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khaman dhokla

Khaman dhokla is a famous Gujarati snack which is steamed; therefore it contains very less oil. It’s a good snack for not just calorie conscious people but for everyone since dhokla is very very tasty.

Recipe of khaman dhokla

1 cup besan (gram flour/chickpea flour)

2/3 cup of water

1/4 tsp turmeric powder

1 tsp salt

1 tsp ginger-green chilli paste

1 tbsp lemon juice (juice of 2 lemons)

1 tsp Eno fruit salt

1 tsp oil

Tempering (tadka)

1 tbsp oil

100 ml water (1 small cup)

1 tsp mustard seeds (kali sarson)

1 tsp lemon juice

2-3 green chillies- slit vertically

1 tsp sugar

Finely chopped coriander leaves- for garnish

1. Take besan in a bowl and add water little by little mixing with other hand so as to prepare a lump free batter.

2. Add salt, turmeric powder to the batter and let it rest, covered, for 20 minutes.

3. Grease a thali (platter) in which dhokla is to be steamed. Pour 1 glass of water in an outer container and put it on heat. Let it come to rolling boil.

4. In the meanwhile, add ginger-green chilli paste to the batter. In a small bowl, take lemon juice and mix 1 tsp oil and eno fruit salt. Pour this over dhokla batter and mix.

5. Immediately pour this batter on a greased thali. Put a stand or an inverted small bowl in the outer container containing boiling water and place this thali over it. Cover the container with a plate.

6. Let the dhokla steam for 5-7 minutes undisturbed over full flame. Then let it steam for another 15 minutes that is 20 minutes in total. The heat should be high so that lot of steam gets formed. Check by inserting the tip of a clean knife. If nothing sticks to it, dhokla is ready otherwise steam some more.

7. Take out the dhokla containing thali from the container and let it cool for 2-3 minutes. Take out the dhokla from the thali to another plate. Let it cool down, and then cut it in squares or diamonds.

8. For the tadka, heat oil in a small pan and add mustard seeds and when they pop, add green chillies. After few seconds, add water and sugar. Let it come to boil, turn off heat and add lemon juice.

9. Pour this tadka over dhokla pieces and put the dhokla in the fridge. Let the tempering containing water gets absorbed turning the dhokla soft. Garnish the khaman dhokla with chopped coriander leaves.

Note- 1.The batter should not sit for long after adding Eno fruit salt otherwise dhokla will not rise.

2. Mix eno in the lemon juice first and not directly in the batter.

3. The gas stove should be on high heat or full flame for steaming the dhokla.

4. You can also make dhokla in an idli stand.

5. The tempering should contain water for soft dhokla.

6. The outer container could be a vessel or a kadhai/wok.

7. You can also steam in a pressure cooker with weight (whistle) removed.

8. The dhokla batter should neither be too thick nor thin otherwise dhokla won’t come out right.

Besan ka halwa

Besan ka halwa is something I always relish whether I am satiated or hungry. I always enjoy besan in whatever form it is whether besan ladoo, besan burfi or halwa. It’s a sort of comfort food.

Recipe of besan ka halwa

1 cup besan (gram flour/chickpea flour)

1/2 cup ghee (clarified butter)

3/4 cup sugar

2 cups of water

1/2 tsp cardamom (elaichi) powder

Chopped and fried nuts like almonds, cashews and pistachios

1. Heat ghee in a heavy bottomed vessel (kadhai). Add besan and roast on medium-low heat. Keep stirring while roasting and roast till besan turns brownish.

2. Add water, sugar and cardamom powder. Keep cooking till water dries up.

3. Remove from heat and serve hot besan ka halva or sheera garnished with nuts.

Palak kadhi

Palak kadhi is a healthier type of kadhi since we are adding palak instead of fried pakoras (fritters) as in kadhi pakora. Palak kadhi or spinach kadhi is made both in Rajasthan and Punjab. Spinach in yogurt and chickpea flour sauce makes for a satisfying meal with plain boiled rice.

Recipe of palak kadhi/ spinach kadhi

2 cups sour curd (dahi/ yogurt)

4 cups of water

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

A pinch of hing (asafoetida)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

1/2 tsp red chilli powder

3/4 tsp turmeric powder

1 tbsp oil

A very small bunch of palak (spinach) - stems removed, washed and finely chopped

1. Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.

2. Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.

3. Add curd besan mixture. Cook stirring till it comes to boil.

4. Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.

5. If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.

besan ki barfi

Besan ki barfi or besan burfi is chickpea flour sweet which originated from Punjab. It is a popular dessert which is not only sold on sweet shops but also made in many Indian households. This is my maternal aunt’s (mausi) recipe who makes heavenly besan ki barfi. Enjoy!

