Best 2 Handvo Savory Vegetable Semolina Bread Recipes

**Savory and aromatic Handvo: A Culinary Journey Through Western India**

Embark on a delightful culinary adventure with Handvo, a delectable savory vegetable semolina bread that has captivated taste buds across western India for centuries. Handvo is a harmonious fusion of flavors and textures, featuring a vibrant medley of vegetables nestled within a soft, spongy semolina batter. This versatile dish, often served as a snack or main course, can be enjoyed for breakfast, lunch, or dinner, making it a true culinary chameleon. With its nutritional richness and explosion of flavors, Handvo promises an unforgettable gastronomic experience. Explore the diverse variations of this traditional Gujarati dish, each offering unique flavor profiles and cooking techniques that reflect the culinary heritage of India. Whether you prefer the classic Handvo or its innovative modern interpretations, this article provides a comprehensive guide to creating this delectable dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY SEMOLINA

Savory Semolina image

Provided by Susan Feniger

Categories Breakfast Side Semolina Curry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

4 cups water
2 teaspoons coarse kosher salt
1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani or Ajika brands; about 9 ounces)*
1/3 cup Clarified Butter
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**
1 small serrano chile, minced
1 teaspoon black mustard seeds***
1/2 teaspoon cumin seeds
12 cherry tomatoes, halved
1 cup fresh or frozen green peas
1/3 cup chopped raw cashews

Steps:

Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick, whisking often, about 3 minutes. Remove from heat.
Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about 1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
*Semolina flour is available at some supermarkets and at specialty foods stores and Italian markets. Farina can be ordered from amazon.com.
**Also known as kari patta; available at Indian markets.
***Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.

SAVORY HERB BREAD PUDDING

Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your handvo the best flavor.
Don't overmix the batter: Overmixing will make the handvo tough. Mix just until the ingredients are combined.
Let the batter rest for at least 30 minutes: This will allow the semolina to absorb the liquid and swell.
Use a well-seasoned pan: A well-seasoned pan will help prevent the handvo from sticking.
Cook the handvo over medium heat: Medium heat will help the handvo cook evenly without burning.
Cover the handvo while it cooks: Covering the handvo will help it steam and cook more evenly.
Let the handvo cool slightly before serving: This will allow the flavors to meld and the handvo to set.

Conclusion:

Handvo is a delicious and healthy Gujarati dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its unique flavor and texture, handvo is a dish that is sure to impress your friends and family.