Showing posts with label BESAN. Show all posts
Showing posts with label BESAN. Show all posts

Thursday, September 5, 2019


An evening snack which is famous.. especially on rainy evenings with Garam chai in India.



Besan powder-1 cup
Rice flour-1/4 th cup
Thin Sliced onion pieces-1 cup
Ginger sliced thinly -1" piece
Green chilli sliced -3 nos
Eating soda a pinch
Chilli powder 1 tsp
Curry leaves a few chopped
Haldhi a pinch
Jeera 1/4th tsp


  • In  a bowl mix besan powder,rice flour,chilli powder,salt,jeera,haldhi,crushed curry leaves and ,green chilli  and ginger slits ,eating soda and chopped onion slices well.
  • Mix them very nicely,so  that the water in the onion pieces,the moisture in it will be absorbed by the flour.
  • If required add a few ounces of water.But it  needs very less water for onion pakodi when compared to other pakodis.
  • Place a kadai with oil for deep frying in medium heat ,after oil is heated, put the besan onion mixture in small quantites with your right hand, and place in the oil ,breaking them in to small lumps. 
  • Fry them evenly in med heat till they are brown,and remove them from fire after they are fried.

Tuesday, August 20, 2019



Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.


Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup taste


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.

Monday, July 26, 2010



When cooked rice is left over,then u can plan this variety of dishes which is damn easier..And these pakodas are crispy and tasty ,no body can make it out that these are made with cooked rice until unless u tell them.

  • Cooked rice-1 cup
  • Besan powder-1 cup
  • Onion (chopped finely)1/2 cup
  • Ginger paste-1 tsp or ginger chopped pieces 1 tsp
  • Amchur 1 tsp
  • Salt
  • Chilli powder1 tsp
  • Garam masala powder 1/2 tsp
  • Haldhi
  • Corriander leaves a few
  • Green chilli 1/2 tsp small slits or paste
  • Aloo 1/2 cup mashed/Aloo 2 nos finely chopped
  • Oil for deep frying


  • Place all the materials in a bowl.
  • Mix well,if it is tight and not soft add a little a few tsp of water and mix well in to a paste.
  • Make rounds of medium size,and press a little with the fingers like wada.
  • Place in the oil and deep fry till brown.
  • Serve hot with ginger chutney or tomato sauce..