Hashtag: #Besan
198 posts found for your hashtag #Besan
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This Ganesh Chaturthi, bring home the magic of tradition with just your kadhai! From golden, flaky karanjis and crispy fried modaks to melt-in-the-mouth besan laddus — every dish carries the flavor of love and celebration. So tell us, which of these festive favorites will you be making first? Tag your festive foodie friends and let’s cook up memories together this season. #GaneshChaturthi #FestiveFlavors #KadhaiRecipes #kitchendiaries
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Motichoor Ladoo Payesh Tart
#DiwaliSnack
Ingredients
Motichoor Ladoo
1 cup Besan
1/2 cup water
1.4 cup oil
1.25 cup water
1.50 cup sugar
1 drop orange colour
Payesh
1/2 cup Gobindobhog rice
2 cups milk
1/2 cup condensed milk
1/4 cup sugar
1 Tbsp nuts
1 bay leaf
Method
Motichoor Ladoo - In a wok add Besan and water and make a mix.
In a pan heat oil and take piping bag and add Besan mix, on the oil add drops and in low flame fry, set aside
Take a pan add sugar and water and dissolve the sugar on fire
Add orange colour and syrup is ready
Take the Motichoor and add to sugar syrup and mix
Set aside
For Payesh
In a bowl add rice and soak for 10 mins
In a pan add milk and bring it to boil, add rice and cook till half done
Add condensed milk and sugar and stir to dissolve sugar
Add nuts and when thick, set aside
Plating
On a plate add a ring, add Motichoor ladoo, add payesh on top
Serve the tart
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Tikha Gathiya
#snack
In our gujarati family\'s breakfast and snacks dish not completed without gathiya.. so many varieties are available in gathiya.. tikha Gathiya is crispy snacks specially for tea.. only besan, salt, red chilli powder n pinch soda added... Must try recipe..
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#snack
Protein rich seekh kebabs
PROTEIN PACKED VEG SHEEKH KEBABS Protein-rich, flavourful and completely vegetarian! 💚🍢 These Rajma–Chickpea Veg Seekh Kebabs are my new favourite healthy snack/starter. Made using boiled rajma, chickpeas, potatoes and sautéed onion–besan mixture, these kebabs are soft inside, perfectly grilled outside and packed with wholesome plant protein. 🌱💪 Seasoned with kebab masala, roasted jeera, aamchur and spices, they taste absolutely amazing with mint chutney and crispy onion rings. If you’re looking for a healthier kebab option — this is it. Simple ingredients, great texture, grill-friendly and soooo satisfying! 😍🔥 ➖➖➖➖➖ -
#Snacks
Dishname: Soya Donuts
Very yummy recipe required only few Ingredients.. Perfect for evening snacks..
Soya bean paste, boiled potato, chopped onion, coriander leaves, green chillies , 2 tsp roasted besan, chopped ginger , amchur powder, salt, pinch of sugar n garam garam powder..
Mix all the Ingredients n give it a shape of Donuts, n fry...
Enjoy 😉
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#snacks
A quick dish made using besan and onions that goes well with garamagaram Chai.
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#Snack
Mirchi Vada
Mirchi Vada is a vegetarian snacks native to Jodhpur in Rajasthan. The dish is made by stuffing a green chili with indian spices, mashed potato, and gram flour, then it is wrapped in besan batter and fried until golden brown.
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#Snack
Bread Pakora
Bread Pakora, are savory, deep fried snack from the North Indian cuisine, especially Punjabi cuisine. They are made with a spiced batter of gram flour or besan, spices and salt. These are either stuffed with a mashed potato stuffing or made without any stuffing. .
