This besan chilla recipe was something that my grandfather made for us. Growing up, summer and winter vacations were always at my grandparents’ house. My grandmother was a great cook and almost all meals were cooked by her, but besan ka chilla and cold coffee were my grandfather’s forte.
Besan ka Chilla is kind of like a vegetarian omelet made from gram flour mixed with water (all those aquafaba stories you hear today- apparently something similar was being done by our grandparents long back and we had no clue).
Since nobody in our family, for religious purposes or because of allergies, had any problems with egg, my grandfather would make a variant of the besan ka chilla and would add egg to the whole mix. You can of course make it eggless, but then it wont be my grandfather’s recipe. I do have an eggless version with moong dal in the archives but today I am sharing the version that I have grown up on.
This post on buttermilk biscuits and homemade egg mcmuffins was supposed to go live on Father’s Day. It even started with this line: “With Father’s Day today, its only apt to post this recipe.”
But as you might have noticed, it did not go live on Father’s Day and instead on a Tuesday which I generally reserve for indian food as part of my Garam Masala Tuesdays series.
It is never to late to honor the special man in our life- who is there no matter what. And I dont need a single day to make my father know how much he means to me. I have mentioned this before as well, he is one person who always goes through my posts. Reads them, comments on them and then later sometimes even talks to me about the post. And no matter how mad he is at my decisions, he is always looking out for me and supporting me the best way he can.
Amidst packing at my parents’ place and cleaning the refrigerator- attempting to use left over sour cream and a batch of blueberries, and flipping through the recipes July’s Indian issue of Good Housekeeping, this moistand flavorful Blueberry and Sour Cream Loaf was made.
When I told a friend of mine that I was posting the recipe for this loaf on the blog today, the question arose what is the difference between a sweet loaf and a cake. While I answered the doubt to the best of my knowledge, I wondered what the web had to say about it and did a quick google search to find the exact difference.
The most obvious difference is the tin used to make the baked good in question. Loaf cakes are always baked in a loaf pan, whereas cakes in other square or round tins. And even though both cakes and loaf cakes share similar ingredients, the ratio of flour, fat, sugar and the mixing methods are different and make a difference in the final product.
While quick breads (like banana bread, scones and muffins) are made by combining the wet ingredients in one bowl and the dry ingredients in the other and then mixing the two till just combined with few lumps, cakes are made by creaming the butter and sugar together (or by folding whipped egg whites into flour, sugar, yolks mixture- the chiffon method), lending a finer crumb to cakes. Thus, cakes are generally lighter than loafs and other quick breads. Kind of like the difference between a muffin and a cupcake, a cupcake being a mini cake and a muffin being a type of quick bread.