1 BESANI NASTURTIUM LEAF.ROLLS (PACKETS) ...........................................................................................

2
2 BESANI TAKOS ............................................................................................................................................ 3
3 BESANI PANEER (PITTOR) NUGGETS PEA CURRY ....................................................................................... 4
4 BESANI UTTAPAM ...................................................................................................................................... 6
5 BESAN KE NAMKEEN GHEVAR .................................................................................................................. 7
6 THICK SEV CURRY ....................................................................................................................................... 8
7 GAWAR FALI WITH BESAN ......................................................................................................................... 9
8 BESANI KULFI............................................................................................................................................ 10
9 BESAN HALWA ......................................................................................................................................... 11
10 BESANI BHALLA ...................................................................................................................................... 12
11 DHOKLA CURRY ...................................................................................................................................... 13
12 STUFFED HERBS CHEELA ........................................................................................................................ 14
13 BESANI NOODLES OMELETTE r .............................................................................................................. 15
14 DRY FRUITS KADHI ................................................................................................................................. 16
15 COCONUT BESANI BISCUIT PURI ............................................................................................................ 17
16 MAWA KI BESAN BARFI .......................................................................................................................... 18
17 BESANI SEV PALAK WALE ....................................................................................................................... 19
18 BESANI PEDA WITH GEMS SWEETS ....................................................................................................... 20
1 BESANI NASTURTIUM LEAF.ROLLS (PACKETS)
Ingredients:
40 big-sized nasturtium leaves 3/4 cup
¾ cup gram flour
salt to taste
¼ tsp turmeric powder
¼ tsp red chilli powder
½ tsp chana masala powder
½ tsp coriander powder
½ tsp mango powder (amchUr)
tbsp (finely chopped) coriander leaves
¼ tsp garam masala powder
oil for frying
To garnish:
1 tbsp grated carrot
1 tomato (sliced)
1 tbsp grated cheese
Method:
Wash the nasturtium leaves and keep aside.
Make a paste of the gram flour (besan). Add all the dry ingredients and chopped 'coriander leaves.
Spread a leaf and apply the paste on the back side of the leaf. Put another leaf on it and spread the
paste. In this way, spread 5-6 leaves with the paste. Then, roll all of them properly.
Heat a non-sticking frying pan or a griddle (tawa) and grease it liberally with oil. Place the rolls on it and
shallow fry till they become light golden on both sides. Pour sufficient oil from the sides so that the rolls
get fried properly. Serve these nutritious rolls with green chutney or tomato ketchup at tea-time,
Cooking time:
25 mins. For 5 persons.
2 BESANI TAKOS
FB yes
Ingredients:
1 ½ cup gram flour (besan)
¾ cup semolina (suji)
2 tbsp curd
salt to taste
¼ tsp thymol seeds (aJwan)
¼ tsp turmeric powder (hold!)
¼ tsp red chilli powder
4 tsp oil- oil for deep frying
For filling:
1 sprig coriander leaves
1 big onion (chopped)
2 tomatoes (chopped)
3 tbsp oil
1 cup boiled peas
1 cup soya chunks (small chunks)
2 cups milk
¾ tsp coriander powder
1/3 tsp turmeric powder
2-3 green chillies
2 tbsp kaju-kishmish
3 tbsp oil
2 tbsp tomato ketchup
1 tsp garam masala
salt to taste
2 tbsp goted cheese
Method:
Sieve gram flour and semolina (suji). Mix all the dry ingredients with oil and make a dough which is
neither too soft nor too hard. Knead it well. Cover it with a cloth and keep aside.
To prepare the stuffing
Wash the soya chunks well and soak them in the milk for 1 hour. Then cook till all the milk is absorbed
and keep it aside.
Heat oil in a wok (kadai) or pan. Fry finely chopped ginger and green chillies. When they are cooked, add
all the dry ingredients and finely chopped tomatoes and mix well. Now add boiled peas, soya chunks and
cook till all the moisture (water)is absorbed. Add chopped coriander leaves, kaju (cashew nuts) kishmish
(sultanas) and take it off the fire.Make small balls of the dough by rolling them out like round puris with
the help of gram flour.Heat oil in a wok (kadai) and fry the balls on medium heat. While frying, fold the
puris into half circles togive them a U-shape with the help of frying spoon, taking care that both the
sides remain separate.Alternatively, fry the puris lightly and fold them into a half circle when it is still
hot and then, fry them again till crisp.
Fill the prepared takos with the filling, pour tomato ketchup on the stuffing.
Serve garnished with grated cheese and accompanied by green chutney at tea-time.
Cooking time:
25-30 mins. For 6-persons
3 BESANI PANEER (PITTOR) NUGGETS PEA CURRY
FB yes
1 cup gram flour
3 cups buttermilk
4 green chillies
½ Inch piece ginger
salt to taste
1 pinch of asafoetida
½ tsp turmeric powder
1 cup boiled peas
½ cup soya bean nuggets
8-10 mangories (dried chunks of green gram dal's
paste) — optional
For curry:
1 (big) onion
2 tomatoes
1 Inch piece ginger
5 cloves garlic
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1 tsp coriander powder
salt to taste
oil for deep frying and for frying masala paste
To garnish:
1 tbsp chopped coriander leaves
¼ tsp garam masala powder
Method: Make a paste of green chillies and ginger. Mix well gram flour, Butter milk ,turmeric powder,
salt, asafoetida powder and chilli ginger paste, Put this mixture into a thickpan and 'cook on slow fire,
stirring constanfly, till it becomes thick.

