KANTOLA NU SHAAK

Kantola Nu Shaak

By Joy

Ingredients:
Cooking oil. 2 tbsp.
Jeera  2 tsps
Turmeric 2 tsps.
Red Chillie powder 2 to 3 tsps
Salt as required
Garlic 10 cloves
Green Chillies 5 to 6
Dhanajeera powder 4 taps.
Chopped kantola 1 1/2 to 2 lbs.
Chopped Potatoes 3 or 4 depending on size.
Water 2 to 21/2 cups.

Method:

Take a kadhai or a cooking pot and put it on the stove. Put 2 tbsp. Of cooking oil in it and if u feel u need some more sauteed taste put a little more but no more than 3. Add jeera to it and let it turn browner. Add chopped or ground garlic. cloves to it and stir, then add Dhanajeera powder, then stir. Then add chopped green chillies. Stir and let it simmer for half minute to one. Add 2 tsp of rock salt. Add the chopped kantolas and potatoes to it. Add salt as per the quantity of the mixture. Then add turmeric 1 to 2 tsps. Then add red chillie powder about 2 or 3 tsps. Stir the mixture, add 2 cups. Of water, stir it all, let the mixture cook until the vegetables are soft and cooked ready to eat.                                                                                           
     

Oatmeal Bars

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Oatmeal Bars Ingredients: 


1cup oatmeal1/2 to1 cup cane sugar1gm. ginger(grated) and 1teaspoon ginger powder.1 spoon cardamom powder.1 teaspoon black pepper.1/2 teaspoon turmeric powder.3/4th stick of butter.  OR 2tablespoons of ghee(clarifiedbutter).Method: Heat the deep pan. Melt the butter.Add the grated ginger and let itcook , as the strands soften, addginger powder, black pepper,cardamom and turmeric and stirfor about 2 minutes. Then addoatmeal and stir the mixture until itstarts to lump. (Grease a plate withbutter, old style) line a plate withbutterpaper, dump the mixture onthe plate and spread it even.Lightly cut the spread into bars, donot separate until frozen.Refrigerate the plate for 10 to 15min.in the freezer section. Take itout, cut the bars. Enjoy a healthysnack bar, or a breakfast bar.

 HANDVO RECIPE
By Joy

INGREDIENTS:

• 1.75 lbs. of HANDVO flour
• 1 cup grated squash
• 6 to 7 green chillies
• 1tbsp. Ginger paste
• 1tbsp. Garlic paste
• 1tsp. baking soda
• 1tsp. regular yeast
• 1tsp. turmeric or food color(optional)
• 1.5 tsp. rock salt
• 2 tsps. mustard seeds
• 3 to 4 cups of cooking oil...20 to 24 ozs.
• Salt as required.
• Quarter cup Plain Yogurt.

METHOD:

Take a vessel for mixing the dough. Put the HANDVO flour; add the grated squash; add the garlic and ginger paste. Add the rock salt; add the baking soda and the yeast. You can put the food color or turmeric if you like. Add chopped green chillies; add the yogurt and, the salt as per your taste. Mix all these properly, add water if you need. Also you could add 2 to 3 tbsps of oil if you need. Make the dough batter which should be thicker than a pancake dough. It should not drip, but you should not be able roll it easily. Once nicely mixed. Take a baking tray, grease the tray. Pour 1 cup warm oil onto the tray. Dump the dough onto the tray. Level the dough. Take a small pan, pour 1 cup oil in it. Put the mustard seeds and heat the oil till the seeds pop. Pour the oil with the mustard on the dough. Let the dough bake for 15 to 30 mins. on 350 deg. Do not cook this in the microwave. Please check the dough after 15 mins. It is considered ready when you put a butter knife in it and it comes out clean. Then it is well done and you should get the baked smell. Take the tray out. It should look golden brown in color. You could cut it as shown or in squares as you choose.
Conventional baking of HANDVO:  Use the HANDVO Vessel for baking on a gas stove or a fuel stove.  The vessel is ma is deep and round with a hole in the center, the kind which gives you the Bundt Cake. It comes with a bottom tray., which you fill with sand. Put the sand filled tray on the stove and put the HANDVO Vessel on the tray and bake until done. You get a Bundt shaped HANDVO.
Pan HANDVO:  The Handvo you see here, is made only using regular deep pans. Put one pan filled almost more than half with water, put the pan on the stove. Put another same sized pan on top of the water filled pan. Grease it , put oil and then add the HANDVO dough in it. Level it, and. do the mustard seed tadka ( mentioned above)cover the pan with a High lid cover . All the pans and the cover should be heavy. Cook/Bake on low heat. Take it off, when you see it turn golden brown.
Serve it with Green Chutney:

Mix of 3to 4 chillies, 10 to14 mint leaves, 1 to 2 cups chopped coriander, 1 tsp.salt, 3 tbsp. Sugar, 1 tbsp. lemon juice... In a mixer add little water to make it of Chutney consistency. Pour your Chutney in a bowl.

Serve the HANDVO with the Green Chutney and also some cooking oil on the side as a dip.