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Khandvi

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Khandvi

Khandvi in a white rectangular plate.

Khandvi, one of the popular snacks in Gujarat. Silky yellow appetizer garnished with a pinch of blend spices makes the delicate rolls heavenly. Khandvi is one of those culinary dishes that stands out on the map, showcasing the true artistry of the region. The smooth rolls with the delicate texture of gram flour, tangy-yogurt rolls make Khandvi a perfect finger food in Gujarati households and the party-starter to all the taste buds. Not only does it taste great in your mouth, but also looks great in sight. A pyramid made by stacking them one above the other, and complimenting colors of yellow, green and white, makes it visually pleasing and aromatically appetizing.  

 What goes into making it?  

 It is almost like magic, like most cooking is; taking a simple batter of gram flour and turning it into something delicate, rolled up finger food. The gram flour, which we call besan, is mixed with water and yogurt. Of course, it wouldn’t taste as good as it does with just these 3 ingredients. There are a bunch of spices such as turmeric, chilies & ginger. The batter is then cooked at very low heat, stirring constantly until it gives out a smooth velvety fabric of creamy yellow.   

Well, this is the first part. Once you achieve the consistency, the batter is then spread thinly on a greased surface. It is easier to do it in small batches. We at Rasoi Ghar use steel plates, because it is easy to handle. It is pliable as it cools down. After cutting into stripes, they are rolled into bite-able delectables known as Khandvi. It is garnished with curry leaves, mustard seeds and sometimes coconut. At Rasoi Ghar, we sometimes add a variation of Masala Khandvi. The rolls are filled with a special filling that brings a burst of flavors along with the creamy, silky text of the original Khandvi.  

What’s so special about Khandvi?  

Let’s see, picture it this way. Well, if you haven’t had Khandvi before, that is. Having a cheesecake that melts in your mouth but is tangy, also, healthier than a cake! It is the delicate texture that melts in the mouth and an explosion of tangy taste that tickles the taste buds, making Khandvi a hero on every festive occasion. The Tanginess is well balanced not to be overthrown by the spices that compliment this simple yet, not so simple appetizer. If you haven’t had it so far, try it at Rasoi Ghar. We usually have it on Mondays. You can check out our menu here. Final thought, did you know Khandvi doesn’t really mean anything in Gujarat or in any Indian language?  

 

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Dal Bati

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Dal Bati Churma

Heavenly Trio

Dal – Bati – Churma – is a heavenly trio from the land of Rajasthan and is held in that high regard. Dal – is the lentil soup or curry, while Bati is the baked dumpling of wheat balls and sugary sweet powder is the Churma that explodes flavors with every bite. This culinary masterpiece not only holds nostalgia, but the rich heritage of Rajasthan.
 
Food of the warriors
The Meal of the royals is what Dal Bati Churma was, initially. The bowl of Dal Bati Churma is really high in protein and was served as a meal for warriors. It also has a very long shelf life, considering no special conditions to meet. However, over time, it slowly became a part of every Rajasthani household blending in warm hospitality land offers.
 

What goes in it?  
To make the curry or lentil soup, it takes skill, to make it tick and flavorsome. There is a blend of various lentils used, but mostly pea lentils and Bengal gram–tuvar & chana dal and soaked well to have that velvety texture. Later cooked well with the regional spices infusing the aroma. They traditionally baked the Batis on the slow flame, fueled by the dunk cakes of the cattle. They made the dumplings by kneading the whole wheat with ghee and yogurt. The whole baking process will leave the Batis crispy on the outside and soft on the inside. The Churma is prepared by coarsely grinding roasted wheat flour with ghee and jaggery.

Where can you find it?
Dal Bati Churma is one of the core and integral parts of Rajasthani cuisine. No function in Rajasthan is complete without a plate of Dal Bati; may it be a wedding or a religious festivity. The taste will leave you wanting for me. Being in Dubai, it is difficult to get the nostalgic taste from the land. However, we at Rasoi Ghar try our best to make it as authentic as you would get. Try our Dal Bati Churma every Wednesday.

