8 posts tagged besan

Persian Chickpea Flour Cookies (Nan-e Nokhodchi)

Sweets made with besan have always been my favorite. So when I encountered this cookie a few years ago at a specialty store featuring chickpea flour, I was thrilled. I was even more excited by seeing the ingredients., they were similar to what we use in making the famous Besan ladoo and Besan burfi. Since then, I have been making these cookies every Baisakhi. These chickpea flour cookies with pistachios are melt in mouth Persian treat, traditionally known as Nan-e Nokhodchi. It would be a pity to deprive yourself of these petite cookies because they are very simple to prepare and delicious. Perfect for kids, (or an adult's) party or just to celebrate a festive and joyful occasion . Continue Reading

Mirchi Pakora / Dry Masala Stuffed Chili Pepper Fritters

Knowing how much my husband loves mirchi pakoda I made some on Friday night when his friends came over for nibbles and drinks. The weather was rainy and the deadly combination of chili pepper fritters with drinks was simply irresistible. Seriously, these dry masala stuffed mirchi pakodas are absolute dynamite that you should try once at least. Continue Reading

Besan Ki Sabji

Besan is one of the versatile flour I know of. Its been a staple in my kitchen and I relish it in one form or another. It can be mixed into the flours for flat bread and pizza crust, used like eggs to make cheelas, as a binder for koftas, batter for deep frying, thickener for curries, base for exotic sweets, crunchy drops for flavored yogurt and many more. Continue Reading

Turmeric Panjiri

Turmeric is not just the spice used in Indian cooking, it is also a powerful home remedy for sore throat, cough, cuts, skin problems and many such ailments. By adding this wonderful spice to your daily diet you can get all the preventive and curative characteristics of turmeric that helps deal with internal and external infections. Here's a simple recipe of turmeric panjiri to eat as a snack. Continue Reading

Punjabi Kadhi

The word "Kadhi" should not be confused with 'curry' which means a gravy of onions and tomatoes. They are entirely different dishes with different flavors. Kadhi is a slow cooking of yogurt or buttermilk thickened with besan (chana daal flour) which is later tempered with spices cooked in mustard oil. There are numerous versions of making kadhi and each family has their own preferences and cooking style. In Punjab, where I hail from kadhi is always made with pakodas ( fritters). And those, who have tried punjabi kadhi, agree with me that it taste most amazing and they yearn for more. It is one of the few dishes besides rajmah chawal that I grew up eating mostly for lunch. Served piping hot with steamed rice, papad, pickle and cucumber salad I could not think of more satisfying summertime meal. Continue Reading