NAN KHATAI : GUEST POST BY VIDYA BAINDUR

NAN KHATAI: GUEST POST BY VIDYA BAINDUR

Today's guest post by my friend, Vidya Baindur is of an old Indian favourite: the nan khatai, a buttery Indian cookie made of maida and besan. I remember reading somewhere that Nan Khatai comes from "Nan" the Persian word for bread and "cathay" their old word for China. It came into India through the Parsis and their bakeries.

Vidya is an accomplished cook and kindly agreed to contribute a recipe from her blog. Making Nan Khatai doesn't take too much time and I am sure you will enjoy her recipe for this tea time snack.

Ingredients

1. Maida, 1 and ½ big cups 
2. Rawa, 3 tsp
3. Besan, ¼ cup
4. Baking powder, ½ tsp
5. Ghee,  ¾ cups 
6. Powdered sugar, ¾ cups
7. Vanilla essence, ½ tsp

Method:  
Mix ghee, sugar and vanilla essence very well. 
In another vessel mix maida, rawa, baking powder, besan very well. 
Then mix the ghee and flour together and make dough. 
Make round patties and convection bake at 150° for 35 mins.

Thanks so much, Vidya. The nan khatais look very attractive and yummy.

KARATHE PUDDI SAGLE ( A KONKANI DISH OF BITTER GOURD)

KARATHE PUDDI SAGLE (A KONKANI DISH OF BITTER GOURD)

This recipe is for a traditional Konkani dish made of bitter gourd which is commonly made in all GSB ( Gowd Saraswat Brahmin) homes. It goes well as an accompaniment to the main meal of rice and dal.

I have adapted this recipe from Mithra Rao's in the well-known blog Kudpiraj's Garam Tawa owned by my friend, Raj Shenoy. Though the recipe calls for the use of coconut oil, I have used the regular cooking oil. I have also shallow fried the bitter gourds instead of deep frying them as usually done.

I hope you will find this dish to be as delicious as we do.



Ingredients:

• Karathe (Bitter Gourd), medium-sized, 4 
• Coconut Gratings, 1/2 cup
• Onion, large-sized, chopped, 1
• Coriander seeds, 3 tsp
• Tamarind, size of a small gooseberry
• Roasted Byadgi Red Chillies, 6-8
• Salt, to taste
• Oil, 1 tbsp

Method:

Chop bitter gourd into small bits, apply salt and keep aside for 1 hour or so
Squeeze out the extra water and shallow fry on medium heat with sufficient oil till brown, dry and crisp. You may also deep fry this, if desired. Keep aside.
In a little oil, roast the coriander seeds till they turn golden
In a mixer, grind together coconut gratings, roasted red chillies, roasted coriander seeds, and tamarind to a coarse paste using very little water
Heat oil in a kadhai, add chopped onions, fry till golden
Add the ground paste and salt to taste
Fry till well browned
Lastly, add the shallow fried bitter gourd and mix well till they are well and evenly coated
Transfer to a serving dish

FENUGREEK LEAF ROLLS

FENUGREEK LEAF ROLLS

 Fenugreek leaves or methi as it is popularly known in India has an aromatic flavour and is used in a variety of dishes both in the form of fresh leaves or in a dry form (kasoori methi). It is known to have many health benefits as well.

I have adapted this recipe from my friend, Asha Satish Philar, author of The Konkani Saraswat Cookbook. She has earlier contributed a guest post here.

I made this dish of fenugreek (methi) leaves as a tea time snack. Like most of the dishes I make, this one too was shallow fried and not deep fried. The methi leaves and the onions give off a nice aroma  to the dish.

It was delicious served with tomato ketchup.

Ingredients:

• Fenugreek ( methi) leaves, 2 cups
• Bengal Gram Flour (Besan), 1 cup
• Onions, small sized, 2
• Chilli powder, 1 tspo, or as per taste
• Turmeric powder, 1/4 tsp
• Asafoetida, (Hing), a large pinch
• Salt, to taste
• Jaggery (Gud), 1 tsp, or to taste
• Oil, (for shallow frying)

 Method:

Wash the fenugreek leaves thoroughly in several changes of water and chop them fine
Make a firm dough with all the above ingredients ( except oil of course)
Divide the kneaded dough into equal portions.
Shape each of them into rolls
Steam the rolls in a steamer for about 15-20 minutes.
They will look like the picture below after steaming.