Grease a plate 'and spread this mixture to set properly. When set, cut it into squares like the paneer.
Heat oil in a pan and fry these pieces on low heat till light brown and then keep them aside.

Soak the soya bean nuggets into hot water for 15 minutes.
/
To prepare gravy:
Make a paste of onion, ginger and garlic. Blanch the tomatoes, peel and cut them into pieces. Heat 3
tbsp oil in a pan; fry the onion ginger paste till pink. Add dry ingredients and chopped tomatoes and
fry by adding ½ cup water.
When the oil comes out, add boiled peas and squeezed soya bean nuggets, mangories and 2 cups of
water for gravy. Allow the mixture to boil for 15 minutes. Now, add fried besani paneer and allow the
mixture to simmer for another 10 minutes and then, take it off the fire.
Serve with rice or chappatis, garnished with chopped coriander leaves and garam masala powder at
lunch or dinner.
Cooking time:
30-35 mins. For 4 persons.
4 BESANI UTTAPAM
Ingredients
1 ½ cup gram flour
1 ½ cup curd (sour)
1 cup semolina (sup)
2 tomatoes (finely chopped)
3-4 green chillies (chopped)
½ cup water
salt to taste
¼ tsp turmeric powder
1/3 tsp thymol seeds (ajwan)
for topping
3 cups mixed vegetables
a mixture of finely chopped carrot, capsicum, cabbage and onion
¼ tsp ginger paste
1. salt to taste
¼ tsp garam masala powder
To garnish
1 ½ tbsp grated cheese
1 tbsp chopped coriander leaves
Method:
Sieve gram flour and semolina. Make a thick paste by adding the well-beaten curd, water, all the dry
ingredients, finely chopped tomatoes and green chillies. Keep it aside.

Prepare a mixture for topping by mixing ginger paste, salt and garam masala in the finely chopped mixed
vegetables. (Cabbage and carrot can also be grated instead of being chopped to prepare the mixture for
the topping).

Heat a non-stick, shallow frying- pan or griddle (tawa) and grease it well. Pour 2 big spoons of the
mixture onto it .and spread it into a round shape. Spread about 2 tbsp vegetable mixture on top of it and
press it with the flat side of the spoon.

Pour some oil from the sides and cook the uttapam on both sides, on medium heat.

Serve the uttapam at breakfast, garnished with grated cheese and green coriander leaves accompanied
by green chutney or tomato ketchup.
Cooking time:
20-25 mins.
5 BESAN KE NAMKEEN GHEVAR
ingredients.
1 ½ cups gram flour
1 pinch baking powder
½ cup curd
1 tsp salt
4 inch piece chillies (paste
1 inch piece ginger (paste)
'/4 cup coriander leaves (paste)
¼ tsp roasted ajwain seeds (paste)
to garnish

1 cup thick curd

1/2 cup bhujia

Method:
Mix gram flour, baking powder and salt. Sieve the mixture twice.
Beat curd with 1 cup of water.
Add it slowly to the gram flour-mix.
Make a thick batter, cover it and keep it aside overnight or for a minimum of 6 hours.
Now, add ginger and chilli paste.
Add some more water and mix well.
This batter should be of a free-flowing consistency.

