Handva Indian Corn Bread Recipes

HANDVO (SAVORY VEGETABLE SEMOLINA BREAD)

Steps:

• Arrange an oven rack in the lowest position and heat oven to 350 degrees.
• Make the handvo: In a large (10-inch) cast-iron or nonstick oven-safe skillet, heat the vegetable oil over medium-high. When the oil begins to shimmer but is not yet smoking, add the peanuts and fry, stirring continuously, until they begin to take on color and toast, a minute or two. Immediately add the cumin seeds, stirring just until they begin to pop and sizzle, about 10 seconds, then immediately stir in the curry leaves and turn off the heat. (Be careful as the curry leaves will spatter.) Scrape into a large bowl. Reserve the skillet, but don't clean it.
• To the bowl, add the carrots, semolina, fenugreek, cilantro, yogurt, chickpea flour (if using), ginger, salt, baking powder, chile powder, turmeric and baking soda. Stir until well mixed. Run the hot water tap until the water is very hot (120 degrees) and measure out 1 cup. (Or heat 1 cup water to about 120 degrees in a small pot or kettle.) Add to the semolina-carrot mixture and stir until everything is evenly mixed. Immediately pour it into the skillet you used to toast the spices in the oil. Sprinkle the sesame seeds and the pumpkin seeds, if using, over the top.
• Bake until the sides pull back a little from the edges and the center is set, 40 to 45 minutes. It is better to overbake rather than underbake to achieve a crisp crust. Cool in the pan on a rack for 10 to 15 minutes.
• Meanwhile, make the yogurt sauce: In a small bowl, stir together the yogurt, sugar and salt. Set this aside and, in a small skillet, heat the oil over medium-high to high. When the oil begins to shimmer but is not yet smoking, add the garlic. Stirring constantly, cook it just until the edges turn golden brown, about 1 minute, then immediately add the mustard seeds and chopped curry leaves, and remove the pan from the heat. Carefully pour the oil into the seasoned yogurt, leaving a few teaspoons of the spices and herbs in the pan, and fold the oil and yogurt together. Sprinkle the reserved spices and herbs and the chile powder over the top.
• If the edges of the handvo are stuck to the skillet, use a spatula to release the sides. Flip the handvo out of the pan or, to serve it with the seeds on top, gently slide it onto a serving plate using a large spatula. Cut into slices or squares and serve warm or at room temperature with the yogurt sauce.

INDIAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and put in a buttered casserole dish.
• Bake uncovered at 350F for 40-45 minutes.

SPICY INDIAN CORNBREAD

Steps:

• Preheat oven to 400°F and generously grease a 10-inch cast iron skillet or 12-count muffin pan. (If using the cast iron skillet, make sure you place it in the oven and get it hot before you pour in the batter).
• Mix all the ingredients and pour batter into prepared pans.
• Bake for 35-45 minutes depending on how hot your oven gets.
• Cornbread with be super moist so do not over bake it!
• If you prefer crunchy cornbread, I suggest you bake this using the muffin pans.
• This is great with fried potatoes and pinto beans! Enjoy!

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.

HANDVA INDIAN CORN BREAD

Steps:

• Mix all of the listed ingredients above with 2 cups yogurt.
• Add water in the batter based on consistency (bring to the same consistency of cake batter).
• Preheat oven to 380 and bake it for 40 minutes.