Handwo – Indian Chilli Cake

Ever wondered how a cake can taste savoury, haha Gujaratis have it all, this is one of the most famous chilly cake, it can stay fresh for longer, so usually made when you’re travelling. All mommys are expert in this, I personally tried 5 times myself, failed at it and finally got it right the 6th time. I use an oven to bake this, but my super mom uses a jiko and her handwo is the BEST!! So here we go….

Ingredients for the batter (Serves 6)

  • 2 Cups Fat Rice
  • 1 Cups Chana Dal
  • 1/2 Cup Urad Dal
  • Soak the above in water for minimum 4hours to overnight. Either can work. After it’s soaked, blend it in a blender with very little water in batches to a smooth thick paste.

An alternative option to the above is that you can even buy ready-made handwo flour easily available in any ration shop, and soak it in thick buttermilk for 4 hours to overnight.

I personally prefer blending the lentils.

For the Spices to put into the batter

  • 1 Medium sized bottle gourd, peeled and grated
  • 3 Medium sized Carrots, peeled and grated
  • 2 Pressed cups fresh chopped methi (you can even add spinach to this)
  • Salt to taste
  • 11/2 tbsp giner chilly paste
  • 1 tbsp turmeric powder
  • 1tsp Ajwain
  • 3-4 tbsp oil
  • 1 tbsp sodar bicarbonate or Eno fruit salt, both work well
  • 1 tbsp white sesame seeds
  • 3 pieces dry red chillies
  • 5-6 pcs of cloves, 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp Mustard seeds
  • Oil for the temper


  • Once the batter is blended, add all the vegetables into it, don’t worry if you’re seeing more vegetables than the batter. Make sure when adding the grated bottle gourd, squeeze out all the water with your palms and then add it to the mixture. Let it remain thick at this stage. Ginger chilli paste to be added at this point.
  • Mix the above well, and now prepare the temper, heat oil, add the cloves, cinnamon stick and dry red chillies, once the aroma spreads add mustard seeds, let them crackle well, followed by cumin seeds and finally sesame seeds.
  • Pour the temper in the batter, add salt and oil at this stage into it. Mix well, if you feel the batter is too thick, add a little water to give it a baking dough feel, not too thick not too thin.
  • Finally before pouring it into the baking tray, add soda bicarbonate or Eno.
  • Now grease the baking tray with oil and pour the batter, sprinkle loads of white sesame seeds on top of the batter, (this will give that brown crunch to the chilly cake) make sure the oven is preheated for 10mins before you bake.
  • Bake for 20mins at 180C
  • And the mouth-watering handwo is ready, tada J

The vegetables have to be more in the batter, this will not make it sticky, it will bring out the soft spongy feel.

handwo 2

handwo pic


Well uttappam uses the same batter of dosa. So once you make the dosa batter you can make many different things like idli, dosa, uttappam and enjoy. I personally am a very big fan of uttappam, I used the same batter of dosa as well. So let’s start this super awesome easy recipe

Ingredients (Serves 4)

For the batter

  • 2 cups fat rice
  • ½ cup urad dal (black Lentils without skin)
  • Salt to taste in the batter
  • 3 grated carrots
  • 1 large chopped tomato
  • ½ green capsicum chopped
  • 1 tbsp. ginger chilli paste
  • 2-3 chopped green chillies as well
  • 1 tbsp. oil for the batter
  • ½ tsp. of Soda Bicarbonate


  • Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
  • Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented.
  • Now add all the chopped and grated vegetables, along with oil and soda bicarbonate. Mix well and taste the batter to add anything that’s less. Add water to adjust the consistency. Not too thick not too thin.
  • Heat a non-stick plate. With a round steel spatula place the batter and roll it in circular directions, cover it with a lid. Once it steams add some oil and turn to cook on the other side.
  • Its ready, served with chutneys or sauce, I prefer eating them as they are.


Chole Bature (White chickpeas served with Indian fried bread)

Chole bature! Wow the name is enough for me to get the craving. This is one of my favourite dishes. It is feeling, tasty and the choles are also healthy. These white chick peas are also used in making hummus, so it is healthy. Batures are basically indian deep fried bread. So lets start.

Ingredients Serves 4

  • 3 cups chole, washed and soaked
  • 3 medium sized tomato paste
  • 1 tsp. red chilli powder
  • 1 tsp. Dhana Jeera powder
  • ¼ tsp. garam masala powder
  • 1 tsp. turmeric powder
  • Salt to taste
  • 1 tbsp. ginger chilli paste
  • 1 tsp. green chilli paste
  • 4 pcs of cloves
  • A few black pepper corns
  • 1 cinnamon stick
  • 2 tbsp. oil
  • Cilantro for garnishing

For the Bhature (makes appro. 12pcs)       

