ALu chi Wadi

One thing that came as a 'bundle' in our home was the dhokla-aLuwadi combination. Whenever my Mother went to Dadar Kabutar Khana area, she would stop over at Saurashtra snack shop and bring home goodies. 

Sometimes kachoris (ping pong ball sized and deep fried, stuffed with a spicy-sweet moong daal filling that left you wanting one more), sometimes jilebi - sticky, orange spirals with a slight tang that were devoured even before she could transfer them to a bowl, but mostly she brought back dhokla and aLuwadi combo.  The spongy square pieces of savory-pillowy  goodness and the slightly spicy 'rolls' of colocassia /taro leaves rolled into a cylinder with a spiced besan paste inside was a treat. 

These were rarely made at home, to my mind, these were complicated things, best left to experts. 

But now, so far away from home, I cannot rely on the Indian store weekend supply of dhokla (sold at a ridiculous price ) or frozen packets or even packaged goodies to re-live those memories. 

Once in a while, we get taro leaves in the store and I try to get them (they are limited in quantity and get sold quickly or they have insect eggs on the back of the leaf and need to be trashed).

One such day I was lucky to get a fresh supply of the leaves and clean ones at that, yay! 

The only hitch was, these leaves were small and I did not get many, just 7-8. 

The longing to eat aLuwadi is a strong one and not easily put away.

But instead of making the roulade, I made 'wadi', squares. 

I found this recipe in Annapurna that I followed.

You need:
7 - 8 Taro / Colocassia/ ALu leaves
Lime sized Tamarind ball or 1 tsp Tamarind Concentrate (I used concentrate)
2 tsp Jaggery crumbled or substitute with dark brown sugar
1 tsp Red chillies powder
1 tsp Garam Masala
6 tbsp Rice Flour
1 Cup Gram Flour / Besan
1/4 cup shredded coconut
Hefty Pinch Asafetida
1/2 tsp Turmeric powder
3 Tbsp Oil
Salt to taste ( about 1 tsp)

If using tamarind soak it in warm water for about 10-15 mins and extract the pulp and discard solids. If using concentrate, move on to the next step directly.

Wipe the Taro leaves with a moist tissue or napkin. Cut the stem and any tough veins.
Shred the leaves finely.

Mix all the ingredients given above in to a thick-ish batter.
IF you are using tamarind pulp you may not need extra water.
IF you use tamarind concentrate, you need to slowly add water to make the batter.

Grease a container or a 'thali' that can be used in a steamer or pressure cooker and pour the batter into it.
Cover and steam the mixture for about 25-30 mins in the cooker (without the whistle).
Once done, cool and then cut into squares.
Shallow or deep fry as preferred and serve.

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Dudhi Muthiya

Tea time snacks are a big hit with me. I like having a little something to munch on with my cuppa. For as long as I remember, I have always dipped something in my tea.

Raise your hands of, as a  teenager or an adult you have downed an entire packet of Parle-G biscuits with your tea! I know I have.

For those who grew up in India ( and are in their late 20's 0r 30's) , they will identify with what I have to say.

As soon as 4 O'clock sets in ( and you do not have to look at the clock) most tea addicts will have what we call 'talab'( if I am not mistaken). As if on auto pilot, the lady or in some cases the man of the house will start making tea. While the tea brews,  the 'khau che dabbe' are pulled out and an assortment of biscuits ( or cookie as you might want to call them, I'll stick with biscuits), khari (made with  puff pastry ) or jeera butter (not butter- as in the spreadable one, this is different).

Dipping a biscuit or khari in tea and eating it was routine. 

My Mother and her siblings are all tea addicts! For them, it's tea-time, anytime! 'Chaha chalel' ( I don't mind a cup of tea) was a given when we visited each other. My Uncle would visit us late evenings, sometimes. He would come from Thane to Wadala on his motorbike and when he sat down and heaved a sigh, he would say, " Akki, chaha taak na!" (Akki/ Akka= elder sister, please make me a cuppa). After the refreshing cup of tea, he would take me for a big round on his bike much to my delight! 

