Archive | November, 2014

Besan laddoo

2 Nov

Been wanting to make this for a while now and it came out really well :). The credit for this recipe goes totally to the blogger here. Here are the steps that I followed, not too much difference really..

– Dry roast the besan with no oil or ghee for a while. It’ll start forming lumps for some reason, try and break as many of these into powder as you stir – if you can. This is just to have an even consistency.

– Once the colour changes to a very light brown or you get a different smell, add a little oil/butter/ghee and mix it. It will most probably not be enough :). A part of the besan will absorb the oil very quickly and become moist and more pliable. It’ll also have a brownish colour now.

– Continue adding oil/butter/ghee. Stop as soon as the entire mixture is softish. You should be, eventually able to make balls of that mixture. If it’s too dry you wont be able to do this. If it’s too wet..well it’s just gonna drip oil. It’ll work and it’ll probably be tasty but it’s overkill and not efficient cooking at all. In my opinion anyway..

– Add some cardamom powder and some dry fruits (dry roasted to give them that crispness) and mix everything well.

– Take the mixture off the stove and add some sugar to it. The recipe on the link above uses about 1/2 the amount of besan you used. Really though, it’s up to you – depending on how sweet you want it. I’d add a bit, taste it – and repeat that process till its sweet enough. Your own tongue is your best test 🙂 – not anyone’s recipe. Those are just guides.

– Let the mixture cool down and roll into little balls: the size again is totally up to you. Keep in the fridge for a while to harden it. Gobble after a while 🙂

p.s.. Although this came out really well, it seemed that some of the besan kept getting stuck to the upper part of my mouth. Maybe the besan needed to be cooked a bit more? Heh. Maybe next time.IMG_20141102_161603


Sabudana Khichdi

2 Nov

Heh. Been nearly 6 months since I did any new cooking – frankly was just bored and was cooking the same stuff over and over again. The result is that I’ve mastered a lot of simple dishes, but now I’m back to trying some new stuff again. sabudana Khichdi was the first of these since we’d bought one bag of Sabudana and it had been lying inside for a long time :). It’s quite simple really.

– Soak the Sabudana for a few hours, so it sucks up all the water and softens up. You can keep adding water to this until the Sabudana refuses to absorb anymore and drain the remaining water 🙂

– Boil some water with the sabudana in it or keep it in the cooker for around 5 minutes or 1 whistle. The color will change drastically giving it a glassy look and it’ll swell up as well. Once everything looks glassy, take the water off and drain the excess water.

– Cut a little onion, garlic and chillies and lightly fry them with cumin seeds, salt, red chilly powder and ginger powder. Add any additional spices if you want – it’s totally up to you.

– Dry roast or lightly fry some groundnuts. Add these to the onion mixture. Since we didn’t have groundnuts, we used chana dal instead (Dinesh’s idea), to provide the light crunchiness.

– Cook some potatoes in the cooker and cut them up into biggish pieces (how big you decide :)). This is so you can taste the potato and the sabudana while eating it – else if you cut it too small, you’ll only taste the sabudana.

– Mix the onion mixture, the cut potatoes and the sabudana (make sure you drain all the water). Add some more salt or garam masala if you want. Mix well, and try and retain the shape of the potatoes if you can.

– Serve with some curd: it goes well with this.