Besan ladoo/chickpea flour ladoo – Happy Ugadi

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Happy Ugadi to everyone. Ugadi is celebrated in Karnataka  and Andra Pradesh it the new year for us according to the lunar calendar.Usually during Ugadi abbatu or stuffed sweet lentil mixture pancakes are made and that’s the main dish or at least that is in my amma’s home.In-laws celebrate the new year according to solar calendar, so there is another New Year festival in few days.

Ok coming back to the recipe instead of making obbatu and sweating I decided to make something simple and easy. last year I made just 8 or 10 obbatu  and by the time I could finish the fire alarm went off, because of the smoke ,sigh.So anyways I wanted to try vegan version of besan ladoo but something went wrong and I had to dump it one of my biggest kitchen disaster after a long time, so maybe that’s next time, so I decided to make the ladoo with ghee hmmm. You can try the other sweets from    here. so let’s start making Besan ladoo.

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Basic Information:
Preparation Time:5 minutes.
Idle Time: 30
Cooking Time: 30 minutes
Serves:  10 to 12

WHAT YOU WILL NEED

Besan flour/chickpea flour – 1 cup

Sugar powdered – 3/4th cup

Cardamom powder – ½ tsp

Badam /Almond chopped – 1 tbsp

Ghee/ clarified butter – ½ cup

HOW TO MAKE

In a pan roast the besan flour for 15 to 20 minutes or until the raw smell of the flour is gone.

Once the besan is roasted add the sugar, cardamom and mix well for 2 to 5 minutes.Then add the almond and mix well.

Now add the ghee and mix well, once mixed well let it cool, and when your able to  handle the  heat, make lemon sized ball, granish it with badam  and its ready to serve.

NOTES

Ghee can be used lesser maybe 1/4th cup or 3/4th according your taste.

VEGAN MAYONNAISE /AQUAFABA MAYONNAISE

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Hopefully this month I will be able to post more and read my favourite blogs too. I guess it will be more of Aquafaba recipes. Last month I was caught up with too many things sigh, also I cooked allot, eat a lot uff.  Ok coming back to the recipe you all know that I am trying to be vegan and I am almost vegan 99 percent I am vegan I must say, very rarely do I eat anything dairy, maybe ice cream once in a while I am trying to make vegan ice cream too hopefully will do that soon.

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OK let to me tell you about AQUAFABA, is just chickpea water or when you buy canned chickpeas the water in the can be used as a magic ingredient, its mostly used for replacing eggs and the result is awesome, its magic I must say and I am the most happiest because we can make many things with this which a vegan would have though it was impossible but with AQUAFABA everything is possible ok let’s make the mayo.I searched a lot on the net but finally made the way I want with the what ingredients I had in my pantry.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   1/2 cup

WHAT YOU WILL NEED

Aquafaba – 2 tbsp (reduced Aquafaba) see notes)

Apple cider vinegar – 2 tsp

Salt – ½ tsp

Chickpeas – 5 to 6 (optional)

Mustard sauce – ½ tsp

Coconut oil – ½ cup

Veg oil – 2 tbsp

 

HOW TO MAKE

We need to blend everything together, so put everything in a bowl and blend it for 1 or 2 minutes or until smooth and its ready to serve.

 

Once the mayo is kept in the fridge it looks like this……

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NOTES

Cook the chickpeas in cooker and once done drain the water, boil the water, reduce I cup of Aquafaba to 3/4th cup and then you can use it; you can store it in the freezer up to a month.

Also when you buy canned chickpea just drain the chickpeas and use the water by reducing 1 cup to 3/4th cup and use the magic ingredient.

If you don’t have mustard sauce, just add 1/2 tsp mustard seeds.

Instead of apple cider you can use lime juice.

JUNKA / Chickpea flour curry- dry fry

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It’s almost end of the month and I have not even  posted one recipe, I have been caught up with loads of things, only from the weekend  I am a bit free , so was thinking that I should post a recipe no matter what , so this simple yet tasty dish came to my mind and here I am posting the recipe, which is quick to make and  which come handy in the busy days , there are many variations in this recipe, as far as I know it’s made mostly in north Karnataka and Maharashtra, you can eat it with roti’s  and chapatti. My recipe is my mom’s version very simple. So let’s start making

WHAT YOU WILL NEED

For chickpea batter

Chickpea flour/besan flour – 1/4th cup

Water – 3/4th cup

Salt – ½

Turmeric – ¼

Oil – 1 tsp

Lemon juice – 1tsp

For the curry

Onion – 1 medium size chopped finely

Capsicum – 1 chopped

Green chilli – 6 to 10 chopped

Salt – ½ tsp

Turmeric – 1/4th tsp

Oil – 1tbsp

Jeera – 1tsp

Coriander –   1tbsp chopped

HOW TO MAKE

In a pan add oil; once the oil is hot add jeera, onion, green chilli, turmeric, salt and mix well cook for 5 minutes.

Now add the chopped capsicum and coriander mix well and cook for 5 minutes or until done.

In a bowl add the flour, salt, salt, lemon juice, oil and mix well, then add water little by little and make a smooth batter without lumps.

Now add the batter in the cooked onion capsicum fry and mix well, and keep steering until mixed well no lumps should be formed.

It should be cooked in low flame, mix well for 10 to 15 minutes, and fry until all the moisture from the batter and then it’s ready to serve.

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NOTES

Green chillies add accordingly, more spicy more tasty I feel.

Actually chickpea is substitutes for eggs mostly; even its brine or water is used as egg substitute.

Dill and mint leaves can be also be added, both of them or either one of them can be added it makes it very flavourful.

I like the crunch in the capsicum, so I have cooked only for few minutes, so cook according to your taste.

The more you fry the chickpea batter more better taste.