Recipe of besan ki barfi

1 cup besan (gram flour/ chickpea flour)

1/2 cup ghee (clarified butter)

3/4 cup sugar

1/2 cup water

1/2 tsp cardamom (elaichi) powder

Chopped nuts like almonds, cashew nuts

1. Sieve besan so that there are no lumps. Heat ghee in a kadhai/ heavy bottomed pan. Add besan and roast on a low heat stirring constantly. Roast till besan turns deep golden brown. Keep breaking any lumps if they get formed. Turn off the heat.

2. Add cardamom powder and nuts to besan and mix.

3. Heat water in a pan and add sugar. Cook till sugar dissolves and syrup (chashni) thickens.

4. Add this syrup to roasted besan and mix well.

5. Pour this mixture on a greased tray. Let it cool down. Allow it to set and harden.

6. Cut squares or diamonds. This is now called besan burfi. 

bharwa mirchi

The mirchi or peppers used in this recipe is thick, large one which is not very hot. These peppers are also known as ‘Bhavnagri Mirch’. This mirchi is widely available. This recipe of bharwa mirchi is absolutely lip smacking and me and my husband’s favorite. Since we remove fiber and seeds from the mirchi, their heat is considerably reduced and hence can be eaten by those of you who don’t like very hot food.

Recipe of bharwa mirchi (stuffed peppers)

200 gms bhavnagri mirchi (large peppers)

1/4 cup besan (gram flour/ chickpea flour)

1/4 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp amchoor (dried mango powder)

2+2 tsp oil

mirchi (peppers)

1. Make a vertical slit on one side of peppers. Remove all the seeds and fiber from inside. This reduces heat of mirchi.

2. Heat 2 tsp oil in a pan and add besan. Roast besan, stirring, till nice aroma comes out of it. Add all the spices and salt and roast for 1 more minute. Take out besan mixture from the pan.

3. Let the besan mixture cool down a little. Stuff this mixture into the peppers.

4. Heat 2 tsp oil in the same pan and place stuffed peppers in it. Lower heat and cover the pan with a lid.

5. When the mirchi gives a roasted appearance from underneath that is look brownish, turn over and cook from other side also. Cook till roasted from both sides. Serve hot with parathas.

Besan ladoo

Besan ladoo is an all time favorite in many Indian households. They stay fresh for many days if stored properly. This recipe is an age old recipe which passes on from one generation to the next. Besan ka ladoo can also be described as Indian cookie ball.

Recipe of besan ka ladoo

2 cups besan (gram flour)

1 1/2 cup sugar (powdered)

1 cup ghee (clarified butter)

1 tsp sooji (semolina)

4-5 pods green cardamom (hari elaichi) - grounded

2 tbsp chopped nuts like cashew nuts, almonds

1. Pass besan through a seive so that no lumps are there. Heat ghee in a kadhai (heavy bottomed pan). Add besan and roast on a medium heat. Please ensure that heat is not too high otherwise the besan will burn.

2. Roast till nice aroma comes out of the pan and besan turns brownish. You have to constantly stir while roasting the besan. Keep breaking any lumps if they get formed. Take besan out of kadhai . Dry roast sooji separately. Mix it in the besan.

2. Add powdered sugar, cardamom powder and nuts. Mix well by a big spoon. Let the besan mixture cool down so that it is comfortably warm to touch. Form ping pong sized balls from the mixture by your hands. These are now called besan ka ladoo or besan laddu. Store laddus in an airtight container.

Note:- I have also blogged about quick microwave besan ladoo which can be prepared in 6 minutes without much labour, so do check out that post if you like cooking in microwave.

Missi- roti

Missi roti is quite delicious and healthy. Missi roti is not just liked in urban areas but also being eaten in Indian villages for ages. Village women used to make chickpea flour by grinding black chickpeas at home. Missi roti is considered good for diabetics. It’s prepared at most North Indian restaurants, weddings and buffets.

Recipe of missi roti

1 cup atta (whole wheat flour)

1 cup besan (gram flour/chickpea flour)

1/2 tsp turmeric powder

1 tbsp kasuri methi (dry fenugreek leaves) - crushed

Salt to taste

1 tbsp oil or ghee (clarified butter)

1/2 tsp red chilli powder

1 tsp cumin powder

1. Mix all the above ingredients in a bowl. Add enough water and knead into pliable dough. Cover it with a damp cloth and set aside for 1/2 an hour.

2. Take a ball out of the dough and roll into a 6-7 inch diameter disc.

3. Heat a tava (griddle) and cook this disk or missi roti on it. Cook from both sides, brushing with oil, till golden brown. When rawness of the flour disappears and brown- black specks appear on the roti, it is done. Similarly make other missi rotis from rest of the dough.

Kadhi pakora

My mom makes the best kadhi I have tasted and I still ask her to prepare it for me whenever I visit her place. I try to replicate her method and get good comments when I make it. It’s simple and always yields satisfying results.