My Aunts were no different! Nor am I.  

Often when I am at a friends home and she asks if I want tea, I rarely refuse and of course, if they are at mine, I will make ginger-tea.

Over the years, hot buttered toast, Marie biscuits and Parle G and many a times chivda have played kho-kho with each other. And now, we have a new contender. Muthiya! 

I had heard of Muthiya and seen packets in the frozen aisle, however, I never felt like picking one up, just to try.

Then one day, Sonali shared some with me and I loved it! I finished what she gave me and shamelessly asked for seconds.

Of course I asked for the recipe. And having tasted fresh Muthiya, I was not going for the frozen version. I wanted to make it at home.

I made these a couple of times, but they did not taste as good, something was not clicking. It did not taste as good as the one I had tasted at Sonali's. I was disappointed, thankfully I was not ready to give up.

I made very few changes and finally arrived at what worked for me. The result! Tasty Muthiya, as you can see.

You need: 

One Medium sized Bottle Gourd / Lauki/ Dudhi- peeled and grated (discard the spongy interior and seeds)

1 Cup Whole Wheat flour / Atta

1/2 Cup Besan /Chickpea Flour
1/4 Cup Rava/ Semolina ( coarse)
2-3 Green Chilies ( about 1 tsp) or less, if you prefer low heat
1 inch piece Ginger 
2 Tbs Sugar
3-4 Tbsp, Plain thick Yogurt ( start with 2-3 Tbs and go on adding the remaining as required)
Salt to taste
3-4 Tbs Oil
1 Tbs Baking Soda
2-3 Tbs Lemon Juice
1 tsp Turmeric / Haldi
1 tsp Red chili powder ( optional)

TEMPERING:
2 Tbs Oil
2 tsp Mustard seeds

Few Curry leaves - optional

2 tbs Sesame seeds ( I usually eyeball this ingredient. We like the crunch and so I am liberal in it's use)
Minced Cilantro to garnish.

Pulse the ginger and green chilies in the mixie and make a paste. Alternatively, use a mortar-pestle and pound it to a smooth paste. 

Slice off the top and bottom of the gourd. Peel the outer skin off. Grate the gourd/ lauki. Do Not  grate the spongy inside and the seeds. Set aside.

Mix the flours and semolina. Add the ginger-chilies paste and all the remaining ingredients (oil, sugar, yogurt, turmeric, lemon juice and red chili powder- if using) except the ENO fruit salt.

Squeeze the grated lauki /bottle gourd and add it to the above mix.

At this stage, set the steamer on the stove. Prep the steaming plate, grease with oil / cooking spray.  As the water comes to a boil,  add the baking soda to the mix above and bind in to a smooth dough. This will be sticky, scrape the dough off your hands, oil them if required and  knead it gently.

Make 4 equal sized portions and with oiled palms, make 'logs' of the dough and set them gently in the steamer. 

Cover and let them steam and cook for about 20-25 mins or until a toothpick inserted comes out clean.

Cool the logs and cut into rounds. I prefer making small bite size pieces (quartering every round). 

Heat 2 Tbs oil in a non-stick pan. Once the oil is hot ( not smoking) add the mustard seeds. As the seeds pop, add the sesame seeds and curry leaves. 

Add the Muthiya pieces and mix gently, coating the pieces with the seeds.

Let the Muthiya pieces sit in the pan for a minute or so until they have a golden brown color and a slight crunch on the outside.

Take off the heat and garnish with minced Cilantro and serve with a hot cup of tea.

Notes:

- Muthiyas make an excellent snack on the go. They are filling and also a healthier option than chips! 

- Adjust the heat as per your liking.

- These can be frozen and eaten at a later date.

- They  have great shelf life and make a good 'picnic/ traveling' food option

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Handhwo

I used to be very excited about April Fool's day. I would actually spend time thinking about how I would like to fool  my parents.

Maybe it was all those Enid Blyton books I was addicted to. Reading all about how those school going girls tricked their friends and family and teachers would make me yearn to pull one on my near ones too.