Heat oil in a flat, frying-pan and place a ring in its centre. Pour 2 big spoons of the batter inside this ring.
The batter will spread and cover the inner circumference of the ring.
Fry till the ghevar is light brown. Take it out with the help of a wire. Make all ghevars
like this.
When cool, garnish with fresh curd and bhujia.You may use tomato sauce also.

Cooking time:
30 mins. For 3-4 persons.
6 THICK SEV CURRY
Ingredients:
11/2 cup Bengal gram flour
6 tbsp refined oil
2 tbsp pudina powder
1 1/2 tsp salt
1 tsp red chilli powder
1 pinch baking powder
(a oil for frying
For curry:
1 cup fresh thick curd
1 tsp red chilli powder
1 tsp salt
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp garam masala
3 teipatta
A phch asafoetida 40
To garnish:
chopped coriander leaves Method: Mix the salt, baking pow- der and chilli powder with gram flour. Add
oil and mix it well. Also, mix pudinta powder and knead it with some water. Make a soft dough. Now,
make thick-sized sev with the help of a sev-mould. Deep fry the see' and break it into small bits.
Heat 2 tbsp oil in a karhai. Add cumin seeds and asafoetida to it. When it begins to crackle, add tej-
patta. Mix spices in 1/2 cup of water nd add this solution to the oil. Fry it all well till the oil separates
from the mixture. Now, add curd-and fry it again till oil separates. Then, add 2 cups of water and bring it
to a boil. Let it simmer for 2 minutes. Add sev to this curry and switch off the gas.

Add garam masala and coriander leaves. (Note: The sev should not he soaked in the curry for long,
otherwise it will dissolve into it. Add the sev into the curry just before serving the dish.)

Cooking time:
30 mins. For 3-4 persons.
7 GAWAR FALI WITH BESAN
Ingredients-:
1 ½ cup besan
2 tbsp oil
250 gm gawar fall
1 onion (chopped)
3-5 pods garlic
3-5 whole red chillies
turmeric powder
1 tsp salt
50 gm paneer
coriander leaves

Method
Boil the gawar fali in some water and keep it aside.

Then, put oil in a kadai and fry besan in it for 3-7 minutes and keep aside.

Now, put the red chillies, paneer , onion and garlic in the kadai.fry them all for 2-3 minutes and then,
add Gawar fali and besan in this masala. MIX it. and cook it for a few minutes. Then; take it off the fire
and garnish it with green dhania.

Gawar Fali with Besan is ready now.

Cooking time:
20 mine. Fin 2-3 persons.
8 BESANI KULFI
Ingredients:
¼ cup gram flour
2 Cups milk
½ cup sugar
8-10 almonds
red Jam(in a cone)

Method
Bring milk to a boil. In kadai, fry gram flour over low heat for a few seconds, without oil. Add sugar and
gram flour to the milk.Now, boil the mixture for 5-10 minutes. Keep the mixture aside: for some time,
to cool.

Now, put the mixture: into the mould and keep it in the freezer for 3-4. hours. After it sets, take it out
and serve it after garnishing it with fruit pieces and nuts etc.

Cooking Time:
3 hours. For 2 Persons.
9 BESAN HALWA
Ingredients!
2 cups gram flour
1 cup desi ghee
¼ cup wheat flour
1 cup sugar
8 to 10 almonds
3 cups water
almonds and red Jam for garnishing
Method:
Fry the gram flour in hot ghee. When besan changes colour, add wheat flour to it. Fry for 5 more min-
ttes. Now, add sugar and water to the fried flours. Keep on stirring.
When the whole mixture dries up,put it in a flat serving dish and decorate the halwa with almonds and
red jam. Serve hot.

