Egg dosa / chickpea flour pancakes

Once upon a time there was half a cup of chick pea flour. It was also known by the hindi name of besan. It fell into a mixing bowl.

It asked one cup of water and one level teaspoon of salt  to join in.Then the whisk went whrrr whrrr and they  mixed well and rested  happily in one corner of the kitchen for half an hour.

Four eggs hopped in and the whisk again went whrrr whrrr. 

Then two onions , quarter  cup of coriander leaves, one green chilly and one  inch piece ginger chopped themselves very fine and joined the rest of the gang in the mixing bowl.

Then came a non stick pan with a tablespoon of oil and invited a 

ladle ful of the batter to fall into it.

The pan swirled and the batter spread into a delicious looking pan cake or egg dosa if you care to call it by the original desi name. Another tablespoon of oil went into the pan to make it tastier.

Then it flipped onto the other side to get cooked on both the sides.

It jumped onto a plate and was joined in by a coriander chutney and some tomato ketchup.

Then it got gobbled up by two hungry and naughty children.

chickpea flour or besan· egg.· school tiffin meals· snacks and in between meals

Egg dosa / chickpea flour pancakes

Once upon a time there was half a cup of chick pea flour. It was also known by the hindi name of besan. It fell into a mixing bowl.

It asked one cup of water and one level teaspoon of salt  to join in.Then the whisk went whrrr whrrr and they  mixed well and rested  happily in one corner of the kitchen for half an hour.

Four eggs hopped in and the whisk again went whrrr whrrr. 

Then two onions , quarter  cup of coriander leaves, one green chilly and one  inch piece ginger chopped themselves very fine and joined the rest of the gang in the mixing bowl.

Then came a non stick pan with a tablespoon of oil and invited a 

ladle ful of the batter to fall into it.

The pan swirled and the batter spread into a delicious looking pan cake or egg dosa if you care to call it by the original desi name. Another tablespoon of oil went into the pan to make it tastier.

Then it flipped onto the other side to get cooked on both the sides.

It jumped onto a plate and was joined in by a coriander chutney and some tomato ketchup.

Then it got gobbled up by two hungry and naughty children.

Ghia koftas / Bottle gourd

dumplings in tomato gravy

Ingredients:

1.   One ghia / bottle gourd medium size about a foot long

2.   Two medium sized onions

3.   Three tomatoes

4.   One tablespoons ginger garlic paste

5.   Two to five tablespoons besan

6.   1 teaspoon coriander powder

7.    ½ teaspoon turmeric powder

8.   2 green chillies

9.   Salt to taste

10.              Fresh coriander leaves to garnish

11.  Mixed spices like a few cloves, cumin seeds and two badi elaichi

Method:

1.   Grate the bottle gourd .

2.   Add besan to bind it….now this particular bottle gourd had a high water content so I had to add about 5 tablespoons of besan whereas many a times just one is sufficient to bind it.

3.  Shape into

dumplings or koftas. Now since the batter was  soft to handle inspite of adding so much of besan I made bigger koftas than I usually do.

4.   Deep fry on medium flame till golden brown.

5.   For the curry , blend the onions to a fine paste with a dash of water.

6.   Take oil in a heavy bottomed pot and when it gets warm add cumin seeds and badi elaichi and cloves.

7.  Add the onion puree and stir fry on medium flame till brown .

8.   Blend the tomatoes with the ginger garlic paste, green chillies according to how hot they are and coriander and turmeric powder.

9.   Add to the onion mixture and cook on medium flame till the water dries up and the paste begins to leave oil on the sides.

10.              Add about one and a half cups of water , bring to a boil and add the koftas and turn the gas off immediately as the curry begins to boil.

11.               Garnish with coriander leaves and serve with rotis or rice .

bottle gourd· chickpea flour or besan· curries

Ghia koftas / Bottle gourd

dumplings in tomato gravy

Ingredients:

1.   One ghia / bottle gourd medium size about a foot long

2.   Two medium sized onions

3.   Three tomatoes

4.   One tablespoons ginger garlic paste

5.   Two to five tablespoons besan

6.   1 teaspoon coriander powder

7.    ½ teaspoon turmeric powder

8.   2 green chillies

9.   Salt to taste

10.              Fresh coriander leaves to garnish

11.  Mixed spices like a few cloves, cumin seeds and two badi elaichi

Method:

1.   Grate the bottle gourd .

2.   Add besan to bind it….now this particular bottle gourd had a high water content so I had to add about 5 tablespoons of besan whereas many a times just one is sufficient to bind it.

3.  Shape into

dumplings or koftas. Now since the batter was  soft to handle inspite of adding so much of besan I made bigger koftas than I usually do.

4.   Deep fry on medium flame till golden brown.

5.   For the curry , blend the onions to a fine paste with a dash of water.

6.   Take oil in a heavy bottomed pot and when it gets warm add cumin seeds and badi elaichi and cloves.

7.  Add the onion puree and stir fry on medium flame till brown .

8.   Blend the tomatoes with the ginger garlic paste, green chillies according to how hot they are and coriander and turmeric powder.

