My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.
I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.
This recipe post really tugs at my patriotic heart strings. As much as I love my new adopted country Canada, I love my roots, my culture and my home India. Back home, Independence Day usually involved a flag hoisting and a celebration. In boarding school we got to wear fancy sarees and be part of the ceremonies.
Back here in Canada, August 15 is like any other day, but it’s up to us to remember and reflect on the pain and sacrifices of the many that lost their lives to give us our Independence. My heart will always sing for India, Jai Ho.
In this recipe, I recreate the colors of our tri color flag – orange, white and green in a delicious Dhokla to honor and respect our ‘watan’. Using natural colorants like Carrot, Coconut & Spinach, these light and spongy morsels, have great color and flavor.
A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.
This month I’m celebrating my 5th birthday on YouTube and I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.
Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!
Who doesn’t love a dosa. It’s India’s super crepe – typically made from lentils, this is fermented overnight, ground and cooked till crispy sorta like a crepe. A Rava Dosa or a Semolina dosa is India’s version to a dosa quick fix without the soaking and fermentation period. Granted this dosa is not gluten free like the original, it’s speed from prep to table make it very popular. I love that I can wake up one morning, decide that we’re going to have dosas and get this on the table asap.
I also love the look of the Rava Dosa, unline a regular dosa, the batter is thin and is just dropped onto a hot surface, giving it a lace like effect. These dosas get super crisp and is a great breakfast food with some potato bhaji or curry or some chutney.
Poha is flattened rice and prepared in most parts of India. In Maharashtra, it’s served for breakfast with cubes of potato and spices. I grew up in boarding school and Poha was something we were served at least once a week. This version though is way better that my boarding school version – enjoy!