Besan Ki Sabzi (Gram Flour Curry)

 

           Besan Ki Sabzi is a yummy Gram Flour curry that comes in handy when we run out of any veggies. It is almost similar to Gatte Ki Sabzi, a signature dish of Rajasthan, where chickpea flour dumplings are boiled in water and cooked in a spicy yoghurt based gravy. 

           However, the preparation of this dish is slightly different. In this recipe, a batter made of chickpea flour and other ingredients are steamed just like in dhokla, cut into diamond / square shapes and then cooked in a onion-tomato-yoghurt based gravy. This yummy preparation can be enjoyed with steamed rice, jeera rice or any type of Indian flat bread. So check out the step by step pictorial recipe to prepare this simple homemade delicacy. 

Batter - 

• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin seeds
• 1/2 tsp. carom seeds, crushed
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. garam masala powder
• 2 tbsp. chopped onion
• 2 tbsp. chopped carrot
• 2 tbsp. chopped capsicum
• 2 tbsp. chopped tomato
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 1 tbsp. chopped green chilies
• 1/2 cup yoghurt
• water as required
• 1/4 tsp. baking soda

Gravy - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tomato, pureed
• 1/2 cup yoghurt
• 1 tbsp. coriander leaves, chopped

          Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) and prepare a batter of pouring consistency. Then add the baking soda and give it a whisk. 

          Pour the prepared batter into a greased container / cake tin and steam on a low flame for 18-20 minutes. Keep aside to cool and then cut into desired shapes. Keep aside. 

          Gravy - Heat 1 tbsp. oil in a pan and sauté the sliced besan gatte till light brown. Keep aside. 

          Add the ghee to the remaining oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

           Then add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 2 tbsp. water. Mix well and sauté for a minute. 

          Now add the tomato puree and continue to sauté for a minute more. Then add the yoghurt and stir fry till the oil separates from the gravy. 

          Add 1 cup water and bring it to a boil. Now gently drop in the fried gatte and simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

          When done, switch off the flame and garnish with chopped coriander leaves. Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Batter - In a large bowl, mix all the above mentioned ingredients (except baking soda) & prepare a batter of pouring consistency. 

                     Then add the baking soda & give it a whisk. 

Pour the prepared batter into a greased container / cake tin & steam on a low flame for 18-20 minutes. 

                         Keep aside to cool.

                    Cut into desired shapes & keep aside. 

Gravy - Heat 1 tbsp. oil & sauté the sliced besan gatte till light brown. Keep aside. 

Add the ghee to the remaining oil. Temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                 Add the onion & stir fry till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with 2 tbsp. water. Mix well & sauté for a minute. 

              Add the tomato puree & continue to sauté for a minute more. 

                       Then add the yoghurt.

                        Stir fry till the oil separates from the gravy. 

                       Add 1 cup water & bring it to a boil.

Gently drop in the fried gatte & simmer, covered, for 5-7 minutes or till you get the desired gravy consistency.

When done, switch off the flame & garnish with chopped coriander leaves. 

            Serve with hot steamed rice, jeera rice or any flat Indian bread. 

Okra Stir Fry

          This is a simple and a quick homemade style okra (Lady finger) curry with some potatoes and mint thrown in. This dry preparation is a great side dish to be enjoyed either with rice or chapatis. The addition of mint leaves enhances the flavor and is finished off with a sprinkling of some toasted sesame seeds. So do give it a try by following a step by step pictorial recipe to prepare it.

• 500 gms. bhindi (okra), chopped
• 1-2 potatoes, chopped
• 2 green chillies, chopped
• 2  tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. toasted sesame seeds 
• 2 tbsp. mint leaves, chopped

          Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida and potatoes. Sauté till light brown.

          Add the chopped okra, green chilies, salt, turmeric powder and coriander-cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

          When done, add the mint leaves and sesame seeds. Give it a toss and serve as a side dish with any Indian bread or rice.

                       Heat oil in a non-stick pan & temper with cumin seeds. Then add hing
                       & potatoes. Saute till light brown.

                        Add chopped okra, green chilies, salt, turmeric powder & coriander
                        -cumin powder. Stir fry, covered, on a low flame. Stir at intervals. 

                          When done, add the mint leaves & sesame seeds. Give it a toss.

                            Serve as a side dish with any Indian bread or rice.

Stir Fried Beans

          This is just a simple homemade style healthy stir fried beans cooked with fresh grated coconut and roasted peanuts. This side dish is just perfect with sambar rice, curd rice, dal-chawal or any Indian bread. It is very easy and a quick recipe and can be dished out in a jiffy. So check the step by step pictorial recipe to prepare it. 

• 250-300 gms. French beans, cut into 1" long & steamed
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1 onion, sliced
• 1" ginger, chopped finely
• 2-3 garlic cloves, chopped finely
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. red chili flakes (opt)
• 2 tbsp. fresh grated coconut
• 2 tbsp. coarsely ground roasted peanuts
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the beans and all the dry spices. Stir fry for 2-3 minutes. Add the coconut and ground peanuts. Mix well and switch off the flame. 

          Garnish with coriander leaves and serve as a side dish with rice or chapatti. 

                       Heat oil & temper with mustard seeds & asafoetida. Then add onion,
                       ginger, garlic & green chilies. Saute till light brown. 

                        Add the beans and all the dry spices. Stir fry for 2-3 minutes. 

                        Add coconut & ground peanuts. Mix well & switch off the flame. 

                        Garnish with coriander leaves.

                                  Serve as a side dish with rice or chapatti. 

Achari Tofu Butter Masala

          Tofu is rich in protein and calcium. It lowers cholesterol level, makes the bones stronger and increases blood circulation. So here is a yummy side dish that is so easy and simple to make. It is an absolute delicacy and is also a perfect party dish. 

          Tofu chunks are slightly sautéed and then simmered in a onion-tomato-coconut gravy. A healthy substitute to paneer (cottage cheese), it can be served with jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapatti. 

• 200 gms. tofu, cubed
• 1 tbsp. oil
• 2 tbsp. butter
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1-2 onion, roughly chopped
• 3-4 garlic cloves
• 1" ginger
• 1 tomato, roughly chopped
• 1/4 cup coconut
• 1-2 tbsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. kasuri methi, crushed
• 1 tsp. bottled lime pickle masala 
• 3-4 tbsp. coriander leaves, chopped

          Grind the onion, ginger, garlic, tomatoes and coconut with little water into a smooth paste. Keep aside. 

          Heat oil and butter in a pan and fry the the tofu slightly. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida.

          Add the ground paste and sauté till the oil separates. Now add all the dry spices and mix well. Add the sautéed tofu, kasuri methi and 1/2 cup water. 

          Cover and simmer for 4-5 minutes on a low flame. When done, add the lime pickle masala and mix well.

          Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.