Home » Posts filed under besan recipes
Ingredients:
- Bunch of Methi/ Fenugreek leaves
- 1tsp mustard seeds
- 1tsp jeera/cumin seeds
- 1tsp haldi/turmeric powder
- ¾ cup besan/ Chickpea Flour
- 2 tsp red chili powder
- 2 tsp jaggery chunks (Indian Sweetener from sugar cane juice - available in India)
- ½ cup water
- Oil
- 1 tsp sugar
- Salt to taste
Time Required: 15 mins
Method:
- Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too finely.
- Heat oil in a pan, add mustard, cumin seeds allow to splutter. Then add Methi leaves cook for 2 mins
- Add red chili powder, turmeric powder and then some water and few chunks of jaggery. Then add roasted besan/chickpea flour
- To avoid lumps add besan with one hand and stir continuously with the other hand. When besan is mixed uniformly, close the pan with its lid and allow cooking on low heat for 5 – 6 mins.
Khandvi - Popular Gujarathi Snack made from Chickpea/gram flour.
Ingredients:
- 1/2 cup gram flour/Chickpea Flour (besan)
- 1 cup thin buttermilk
- 1 tsp ginger and chili paste(according to taste)
- Salt To Taste
- 2-3 pinches turmeric powder
- 1/4th tsp hing/Asafoetida
- 1 tbsp Oil
For seasoning:
- 2 tsp Oil
- 1 tsp Sesame seeds
- 1/2 tsp Mustard seeds
- 1 tbsp Coconut grated
- 1 tbsp Fresh Coriander finely chopped
- 2 pinches asafoetida /Hing
- 5-6 curry leaves
Time Required: 30 mins
Method:
- Mix water, flour, salt, ginger and chili paste, hing and turmeric to form a batter. Heat oil in a heavy pan, add batter.
- Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stir continuously. When done (about 8-10 minutes), pour a spoonful on back of a plate or use aluminum foil. Let it cool and see if it comes off easily.
- Spread as thin as possible with the back of a large flat spoon. Use circular movements if you are using a big round thali/plate. If you are using an aluminum foil then spread vertically in long stripes.
- When cooled down, cut into 2" wide strips. Carefully roll each strip. Place in a serving dish. For seasoning: Sprinkle grated coconut and coriander leaves all over khandvi rolls.
- Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves.
- Spread over khandvi rolls. Serve khandvi with your favorite chutney.
Looking for fast 10 minutes sweet dish? Here is the one… A recipe for besan ladoo that looks do-able and utterly delicious. You can prepare this in microwave no need of vigorous stirring. You don't have to struggle in front of gas stove to make these laddus:) If it's too dry , heat some more ghee and add it the mixture or you can add a tsp of milk in the dough and make Ladoos:)
Ingredients:
- Besan/Kadalai Mavu/Chickpea Flour - 1 cup
- Sugar - 3/4 cup (powdered)
- Ghee (Clarified butter) - 1/2 cup
- Almonds / Cashews - Few (chopped)
- Cardamom Powder- 1 tsp
Method:
- Add besan and ghee in a microwave safe bowl and set for 2 minutes interval up to 5 or 7 minutes ( Keep checking and stirring after every 2 minutes)
- When the aroma comes, remove from heat and cool.
- Add the powdered sugar to it and mix well.
- Add the almonds and shape the mixture into balls using a tsp of milk
Enjoy this super easy sweet dish for any occasion or festival.
As my husband said, I love South Indian dishes but it is long time to try something else so "SURPRISE ME"…. Yes that's what he said so I thought to try Rajasthani Recipes. The Famous Gatte ki Sabji. To my utter surprise it came out so good and my hubby loved it and given me the green signal to repeat it. :) So, here is the recipe...
Ingredients:
~For Gatte
- Chick Pea Flour/ Besan Powder - 1 cup
- Turmeric Powder /Haldi - 1/2 tsp
- Red Chili Powder - 1/2 tsp
- Carom Seeds / Ajwain - 1 tsp
- Coriander Seeds Powder /Dhaniya Powder - 1/2 tsp
- Salt - as per taste
- Curd - 1/4 cup
- Oil - 2 tbsp
~For Gravy
- Onion - 1 cup finely chopped
- Tomato - 1 cup finely chopped
- Ginger - 1/2" piece grated
- Garlic - 4 flakes crushed
- Yogurt/ Dahi - 1 cup
- Coriander Seeds /Dhania Powder - 1 tsp
- Cumin / Jeera Powder - 1 tsp
- Red Chili Powder - 1 tsp
- Dry Mango Powder/ Amchur - 1/2 tsp
- Garam Masala - 1/2 tsp (Mixture of many Indian
spices - Available in Indian store)
~For Seasoning
- Mustard Seeds /Rai - 1 tsp
- Cumin Seeds /Jeera - 1 tsp
- Salt - as per taste
- Oil - 2 tsp
Time Required: 30 mins
Method:
~Gatte Preparation:
1) Take a bowl add besan and add all other masala ingredients and slowly add the curd and make a firm dough (do not add more curd while mixing otherwise it will be more sticky and it becomes difficult to roll it)
2) Once done take picee of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
3) Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy
~Gravy Preparation:
1) Put a reasonable size pan on the range and heat oil. Add seeds allow to splutter
2) Add garlic + ginger paste and fry for a minute or so and then add onion and fry till onions turn brown.
4) Add tomato and fry for about 2 minutes.
5) Add salt, all other powders and Garam Masala and mix well
6) Add the dahi/curd and cook it for 2 to 3 mins or till the curd seperates from oil
7) Add the cooked gatte and 1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell of masalas disappear
8) Garnish with chopped coriander leaves
Yummy super tasty gatte ki sabji is ready to serve with chapati :)
7 Cup Burfi as the name imply, is made of seven cups of the total ingredients. There are many variations of this recipe; some fry the besan and coconut then mix with rest of the ingredients. But trust me; there is no need of this!!! Read on how to make delicious 7 Cup Burfi.
Ingredients:
- 1 cup Ghee /Clarified Butter
- 1 cup Besan Flour / Chickpea Flour
- 1 cup fresh shredded Coconut
- 1 cup Milk
- 3 cups Sugar
Time Required: 30-35 mins
Method:
1) Heat a heavy bottom pan, pour half of the ghee and keep aside the rest. Mix all the ingredients in the pan.
2) Now let the mixture cook on medium flame. Keep stirring in between so that it doesn’t stick to the bottom of the pan.
3) After 20 -25 mins when the mixture starts to boil pour the remaining ghee.
4) Let it cook, till the entire mixture comes together, hardens a bit and start leaving the pan. The mixture should become thick.
5) Now remove from heat and pour the mixture on a greased plate. Let it cool for sometime i.e. when it is cool enough to touch(don't cool it for long time), cut out burfis with a sharp knife.
6) If you let it cool for longer time, then the mixture becomes tough and burfis cannot be engraved.
Tip:
1)If the burfi mixture is stuck to the greased plate, such that you can remove the burfis, then heat the pan for about 2 mins.
2)While grating coconut keep in mind not to grate the brown part, otherwise brown flakes can be seen in the burfis which is not a good sight.