Wait for them to cool, then shallow fry them on a tawa
Flip them after one side is over and roast them till they are done on both sides
Serve hot with ketchup or chutney of your choice.

URAD DAL & MOONG DAL IDLI

URAD DAL & MOONG DAL IDLI

The specialty of this variety of the popular South Indian breakfast item idlis, is that they are made without rice. They are made of Urad dal ( black gram dal) and  Moong dal ( Green gram Dal). This in no way takes away from the taste of the idlis which in fact come out soft and fluffy. 

This recipe comes in handy for those who wish to have idlis but not those made with rice. It is also useful for those who observe fast on particular days by not eating anything made of rice. 

The addition of finely grated ginger and crushed green chillies gives the idlis a spicy flavour of their own. Do try this and let me know what you think of it.

 Ingredients:  

Urad dal ( Split Black Gram Dal), 1 cup ( right of the pic below)

Moong Dal ( Split Green Gram Dal), 1 cup ( left of the pic below)

Ginger, finely grated, 1/2 " piece

Green chillies, crushed, 2-3

Salt, to taste

Oil, for greasing the idli moulds

Method:

Wash and soak urad dal and moong dal separately for 3-4 hours

Grind them separately in a mixer to a smooth batter. While grinding, add only the required amount of water so that the batter does not become too dilute.

Mix the two batters in a large vessel, add salt and allow this to ferment for 10-12 hours or overnight.

In choosing a vessel, ensure there is enough space for the batter to rise as it ferments.

The final batter is thick in consistency like the usual idli batter

Add finely grated ginger and crushed green chillies to this batter.

Grease the idli moulds as you would for making any type of idlis

Pour in the batter and steam for 10-12 minutes in a pressure cooker without using the weight

Demould the idlis after they cool

Serve hot with sambar or chutney of your choice.

 

TINDORA COCONUT STIR FRY (DONDAKAYA KOBBARI VEPUDU)

TINDORA COCONUT STIR FRY (DONDAKAYA KOBBARI VEPUDU)

I tried out a recipe from Andhra Pradesh recently made of gherkins or ivy gourds which are called Tindora in Hindi, Dondkaya in Telugu, and Tendle in Konkani. This stir fry is adapted from "Dondakaya Kobbari Vepudu" in Sailu's Kitchen. It came out very well.

Ingredients:

• Tindora/ Dondakayalu/Tendli/Ivy Gourds, 250 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry leaves, a sprig
• Onion, large-sized, finely sliced, 1
• Turmeric Powder, 1/2 tsp 
• Ginger Garlic Paste, 1/2 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, a pinch
• Garam Masala Powder, a pinch
• Coconut Gratings, 1/4 cup
• Salt, to taste
• Oil, 1 and 1/2 tbsp

Method:

Wash the tindora and snip off the two ends. Cut them into roundels and keep aside.
In a thick -bottomed kadhai heat 1 tbsp of oil. When it gets hot add the tindora roundels and saute on medium heat for 2-3 minutes.
Reduce the flame and cook covered for about 15 minutes stirring from time to time to make sure they don't get burnt
Next remove the lid and saute on low flame for about 4-5 minutes
In another pan heat 1/2 tbsp of oil and when it gets hot add the mustard seeds. When they splutter add the cumin seeds and curry leaves and fry for a few seconds till it gives off a good aroma
Immediately add the sliced onions and mix well.
Add salt and turmeric powder and mix well.
Saute on medium flame for 5-6 minutes stirring from time to time so that it doesn't get burnt
Add ginger garlic paste and saute for 4-5 minutes
Now add the chilli powder, coriander powder and garam masala powder and mix well
Add this onion masala mixture to the almost cooked tindora
Add the grated coconut and mix well
Cook without covering it on low-medium flame for another 18-20 minutes
Transfer to serving bowl and serve hot

STUFFED SNAKE GOURD

STUFFED SNAKE GOURD

This dish is made of snake gourd, which we call "Poddale" in Konkani. It is called "Podalangai" in Tamil, "Padavalkayi" in Kannada and "Chichinda" in Hindi. You will find more information about the snake gourd here.

Did you know we make dosas using the Snake Gourd seeds? Check out the recipe for Snake Gourd Seeds Dosa, also for another dish called Podalangai (Snake Gourd) Kootu.

