BESAN KA CHILLA / बेसन का चिला

 Besan Chilla also known as Besan ka Cheela is a vegan, gluten-free, and protein-packed Indian pancake made with gram flour, and veggies and flavored with Indian spices. These savory gram flour pancakes are easy, nutritious, and perfect with chutney, pickle, or ketchup, for breakfast, snacks.

This is a gluten free snack because gram flour (chickpea flour) is gluten free flour and it’s the only flour used in this recipe. This chilla is the perfect breakfast food for busy mornings and for kids’ lunchbox as it is not only healthy but also stomach filling and only requires 10-15 minutes. First, the batter is prepared by mixing the besan, tomato, onion, green chilli, coriander leaves ( you can add any veggies of your choice available in your pantry ) and Indian spices with water and then round shaped pancakes made from that are shallow fried on tawa until crispy and light golden brown. It tastes delicious when served with tomato ketchup or green coriander chutney and a cup of tea in the afternoon or dinner. 

Follow the below given recipe of besan chillas with step by step photos to make it at home.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS :

1 cup  Gram flour/ बेसन 

¼ cup Onion, finely chopped

¼ cup Tomato, finely chopped

¼ cup Green Bell Pepper,finely chopped

1 teaspoon Ginger, grated 

1-2 Green Chillies finely chopped, adjust to taste

¼ teaspoon Turmeric powder

½ to 1 teaspoon Kashmiri Red Chilli Powder, adjust to taste

¼ teaspoon Carom seeds /आजवाईन 

¼ teaspoon Asafoetida/  हिंग 

½ to ¾ teaspoon salt adjust to taste

¼ cup cilantro finely chopped

1 to 1¼ cup water to make batter

oil for cooking as required

METHOD -

 STEP 1 - In a mixing bowl, add the veggies of your choice or available in your pantry - onion, tomato,bell pepper, green chillies, ginger and coriander leaves. 

 STEP 2 -  Add the gram flour (you can sift the flour if you prefer to do so) followed by turmeric powder, red chilli powder, ajwain, hing, and salt.

STEP 3 -  Using a whisk mix all these dry ingredients.

STEP 4 - Then add water, half cup at a time. I used about 1 cup water. 

STEP 5 -  Mix well till incorporated and smooth without any lumps.

 STEP 6 -  The batter should be pouring consistency so incase you feel the batter has become thick after adding the veggies adjust the consistency by adding some water. Mine was just right with the original 1 cup of water we added before.

 STEP 7 -  Heat up the pan on medium heat and once hot add 1 tsp oil and then add a ladle full of the batter to the pan and spread it as thin as possible.

 STEP 8 -  Drizzle some oil (about a teaspoon) around the chilla and on the top and cook until the batter is all cooked on the top about 1-2 minutes.

 STEP 9 -  Ensure the bottom side is not turning brown too quickly in which case adjust the heat).

STEP 10 -  Flip using a spatula and let the other side cook too. Press down and cook until you see golden brown spots. 

 STEP 11 -  Once done, remove it onto a plate. Besan Chilla is ready!

 STEP 12 -  Repeat these steps for the remaining ones. Wipe the pan with a wet kitchen towel to bring the pan temp down for the next pancake. Make sure the pan is hot but not very hot otherwise they will brown quickly.

Serve Besan chilla with spicy green chutney and ketchup with hot tea!

UDUPI RESTAURANT STYLE PEANUTS COCONUT CHUTNEY (For Idlis And Dosas CHUTNEY)

 Peanut Chutney is a delicious and healthy accompaniment to serve with snacks like Idli, Dosa ,Uttapam and with many fried and steamed snacks . Usually peanut chutney is made using tomatoes, red chilies ,coconut and tamarind depending on individual choice and preferences.

Ever wondered why hotel idli chutney tastes so addictive? You make peanut coconut chutney at home. It’s good, but it’s not as good as the tiffin centre chutney. That creamy, slightly spicy chutney they pour generously over idlis? That’s not regular peanut coconut chutney, it’s tiffin centre chutney.

