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Discussion Starter · #1 ·
Ive just spent the entire day cleaning out and rearranging my pantry. I came across a 5-pound bag of besan (garbanzo bean flour) that I didnt even know I had. I have absolutely no idea whatsoever what to do with this stuff, but I really dont want to throw it away. Anybody have any suggestions?<br><br><img alt="" class="inlineimg" src="/images/smilies/help.gif" style="border:0px solid;" title=":help:">
 

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YES! You can use it to make homemade vegan pasta...mmmmm.<br><br><br><br>
use 1 cup of flour, 2/3 cup ww flour ( you can use all white if you want)<br><br>
then use 1\\2 cup garbanzo flour and 1/2 tsp salt.<br><br><br><br>
mix it, then put about 2/3 cup water. I used more.... a bit. it may seem like not enough water, but once you start kneading it, you'll see, it's all good. It says to knead for about 10 mins, I only did about 6, and it was ok. Let it sit in a plastic bag for 10 minutes, then go to it!<br><br><br><br>
I was quite impressed. Before I stopped eating eggs, I used to make homemade pasta a lot, and I missed it, but this was very tasty.<br><br><br><br>
I got the recipe <a href="http://www.vegsource.com/articles/bryanna_pasta_maker.htm" target="_blank">HERE</a>.
 

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Discussion Starter · #3 ·
HmmmIve always wanted try my hand at homemade pasta, but never had the guts to see it all the way through. This might change my way of thinking. Thanks for the info. <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 

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I'd make chickpea pancakes (Pudla). Here's the recipe: <a href="http://whatimcookingnow.blogspot.com/2006/07/curried-vegetables-over-chickpea.html" target="_blank">http://whatimcookingnow.blogspot.com...-chickpea.html</a>
 

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How old is the besan flour? It does go out of date.<br><br><br><br>
I make pakoras all of the time. Indian vegetable fritters. A great way to eat vegetables! I usually double or triple the following recipe and it never goes to waste.<br><br><br><br>
Pakoras<br><br><br><br>
Ingredients<br><br>
125g/4oz gram flour<br><br>
1 tsp salt<br><br>
1/2 tsp chilli powder<br><br>
about 150ml/ 1/4 pint water<br><br>
2 green chillies finely chopped<br><br>
1 tbsp finely chopped fresh coriander<br><br>
1 tsp oil<br><br>
2 onions cut into rings<br><br>
oil for deep frying<br><br>
8 small fresh spinach leaves<br><br>
2-3 potatoes, parboiled and sliced<br><br><br><br>
Method<br><br>
Sift the flour, salt and chilli powder into a bowl. Stir in sufficient water to make a thick batter and beat well until smooth. Leave to stand for 30 minutes.<br><br>
Stir the chillies and coriander into the batter, then add the oil into the batter. Drop in the onion rings to coat thickly with batter.<br><br><br><br>
Heat the oil in a deep pan, drop in the onion rings and deep fry until crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm.<br><br>
Dip the spinach leaves into the batter and deep fry in the same way<br><br>
adding more oil to the pan if necessary.<br><br>
Finally, repeat the process with the potato slices.<br><br>
Serve hot, with mango chutney on the side.
 

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I think there is a recipe for vegan french toast using besan flour in post punk kitchen...do you have a copy if not im me and I'll dig out my copy.
 

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No one's yet mentioned falafel. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #8 ·
Is that possible? I make falafel by finely grinding the beans in a meat grinder. Are you talking about making it entirely with besan, or using the besan as an additive/filler? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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If you have oily skin you can make a mask with besan and a little rosewater with a few drops of oil or yogurt (if you're not vegan) as it absorbs oil like clay. Add a few drops of lavender essntial oil and ...mmm!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>berrykat</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I think there is a recipe for vegan french toast using besan flour in post punk kitchen...do you have a copy if not im me and I'll dig out my copy.</div>
</div>
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Yes, there's a recipe in <i>Vegan with a Vengeance</i>. This is the just of it:<br><br><br><br>
1/2 cup soy milk<br><br>
1/2 cup soy creamer (or more soy milk)<br><br>
2 tablespoons cornstarch<br><br>
1/4 cup chickpea flour<br><br><br><br>
Mix the soy milk and soy creamer. Stir in the cornstarch until it's dissolved. Stir in the chickpea flour until it is mostly dissolved (can be lumpy). Dip bread (I lightly toast mine first) and cook on a skillet, flipping once. Yummy! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Discussion Starter · #11 ·
I have just one thing to sayPAKORAS! I made those things tonight. They were the bomb! I thought the spinach tasted a little strange, but the potatoes were good and the onions were the best onion rings Ive ever tasted. I highly recommend this.
 

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Discussion Starter · #12 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Obladiblada</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Yes, there's a recipe in <i>Vegan with a Vengeance</i>.</div>
</div>
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Yes, found it--"Fronch" Toast on page 28 of VWAV. I think I'm going to have to try that. Breakfast has always been the toughest meal for me. It's hard to come up with new ideas, and I get tired of the same old Kashi or Bob's Red Mill 10 Grain every day.
 