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#Snack Khandvi
Ingredients_1 cup Besan
3 cups thin buttermilk ( 3/4 cup curd 2 and 1/4 cup water whisked),Salt to taste
1/4 tsp haldi ,1/2 tsp red chili powder,1 pinch of Asafoetida
Tempering
1 tbsp oil
1/2 tsp Mustard seeds
1/2 tsp sesame seeds
3-4 green chillies slit
A few curry leaves
2-3 tbsp chopped coriander
3 tbsp grated coconut
Recipe-Whisk it altogether and strain it one preferably, Pour it in a large microwave safe bowl and microwave on high for 4-5 mins. Remove. Whisk it well so that no lumps are there Microwave again for 2-3 mins ..Remove the bowl and whisk it again. Make batter like dosa .Try to lift up the thin pancake off the slab.
If it lifts up like a sheet we are good to go
Now spread a large ladle full of the batter on the kitchen counter in swift circular motion .
Like a Dosa. It should be thin. Leave to cool for 3-4 mins.make vertical cuts from one end to the other.Roll each strip lifting from one end and rolling it up. Place these rolls on a plate. Now make the tempering. Heat the oil. Add in the mustard,sesame seeds and let it crackle. Add the slot green chillies and curry patta.Pour on top of the khandvi Sprinkle coriander and grated coconut coconut.enjoy delicious khandvi.
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#Snack
Kothmir Vadi - prepared with besan, veggies and Coriander leaves. Can be enjoyed steamed or shallow fried.
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#CookWithPrestige
Bhindi Tadka Pyaaz Kadhi with Bajra Roti
Sharing My home\'s winter special dinner menu recipe. Here, addition of tadka pyaaz and garlic makes the kadhi more flavorful and delicious. I have used Prestige Blender to blend dahi and besan mixture and Prestige non stick tava for bajra roti.
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#CookWithPrestige
Lilva Dhokli
When Lilva aka Green Pigeon Peas in season, the dhokli recipe is must and all time favs. Here, I have cooked lilva dhokli using Prestige Stainless Steel Cooker. In a cooker, done tadka of fresh green garlic when in season or garlic, ginger, green chilly paste, curry leaves, hing, sesame seeds and peanuts crushed, add lilva, some basic spices, then whole wheat flour, besan dhoklis , salt, sugar, lime juice and then allow to pressure cook. Extra tadka of peanut oil, garlic and onions. Gets nourishing, delicious traditional one pot meal in half an hour in cooker.
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#cookwithprestige
I have prepared BESAN CHILLA WAFFLE using Prestige WAFFLE MAKER.. It\'s so handy and easy to use .
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#cookwithprestige
Prepared these healthy besan atta chapati using PRESTIGE NON STICK TAWA..
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#CookWithPrestige
Made with Prestige mixer grinder.
Stuffed Red chili pickle
Gujarati Red Chilli Pickle is full of taste and spicy.Red Chilli Pickle enhances the taste of lunch or dinner.enjoyed with recipes like Palak Poori, Aloo Paratha, Moong Dal Kachori, Besan Kachori and Matar Kachori.pickle which is stuffed with spices. This is hot, spicy and yummy pickle.😋
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#CookWithPrestige
Besan Cheela
Besan Cheela Prepared on Prestige Tawa on Prestige Gas Stove.
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The Sankranti Challenge...
Warm & Earthy Sankranti Recipes...
➡️Gujarati Undhiyu ! 🪁 😍
~ A popular dish eaten during Makar Sankranti in Gujarat ✨️ Also called Lilu Undhiyu/Surti Undhiyu 🥗
SAVE IT TO TRY SOON 👩🍳
Ingredients: Soak surti papdi & tuvar (pigeon peas 🫛) in hot water along with 1/2 tsp baking soda for 1 hour.
🥬 Methi Muthiya: 2/3 cup wheat flour 1/2 cup besan 1/2 cup chopped fenugreek leaves / methi 1 tsp salt 1/2 tsp hing / asafoetida 1 tsp red chilli powder 1.5 tsp cumin-coriander powder 1/2 tsp turmeric powder 1 tbsp sugar 1 tsp garam masala 2 tbsp crushed ginger-garlic-green chilli 1.5 tbsp oil 1/2 tsp baking soda (optional) 2 tbsp lemon juice 4 tbsp water (as required until everything comes together) Make small round muthiyas & deep fry these on medium heat until golden brown.