This version is:

▶️slightly loose

▶️nutty from peanuts and roasted gram

▶️spicy without burning

▶️rich, but not heavy

▶️And the best part? You can make it at home in under 20 minutes, no grinder tricks, no secret ingredients. This chutney is quite commonly served in restaurants in Bangalore, alongside idlis, dosas and paniyaram.  It is a perfect side to a dosa, idli, or any South Indian breakfast but I wouldn’t limit it to just that! 

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback !  If you tried it then You can also click the recipe pic and share it on Instagram with hashtag #kalpanaslacucina

📌📌Watch the video recipe here📌📌

INGREDIENTS -

1/2 cup roasted Peanuts 

1/4 cup roasted Gram/ Chana 

6–7 Green Chillies 

 1/2 cup fresh grated Coconut

 Small piece tamarind 

Handful of coriander leaves with stems

Few Mint Leaves 

  Few Curry leaves 

  1 tbsp Oil

 Salt to taste

Water to adjust the consistency of chutney 

For tempering-

 2 tbsp Oil

  ½ tsp Mustard Seeds 

1 tsp Cumin Seeds 

 1 tsp Urad dal

 1 tsp Chana dal 

1–2 dried red chilies (broken)

 Few Curry Leaves 

Asafoetida a pinch

METHOD -

STEP 1 - Heat a pan, add oil, peanuts and roast them until aromatic.

STEP 2 - Add roasted gram and coconut and roast for a minute.

STEP 3 - Add green chilies roast them until blistered and then add curry leaves, mint leaves, coriander leaves with stems and roast lightly.

STEP 4 - Add  tamarind, saute for a minute and then transfer the mixture on a plate and let it cool down completely.

STEP 5 - Add in mixer pot and grind to a smooth or slightly coarse chutney with a loose consistency with salt as per taste and some water.

STEP 6 - Transfer to a serving bowl and add water to adjust the consistency of the chutney.

For Tempering -

 STEP 1 - Heat oil, add  mustard, cumin seeds, splutter them.

STEP 2 - Add chana dal, urad dal, red chilies followed by curry leaves and saute well.

STEP 3 - Add asafoetida and switch off the flame.

STEP 4 - Pour over the chutney and mix well.

STEP 5 -  Ready to serve with idli, dosa, pongal, or upma.

MAKHANA RASMALAI/ मखाना रसमलाई

 Roasting the fox nuts (makhana) until they are completely crunchy allows them to beautifully absorb the aromatic, saffron-infused milk while retaining a delightful texture. I've gathered some popular recipes from the web, or you can follow the creamy and festive recipe below. 

  Makhana Rasmalai, is a Creamy, milk-based dessert that combines golden roasted fox nuts with lots of whole milk. Many dry fruits and saffron infused milk give it a decadent taste and rich flavor. Many people consider it Vrat food. Makhana or Foxnuts are excellent potassium, magnesium, iron, phosphorus, and zinc sources. They are a superfood, hence great for snacking. Sweet or savory, in any form, they are just delicious.

So enjoy and try the recipe and share your feedback . It’s perfect for festive season and comes together in just 10 minutes. Chill it before serving and enjoy your Makhana Rasmalai.

📌Watch the full video recipe here📌

INGREDIENTS -

1/2 cup Makhana

1 tbsp Cashews

1 tbsp Pistachios 

Saffron – a pinch, soaked in 1 tbsp warm milk

2 cup Milk 

3-4  tbsp Sugar

1 tbsp Extra pistachio, cashewnuts, sliced

Dry rose petals – for garnish

METHOD -

STEP 1 - Heat a pan, add ghee followed by makhana. 

STEP 2 -    Roast makhana on low flame until crisp, stirring continuously to prevent burning.

 STEP 3 - Remove and transfer on a plate and keep aside.

STEP 4 -  Heat milk in a pan on low heat.

STEP 5 - Let it boil for 8-10 minutes until it thickens little bit.

STEP 6 - Add sugar and mix well.

STEP 7 - Add saffron infused milk and chopped nuts and cook for 2-3 minutes.

STEP 8 - Transfer to a serving bowl and let it come to room temperature.

STEP 9 - Add the roasted makhana to the prepared rasmalai mixture and mix well.

STEP 10 - Add sliced cashewnuts and pistachio and garnish with dry rose petals.