For today's dish, which we call Stuffed Poddale in my family, we shallow fry snake gourd rings which are stuffed with boiled potatoes and masala. It makes a good accompaniment to the main meal of rice and our famous Dalithoy. 

I hope you will like this dish as much as we do!

Ingredients:

• Snake Gourd, small in size, 1
• Boiled Potatoes, medium-sized, 2
• Onion, finely chopped, 1
• Green chillies, chopped, 2
• Chilli Powder, 1/2 - 1 tsp, as per taste
• Coriander Powder, 1 tsp
• Fresh Lemon Juice, 2 tsp
• Coriander Leaves, chopped, 1 tbsp
• Salt, to taste 
• Semolina (Rava), 2 -3 tbsp
• Oil, for shallow frying

Method:
Wash and scrape the outer skin of the snake gourd
Cut the snake gourd into rings of about 1 inch in thickness
Scoop out the pulp and the seeds
Steam these rings for about 15-20 minutes till they are done taking care not to over cook them. Keep aside.
Mash the boiled potatoes and combine this with chopped onions, green chillies, chilli powder, coriander powder, coriander leaves, salt, and fresh lemon juice. Mix well
This forms the stuffing for the snake gourd rings
Stuff this mixture by tightly packing it into each of the snake gourd rings
Heat a non-stick tawa and when hot grease it with a little oil
Coat each of the stuffed snake gourd rings with semolina on both sides
Shallow fry these rings on medium heat till they are golden brown on both sides
Serve hot

PALAKWALI MISSI ROTI

PALAKWALI MISSI ROTI

This form of Indian flat bread is popular in the northern States of Haryana, Punjab, and Uttar Pradesh. It gets its distinctive flavour from the spinach and spices used to make it. We had these palakwali missi rotis and found them to be delicious. A dish which is both tasty and healthy.

The original recipe for this "full of health" Palakwali Missi Roti is from Master Chef Vikas Khanna.I adapted this recipe by making a few modifications:

• I used dry mango powder (amchur powder) instead of dry pomegranate seeds
• In place of cayenne pepper, I used our usual red chilli powder
• I don't use olive oil much, so I used our regular cooking oil.

Ingredients:

• Wheat Flour (Atta), 1 cup
• Chick Pea Flour (Besan), 1 cup
• Salt, to taste 
• Fresh Spinach, finely chopped, 1 cup
• Carom seeds (Ajwain), 1 tsp
• Large Onion, chopped, 1
• Dry Mango Powder (Amchur Powder), 1 tbsp
• Chilli powder, 2 tsp
• Oil, 2 tbsp

Method:
In a large bowl, sift together both flours and salt
Add the spinach, ajwain, onion, dry mango powder, chilli powder and oil.
Mix well and make a soft dough. Set aside.
Divide the dough into equal parts and roll out into rotis.
When the tawa is hot, place the roti on the tawa and cook for about 3 minutes
Then flip the side and cook for another 3 minutes
Serve hot.

MARIE BISCUIT PUDDING: GUEST POST BY USHA MOHAN

MARIE BISCUIT PUDDING: GUEST POST BY USHA MOHAN

My friend, Usha Mohan is a very gracious hostess and her table is impeccable. When she called us over the other day, she delighted us with a pudding which we loved so much that I had to ask for her recipe. There was a crunchy layer on top under which the pudding had a yummy cocoa and coffee flavour. What better way for her to share it than as a guest post.

 Marie Biscuit Pudding.  Any other biscuit of your choice too can be used.-- Digestives, Oreos.

 A very simple and easy recipe, which can be made in a jiffy and enjoyed.

 

Ingredients:

• Marie Biscuits, 1 packet
• Milk, 500 ml
• Suger, 6 tbsp
• Vanilla Custard Powder, 3 tbsp
• Cocoa Powder, 3 tbsp
• Instant Coffee Powder mixed in 1/2 cup of water, 1 tsp
• Nuts and chocolate bits, for garnishing.

