Besanchickenbangladesh Recipes

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BESAN CHILLA | CHILLA RECIPE (GRAM FLOUR PANCAKES)



Besan Chilla | Chilla Recipe (Gram Flour Pancakes) image

Besan Chilla or besan cheela is a savory Indian pancake recipe made with gram flour (besan), onions, tomatoes, herbs and spices. You can add your favorite grated vegetables to make these more nutritious, and serve as a quick breakfast, brunch, or even as a late-night snack.

Provided by Dassana Amit

Categories     Breakfast

Time 30m

Number Of Ingredients 12

1 cup besan ((gram flour) - 100 grams)
¼ cup finely chopped onions (or 1 small onion)
¼ cup finely chopped tomatoes (or 1 small tomato)
¼ cup chopped coriander leaves ((cilantro))
½ to ⅔ teaspoon finely chopped green chilies (or serrano pepper)
½ teaspoon finely chopped ginger (or ½ inch peeled ginger)
½ teaspoon carom seeds ((ajwain))
2 to 3 pinches turmeric powder ((ground turmeric))
¼ teaspoon red chili powder (or cayenne pepper)
½ to ⅔ cup water (or add as required)
salt (as required)
oil (as required)

Steps:

  • Take the gram flour in a mixing bowl.
  • Add the onions, tomatoes, ginger, green chillies ground spices, carom seeds, coriander leaves and salt.
  • First add ½ cup water and with a wired whisk begin to mix.
  • If the batter looks thick, then add 1 to 3 tablespoons more water. Depending on the quality and texture of besan, you can add less or more water.
  • Mix to a smooth flowing consistency in the batter. Break lumps if any while mixing batter.
  • Heat a frying pan or a skillet on a low to medium-low heat. You can use an iron skillet or a non-stick pan. If using iron skillet or tawa, then spread a bit of oil on it.
  • Let the pan become medium hot. Then take a ladle full of the batter and pour on the pan
  • Gently with the back of the ladle, begin to spread the batter.
  • Spread lightly and gently so that the cheela does not break.
  • On a low flame cook the chilla till the top begins to look cooked.
  • Then drizzle ½ to 1 teaspoon oil on the chilla at the edges and all around.
  • Continue to cook till the base gets light golden.
  • Flip and now cook the other side.
  • Cook this side until you see golden spots on the besan chilla.
  • Fold and serve chilla hot or warm. Besan chilla are best had hot. But if you are not able to serve them hot, then place them in a roti basket or casserole. They remain warm and can be served later.
  • Enjoy besan chilla as it is or with a side dip of coriander chutney or mint chutney or any chutney of your choice or with tomato ketchup. You can serve it with plain curd (yogurt) or raita.
  • We also like to have it with roti or bread. I sometimes make simple sandwiches stuffing the chilla between two bread slices spread with some coriander chutney and butter. You can make the besan chilla sandwich with toasted bread if you like.
  • Besan Chilla are best served hot and crisp as soon as they are made. They taste good when they become warm too.
  • If I plan to serve them later in the day, I stack them in a steel box or a roti box which keeps them warm and moist.
  • Make these as needed. I do not suggest to make a large batch for storage. On refrigeration the chilla becomes dry and lightly dense. Reheating them does not bring up the original flavors and they taste kind of dull.

Nutrition Facts : Calories 108 kcal, Carbohydrate 10 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 210 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKEN BIRYANI



Chicken Biryani image

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Provided by Nazia

Categories     World Cuisine Recipes     Asian     Indian

Yield 7

Number Of Ingredients 26

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

Steps:

  • In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
  • When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
  • Wash rice well and drain in colander for at least 30 minutes.
  • In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
  • In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Nutrition Facts : Calories 832.4 calories, Carbohydrate 78.9 g, Cholesterol 133.8 mg, Fat 35.1 g, Fiber 5.1 g, Protein 47.8 g, SaturatedFat 8 g, Sodium 1522 mg, Sugar 5.2 g

25 AUTHENTIC LEBANESE FOODS



25 Authentic Lebanese Foods image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Lebanese Cucumber Yogurt Sauce
Bamia (Lebanese Okra Stew)
Lebanese Lentil Soup
Hummus
Lebanese Chickpea Stew
Lebanese Spinach Stew
Tabbouleh
Baba Ganoush
Lebanese Chicken Shawarma
Pita Chips
Lebanese Fattoush Salad
Lebanese Rice with Vermicelli
Mujadara
Lebanese Fruit Cocktail
Lebanese Potato and Beef Stew
Lebanese Moussaka
Lebanese Garlic Sauce
Batata Harra (Spicy Lebanese Potatoes)
Zaatar Mankeesh
Maamoul
Sfouf (Turmeric Cake)
Rice Pudding
Lebanese Baklava
Ghraybeh
Ka'ak Bread

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Lebanese recipe in 30 minutes or less!

Nutrition Facts :

EASY BANGLADESHI SWEET SNACKS!



Easy Bangladeshi Sweet Snacks! image

This is very yummy and is a snack of Bangladesh. Bangladesh has got very yummy foods, many are even better than this one. In front of other foods of Bangladesh, this is nothing--really! Bangladeshi food are yummy.

Provided by superstar_sn

Categories     Lunch/Snacks

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 cups flour (maida)
2 cups milk
sugar syrup (homemade recipe is also given below)
1/2 tablespoon butter
water, if needed for kneading dough
oil (for deep frying)

Steps:

  • Heat milk and make it 1 cup. Add flour in the milk and mix well. Now take this mixture in a dish and make a dough with the help of your hand. Be Careful! This mixture is hot.
  • Make a soft dough. If you need water to knead dough, then add water. Also add butter to the dough.
  • Make small, equal, flat and round pieces from this dough. The pieces should not be larger than your palm.
  • Now fry them in oil. When they are golden brown, take in a serving dish.
  • Spread a teaspoon of sugar syrup on every snack and enjoy.
  • TIPS:.
  • You can do it in the bread maker in the dough side.
  • If you don't like sugar syrup, then you can also spread icing sugar or white sugar on the top of hot snacks.
  • FOR SUGAR SYRUP:.
  • In 1 cup of water add 3/4 cup sugar and bring to boiling point.

Nutrition Facts : Calories 424.4, Fat 8.7, SaturatedFat 5, Cholesterol 27.9, Sodium 95, Carbohydrate 71.2, Fiber 2.2, Sugar 0.2, Protein 14

BESAN CHICKEN (BANGLADESH)



Besan Chicken (Bangladesh) image

This recipe is from week 21 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bangladesh is my 21st stop. This recipe is made with besan, which is a kind of flour made from dried garbanzo beans. You can make your own, but garbanzo beans are hard and difficult to grind, so you're better off using a prepared besan.

Provided by GiddyUpGo

Categories     Chicken Thigh & Leg

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup besan (flour made from garbanzo beans)
4 tablespoons plain yogurt
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper, divided
1/2 teaspoon garam masala
1 teaspoon ginger paste, divided
1 teaspoon garlic paste, divided
4 tablespoons cooking oil
1 1/2 teaspoons salt

Steps:

  • Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
  • Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
  • Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
  • Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.

Nutrition Facts : Calories 179.4, Fat 15.1, SaturatedFat 2.2, Cholesterol 2, Sodium 887.7, Carbohydrate 8.3, Fiber 1.5, Sugar 2, Protein 3.3

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