Advertisements

Tag Archives: jain food

Besan wale kale chana ( Black Chickpea)

This is Rajasthan’s dish. Traditionally this recipe is prepared with curd but in few cities of Rajasthan they prepare it only with besan (gram flour). Being a traditional dish this is usually prepared during Dussehra in Rajasthan. I have prepared the same but made small changes according to my taste bud 😀I like tinch of sourness in this recipe. ya, you read it right 😉 So I have added sour curd in this recipe. I sometimes replace curd with amachoor powder (mango powder) also for that sour taste. You can choose either one if you too like sour taste and if you are not sure whether you would like it or not then first prepare without curd then taste it, if you feel you need sour taste then add mango powder or lemon juice ya instant one because if you add curd after cooking it will form lump so above two will work in that case. So kalae chana with besan has only besan, strong flavour of garam masala and hing that’s it and few more ingredients to just spice up. This is most often taken with rice.

INGREDIENTS

Small bowl of Kale chana (soaked overnight and boiled) ( Black Chickpea)

3 Tbsp Besan ( Gram Flour )

1 Tsp Garam masala (must)

1/4 Tsp Hing (must)

5 Tbsp Oil

1/4 tsp Turmeric powder

2 Tbsp Chili powder

1 1/2 Tbsp Dhaniya powder ( Coriander Powder )

Water( or black chickpea boiled water)

3-4 Tbsp Curd (optional)

Salt as per taste

METHOD

Mix left over boiled chickpea water( you can use normal one also), besan, garam masala, salt and form batter ( just like how lassi’s consistency.) In a pan heat oil, add hing once it gets heated.

Then add boiled kale chana to oil followed by red chili, turmeric powder, dhaniya powder and stir it add few table spoons of water. Let it boil until you see oil separated . Take out oil floating in a separate bowl ( only floating oil this will be used for garnishing). Now add besan batter and keep stiring till thick paste is formed .You could see White spots in besan that mean its cooked you can add water according to your consistency . It will take at least 10-15 minutes to get cooked. Garnish with separated oil, serve with hot rice, papad or kichiya.

Advertisements

Mogar ka paratha/ green lentil parathas

INGREDIENTS

Leftover mung daal (left over cooked green daal)

Cumin

Asafoetida

Salt

Red Chili Powder

Garam Masala

Whole wheat flour As required

METHOD

Mix all the ingredients and knead it. Add water if required. The dough should not be very tight. Take a pan/ tawa and heat it and on the other hand take a small portion of dough, make it into a ball shaped and then roll it in circle shape using the roller or any other shape as u prefer.

Now the pan should be hot, put the rolled dough on the pan and make it like we cook any other parathas. Serve it with Pickle,Amla ka achar |Gooseberry Pickle,Methi Mirchi ( Fenugreek Pickle),

 

 

 

Gavar fali ( Cluster Beans ) Daal Dhokli

INGREDIENTS

To make Dhokli Dough

Click on Daal Dhokli,  and find how to make dhokli dough in few easy steps.

Other Ingredients 

1 cup Gavar fali chopped ( Cluster Beans )

1/2 cup tomatoes diced

3 Tbsp Oil

2-3 Tbsp Mirchi ( Red chilli powder)

1/2 tsp Haldi (Turmeric powder)

3 Tbsp Dhaniya powder ( Corriander Powder)

1/2 Tsp Garam Masala

Pinch of hing ( Asafoetida)

Salt to taste

Water

METHOD

Make dal Dhokli dough ready.

fontover_201797183523167

 

In a cooker heat oil then add hing and Gavar fali ( Cluster Beans ) stir it for 5 seconds then add tomatoes and saute for a minute, then add all spices ( chili, turmeric, Coriander, salt, garam masala ) stir and pour water around 2-3 cup (as required) when water starts boiling add the cut dhokli’s in it and mix well and close the cooker with cooker lid. Switch off the gas after 3-4 whistles. Gavar fali Dhokli is ready. Top it with lime juice and serve hot. I bet you would love it most during cold and rainy days! 🙂 Slurp! Slurp!

Gram Flour Paratha | Besan Paratha

INGREDIENTS

Gram Flour

Dry Mint Leaves ( Crushed)

Salt

Red chili Powder

pinch of turmeric Powder

Salt as per taste

Oil to make the paste of gram flour

oil to cook Paratha

Kneaded wheat flour dough.

METHOD

 

Mix all the dry ingredients in a bowl. ( I took about 4 Tbsp of Gram Flour and adjusted the rest of the spices as per my taste.) then add oil in the dry mixture. The consistency should not be two watery. Once the Paste of Gram Flour is ready take a little portion of already kneaded dough and roll it round just the way we roll it for chapati but little thicker than that. Now spread the paste on it with the help of spoon and roll it like pinwheel cookie dough. Once again roll it into round chapati/Paratha with the help of dry wheat flour.

Heat a flat pan and put the rolled out paratha on it and then once you see few light brown dots flip it to other side. This time the side facing the pan should be completely roasted. Now add the oil/clarified butter on the top and cook both the side. Serve it hot with curd, Raita, Pickle, Kaḍi, mint chutney, tamarind chutney, dry mango chutney.

Besan Ka Paratha final

Rajasthani kadi (in one pot)

INGREDIENTS

2 cup thick buttermilk ( not to watery)(400 ml)
2-3 tbsp besan ( Gram Flour)
Ghee
1/2 tsp Rai  (Mustard)
1/2 tsp Jeera ( Cumin)
1-2 clove pc
1/2 tsp methi (optional) ( Fenugreek Seed)
5-6 curry leaves
1-2 green chilies finely chopped
2 Pinch of turmeric
1tsp red chilli powder (as per taste)
Pinch hing ( Asafoetida )
Salt as per taste

METHOD

Kadi

In a bowl add buttermilk, besan ,salt, turmeric powder. Stir it till no lumps remains. If needed filter it to avoid lumps. In a pan add ghee, when it gets hot add pinch of hing,clove, mustard. Later once mustard starts to crackle add jeera, methi, green chili and curry leave. Once the temper is ready add chili powder along with 2-3 tbsp of water to avoid burning. Later add buttermilk to it and keep steering until 2 boils. Let it cook for 15 more mins on low flame. It would become thick (add water if needed adjust it accordingly)and now kadi is ready. You can have it with hot pooris , rice, kichadi, pulao.

%d bloggers like this: