Besan laddoo

Besan laddoo is a popular Indian sweet made from besan (gram flour), sugar, ghee (clarified butter), and sometimes flavored with cardamom and garnished with nuts like almonds or pistachios. Here's a basic recipe to make besan laddoo:

Ingredients:

• 2 cups besan (gram flour)

• 1 cup powdered sugar

• 1 cup ghee (clarified butter)

• 1/2 teaspoon cardamom powder

• Chopped nuts like almonds or pistachios for garnish (optional)

Instructions:

• 1. Heat a heavy-bottomed pan on medium-low heat and add ghee to it.

• 2. Once the ghee melts, add besan to the pan and roast it on low to medium-low heat, stirring continuously to avoid burning. Roast until besan turns golden brown and releases a nutty aroma. This may take around 15-20 minutes.

• 3. Once the besan is roasted, turn off the heat and let it cool slightly.

• 4. Add powdered sugar and cardamom powder to the roasted besan and mix well.

• 5. Allow the mixture to cool down a bit more until it's warm enough to handle.

• 6. Take small portions of the mixture and shape them into round balls (laddoos) by rolling them between your palms. If the mixture is too dry, you can add a little melted ghee to help bind the laddoos.

• 7. Garnish each laddoo with chopped nuts if desired.

• 8. Let the laddoos cool completely before storing them in an airtight container.

Enjoy your homemade besan laddoos as a delightful treat or as a festive sweet!

Samosa

Start by preparing the dough. In a large mixing bowl, combine the all-purpose flour, salt, and oil. Mix well until the oil is well incorporated into the flour. Then, gradually add water and knead to form a smooth, firm dough. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

While the dough is resting, prepare the filling. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn translucent.

Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

Add mashed potatoes and boiled peas to the pan. Mix well.

Add turmeric powder, garam masala, coriander powder, red chili powder, and salt. Stir until all the spices are well combined with the filling mixture. Cook for another 2-3 minutes. If the mixture appears too dry, you can sprinkle a little water.

Turn off the heat and let the filling mixture cool down. Once cooled, add chopped fresh coriander leaves (if using) and mix well. After the dough has rested, divide it into equal-sized balls. Roll out each ball into a thin oval or round shape. Cut each rolled-out dough into two equal halves. Take one half and fold it into a cone shape, sealing the edges with a little water. Fill the cone with a spoonful of the prepared filling mixture, leaving some space at the top to seal the samosa. Apply a little water on the edges of the cone and press to seal the samosa tightly. Repeat the process with the remaining dough and filling. Heat oil for deep frying in a kadhai or deep frying pan over medium heat. Once the oil is hot, carefully slide in the prepared samosas in batches. Fry the samosas until they turn golden brown and crisp on all sides, flipping occasionally for even frying. Once done, remove the fried samosas using a slotted spoon and drain excess oil on paper towels. Serve hot with mint chutney, tamarind chutney, or ketchup.

Enjoy your homemade samosas!

Ingredients:

• For the dough:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• Water, as needed

Sure, here's a basic recipe for making samosas:

Ingredients:

• For the dough:

• 2 cups all-purpose flour 2 tablespoons oil

• 1/2 teaspoon salt

• 1/2 teaspoon salt/p>

• Water, as needed

• For the filling:

• 2 medium potatoes, boiled and mashed Oil, for deep frying

• 1/2 cup green peas, boiled

• 1 small onion, finely chopped

• 2 green chilies, finely chopped (adjust to taste)

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili powder (adjust to taste)

• Salt, to taste

• 2 tablespoons oil

• Fresh coriander leaves, chopped (optional)

• For frying: