Gujarati Stuffed Khandvi

Ingredients

Butter 1 tbsp
Ginger 1/2" , julienned
Green chilli 6-8 chillies, chopped fine or to taste
Cherry tomatoes 10-12, halved
nuts 1 tbsp, fried 

for the Khandvi

Gram flour (besan) 1 cup + 1 tbsp extra
Cornflour 8 tbsp
Sugar 2 1/2 tbsp
Salt 1 tsp
Turmeric powder 1/4 tsp
Yellow chilli powder 1/4 tsp
Curd 1 tbsp
Water 4 cups

for the stuffing

Goat's cheese 7 tbsp
Cottage cheese/ paneer  1 1/2 tbsp
Capsicum  1/4 tsp, chopped
Black pepper 1/4 tsp, crushed
Cumin 1/4 tsp, roasted and crushed
Fresh mint leaves 8-10 leaves, chopped

for the garam masala cream sauce

Fresh cream 4 tbsp
Butter 1 tbsp
Garam masala 1/4 tsp
Salt to taste

METHOD

To make the khandvi sheets, mix all the ingredients together in a large bowl. Using a whisk, combine well to make a smooth mixture. 

Strain through a fine sieve and pour into a kadhai.

Start cooking the mixture on a low flame, stirring to avoid any lumps.

The mixture will thicken gradually. Keep on stirring.

Cook for 10 minutes.

The mixture will become thick and have a glossy texture, ready to be spread.

Pour the mixture on the back of a thali and spread evenly and thinly, to about 1-mm-thickness.

Put the thali in the refrigerator.

In the meantime, make the stuffing by grating goat's cheese and cottage cheese in a bowl.

Add bell peppers, black pepper, cumin and mint.

Refrigerate.

To make the khandvi ravioli, cut around 40 discs from the khandvi sheet of 5 1/2-6cm using a round cutter.

Place about 1 tsp of the mixed cheese mash on half of the discs.

Cover using the remaining discs, to make the ravioli.

Gently press the top layer so as to nearly seal it.

Cover and refrigerate.

For the garam masala cream sauce, heat the cream in a non-stick pan.

Add butter, garam masala, salt, and water to thicken the consistency of the cream sauce.

Remove from the heat and keep in a bowl.

Heat the butter on a non-stick skillet, saute the ginger and green chillies.

Add cherry tomatoes and turn the flame off.

Place the ravioli carefully to prevent overlapping.

Cook for 30 seconds on a low flame and flip the ravioli.

Arrange the ravioli on the serving dish, topping with cherry tomatoes, green chillies, ginger and pine nuts.

Pour over the cream sauce and serve hot.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com