Tag Archives: Gram Flour

Bitter Gourd with Besan

17 Sep

bitter_gourd_besan
Kakarakaya Senagapindi Vepudu.

Bitter gourd is scraped and sliced into thin circles. Bitter gourd slices are then fried in oil once boiled in water with tamarind. Once bitter gourd is brown in color, gram flour is added. Serve bitter gourd fry with besan over plain steamed rice and dollop of ghee.
Makes: around 2 Servings of Bitter Gourd with Besan.

Ingredients:

Bitter Gourd 2 Medium
Besan / Gram Flour 4 Tbsps
Tamarind 2 inch Piece
Red Chili Powder 1/2 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Lightly scrape, wash and remove the ends of the bitter gourd.
Chop the bitter gourd into thin circles.

Bring to boil a cup of water, add tamarind and bitter gourd slices.
Boil till bitter gourd slices turn soft but not over cooked.
Strain the bitter gourd and discard the tamarind.

Heat oil in pan, add cooked bitter gourd pieces.
Fry for couple of minutes to let bitter gourd slices turn light brown around the ends.
Stir in besan and cook on low flame for a minute or two or until besan loses its raw smell.
Stir in red chili powder and salt.
Serve bitter gourd fry with besan over plain steamed rice and dollop of ghee.
Notes: Make sure bitter gourd is cooked well before removing from the water.

Suggestions: If bitter gourd is not cooked properly, cook covered in the pan till done. Add more oil if necessary while frying the bitter gourd.
Variations: Try other bitterĀ gourd recipes here.
Other Names: Bitter Gourd with Besan, Kakarakaya Senagapindi Vepudu.

Crispy Idli Batter Fritters

14 Jul

idli_punukulu
Crispy Idli Batter Fritters.

Idli batter is prepared with urad dal and idly rawa. It is then mixed with besan and rice flour along with onion and spices. Then the mixture is dropped into hot oil using a spoon and deep fried till golden brown in color. Serve crispy idli batter fritters hot with any chutney or pickle of your choice.
Makes: around 4 Servings of Crispy Idli Batter Fritters.

Ingredients:

Urad Dal 1/2 cup
Idly Rawa 1 cup
Besan 4 Tbsps
Rice Flour 4 Tbsps
Onion 1
Green Chiles 2
Curry Leaves 4
Cumin Seeds 1 tsp
Cilantro few Sprigs
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for 3 hours.
Soak idly rawa in water for 10 minutes.
Grind urad dal into smooth paste adding minimum amount of water.
Squeeze off the excess water from idly rawa and mix it to ground urad dal paste.

Take this somewhat tight idly mixture into a mixing bowl and keep aside.
Alternatively, use already prepared idly batter.

Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves.

In a mixing bowl, mix idly batter, besan, rice flour into smooth paste adding enough water.
Stir in chopped onion, green chiles, curry leaves, cilantro cumin seeds and salt.

Heat oil in a frying pan on medium high heat.
Scoop golf sized idly batter mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the pan.
Once the fritters are brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining batter.
Serve idli batter fritters hot with any chutney or pickle of your choice.
Notes: Make sure to store the remaining idli batter in refrigerator for later use.

Suggestions: Adjust rice flour according to consistency of the idly batter. Make sure not to add too much water in the beginning of batter preparation.
Variations: Check other deep fried recipes here.
Other Names: Crispy Idli Batter Fritters.

Sugar Boondi

26 Mar

sugar_boondi

Boondi is prepared with besan/gram flour. The batter made with besan is passed through a perforated spatula before hitting the oil. It forms small balls. The deep fried boondi is then coated with sugar syrup for sugar boondi.
Makes: around 2 Cups of Sugar Boondi.

Ingredients:

Besan/ Senagapindi 1 Cup
Water 3/4 Cup
Sugar 1 Cup
Currants a Handful

Method of preparation:

In a mixing bowl, mix besan and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated big spatula to shield the oil.
Pour the batter onto the perforated big spatula to fill it up.