👉 Deep Fry Starchy Veggies – 1 Sweet potato 🍠 2 Potatoes 1 Purple yam / ratalu / kand
👉 Green Masala – 3 tbsp peanuts 2 tbsp sesame seeds 1.5 tbsp sugar 3 tbsp fresh or desiccated coconut 🥥 Blend the above ingredients into a coarse powder. 200 g fresh coriander leaves 🌿 100 g fresh green garlic Blend these while pulsing only for 2 times so that it’s coarsely chopped (Alternatively, you can also manually finely chop these) 2 tsp salt 2 tsp cumin-coriander powder 1/2 tsp hing / asafoetida 1/2 tsp turmeric powder 2 tbsp crushed ginger-garlic-green chilli 2 tbsp lemon juice 1 tsp garam masala Mix everything well.
👉 Yesss, Garnish it with Coconut, Pomegranate & Rose petals 😉 Serve Undhiyu Garma Garam with Puri or Roti. *******************
Stay tuned IG : @platedwithkhyaati
Do Like, Save & Share ❤️ 📍Gondal, Gujarat #SurtiUndhiyu #WinterSpecial #GreenUndhiyu #UttrayanSpecial #IndianFestivals platedwithkhyaati
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#BPIC
Besan dry fruit modak
Perfect for festive celebrations or a sweet treat anytime!
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#BPIC
Besan halwa
Besan halwa is a very traditional and popular sweet dish of Rajasthan that can be prepared on any special occasion or festival, which is delicious and healthy to eat.
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#BPIC
Broccoli steamed vada (or vadi) is a healthy, guilt-free Indian snack or appetizer made from finely chopped or grated broccoli, mixed with gram flour (besan),semolina or lentils, spices like cumin and green chillies, and steamed rather than fried. It results in a soft, nutritious, and aromatic snack packed with protein and fiber.
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#BPIC
Besan ki Katli s a traditional, savory North Indian dish featuring gram flour (besan) cakes that are steamed or pan-cooked, cut into diamond shapes (katli). It is a vegetarian delicacy, boasting a rich texture and pungent flavor.
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#BPIC
Besan Churma Ladoo is a traditional, rich Indian sweet made by combining roasted coarse gram flour (besan) and wheat flour with ghee and boora . Often prepared for Ganesh Chaturthi, this rustic, aromatic delight is flavored with cardamom, studded with nuts, and rolled in poppy seeds, offering a melt-in-the-mouth texture perfect for offering to Lord Ganesha.
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#BPIC
Besan waffles are a savory, nutrient-dense Indian fusion breakfast made from gram flour (besan), herbs, and spices, offering a crispy exterior and soft, savory interior. Often called \"chilla waffles\" or \"pakora waffles,\" they are gluten-free, high-protein, and typically mixed with finely chopped vegetables for a healthy, quick snack, often paired with green chutney.
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#BPIC
Besan ki nankhatai are traditional Indian shortbread cookies made from gram flour (besan), ghee, and sugar, often flavored with cardamom. These golden, eggless, and crumbly biscuits have a nutty, buttery flavor and a melt-in-the-mouth texture. They are popular, nostalgic tea-time snacks commonly enjoyed during Diwali.
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#BPIC
Besan ki Kadboli is a traditional, crispy, and savory Maharashtrian fried snack, often made during Diwali. It is shaped like a twisted ring, created from a blend of chickpea flour (besan), rice flour, and urad dal flour, seasoned with chili powder, ajwain, and cumin, then deep-fried until golden.