Of course I realized that there was no store that sold jokes or trick packs in India and had to 'compromise'.

I would do silly things like, when my parents were getting ready for work, I'd quietly open the main door, ring the bell and close the door ( very quietly, of course) and scuttle off. My Mother or Dad would go to open the door and find no one and I'd shoot out from my hiding place singing, "April fool banaya...". The other trick I had up my sleeve was, during those days ( 80's) MTNL ( the phone company) had a 3 digit number, which when dialed (and after you have hung up) will send a ring back to your telephone. I have no idea behind the logic here, but it was useful in pulling a prank.

I'd dial the number, and scuttle, my parents would come to answer the phone and I'd spring out singing the song, or I would pretend to answer the phone, and call out to my Mom or Dad and inform them that one of their friends was on the phone or my Ajji was on the phone to talk to Mom- here I would pretend that I was asking polite questions etc. and then holler for mom,  they would rush and I would wait till the first "hello" and  start singing the annoying song, again! 

I have no idea if they knew what I was doing, but they played along or they really fell for it. but whatever it was, today it is a sweet memory, one I will always cherish! 

This year, like the last few years, April Fools day was like any other day, wake up, breakfast  school bus, meals, study time, dinner, bed........... 

Maybe one day, my little boy will play a harmless prank and make me laugh out loud, again.

Innocent fun! How I miss those moments.

Not that the recipe I have for you today has anything to do with pranks or April Fool's day. 

I have another Gujarati Classic for you. A wonderful tea-time snack, Ondhwo / handhwo is a savory cake. I guess one can call it that...

It has vegetable content, so it is healthy! Do you need any further persuasion?

Recipe source: Kamini aunty 

You Need:

1 cup Rice

1/4 cup Chana dal

1/4 cup Toor daal 

1 tbsp Urad dal 

1/2 cup Plain, thick Yogurt 

1 inch Ginger piece

2-3 cloves Garlic

1-2 Green chilies ( + / - to suit your taste buds)

2 tsp Sugar ( can substitute with jaggery)

1 tsp Ajwain (Bishops weed)

1/2 tsp Pickle Masala

1 Medium Lauki / Dudhi/ Bottle Gourd, grated

Salt to taste

Few curry Leaves

1-2 Dry Red chilies ( optional)

1 tsp Mustard seeds

~2 tsp ( I did not really measure these, just sprinkled generously) Sesame Seeds

1 tsp Eno/ fruit salt, regular flavor

1/2 tsp Turmeric powder

Pinch Red chili powder

Wash the rice and daals and soak it for a minimum of 6 to 7 hrs.

Drain all the water the grain was soaked in and coarsely grind using  yogurt- no water. Do not use any water when grinding the rice and daals. 

Then take above mixture in a bowl and add ginger, garlic and green chillies paste and salt, mix thoroughly. Leave it over night.

Next morning add turmeric powder, sugar/ jaggery, ajwain , pickle masal and grated bottle gourd / lauki . 

Mix well . Taste it and adjust seasoning, if needed. 

Heat a small skillet, add 1 tsp oil, once the oil is hot ( not smoking) and add few curry leaves and little red chilli powder . Pour  into the batter.

At this stage, prepare a baking dish, grease it or spray it with oil. Preheat the oven (350 F)

Then add 1 tsp eno to the batter and mix well. Pour the mixture in an oven safe dish/ bakeware 

In the same skillet, make a tadka ( oil , mustard seeds, hing, sesame seeds and 1 or two whole red chillis -if using ). Pour this on the batter.

Now cover the baking dish with aluminium foil and put into preheated oven . Bake for 30 to 40 min until bottom layer is light brown in color. 

Then uncover and broil for 8 to 10 min. Watch  this broiling stage like a hawk.
The top can go from golden brown to charcoal very quickly! 

Cool in the pan for 5 minutes and then on a cooling rack. 

Slice in wedges and serve with a cup of tea.

