Showing posts with label rajasthani dish. Show all posts
Showing posts with label rajasthani dish. Show all posts

Monday, August 6, 2018

Besan Curry

Besan curry

I adored it and thought of offering the formula to everybody. When you get exhausted with standard curries attempt this hot, tasty and fragrant curry and you will be flabbergasted. It  liquefy in mouth and is super delightful. Today I to have made zesty onion garlic based curry. You can likewise attempt in just ginger tomato gravy that also tastes good. This Besan curry can be made on weekend for trying something different and new.
It is a curry and is cooked with besan which is firstly cooked, cooled, cut and deep fried and then it is addedthe to gravy and can be served with rice and Chapati,

Ingredients:

For Besan cubes:
  • Gram flour (Besan) – 1 cup
  • Garlic paste – 1 tsp
  • Mustard oil – 1 tbsp
  • Turmeric (Haldi) – 1 tsp
  • Asafoetida (Heeng) – 2, pinches
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Salt to taste
For gravy:
  • Onion- 2 big, finely chopped
  • Tomato Puree
  • Green chilies : 1 tbsp, finely chopped
  • Ginger paste –2 tsp
  • Garlic paste – 2 tsp
  • Sabji Masala- 1/2 tsp
  • Turmeric (Haldi) – 1 tsp
  • Coriander powder (Dhania)- 1 tsp
  • Garam masala – 2-3, pinches
  • Mustard oil – 1 tbsp
  • Salt to taste
Directions:
  • Make a thick paste of all the ingredients to prepare Besan cubes.
  • Heat oil in a kadhai and add the paste.
  • Keep stirring the paste continuously at very low flame.  continuously stirring is required so that  lumps do not form.
  • Stir till the paste become very thick like flour for chapati but it should be soft.
  • Grease a plate with oil.
  • Now spread the thick paste on the greased plate and spread it evenly.
  • Take oil on hand and pat to flatten it.
  • Keep the plate in the refrigerator for 15 -20 minutes to set.
  • Now remove the plate from the refrigerator and cut the spread into small squares.
  • Either shallow or deep fry the besan cubes and keep them aside.
  • Heat oil and the cubes till they turn dark brown in color, do not overfry them.
  • Add Oil to a heated pan.
  • Add green chillies.
  • Add ginger-garlic paste and fry well.
  • Add Onion, when onion get cooked add  turmeric (Haldi),coriander powder (Dhania) and when it releases oil add tomato puree in it and fry it until it get brown in color to give a good color to gravy.
  • When masala got ready add water to it and keep it to boil, when it started boiling add cubes and let it boil for 3 mints.
  • Add all fried besan cubes and then add garam masala on curry and garnish with green chopped coriander.
  • Serve hot with rice and raita.

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