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Besan ka dhokla
#BPIC
Take a mixing bowl,put besan ,Add dahi ,add lime juice, Add water gradually (or as required),Mix it well , Then add ginger , greenchillies , turmeric powder , Add salt and mix it well Batter should be thick (as dosa consistency),Then add fruit salt (Eno) and mix it well,Pour batter in a greased plate microwave proof. Place it n microwave n Cover the lid n cook like idli fr 3 - 4 min n check with the help of knife if knife comes out clean dhokla is cooked.Now to prepare tadka, heat up the pan,Add oil,Add rai as oil heats up, Add some curry leaves now add water n sugar boil it n let it cool down after some time pour this water on dhokla and Cut it into pieces Serve with green chutney or ketchup So here\'s your Yummilicious Besan ka Dhokla ready!!!
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Besan premix
First of all, how to make gram flour pre-mix? It is made both with and without garlic. In this pre-mix recipe, just do not take garlic. You can keep it refrigerated for 1 to 2 months and in the refrigerator for 5 to 6 months. You can take more or less quantity of pre-mix as per your requirement.
#BPIC
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Besan Chatai Chilla Our own famous besan chilla stuffed with spicy paneer stip make a new looks . Perfectly amazing for everyone.
#BPIC
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#BPIC
Besan pudina ambi gutte is tasty snack recipe for summer, when raw mangoes are in season.
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#BPIC
Besan ke steamed flowers in coconut sauce is excellent eye-catching 👌 recipe.
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#BPIC
Besan Dubka (The Curry) The word \"Dubka\" translates to \"submerged\" or \"dipped,\" referring to the small dumplings or the thick batter that \"dives\" into the gravy.Do besan dubka sybzi served with besan roti.
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#BPIC
Besan burfi is traditional Indian recipe, prepared for festivals.
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#BPIC
Besan Churma Modak is a rich, traditional Indian sweet, popular as a festive offering to Lord Ganesha during Ganesh Chaturthi and rooted in Rajasthani culinary traditions. It combines the nutty flavor of roasted gram flour (besan) with the textured, sandy consistency of traditional churma, shaped into laddoos .
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#BPIC
Besan Churma is a traditional, royal Rajasthani sweet delicacy made from roasted or fried gram flour (besan) dough balls that are crushed into a coarse, powdery, and aromatic texture.It is famously served as a,,hot\" accompaniment to Dal Baati or enjoyed on its own during festivals and special occasions.
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#HOLI26
This Holi, I’m trading the traditional plate for a canvas of colors and textures. My Aloo Katori Chaat is a celebration in a bowl—crispy, golden \'katoris\' cradling perfectly spiced aloo pakoras, resting on a bed of vibrant chutney. It’s a burst of festive joy, plated with love and a dash of sunshine...Ingredients:::
2 medium sized potatoes
6 to 7 garlic – small to medium-sized
1 to 2 green chillies
½ tbsp mustard seeds
1 pinch (hing)
⅛ tbsp turmeric powder
7 to 8 curry leaves
1 to 2 tbsp chopped coriander leaves
salt as required
1.25 cups gram flour (besan)
⅛ tbsp turmeric powder
1 pinch baking soda – optional
½ cup water or add as required
salt as required
Process::::
Grind all the green chutney ingredients with little water till smooth. Avoid making a watery chutney.Boil or steam potatoes in an Instant pot, pressure cooker or pan until they are completely cooked. Peel and then mash them with a fork in a bowl.
Crush garlic and green chillies to a semi-fine paste in a mortar-pestle.
Heat oil in a small pan. Add mustard seeds and crackle them. Then add curry leaves and asafoetida. Stir and fry for about 5 seconds.
Then add crushed garlic and green chilies paste, which have been crushed in a mortar-pestle. Add turmeric powder. Stir for some seconds
In another bowl, make a smooth and thick yet flowing batter from the besan, turmeric powder, asafoetida, a pinch of baking soda (optional), salt and water. Fry them small balls size .
Then make shape of a katori with flour and cumin powder. Fry till golden .
For asambling first put some green chutney in center of the plate . Now place the katori . Then add small potato balls . Add some chutney and home made chaat masala over . Make a beautiful edible flower with besan batter for decoration. One fried mirchi on top . Some fresh flower and bundi for more decoration.
