Fun With Cooking

HELLO...my friends and patrons! Today I will share something about my cooking experience, my journey in the cooking world. When  I was 15 years old,my Mom used to talk about cooking...How to cook, how to cut veggies, how to get the dough for chapatis ready, how to make sweets, how to put spices and other ingredients etc. At that time, I used to get angry and tell my mom that "I will not venture into the kitchen and don't talk to me constantly about cooking." Actually, I displayed my utter disinterest to my mom. But the real fact was that I was afraid to cook. What if it wasn't good??? But later, when  I started learning more and more about cooking, I fell in love with it. It was a love story which started on a note of hatred! Over the years,  I really enjoyed this art and deeply realized that truly, one can have FUN WITH COOKING!!!

So friends, free your minds of any fears or apprehensions and enjoy every bit of cooking .......believe me it is like an interesting story with all magical ingredients! I am sharing with you an Indian recipe that I enjoy the most.....both, cooking & eating!!!!

                                           

KHANDVI RECIPE

Ingredients 

Gram flour 1 1/4 cups

curd 1 cup (dahi / butter milk)

1 small bowl coriander mint chutney

Oil 4 tablespoons

Salt to taste

Turmeric powder 1/2 teaspoon

Lemon juice 1 tablespoon

Asafoetida a pinch

Mustard seeds 1 teaspoon

For Garnishing

1tbs oil

1tbs musterd seeds

1 tbs til (sesame seeds)

Coconut scraped 2 teaspoons

Fresh coriander leaves finally chopped

Method

Step 1

Sieve gram flour and keep in a bowl. Grease the reverse side of a few shallow dishes or marble table top with a little oil. Make buttermilk by mixing well, curd and half a cup of water.

Step 2

Mix the besan with salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.

Step 3

Cook this mixture, stirring continuously, in a thick bottomed pan till it becomes a smooth thick batter. It takes a little time to get ready.

Step 4

Quickly spread portions of the mixture over the greased inverted shallow plate or marble table top as thinly as possible while the batter is still hot.

Step 5

When cool, cut into strips two inches wide  and spread coriander mint chutney and roll them tightly. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds, sesame seed.

Step 6

When they splutter, pour over the pieces. Serve garnished with scraped coconut and finally chopped coriander leaves.

Do try it out and share your experiences! Life is all about overcoming the fear and enjoying the blissful life! 
                                                                       ---By MocktailMommy Ruchi