sound cookery

Kadhi is a North Indian recipe.This curry that can be served with rice and parathas.It is simple to prepared. Ingredients 100 g Besan (Chick pea flour) 1 cup curds 1/4 t turmeric powder a pinch of hing(asafoetide) 1/2 t jeera 1/2 t coriander seeds 3 whole red chilli few curry leaves 2 -3 onion 50 g spinach or methi leaves 1/4 t red chilli powder 1/4 t garam masala powder salt to taste water oil METHOD MAKE A PAKORAS Pick ,wash and chop the methi or spinach leaves Chop onions very fine pieces Make a thick batter of besan (50 g besan) add the chop ed leaves,chopped onion,redchilli powder,garam masala powder and salt .make a thick batter .beat well Heat oil in a karahi ,fry a spoonful of the batter in a hot oil make a small pakodas. Make all pakoras drain on a brown paper and keep aside. make a kadhi Beat the curd .add besan(50 g )turmeric powder,salt and water and mix well. Heat oil in a pan add hing fry few minutes and add whole red chilli,cumin seeds,coriander and methi seeds, fry for...

Besan dokla; Ingredients; 1 cup gram flour(besan). 1 cup curd 2t Eno fruit salt a pinch of turmeric powder 1/2 mustard seeds 1/2 ginger 3 green chillies few curry leaves ,coriander leaves 2 t oil 2-3 lemon juice Salt to taste MATHOD Mix besan,curd,eno fruit salt,salt,ginger paste and a pinch of turmeric powder. Add a little water to make the batter thick. Grease a thali(plate),pour the batter in it and cook it by steaming till done and set.(In a pressure cooker.put the thali over a stand in the prassure cooker..pour a class of water in the pressure cooker.close the lid. don't put the weight.Steaming at 10 minutes or till done it and set.Prepar like Idli) Take a small bowl, take 2 t water add lemon juice,a pinch turmeric,,salt. Heat oil in a pan add mustard seed,chopped green chilli,curry leaves,coriander leaves.add the lemon juice. prepare to boil few minute. Add the baghar over steamed dhokla .Cut dhokla in to pieces and severe garnish with coriander leaves. (If you have not a eno...

Besan chutney -1 Ingredients. 20 g besan 20g peanuts 1 greenchilli ginger 1/4 piece lemon juice salt to taste METHOD Roast besan slightly brown Roast peanuts and remove the red skin Grind peanuts,ginger,Green chilli to fine paste. Add roasted basan,lemon juice,salt,and 2t water.mix BESAN CHUTNEY -2 Ingredients 2T BESAN 1 Onion 1 tomato 1/4 turmeric powder 1/4 mustard seed 1/4 urad dal 1/4 Cumin seeds 1/4 saunf,(fennel seeds) curry leaves few Method Take a bowl put besan,salt,turmeric powder.add 4t water make a paste. Heat 1t oil.add mustard seeds,cumin seeds,saunf,urad dal.Saute till they splutter.add onion fry onion get Brown,add tomato,fry few minute.add curry leaves. Add the besan paste put 4t water bring to boil.cook 4-5 minutes IF YOU WANT A SAMBAR TASTE YOU ADD 1T SAMBAR POWDER IN THE BESAN PASTE.. Besan chetney -3 3 t besan. 2 small onion. 2 green chilli 1/4t mustered seeds 1/4t urad dal 1/4t red chilli powder. a pinch garam masala salt to taste Method; Take a bowl. put besan,r...

PAKORAS AND BNDA Pakoras,bonda,bajii,are tea time snakes.They are made from a number of food item like vegetable,(potato,onion,cauliflower,mixed vegetable,spinach,methi,brinjal ,green banana.)Peanut ,eggs,paneer,fish and bread.These are coated with gram flour (basan)batter and deep fry.serve with chutneys and sauces. This snakes are prepared particularly in winter,party,and rainy days.paneer and egg,bread pakoras provide good quality protein. MAKING GOOD PAKODAS The besan batter should be thick but of pouring consistency .It should coat the food well without running off. The fat should be smoking hot when pokoras are added but during frying,the heat should be reduced to permit cooking of vegetables and to prevent burning. Can be given a second fry just before serving to make them cripes. if a second fry is to be done ,then initially ,they must be fried lightly. BATTER FOR POKORAS. Ingeriants 100g besan water approx 4t salt to taste 1t red chilli powder 1/4 t garam masala powder a few ...

Besan paneer curry Ingredients 1 cup besan(gram flour) 50 g paneer 1/2 cup curd 1/2 ajwain 1t garlic,ginger paste a pinch of asafoetide salt to taste oil 1t FOR THE GRAVY; 1 Onion 1 tomato 1/2 cup curd 1 green chilli 1/2 red chilli powder 1/4 turmeric powder salt to taste 1t oil some coriander leaves METHOD; Mix the gram flour,ajwain,ginger-garlic paste,salt,asafoetide and oil knead into a soft dough by adding curd Roll out a chapati about 1 cm thick with this dough Grate paneer and spread over the chapatti. Roll up the chapatti into a long roll.Cut 2-3 cm lengths from the big roll.Seal the edges. BOIL WATER Put the piece in to the water one by one .boil until they start floating on the water. Remove from the water. but do not throw the water away Make a gravy . Grind the onion,tomato,green chilli,and curd to a fine paste Heat oil and fry the paste till it leaves the sides of the pan. Add salt,other masala,and the water in which the basan wear boiled. Bring to boil put the basan piece....

Besan and spinach or mathi paranths; Ingredients 200 g flour 100 g besan water enough to make a soft dough 2 onion 100 g spinach or methi 1 green chilli salt to taste 1 t red chilli powder a little amount dry flour for rolling 2 T oil Method Chopped green chilli,spinach or methi. Take pan put 1t ghee. fry green chilli,spinach or methi and put red chilli,salt,fry few minutes. mix flour,besan, fry green chilli and spinach. Make a soft dough using water and leave it aside for sometime. keep the dough covered for about 1/2 hour Roll each ball into a small round ,apply a little ghee or oil ,fold it and roll it again using dry flour heat the tawa. cook the parathas on a hot tawa. when one side is lightly cooked ,turn it over and cook lightly the other side. now apply ghee and cook paratha on bath the side till Golden brown in colour

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.

Besan is a flour. you make so many food stuffs..Most cuisine are made in this flour in India.Many variety of burfi,ladoos , snakes are this Bengal gram flour. correct weighing and measuring of food stuffs is essential to get good results.1 cup(katori) of besan weight(g) is 175 g measure .If you have not a besan. put a 400 g bengal gram (kadalai parupu)clean the dal.pour the dal in to the mixer.run the mixer at speed 1 for 1 minute and than switch over to speed 2-3 and run the mixer for 2-3 minutes.Fine powder will be obtained .pour out the flour and sieve if necessary take the fine powder.Regrind the coarse remains of the flour to the required fineness by running the mixer for anther 2 minutes ,sieve and get the fine powder.This besan also use for skin care. take 1cup put 3t besan ,1t gingelly oil or mustard oil,or coconut oil.2t curds mix well make paste apply before bath or face wash,it give glow in face and body .In winter apply for dry skin. http://en.wikipedia.org/wiki/Besan BESAN...