We had glorious weather in August and the past weeks of September. I had awesome weekend enjoying dinner and movie with friends. How was your weekend? Hopefully, it would have been great.
One of my friend gave us zucchini from their garden. The first thing that came to my mind was making koftas or loaf to consume that bunch. Zucchini has a mild and distinct flavour which everyone would not love it other than eating in stir fry. I asked my daughter what to do? She said to make something interesting.
I made this Gujarati snack which I think is another best way to hide vegetables. Most families rarely make it the traditional way as there are instant mixes available in the market. But gluten free people have to make it from scratch as there is wheat in instant handvo mix. Some people also feel that it is complete waste of time to do from scratch but I must tell you it is remarkably different from the instant version . Play around with flour and vegetables and try this healthy on the go breakfast.
LENTIL VEGETABLE LOAF / HANDVO
Ingredients: 1cup rice flour,1/4cup bengal gram daal, 1/4cup toor daal, 1tbsp urad daal, 1/2 cup unflavoured yogurt,1and 1/2 cup grated squeezed zucchini, 1/4 cup thin slices of carrot, 1tbsp cracked flax seed,1/4 cup pumpkin seeds, 2 finely chopped green chillies, 1tsp finely chopped ginger,1/4 tsp turmeric, 1tsp sugar, 1/2 tsp chilly powder, 1/2tsp ajwain(carom seeds),2 tsp salt, 1tsp ENO fruit salt, sesame seeds
For tempering: 2 tbsp canola oil, 1tsp mustard seeds, dry whole red chillies optional
Method: Wash rice and all the lentils. Soak them in water for 8 hours or overnight. Drain the water and grind in food processor. Pulse lentils for 15 seconds then add rice and pulse everything together adding just enough water to grind coarsely.
Transfer to a big bowl. Mix yogurt in it.
Cover and keep it aside for 8 hours in a warm draft place to ferment. Add zucchini, carrot, pumpkin seeds,cracked flax seeds, chilly powder, salt, chillies, ginger, turmeric and ajwain.
Mix nicely. Preheat oven to 400 degrees F. Grease a petite loaf pan.
In a small pan heat oil for tempering. Add mustard seeds. When all the seeds pop. Pour it over the batter and mix well. Add Eno and mix really well to make the batter foamy. Pour the batter evenly in loaf pan.
Sprinkle sesame seeds generously on top. Cover with aluminum foil. Bake in oven for 35 to 45 minutes. After 15 minutes of baking remove the aluminum foil. Continue baking until top looks cooked. Check after 30 minutes by inserting a toothpick. If the toothpick comes clean it is done. Broil for 5 minute or until a golden colour comes on the top.
Take the loaf pan out and let it rest for 10 minutes.Serve with mango chutney. I like to eat with ketchup,mint and mango chutney.
Or serve as a sandwich with a topping of your choice.
MANGO CHUTNEY
Ingredients: 1 half ripe haden mango about 3/4 cup chopped, 1tbsp chopped onion, 3/4 chopped fennel seeds, 1/2 tsp kalonji (onion seeds),1/2 tsp chopped ginger, 1sp red chilly flakes,1/4tsp turmeric, 1/4 cup sugar,1tbsp white vinegar, 2 tbsp oil, 2 small pinches garam masala, salt to taste, water as required
Method: Heat oil in a skillet. Add saunf and kalonji. when saunf is lightly toasted after two seconds add onion. Saute till translucent. Add chopped mango, salt, chilly flakes,turmeric and garam masala. Soften the mango with 1-2 tbsp water. When the water dries up add sugar and white vinegar. Cook on low heat till it looks thick and cooked.
This is deliciously sweet and tart. Every kid would love it.
One of my friend gave us zucchini from their garden. The first thing that came to my mind was making koftas or loaf to consume that bunch. Zucchini has a mild and distinct flavour which everyone would not love it other than eating in stir fry. I asked my daughter what to do? She said to make something interesting.
I made this Gujarati snack which I think is another best way to hide vegetables. Most families rarely make it the traditional way as there are instant mixes available in the market. But gluten free people have to make it from scratch as there is wheat in instant handvo mix. Some people also feel that it is complete waste of time to do from scratch but I must tell you it is remarkably different from the instant version . Play around with flour and vegetables and try this healthy on the go breakfast.
LENTIL VEGETABLE LOAF / HANDVO
Ingredients: 1cup rice flour,1/4cup bengal gram daal, 1/4cup toor daal, 1tbsp urad daal, 1/2 cup unflavoured yogurt,1and 1/2 cup grated squeezed zucchini, 1/4 cup thin slices of carrot, 1tbsp cracked flax seed,1/4 cup pumpkin seeds, 2 finely chopped green chillies, 1tsp finely chopped ginger,1/4 tsp turmeric, 1tsp sugar, 1/2 tsp chilly powder, 1/2tsp ajwain(carom seeds),2 tsp salt, 1tsp ENO fruit salt, sesame seeds
For tempering: 2 tbsp canola oil, 1tsp mustard seeds, dry whole red chillies optional
Method: Wash rice and all the lentils. Soak them in water for 8 hours or overnight. Drain the water and grind in food processor. Pulse lentils for 15 seconds then add rice and pulse everything together adding just enough water to grind coarsely.
Transfer to a big bowl. Mix yogurt in it.
Cover and keep it aside for 8 hours in a warm draft place to ferment. Add zucchini, carrot, pumpkin seeds,cracked flax seeds, chilly powder, salt, chillies, ginger, turmeric and ajwain.
Mix nicely. Preheat oven to 400 degrees F. Grease a petite loaf pan.
In a small pan heat oil for tempering. Add mustard seeds. When all the seeds pop. Pour it over the batter and mix well. Add Eno and mix really well to make the batter foamy. Pour the batter evenly in loaf pan.
Sprinkle sesame seeds generously on top. Cover with aluminum foil. Bake in oven for 35 to 45 minutes. After 15 minutes of baking remove the aluminum foil. Continue baking until top looks cooked. Check after 30 minutes by inserting a toothpick. If the toothpick comes clean it is done. Broil for 5 minute or until a golden colour comes on the top.
Take the loaf pan out and let it rest for 10 minutes.Serve with mango chutney. I like to eat with ketchup,mint and mango chutney.
Or serve as a sandwich with a topping of your choice.
MANGO CHUTNEY
Ingredients: 1 half ripe haden mango about 3/4 cup chopped, 1tbsp chopped onion, 3/4 chopped fennel seeds, 1/2 tsp kalonji (onion seeds),1/2 tsp chopped ginger, 1sp red chilly flakes,1/4tsp turmeric, 1/4 cup sugar,1tbsp white vinegar, 2 tbsp oil, 2 small pinches garam masala, salt to taste, water as required
Method: Heat oil in a skillet. Add saunf and kalonji. when saunf is lightly toasted after two seconds add onion. Saute till translucent. Add chopped mango, salt, chilly flakes,turmeric and garam masala. Soften the mango with 1-2 tbsp water. When the water dries up add sugar and white vinegar. Cook on low heat till it looks thick and cooked.
This is deliciously sweet and tart. Every kid would love it.
Hi blogger
ReplyDeleteYour handvo in mini form is lovely. I can give as a snack to my kids. I live in Prince George. IS that the same haden mango which we get in grocery stores.
You live in Canada I believe the grocery stores carry the same haden mangoes. I bought it from Superstore.
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