BESAN KI ROTI

BESAN KI ROTI

Ingredients
Besan (chickpea flour) 2 cups
Wheat Flour 1/2 cup
Coriander Seeds 2 tbsp
Black Peppercorns 1 tsp
Anardana (dried pomegranate seeds) 1 tbsp
Salt 1.5 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/2 tsp
Fresh Fenugreek Leaves (methi) 2 cups
Red Onion 1 medium
Chaat Masala To Garnish (available in Indian stores) 1 tbsp
Green Chillies 2
Butter To Garnish 3 tbsp

Method
Roast coriander seeds, peppercorns and anardana. Grind it coarsely.
Mix wheat flour, besan, ground spice mixture, salt, turmeric powder, red chilli powder, chopped onion, chopped fenugreek leaves and green chillies.
Knead a soft dough with the help of some water. Cover it and let it rest for 30 minutes.
Divide the dough in 10 parts and make 10 balls.
Roll a ball in a 4 inch roti.
Place it on a hot griddle. Turn it over when you see small bubbles on the roti.
Now cook it over slow direct flame till it has small brown/black spots on both sides.
Serve it hot with butter.

CHILLI GARLIC PAPRI OR PAPDI

CHILLI GARLIC PAPRI OR PAPDI

Ingredients
All Purpose Flour 250 gm
Salt 1 tsp
Ajwain (Carom) Seeds 1/2 tsp
Red Chilli Powder 1/4 tbsp
Garlic Paste 1/4 tbsp
Vegetable Oil To Fry

Method

Rub 50 gm of oil in the flour. It should look like fresh bread crumbs.
Add salt, chilli powder, ajwain and garlic paste to the flour.
Knead it in a tight dough.
Leave it covered for 30 minutes.
Heat the oil in a wok.
Divide the dough in 4 parts. Do not knead again.
Roll each part of the dough in a thin roti.
Prick it with knife so that they do not puff up while frying.
Cut each roti in wedges or any other shape you like.
Fry them on low heat till they are golden brown
Drain them on a paper towel.

Besan Ki Burfi (Gram Flour Fudge)

Besan Ki Burfi (Gram Flour Fudge)

Ingredients
1 cup besan, gram flour
2 tablespoons sooji, semolina
1/4 cup coarsely ground almond powder
6 tablespoons melted unsalted butter or ghee
1 cup sugar
1/2 cup water
8 green cardamoms– shelled and seeds crushed
Approx. 1 tablespoon pistachios crushed for garnishing

Method
Grease 8” flat plate and set aside.
In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pore over greased plate.
Sprinkle the sliced pistachios evenly over the top to garnish.
Let Burfi cool it takes about 1 hours and cut into 1” squares.

GINGER CHUTNEY

GINGER CHUTNEY

Ingredients
Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp

Method
Peel and grate ginger finely.
Chop green chillies finely.
Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.
Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.
Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.
Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.
Ginger chutney is ready to serve.

SAUNTH (TAMARIND CHUTNEY)

SAUNTH (TAMARIND CHUTNEY)

Ingredients

Tamarind 100 gm
Jaggery or Sugar 250 gm
Red Chilli Powder 1/2 tsp
Fennel Seeds Powder 2 tsp
Cumin Seeds 1/2 tsp
Heeng (asafoetida powder) A pinch
Dry Ginger Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Vegetable oil 1 tbsp

Method

Soak tamarind in warm water for 3 to 4 hrs.
Strain it to extract the pulp.
Strain the tamarind pulp for saunth

Heat oil in a sauce pan. Add cumin seeds, asafoetida and all the spices.
Cook the spices for saunth

Add jaggery, tamarind pulp and salt.
Add jaggery to the saunth mixture

Keep stirring the mixture until the jaggery dissolves.
Keep stirring the saunth mixture

Cook for 5 to 10 minutes until the chutney becomes ketchup like thick.
Pour it in a clean jar and store in refrigerator after it is cold. Make sure to not to put wet spoon in the jar and it will last for months in refrigerator.
Store saunth in a clean jar

Serve it with any snacks like Bonda, Tikiya

Bread Burfi

Bread Burfi

Ingredients:

Bread Burfi (Indian Fudge) Recipe by Manjula

2 cups of fresh white bread crumb, I used 4 slices of bread
3 tablespoons clarified butter or ghee
1 cup milk
1 cup sugar
1cup crushed walnuts
1/4 teaspoon cardamom crushed

Method

Make the bread crumb, cut the bread in small pieces, and do not remove the edges. I use food processor to make crumb.
Dry roast the bread crumb over medium heat in a frying pan, stirring continuously, this will take about 5-6 minutes. Roasted bread crumb will be light golden in color.
Sprinkle the sugar and keep roasting. Sugar will be caramelized with bread crumb and will be light brown in color. This process will take about 4 minutes.
Add cardamom and milk keep stirring, mixture will be in texture of soft dough.
Add butter and roast the mix with butter for another minute, until mix will start leaving the edges. Add the walnuts and fold it with mix. Turn off the heat. And pour it over greased plate.
Spread it in square shape 8” x 8” let it sit for about half until it comes to room temperature. Cut them in one inch squares.
Delicious burfi is ready. You can store the burfi outside for a week and refrigerate for a month.
Enjoy!

BESAN HALWA

BESAN HALWA

Ingredients
Besan 1 cup
Ghee 1/2 cup
Milk 1.5 cup
Sugar 3/4 cup
Cardamom Powder 1/4 tsp
Saffron Strands A pinch

Method
Boil milk, sugar and saffron strands in a pan. Lower the heat when it starts to boil.
In a separate wok, roast besan with ghee.
Cook besan in ghee

First besan will become thicker and then will start to become thinner.

Once the besan browns a little and becomes fragrant, add the boiling milk mixture to the besan.
Add boiling milk to besan

Keep stirring as besan will start soaking the milk and become thicker.

When the besan starts to leave ghee, it’s ready. Add cardamom powder and chopped nuts and it’s ready to serve..
Besan Halwa is ready to serve

You can even set besan halwa like barfi and cut it when it sets.
Setting Besan Halwa barfi

And you can make besan halwa parantha with any leftover halwa.

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