BESAN UNDE (GRAM FLOUR LADOO)

BESAN UNDE (BESAN / GRAM FLOUR LADOO)

Preparation time: ½ an hour-45 mins

This recipe is from my mother-in-law.

Ingredients:

Gram flour (besan) - 1 cup
Powdered sugar - 1 cup
Ghee - ½ cup
Cashew nuts – 2 tspns (chopped)
Saffron- few strands
Cardamom – 3-4

Method:
1. First of all sieve the gram flour.
2. Take a heavy bottomed pan and add 2 spoons of ghee when it melts add the cashews and then gram flour and keep stirring on a low flame until its smells good. Take care to remove all the lumps.
3. I used a potato masher to remove all the lumps:-). Worked really well for me.
4. Once it turns slightly brownish, turn off the gas and keep it down to cool it.
5. Add sugar (grind normal sugar in blender) to this mixture along with saffron and cardamom powder.
6. Melt the rest of the ghee, allow it cool and add to the above mixture and mix well.
7. Now you can make lemon sized balls and voila! Its ready to dig in!!!!!!

INJI PULI / GINGER TAMBULI

Hi all I am back after a short hiatus. I had been to my hometown on holiday. It was amazing to eat all that great food, getogethers, meeting all my folks just awesome!!!! Bringing some of the great food I had there back home to my blog is one thing I enjoy as it reaches out to all those people who want to do something different in their kitchen. Ginger tambuli or Inji puli is one such dish. It’s made in different ways. It’s very healthy as it’s good for digestion and most of all tasty and quick too. Eat with rice, chapathi anything its tastes great.


Inji puli / Ginger tambuli (Ginger is called SHUNTI in kannada and INJI in tamil)

Ginger – 2 inch piece (fine grated)
Curd – 1 cup (beat it with ½ cup of water)
Salt as required

For grinding:

Coconut – 3 tspns
Green chillies – (2 to 3)
Coriander leaves – about 2 tspns
Fenugreek seeds (Methi/ Menthya) - 3 (for added taste, although take care not to add more than this because it will give a bitter taste to the tambuli)
Cumin seeds - ½ tspn

1. Grind all ingredients and add them to the curd. Add salt and grated ginger to this.
2. Mix well and temper this dish with oil, mustard and one red chilli. Cool and add to the curd mixture. Its ready!

3. Another method is to roast all the ingredients, grind them and add it to curd. This also gives a different flavor and tastes really good.

MAANGA VOGARE (MANGO RICE)

MAANGA VOGRE (MANGO RICE)

Raw mango - 1 (peeled and grated)
Rice - 1 Cup

For grinding:

Coconut-½ cup
Red chilli -2 to 3(depending on the spicyness of chillies)
Mustard - 1tspn
Tamarind – small piece (optional just for added taste)
Coriander leaves - ½ cup

For seasoning:

Oil – 2 tspns
Mustard - ½ tspn
Bengal gram - ½ tspn
Black gram - ½ tspn
Ground nut – 1 handful
Curry leaves- 1 strand
Turmeric - ½ tspn
Little jaggery (size of ½ lemon)

Method:
1. Cook rice with just enough water so that it doesn’t stick and spread it on big pan to separate the grains.
2. While that gets cooled, grind all the ingredients mentioned in the grinding list above. Also add the raw mango and just switch on the blender one last round just for a couple of seconds. This is done to blend raw mango with the rest of the mixture.
3. Then take a non-stick pan and add the entire seasonings one after the other. Add in the ground mixture and fry for few minutes. Add salt as required.
4. Add a little grated jaggery to this if you find it too sour. Switch off the stove and then place the vessel down.
5. Mix this paste to the cooled rice (add another spoon of oil if required).
6. Keep the rice again on the stove in a low flame and cover it for 5 mins.

It tastes SIMPLY SUPERB!!!!