You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
As we march into this month of March I am getting the jitters.
Most of you, who has worked for any Organization in India know about the financial year ending and the mad rush associated with it.
This is an excuse, I know as my father will say a lame one but it is true and I am requesting all my friends here to bear with me as my blogging will be erratic at the best!
Coming back to gravies– the other day I was reading Sanjeev Kapoor’s has said in one of his many columns in the virtual world and it remained stuck in my head, “Make your gravies in advance in bulk and store them in the deep freezer.”
Now in the month of March I know that I may be stuck in the Office late and may have to go early so this makes sense. With the gravy ready I can make many veggies in a jiffy I decided to try out with “Makhani Gravy”.
I googled for the makhani gravy and was not too satisfied with them. Then in my folder I found the Tarla Dalal recipe. I have made no changes in the gravy except used more cashew nuts and left out the oil.
You could try making the gravy and freezing it for today I made two dishes out of the same gravy one Peas Makhani and another Mushroom Makhani.
For the Makhani gravy
5 large tomatoes, roughly chopped
1/4 cup cashew nuts Kani (fine bits) or 5-6 whole ones
½ teaspoon cumin seeds (jeera)
2 teaspoons ginger-garlic paste
½ cup onions, finely chopped
1 teaspoon chilli powder
3 tablespoons cream
¼ teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon butter
Salt to taste
- Combine the tomatoes, cloves, cashew nuts and oil with ¼ cup water and blend to a smooth puree in a mixer.
- Strain the puree through a sieve and keep aside.
- Melt the butter in a pan and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
- Add the onions and sauté till the onions turn golden brown.
- Add the strained puree, chilli powder, cream, garam masala, kasuri methi.
- Cool and store in the freezer.
To make the Peas Makhani:
1 cup of peas, shelled
1 teaspoon oil
2 flakes of garlic, chopped fine
½ onions, chopped fine
1 cup of the gravy
1. If you are using fresh peas boil them for a few minutes in salted water. Strain the water and reserve it.
2. In a kadhai/wok heat the oil and add the garlic.
3. Sauté until reddish, then add the onion, fry till translucent.
4. Add the gravy and the peas.
5. Adjust the thickness of the gravy using the reserved water.
6. Adjust salt.
7. Add the cream mix well and serve hot.
Taste good with chapattis.
The method of making mushroom makhani is same. In fact vegetables like cauliflower, paneer can be used .So also paneer, you could fry the paneer and use it I generally avoid frying so I mix paneer in the dish without frying it.