PURAN POLI( WHEAT FLOUR )

Ingredients:

For Outer cover:

Wheat flour - 1 cup 

Warm water 

Salt to taste 

Oil 

For stuffing :

For stuffing:

Channa dhal - 1/2  cup 

Grated Jaggery 

Cardamom powder 

Ghee

Method:

Mix wheat flour with salt , oil & water and make soft dough cover with  food wrapper for 15- 20 min.

Wash dhal & cook in pressure cooker for 3 whistles.

Heat ghee in a pan  add channa dhal and keep it in medium flame till the water evaporates and then add jaggery &  cardamom powder. Keep for sometime till the puran becomes dry.

Grease the palms with little oil and make the dough into lemon sized balls. Take one ball from the dough and make small roti & keep the puran in the center and fold the edges to cover them.

Take the rolling board sprinkle some flour and place the stuffed ball and roll it very gently. Make sure your puran did not come out.To avoid this you grease some oil in the rolling board instead of flour  make poli by pressing the ball with palm or on plastic sheet.

Heat the tava and place the poli on tava .cook both  sides until the color changes to light brown and apply some ghee while making poli.

Serve puran poli and enjoy..........

Note :  I dint add so much ghee just i have added 1 tsp even though it tastes very gud.

Try out this recipe & you can free to write any comment on it .....

PURAN POLI ( All purpose flour)

Puran poli is one of the sweet and tasty dish. In southern India, it is known as Obbattu and Boli in Tamilnadu. I have learned  this recipe from my friend. It will be like stuffed paratha. We can use both sugar  or jaggery and also we can do this in wheat flour & All purpose flour ( Maida).Mostly they will make this poli with channa dhal but we can

 make it with  toor dhal it will taste equally good.

    

              

Ingredients:

For outer cover:

Maida( All purpose flour) - 1cup 

Water 

Salt to taste 

oil 

For stuffing:

Channa dhal - 1/2  cup 

Grated Jaggery 

Cardamom powder 

Ghee

Method:

Mix maida with salt , oil & water and make soft dough cover with wet cloth or food wrapper for 2 - 3 hrs. 

Wash dhal & cook in pressure cooker for 3 whistles.

Heat ghee in a pan  add channa dhal and keep it in medium flame till the water evaporates and then add jaggery &  cardamom powder. Keep for sometime till the puran becomes dry.

Grease the palms with little oil and make the dough into lemon sized balls. Take one ball from the dough and make small roti & keep the puran in the center and fold the edges to cover them.

Take the rolling board sprinkle some flour and place the stuffed ball and roll it very gently. Make sure your puran did not come out.To avoid this you grease some oil in the rolling board instead of flour  make poli by pressing the ball with palm or on plastic sheet.

Heat the tava and place the poli on tava .cook both  sides until the color changes to light brown and apply some ghee while making poli.

Serve puran poli and enjoy..........

TOMATO RICE

Ingredients:

Onion -1 (medium)

Tomato -  3 big 

Garlic - 5 pods

Ginger - small piece

Cloves - 4 

Bay leaves - 3-4 

Basmati rice - 1 1/2 cups 

Green chillies - 3 

Chilli powder - 1 1/2 teaspoon 

Turmeric powder - 1/2 pinch 

Water - 3 cups 

Curry leaves - 3 -4 

Salt to taste 

Oil 

Ghee 

Method:

Wash the rice and keep aside. Chop the onion into thin slices.

Then chop the green chillies, garlic , ginger & Finely chop the tomatoes.

Now add ginger, garlic , cloves & cinnamon to the mixer and grind it once & remove it .

Heat 1 teaspoon of oil & 4 teaspoon of ghee add bay leaves , green chillies and the grinded mixture fry till u get nice aroma.

Now add the onions fry till  golden brown.

Then add chopped tomatoes , turmeric powder, chilli powder & salt. cover it with lid for 5 min till the tomatoes become soft.

Add the washed rice into the gravy then mix well.

Now remove from heat pour this gravy into rice cooker with 3 cups of water.

 Tomato rice is ready serve with raita , potato curry or with chips.

CARROT KHEER

It is very easy to prepare.It is a traditional Indian dessert. Usually they make vermicelli payasam or rice payasam but it is different one and easy one. 

Ingredients:

1 packet baby carrots

1 liter fat free milk or whole milk 

sugar 2 cup 

1/2 tsp cardamom powder 

Some cashews & raisins 

Ghee

Method:

Wash the carrots cut the edges & peel the skin and boil it in pressure cooker.

Boil the milk and leave it on low heat. In mean while add 1 tsp of ghee in pan and fry the raisins till fluffy.

Add  the boiled carrots & cashews into a grinder and make paste of it .

Then add the carrot paste into the boiling milk and keep it on medium heat. stir it continuously and add sugar and cardamom powder and stir well.

Heat the mixture until the raw smell goes out from the carrot.

Now refrigerate it for cold or you can serve it hot as per choice.

Garnish with the roasted raisins.

 

POORI MASALA

Ingredients:

 5-6 potato(boiled & peeled)

Onion - 1 small sliced

Uustard seeds  - 1 tsp

Urad dhal - 1 tsp 

Chana dhal - 1 tsp 

Curry leaves - 4-5 

Green chilli - 4 -5 

Ginger - 1 tbsp grated 

Turmeric powder - 1 tsp

Hing - a pinch 

Water - 1 cup 

Salt to taste 

Oil - 1 tbl spoon 

Method:

When potatoes or boiled & cool cut it into cubes or lightly mash it with masher.

Heat oil in a pan add mustard seeds, when begin to splutter add urad dhal, chana dhal , curry leaves , ginger , hing , onions &  salt. Saute the onions till it is translucent. Then add turmeric powder & potato saute it for few mintues. 

Serve hot with poori.

POORI RECIPE

Ingredients:

1 cup wheat flour

1 tsp warm oil 

1/2 cup warm water 

Rice flour

oil for deep frying

salt 

Method:

Take a large bowl, add wheat flour , salt, & add 1 tsp of warm oil to it. Mix all the ingredients with the warm water and knead it into a soft dough. Keep the dough for 10 -15 min.

Now roll out small ball out of the dough and then lightly dip in rice flour and then roll out small chappati out of it.Now take oil in a heavy bottomed pan and fry these poories.

Serve hot with poori masala or chole or tomato thooku.

APPAM

Appam is one of the traditional recipe in Kerala. Appam is served with coconut milk or with vegetable stew which is one of my favourite recipe. I have learned this recipe from my friend.

Ingredients: ( For 2 person)

1 cup  Raw rice

1 cup Boiled rice

1 tsp Fenugreek seeds

1 tsp Urad dhal

3 tbl spoon of coconut.

Pinch of baking soda

Salt to taste 

Method:

Soak the rice , Fenugreek seeds & urad dhal for 6-7 hrs or whole night. Drain the soaked rice and grind along with coconut to a thick paste. Add baking soda and salt to the batter and mix well. Keep the batter for 8 hrs for fermentation.

Heat a non-stick pan which is shallow. In a spoon take the batter and pour the batter in the middle of the pan. Gently swirl the pan around so the thin layer of the batter cover the sides and thick part collects at the bottom. Cover with lid and cook for 1 min till the edges become golden brown and it is required only to cook on the one side.

Note:    While making appam if u want it more soft u can add little baking soda or egg whites.

It will make ur appam more soft.