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Friday, October 28, 2016


Khandvi , a popular dish from Gujarat is something that just melts in the mouth. It can simply be gulped down. Its that tasty !

I made this today, under my mother's supervision & control.I had made it earlier sans her supervision.

Ingredients : 3/4 cup besan , 3 cups chaas ( yoghurt diluted with water ) , 2 tbsp oil, 1/4 tsp haldi, 1/4 tsp  hing,1/4 cup ( loosely packed ) cleaned &  chopped fresh coriander, 1/4 cup ( loosely packed ) fresh dessicated coconut, 2/3 finely chopped green chillies , 1 tsp grated ginger, a few curry leaves, 1tsp white unpolished til seeds, 1/2 tsp jeera,1/2 tsp mustard ,salt to taste.

Method : Mix the besan & chaas slowly in a vessel so that no lumps remain. .Add oil, grated ginger, chillies,haldi , hing, 1 tbsp oil & salt to taste. Mix all ingredients nicely.

Put this mixture into a kadhai & put it on gas stove. My mom told me ,gas stove must be on high flame. Start stirring with a spoon immediately as soon as the kadhai with the khandvi mix is on the gas. Keep stirring continuously till it starts thickening. Now, lower the faklme & cook on slow flame. Keep stirring till it gets real thick & starts sticking to sides.Cover the kadahai & let it cook for 4-5 minutes on low gas. Put off gas.Immediately , spread the khandvi mix on plates.4-5 plates were needed today to spread the cooked mixture. Spread over the whole plate in a very thin layer. Let all the plates cool. Take a knife & make vertical  strip cuts on the spread khandvi mix on the plates. Take one end of the cut strip & start rolling with hand till the other end of the strip gets rolled. Make similar rolls of the remaining strips from all the plates.

Take a small kadhai or vagar vessel & make vagar. Add oil.Heat it up.Add mustard.After they pop up add jeera.Add til seeds. Then add curry leaves. Put off gas.Pour this vagar mixture over the rolled strips.Mix the freshly chopped dhania & fresh dessicated coconut. Garnish with fresh dessicated coconut & dhania mix.

Serve. And watch it disappear in minutes !

Tip : I use powdered hing always in all dishes unless specified .

The rolls were not evenly spread out. Some rolls were thick strips.With practice, thin strips can be made. And remember, to spread the mix when it is hot on to the plate.That helps in spreading it thinly.

Step by step method can be seen at Veg recipes of India.That recipe is somewhat different though basics remain the same.