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Halwa

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Halwa

Halwa – A confectionary that could not sound more Indian than any other sweet. That being said, Halwa or Halva was injected in Indian festivals and cuisines by the Arabs and Persian that invades years ago. – well, it does not sound very Indian anymore now, does it? – Nevertheless, we have made it more Indian than what it was before.

A Page from History

The original Halwa sweet was brought by Persian invaders in India, from which it took its roots to the Halwa that we have. The very old recipe of Halwa dates back to early 13th century in Arabic in the books of dishes. 

Birds of the same feathers

The varieties of Halwa could be numbered down to the n flavors available in the world, but the main ingredients of the dish remain unchanged boiling it down to only 2 kinds – one with flour and other with butter nuts. Flour Halwa in Indian is more northern than it could be of the south. Suji ka Halwa could be one of the most authentic of North Indian Halwa out there, sharing the lime light with Mohan Thal and Moong Dal (In this case the main ingredient is replaced either of the base ingredients; thal or moong dal) Halwa – these are the vegetable based halwa and can go on with carrot, pumpkin and more, as served at Rasoi Ghar. Whereas, the fruit based Halwas are made with flour and adding the respective flavors or fruits. 

The down south of India, the Halwa or aluwa is translucent based, Nut butter Halwa. This is chewy and rubbery and can last for days together without and refrigeration. Also, the efforts and cost of consumable are less as compared to the later. 

 Best to have

In Tamil Nadu there is a street called Tirunelveli, which is known for its Tirunelveli Halwa, likewise, in Calcutta there is a placed called Mithai Theruvu – translating as Sweet Street. However, in the North any Halwai Dukan will have sweets and Flour based Halwa, if not check out our menu on Zomato in the sweet section.


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I Danced

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I Danced

I danced, I danced and I danced. 

The music freed me from the bonds of shyness, the inhibitions and the prison of my thoughts. I danced, I danced and I danced. In circles I colored the dull room, repainted the smiled of those lost thoughts, I danced. With Every beat of that drum I pushed away my soul from the creator and added a day to my life. 

My veil that covered my face couldn’t hide my smile, couldn’t weigh down my happiness, couldn’t  tie me anymore, I danced. While I swish and I swayed and I grooved and I moved, I punctured my body to pull out my wings, my frails of my linen that tailed the colors of the rainbow, I danced. 

My sweat on my temples witnessed the fresh air of trill for the first time, the gossip of my bangles went to my toe rings, while my eyes could only picture the dream that was orchestrating the mirrors were absorbing and weren’t reflecting. 

I hovered over the trance and the fingers on those instruments spoke to me of their freedom, the notes were singing for me, and clef motivated me every time they whistled. I danced to the beats to Jubilate celebration, to liberate freedom, and to content happiness. 


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Jalebi

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Jalebi

The spiral saffron of sugary sweetness that we Indians call Jalebi has a long tailed history –  right from its origins of geographical birth to being what it is now, severed in India.

From the page of History

The divine translucent dessert has many names and its goes back to the ancient times of 10th century or so. This was and is commonly served in Western Asia for the feast of epiphany (by Christians of course). Also According to the books of history, this was the food item that was severed during the period of Ramadan as a giveaway for the poor by the Muslims in the Middle East.  – No India so far – about 14th century or so during the Common Era, some Persian invaders, got zulabiya (Jalebi was known as than) as a treat, story has it, it was severed that the palace to earn a favor.

Other family members

Jalebi and even its cousins comes on to the plate in almost the same way, however, in terms of sweetness Jalebi demands and commands the crown. As a simple as deep frying Maida flour and dipping in sugary water – it does takes skills to make the spiral golden joy of happiness. Imarti and Chhena Jalebi are the variants and as I said earlier are considered as cousins of Jalebi.

Best place to have.

Ideally, the best place to have Jalebi would be in the streets of Gujarat and Delhi, However, if you are in Dubai and nostalgic about your home town or feel that no festive feast is complete without Jalebi than you can either walk in at Rasoi Ghar or call in to get it delivered at your door step. 

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