Laddoo (Besan)


  • 2 cups gram flour
    1/2 cup ghee
    3/4 cup powdered sugar
    1/4 tsp powdered green cardamom
    Few almonds-blanched, slivered, to garnish
    Few pistachios-blanched, slivered, to garnish


In a kadahi (wok) , melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
Decorate the top of each ball with almonds and pistachios.
Can be stored for almost 4-6 weeks.

Besan Kadhi With Mango


  • For the Kadhi:
    1 cup mango puree
    1 cup kairi puree (raw mango)
    1 cup thin buttermilk
    1/4 cup besan mixed with some butteremilk, paste like
    1/4 tsp turmeric
    1/2 tsp red chilly powder
    1/4 tsp salt
    1/4 tsp heeng(asafoetida)

    For the Base:
    1 1/2 tsp oil
    1/2 tsp zeera
    1/2 tsp methi seeds
    1/2 tsp mustard seeds
    A few kadi patta (curry leaves)
    2-3 green chillies slit
    2-3 Tbsp boondi

    For Tadka:
    1 tsp oil
    1 tsp julienne ginger (a handful)
    1 kashmiri chilly, chopped
    Some coriander leaves
    Some methi leaves


In a bowl add the mango puree, kairi puree and buttermilk.
Add to this the besan paste through a sieve to get rid of the lumps.
Add the turmeric, red chilly, salt and heeng to this.
Combine all well.

For the base:
Add the oil in a kadhai.
Add the zeera to the oil and allow them to crackle.
Add the methi and mustard seeds along with the kadi patta.
Add the green chillies and saute.
Now while keep stirring this tempering add the liquid mixture you prepared above to this.
Mix well.
If you think it has become very thick add some more buttermilk to adjust the consistency.
Now add a couple of tablespoons of the boondi.
Let its simmer for about 6-8 minutes till the mixture thickens a bit.

For the tadka:

In a pan heat some oil (about a teaspoon).
Add some julienne ginger to it.
Add the chillies to it and saute.
Add some coriander leaves, methi leaves. You can add any herbs you like.
Add some boondi also to this tempering to make it a bit crispy.
Pour the tempering over the curry.
Serve hot.

The classic…Dhokla


  • 1 cup gram flour (besan)
    1 Tbsp citric acid
    1 Tbsp sugar
    Salt to taste
    Pinch of turmeric
    Water to make batter
    1 Tbsp fruit salt/ baking powder, dissolved in water

    For the Tadka:

    1 Tbsp oil
    1/2 Tbsp mustard seeds
    1 dried red chilli
    7-8 curry leaves


In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency.
In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture.
Grease the steaming tin with 2 drops of oil and por the mixture into it. Steam for about 15-20 minutes or till cooked.
In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter.
Pour the tadka over the prepared dhokla.
Cut into pieces and serve.

Gatte Ki Sabzi

One of my first recipes I ever learn’t from my friend


  • For the Gattas:
    1 small cup besan
    1/2 tsp turmeric powder
    1/2 tsp dhania powder
    1/2 tsp chilly powder
    A hint of heeng
    3/4 tsp salt or to taste
    1 tsp zeera
    1/2 ginger, chopped fine
    1 tsp pudina, chopped fine
    1/4 tsp baking soda
    1 big cup curd, whisked
    OilFor the Base:
    1 Tbsp ghee
    1 Tbsp oil
    5 guntur chillies
    1/2 tsp zeera
    1 onion, chopped fine
    8-10  cloves
    1 piece cassia
    5-6 cloves garlic, chopped fine
    1/2 tsp turmeric
    3/4 tsp chilly powder or to taste
    1/2 tsp dhania powder
    1/4 tsp heeng
    1 green chilly, slit
    Some coriander leaves, finely chopped


For the gattas:
Dry roast the zeera and then grind it in a mortar and pestle.
In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas.
Add to this the ginger and mint leaves.
Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda.
Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much.
Add a couple of drops of oil to make it easier to handle.
Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips.
Now boil this rounded strips in some water in a pan.
They will be very delicate so handle them with extreme care. Once done take them out.
Now cut the long strips into smaller pieces and deep fry these pieces.You can shape the gattas as you like.
Once there are nice and golden brown take them out and now prepare the base of this curry.
Do not throw away the oil.

For the base:
In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee.
Add the chillies and zeera to the oil and let it brown.
Now add the onions and saute.
Add the cloves, cassia, and garlic. Saute well.
Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder,
Now just toast the spices. Add a pinch of salt.
Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to ‘bhuno’ the masala)
Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little.
Add a green chilly.
Mix all the curd well with masalas.
Once you see the oil coming up to the surface add the gattas.
Mix well. Add the coriander leaves.
Let it simmer for about 5-7 minutes for the flavors to concentrate.

Serve hot.

Besan Khandvi


  • 1 cup besan
    3 Tbsp curd
    Salt, to taste
    1 tsp turmeric
    1 tsp red chilli powder
    Hing, a pinch
    3 cups water
    Oil to grease

    For the tempering:
    2 tsp oil
    1 tsp mustard seeds
    2 tsp sesame seeds
    2 chopped green chillies
    2 Tbsp water
    Coriander leaves, to garnish
    Red chilli powder, to garnish


In a kadhai/ wok mix together besan, curd, salt, turmeric, hing, red chilli powder. Add 3 cups water gradually to make a batter.
Now turn on the heat (medium flame) and start stirring the batter continuously. Once the batter reaches a thick consistency, turn off the heat.
Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won’t roll.)
Let them cool for 10 minutes. Cut strips with a knife and roll.
For the tempering:

In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi.
Garnish with coriander leaves and red chilli powder.