Besan Ka Chilla

Besan ka Chilla ia a great tea time recipe that could be cooked within no time. It takes hardly 5-8 minutes for preparation.

Ingredients

• 2cups of Gram Flour/Chick Pea flour (Besan)
• 1-2 green chilli finely chopped
• 1 Onion finely chopped
• 1 Tomato finely chopped
• 1/4 tsp Red chilli powder
• 1/4 tsp Cumin seeds
• 1/4 cup Coriander leaves
• Salt to taste
• Oil to cook

Method

1. Take a bowl and mix gram flour, salt, red chilli powder, cumin seeds, onions, tomato's and coriander leaves. Now add water slowly and gradually to prepare a fine and consistent batter.
2. Batter should not be thick neither too watery. Like you do for Moong Dal Chilla's the same consistency is required for besan chilla's.
3. Now heat up the pan and grease it up with the oil. Pour the batter on the pan and spread it out nicely in circle uniformly.
4. Use oil to cook chilla as you do for dosa.
5. Cook chilla from both side till it becomes golden brown in color.
6. Serve hot chilla's with green chutney and tomato ketchup.

Gobhi Pakora

Gobhi Pakora's are tasty, crunchy, golden brown Indian tea time snack loved by all Indian households. In addition to gobi, plenty of veggies can be used to make different variety of pakora's like Cucumber pakora, aloo pakora's, Onion pakora, Mirch pakora, Baigan bhajiya etc.

Ingredient

• 1 small cauliflower washed throughly and cut in medium size florets
• 1 cup Gram flour/ Chick pea flour(Besan)
• 1/4 cup cornflour
• Salt to taste
• 1/4 cup fresh chopped coriander leaves
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin seeds
• 1-2 green chillies finely chopped
• Oil to deep fry

Method

1. Cut the cauliflower into medium size florets and wash it thoroughly. Drain out excess water.
2. Take a bowl and mix gram flour, corn flour, salt, red chilli powder, cumin seeds, coriander leaves and green chillies.
3. Add water slowly and gradually to prepare a thick and consistent batter. It should neither be too watery or too thick.
4. Now heat up the oil in a kadai to deep fry pakora's.
5. When oil is heated up dip each cut cauliflower florets one by one into the batter and pour it slowly in the hot oil. Make sure florets are well coated with the batter.
6. Don't pour too many florets together that overcrowds the pan/Wok.
7. Now cook pakora's from both side till they are golden brown in color and then place them on an absorbent paper to drain excess oil from it.
8. Cook pakora's in batches in the same way.
9. Serve Gobi pakora's or any other bhajiya with green chutney, Tamarind chutney or Tomato ketchup with a cup of tea.

Veg Fried Rice

Ingredients

• 2 cups Basmati Rice
• 4cups of water
• 3tbsp Oil
• 1/2 cup spring onion finely chopped
• 1/2 cup Capsicum finely chopped
• 1/2 cup Carrot finely chopped
• 1/2 cup Cabbage finely chopped
• 1/2 Beans pieces
• 1 tbsp  minced Garlic
• 1tsp Ginger paste
• 2-3 green chillies finely chopped
• 3/4th tbsp Vinegar
• Salt to taste
• 1/2 tsp Garam Masala
• Black Pepper powder as required

Method

1. Cook rice as usual with water. Add 1tbsp oil to it while cooking. When rice is 70-80% cooked drain out excess water and spread it out in a plate and cool.
2. Now take 2tbsp oil in a Kadai. Stir fry ginger, garlic, and green chillies.
3. Add all other vegetables and mix well. Saute it for 4-5 minutes till vegetables are little tendered.
4. Add salt, black pepper powder, Garam Masala and vinegar to it and mix well. Cook it again for a minute.
5. Then, add cooked rice to it and mix well. Again cook it for 2-3 minutes on low-medium flame.
6. Garnish it with Spring onion and serve it hot with Veg Manchurian or Paneer chilli.

Tips

• While cooking rice if you feel water is less or rice is getting sticky add hot water to it according to your need as later when rice is cooked you can drain out the excess water. Then, rice will not get sticky.

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