Method: 

Mix instant coffee in hot water, dip the biscuits in it and arrange them in a serving tray.
Make a paste of Cutard Powder and Cocoa in 1/4 cup of cold milk, ensure that no lumps are formed
In a separate pan, add the remaining milk and bring to boil. Add the sugar to it and stir.
When the milk starts to boil, turn the flame down and add the paste made out of the custard powder and cocoa.
Keep stirring till it starts to thicken which will just take a couple of minutes. It should be of pouring consistency.
Pour it over the arranged biscuits.
Garnish it with crushed Marie Biscuits, chopped nuts and chocolate chips. 
Keep in refrigerator to set.
Happy eating:)

Thank you, Usha for this delicious dessert.

CHILDREN'S DAY SPECIAL: CELEBRATE THE CHILD IN YOU

Children's Day is celebrated today, November 14 in India. As all you Moms would agree sometimes getting small kids to eat  (if not the bigger ones) can be quite a challenge. This is where Fun Food comes in. 

I am pleased that my daughter, Archana S. Nayak has stepped up and contributed this guest post as a Children's Day Special. Over to you, Archana....

Fun Food broadly refers to food presented in an interesting fashion that's both enjoyable to make and eat. It encourages picky little kindergarteners to eat their food while having fun at the same time.
This Children's Day, surprise your kid with a lovely breakfast/after school snack! Here are two ways of making pancakes/dosa into fun food: 

1. Teddy Face: Take a uniformly browned pancake for the face. With handy kitchen scissors trim the central portion of the dosa that's lighter in colour for the snout and the outer, browned portion for rounded ears. Decorate the face with adorable looking chocochip eyes, a cute nose and heart warming smile of chocolate syrup. 

 2. Savory Owl: Evenly cover the top surface of a small pancake with yummy cheese spread. Place savory crackers for eyes and highlight with dark raisin pupils. Place a crunchy almond beak in the center and sliced almond feathers on the head and either side of the owl.
Enjoy...it's also about celebrating the child in you!

 
 Thank you, Archana, for this guest post. I am sure the Moms ( and Grandmoms too, I guess) will enjoy making these fun foods just as much as the kids would enjoy eating them!

BATATE HUMMAN

BATATE HUMMAN

This dish of potatoes ("batato" in Konkani) is one of my favorites. "Humman" is a spicy kind of thickish coconut based curry. It usually is served as an accompaniment in the main meal of rice and dal, where it complements the dal with its spicy taste. 

 

Ingredients:
• Potatoes, medium-sized, 3-4
• Freshly Grated Coconut, 1 cup
• Roasted Red Chillies, 6-8
• Tamarind, small marble sized piece
• Asafoetida, 2 large pinches
• Coconut oil, 2-3 tsp
• Salt, to taste

Method:
Wash and boil the potatoes. Cool them, and peel and cut into small cubes.
Add a little salt and mix it with the potato cubes so that it absorbs the salt

To prepare the masala:
Grind grated conconut along with roasted red chillies and tamarind to get a smooth paste, adding water as required. Aim to get a thick consistency without making it too dilute.
Add this masala to the cooked potatoes and mix well.
Boil the mixture, lower the heat and allow it to simmer for about 5 minutes
Now add the asafoetida.  I usually use asafoetida mixed in water.
Check the salt and add more as required
Switch off the gas and finally add the coconut oil and mix well.

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

ASH GOURD PUMPKIN COCONUT STEW (KERALA OLAN )

I had pumpkins( Kaddu in Hindi and Kumbalkai in Kannada) at home as also ash gourd (Petha in Hindi and Boodikumbalkai in Kannada.)  I was wondering what to prepare using these when I thought of the Kerala curry called Olan.

We enjoyed this delicious dish which I have adapted from Ash Gourd Pumpkin Coconut Stew  a YouTube video by Chef Sanjay Thumma of VahChef.

My notes :

• I felt 2 cups of water was too much so used 1 and 1/2 cups
• The secret is to cook the ash gourd and pumpkin just so. It should not get overcooked.
• I used the rice flour for thickening, which is optional.
• The dish though very tasty is rather bland and must be matched with appropriate other dishes in the meal.

Try it for yourself and I am sure you will enjoy its distinctive taste as much as I did.

Ingredients:

• Ash Gourd, 150 gms
• Pumpkin, 100 gms 
• Green Chillies, 3
• Salt, to taste
• Curry Leaves, 2 sprigs
• Coconut Oil, 1 tsp
• Cow Peas, 50 gms
• Coconut Milk, 1 cup
• Rice Flour, 1 tsp (optional).