Notes:

Traditionally, bottle gourd is used, however you can add different vegetables, to up the nutritive value. Add petite green peas, grated carrot or corn kernels.

If you have a lump of jaggery that is hard to crumble / grate,  place the lump in a microwave safe bowl, add a tsp water and microwave it for 20-30 seconds.  Add the melted jaggery to the mix.

My friend, Ashwini, has a recipe for Ondhwo that uses Quinoa and flax seed.

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Cooking with friends : Dhebra

This is the third part of the Sonali Trilogy. 

Every Tuesday,  when Sonali has  a day off from work, she works on the home front.  All working women out there know what I am talking about.

In top gear, she whizzes around the house, cleaning, tidying up, laundry, running errands and  as pre-arranged, we meet at her apartment and she has some nice Gujarati dish for me to taste!

For a while now, I have been pestering her for a hands-on session at making something. 

Since methi (fenugreek) is in season (psssst- we get a big bunch as low as .50 cents! I had discovered that when we first moved here. I actually did the ridiculous Dharmendra dance at getting Methi leaves that cheap! ) We decided on Dhebra. 

For someone who claims that she is not fond of  Gujarati food, Sonali does a fantastic job of cooking all things Guju in her kitchen. 

I arrived, armed with my camera and the desire to learn.

These Dhebras are a great  tea-time snack. I loved rolling up one and nibbling on it with my cup of chai.These  are also good picnic food or lunch-box option.

You Need:

2 cups Wheat flour ( gehun ka atta)

1 cup Bajra flour (pearl millet flour)

1 bunch Methi / Fresh Fenugreek (leaves only)

1 Tbsp. each,  grated Ginger and Garlic

2-3 Green Chilies paste (+/- to taste)

Salt to taste

2-3 Tbsp of chopped Cilantro

Jaggery, a small lump, about the size of a key lime ( traditionally, sugar is used, but  jaggery being a healthier option, I prefer that)

1 Tbsp, Toasted Sesame Seeds

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1 tsp.Ajwain / bishops weed

3 Tbsp oil

Yogurt, whisked-  approx 1 cup, use this measurement as a guide only

Wash the methi/ fenugreek leaves and chop them.

Mix the flours and add all the above  listed ingredients, except the yougurt.

Mix with your hands  to ensure that the chopped methi as well as the spices are well incorporated (see notes)

Now slowly add the whisked yogurt and start making the dough. Be careful when adding the yogurt,the dough has to be a bit stiff. 

Cover and let the dough rest for 10-15 minutes.

When you are ready to start making the dhebras,  heat a skillet on med- high and pinch off a small portion of the dough about the size of a lime.

Dredge it  in wheat flour and roll it, uniformly, into a disk, about 6-7 inches in diameter.

Carefully transfer the flat-bread onto the hot skillet.

As the underside bubbles,turn and flip over to the other side and drizzle a few drops of oil  on top.

Flip and cook the oil smeared side, if you have it, use the 'fulka press' ( the wooden flat headed hammer thingy, as shown in the pictures below). By gently pressing with the 'press', till brown spots form on the underside. 

Drizzle some more oil on top and flip, press and cook till brown spots appear. take off the heat and place on a tissue. 

In the same manner, make dhebras from the remaining dough.

Serve hot off the skillet with a bit of pickle. 

Umm- ummm! 

If you wish to freeze  some dhebras, once cool, place them between sheets of parchment paper and tuck them in a freezer safe bag or container. 

**NOTES:

- If you have hard jaggery, you might want to grate it and then add it or add a teaspoon of water to the grated jaggery and nuke it in the microwave for about 25-30 seconds to soften it

- Alternately, just add the grated jaggery to the whisked yogurt and leave it in there for a few minutes to soften.'

- If you have white sesame seeds, just add them to a small sauce pan and toss over medium heat to toast them to a light brown. 

-Because of the  bajra content, these dhebras tend to harden up if kept for long. To soften them, just before eating, place a dhebra between 2 sheets of tissue, dampen the tissue with a wet palm and microwave for 15-20 seconds and serve.

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