492 besan recipes

besan recipes, 1206 veg recipes using Besan

In the case of Indian cuisine, besan should be called all-purpose flour instead of Maida!

besan recipes. besan indian recipe collection. Besan or gram flour is a pale yellow colored, nutty flavored flour made by grinding Chana dal (Bengal gram). The Chana dal can be either raw or roasted, when roasted it has a stronger flavor which is better than the raw bitter flour. Besan is high in protein content, gluten-free and rich in other nutrients like magnesium, calcium, zinc, and iron. Owing anti-microbial properties, besan is mixed with different ingredients to create a home-made pack that acts as a cleanser in exfoliating all types of skin.

You can make besan flour at home by grinding (preferably roasted) Bengal gram in a food processor until the mixture becomes a fine powder. You can store this flour in an air-tight container in the refrigerator for up to six months or in the freezer for up to twelve months.

Be it the sweet Gujarati Kadhi, Rajasthani Pakoda kadhi or the Punjabi kadhi, besan forms an integral part in these dishes. Apart from that, besan is used exclusively as the main ingredient in a variety of dishes like pakora, authentic Gujarati snacks like Khandvi, Khaman Dhokla and Rajasthani gravies like gatte ki subzi. Maharashtra's famous batata vada, bhajji pav, pitla, zunka etc. Besan can be used as a thickener in gravies, as a batter for frying,the binding agent in kebab/patty or as an egg replacer.

Indian starter recipes using besan

Chickpea flour is very absorbent and can be used as a binding agent while making varieties of appetizers (be it kebab/tikka/patty). Give a healthy twist to the very famous aloo tikki? You can surely munch on them guilt-free. Also, these sprouts tikki can be relished for starter or evening snacks with tongue-tickling chutneys.

How about marinating some cottage cheese with curd and dry spices? The addition of besan to the marinade helps in binding all the ingredients together. Relish hot paneer tikka with mint chutney! You can even deep fry some crumbly, melt-in-the-mouth Paneer cheese balls or cocktail-sized vegetable kebab for your next party!

It is also used to make an array of dry snacks like South India's ribbon sev, Gujarat's fafda, chakli or fried masala peanut.

Besan Chilla recipes

Escalate your energy levels at the start of the day with these light on tummy, easy to make besan chilla. This protein-packed, low in calories chilla is surely going to lead you to a beautiful day. Try making Lauki chilla which is packed with the succulence of bottle gourd, tanginess of curd and the warmth of chilli powder. If you don't like lauki then flip some tomato omelette. You can savour them with pickle or a bowl of curd.

Indian Sweet Recipes using Besan

Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal are loved by one and all. Using sweet boondi, you can even prepare delicious Motichoor Ke Ladoo. Other than these Indian sweets like Besan barfi, Besan laddoo, Baked Besan gujiya and Besan sheera are quick and easy to make.

You can even make besan laddoo in a microwave oven. In all these recipes, make sure you roast the besan well to avoid a raw smell. An addition of cardamom powder and mixed dry-fruits enhances the taste and texture greatly. You can make these delights for festive occassions like Ganesh Chaturthi and Diwali. They also make a good treat for kids.

Enjoy our collection of 1206 veg recipes using Besan and cook new delights every day!

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Add zest to life with this bone-strengthening treat! With a bouquet of healthy ingredients including curds, fenugreek, spinach and kabuli chana, the Chana Kofta Kadhi gives your meal a protein and calcium boost. Many are unaware of the fact that excess fat hinders the absorption of calcium, so deep-frying the koftas would make the dish less effective than it can be! That is the reason why we have steamed the koftas and not deep-fried them, so you can be assured of maximum nutrient uptake. Check out our forever young diet recipes which includes healthy recipes for a glowing skin, bright vision, strong bones, beautiful hair and recipes for increasing immunity.

coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with 22 amazing images. coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk is a simple and quick Indian accompaniment. Learn how to make nariyal ki kadhi. To make coconut kadhi, combine the besan, curds and 1 cup of water in a deep bowl and whisk very well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cinnamon, bay leaf and curry leaves. When the curry leaves splutter, add the ginger and green chillies and sauté on a medium flame for 30 seconds. Add the coconut milk, curd-besan mixture and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Serve hot. A rare combination of coconut milk and curds thickened with besan and flavoured with spices gives rise to a soothing yet flavourful coconut kadhi. The aromatic spices used to make Indian coconut milk kadhi combines beautifully with rotis, puris or steaming hot rice. When you want to try something innovative for your guests, this nariyal ki kadhi is the perfect option. Pair it with chunky savouries like samosa and pakodi to make delicious chaats. Tips for coconut kadhi. 1. Make sure when you mix the coconut milk, besan and water well, if not whisked well there are lumps it will not taste good. 2. This curdles quickly if cooked on a fast flame and not stirred. 3. This can be made in advance 3 to 4 hours and kept in the fridge. Enjoy coconut kadhi recipe | Indian coconut milk kadhi | nariyal ki kadhi | kadhi with coconut milk | with step by step photos.

samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with amazing 22 images. Traditionally, samosas are served with chutney or chole, but this samosa kadhi chaat recipe which is a personal favourite of mine, is a bit different. I have experimented serving kadhi samosa chaat with a coconut kadhi and to add some crunch to the dish, i have added chopped spring onions. This samosa kadhi chaat is a meal in itself! If you have samosas on hand try this recipe and I can bet you will definitely love it. The samosa kadhi chaat is a quick veg snack, made by topping smashed samosas with coconut kadhi and chutney. A little bit of coriander go a long way in boosting the taste and texture of this samosa kadhi chaat. This samosa kadhi chaat is totally irresistible. Hot samosas topped with an innovative coconut kadhi, khajur imli ki chutney and green chutney. This spicy samosa kadhi chaat is an any-timer, perfect for rainy evenings as well as hot summer afternoons. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it! You can also use nylon sev for garnishing. Coconut kadhi uses basic and minimum of ingredients and can be prepared in a jiffy. If you can grab a few samosas from a nearby store, then this evening snack will make a pleasant surprise for the whole family! Kadhi samosa chaat is totally awesome, and sure to make tea-time very special. You can also serve quick kadhi samosa chaat at parties because it is easy and quick to make. Learn to make samosa kadhi chaat recipe | kadhi samosa chaat | samosa kadhi chaat with leftover samosas | with detailed step by step photos below.

The humble kadhi transforms into grand fare in this delectable Palak Pakoda Kadhi recipe, where deep-fried spinach pakodas are simmered in lip-smacking yoghurt kadhi. This traditional delight is one that kids and adults will enjoy thoroughly. Take care to add the pakodas only moments before serving so they remain crisp and succulent, just the way they ought to be. Teams up well with hot rice and rotis as well.

The palak pakodas in this recipe are steamed in a steamer and not deep-fried. The curd and besan combination makes the kadhi a rich source of protein and calcium too. Just by not deep-frying the pakodas, reducing the use of fat and by replacing full-fat curds with low-fat curds, the calorie count has reduced from 216 kcal to 96 kcal per serving and fat from 15.4 gm to 3.5 gm per serving. Teams up well with hot rice and rotis as well.

pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyawadi undhiyu pressure cooker recipe. To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyawadi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic. A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world. A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal! Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later. Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyawadi undhiyu pressure cooker recipe .

Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with 17 amazing images. Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style is a simple everyday fare from the state of Rajasthan. Learn how to make missi roti on tava dhaba style. To make Rajasthani missi roti, combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Divide the dough into 10 equal portions. Roll out each portion into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti, using a little ghee, till they turn golden brown in colour from both the sides. Serve hot. Rajasthani paratha are eaten throughout the year except in the winters in Rajasthan when bajra rotis are preferred. Made with the right proportion of wheat flour and besan, they fuse together well to give a perfect texture. A dough made with carom seeds forms the base of this masala besan roti. Apart from adding flavour and aroma, it is also added for its digestive properties. Cooked with ghee it brings forth the taste of authentic Marwari cuisine. Serve these missi roti on tava dhaba style with a spicy vegetable or gatte ki kadhi or a tongue tickling launji to make a delicious meal. A variation to these rotis are methi ki missi roti which are made by adding methi leaves or coriander leaves to flavour the dough. Tips for Rajasthani missi roti. 1. We have rolled the rotis slightly thick, but if you wish you can roll them thin. 2. Since they are thick, cook them on a slow to medium flame, so they cook well from inside. Enjoy Rajasthani missi roti recipe | Rajasthani paratha | masala besan roti | missi roti on tava dhaba style | with step by step photos.

palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | with 20 amazing images. palak methi dumplings is a healthy and delicious steamed snack, quite similar to the famous gujarati muthias. Learn how to make palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | steamed palak methi dumplings are made of wholesome whole wheat flour and protein-rich besan, these palak methi dumplings combine a generous amount of nutritious spinach and fenugreek leaves too. healthy Indian dumplings are mildly-spiced yet aromatic and flavourful, these dumplings will be loved by young and old alike, and hence a brilliant means of including greens in your diet. Steaming ensures minimal use of oil making this a great option for weight-watchers too. Can also have these nutritious palak methi dumplings during pregnancy. Tips to make palak methi dumplings: 1. The mixture of dumplings should not be too thick or too thin. 2. You can increase or decrease sugar according to your preference. 3. Enjoy the palak methi dumplings hot with green chutney for the better taste. Enjoy palak methi dumplings recipe | palak methi na muthia | steamed palak methi dumplings | healthy Indian dumplings | with detailed step by step images.

stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with 43 amazing images. stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack is a satiating meal in itself. Learn how to make healthy sprouts stuffed besan cheela. To make stuffed chilla, first make the mixed sprouts stuffing. Heat the butter in a broad non-stick pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies and onions and sauté on a medium flame for 1 minute. Add the tomatoes, mix well and cook on a medium flame for 2 minutes. Add the mixed sprouts, chaat masala and salt, mix well and cook on a medium flame for 2 minutes. Remove from the flame, add the coriander and mix well. Divide the stuffing into 6 equal portions and keep aside. For the chila batter, combine all the ingredients in a deep bowl along with approx. 1¼ cups of water and mix well to make a thin batter of pouring consistency. Keep aside. Heat a non-stick tava (griddle) and lightly grease it ¼ tsp of oil. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thin circle of 150 mm. (6") in diameter. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides. Place one portion of the stuffing on one half of the chila and fold it to make a semi-circle. Repeat steps 2 to 4 to make 5 more stuffed chilas. Serve immediately. Chilas are delicious pancakes unique to the desert province of Rajasthan. This unique recipe turns the homely chila into an exotic healthy sprouts stuffed besan cheela by stuffing it with a wholesome and flavourful sprouts mixture. This versatile stuffing can also be used as a stuffing for wrap in chapatis or just plain, as a snack in its own right! Loaded with skin-friendly nutrients like protein, vitamin A, iron and folic acid, the healthy veg chila snack not only improves the health of your skin, but your overall immunity too. All the more reason to treat your family to these delightfully tasty chilas. If having for breakfast, have it with a glass of healthy smoothie like avocado spinach pear smoothie. It will keep you satiated for a long time. For dinner, accompany Indian stuffed besan chilla with a bowl of healthy soup like vegetable and basil soup. Tips for stuffed chilla. 1. The mixed sprouts should be perfectly cooked, but not mushy. 2. The batter has to be thin and of pouring consistency. 3. The batter should be lump free. Use a whisk if necessary. 4. The batter and stuffing can be made in advance. But make the chilla just before serving. Enjoy stuffed chilla recipe | healthy sprouts stuffed besan cheela | Indian stuffed besan chilla | healthy chila snack | with step by step recipe.

