Stuffed sweet flat bread / Puran Poli ( போளி )

Stuffed sweet flat bread / Puran Poli 

( இனிப்பு போளி )

Ingredients:

Plain flour / Maida ( மைதா )  -  2 1/2 cups

Cooking oil / Refined oil  ( எண்ணெய் )  - 1 cup

Bengal gram / Channa Dhal ( கடலை பருப்பு )  -  1 cup

Jaggery  ( வெல்லம் )  -  1 1/2 to 2 cups ( based on one' preference)

Powdered Cardamom seeds ( ஏலக்காய் தூள் ) -  2 tsp

Steps:

Take the plain flour in a wide large bowl like a basin. For this quantity of flour, you may need 1 cup of water and 1 cup of oil. Mix both water and oil, add it to the flour slowly and mix well. 

Depending on the flour texture you may need another quarter to half a cup of water. The dough should be very thin in a flowing consistency. It should neither be firm like chapathi dough nor watery like dosai batter. Maida will absorb water on standing, so dont worry if it looks sticky and watery.

Leave it aside for 30 to 45 minutes. 

Soak Channa dhal in water for minimum 45 minutes.

In a heavy bottom pan, boil 2 cups of water, add the soaked Bengal gram. 

Allow it to boil until it is just cooked not very soft. It shouldn't be over cooked.

Drain and let it cool.

In a blender, add a little of both boiled dhal and jaggery and blend to a fine paste.

Complete with the whole in batches.

In a skillet add the paste, a spoon of ghee and cook on a low flame. Cook for a few minutes, add powdered cardamom and switch off the flame. The filling is ready now.

Once the filling has cooled, take lemon sized portions and roll into balls.

Knead the flour dough again, add one or two spoons of oil if needed.

Pinch a small portion, flatten to just hold a ball of the stuffing.

Cover the ball completely with the dough. Pinch away the excess flour.

On a greased plastic sheet, spread the stuffed ball to a flat round shape.

In a greased hot plate, cook the sweetened flat bread on both sides till golden brown.
Remove, while it is hot spread a few drops of ghee over it and serve.

My Notes:

My Maternal Grandmother is an expertise to prepare this delicacy. I have seen her prepare quite often at my Mother' place

 I remember the first time I had prepared on the eve of deepavali at Chennai in 2000. It was well appreciated by my Parents in law and my Dad. A success on the first attempt . I must have learnt well through those observation from Granny' cooking. :) 

Recently I had prepared the above at my elder sis' house. It was my date of birth and a treat that everyone relished. ;)

My younger sister taught the easier way to coat the maida flour with the sweet stuffing inside. This method was easy, with a uniform coating of the flour. The video will show clearly.

This is one of the recipe that has to be prepared with plain flour, which I normally refrain from using. At least now organic unbleached plain flour is available is a relief.

 I do not use baking soda in  cooking. The flour is softened with the generous amount of oil. After leaving the dough at room temperature for 45 minutes to an hour, you will find the excess oil separating from the dough. 

Boil the dhal in an open vessel. Do not pressure cook. Even with 1 whistle ( less cooking time), it becomes sticky after mixing with jaggery. If the stuffing is sticky you may face difficulties to flatten the poli. I guess its the steam and the pressure built inside the cooker.

The ghee glazed poli when ripped with just 2 fingers from the edge is a soft thin outer layer outside with a crumbly sweet inside is an excellent combination. Yummy..

Before ending this post, I would like to thank my family and friends for encouraging me to keep posting and keeping this blog alive. It is exactly an year ago that I started this blog spot. Celebrating the first year with this sweet post. :)) 

With 4  trips to India this year and other commitments  I am content that I could post close to 60 recipes though the target was 100.

 Hope to strike a century this year :)

Pandan Coconut milk Rice ( பாண்டான் இலை தேங்காய் பால் சோறு )

Pandan Coconut milk Rice

 ( பாண்டான் இலை தேங்காய் பால் சோறு )

Ingredients:

Raw rice or Basmati rice  - 1 cup

Pandan leaves  -  3 nos

Coconut Milk  -  1 cup

Water  -  1 cup

Garlic and Ginger  - finely chopped 1 spoon each.

Steps:

Soak the rice in water for 15 to 20 minutes.

Heat oil or butter in a pressure cooker, saute the garlic and ginger.

Add in water and coconut milk and salt.

Tie the pandan leaf into a knot and drop into the boiling water coconut milk mixture.

Drain water and add in the rice. Cook for 2 whistles and slow cook for a minute.

Fluff the rice and serve the fragrant rice hot.

My Notes:

Pandan leaves is used widely in South East Asian cooking. Long, narrow blade like leaves are aromatic and used as a flavour enhancer in rice dishes, pastries and cakes.

