The rain drops hit the window at an angle and slid down causing an abstract design on the glass. The outside view from my kitchen window, that I was enjoying so far, got blurred.
Rain often reminds me of my days in India. After the oppressive heat of summer, we welcomed the rains with open arms.
But prairie rain does not have a season. There would be dry days, more dry days, days that I’d water my garden thoroughly, and then suddenly the rains would start. The daylight hours are very long in the Spring and Summer, extending for almost twenty hours on the Summer Solistice.
The sun and rain create a magic. Buds swell to give way to the leaves, eggs hatch to bring life, seeds sprout to give birth to seedlings. Anything and everything grows.
Considering the rising number of people that are allergic to gluten, I feel quite excited to offer these easy, healthy choices. I have adapted this recipe from Masterchef Tarala Dalal. There is a variant of the Khandvi where a filling is added inside. I have kept things simple today.
Besan ( Chickpea flour ) 1cup
Yoghurt 2 cups
Water 2 cups
Mustard seeds 1 tsp
Sesame seeds 1 tsp
Grated ginger and green chillies 2 tsp
Turmeric powder 1/4 tsps
Asafoetida 1 tsps
Curry leaves 6-7
Coriander leaves chopped 2 Tbsps
Grated coconut 2 Tbsps
Canola oil 1 Tbsp
Lemon juice 1 Tbsp
Salt to taste
Mix the water and yoghurt in a bowl. Set aside.
Sieve the Besan. Take a big saucepan, add the Besan, yoghurt – water mixture, ginger chilly paste, turmeric powder, half the asafoetida, salt and lemon juice. Mix these to a lump free smooth paste.
Invert stainless plates if you have. I took two cookie sheets. Grease the inverted side.
Put the saucepan with the above Besan mixture on a medium high flame. Keep stirring continuously for about 15 minutes.
The mixture will thicken. Take a small spoonful of this mixture on the greased plate, let cool for a couple minutes, if the sides lift up easy, the batter is ready. Turn the gas off.
Drop a big spoonful of the batter while still hot on the greased plate. Spread it out thin using a palette. Repeat with the rest of the batter. Let it cool. Cut thin strips with a sharp knife. Refer to the second picture above. Roll the strips and collect on the serving platter.
Take the canola oil in a small nonstick bowl on high flame. Add the mustard seeds, sesame seeds and curry leaves. When the mustard seeds stop sputtering add the rest of the asafoetida. Turn the gas off as soon as there is a nutty aroma – about 20 seconds. Spread this over the Khandvi.
Garnish with chopped coriander leaves and grated coconut. Enjoy.
Besan is chickpea flour, available in Indian grocery stores, The Real Canadian Superstore and Walmart in their World food aisle.
continuous stirring is very important.
Although not in English, this video might be helpful.