SuvaiArusuvai - Veg Recipes of India: besan flour

Showing posts with label besan flour. Show all posts

Mohandal or Mohanthaal

Mohanthaal or Mohandal is another dish using besan flour and it is my mom's favourite. The first time I had this dish was in 1988 during my brother's upanayanam. The cook who made this cautioned us that it should be consumed as early as possible as it might get bad quite easily. But we made him making it three times almost as the taste was excellent.
But I did try it once with a lesser quantity at home and it tasted similar as this is the recipe that is shared by that excellent cook. I made it twice once using condensed milk and the other time using milk powder as I could not get unsweetened Khoya.

Ingredients:
Besan flour - 3 cups
Ghee - 1 1/2 cups
Milk powder - 1/2 cup
or
Condensed milk - 1/2 cup
Sugar - 2 1/2 cups
Cardamom powder - 1 tsp
Nutmeg powder - 1/4 tsp
Badam - 20 pices sliced nicely
Pistachios unsalted - 2 pieces sliced nicely

Method:
Heat 11 cup of ghee in a hard bottom pan and add the besan flour and mix it well and bring it to a boil stirring it occassionally. Ensure the flour does not settle at the bottom. Cook it till the mixture turns to slightly golden in colour. Add the cardomom powder and nutmeg powder and mix it well.

At this stage add the condensed milk or the milk powder and keep stirring.

In another hard bottom pan add sugar with 1 cup of water and keep stirring it reduce the flame and cook till it reaches 1 string consistency. Add this mixture to the besan flour pan and keep mixing it till the mixture turns into a gooey consistency. Remove from flame and add the cardamom powder and nutmeg powder and mix well. Add the remaining ghee slowly just like how we do for mysur pak. When the mixture turns fluffy and leaves the sides pour it into a greased pan and garnish it with badam and pista slices. Cut it into squares when cool.

Dhokla

Party menu posted by Uma Sridharan

Ingredients

Gram flour 1 cup

Juice of a lime

Sugar 1 tsp

Turmeric powder 1/4 tsp

Ginger paste 1/2 tsp

Green chilli 1 crushed

Water 3/4 cup

Soda bi carb 3/4 tsp

For seasoning

Mustard seeds 1 tsp

Chopped coriander leaves handful

Grated coconut handful

Green chillies 2 finely chopped

Method

Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli and ginger paste. Slowly add the water mixture and prepare a smooth batter.

Grease a suitable baking dish to steam Dhokla.

Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased baking dish. Now steam it for 10 mts.

Remove from the fire. Let it cool for few mts. Remove the Dhokla carefully from the baking dish.

Cut into big cube.

Heat a kadai, pour oil and add mustard seeds. When the mustard seeds splatter, add coconut and green chillies. Remove from the fire. Pour it over the dhoklas. Garnish with chopped coriander leaves.

Serve hot.

7 Cup Sweet

For every Diwali one of the sweets will be this 7 cup cake. As the name suggests, the ingredients used are taken in such a proportion of 7 cups.

Ingredients:

Milk Powder- 1 cup
Besan Flour or Gram flour - 1cup
Sugar - 3 cups
Grated Coconut - 1 cup
Ghee - 1 cup

Method:

In a pan heat sugar with just 1/4 cup of water and bring it to a string consistency. Heat ghee, add besan flour, milk powder and grated coconut to it and make a fine paste of it. Add the paste to the sugar syrup mixing it slowly, ensuring no lumps are formed.

Keep stirring untill the whole mixture turns soft and bubbles and comes out of the sides of the pan without sticking.

Keep a greased plate ready. Pour the mixture in the plate and spread well. Make pieces when warm. Delicious 7 cup cake is ready.

Omapodi - an easy to make savoury recipe

Omapodi is very easy to make snack and kids love it very much. Not necessarily this need to be made on a festival day but can be made on any week end or on a rainy day.

Ingredients:
Besan Flour - 4 cups
Processed rice flour - 2 cups
Butter - 100 gms
Salt - 8 tbsp
Asafodeita - 1/2 inch piece
Oil to fry

Method:

Omapodi Achchu

Make a dough out of 1 cup of rice flour and 2 cups of besan flour. Use 1/2 of the other given ingredients and make a soft dough that can be squeezed in oil. If the dough is stiff, it will get struck in the holes as the omapodi achchu holes are very small.

Squeeze out the whole of the dough that is placed in the cylinder in hot oil. Reduce the flame after the omapodi is squeezed in it. Turn it to the other side and when it turns golden brown in colour remove from oil and spread it on a tissue paper to remove the excess oil. Can be served in whole or can be broken into pieces and served in a cup too.

Bengal gram flour Payasam|Mysore pa Kheer

This payasam if done well tastes like Mysore pak.

Ingredients:
Bengal Gram Flour - 1/4 cup
Ghee - 1/4 cup
Sugar - 1/4 cup
Cardamom Powder - 2 pinches
Cashew nuts - 8 nos
Milk - 1 1/2 cups

Method:
In a pan heat ghee. Add the bengal gram flour to the hot ghee and mix well to form a fine paste. Add 1 1/2 cups of water to the besan flour mix and bring it to boil. Add sugar, Keep stirring to avoid forming lumps. When it forms a thick lump add milk and mix well again. Add cardamom powder.

In a pan fry broken cashew nuts till golden brown and add it to the Payasam.

Mysore Pa or Mysore Pak recipe

Ingredients:
   Besan Flour - 1 cup
     Ghee - 2 cups
Sugar - 2 cups
   Water - 1 cup

Method:

      Heat 1 cup of ghee in a vessel and add the besan flour to it and make it a paste. In a hard based pan, add 1 cup of water and when warm add the sugar to it and stir well till it reaches thick one string consistency. Add the besan ghee paste to it and keep stirring without taking hands off. Keep adding the remaining one cup of ghee little by little. When it starts bubbling and changes into white in colour and leaves the sides of the vessel, pour it in a ghee greased plate and spread it evenly. When warm cut into square pieces. When cold remove and store it in a clean and dry container.