Evergreendishes

Tag: indian vegetarian dishes

  • Khandvi | Suralichi Vadi | Recipe with video

    Khandvi | Suralichi Vadi | Recipe with video

    Jump to Recipe Print Recipe

    Khandvi / Suralichi Vadi is a savoury snack from Maharashtrian and Gujarati cuisine. Yellowish, tight rolls of gramflour and curd , tempered with spices make a good snack anytime. They are slightly spicy and tangy in taste. It is also known as Surlicha Vadi and Patuli. It is one of the dishes that you can easily make in less than 30 minutes, tasty and ideal to serve with any course of meal.

    Any tips for making perfect khandvi?

    Like any new recipe, this dish also needs practice. The key to making a perfect khandvi:

    • You need sour butter milk.
    • Take the proper measurement of ingredients.
    • Once it is done, spread it quickly on the greased plate as thin as you can.
    • Sieve the gram flour before using it.

    Is there any substitute for buttermilk?

    Thick curd can be used. Blend and mix it with two glasses of water. 

    What can one do if the curd is not sour?

    It is best to keep a day out prior to making. But incase, you have not kept it or planned in the last minute, lime juice may be added to the batter.

     Khandvi/ Suralichi Vadi Recipe

    1 cup = 200 ml

    Ingredients:

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon turmeric powder
    • 2 tablespoon fresh grated coconut
    • 1 tablespoon chopped coriander
    • salt

    Method:

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil. You will need it later.
    3. Whisk the curd, mix it with water.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.
    8. Make seasoning in a small pan. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder.
    9. Garnish with grated coconut and finely chopped coriander over it.
    10. Put seasoning over it.
    11. Slowly, roll it from one end to the other.
    12. Cut into small spirals.
    13. Khandvi is ready to serve.

    Take a tip:

    • Make in small quantities, it will be easier to spread it. 
    • Making perfect khandvi needs practice. My suggestion is to make it in a small quantity. Use the same measurements as given above. 

    Check out the video :

    Khandvi / Suralichi Vadi
    Evergreendishesdev

    Khandvi / Suralichi Vadi

    5 from 6 votes
    Khandvi is a popular snack from Maharashtrian as well as Gujarati cuisine of India. It is a savoury, bite sized snack ideal to serve with tea.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course: appetisers, evening snacks
    Cuisine: Gujarati, Maharashtrian
    Ingredients Method

    Ingredients
      

    • 1 cup gram flour
    • 1 cup sour curd
    • 2 cup water
    • 1 inch ginger
    • 2 green chilly
    • 2 tbsp oil
    • 1/2 tsp mustard seed
    • 1/4 tsp asafoetida
    • 1/2 tsp turmeric powder
    • salt

    Method
     

    1. Sieve the gram flour.
    2. Take a plate and at the back side, grease it with a little oil.
    3. Whisk the curd, mix it with water. Again, whisk it.
    4. Grind green chilly and ginger together.
    5. Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
    6. Put the batter in a thick pan and cook it on a low flame. Keep stirring.
    7. Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.Make seasoning in a small pan.
    8. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder. Garnish with grated coconut and finely chopped coriander over it.
    9. Put seasoning over it.Slowly, roll it from one end to the other
    10. Cut into small spirals. Khandvi is ready to serve.

    A few other snack recipes from blog are Vegetable and Vermicelli Cutlets, Cornflakes Bhel,

    My e-books on Amazon

     

     

    Disclaimer: This post contains affilate links. You can read the policy here.

    If you ever make this, do take a picture and share it with us. I will be glad to share it further. Follow us on Facebook, Twitter, Instagram and Pinterest.

    Want to start a blog? I have my hosting with A2 Hosting and happy with the service they provide.

    Subscribe to get a book of handyhints for free !

  • Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri bhindi | 2 ways crispy okra fry

    Kurkuri Bhindi Fry or crispy bhindi fry  is a tasty accompaniment with any meal. Serve it with any meal as an accompaniment, it is loved and relished by all.

    It is assured that I need okra at least once in a week, usually sabzi but sometimes I do fry.  Here is another kind of fry that is tasty and crispy.