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#HOLI26
Delhi is all about chaat . Holi is here so everyone favorite some delicious food .so what about all chaat in a plate but little new way .
Hope you all like it.
Delhi Special Chaat Platter
Vegetables Loaded Oats Chilla
Paneer Mix Vegetable Appam Pakora
Sweet Curd With Bundi
Ingredients::::
½ cup Oats flour
¼ cup rava / suji
¼ cup curd
¼ tsp turmeric
¾ tsp salt
1 cup water
oil, for roasting
1 cup paneer, grated
1 carrot, chopped
½ capsicum, chopped
1 tomato, chopped
3 tbsp sweet corn
2 tbsp coriander, chopped
½ tsp salt
Oats Vegetable Chilla
Take the ground oats flour in a mixing bowl.Add ½ cup besan (gram flour).
Add ¼ teaspoon cumin seeds or carom seeds, ¼ teaspoon Kashmiri red chili powder and ¼ teaspoon turmeric powder.
Whisk to a smooth flowing consistency in the batter without any lumps. Break lumps if any while mixing batter.
Then drizzle ½ to 1 teaspoon oil on the oats chilla at the edges and all around. Skip oil if you want to prepare oil free chillas.
Continue to cook till the base gets light golden then flip using a spatula.
Mix Vegetable paneer Pakora
In a bowl add all Chopped vegetables and paneer. Add little besan and water.
Mix all dry spices in it . Now take a appam pan ,pour some oil and little batter in it . Cook for both side . Your mix vegetables paneer pakora is ready to serve.
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#Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving .
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#HOLI26
Dal Dhokli Ravioli
If pheti hui coffee can become Dalgona ,
If haldi wala doodh can become Turmeric latte,
Then
Our very own desi Daal Dhokli can also become Ravioli with creamy lentil sauce. So this holi make our traditional dish with a twist .
INGREDIENTS:
FOR DAL:
Toot Dal: 1tbsp
Mung Dal :1tbsp
Masur Dal:1 tbsp
Channa Dal:1 tbsp.
Red chilly powder: 1.5 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Ginger garlic paste:,1/2 tbsp
Sugar: 1.5 tsp
Butter: 2 tbsp
Salt to taste
FOR RAVIOLIS DOUGH:
Gram flour (besan): 2 tbsp.
kasuri mathi 1/2 tbsp
tarmaric pinch of
Salt: 1/4 tsp
Olive oil :2 tbsp
Water to knead the dough
FOR STUFFING:
Soya crumble 1 cup
cumin powder 1 tbsp
coriander powder 1 tbsp
A pinch of salt
Oregano 1/4 tsp
Process ::::
Boil all Dals by adding salt and turmeric. Keep aside to cool.
Make ravioli dough by mixing all ingredients and kneading a soft dough.
Prepare stuffing in a pan heat oil , add soya crumble, all spices and give a good mix . Make perfect spicy crumble of soyabean.
Roll the dough and cut circular raviolis using any bowl or a cookie cutter.
Take one piece, place 1 tsp stuffing over it. Cover it using another piece. Seal the edges by pressing with a fork.
Prepare tadka for Dal by heating butter in pan.
Add onion , ginger garlic paste and cooked.
Add dry masala and cook for another 3-4 minutes. Add boiled Dal. Now add 4 to 5 tbsp soya crumble in dal .
Now add soya Stuffed ravioli in dal. Cook for 5 minutes more .
For plating first add dal then ravioli. And some crumble soya and dlice of tomato and peanut and fresh coriander .
Your Dal Ravioli ready to serve.
