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Saturday, May 1, 2010

Besan Paare

Ingredients:
1 cup All Purpose flour / Plain flour / Maida hudi
1 cup Bengal Gram flour /Besan / Kadle Hudi
Big pinch of Asafetida powder / Hingu
1/2 tsp Red Chilly flakes
1/2 tsp Chilly Powder
1/4 tsp Cumin seeds / Jeera
1/4 tsp Carom seeds / Ajwain / Oma
Salt to taste
Oil
Recipe:
Put all purpose flour, bengal gram flour, asafetida powder, red chilly flakes, chilly powder, cumin seeds, carom seeds and salt in a vessel. Put 2-3 tsp oil in a pan and heat it. Pour this heated oil to the flour and mix well. Knead the dough by adding sufficient amount of water. Keep it aside for about 15 mins by covering a lid.

Take little amount of dough and make a round ball.

Roll the ball like chapathi as shown in the picture below by using little amount of oil.

Cut the rolled chapathi into medium sized long pieces as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Put rolled paare pieces in oil and deep fry until they turn golden in color.

When they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea. I tried this recipe from Manjula's Kitchen. Thanks Manjula for the recipe.

Broccoli Palya

Ingredients:
2-3 bunch of Broccoli
2-3 tsp Grated Coconut
2-3 Green Chillies
Pinch of Turmeric Powder
Salt to taste
1/4 tsp Black Gram Seeds
1/2 tsp Mustard Seeds
4-5 Curry Leaves
2 tsp Oil
Recipe:
Cut the broccoli into medium sized pieces and green chillies into small pieces as shown in the picture below.

Add mustard seeds, black gram seeds and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped green chillies, chopped broccoli, turmeric powder, salt and fry them for about 2-3 mins in medium flame. Sprinkle little amount of water and cook them well by covering a lid.

Once it is cooked, add grated coconut and mix well. Keep the palya in low flame for about 2-3 mins. It goes well with Rice / Chapathis.