fastindianrecipes.com

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.

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

Bharwan bhindi

This recipe belongs to Rajasthan where besan and curd are used extensively in cooking.
Besanwali or bharwan bhindi’s recipe was something I learnt from my mausi (maternal aunt). She is such a wonderful cook. I have learnt some lip smacking delicacies from her which I will be sharing with you in my future posts.

Recipe of besanwali bharwa bhindi

Serves 3
250 grams small bhindi (okra)
1 tablespoon besan (gram flour)
Salt to taste
1 tsp saunf (fennel) powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
1 tsp jeera (cumin) powder
1/4 tsp garam masala
1/2 tsp amchoor (dry mango powder)
1 tsp coriander powder
1 1/2 tbsp oil

1. Wash bhindi and pat dry on a kitchen towel. Cut off head and tail and slit lengthwise on one side.

2. Take 1/2 tablespoon oil in a pan and roast besan. When besan changes color, add all the spices and roast with besan. Turn off the heat when besan turns red. Let it cool. Add salt.

3. Fill the besan mixture in bhindis.

4. Heat 1 tbsp oil in a pan and add stuffed bhindis. Cover and cook on low heat till cooked.

5. Remove the cover, increase the heat and stir- fry bhindis for some time so they become crisp. Just see to it that they don’t get burned. Serve hot with rotis and a bowl of dal to go with it.

Healthy Bytes- Okra is low in calories and rich in fiber, folic acid and vitamin B6. Fiber in bhindi helps improve constipation and helps to stabilize blood sugar.
Besan or Chickpea flour is an excellent source of protein and also a good source of Iron. 1 cup besan contains 356 Kcal, 53 gm Carbohydrates, 6 gm Fat, 21 gm Protein and 4 mg Iron.

Besan ki roti

Besan ki roti is very popular in Rajasthan. Besan (gram flour) is made from chickpeas and is extensively used in rajasthani cooking. Besan is a staple in indian food. Besan contains carbohydrates but no gluten.
      Recipe of besan ki masala roti

      Makes 5-6 rotis (parathas)

      1 cup besan ( gram flour/ chickpea flour)   

      1/2 cup atta ( whole wheat flour)
      Salt to taste
      1 tsp cumin powder
      1/2 tsp turmeric powder
      1/2 tsp amchoor ( dry mango powder)
      1/2 tsp red chilli powder
      2 tsp oil/ ghee + for shallow frying
     
1. Mix all the above ingredients including oil and add enough water to make a pliable dough.

2. Divide the dough into 6 equal portions.

3. Take one part and roll out like a roti.

4. Heat a tava ( griddle) and cook the roti on both sides applying oil or ghee.

5. Serve hot with with curd,vegetables and pickle.

You can also add chopped green chillies to the dough of besan ki roti if you like.