Khara Sev Recipe

As I stand by looking at the calendar, I cannot help but wonder how fast the months of October and November have flown by. Days turned to weeks, weeks to months all gone by in a haze making me realize how little I have updated my blog.

Work has been pretty hectic to say the least with plenty of projects along the way. Even though the projects have been challenging and interesting the long hours and constant pressure has been draining leaving me no time to work on my hobby.

 That said we celebrated all the major festivals Dasara, Diwali, Thanks Giving along with family and friends relishing food and good company.

 I had prepared this Sev for Diwali as part of the ‘faaral’. I have followed a simple and a trusted recipe for this. I do not prefer adding red chilli powder to the dough as I feel it takes away the taste after it is deep fried and so prefer adding crushed pepper instead. 

Ingredients: 

  • 2 cups Besan flour/gram flour
  • ½ cup rice flour
  • 4 tsp warm oil
  • ½ tsp crushed pepper powder
  • 1 tsp cumin seeds
  • ¼ tsp turmeric powder
  • a pinch asafetida powder
  • Salt per taste
  • Oil for deep frying 

Method:

  • Making the dough: Sieve both besan flour and rice flour onto a big plate. Add warm oil, turmeric powder, cumin seeds, asafetida, crushed pepper and salt and mix by hand so that the oil incorporates. Add water in intervals kneading and making soft pliable dough. Set aside and keep it covered for 10 minutes.
  • Meanwhile in a frying pan heat (on medium) sufficient oil for deep frying.
  • Take small quantity of the dough and fill it into a sev “press” and press out thin strands directly over the hot oil.
  • Deep fry on slow flame until it turns very light brown and crisp. Transfer it to plate lined with paper towel to drain extra oil.
  • Smash the big strands with hand to make bite size pieces. Cool and store in an air-tight container.
  • Note: If you are preparing large quantity of sev then mix only a portion and make the dough. Make dough as needed and then deep fry.

 

Black beans and Corn in baked wonton cups

 

Wonton wrappers are not just for dumplings but they can be used for so much more. These easy to bake, low-fat wonton cups make a cute base for numerous appetizers. I love this finger food as there is no need for plate, fork or spoon. The filling that goes inside is the one that defines the dish. 

You are limited by your imagination when it comes to filling. You could use fruit pudding, spinach cheese, tomato cheese olives, coleslaw, plain salsa, mango salsa, salad or just fruits etc. However for this dish I chose the basic filling of black beans, corn and salsa. 

If you prefer the Indian way then you could use these cups as substitute for the puri (that is used in chaat) and make low-fat pani puris/ Golgappas (similar to the one that I have posted here). You can add dry potato sabji and make a savory appetizer. You can add coconut jaggery filling and turn this into a neat dessert.

 

Ingredients

  • 15-20 wonton wrappers ( I used this)
  • 2/3 cup chunky salsa
  • 1-2 jalapenos (diced)
  • 1 small cup whole kernel corn
  • 1 small cup black beans ( drained, rinsed)
  • 1/4 cup sour cream (optional)
  • 1 medium tomato (diced)
  • 1 small onion (chopped)
  • Handful of chopped cilantro
  • 1-2 Tbsp Oil for brushing/ cooking oil spray 

Method

Preparing the wonton cups:  

  • Pre-heat oven to 350ºF. Keep the wonton wrappers ready. Grease a muffin pan and in each grove gently fit one wrapper, lightly pressing so that it confirms to the shape.
  • Using the cooking spray, spray some oil on the inside. Continue this process with the rest of the wrappers. (If you do not have cooking spray use oil to brush the insides).
  •  Bake 8 to 10 minutes or until light golden brown. Remove from pan and cool on wire rack. 

Preparing the filling and stuffing: 

  • In a bowl, mix together the beans, tomato, onion, corn, salsa, jalapenos, corn and cilantro.
  • Just before serving, spoon the bean mixture into each of the wonton cups.
  • Top each with 1/2 teaspoon sour cream. Serve immediately.

 

Mooli Theplas

Even though I am not a Gujarati, I been exposed to some limited Gujrati dishes growing up and I have had a soft corner for it. But over the years that I have been here in the US, I have taken immense liking to the cuisine. Thanks to Gujarati friends here, who indulge us with their finger licking dishes when we meet for potlucks and picnics. 

And also there is a huge selection readymade, top quality Gujju food in the Indian groceries. This makes it a breeze to try out and get familiar with new type of dishes. The khandvis, dhoklas, theplas, muthiyas, undhiyu, handvo are to die for. 

Theplas are the traditional breads of Gujarat and can be served for breakfast, lunch/dinner or as a snack. I have read different versions of Mooli Thepla on the web. Some of them cook the grated radish/ mooli first and then add it to the wheat flour to make the dough while others do not cook the radish. I have followed the later version and adapted this from the recipe by Tarla Dalal. 

Based on my experience Theplas tastes good when you use plenty of mooli and less of turmeric. Since this uses yogurt and water while making the dough, the theplas remain soft for a long time. So this is a very good item to pack for lunches for both kids and adults alike.

Ingredients 

  • 2 cups whole wheat flour ( atta)
  • 1 cup grated white radish/mooli
  • 1/2 cup yogurt/curds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder
  • ½ tsp ajwain seeds
  • ½ tsp cumin +coriander powder
  • 1/4 cup coriander leaves chopped (any other greens is fine too)
  • 2 Tbsp oil
  • salt to taste

Method

  • Making the dough: Take a big plate and first add the wheat flour. Add the turmeric powder, chilli powder, ajwain seeds, coriander powder, salt and the oil and mix well.
  • Next add the grated radish, coriander leaves and mix well. Add yogurt in spoonful and knead to make thick dough.
  • Keep aside covered in a damp muslin cloth for about 30 minutes.

Making Theplas:

  •  Heat a flat pan/tava on medium to high flame.
  •  Take golf sized balls out of the dough and shape them into balls.
  •  Roll them into thin rounds with a rolling pin dusting little flour in between, to prevent it from sticking.
  •   Place this on the heated pan and after about 30 secs, the circle/paratha begins to cook on the bottom and begins to puff at different places. Spread around little oil.
  •  Turn it over and let the other side cook. Spread around little oil and cook. Keep a close eye on the pan, else the thepla will brown and harden.
  •  Take out from the pan and place them in box and cover it with a lid. 
  •  Follow the steps for the remaining dough and make the theplas.
  •  Serve with any subji, pickle of choice and or with some spiced yogurt/ Dahi.