Vasusvegkitchen

Tuesday 21 May 2019

Besan Ladoo, How to prepare Besan ladoo at home easily

Today is very special day to me, my blog completed 1 year with 122 recipes including this recipe. Days are moving very fastly, many ups and down in my journey, I am very happy that I am continuing my dream successfully with all your best wishes, support and encouragement. Do shower ur wishes lke this, surely will try to post healthy and tasty recipes, so that you can prepare our traditional, restaurant style recipes at home and enjoy with your family. On this special occasion I am posting one of my favorite sweet besan Ladoo.

Besan Ladoo is North Indian sweet delicacy which is prepared easily at home with less ingredients and in less time. These delectable ladoo's are prepared using gram flour/besan/senaga pindi as main ingredient. Taste of these ladoo's depends on ghee, gram flour must be fried in low flames till you get nice aroma. Instead of sugar you can use sweeteners so that you can enjoy these sweet without any guilt. Few ways are there to prepare this besan Ladoo, the one I am explaining is regularly prepare by me at home. If you have sudden guests and you want to serve something sweet, then surely besan Ladoo is the best choice. Your guests will love to have it, as besan Ladoo is very delicious, aromatic and mouth melting sweet😋.

Besan Ladoo

Preparation Time : 5 minutes
Cook Time : 15 - 20minutes
Serves : 7 ladoos's
Category : Sweets/ Desserts
Recipe Cuisine: North Indian
Main ingredients : Besan/ Gram flour
Author : Aruna SarasChandra

Ingredients

Besan / gram flour / sanaga pindi - 1 glass

Sugar - 1/2 glass

Ghee - more than 1/2 glass

Elachi - 2

Cashew nuts - 10

Badam - 10

Pistachios - 4(optional)
Turmeric powder - 1/2 pinch

Instructions

1) Sieve besan in a dry plate.

2) Add cashew nuts, badam in mixer jar grind it to fine powder, and take it into cup.

3) Take sugar and elachi in the same mixer jar and grind it to fine powder.

4) Heat a bowl with half of ghee.

5) Add sieved gram flour/ besan to the above ghee.

6) On low flames mix the flour well.

7) Roast the above well without forming any lumps, fry it continously so that gram flour do not get burn at the bottom. Continue frying till you get nice aroma and besan changes color(check both pics). Point to remember is - - fry besan on low flames.

8) Switch off the flames, remove Kadai from stove Now add Kaju nd badam powder and a small pinch of turmeric powder.

9) Add 1/2 glass of powdered sugar to the above and mix everything well.

10) mould some flour and check it as shown below.

11)Now add melted ghee little by little to the small portion of above mixture.

12) Collect flour in small portions and mould ladoo's. Repeat the process for remaining flour mixture.

Garnish ladoo's with sliced pistachios or chopped badam/ cashew nuts. That's it scrumptious mouth melting and aromatic besan Ladoo is ready to serve😋😍. Store it in air tight container, you can enjoy it more than 15 days.

Note

* Adjust sugar according to your taste.

* You can skip adding turmeric powder.

* You can also skip cashew nd badam powder.

Tips

** Important point to remember is fry gram flour/ besan on low flames.

** Stir it continously in order to avoid burning flour at the bottom.

** Measure sugar after powdering, as quantity of sugar will increase after grinding.

** Add ghee little by little while moulding ladoo's.

** You can also add fried cashew nuts while moulding ladoo's.

Also check other sweet recipes by clicking the link below pic

Rava chocolate cake

Whole wheat carrot cake

Poha Badam Ladoo

Ragi Peanut ladoo

Atukula Payasam

Dates & dry fruits burfi

Pineapple Sheera

Sabudana Coconut Ladoo

Almond Mango Sandesh

Homemade butter

Homemade Ghee

Sweet Pongal

Ellu Bella Mix

Moong dal Kheer

Rava Ladoo

Puffed Rice/Maramarala LAdoo

Kaju Katli

Sooji Kakara Pitha

Hope you like this delicious and mouth melting besan ladoo. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😄

