- Rishtedaar's Cookbook - - Page 4

Potato bhaji mix makes 2 cups (left over can be eaten with plain parantha for breakfast)

1 teaspoon mustard seeds

5 to 6 fresh curry leaves

4 green chillies, chopped

5 small onions, chopped

a pinch of turmeric powder (haldi)

2 tablespoons grated coconut

juice of 1 lemon

1/4 cup chopped coriander

2 tablespoons oil

salt and hot chillies to taste

Procedure

Mash the potatoes and keep aside

Heat the oil in a pan and add the mustard seeds to it

When the mustard seeds start to crackle, add curry leaves, green chillies and onions and stir till the onions turn golden brown.

Add the mashed potatoes, turmeric, coconut, lemon juice, coriander, salt and hot red grounded pepper and mix well. Normally, I will make a small space in the center of the pan and add a small amount of oil and put turmeric powder and stir to get the yellow color out of the turmeric and mix thoroughly.

Remove from the heat and keep aside for the Dosa preparation.

Sorry guys, I don't use word. I am great with Excel....I am not good at formatting in word...so please take how I deliver....thanks for your understanding...

2 Cups of Besan

4 Cups of Buttermilk

Pinch of Haldi Powder

Salt to Taste

1 Tablespoon oil

3 Tablespoon oil

1 Tablespoon Mustard seeds

Pinch of Hing

1-2 Tablespoon Shredded Coconut

2 Green Chillies chopped

2 Tablespoon Coriander if desired

In order to make buttermilk, you will need yogurt and water. Mix both together until the buttermilk is nice and thin, if its too sour you can add some milk. But only make as much as needed.

Take aluminum foil and cut two big rectangles and paste it on the table with tape. Take a small flat bowl, put some oil on the back of it and leave it on the side.

Mix all the ingredients together and form a batter, make sure there are no lumps.

Take a non-stick pan and hit the oil, than add the batter

Stir till the batter looks and taste done

Take the batter and just put on the foil, than before it cools down start spreading it as thin as dosa, on the foil, dont have to go round, from top to bottom.

Let it cool, than cut into long stirps.But not too hard, that the foil might rip.

After the stirps are made, start rolling them from one end to the other.

Put them in a nice decorative plate. or in a bowl.

Know you can garnish with the coconut and the coriander

Prepare the seasoning in a small pan, and just sprinkle it over the khandvi. Ready to Serve.

If foil is not available, you can take small or big round place with a flat bottom, and you can easily do it on the back of it. But make sure you oil the bottom otherwise your khandvi wont come off.

Enjoyyy

inch Ginger chopped (about one loosely fit tbsp)

2 tsp of Cumin seeds (Jeera)

2 tbsp of Coriander leaves

4 small red whole Chillies

Pinch of Hing (Asafoetida)

Salt to taste

1 tbsp of Tamarind sauce

2 tbsp Oil

1 tsp of Mustard seeds

1 tsp of Cumin seeds

2 green Curry patta chopped

1 tbsp of Urad powder (you can also use the grinded Urad daal that you prepared for dosa)

Procedure

Add all the ingredients up to SALT in a grinder/blender and grind until a fine paste.

Add Tamarind sauce and mix well to the grinded coconut mixture.

In a small frying pan, add oil and heat on medium heat.

Add Mustard seeds and stir until the seeds crack.

Add Cumin seeds followed by Curry patta and saut until it splitter

Add the Hing and take the mixture off from the heat.

Add the frying pan mixture to the coconut mixture

Stir well.

You can add salt, pepper and/or tamarind sauce to your taste.

Un-used Chutney can be stored in an air tight glass container in the fridge for upto 3 weeks.

Thanks Sid for this thread...Tulsey and neh91 for the recipes....I'll try some at home😃

your Gujarati Khandvi Recipe sounds very delicious and easy to make. Can this be eaten with my coconut chutney that I just posted?

I so badly wanted the khanvi recipe ..

Thanks so much for posting it ..

My grandma used to make it ..

I will post some recipes as well.

Sid , well done sweetie ...

I love South Indian dishes n chinese....though hav no idea how to make them......waiting for the sambar one😃