Gujarati Handvo Recipe | Crispy & Soft Savory Lentil Cake with Bottle Gourd (Baked Version)

     Handvo is a traditional Gujarati savoury cake made with a combination of rice and dals, making it highly nutritious and wholesome. This dish also includes bottle gourd (lauki), which makes it especially suitable for summer as it is light and cooling for the body.

This baked delicacy has a beautifully crisp and golden brown crust on the outside, while remaining soft, fluffy, and moist inside. Handvo is usually not enjoyed on its own – it tastes best when served with green chutney or a flavourful shaak (curry).

In this recipe, I served handvo with delicious khumb shaak (mushroom curry), and the combination turned out absolutely satisfying and comforting.

Ingredients Required

🔸 To Make Handvo Batter

• ½ cup raw rice
• ¼ cup tuvar dal
• 1 tsp urad dal
• 1 tsp moong dal
• 1 tsp chana dal
• 2 tsp whole wheat
• ½ tsp rock salt
• ½ cup sour curd

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🔸 For Tempering (Tadka)

• 4 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp sesame seeds
• ½ tsp cumin seeds (jeera)
• 2–3 dried red chillies
• 7–8 curry leaves

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🔸 Other Ingredients

• 2 green chillies, finely chopped
• 1 tsp crushed ginger
• ½ cup grated bottle gourd (squeezed)
• ½ tsp turmeric powder (haldi)
• 1 tsp red chilli powder
• 1½ tsp coriander powder (dhaniya)
• 1 tsp ENO (fruit salt) 

 Method of Preparation

Step 1: Prepare Batter

Soak rice, all dals, and whole wheat for 2–3 hours. Grind into a slightly coarse paste.
(Alternatively, you can dry roast and grind into flour.)

Add curd and salt to the mixture and leave it aside to ferment for a few hours or overnight for best results.

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Step 2: Prepare Tempering

Heat oil in a pan. Add mustard seeds, sesame seeds, cumin seeds, red chillies, and curry leaves. Let them splutter and release aroma. Keep aside.

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Step 3: Mix Everything

Once the batter is fermented, add:

• Prepared tempering
• Grated bottle gourd
• Green chillies and ginger
• Turmeric, chilli powder, and coriander powder

Mix everything well and adjust salt as needed.

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Step 4: Bake the Handvo

• Preheat oven to 180°C
• Add ENO to the batter and mix gently
• Pour batter into a greased baking tin
• Bake for 50–60 minutes or until the top is golden brown and crisp

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🟡 Serving Suggestion

Serve hot handvo with:

• Green chutney
• Pickle
• Or a curry like mushroom (khumb) shaak

This combination makes a wholesome and satisfying meal.

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🟡 Tips for Perfect Handvo

• Slightly coarse batter gives better texture
• Fermentation enhances flavor and softness
• Do not overmix after adding ENO
• Squeezing bottle gourd prevents excess moisture
• Bake until the top is nicely crisp 

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Pudhina Idly Recipe | Soft & Healthy Mint-Flavoured Idli

Pudhina Idly is a delicious twist on the traditional South Indian idly. Fresh mint leaves (pudhina) and coriander add a vibrant green colour, refreshing aroma, and unique flavour to these soft, fluffy idlis. Served with spicy tomato chutney, this nutritious breakfast is both healthy and tasty.

Ingredients

• 1 cup regular idly batter
• 2 green chillies, broken into halves
• 1 tsp cumin seeds (jeera)
• 2 tsp ginger juliennes
• 1 cup fresh mint leaves (pudhina)
• ½ cup fresh coriander leaves

Method

Step 1: Prepare the Mint Paste

1. Heat a kadai on low flame.
2. Dry roast the cumin seeds, ginger juliennes, and green chillies for 1–2 minutes until aromatic.
3. Add the mint leaves and coriander leaves. Sauté briefly until they wilt slightly.
4. Allow the mixture to cool and blend into a smooth paste.

Step 2: Prepare the Batter

1. Add the prepared mint-coriander paste to the idli batter.
2. Mix well until the batter turns a uniform green colour.

Step 3: Steam the Idlis

1. Grease the idli moulds lightly with oil.
2. Pour the batter into the moulds.
3. Steam for 15–20 minutes or until a toothpick inserted comes out clean.
4. Allow the idlis to cool slightly before removing them from the moulds.

Serving Suggestion

Serve these soft and flavourful Pudhina Idlis hot with tomato chutney, coconut chutney, or sambar for a wholesome breakfast or evening snack.

Pudhina Idli is a simple and nutritious way to add the goodness of fresh herbs to your breakfast. The refreshing mint flavour pairs beautifully with spicy chutneys, making this dish a family favourite. Try this easy recipe for a healthy and colourful start to your day!