Method:
Peel and chop both ash gourd and pumpkin into medium sized pieces
Boil 1 and 1/2  cups cups of water in a pan, add ash gourd and pumpkin pieces, green chillies, and salt.
Boil till tender. It should not become too mushy but should be just right.
To this add cow peas which is already 75 % boiled.
Cook with the lid on for about 10 minutes by which time the water will evaporate.
Add curry leaves and coconut oil.
Put the lid on and simmer for 2-3 minutes over low flame.
In this add freshly extracted coconut milk, bring it to a quick boil and switch off the flame.
Add rice flour for thickening (optional).
Serve hot.

KADHAI CHOLE

KADHAI CHOLE

This recipe is made with just a teaspoon of oil and is the healthy version of chole, (chick peas) traditionally made with a lot of ghee/oil in Punjabi cuisine.

This recipe is from one of my favourite cook books, "Cooking With 1 Teaspoon Of Oil" by the legendary culinary expert, Tarla Dalalji, who sadly passed away a few days ago. Many of my generation learnt cooking through her recipes. She had one of the earliest cooking shows on television in India, apart from writing so many cook books. I am the proud owner of some of these.




Ingredients:

• Chick Peas ( Kabuli Chana), soaked overnight, 1 cup
• Cumin seeds, 1/2 tsp
• Onion, finely chopped, 1/3 cup
• Ginger, grated, 1/2 " piece
• Garlic cloves, grated, 2
• Tomatoes, chopped, 1/2 cup
• Chole masala (channa masala), 2 tsp
• Chilli powder, 1 tsp
• Amchur (dry mango) powder, 1 tsp
• Turmeric powder, (haldi) , 1/4 tsp
• Coriander (dhania) powder, 2 tsp
• Cumin seed ( jeera ) powder, 1 tsp
•  Oil, 1 tsp
•  Salt, to taste

Method:
Pressure cook the chick peas until they are soft and cooked. Drain and keep aside.
Heat the oil in a non-stick pan, add the cumin seeds and fry.
When the seeds crackle, add the onion, ginger and garlic, saute till the onion turns golden brown. Add the tomatoes and saute for 5 minutes.
Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin powder and salt. Saute for another minute.
Add the chick peas and 1/2 cup of water and mix well. Simmer for 10 minutes.
Serve hot. 

RADISH & TOMATO SALAD

RADISH & TOMATO SALAD

This is Recipe No. 150 in this blog. Thank you for your support and encouragement.

I am very fond of salads as they are light on the stomach and yet tasty and healthy too. Here's a simple and easy to make salad which I make often that goes well with pulaos. It is made of radish, tomatoes, onions and curds.

Ingredients:

• Radish, medium-sized, 2-3
• Tomato, diced, 1
• Onion, chopped, 1
• Green chillies, chopped fine, 2-3
• Curds, 1/2 to 3/4 cup
• Salt to taste
• Mustard seeds, 1/2 tsp
• Curry leaves, a few
• Coriander leaves, to garnish
• Oil, for seasoning

 Method:

Wash and grate the radish
Chop the tomatoes, onion and green chillies
In a bowl, mix all the above ingredients
Add salt to taste
Add the curds and mix it well
Finally, season with mustard seeds and curry leaves
Garnish with chopped coriander leaves
Serve chilled with a hot pulao

BREAD RASMALAI

BREAD RASMALAI

I always look for dishes which are relatively easy to make, yet delicious. One such that I have added to my collection is Bread Rasmalai, which many will be familiar with. This is a much simpler version of the popular Bengali/Indian sweet, Rasmalai. In this method, bread slices dipped in rabri are used instead of paneer. When I made this dish it came out very well and was much appreciated by my family.

I used our KMF Nandini Full Cream milk which has 6.2 % fat. You can vary the sugar as per your taste but I have used 1/2 cup sugar.