Churma is a word that has become synonymous with Rajasthani cuisine. Jaripalla Churma is a richer version of the regular churma, claimed to be influenced heavily by Marwari style of cooking with lavish ingredients like dry fruits, saffron and khoya. A combination of flours deep-fried in ghee gives this churma a very intense mouth-feel and flavour that linger in the mouth after every spoonful. This soul pampering sweet is reserved for special occasions like weddings and festivals like Krishna Janmashtami.

A unique combination of fibre-rich green peas with nutritious muthias makes this Radish Muthia and Green Peas Subzi quite different from those you have tried before. The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Add the muthias just before serving, as they tend to get soggy over time.

The moment you think of paneer kofta, the first thing that comes to mind is tangy tomato gravy. While the koftas do taste awesome when topped with pungent tomato-based sauces, you will be amazed by the brilliance of this unique combination with a curd-based gravy! The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy.

sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | sprouted moong chaat healthy snack is a protein rich snack which can also be enjoyed for breakfast. Learn how to make sprouted moong chaat healthy snack. To make sprouted moong chaat, first make the dunplings. Combine all the ingredients in a deep bowl and knead into a smooth dough. Divide the dough into 4 equal portions. Grease your hands using ½ tsp of oil and shape each portion into a cylindrical roll of 6 mm. (1/4 ") in length and 25 mm. (1") in diameter. Arrange the rolls on a greased plate and steam in a steamer for 8 to 10 minutes. Cool completely and slice the rolls into small pieces. Keep aside. Then heat the remaining oil in a broad non-stick pan and add the cumin seeds, fennel seeds and asafoetida. When the seeds crackle, add the onions, turmeric powder and green chilli and sauté on a medium flame for 3 to 4 minutes. Add the moong sprouts, salt and ¼ cup of water and cook on a medium flame for 4 to 5 minutes. Add the prepared dumplings, chaat masala, sugar and lemon juice, mix well and cook on a medium flame for a few more seconds. Serve hot. We usually associate chaat with unhealthy fried foods or ones that have been cooked using loads of oil. Healthy sprouted moong chaat Indian is a healthy variation which has all the flavour and none of the extra calories we relate with fat laden ingredients of chaat. Sprouts in moong sprouts chaat with besan dumplings provide plenty of fibre, protein, vitamin C and iron to your diet and the protein content is further enhanced by the addition of vitamin C rich lemon juice. Learn about all the health benefits of sprouts. What’s more unique about this sprouted moong chaat healthy snack is the dumplings made of besan. Flavoured with fennel seeds, chilli powder and carom seeds, these soft dumplings give a feeling of satiety and an additional mouthfeel and contrasting texture. These dumplings can be enjoyed as a snack in itself. This sprouted moong chaat healthy snack can be enjoyed by weight-watchers and heart patients. We suggest that diabetics enjoy not more than half portion at a time, to keep the consumption of carbs restricted. Tips for sprouted moong chaat. 1. Do not miss out on adding curd to dumplings. It is necessary to add softness to the dumplings. 2. Cover and cook the sprouts, to retain most of the volatile nutrients. Enjoy sprouted moong chaat recipe | healthy sprouted moong chaat Indian | moong sprouts chaat with besan dumplings | with recipe below.

Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with 20 amazing images. Gujarati suva kadhi is a variation to the traditional Gujarati kadhi. Learn how to make suva kadhi. A homely preparation (shepuchi kadhi) made using chopped dill leaves, besan, curds and other flavour enhancers. One portion of the Gujarati Suva Kadhi is good enough to provide a quarter of a day’s calcium requirement. Curd is an excellent source of calcium, and when you combine it with dill leaves, it gets even richer in suva kadhi! The best part is that this healthy Gujarati suva kadhi is also very tasty. It is amazing how everyday flavouring substances and a traditional tempering result in such a tantalizing aroma and flavour. Tips for Gujarati suva kadhi: 1. If the curds are sour add 1/4 cup of milk to the kadhi and reduce the quantity of water. 2. Cook for 2 to 3 minutes, while stirring continuously. Enjoy Gujarati suva kadhi recipe | shepuchi kadhi | suva kadhi | with step by step photos.
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