Koshimbir Recipe | Maharashtrian Salad with Sprouts, Carrot & Curd

Koshimbir is a simple yet flavourful Maharashtrian-style salad prepared using fresh vegetables, sprouts, curd, and roasted peanuts. Traditionally, the salad is generously dressed with curd, but here a small amount of hung curd is added for a mild and balanced flavour.

Ingredients Required

• 1 cup grated carrot
• 1/2 cup green gram sprouts, steamed for 10 minutes
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, deseeded and finely chopped
• 1 tbsp hung curd
• 1/4 cup finely chopped coriander leaves
• 1/2–1 tsp finely chopped deseeded green or red chilli
• Salt to taste
• Roasted peanut powder for topping

Method

1. In a mixing bowl, combine grated carrot, steamed sprouts, onions, tomatoes, coriander leaves, and chopped chilli.
2. Add hung curd and salt to taste.
3. Mix everything well until evenly combined.
4. Top generously with roasted peanut powder before serving.
5. Serve fresh as a side dish with a Maharashtrian meal or enjoy as a healthy salad bowl.

Kekadacha Soup Recipe | Spicy South Indian Crab Soup

Kekadacha Soup is a comforting and aromatic crab soup loaded with the goodness of fresh crab meat, garlic, pepper, and herbs. This spicy seafood soup is especially soothing during cold weather and is loved for its rich flavour and nourishing qualities.

Crab meat is naturally high in protein and contains healthy omega-3 fatty acids, making this soup both delicious and wholesome.

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Ingredients Required

• 7–10 crab pieces
• 3–4 shallots, finely chopped
• 1 tomato, finely chopped
• Coriander leaves, finely chopped
• Mint leaves, finely chopped
• Oil – as needed
• Water – as required

To Grind

• 10–12 garlic pods
• 1 tsp cumin seeds (jeera)
• 1 tsp peppercorns

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Method

Step 1: Prepare the Masala

Grind garlic, cumin seeds, and peppercorns into a coarse paste.

Step 2: Sauté the Base

Heat oil in a vessel and sauté chopped shallots along with coriander and mint leaves until aromatic.

Step 3: Add Tomatoes & Masala

Add finely chopped tomatoes and cook until soft. Mix in the ground masala and sauté well.

Step 4: Cook the Crab

Add crab pieces and pour enough water to make soup. Cook on low flame for about 20 minutes until the crab is fully cooked and flavours blend beautifully.

Step 5: Remove the Crab Meat

Take out the crab pieces carefully. Wash off any masala sticking to the shells back into the soup vessel.

Crack the shells using a mortar and pestle or any sturdy tool and remove the crab meat.

Step 6: Finish the Soup

Add the extracted crab meat back into the soup and simmer for a few minutes.

Step 7: Serve Hot

Serve the soup piping hot. Kids and seafood lovers will absolutely enjoy this comforting bowl.

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Serving Suggestions

This crab soup pairs wonderfully with:

• Toasted bread
• Steamed rice
• Appam
• Idiyappam
• Crispy croutons 

  

Mushroom & Capsicum Stir-Fry | Easy Garlic Mushroom Masala Recipe

Looking for a quick and flavourful side dish for rice or chapati? This Mushroom and Capsicum Stir-Fry is a simple homemade dry gravy loaded with the strong aroma of garlic, onion and Indian spices. Soft mushrooms combined with crunchy capsicum create a delicious and comforting dish that pairs beautifully with hot rice and sambar.

This easy mushroom recipe is perfect for busy weekdays and can be prepared with minimal ingredients.

Why You’ll Love This Recipe

• Easy and beginner-friendly mushroom recipe
• Rich garlic and onion flavour
• Perfect side dish for rice, sambar or chapati
• Quick vegetarian Indian stir-fry
• Healthy and delicious dry mushroom masala

Ingredients Required

• 1 packet mushrooms (cleaned, washed and cut into halves)
• 3–4 tsp chopped capsicum

For the Masala

• 1 onion (blended into a paste)
• 1 green chilli (deseeded and finely chopped)
• ½ tsp jeera (cumin seeds)
• 10–12 garlic pods (finely chopped)

Spice Mix

• ½ tsp salt
• A pinch of turmeric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala

Method

Step 1 – Prepare the Garlic Base

Heat oil in a kadai. Add finely chopped garlic and sauté until golden brown and aromatic.

Add jeera and chopped green chilli and sauté for a few seconds.

Step 2 – Cook the Onion Paste

Add the onion paste and cook on medium flame until it turns light brown and the raw smell disappears.

Step 3 – Add Mushrooms & Capsicum

Now add the spice mix along with mushrooms and chopped capsicum.

Cook on medium flame for about 25–30 minutes until the mushrooms are soft and well coated with masala.

Step 4 – Garnish & Serve

Finish with freshly chopped coriander leaves and a few drops of lime juice for extra freshness.

Serve hot with:

• Steamed rice
• Sambar rice
• Chapati
• Jeera rice

A simple yet flavour-packed Indian mushroom stir-fry recipe ready to enjoy!   

