Besani Aani


BM # 5  Day 1
The first day of the Group 3 marathon,for me the 3rd week.This time I have picked up Regional Recipes.Since I am a Sindhi I decided to post some of the recipes that our cooked in our homes.Some of these are not so popular yet authentic.Hope you will enjoy this series.

Our ansectors hailed from Sindh,a province now in Pakistan.At the time of partition some of  the Hindu Sindhis migrated to India.We could say most of them did.Well some of them are still in Pakistan!!

Sindhi food  is normally oily ,the use of onions,garlic,tomatoes and potatoes is maximum.The food  was cooked in dekchis on slow fire,with water on the lids using the coal sigris.With changing time and health awareness the original recipes have been improvised by using less oil and using pressure cookers and ofcourse the gas stove and microwave….well I do use the sigri at times but that’s only in winters.Some of the recipes are restricted to festivals or special occasions.

Today I shall share a recipe which is made from chick pea flour dumplings called Besani Aanni.

Aani...
2 cups…….Chick pea flour(Besan)
1 large ……Onion finely chopped
¼ cup……...Coriander finely chopped
2 …………...green chilly finely chopped
2tsp………..poppy seeds
¼ tsp………red chilly pwd
4tbsp………oil
Salt to taste

Gravy…..
4…………...onions finely chopped
3-4 cloves...garlic
Small piece ginger
6 …………....big tomatoes(pureed)
½ tsp…….…dhania jeera pwd
½ tsp…….….red chilly pwd
¼ tsp………..haldi
½ tsp…….….garam masala
Salt to taste

Aani
Put the chick pea flour in a bowl.
Add all the ingredients.
Mix the flour with hands till resembles breadcrumbs.
Adding water ,bind to a semi soft dough.(this takes up little water so be careful)
Make small rounds and flatten like a tikki else roll them lengthwise.
Press sides to make them even.
Cut into pieces.
Deep fry. 
These aanis have a very good shelf life,so you can make them and store for a few days.also be careful about the quantity..as soon as they come out golden and crisp you will not be able to resist tasting them and the tasting turns to eating!!Believe me they just disappear in minutes!!







Gravy
Heat oil in a pressure cooker.
Add onions,ginger and garlic.
Roast till a good golden brown.
Add red chilly powder and immediately add about half a cup of water.
Pressure cook these for 1whistle and then let cook on slow for about 5 minutes.
Let the pressure drop.
Onions should be soft..mash them well with a masher.
Add tomato puree, dhania jeera pwd ,haldi and salt.
Once the onion tomato is cooked well add water.
Simmer for a while.

Serving style…
Soak the aani in water for about 10 mins ,these will swell up.
Drain the excess water.
Add these to the gravy.
Boil for a few minutes.
Sprinkle garam masala and coriander leaves.
This is normally served with a Sindhi fulka.


Check out the Blogging Marathoners doing BM#5 along with me 

 Curry in a hurry under 30 min: AarthiDivyaJayashreeJayasree, KaveriPavani
 Seven Days of Indian Sweets:GayathriPriya Suresh
 Seven Days of Microwave Meals: Monika
 Seven Days of Regional Specials: Cool Lassi(e)HariniVaishali, Suma 
Seven Days of Colorful Dishes Kid's Special: Kalyani 
Summer Coolers: KamalikaSrivalli

 Harini's Design a Menu has been on my mind since sometime I really found this concept interesting.Well here I am with a menu planned for her......

Appetizer
Moong Daal Carrot Capsicum balls...with Carrot and Tomato chutney(soon I shall blog on this)

Main course
Besani Aani 

Dessert
Pineapple Sheera

DAM May
http://tamalapaku.blogspot.com/2011/05/event-announcement-design-menu-3.html

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