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re: falafel. I've made some with chickpea flour. I need to adjust the spices a bit, but the consistency was fine.
 

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Here a link to some more Indian Besan recipes, including fantastic sweets and stuffed vegetables:<br><br><a href="http://www.nandyala.org/mahanandi/archives/category/flourpindi/gram-flour-besan/" target="_blank">http://www.nandyala.org/mahanandi/ar...m-flour-besan/</a><br><br><br><br>
This isn't neccessarily the kind of thing that I'd make for everyday food, though I made the stuffed chillies once for dinner with friends and it went down a storm! For everyday cooking, I love, love some boiled basmati rice with Kadhi:<br><br><br><br>
Mix 2 tbsps of besan with 2 cups yoghurt (plain, unflavored) and 3 cups water. This works best if the yoghurt is slighly sour, so its a great way of using up yoghurt which isn't so good to eat on its own. Beat well to make a smooth mixture: this will be very watery, but don't worry, it'll thicken as it cooks. Heat a little bit of oil, saute about a tsp of ginger garlic paste (equal amounts of ginger and garlic, pounded together: you can get this readymade from India stores). Add the besan-yoghurt mixture, bring to the boil and simmer until it thickens up a bit (this only takes about 5-10 minutes). Add salt. Some regions in India add a little bit of sugar too.<br><br><br><br>
Now for the fun part: the tempering. You heat some oil, and sizzle some whole spices, and stir the whole thing into the kadhi. Traditional spices are curry leaves and mustard seeds, mustard seeds, cumin seeds and whole dried red chillies. You can also add dumplings for a more filling meal: fry small spoonfuls of the pakora batter and add to the kadhi. Serve steaming hot on top of a mound of basmati rice and feel utterly content!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>IamJen</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
re: falafel. I've made some with chickpea flour. I need to adjust the spices a bit, but the consistency was fine.</div>
</div>
<br><br><br>
That sounds totally bizarre to me! Proper falafel is made from ground chickpeas and besan would be too finely ground this. Its a powder, really. Weren't they crispy on the outside and gummy in the middle?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Washoe</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I have just one thing to sayPAKORAS! I made those things tonight. They were the bomb! I thought the spinach tasted a little strange, but the potatoes were good and the onions were the best onion rings Ive ever tasted. I highly recommend this.</div>
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Pakoras are very versatile and a great way to use up leftover vegetables. I typically finely chop up a head of cauliflower, half a dozen chillies and a couple of onions and then just mix them in a few cups of pakoras batter. I'll drop spoonfuls of the mixture into oil and deep fry for a few minutes. Mixed vegetable fritters! My fussy nephews eat them with gusto when they wouldn't' normally go near caulifower.
 

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I've always wondered if it was possible to make falafels with besan... I really need to try the VWAV recipe!<br><br><br><br>
I have a nice vegan paté made of chickpea flour:<br><br><br><br>
2 carrots, shredded<br><br>
2 shallots, minced<br><br>
1 garlic clove, minced<br><br>
1 tbsp olive oil<br><br>
3 tbsp curry powder (depending on your curry powder, it might be less)<br><br>
150g chickpea flour (1 1/4 cup)<br><br>
50 cl water (2 cups)<br><br><br><br>
Cook carrots, shallots and garlic in olive oil. Add curry powder.<br><br>
In a small pan on the stove, mix flour and water. Cook on low until you get a creamy texture. Mix veggies and "batter".<br><br>
Pour in an oiled cake pan and cook 35 min at 180° C (that's the most used T° but I don't know how much it make in °F)<br><br><br><br>
(Sorry for the poor vocabulary but it comes from French... Love this paté, even my meat-eating-not-willing-to-try-weird-stuff father liked it)
 

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Discussion Starter · #19 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>MrFalafel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I typically finely chop up a head of cauliflower, half a dozen chillies and a couple of onions and then just mix them in a few cups of pakoras batter.</div>
</div>
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But dont you run out of batter? I made the recipe you outlined, with ¼ pound of besan and ½ cup of water. As soon as I started tossing the onions around, it became readily apparent that I was going to run out of batter fast. So I made another batch of batter, for a total of ½ pound of besan and 1 cup of water. I <i>still</i> ran out of batter before I got to the potatoes. And this was just using 2 half-pound onions and 8 spinach leaves, as you suggested. Just doing some guesstimates, it would seem that one pound of besan to 4 5 pounds of veggies would be appropriate. Obviously, we cant get this down to an exact science because the primary factor would be the total surface area of the vegetables being coated, so the type of veggies used and the way theyre cut would be an issue. However, the water to besan ratio you suggested seemed absolutely perfect. One cup of water per ½ pound of besan made a batter of perfect consistency.
 
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