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Sunday, July 27, 2008

Besan ke Ladoo

Laddoo can be made from many different ingredients, besan ones are probably the most popular and most commonly home-made laddoo in India. Besan is a flour made from small, black chick peas.


2 cup gram flour or besan (laddoo gram flour/besan is granular, not smooth, like the usual besan
1 Cup ghee
2 Cup castor sugar
Nuts Chopped(almonds, cashew nuts, pistachio-any or all) adjust to taste

1. Heat ghee in a heavy bottomed wok or kadhai.
2. Add gram flour or besan.
3. Fry on medium heat, stirring constantly, until besan changes colour to reddish brown and emits the roast aroma. Ghee also separates from the besan at this stage. Do not be in a hurry. Besan must be properly fry-roasted on medium fire.
4. Now add sugar and mix thoroughly.
5. Add Nuts and mix thoroughly.
6. Take the pan off the fire and let it cool, enough to be able handle the mix in your palms.
7. Take approximately 1-2 tbs. of the prepared mix in one hand.
8. Squeeze and roll it between the palm and fingers of that hand, to make it into small but firm ball. Squeezing is necessary to make the laddoo compact enough to hold together. Continue until all laddoos are made.
9. Place on a tray until completely cool.
10. Store in an air tight boxes.

Tuesday, July 22, 2008

Vada Pav/Batata Vada

The most popular street-food of Mumbai – potato vadas served sandwiched in pavs and served with a spicy chutney


Potatoes, boiled and mashed 6 large
Garlic paste 1 tablespoon
Green chilli paste 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Asafoetida a pinch
Lemon juice 1 tablespoon
Fresh coriander leaves, chopped 1/4 bunch
Pav 8
Gram flour (besan) 1 1/4 cups
Soda bicarbonate a small pinch
Red chilli powder 2 1/2 teaspoons
Oil 1 tablespoon + to deep fry
Dry coconut (khopra), grated 3 tablespoons
Garlic 4-6 cloves
Boondi 1/2 cup


For red chutney, grind together in a mixer, grated coconut, two tablespoons of red chilli powder and garlic. Heat oil in a pan and add this mixture to it and sauté for a minute, add the gram flour crumbs and mix well and remove from the heat. Season with salt. Set aside to cool.

In a bowl, mix mashed potatoes, garlic paste, green chilli paste, one forth teaspoon turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt.

Make eight equal sized balls of the above mixture. Set aside.

Take gram flour in a bowl, add soda bicarbonate, remaining turmeric powder, half a teaspoon of red chilli powder and salt. Heat one-tablespoon oil and add it to the gram flour mixture. Add just sufficient water to make a coating consistency batter. Rest it for fifteen minutes.

Heat sufficient oil in a kadai. Dip the potato mixture balls in the batter and deep fry in hot oil till golden brown in colour. Remove and place on an absorbent paper.

Slit Pavs horizontally not slicing it completely, spread the red chutney on the inner sides of the pav and stuff it with hot vadas. Serve hot.

Tuesday, July 1, 2008

Pyaz ka paratha

2 Cup Whole Wheat Flour,

1 large red Onions,

1 tsp Red chilli,

1 tsp Coriander powder,

1 tsp Cumin,

1 tsp Garam Masala,

Salt as per taste,

3 small pieces of Green Chilli,

Coriander leaves,chopped


Butter or Curd.

Method :-

Knead the whole wheat flour,salt with the help of some water.

In a bowl combine the chopped onions,chopped coriander leaves, red chilli, garam masala,coriander powder,chopped green chilli and mix them well.
Add Salt just before making the paratha as onionstend to leave water.

Make small portions of the dough and with the help of
unkneaded whole wheat flour roll out into round shape

Stuff the rounded dough with the mixture of onions
in the center and then reshape it into small ball.

Again roll out the dough filled with the mixture with the help of dry flour.As onion leaves water so u have to be lil bit careful and use more dry flour.

Cook it on medium fire. After cooking for about 1-2 min
Put some ghee on the tava. Cook it till the paratha
is red.

When it is red put it down on a dish. Serve it hot with coriander chutney or butter or curd.