Cooking time:
30 mins. For 5-6 persons.
10 BESANI BHALLA
Ingredients:
2 cups gram flour
2 cups oil
½ tsp salt
¼ tsp baking soda
2 tbsp amchur
50 gm Jaggery
¼ tsp black salt
¼ tsp salt
3 cups curd
¼ tsp jira

Method:
Mix salt and curd. Churn it well and keep it aside. Now, add salt, baking soda and water to the gram
flour and stir it for some time.
Heat the oil over low fire for 10 to 15 minutes. Then. make small balls out of the mixture and fry
them.After they cool down keep them in cold water for some time. Arrange the squeezed bhalla on a
flat serving dish. Then pour curd mixture and sonth on top of them.

For sonth:
Mix water, amchur and jaggery and heat the mixture for some time over low heat. After some time
when jaggery gets melted, then put black salt and jira in the mixture. Mix well. Keep aside to cool.
Cooking time:
30 mins. For 3-4 persons.
Amrita Dixit.
11 DHOKLA CURRY
Ingredients for dhokla:
1 cup besan
½ cup sour curd
½ tsp soft
¾ tsp baking soda
1 pinch
a few curry leaves
1 tbsp oil
3-4 green chillies
For curry:
2 tbsp onion paste
1 fbsp garlic-ginger paste
1 tsp green chilli paste
2 tbsp tomato paste
2 tbsp oil
1 tsp salt
¼ turmeric
½ red chilli powder
2 tsp codondor powder
I tsp garam masala powder
Method for Dhokla
Make a batter by mixing besan with curd. Add salt and soda to it and mix well. Steam the Dhokla till
done. Remove from heat and make pieces.
Heat Oil and temper mustard seeds and curry leaves. Pour these over Dhokla pieces
For curry:
Heat the oil and add onion, ginger, garlic and chilli paste to it. Fry the paste till pink. Add all the masalas,
salt and ¼ cup water. Cook this masala. Add tomato paste and fry everything well. Pour 2 cups of water
and cook the curry.
Add Dhokla pieces and roll them in curry Sprinkle garam masala on them.
Serve Dhokla curry with Roti or Puri

Cooking time:
3O mins. 2 to 4 persons.
12 STUFFED HERBS CHEELA
Ingredients

½ cup besan
I tsp chopped coriander
¼ tsp chopped basil
¼ tsp chopped mint
1 thsp chopped green chilli
¼ tsp salt
¼ tsp red chilli
Oil for frying

For stuffing:
1 tbsp oll
1 cup mutton keema
½ cup curd
¾ tsp salt
¼ tsp turmeric
¾ tsp gararn masala
Method (Stuffing)
Heat oil. Add turmeric, garam masala and mutton keema to it. Fry well and then add curd and salt.
Cover the pan and cook till the mixture is done; frying till the moisture evaporates.
Then, keep aside
Make the batter with besan, salt, herbs and chilli powder.
Heat oil. Pour and spread the batter evenly. Lower the heat and cook the cheela until it gets done. Then,
turn the cheela over and cook it from the other side.

Fill the stuffing and fold. Serve hot.

Cooking time:
20 mins. For 1-2 persons.
13 BESANI NOODLES OMELETTE r
Ingredients:
1 cup boiled noodles
½ cup besan
1 tbsp chopped onion
1 tsp chopped coriander
1 tsp chopped green chilli
1 tsp garlic (paste or powder)
¼ cup chopped mushrooms
¼ cup chopped tomato
¾ tsp salt
¾ tsp black pepper
oil for frying
Method:
Sieve besan and add salt and pepper. Add water and make a batter of medium consistency. Add noodles
and the other ingredients, and mix well.
Now, heat 2 tbsp oil in a frying-pan. Pour the mixture and spread it well. Lower the heat and cover the
pan. After 2 minutes, turn the omelette.
Pour 2 tbsp oil from the sides of the pan and cover again.
After 2 minutes, remove from heat. Serve hot.
Cooking time:
5-6 mins. For 1-2 persons.
14 DRY FRUITS KADHI
Ingredients:
1 cup besan
2 cups sour curd
1 cup spinach paste (boiled)
3-4 dry, red chillies
1 tbsp pachphoran (cumin seeds, long hIng, aJwain, and methi seeds)
¼ tsp mustard seeds
2 tbsp paste of almonds and cashewnuts
1/2 cup mixed dry fruits
2 tsp salt
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp oil
4 tbsp pure ghee
1 tsp red chilli powder
oil for frying
Method:
Make a batter with ½ cup besan and sour curd. Add salt, turmeric and red chilli powder. Mix well. Heat
oil in a degchi. Add dry red chillies, pachphoran, mustard seeds and let them splutter. When they do so,
add the batter and keep on stirring till it starts boiling. Then, reduce the beat.