    Kurkuri Bhindi Crispy Bhindi Fry

    Ingredients:

    • 1/2 kilogram bhindi
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chat masala
    • 2 teaspoon chilly powder
    • 1  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 2 tablespoon fresh coriander chopped
    • 2 tablespoon gram flour
    • oil for frying

    Method:

    1. Wash the bhindi and pat dry.
    2. Cut it vertically into four strips. If the bhindi are large in size, cut them into two.
    3. Add salt, asafoetida, turmeric powder, chilly powder, amachur powder, coriander powder, cumin powder, chopped coriander and mix it.
    4. Sprinkle  gram flour and mix it. Keep the mixture to marinate for twenty minutes.
    5. Heat oil in a pan. Put a few pieces of the marinated mixture into oil.
    6. Deep fry on medium heat for sometime.
    7. Turn them with a ladle. Once they are crisp and brown, remove them on a tissue paper.
    8. Repeat for the rest of the mixture.
    9. Serve with rice as an accompaniment.

    kurkuri bhindi
    kurkuri bhindi

    bhindi pieces
    bhindi pieces

    making of kurkuri bhindi in steps
    making of kurkuri bhindi in steps

    kurkuri bhindi
    Evergreendishesdev

    Kurkure Bhindi

    Kurkure bhindi is a okra deep fried by coating it with a mixture of spices. It makes a good accompaniment with any meal.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: Indian, north indian, Vegan,, Vegetarian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram bhindi/okra/ladiesfinger
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1/2 teaspoon chat masala
    • 1/2 teaspoon pepper powder
    • 2 teaspoon chilly powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • 2 tablespoon gramflour
    • 2 teaspoon coriander leaves
    • oil for frying

    Method
     

    1. Wash the bhindi and pat dry. Cut them vertically into thin strips. If the bhindi are big in size, divide them into two.
    2. Add salt, turmeric powder, asafoetida, chilly powder, coriander powder, cumin powder, pepper powder, chat masala and coriander leaves to it. Mix it well.
    3. Sprinkle gram flour to it and mix. Allow the mixture to marinate for 15-20 minutes
    4. Heat oil in a frying pan. Add a few pieces of the marinated pieces.
    5. Deep fry on medium heat. Turn it to the other side with a ladle. It should be crisp and light brown in colour.
    6. Remove it on a tissue paper. Repeat for the rest of the mixture.
    7. Serve with rice as an accompaniment.

    Notes

    • Bhindi should be dry.
    • Use tender bhindi for better taste. 

     

     

    Other bhindi recipes on my blog

    Bhindi fry Stuffed Bhindi Okra Stirfry

    To make in the air fryer :

    Ingredients :

    • 1/4 kilogram bhindi
    • salt to taste
    • 1/4 teaspoon turmeric powder
    • pinch of asafoetida
    • 1/4 teaspoon pepper powder
    • 1/4 teaspoon chat masala
    • 1.5  teaspoon chilly powder
    • 3/4  teaspoon cumin powder
    • 1 teaspoon coriander powder
    • 1 teaspoon gram flour
    • 2 tablespoon of olive oil

    Method :

    1. Wash the bhindi and pat dry.
    2. Cut the okra into half and slit them in between.
    3. Take oil in a bowl, add all the spice powders into it and mix it.
    4. Put the cut okra slices into it, toss it well and keep it aside for sometime.
    5. Pre-heat the air fryer.
    6. Put the parchment butter and place the okra slices on it. Cook at 300 degree Fahrenheit for five minutes initially. Toss in between. Again put it for another five minutes.
    7. Now, check and cook for two more minutes, Crispy okra is ready to use.

    crispy okra fry 2 ways

    About the event :

    This is an old post which I have edited now. Earlier, I had written only the stove top method, now I have included the air fryer recipe in it. Sending it to Foodies_Redoing Old Post 105, a fortnightly event. Through this group, I have redone many of posts with better pictures now.

    Pin it for later :

     

    crispy bhindi 2 ways
    kurkuri bhindi

    If you have liked this post, do share it further. Subscribe to get a book of handy hints for free!