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Archive for the ‘Besan’ Category

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Sambhaaryu Shaak

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God forgive me for this, but I happily facilitated the divorce of the ever popular and the ever green couple – makke di roti and sarson da saag. 😈

Since time immemorial the people of punjab have been enjoying the rustic flavour of this beautiful couple and then finish it off with a serving of lassi or fresh curd and white butter.

Now makke has this cousin called as missi. While makke di roti has this natural sweetness of maize, missi di roti brings out a mix of besan and wheat. Both delicious and both compliment sarson equally well. 😎

While makke gets the liberty of pairing with sarson every now and then, poor missi is left alone. 😦 So today, I helped facilitate the divorce and coupled missi and sarson together.

Don’t they make a good pair??? :mrgreen:

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Since the time I started working, cooking something exotic and special is restricted only to the weekends…… Weekdays are for quick fix meals which can be made in a jiffy. But this weekend, with the lazy mood that I was in, I thought of making some traditional gujju dishes which are also quick fixes. πŸ™‚

This potato curry, which in gujarati we call it as vatana-bateta nu shaak can be made in flat 20 mins. YES 20 mins!!!!!

Lets get on with it. πŸ™‚

And the time starts now………

 

Peel and chop 1-2 potatoes and take 1 cup of peas. Wash them together.

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Heat some oil a pressure cooker. Let the mustard seeds splutter and then add the cumin seeds. Add the chopped potatoes and peas,
1-2 cloves of garlic (cruched),
1 tsp red chilli powder,
1/2 tsp turmeric,
2 tsp dhaniya jeera powder,
1/2 garam masala

puree of 2 tomatoes and
1-2 tsp jaggery
.

(Ideally the tomato puree should do the job and you will not need to add any water. But if you feel it does not have a gravy like consistency then add about 1/2 a glass of water )

Cook for about two whistles and garnish with fresh corriander. How much time still remaining…..???? πŸ˜‰ And this is the traditional VATANA BATATA NU SHAAK.
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Serve with hot chapatis and steamed rice. And after that, make sure you take a nap for at least 2 hrs πŸ˜‰ .

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This is one dish which made me a bell pepper lover instantly!! πŸ™‚

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Heat about 1-2 tsp of oil in a pan and dry roast about 3/4th cup of bengal gram flour (Besan)
Keep stiring on low flame. After about 10-15 mins you should start getting the aroma of roasted flour. You should also notice a slight change in the colour at this time. (If you come across a few lumps in the flour while roasting, break them with the back of the spoon while you are stiring. If some of them still remain, never mind!!!! we aren’t going for any competition are we??? P ))

Once you start getting the aroma, add 1 tsp of red chilli powder, 1/2 tsp turmeric and salt to taste. And mix it all together. Keep this aside.

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Cut the bell peppers in about 1 inch squares – not any smaller than that!!!!! ( I have taken all three. You can even take one or two or whatever you like.) I took about 1/2 of each type.

Heat the oil in a pan and add the bell peppers and salt to taste (Be careful since you have already added salt in the flour. So balance accordingly) Cover and let it cook till they start to soften. (Takes about 10-15 mins )

Once they are soft (but still a bit crunchy) add in the flour and mix. (You can adjust the amount of flour you want as per your taste. If there is extra flour remaining you can store in an airtight container in the refrigerator and use it for future use. Since it is bengal gram flour it can be used in many dishes. Sometimes I intentionally roast more and store it in the fridge so that I donÒ€ℒt have to roast it again the next time. )

 

If you find its very dry just sprinkle some water and mix. This will depend on how pulpy your peppers are. If they are nice and thick, you will not need any. But if they are thin then yes, you might need to sprinkle a few drops.

 

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