Tuesday, 31 October 2017

Besani Roti/Besani Tikki

Before I started drafting this post I did a quick Google search and found many results for besan roti…but none for exactly this. Though this is also called roti it is not like a roti, but more like a tikki. Unlike a roti this is smaller, about palm sized and thick.

I can easily say this is one of the hubby’s favourite breakfast item. I learned how to make this from my co-sister in law. She makes it very well. Let’s now get down to the recipe. It uses very basic ingredients available in every Indian kitchen.


1 cup of besan,
½ cup of whole wheat flour,
1 medium sized onion,
Green chillies to taste,
Coriander leaves (I didn’t add this time),
½ tsp powdered turmeric,
½ tsp cumin seeds,
¼ tsp ajwain,
½ tsp finely chopped ginger,
Salt to taste


Chop the onions and green chillies into coarse pieces. Since this is a rustic village recipe the onions and green chillies have to be cut roughly. Chop the coriander leaves too.

Mix all the ingredients and knead into a tough dough using water.

Divide this dough into balls of the size of a small orange. Pat it into a flat disc about palm size using a little dry flour. It is normally just patted with hand as it need not be thin, but you can also use a rolling pin.

Heat the tawa and place about two of three at a time. Cook it on a low flame till done, turning periodically. This has to be done on low flame otherwise it will get burned from outside and will be uncooked inside.

Apply some butter and serve this with spicy ginger and green chilli chutney. 

Thursday, 26 October 2017

Horsegram Saaru and Upkari

Horsegram gets its name from the fact that it was predominantly used as fodder. I remember my father did not particularly like it whenever my mother served it to him and he would remark ‘why are you giving me cattle food?’

However, I see it is used quite extensively in Karnataka cuisine and also Maharashtra and Goa. It has many medicinal uses too I remember my husband’s roommate would soak and have the water for relief from his kidney stones. It is also extremely good for water retention and a must-include if you are trying to manage your weight.

We generally sprout it and make it like a dry usal. Here I am sharing a traditional broth or saaru and a dry sabzi called upkari, this is a recipe from the Konkan-Mangalore belt.


1 cup of horsegram/kulith/muthere,
5 peeled cloves of garlic,
3 unpeeled cloves of garlic,
3 cups of water,
5 red dried chillies,
1/4 cup grated coconut
Two small balls of tamarind
Salt to taste,
About a teaspoon of jaggery,
3 tsps oil.
A pinch of asafoetida,
A few curry leaves,
½ tsp of mustard seeds


Ensure the horsegram has no small stones, they tend to have. Wash the horsegram well and soak the horsegram for 5-6 hours and if possible overnight. Drain the water.

Add the drained horsegram to a pressure cooker and add 3 cups of water, 3 cloves of peeled garlic and pressure cook for one whistle. Then lower the heat and cook on low heat for about 10 minutes. Switch off the heat and let it sit till the steam releases on its own.

Separate the water from the cooked horsegram. Take about 2 tablespoons of the cooked horsegram and grind it with the cooked garlic cloves, 2 uncooked peeled garlic cloves, 3 red chillies and one small tamarind ball to a smooth paste. Add this paste to the separated water.

Add salt to taste and jaggery. Heat 1 ½ tsp of oil and once hot add the 3 unpeeled cloves of garlic after lightly crushing them. Once the garlic turns brown add it to the broth and cook it for about a minute. The saaru is ready.

Now to prepare the upkari from the cooked horsegram….

Grind the coconut, 2 red chillies and one ball of tamarind to a coarse paste. Heat the remaining 1 ½ teaspoon of oil and add the mustard seeds, once they pop add the curry leaves and asafoetida. Follow this with the coarse paste. Saute for about a minute and add the cooked horsegram and more salt if needed. Mix it well and cook for about 2 minutes. Turn off the heat.

Serve this with plain cooked rice and maybe another stir fry vegetable.

Monday, 23 October 2017

Chilli Lemony Chicken

I saw this recipe in a TV program a few years back and have been meaning to try it. I must say I was not too sure about the addition of lime pickle to a chicken dish, so I actually went easy on it. But on tasting found the flavour didn’t come across, should have stuck to the prescribed proportions. In the recipe here I am giving the proportions which I will use the next time around.


2 ½ tbsps. of ghee (do not substitute this with oil or the taste will be compromised),
1 tsp ginger paste,
1 tsp garlic paste,
2 medium sized onions,
½ kg of chicken pieces with bones,
½ tsp of turmeric,
1 tbsp of coriander powder,
1 tsp of red chilli powder,
1 tsp garam masala powder,
1 cup of curd,
7-8 pieces of lemon pickle,
1 tsp of red wine vinegar,
3-4 slit green chillies,
1 tsp of kasoori methi,
2-3 tsps of malai or fresh cream,
Chopped coriander leaves


Peel and roughly slice the onions. Heat water in a vessel and once it boils add the onions and turn off the heat. Cover and keep till it cools. Once cool drain the water and grind the onions to a fine paste.

Lightly roast the kasoori methi and crush roughly using your fingers.
Heat the ghee and add the ginger garlic paste and 2 tsps of water. Fry till the ghee separates. Now add the ground onions and saute for about 5 minutes.

Next add the chicken and saute it for about two minutes. Then add in the salt and all the dry spices. Mix well and cook covered for about 5 minutes.

Whisk the curd well to ensure there are no lumps and add this to the chicken and mix well to get a thick gravy. Add the pieces of lemon pickle and vinegar. Mix well with the chicken.

Add the slit green chillies and cover the dish and cook till done.

Once done add the kasoori methi, malai or fresh cream. Serve hot garnished with coriander leaves.

Goes well with rotis, phulkas or any Indian bread.