BESAN KE CHILLE KI SABZI

-


INGREDIENTS:
FOR CHILLAS:
1) 6 Tablespoons Besan
2) 1 Teaspoon Jeera Powder
3) 1/2 Teaspoon Garam Masala
4) 1/2 Teaspoon Red Chilly Powder
5) Salt to taste
6) Water to make batter
7) Oil to make the chillas

FOR GRAVY:
1) 2 Onions Chopped
2) 2 Tomatoes Chopped
3) 2 Teaspoon Ginger Garlic Paste
4) 1 Green Chilly
5) 1 Teaspoon Coriander Powder
6) 1/2 Teaspoon Garam masala
7) 1/2 Teaspoon Red Chilly Powder
8) 1/2 Teaspoon Jeera Powder
9) 1 Teaspoon Turmeric Powder
10) 1/2 Teaspoon Panch Phoran seeds
11) 2 Tablespoon Oil
12) 2 Bay Leaves
13) Salt to taste
14) Fresh Coriander for garnish

PREPARATION TIME: 40 Minutes

HOW TO PREPARE:
* In a bowl take besan, add little by little water and mix it thoroughly to make a batter
* Add Jeera Powder, Garam Masala, Red Chilly, salt and mix it well
* Heat up tawa or flat griddle, apply a little oil and pour a ladle of besan batter
* Spread the batter in circles evenly on the tawa, let it cook
* Sprinkle little oil on the surface facing up and then flip it over to cook other side
* Once both sides cooked, take it off the tawa and roll it and keep aside
* Make a paste of onions with green chillies and keep aside
* Make a paste of chopped tomatoes and keep aside
* In a wok heat up oil, crackle panch phoran seeds, Bay leaves and add in onion paste
* Saute till onion paste turns brown in color and starts leaving oil
* Add in Ginger Garlic paste and tomato paste and saute till it thickens
* Add in turmeric, red chilly, salt, coriander powder, jeera powder, coriander powder, mix well
* Saute for few minutes till the masalas relieve their flavours
* Add in water and let it boil for few minutes till gravy is done
* Cut the chillas in slices or break apart in pieces and put them in gravy
* Serve hot as the chillas will soak up all the water nd will become soggy
* To avoid chillas becoming soggy, you can fry the chillas
* I like the chillas to become soggy
* Its a one pot dish, serve with fresh coriander as garnish
* Can be eaten with parathas or kori rotis

Comments

  1. UnknownNovember 22, 2016 at 3:19 AM

    Very informative post. I really liked your post on BESAN KE CHILLE KI SABZI. If you're interested in eating mouth-watering, tasty, delicious and yummy chicken and mutton then please click at Fresh fish in gurgaon.

    ReplyDelete

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more