Besan Ka Ladoo | Besan Laddu Recipe

January 9, 2009

Besan Ke Laddu ~ Besan Laddu Recipe:
Preparation & Cooking Time: 35 mins
Makes about 10 -12

Ingredients:

Besan / Chickpea Flour : 1 cup
Melted Ghee : ½ cup
Powdered Sugar : ¾ cup
Cardamom Powder: ½ tsp
Cashews or Raisins: 10

Method:

1. Heat
ghee in a wide pan and add the chickpea flour.

2. Stir it continuously on
low flame for 20 minutes or till you get a nice aroma from it.

3. Switch
off the flame and let it cool completely.

4. Then add the powdered sugar
and cardamom powder to it and mix well.

5.Shape the mixture into round
balls and garnish with ghee roasted cashews or raisins.

You can also check other Laddu recipes here
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Khova Puri

September 15, 2008

Ingredients:

Maida - ½kg
Sugar - 4cups
Khova - ¾cup
A pinch of cooking soda
Ghee - 1tsp
Oil - 200gms

Method:

1. Mix maida, ghee, cooking soda and make a stiff dough by adding water as necessary.
2. keep the dough aside for an hour.
3. Heat the milk till it becomes thick consistent.Then add the sugar powder.
4. Divide into small lime size balls and roll each ball of dough into a small puri.
5. Put a spoon of khova mixture in the center of the puri and close the edges together firmly.
6. deep fry them till crisp and golden color.
7. Soak the fried pooris in the sugar syrup for 5 minutes.
8. Drain the excess syrup and serve them.

You can also check other Sweet recipes here
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Buttermilk Sambar ( Majjiga Pulusu )

September 12, 2008

Ingredients:
250 ml sour buttermilk
250 gms vegetable ( ashgourd / brinjal / chowchow / drumstick / lady finger )
3 teaspoon Oil
½ teaspoon turmeric powder
A few curry leaves
A few chopped coriander leaves
½ teaspoon mustard seeds
A few fenugreek seeds
2 dried red chillis
Salt to taste
a pinch of hing

For paste:

2 teaspoon bengal gram
1 teaspoon coriander seeds
½ teaspoon rice
1 teaspoon cumin seeds
½ teaspoon red gram
4 green chillis
coconut - small piece
ginger - small piece

Method:

To make the paste :- Soak the coriander seeds, cumin, red gram, bengal gram and rice in some warm water for 30 mins. Grind the soaked Ingredients, coconut, ginger and green chillis to a coarse paste.
Boil vegetable pieces, Add salt and turmeric powder.
Take buttermilk and add paste. Mix well.
Add the buttermilk-paste mixture to the boiled vegetable on low heat.
Heat with low flame for 5 mins. Add coriander and curry leaves. Mix well
Remove from heat. Set aside
Heat oil in a pan, add mustard, fenugreek seeds, dried red chillis and hing and fry to red-brown.
Add this to buttermilk mixture and keep it covered for few mins.
Serve with Rice.