Ingredients:

• Bread, 6 slices
• Milk, 1 litre or 1000 ml
• Sugar, 1/2 cup or to taste
• Saffron, 6-8 strands
• Cardamom powder, 1/2 tsp
• Ghee, 1 tsp
• Assorted Nuts ( Pistas, Cashews, Badam), chopped, 2 tbsp,

 Method:

Soak and crush the saffron strands in about 2 tbsp of warm milk. Keep aside.
Roast the nuts in ghee and keep aside 
Boil the milk in a wide and heavy bottomed vessel. After it is boiled, reduce the heat.
Keep stirring from time to time and condense the milk until it is reduced to half the quantity.
Now add the sugar, saffron soaked in milk, and cardamom powder and mix it well.
Allow the milk to boil for another few minutes.
This condensed mixture is called "rabri"
Switch off the flame and let the rabri cool completely and then refrigerate it.
Trim the sides of the bread slices
Cut the bread into rounds using a cutter
If you choose to do so, you can lightly toast the bread roundels in a little ghee (optional)
Keep the rounds of bread in a serving dish
Pour the refrigerated rabri on it making sure it is properly immersed and soaked for about 5 minutes.
Garnish with the roasted nuts and serve chilled.

BESAN LADOOS: GUEST POST BY JAYASHRI BALERI

BESAN LADOOS: GUEST POST BY JAYASHRI BALERI

Let me begin today's post by wishing all of you a Very Happy Diwali. Perhaps India's most famous festival, Diwali is truly the Festival of Lights. It's also the time for making and sharing sweets with family and friends. 

I am delighted that my friend, Jayashri Baleri, whom I call the "Dessert Queen" agreed to share her recipe for a sweet on the festive occasion of Diwali. Her choice: Besan Ladoos.

Ingredients:

• Besan ( Gram flour), 3 cups
• Sugar, powdered, 2 and 1/4 cups
• Ghee, around 1 cup (can be reduced slightly if desired)
• Cardamom, finely powdered, 7-8
• Almonds and Cashews, roasted and chopped, about 2 tbsp
• Pistachio, finely chopped, 1 tbsp, to decorate

The yield from this recipe is about 25 to 30 ladoos depending upon the size of course...one can just halve or double the recipe as per the requirements....what you see in the picture is of 9 cups(standard one that is used in baking) besan....the yield was 85 ladoos.

Method:
Roast besan on a slow flame adding ghee a little at a time.
Adding all the ghee in the beginning itself will make the besan heavy and very difficult to stir
The entire process of roasting the besan will take about 30 to 40 minutes
Add cardamom powder, nuts, stir well and take it off heat
Let it cool for a while
Finally add the powdered sugar and mix well with your hands
Shape it into ladoos and decorate with finely chopped pistachios.

Thank you so much Jayashri for these beautiful and delicious Besan Ladoos.

BHOPLI MIRCHI CHI PEETH PERUN BHAJI ( CAPSI. BESAN STIR FRY)

BHOPLI MIRCHI CHI PEETH PERUN BHAJI ( CAPSICUM BESAN STIR FRY)

I came across this recipe for a dish made of capsicum and besan from Poonam Borkar's very impressive blog, Maharashtrian Recipes Online.

I didn't have the authentic Kanda Lasun chutney recommended by Poonam, but as suggested by her in another recipe, I used a combination of red chilli powder, coriander powder, and garam masala powder instead.

It was tasty with rotis.

Ingredients:

• Capsicum, medium-sized, 5-6
• Besan, (gram flour), 1 cup
• Onion, 1
• Garlic cloves, 5-6
• Mustard seeds, 1/2 tsp
• Cumin seeds, 1 tsp
• Turmeric powder, 1/4 tp
• Kanda Lasun Chutney, 3 tsp ( * I used 1 tsp of red chiil powder, 1tsp of coriander powder + 1/2  tsp of garam masala powder)
• Lemon juice, 2 tsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:
Cut capsicum into half and remove seeds. Wash them thoroughly under cold running water to remove left over seeds, if any.
Cut into small cubes and keep aside.
Chop the onion into small pieces and mince the garlic.
Heat oil in pan. Add mustard and cumin seeds. Allow them to crackle nicely. Add onion and garlic. Saute till translucent. Add minced ginger and saute till raw smell goes away.
Then add capsicum, turmeric powder, and salt to taste.
Mix and cook covered for 2-3 minutes.
Add Kanda Lasun masala and again cook for a couple of minutes till the capsicum is three-fourths done.
Sift the besan little by little directly into a pan and mix continuously.
Cover and cook for 3-4 minutes on low heat. Keep stirring in between.
Add lemon juice and mix.
Switch off the heat and serve hot with " phulkas" or chapatis.