I am fine thank you, Ayesha. I don't have Maharashtrian recipes for besan but these are the ones:
Besan Dhokla, Besan ka Cheela, Gatte Rasedar, Pakoda.
Just write these in the search engine to reach any recipe you like.
An ideal equipment is a stone grinder. In India electriacally operated ones are also available, which you might find in some Indian store I guess.Alternately we have food processors which have a wet grinding attachment which works pretty well too, but you have to gauge how much water has to be added. It would grind in your blender, if adequate amount of water is added. People do that too, but keep the water to minimum, as it should not be 'watery'. In case you are likely to make these often enough I would suggest you explore an Indian store.
Tamattar Pyaaz ka Masala
2 cups, grated onions 1 tsp garlic paste 1tsp ginger paste
1/2 cup tomato, grated 1/4 cup (60 gs) oil
2 tsp cumin seeds 2 bay leaves 1/2 tsp turmeric 2 tsp salt
1/2 tsp garam masala 1/2 tsp powdered red pepper 1 tbsp powdered coriander seeds
Method
1. In a heavy based sauce-pan, heat the oil and add the cumin seeds and the bay leaves.
2. When the seeds begin to splutter, add the onion, garlic and ginger and saute till brown and fat separates.
3. Add tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates.
You should use chicken keema. If you do not get it, grind it in the mixie, till smooth like a dough. If it is chunky means it has not ground well. Chicken keema is available in the market.