Mix spinach paste with the almond cashew nut paste. Add this to the .boiling batter. Cook till the batter
thickens a little.

Heat 2 tbsp pure ghee and fry the dry fruits in it. Keep aside.

For balls: Mix the rest of the besan with half the quantity of dry fruits. Mix water to make a thick
paste. Heat oil and drop the dry fruit balls into it and fry them well

Drop the balls in the kadhi. Heat the rest of the pure ghee with red chilli powder in it. Pour the red hot
chilli oil on top of the kadhi. Serve hot with rice.
Cooking time:
40 minutes for 3-4 persons
—Saha Masker.
15 COCONUT BESANI BISCUIT PURI
Ingredients
10 gm gram flour
½ coconut (grated)
Salt to taste
1/3 tsp red chilli powder
1 small tsp black pepper
200 gm ghee
For dough:
250 gm besan
100 gm maida
2 tsp oll (for main)
Method:
Grate the coconut. Then mix all the filling ingredients well. Heat oil in the kadai. Fry besan till it changes
colour. Now, add all the filling ingredients to the besan and mix them well. Remove the mixture from
the fire. When it cools down, make small balls out of this mixture and keep aside.

Knead besan and maida to make puris. Make round balls as big as the billiard balls. Fill the balls with the
fried mixtures and roll them out like round puris.

Deep fry the puris in ghee until they become golden brown and puffed up.
Cooking time:
40 mins. For 3-4 persons.
16 MAWA KI BESAN BARFI
Ingredients
500 gin gram flour
200 gm Khoya
250 gm sugar
2 tsp almonds (chopped)
½ tsp elaichi powder
2 silver foil
2 pinches saffron
Method
Mix the sugar in water (about 4 times the quantity of besan. ) and make Chaasni (sugar syrup) out of it.
Keep aside
Heat ghee in Kadai Add gram flour and fry it while stirring constantly with a spoon. Fry it until golden
brown and then add Khoya, chopped almonds and elaichi powder. Mix them well.
After a minute or two add sugar syrup (chaasni) in it and stir well. Dissolve saffron in a little water and
add it to the mixture on fire.
Keep stirring and mixture until the sugar syrup is fully absorbed and it becomes thick.
After sometime when the mixture becomes solid and hard, transfer it and spread it onto a flat tray.
Decorate it with silver foil. Cut it into small pieces with sharp knife.
Cooking time:
50 mins. For 4-5 persons.
17 BESANI SEV PALAK WALE
Ingredients
250m gram flour
200 gm spinach
1/3 tsp salt to taste
1/3 tsp red chilli powder
400gm oil
1 pinch of baking powder

Method:

Dough for Sev

Take some gram flour. Mix salt. red chilli powder and water in I t and prepare a hard dough.

Spinach ‘sev dough•

Wash the spinach well in tap water, boil it, cool it and crush it in a mixi by adding some water to it. Now,
take some gram flour,mix it with salt, red chilli powder and green spinach water. Prepare a hard dough
once again.

Grate both the Sev separately and keep aside. Now, heat oil in the kadai. Deep fry all the grated dough
until crisp.
Cooi the fried Sev to room temperature and can it in an air-tight jar to preserve it. It can be served as a
snack with tea.

Cooking time:
60 mins. for 6 persons.
18 BESANI PEDA WITH GEMS SWEETS
Ingredients
400 gm gram flour
700 gm ghee
1 cup milk
200 gm sugar powder
2 tsp chopped almonds
20 gems sweets

Me thod:
Heat ghee in the kadai and add gram flour to it. Fry it till it changes colour. Then, add sugar powder,
milk and chopped almonds to it. Keep stirring it until the milk is absorbed. Remove from the fire and
allow it to cool.

Now, make round pedas. Decorate them by fixing gems sweets on top.

Serve these any time after lunch or dinner.

Cooking time:
40 mins. For 4-6 persons.
Urmil Kapoor