Tag: besan recipes

Besan Wali Shimla Mirch Aloo

What goes into my hubby’s lunch box is a question I ask him every night before bed ๐Ÿ˜ usually, he goes along with whatever I decide. But there are days…when I let him decide! And I indulge him…sometimes, when he craves Masala Puris…I pair it with spicy potato curry or my spicy Bharwa Baigan ๐Ÿ‘Œ…a combo made in heaven! He even prefers a spicy Veg Pulav with some curd raita…! Wow!ย 

Besanwali Shimla Mirch Aloo Aloo Shimla mirch Indian recipes Simla Mirch ki sabji capsicum cooked in Indian style with potatoes Chickpea flour recipes Polkapuffs North Indian recipes Lunch box ideas Easy Indian side dish recipe

So last week…post dinner he asks me to pack some Besan wali Shimla Mirch Aloo (his favourite)ย in his lunch box the next morning with some Phulkas๐Ÿ˜€ and some salad! Pretty straight forward stuff..but I had never packed this for his lunch box till date!! ๐Ÿ˜ณ I wasn’t sure if it would keep well packed for 4-5 hours….asked my mom, she too wasn’t sure…having never packed this before for us. So I asked my blogger bestie Deepti Gupta, if it would stay fresh…and she said yes it would!! She has some amazing recipes over at Cookoholichomemaker.…you can check out her version of Besanwali Shimlamirchย too๐Ÿ˜Š Mine is a bit different though…it’s my mom’s recipe..๐Ÿ˜Š

Besanwali Shimla Mirch Aloo Aloo Shimla mirch Indian recipes Simla Mirch ki sabji capsicum cooked in Indian style with potatoes Chickpea flour recipes Polkapuffs North Indian recipes Lunch box ideas Easy Indian side dish recipe

This is really quick recipe…prefect for rushed mornings…or even quick side dish for your rice & dal combo! If you like, you can avoid the potatoes or capsicum…anything you like! ๐Ÿ˜ lets get on with the recipe:

Serves: 1 (had made it for hubby’s lunch box)

Equipment: a heavy bottom wok with a lid, measuring cups/ spoons, a mixing spoon.

Ingredients:

3 nos. green bell pepper/ capsicum/ Shimla Mirch

2 nos. potato

4 tbsp chick pea flour/ besan

salt to taste

2-3 tbsp mustard oil (use refined oil or ghee if you don’t prefer mustard oil)

A pinch of hing (asafoetida)

1 tsp paanch phoran (a mix of nigella seeds/ mangrela + saunf/ aniseeds + rai/ mustard seeds + jeera/ cumin seeds + methi/ fenugreek seeds)

1/2 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tbsp cumin/ jeera pwd

1/2 tbsp dhaniya/ coriander pwd

1/4 tsp amchur/ dry mango pwd

Chopped coriander leaves to garnish

Method:

Peel & clean the potatoes & de-seed the capsicum. Wash, dry & cut everything into equal sized cubes. Set aside.

Heat the wok, add the Besan without any oil. Keep stirring it in low-medium flame until you get an earthy aroma & the colour changes to light pink. It will take about 5 mins. It will look like this. Be careful that it should not burn or turn darker in colour. Remove it in a bowl and set it aside.

Besanwali Shimla Mirch Aloo Aloo Shimla mirch Indian recipes Simla Mirch ki sabji capsicum cooked in Indian style with potatoes Chickpea flour recipes Polkapuffs North Indian recipes Lunch box ideas Easy Indian side dish recipe

Heat the oil in the same wok. I was using mustard oil, so I let heated it till it smoked a bit, cooled it down and then started cooking (use refined oil ghee by simply heating it as usual).

Now add the paanch phoran (used extensively in Bihar, Uttar Pradesh & Kolkata. It’s very aromatic, however u can simply use cumin or mustard seeds in case you don’t use paanch phoran in your cooking)

Besanwali Shimla Mirch Aloo Aloo Shimla mirch Indian recipes Simla Mirch ki sabji capsicum cooked in Indian style with potatoes Chickpea flour recipes Polkapuffs North Indian recipes Lunch box ideas Easy Indian side dish recipe

Once the seeds start crackling around, add hing. Next, add the cubed veggies. Immediately season with salt & turmeric. Mix well and cover cook until the veggies are soft. It will take about 10 mins on low-medium flame. Then take off the lid, add the chilli pwd, cumin pwd & coriander pwd. Stir well & cook without lid for 5-7 mins. Next add the roasted besan & amchur pwd. Mix well so that the besan coats everything well. Cook for another 5-6 mins. Turn off the flame and garnish with chopped coriander. ๐Ÿ˜‰ that’s it! Serve with phulkas or parathas!

Besanwali Shimla Mirch Aloo Aloo Shimla mirch Indian recipes Simla Mirch ki sabji capsicum cooked in Indian style with potatoes Chickpea flour recipes Polkapuffs North Indian recipes Lunch box ideas Easy Indian side dish recipe

Hubby was excited to get his favourite and I got a ‘happy’ text from him during lunch time ๐Ÿ˜˜

Love,

Shreya๐Ÿ’ž

Besan ke Laddoo / Besan Laddoo

As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all!ย 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties ๐Ÿ˜‰ They were better than what I had expected them to be, given I was experimenting!

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I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them โ˜บ๏ธ but never learnt how to make these. I always knew it was a tedious task ๐Ÿ˜ฏ

The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned ๐Ÿ˜’ I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? ๐Ÿ˜๐Ÿ˜

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The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! ๐Ÿ’ƒ๐Ÿ‘ woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts ๐Ÿ˜› and look at my Besan ke Laddoo now….I am proud!

The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work ๐Ÿ˜‡ Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

๏ธYield: 35 small/ 25 medium/ 20 large Laddoos

Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.

Ingredients:

3 cups besan/ gram flour (I used a coarse variety, use any variety you get)

1/2 cup semolina (barik sooji/ rava)

1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)

1 cup melted ghee (approximately, may need less or more)

1/2 tsp cardamom pwd

5 tbsp crushed almonds

Method:

Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.

Pls ensure you follow the next couple of steps correctly to get prefect Laddoos โ˜บ๏ธ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.

Besan ke Laddoo / gram flour fudge, Indian sweets, easy Laddoo recipes

Your melt in the mouth kinda Besan ke Laddoos are ready!

Love,

Shreya๐Ÿ’—

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