STEP 11 - Refrigerate for 2–3 hours for best taste. Makhana Rasmalai is ready  to serve. 

Garnish and serve chilled.

EGGLESS IYENGAR STYLE RAVA CAKE / SEMOLINA CAKE / सुजी केक

 Eggless Rava cake recipe – Semolina cake – Iyengar Bakery style Sooji cake recipe – Soft, moist, and spongy rava cake recipe with full video and step-by-step pictures. Rava in Marathi also known as sooji, सुजी are Hindi words for semolina. Hence this cake is also known as sooji cake or suji cake! 

This eggless rava cake is an incredibly easy cake recipe for beginners. It is sweet, dense, and moist. It can also be enjoyed as a quick snack.

Rava cake is a pretty popular Indian cake and is really easy to make at home. It does not require any special equipment or expertise, which makes it a perfect beginner’s cake. You can hardly mess up this cake, it is so forgiving!

What is Rava/ सूजी / Semolina?

Semolina is a product of durum wheat. It is made by grinding husked durum wheat grains. Since it is derived from wheat, rava is not gluten-free. The use of rava is quite popular in Indian cuisine, from savory to dessert recipes.

Rava cake is a simple cake made primarily with rava and other basic ingredients that go into making a cake, and hence the name!

It’s been ages since I baked a cake in my kitchen. Off late I use my oven for making Roasted veggies only. This Iyengar bakery Rava cake was on my to-do list for a very long time. A few days back when I had all the ingredients handy at home, I decided to make this cake.

This eggless rava cake is an incredibly easy cake recipe for beginners. It is sweet, dense, and moist. It can also be enjoyed as a quick snack. Rava cake is a pretty popular Indian cake and is really easy to make at home. It does not require any special equipment or expertise, which makes it a perfect beginner’s cake. You can actually see each and every semolina particle perfectly fluffed up in the baked cake! You can hardly mess up this cake, it is so forgiving!

I love the rava cake from Iyengar bakery. In fact, they have such an awesome array of tea-time cakes that are really simple yet so good. Just like the kinds I love!But honestly, you don’t need to visit the bakery to enjoy this cake, especially if you live out of India! You can easily make this cake at home and enjoy it as much as you’d from the bakery!

If you are a beginner in baking, you should start off with this easy semolina cake. It is one of the simplest cake recipes ever!

Enjoy Iyengar bakery style rava cake | eggless semolina cake | suji cake | with detailed step by step photos.

            Watch the video recipe -->>

INGREDIENTS :

1 Cup fine Rava (suji/ रवा / सुजी )

1 Cup All Purpose Flour / Maida ( मैदा )

3/4 Cup Sugar 

1/2 Cup Oil

1-1/2 Cup Milk at room temperature 

1/2 Cup Milk Powder ( optional, for creaminess and mawa like texture )

1/2 tsp Baking Powder 

1/2 tsp Baking Soda

Pinch of Salt 

2-3 Green Cardamom 

METHOD : 

STEP 1 - Prepare a 8" * 8" cake with butter paper. Preheat the oven @180° c for 10 minutes.

STEP 2 - In mixer pot, add rava, sugar, and cardamom and blend until you get a fine powder.

STEP 3 - Sieve all the dry ingredients ( suji, maida, baking powder, baking soda,salt  )with a strainer.

STEP 4 - Add in milk powder ( for that rich bakery mawa feel ) and mix well.

STEP 5 - Then add oil and milk in small batches and whisk it very gently.

STEP 6 - Whisk until all the ingredients are well combined and you get a lump free batter. (Do not overmix the batter.)

STEP 7 - Transfer the batter to the prepared baking pan. Gently tap the pan on the counter to release any air bubbles.

STEP 8 - Bake on the middle rack, for about 25 –30 minutes or until a toothpick inserted in the center of the cake comes out clean.

STEP 9 - Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 to 20 minutes.

STEP 10 - Then remove from the pan and cool on the rack completely for about 50 minutes to 1 hour 

 before cutting into neat bakery-style slices.. 

STEP 11 - Cut into desired pieces and serve.

Enjoy the cake as a snack or with a hot cup of masala chai.