Make sure to very slightly tap the perforated spoon to let the batter fall through the holes and into the oil.
Stop when the wok is filled with boondi.
Let the boondi fry and turn a light golden in color.
With help of a skimmer, remove the fried boondi onto absorbent paper before they turn brown.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by heating sugar and around half cup of water on medium high flame.
Let the sugar completely melt in the water and turn into syrup.
The syrup is done when its thick and forms a thin thread when pressed between fingers.
Remove the sugar syrup from heat, add cardamom powder.
You can also test the syrup by taking a tbsp of it into a bowl and seeing how it turns out when it cools down.
Drop all the boondi into the syrup along with currants and let it the sugar syrup coat all the boondi.
Mix thoroughly and the boondi helps cools down the syrup completely and syrup starts to turn white.
Store sugar boondi in a tight jar and serve when necessary.
Notes: Make sure not to over fry the boondi.

Suggestions: Make sure besan batter is on thicker side rather than on thinner side. If the syrup doesn’t crystallize, make sure to heat the sugar syrup for little longer.
Variations: You can also add other nuts and dry fruits to the boondi if desired.
Other Names: Sugar Boondi, Teepi Boondi.

Fenugreek Leaves Kadhi

24 Jan

fenugreek_kadhi
Menthi Kura Majjiga Pulusu.

Fenugreek leaves are fried in tempered oil along with onion and green chiles. Yogurt is whisked with besan / gram flour and this mixture is added to the fenugreek leaves and cooked on low flame till the flavors develop. Fenugreek leaves kadhi is rather thick and is served with steamed rice.
Makes: around 4 Servings of Fenugreek Leaves Kadhi.

Ingredients:

Fenugreek Leaves 1 Cup packed
Besan / Gram Flour 3 – 4 Tbsps
Plain Yogurt 1 1/2 Cups
Onion 1 Small
Turmeric Powder 1/8 tsp
Green Chiles 3
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and separate fenugreek leaves.
Whisk together yogurt, besan and salt thoroughly with half a cup of water.
Peel and slice the onion.
Remove stems, wash and slice the green chiles.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and green chiles.
Fry till onion turns translucent, add the washed fenugreek leaves.
When fenugreek leaves wilt and start to crisp up, add whisked yogurt besan mixture, turmeric powder and salt.
Boil the whole mixture on low flame for around 5 minutes for the raw smell of the besan to disappear the flavor of the fenugreek leaves to penetrate.
Serve fenugreek leaves kadhi with steamed rice and dollop of ghee.
Notes: Make sure not to chop the fenugreek leaves else the bitterness gets worse.

Suggestions: Make sure to adjust the consistency of the kadhi with water.
Variations: You can also check other kadhi recipes here.
Other Names: Fenugreek Leaves Kadhi, Menthi Kura Majjiga Pulusu, Methi Kadhi.

Quick Mysore Pak

11 Dec

mysore_pak
Quick Mysore Pak.

Here, besan, sugar and ghee is mixed into a batter before putting the mixture on heat. Once heat is applied, sugar melts and the syrup binds all the besan into thick gooey mixture. The mixture is then poured into greased tray and allowed it to harden. Quick mysore pak stays fresh for couple of weeks.
Makes: around 6 Pieces of Quick Mysore Pak.

Ingredients:

Besan / Gram Flour 1 Cup
Powdered Sugar 1 1/2 Cups
Water 1/4 Cup
Ghee 2 Cups

Method of preparation:

Grease the insides of a small square dish with little ghee and keep aside.
Warm up the ghee and keep aside.

Heat a pan on medium heat, add besan and fry till the besan changes color or till its aromatic.
Remove from heat and cool the besan to room temperature.

In a pan, mix together besan, powdered sugar, ghee and water into thick batter without any lumps.
Add little bit more water only if necessary.
Now place the pan on medium heat.
Stir continuously until all the sugar melts and the mixture thickens and comes together.
When the sugar syrup is very thick and gooey, immediately pour into the greased dish.
Leave the dish aside for couple of hours for mysore pak to harden.
When the mysore pak is hardened halfway, cut it into pieces.
Store in a tight jar and serve quick mysore pak.
Notes: Make sure not to burn besan while toasting.

Suggestions: Adding more water takes more time for mysore pak to be hard.
Variations: I tried mysore pak without using ghee at all. It took longer to harden and tasted good.
Other Names: Quick Mysore Pak.