Ridge Gourd Chutney Recipe | Peerkangai Thuvaiyal for Dosa & Idli

Ridge gourd, also known as Peerkangai, is a highly nutritious vegetable packed with natural fibre and health benefits. It is light on the stomach and is often considered beneficial in traditional home remedies. Instead of discarding the peel, you can even include a little of the skin while preparing this chutney, as it adds extra nutrition and flavour.

This simple South Indian chutney pairs beautifully with hot dosas and idlis, making breakfast both healthy and delicious.

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Ingredients Required

• 1 ridge gourd, sliced and roasted in oil
• A pinch of hing (asafoetida)
• 1 tsp tamarind (imli)
• 1/2 tsp salt
• 2 tsp chana dal
• 2 tsp urad dal
• 2 dried red chillies

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Method

1. Heat a little oil in a pan and roast the sliced ridge gourd until soft. A little skin can be retained for added nutrition.
2. In the same pan, roast chana dal, urad dal, and red chillies until golden and aromatic.
3. Allow everything to cool slightly.
4. Transfer the roasted ridge gourd, dals, chillies, hing, tamarind, and salt into a mixer jar.
5. Grind into a smooth or slightly coarse chutney as preferred.
6. Serve fresh with hot dosa, idli, or even steamed rice.

Healthy Carrot Paratha Recipe | Nutritious Indian Stuffed Flatbread with Amla & Mint

Carrot is one of the most nutritious root vegetables and is commonly used in simple home-style carrot poriyal. But beyond its delicious taste, carrots are loaded with health benefits. Their bright orange colour comes from β-carotene, which the body converts into Vitamin A. Carrots are also rich in dietary fibre, antioxidants, and essential minerals that support overall health.

Today, let us turn this humble vegetable into a delicious and healthy stuffed paratha packed with flavours and nutrition.

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Ingredients Required

For the stuffing:

• 2 cups grated carrot
• 2 tsp crumbled onions
• 1 tsp grated amla
• 2 tsp ginger-garlic paste
• 3 tsp finely chopped mint leaves
• 3 tsp finely chopped methi leaves
• Salt to taste
• Amchoor powder to taste
• White pepper to taste
• Maggi Magic Masala or any masala of your choice

For the dough:

• 2 cups wheat flour
• Water as required
• Salt to taste

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Method

1. In a mixing bowl, combine grated carrot, onions, amla, ginger-garlic paste, mint leaves, methi leaves, salt, amchoor, white pepper, and masala. Mix everything well to prepare the stuffing.
2. Prepare a soft dough using wheat flour, salt, and water. Divide the dough into small equal-sized balls.
3. Roll each dough ball lightly and place a spoonful of stuffing in the centre.
4. Seal the edges carefully and gently roll again by dusting with flour to make stuffed parathas.
5. Heat a moderately hot tawa and cook the parathas on both sides. Drizzle oil as required and roast until golden brown spots appear.
6. Healthy and flavourful carrot parathas are ready to serve. Enjoy them hot with curd, pickle, or chutney. 

Refreshing Mixed Veg Raita Recipe | Easy Indian Raita for Paratha & Roti

If you are looking for a quick, healthy, and flavorful Indian side dish, this mixed veg raita is a must-try. Made with fresh curd, crunchy cucumber, onion, tomato, amla, and ginger, this homemade raita pairs perfectly with stuffed parathas, rotis, pulao, or biryani. The addition of roasted jeera powder and fresh coriander gives this cucumber raita a refreshing taste that makes every meal more enjoyable.

Unlike regular plain raita, this vegetable raita has a beautiful mix of textures and flavors. Even those who usually prefer salads over curd-based dishes will enjoy this refreshing Indian raita recipe.

Ingredients Required

• ½ cup fresh curd (yogurt)
• ½ cup chopped cucumber
• ½ cup chopped onion
• ½ cup chopped tomato
• A pinch of grated amla
• Few ginger juliennes
• Fresh coriander leaves for garnish

Spice Mix

• 1 tsp freshly roasted jeera powder
• A pinch of hing (asafoetida)
• Salt as needed

How to Make Mixed Veg Raita

1. Deseed the cucumber and tomato, then finely chop them along with the onion.
2. If you prefer spicy flavors, add finely chopped green chilli.
3. In a mixing bowl, whisk the curd until smooth.
4. Add coriander leaves, chopped vegetables, grated amla, and ginger juliennes.
5. Mix in roasted jeera powder, hing, and salt.
6. Combine everything well and chill for a few minutes before serving.

Your healthy homemade mixed veg raita is ready to enjoy.

Serving Suggestion

This easy Indian raita tastes delicious with carrot paratha, stuffed parathas, chapati, pulao, biryani, or even simple dal rice. The cooling curd combined with crunchy vegetables makes it a perfect summer side dish.