Wednesday, September 2, 2009

Zucchini-Cranberry Handvo


Our neighbor gave us a bucketful of zucchinis from her garden. This was the first recipe I tried.

Zucchini Handvo
Zucchini - Cranberry Bread
Ingredients
1 1/2 cup handvo flour
2 cups sour buttermilk
1 or 2 zucchini, grated to make 1 1/2 cups
2 tbsp dried cranberries or raisins
2 tsp green chili-ginger paste
salt to taste
1/2 tbsp sugar
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp baking soda

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafeotida
1/8 tsp ajwain/owa/ajmo/carrom seeds
1 tsp sesame seeds

Method
1. Mix handvo flour with buttermilk. Cover and keep it for fermenting for 8 - 10 hours in a warm place.
2. Stir in all the remaining ingredients except for tempering ingredients. Preheat oven 375 F
3. Grease a deep cake pan. Pour the handvo batter evenly.
4. Heat oil in a small saucepan. Add the tempering ingredients. Pour over the batter.
5. Bake in the oven for 25 minutes or when the skewer inserted in the middle of the handvo comes out clean.

Note -
1. Handvo can also be made in deep dish pan (cast iron pan) like American corn bread. In that case, let it cook evenly on the gas on a low flame, covered with a lid on top. It should be nicely browned.
2. Though the original recipe for Handvo needs dudhi or bottlegourd, but, zucchini or yellow squash works just as well.

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