9.   Add to the onion mixture and cook on medium flame till the water dries up and the paste begins to leave oil on the sides.

10.              Add about one and a half cups of water , bring to a boil and add the koftas and turn the gas off immediately as the curry begins to boil.

11.               Garnish with coriander leaves and serve with rotis or rice .

Buttermilk Curry (Kadhee)

Ingredients for Pakoras

1.   3 tablespoons Besan.

2.   20 -25 ml water.

3.   ½ teaspoon salt.

4.   ¼ teaspoon garam masala

5.   ¼ teaspoon red chilli powder

6.   ¼ teaspoon kasoori methi

7.   Two medium onions chopped fine

8.   Oil for frying.

Ingredients for Kadhee

1.           One litre thick buttermilk. (thickness should be like the buttermilk you get in tetra packs ,in fact a little more than that too will do).

2.           3 tablespoons Besan.

3.           ½ teaspoon Turmeric powder.

4.           4 - 6 tablespoons Oil.

5.           ½ teaspoon Methi  / Fenugreek seeds.

6.           5-6 cloves of Garlic chopped very fine.

7.           2 cloves and one Badi Elaichi / black cardamon.

8.           One inch piece of Cinnamon.

9.           Two medium onions sliced thin.

10.       Two green chillies chopped fine.

11.       Salt to taste.

For Tempering

 

1.           Two tablespoons desi ghee

2.           ½ teaspoon jeera / cumin seeds

3.           ½ teaspoon red chilli powder

Method

1.   Add water to the besan and keep aside for at least half an hour to let it soften a little.

2.   Add the chopped onions and seasonings and make pakoras and keep aside.

3.   You can simultaneously do the following steps.

4.   Blend the turmeric and besan with the buttermilk.

5.   Take oil in a heavy bottomed pan and place it on the stove at medium flame.

6.  The moment the oil gets warm add the fenugreek seeds , let them pinken a little , care is to be taken that they they don’t turn dark brown. This will take a few seconds.

7.  Add the clove , badi elaichi and cinnamon stick and stir for a few seconds.

8.    Add the chopped garlic and stir till they become golden brown.

9.    Add the onions and green chillies and stir fry till they become translucent.

10.  Add the buttermilk mixture and let it simmer for at 20- 25 minutes.

11.  Meanwhile your pakoras would be done.

12.  Add salt , kasoori methi and pakoras to the curry or kadhee ( however you would like to call it ) and boil for a minute and turn off the gas. 

13.  For the tempering warm the ghee , add the cumin seeds and red chilli powder.

14.  Pour it into the kadhee and serve with steaming hot rice.

buttermilk· chickpea flour or besan· curries

Buttermilk Curry (Kadhee)

Ingredients for Pakoras

1.   3 tablespoons Besan.

2.   20 -25 ml water.

3.   ½ teaspoon salt.

4.   ¼ teaspoon garam masala

5.   ¼ teaspoon red chilli powder

6.   ¼ teaspoon kasoori methi

7.   Two medium onions chopped fine

8.   Oil for frying.

Ingredients for Kadhee

1.           One litre thick buttermilk. (thickness should be like the buttermilk you get in tetra packs ,in fact a little more than that too will do).

2.           3 tablespoons Besan.

3.           ½ teaspoon Turmeric powder.

4.           4 - 6 tablespoons Oil.

5.           ½ teaspoon Methi  / Fenugreek seeds.

6.           5-6 cloves of Garlic chopped very fine.

7.           2 cloves and one Badi Elaichi / black cardamon.

8.           One inch piece of Cinnamon.

9.           Two medium onions sliced thin.

10.       Two green chillies chopped fine.

11.       Salt to taste.

For Tempering

 

1.           Two tablespoons desi ghee

2.           ½ teaspoon jeera / cumin seeds

3.           ½ teaspoon red chilli powder

Method

1.   Add water to the besan and keep aside for at least half an hour to let it soften a little.

2.   Add the chopped onions and seasonings and make pakoras and keep aside.

3.   You can simultaneously do the following steps.

4.   Blend the turmeric and besan with the buttermilk.

5.   Take oil in a heavy bottomed pan and place it on the stove at medium flame.

6.  The moment the oil gets warm add the fenugreek seeds , let them pinken a little , care is to be taken that they they don’t turn dark brown. This will take a few seconds.

7.  Add the clove , badi elaichi and cinnamon stick and stir for a few seconds.

8.    Add the chopped garlic and stir till they become golden brown.

9.    Add the onions and green chillies and stir fry till they become translucent.

10.  Add the buttermilk mixture and let it simmer for at 20- 25 minutes.

11.  Meanwhile your pakoras would be done.

12.  Add salt , kasoori methi and pakoras to the curry or kadhee ( however you would like to call it ) and boil for a minute and turn off the gas. 

13.  For the tempering warm the ghee , add the cumin seeds and red chilli powder.

14.  Pour it into the kadhee and serve with steaming hot rice.