मिश्र दालों की स्टफ़्ड खाण्डवी | Reena’s Stuffed-Mixed Lentils Khandvi & PaperBoat Drinks At a Glance | Step Wise

Hi all!!

Unfortunately for me, I’ve turned quite a loner after moving into this city, which happened ages back, but the huge language constraint,  and the cultural difference has definitely prevented me from finding like minded friends here!

Though now I do have a small group of friends from the locality with whom I got connected through FB, but then that’s all of my social life here. 

A few months back, longing for some social connect, and also driven by the inner urge to connect with school friends, I created a group on the WhatsApp. Gradually, many more friends from my batch joined there, where we have been able to walk down the school’s memory lane together!

Apart from the school talk we talk about jobs, careers, places and obviously food too. I and my school friend Reena discuss a lot about food, both of us being passionate foodies and home makers. 

Reena is a wonderful, happy go lucky woman, always cheerful and smiling! She is the backbone of her joint family, and happily caters to their needs with an amazing ease! 

I’ve known her for almost 28yrs now. She was not only my batch mate, but we shared the same bus stop for almost five years. 

Sometime back while we were chatting on WA, she shared the picture of Stuffed Khandvi, and mentioned that it’s a protein rich preparation made using lentils, and is stuffed with  cottage cheese. 

Now, I have always make the khandvi with chickpea flour (besan), and this version of  khandvi piqued my interest instantly, and I asked her for the recipe. She immediately shared the recipe with me, but with the kid writing his exams, I couldn’t get time to try it.

Fortunately for me, post her marriage she continues to live in the same town as my parents. And this time when I visited my parents, I got a chance to learn the recipe directly from her. 

Married into a Gujarati Jain family and cooking regularly with such passion has made Reena a pro at cooking and while making the khandvi, I was amazed at the speed at which she spread and folded them.

Watching her adept hands, I did wish in my heart- ‘Oh only if I could make them half as good as hers’! The khandvi was superb, soft and melted in the mouth, and  it had the right amount of spice from the green chillies and a mild flavour of ginger. I was in love with them and too eager to try them soon in my kitchen.

 

After returning back I was waiting to try her recipe, and a few days back I made them for the evening snack and served them with the chilled Paper Boat Drinks , which were sent to me for a review. 

The drinks had reached me when I was away relaxing at my parents place, and after coming back I was back to the daily grind, so I decided to open the bag with a suitable snack to go with it.. It did make an excellent accompaniment with the mixed lentils  khandvi.

Their are four brains behind the creation of Paper Boat, namely Neeraj Kakkar, James Nutall, Suhas Misra and Neeraj Biyani and their philosophy behind the product is ‘to create memories’ and hence the name Paper Boat. There are 6 refreshing flavours available currently - namely- Aamras, Jaljeera, Kokam, Jamun, Imli and Aaam Panda, which are smartly packed in four part laminate pouches which allows them to withstand extreme heat and pressures.

I would recommend my readers to go through their website and read the FAQ’s and the story behind Paper Boat. It’s worth a read, and it touches your heart. The drinks have no preservatives, but have added natural, and nature identical flavours. All the six flavours are innate to the Indian sub continent and a common Indian can easily relate to them as these are the flavours he grew up with. All the flavours are good and each of them distinctly different from the others and most importantly, do not taste artificial.

All of us in the family tasted all the flavours and each of us has his favourite now. The kid loved the Jaljeera, while S liked the Kokam, and my personal favourites are the Jamun, kala khatta , and Imli ka Amlana. 

The drinks have a perfect balance of sourness, sweet and spices. They taste best when serve chilled. So do try all the flavours and pick your favourite! 

मिश्र दालों की स्टफ़्ड खाण्डवी

Stuffed Mixed Lentil Khandvi

Soaking Time:2hrs | Preparation Time: 15mins | Cooking Time: 7-8mins | Makes: 20-25 | Difficulty Level: Needs Skill

 

Ingredients

( in the order of use)

1/2 katori/कटोरी (or any tea cup) split pigeon peas ( अरहर की दाल​)

1/2 katori/कटोरी (or any tea cup) BengalGram Lentils ( चना दाल​)

1/2 katori/कटोरी (or any tea cup) split yellow lentils ( धूली मूंग दाल​)

1katori/कटोरी  yogurt/दही

2-1/2 to 3 katori/कटोरी  water

1/2tsp turmeric

a small pinch cooking soda

a pinch of strong asafoetida/हींग​

salt to taste

For The Filling

200gms Paneer/cottage cheese

3-4 spicy green chillies (adjust as per the variety available with you)

an inch piece ginger

a handful coriander, finely chopped

salt to taste

For the tempering

1-2tbsp oil

1-1/2tsp mustard seeds

1tsp sesame seeds

10-15 curry leaves

 

Method

Wash & soak the lentils together for 2hrs, strain and reserve water. Grind to a fine paste with minimum use of water.

Remove into a thick bottom broad vessel/pan. Add yogurt, water, turmeric, and mix. Finally add asafoetida, cooking soda and mix.

Cook on a medium-high flame stirring continuously, till it thickens, and leaves the sides and has sheen.

Getting the right consistency is the key towards a successful khandvi. To test, take a small spoonful, and spread it quickly on a small plate, and check whether it’s easily coming off the plate. 

If it comes off, using a spatula spread the remaining mix in quick strokes into a thin layer on a flat clean surface or on the backside of plates or on an aluminium foil(This process needs skill and quick movement which comes from practice), and then let it cool for 10mins.

Meanwhile grate the cottage cheese and grind together the ginger and green chillies. Chop the coriander. Mix all of this, and add salt to taste.

Trim the thick edges of the spread mix, and cut using a sharp knife in straight lines to form strips of 1-1/2 to 2inch width.

Spread the cottage cheese mix on one strip and start rolling tightly from one end to the other. Repeat the process for all the strips. Remove the rolls on a plate.

Heat oil and splutter the mustard seeds. Switch off flame and add sesame and curry leaves. Pour the tempering over the rolls. Stuffed khandvi is ready to eat. Serve it with a green chutney. I served it with a mint-raw mango chutney and chilled Paper Boat Drinks.

Sending the preparation to ‘Only’ Cooking with Grains happening this month at Shruti’s place.

If You Enjoyed This Post Please Take 5 Seconds To Share It.