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#HOLI26 Healthy and delicious, Khandvi is a light Gujarati snack made with gram flour (besan) and yogurt. To prepare it, take 1 cup besan, 1 cup curd, and 2 cups water in a bowl. Add ½ teaspoon turmeric powder, 1 teaspoon ginger-green chilli paste, and salt to taste. Mix everything well until the batter becomes completely smooth and lump-free. Pour this mixture into a pan and cook it on medium flame while stirring continuously so that no lumps form. After a few minutes the mixture will start thickening; keep stirring until it becomes smooth and spreadable. Quickly spread a thin layer of this cooked batter on the back of a plate, tray, or clean kitchen counter. Allow it to cool for 2–3 minutes, then cut it into long strips and gently roll each strip to form beautiful khandvi rolls. For tempering, heat 1 tablespoon oil in a small pan, add 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, and a few curry leaves, and pour this tempering over the rolls. Finally garnish with grated coconut and chopped coriander leaves. Soft, melt-in-the-mouth Gujarati khandvi is ready to serve. 🌿
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Recipe Name... Motichoor Sandesh Cup
#Holi26
Ingredients...
Besan... 2cup
Pinch of salt
Red food colour...2 drops (optional)
Roasted Watermelon seeds... 1tbspn
Water ...1 cup
Oil for deep fry
For Sugar syrup
Sugar... 1 cup
Water...1/2 cup
For Sandesh...
Mawa ...150gm
Desiccated coconut...50gm
Sugar... 50 gm
Cherry for decoration
Method...
In a mixing bowl take besan, salt & food colour. Mix it well & slowly add water to make a thick batter without any lump.
Heat oil & add small portion of besan batter using a spatula. Fry it well & make it little cool.
Then take all the fried besan in a mixing jar & coarsely grind it.
In a kadhai add sugar & water. Boil it well & make a semi thick syrup ( no need to make one string, just make a little sticky).
Add the grinded besan in syrup, cook it for few minutes,add watermelon seeds,mix it well & switch off the flame. Leave it for 15mins or till it will observe the syrup.
Make it little cool & then take some small mould. Fill the mould with some motichoor mixture leave the middle portion.
Keep it in fridge for sometime to set the cup.
In the mean time in a hot pan add sugar & leave it to make caramel. Within a few minutes it will start to melt & became red in colour. Gently add grated Mawa & desiccated coconut. Mix it well & cook it for few minutes. Make it little cool then.
Now take the motichoor cup & fill it with Sandesh topping with chopped cherry.
Delicious Holi dessert is ready to serve.
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#Holi26
“This is my healthy non-fried Golden Garden Lauki Tikki, made with fresh bottle gourd and aromatic spices. It is lightly roasted to keep it nutritious yet crispy, served with fresh herb chutney for a refreshing flavour.”
Golden Garden Bottle Gourd Tikki (Non-Fried)
Ingredients
1 cup grated bottle gourd (lauki) – squeezed to remove excess water
2 tbsp roasted gram flour (besan)
2 tbsp bread crumbs or oat powder
1 small boiled potato (for binding)
1 tbsp finely chopped onion (optional)
1 tsp ginger–green chilli paste
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp black pepper powder
½ tsp garam masala
1 tbsp fresh coriander leaves (finely chopped)
Salt to taste
1 tsp oil (for roasting)
Method -
Grate the bottle gourd and squeeze out all the excess moisture using your hands or a cloth.
In a mixing bowl, combine the grated bottle gourd, mashed boiled potato, roasted besan, bread crumbs, ginger-chilli paste, chopped onion, coriander leaves and all the spices.
Mix everything well to form a soft mixture. Shape the mixture into small round tikkis. Lightly coat them with bread crumbs for extra crispiness if desired.
Heat a non-stick pan and brush it lightly with oil.
Place the tikkis on the pan and cook on low to medium heat, turning occasionally until both sides become golden and crisp.
Serve hot with mint-coriander chutney or yogurt dip.
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#mk26
Besan Rabdi Shots
Made with layers of roasted besan n jaggery powder, kesar rabdi
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#mk26
milk - besan protin bar,
a popular Indian sweet made primarily from gram flour (besan), sugar, and milk solids, typically garnished with pistachios and almonds.
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