  • ½ mug glass curd
  • ½ mug glass milk
  • Self-Raising Flour – how much ever will fit into the above mixture. ( you can use home baking flour as well – add baking powder to it)
  • 1 tbsp. Kasuri methi (dried green methi)
  • 1 tbsp. oil
  • 1 tbsp. salt
  • Oil for deep frying

Method for the Chole (Chickpeas)

  • Soak the chickpeas overnight and pressure cooks them for 6 whistles. When soaked add turmeric powder and salt in it so it boils with the flavours.
  • Now in a pan add oil, add black pepper corns, cloves and cinnamon stick. Once it is aromatic add the ginger chilli paste and mix well. Add the tomato paste in a while.
  • Once the paste cooks abit, add all the spices (turmeric pdr, chilli powder, dhana jeera powder, garam masala powder) let it cook until the gravy thickens up.
  • Add the boiled chickpeas to the gravy and bring it to a boil, add the green chilli paste now and cilantro. Mix well and it’s ready.

Method for the bhature (indian friend bread)

  • Add the ½ glass milk and ½ glass curd with all other ingredients except the flour in a bowl. Microwave it for 2-3 minutes. You will see it turning into paneer crumble.
  • Now Sieve the self-raising flour into it, see how much goes into the mixture of the milk and curd. Knead soft dough and let it rest for 30minutes.
  • The secret to making sure the bhature’s puff is, when making small portions of the dough, Roll out the dough with your palms and use a knife to get the small round balls. Then flat press them with your hands to roll with a rolling pin. I guarantee you all of them shall puff up.


Cheese Dosa with Coconut Chuntney

Dosa is one of my favourites over the weekend, it is a hands-on recipe. Whenever a weekend approaches I always opt to have this batter handy which allows me to enjoy this delicious dish. So let’s start.

Ingredients (Serves 4)

For the batter

  • 4 cups fat rice
  • 1 cup urad dal (black Lentils without skin)
  • Grated Cheddar Cheese
  • Chopped green chillies
  • Salt to taste in the batter
  • 2 tbsp. oil for the whole batter
  • 1 tsp. soda bicarbonate for the whole batter

I do have this batter recipe in my blog, but no harm sharing it again.

For the Chutney

  • 1 fresh whole coconut
  • 4 green chillies
  • 1 cup fresh coriander
  • ½ tsp. salt

For the temper to add to the chutney

  • 2 Dry red chillies
  • 1 tsp. Urad Dal
  • 1 tsp. Mustard seeds
  • 1 Tbsp. oil
  • A few Curry Leaves


  • Soak the lentils for 4 hours minimum to overnight maximum, blend with very little water to a smooth thick paste.
  • Let it rest for another 4 hours minimum to overnight maximum, you will see it will have fermented. Remove the much you need and freeze the rest.
  • Add water to it, 1tsp oil, ½ tsp. soda bicarbonate, now heat a non-stick pan and pour the dosa batter, roll out in circular motion, immediately done, sprinkle the much cheese you want, top with some green chillies.
  • Let the cheese melt, the dosa will automatically separate itself from the non-sick pan, roll it out and serve with coconut chutney.


Method for the Chutney

  • In a chopper or a food processor, cut coconut into medium sized cubes, add green chillies, coriander, salt and a little water. Using a chopper the coconut shall automatically grate itself.
  • In a pan heat oil, Mustard seeds, urad dal, dry red chillies and curry leaves, once they pop up well, add it to the chutney and hurray it is done.




Dry Chilli Mushroom

Mushrooms! One of my favourite dish, after heaps and heaps of trial and error, I could finally make to this recipe. Whenever I tried they would never turn out crispy, but now finally I know. You guys would definitely think, how does it taste without onion and garlic, but if you trust me you will not even miss those flavours in the below recipe. So let’s start!

If you want to be successful in the first trial, follow the instructions, ginger used in this is diced not paste same with green chillies they are chopped. The secret is 3:2:1 ratio!!!!!

Ingredients (Serves 3)

For the frying batter (Most Important)

  • 3 tbsp. all purpose
  • 2 tbsp. corn flour
  • 1 tbsp. rice flour – (this is the secret to my recipe for making the mushrooms crispier)
  • Salt & Pepper to taste
  • Ginger paste(Optional to put in the batter, you can ignore it)
  • Enough water for a semi-thick smooth paste; (this is because the mushrooms release water so it’s important they are well coated with the batter).
  • Oil for deep frying

For the Mushroom Masala

  • 1 pkt. Of Mushrooms, leave them whole if small, if big chop them into 2 halves
  • 1 Large green capsicum diced big cubes
  • 2 tbsp. sesame oil
  • 1 tbsp. tiny diced ginger
  • 5 chopped green chillies (haha you can reduce it to your chilli intake)-the outcome should be like they have been deep fried so sauté them on high flame.
  • 1-2 tsp. soya sauce
  • 1 tsp. tomato sauce
  • 11/2 tsp. Vinegar
  • 1 tsp. sugar
  • 1 tbsp. corn flour melted in water, should be watery say like 7 tbsp. water
  • Salt to taste
  • ¼ cup fresh chopped Cilantro
  • 1 tbsp. Gravy Browning