Recipe of kadhi pakora

Kadhi

2 cups sour curds (yogurt)

1/2 cup besan (gram flour)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

A pinch of asafoetida

Salt to taste

3/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 inch piece ginger- grated

1 tbsp oil

Pakoras (fritters)

1 cup besan

1/4 tsp ajwain (carom seeds)

Salt to taste

1/4 tsp red chilli powder

Oil to deep fry

Besan pakoras for kadhi

1. For pakoras, take besan in a shallow bowl and add ajwain by crushing between your palms. (This way carom seeds release their entire flavor). Add salt and red chilli powder.

2. Add water little by little, mixing, so that no lumps are formed. Add only that much amount of water so that the batter can be easily dropped by hand or a spoon. Beat it well till besan becomes lighter in color. Beating well is important to get fluffy pakodas otherwise they will be hard.

3. Heat sufficient oil in a karahi (heavy bottomed vessel). Drop small amounts of batter by your hand or a spoon. Fry on medium heat till they turn reddish brown. Drain on an absorbent paper.

4. For kadhi, mix together curd, besan, salt, turmeric powder, red chilli powder and 4 cups water. Beat well. You can also mix it with a hand blender or any other blender or food processor.

5. Heat oil in a karahi, add methi dana and cumin seeds. When they change color, add hing. Add ginger and fry for 1 minute.

6. Add curd mixture. Keep stirring till it comes to boil. Lower heat and simmer for about 25 minutes. If it is too thick, add 1 cup water and boil.

7. Add pakoras, give 1 boil and simmer for 4-5 minutes. Serve hot with steamed rice.

Gatte ki sabzi

Gatte ki subzi belongs to Rajasthani cuisine where gram flour and curd are extensively used in the cooking. Gatta curry is mainly gram flour dumplings which are first steamed and then dunked in yogurt based gravy.

Recipe of gatte ki sabzi

Gatte

3/4 cup besan (gram flour/ chickpea flour)

1/4 tsp ajwain (carom seeds)

1/2 tsp salt

¼ tsp baking powder

1/2 tsp turmeric powder

1/4 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1 tbsp oil

Gravy

2 tomatoes- pureed

1/2 cup curd (dahi)- beaten

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tbsp oil or ghee

1 moti elaichi (big cardamom)- crushed

2 laung (cloves)

1/2 inch piece ginger- crushed

Cylinders before boiling

1. In a shallow bowl, take besan. Crush ajwain between your palms and add to besan. Add rest of the ingredients of the gattas.

2. Adding little water, knead gram flour into firm, stiff dough. Keep aside for 15 minutes.

3. Take small balls out of the dough and roll into cylinders. Cylinders should be able to fit in a pan.

4. Heat water in a pan. When it comes to boil, immerse the cylinders and turn the heat to medium. Boil till cylinders rise to the top and are covered with small bubbles.

5. Using a slotted spoon (pauni, chhari), take out the cylinders from the water. Keep aside to cool. Once cooled, cut them into about 1/2 inch pieces.

6. For the gravy, heat oil or ghee in a pan or karahi. Add cumin seeds, cloves and big cardamom. When cumin seeds change color, add hing. Add turmeric and red chilli powder.

7. Add ginger and tomato puree. Cook for about 3 minutes.

8. Lower heat and add curd. Stirring constantly, simmer for 3-4 minutes.

9. Add gatte and simmer for 10 minutes. Serve hot garnished with coriander leaves.

Methi thepla

 Gujarati cuisine is mainly vegetarian and theplas have a special place in it. You can also call them methi parathas. Theplaa is a delicious item and addition of methi or fenugreek leaves make it even more irresistible. Fenugreek leaves have a unique and slightly bitter flavor and they are also rich in Calcium and Magnesium which is anti- ageing. Theplas remain fresh for 2-3 days at room temperature. Stack them one over the other after cooking them. They are both healthy and tasty.

        Recipe of Methi Thepla (Paratha) 

            1 cup atta (whole wheat flour)

            1/2 cup besan (gram flour)

            1 cup methi (fenugreek leaves) - chopped

            2 tsp oil + for shallow frying

            Salt to taste

            1/2 tsp red chilli powder (cayenne pepper)

            1/4 tsp turmeric powder

            1/2 cup yogurt (curd)

            1/4 tsp fennel powder (saunf)

methi dough

1. Mix together atta, besan, salt, turmeric powder, red chilli powder and fennel powder. Add methi leaves, 2 tsp oil and mix. Add yogurt and knead into stiff dough. Use as little water as possible to knead the dough. Let the dough rest for 20 minutes. 

2. Take a ball (peda) out of the dough and roll out into a 5- 6 inch round tossing it in dry flour while rolling out. 

3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil. Cook till light golden brown. Do the same with rest of the dough. These are now called theplas or paranthas. They taste great with green chilli pickle and yogurt.

Methi leaves