Monday 20 May 2019

Dosavakaya Pachadi, Dosa Avakai Pickle, Andhra Yellow Cucumber pickle

Dosa avakai or Dosavakaya pachadi is a popular Andhra yellow cucumber pickle. It is known as vellarikka in Tamil, Mangalore southekai in kannada. yellow cucumber is round shaped yellow or bright green colored vegetable which taste sweet and mild tarty taste with crunchy skin. It is very easy to prepare this pickle just need to mix spices with cucumber pieces. The main thing to remember is that we have to use fresh yellow cucumber and store it in dry air tight jar. This pickle tastes good for 4 to 5 days if it kept in fridge as its summer, in other seasons we can have it more than 10 days. If we are using old yellow cucumber then plan to finish it in a day. These pickle is regularly served in marriages, hotels in Andhra as it is easy to prepare, no need to wait long time to consume as mango pickles, but life time of this pickle is less. We can prepare dal/pappu, instant pickle / Guntur Dosakaya Pachadi with this yellow cumber, which are very traditional telugu recipes in every house in Andhra states.

This yellow cucumber is spicy, crunchy and mild sweet in taste. Cucumber leaves some water after soaking and it blend with spices, this spices adds good taste to the pickle. We can have this pickle with hot steamed rice and dollop of ghee 😋, it tastes heavenly.

Yellow cucumber pickle

Preparation Time : 20 minutes
Soak time : 4 hrs
Serves : 6
Category : Chutney's
Recipe Cuisine: Andhra
Main ingredient: Yellow Cucumber
Author : Aruna SarasChandra

Ingredients

Yellow cucumber/ Dosakaya - 2
Mustard seeds - 11/2 tsp
Methi/ Fenugreek seeds - 1/8th tsp
Red chilli powder - 11/2 tsp
Salt - as per taste (1+tsp)
Oil - 1/2 cup

Instructions

1) Clean yellow cucumber in water and tap it with dry cloth and let it dry without any moist. Keep mustard seeds in sunlight for an hour.

2) Take a mixer jar add 11/2tsp of mustard and 1/8th or a pinch of Methi seeds.

3) Grind the above to fine powder.

4) Cut the yellow cucumber into half, remove its seeds as shown below.

5) Cut cucumber into small pieces, taste 1 small piece of cucumber if it is more bitter do not use that cucumber for pickle.

6) Take a wide bowl add powdered 11/2 tsp of mustard and methi seeds powder, salt mix everything well.

7) Take a plate add 2 tsp of oil add some yellow cucumber pieces and mix it well.

8) Add some mixed spieces to the cucumber and mix it well so that spices coat well to cucumber pieces.

9) Repeat the same process to the remaining cucumber pieces.( I did not added full powder mix)

10) Close the lid and soak it for 3 to 4 hrs.

Cucumber pieces coat well with spices and leaves water . saute everything well and remaining oil, if you want you can also add 1 small size lemon juice here.. and store it in air tight container or glass jars and keep it in refrigerator.

Tips

** I did not added full spice mix, I will use left over powder mix for other pickles.

** Use fresh yellow cucumber to prepare this pickle. If you use old stock cucumber try to finish it the same day by keeping it in fridge after preparation.

** you can skip adding Methi seeds, but it gives nice aroma to pickle.

** very little amount of Methi seeds or a pinch of Methi powder is added to pickle. Increasing quantity will make pickle bitter taste.

** Do not add red chilli powder and salt all at a time. Adjust it according to your taste.

** Taste cucumber before preparing pickle as some cucumbers are very bitter in taste.

** We can also add a small lemon juice to the pickle.

Taking this traditional, summer special Dosavakaya Pachadi to the #196th #FoodieMondayBlogHop where the theme for the week is #It'sPickleTime suggested by me 😍, theme is decided by members in alphabetical order. This week I got chance, thought to suggest pickle as summer is full on swing 🌝🌞. I got chance to collect all varieties of pickles from group members😋🤗. As per theme we have to prepare any instant to stored pickles, I selected this instant yellow cucumber pickle.