  • Mix the above for the batter, heat oil, fry them in hot oil reducing to medium high, until they are golden, remove and place them aside.
  • Now in a non-stick pan heat sesame oil, let it release the aroma, add the tiny diced ginger, followed by the chopped chillies, sauté for a while on high flame, add the green capsicum and sauté until cooked, add salt to the mixture.
  • Once the capsicum is cooked, add tomato sauce, soy sauce, vinegar, sugar and the corn flour paste, cook for further 5 to 7 minutes. Once the gravy thickens up, add the fried mushroom and sauté on high flame until the sauce sticks to the mushrooms. Haha
  • Finally garnish with fresh cilantro and enjoy!



Idli (Rice Pancakes)

Yummy, this is one of my favourites and they are very healthy, although white rice is used to make the batter, so readers here we go, super fluffy and soft idlis served with Lentil Soup (also called Sambhar in the indian Language)


  • 4 Cups thick white rice
  • 1 cup split black lentils without skin (Urad Dal)
  • Water
  • Salt
  • 1 tbsp Eno


  • Wash the rice and the lentil in seperate bowls, soak it in water for atleast 4 hours or even over night. The work done in 4hours to soften them will also do.
  • Grind it into a slightly coarse batter with a grinder/Blender.
  • Make sure the batter is thick, let it ferment overnight or another 4 hours. PLEASE NOTE AS SOON AS YOU MAKE THE BATTER, YOU CAN FREEZE IT TO AVOID IT GETTING SOUR.
  • Now in a bowl, take the mixture, add water, salt and 1 tbsp Eno. Mix well, place them in an idli stand and steam it until it bakes up like a cake.
  • Done done done, its that simple 🙂


Chinese Fried Rice

Here is a super tempting and delicious recipe with simple ingredients.


  • Cooked plain white rice
  • 1 small cup chopped french beans
  • 1 small cup chopped carrots
  • Oil for temper
  • salt and soy sauce to taste


  • In a pan heat oil on high flame and stir fry the veggies on high flame
  • Once they are cooked, add the rice salt and soy sauce

Please note soy sauce is equally salty, so be careful when you put salt in the rice, again mix well on high flame and its ready.

Doesnt this look tempting 🙂

Stir Fried Veggies



I cooked this last night, the beauty of this dish are the colours it had. Yet again for lazy people this is what you can make in actually no time. So here we go;


  • 250 gms Button mushrooms
  • 1/2 diced Red, green and orange capsicum
  • 1/4 cup florets of brocoli
  • Olive oil for toppings
  • Italian dressing; includes mixed herbs, rosemary, basil and red chilli flakes (you can add parsley, i currently dont like it much so i did not put)


In a pan add corn oil and place all the diced ingredients and let it cook on high flames for 1st 10mins, DO NOT COVER the pan. Once the mushrooms start removing wwater add all the spices you want to with salt and pepper and its ready.

It usually goes well with bread!!!

Methi Vala Parotha Punjabi Style

This i have learnt from a Punjabi friend, just a combination of a few ingredients guys the Parotha is ready. Its so healthy and delicious. Here we go 🙂


  • 2 Cups Fresh cut green fenugreek (Methi)
  • 2 Cups Wheat Flour
  • 2 tsp salt
  • 1 tsp Ajwain
  • Water to knead the dough
  • Oil  is not supposed to be kept in the dry flour, used after the flour is kneaded
  • Butter

Mix Flour, Methi, Salt and Ajwain, knead the dough soft. Put like 1 tbsp oil to smoothen it. Take a portion and roll it out round, apply oil and sprinkle some flour, fold it in  saquare shape and roll again, roast it on a tawa with oil and butter. Once done add some more butter on the prothas 🙂


Mexican Rice

Wow one of my Favourites, if you guys like super spicy and Hot Food. Mexican dishes serve the best Hot Chilli Food. Here is presenting a simple recipee that gives that mexican taste.


  • 1 Big Bowl Sliced Cabbage
  • 2 carrots grated thin
  • 1/2 cup french beans cut into long thin sticks
  • 1 small tomato diced
  • Cayenne Red chilli Powder
  • 2 tsp Soy Sauce
  • 5 Red Bullet chillies sliced into sticks
  • 1 cup Plain rice- already boiled and steamed
  • 1 diced Green capsicum optional


In a Pan Heat oil, add the french beans, once they saute abit, add the red chilli bullets.

Add cabbage after five minutes and let it cook. ( Be adding salt at each stage of adding the veggies)

Once they cook well add the grated carrots, let it cook for a bit then add Soy Sauce.

Now in the cooked white rice, add salt and red chilli powder. Then mix this rice with the veggies and add the diced tomatoes. Simmer until its aromatic on a very Low flame.

Trust me this rice is heaven.20180309_184837