chickpea flour. Khaman Dhokla is a famous recipe from the state of Gujrat. Dhoklas are different from Khaman dhoklas. Khaman dhoklas are yellow in colour and made from besan or chickpea flour which is fermented with soda and baked. While dhoklas are prepared from rice n urad dal and is white in colour. Khaman dhoklas are tastier and delicious than dhoklas and are soft as sponge.Ingredients:Besan (Chickpea Flour) -2 cups
Turmeric powder - a pinch
Citric acid - 1 tsp (dissolved in 1/2 cup of water)
Sugar - 2tsp
Ginger garlic paste -1tsp
Water - 1 1/4cup
Soda - 1/2 tsp
Eno - 1 tsp (Lemon flavour preferably or fruit salt).
For Tempering:1/2 tsp of mustard seeds
1/2 tsp of sesame seeds
2 green chillies Chopped
A pinch of Asafoetida
1tbsp of oil.
For Garnishing:1tbsp of grated coconut
1tbsp of chopped coriander leaves.
Method:- Mix all the ingredients except eno and citric acid till light and fluffy.
- Leave it for 20 minutes.
- Grease a flat plan with a little oil.
- Boil 2 glasses of water in a pressure cooker.
- Add the eno and citric acid to batter prepared.
- This will form a thick batter.
- Pour this batter into the greased pan or tray.
- Keep this tray into the cooker with lid on it.
- Steam for 15-25 minutes till a knife inserted comes out clean without stickiness.
- Do not keep the weights on cooker. Remove them before steaming the batter.
- To prepare the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle add the sesame seeds, green chillies and Asafoetida and remove from fire.
- Add 1 tbsp of water to this tempering and pour over the steamed dhoklas.
- Garnish with grated coconut and chopped coriander leaves.
- Cut the dhoklas into small pieces and serve with green chutney.
Making Time: 30 minutes.
Serves: 4 persons
Shelflife: Best fresh.
Note: Instead of eno, dissolve citric acid and 1tsp sugar in 1 cup of water. Pour this along with seasoning over the dhokla. Also Stir the batter in one direction for a spongy final effect.
Click here to know more about Gujrati foods and cuisines-
An Introduction To gujrati cuisines and Recipes.
Poda Pitha is a traditional cake like sweet from the state of orissa. It is made from rice and lentsil and baked properly and then cut into pieces and served. Jaggery is used in this cuisine for adding sweetness.
Ingredients:
300gm Rice (chaula)
150gm black gram - without outer skin (chopa-chhada biri)
1 cup finely scrubbed coconut (nadia kora)
10-15 small pieces of thin coconut slices (nadia khandi)
200gm sugar (chini)
50gm chopped ginger (kata ada)
½ bowl of cashew nut – broken into pieces ( khandi kaju)
1 table spoon ghee or refined oil (ghia / refain tela)
½ teaspoon salt (luna)
1 teaspoon baking powder (baking powder).
Method:
- Soak the rice and black gram in water in separate bowls for about 4 hours. Wash them thoroughly.
- Put the black gram with water in the grinder and form a fine batter.
- Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
- Mix both the batters and add coconut slices, grated coconut, chopped ginger, salt, sugar, cashew nuts and baking powder.
- Mix all the ingredients well and keep it covered for about 2 hours for self-fermentation.
- Pre-heat the pressure cooker. Form a thin layer of oil on all the inner surface of the cooker.
- Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight).
- Place the pressure cooker in simmer flame for about one hour.
- Now your hot poda pitha is ready. When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.
Making Time: 30 minutes.
Serves: 4 persons.
Shelflife: 1 day.
Note: Instead of pressure cooker, oven may also be used.
Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.
Click here to know more about of Indian Sweets and Desserts-
An Introduction To Indian Sweets And Desserts.
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