,I love to cook from scratch - there I said it. In this world of convenience food and TV dinners, it may seem like a complete waste of time to do things from scratch, but I have to admit I like the whole process of shopping for the ingredients, getting them together and then creating something out of it.
I would be the first one to protest against spending a minute more than necessary in the kitchen on a daily basis. But as someone who loves cooking, there are times when you are in the kitchen by choice rather than by compulsion. Those are the times when I love to experiment and try new things, sample new flavours and play around with textures and tastes.
So, though I have made this "instant" handvo a lot of times and love the fact that it's so easy to rustle up a tasty breakfast, I always wanted to make the handvo from the traditional mix of whole grain flours. Well, thanks to my dear friend Arch, who has the delightful blog The Yum Factor, I got a goodish amount of the flour used to make handvo - straight from Ahmedabad. Her poor hubby was made to cart the flour along with drumsticks and fresh sweetcorn - the things we foodies do!! Hopefully the evening spent with us made up for the courier service :)
The handvo made this way is markedly different from the instant version, not to mention that it is that much more healthy because of the whole grain flour used. I added grated bottlegourd (dudhi/ghiya) and carrots as well as some of the fabulous sweet corn. I baked some of the batter (without the green chilli paste) in muffin tins, to send in my daughter's lunch box and she loved it! And the fact that it is baked makes it a must-have on my list atleast!
I followed the recipe from Arch and it turned out beautifully! Cut into squares and served with green chutney.