Singaporeans and Malaysians are pandan lovers especially the rice, nasi lemak.

Nasi lemak ( the fragrant rice )is a national food of Malaysia and is eaten with fish sambal, fried peanuts, boiled egg and cucumber.

Pandan leaves are used in many desserts including chiffon cakes and beverages.

The leaves acts as an substitute for fragrant rice like basmati rice. So we can cook pandan leaves with normal white rice to get a fantastic tasty fragrant rice.

The leaves give not only a great aroma to the cooked rice but also believed to be having anti inflammatory and anti microbial properties. 

For the New Year lunch, I had cooked pandan rice and an accomplishment of mixed vegetable kurma. 

Mango salad is also a good choice to go with.

Kodo Millet Pudding ( வரகு அரிசி பொங்கல்)

Kodo Millet Pudding ( வரகு அரிசி பொங்கல்)

Ingredients:

Kodo Millet ( வரகு அரிசி )  -  1 கப்

 Jaggery   ( வெல்லம்)  -  1 கப்

Milk  ( பால் )  - 1 கப்

Clarified Butter / Ghee   ( நெய் )  -  4 tbsp

 Cashew nuts ( முந்திரி பருப்பு )  -  5 to  6 halved

 Cardamom   ( ஏலக்காய் )  -  4 ( remove seeds from pod and powdered)

Edible Camphor  ( பச்சை கற்பூரம் )  -  a pinch

Steps:

In a skillet, add a spoon of  ghee and roast kodo millet until it gives a fragrant smell.

Add 2 cups of water and pressure cook for 3 whistles and slow cook for 3 minutes.

When pressure is released, take out the cooked millet, smash it well with a flat ladle.

Add a cup of milk and mix well.

In the skillet, add a cup of jaggery and 2 cups of water. Heat to melt.

Strain to remove the impurities and bring it to boil. Let it boil for 4 to 5 minutes.

Add the jaggery syrup to the cooked millet. 

Add the remaining ghee and cook for a few minutes. Switch off the flame.

Add fried cashew nuts, cardamom and camphor.

Hot kodo pudding is ready to serve.

My Notes:

Lately I have been incorporating millet varieties quite often in daily cooking. When it came to cook an offering for ' The Mother' on new year day, kodo millet was suggested and I took it without a second thought.
Any offering for the Divine is always beautiful and nice. This sweet pongal was no exception,came out very well. We all relished after the Satsangh at our Guru/Mentor' house.

ஓம் ஆனந்தமயி;சைத்தன்ய மயி;சத்தியமயி பரமே!

Varagu arisi as the kodo millet is called in Tamil, is an ancient crop domesticated in India 3000 years back. It is a nutri grain with high protein and fiber content.

Moong dhal can be added to sweet pongal varieties. Most of the time I do add to get an added flavour.

I chose milk in this recipe as milk also gives a rich taste. 

When milk is added to cook the millet, it tastes nice but half of the milk will be spilled and found in the water of the pressure cooker. Even if a larger vessel  and a lid is used, I have faced the problem. So I started adding milk to the hot cooked rice/millet.

Jaggery syrup is boiled well so that later, cooking time can be reduced eventually reducing the amount of ghee needed. If  jaggery or melted jaggery is added, it has to be cooked well and needs generous amount of ghee to keep the mixture from not sticking to the vessel.

Happy New Year 2016 to all ;)

Ezhlukari kootu ( ஏழுகறி கூட்டு)

Ezhlukari kootu ( ஏழுகறி கூட்டு)

Ingredients

Broad beans (அவரைக்காய் )  -  7 or 8
Raw Banana ( வாழைக்காய் )  -  1 (Medium size)

Pumpkin  ( பூசணிக்காய் )  -  a small piece

Sweet Potato ( சக்கரைவள்ளிக்கிழங்கு) -  1/2 or 1 depending on the size

Brinjal  ( கத்திரிக்காய்)  -  3 

Fresh Field beans  ( மொச்சைக்காய்)  -  1 small cup
Chow Chow (Chayote) ( சௌ சௌ)  -  1/2 from a medium size

Boiled Toor Dhal  -  1/2 cup
Tamarind  -  a small lemon size
Turmeric powder  -  1/2 tsp
Salt to taste

To grind:
Dry red chilies  -  2
Coriander seeds  - 2 tsp
Shredded Coconut  -  2 tbsp

Seasoning:
Mustard seeds  -  1 tsp
Asafoetida  -  a pinch
Curry leaves  -  a twig
Coconut oil  -  1 tbsp

Steps:

Wash and cut all the vegetables except sweet potato.

Pressure cook sweet potato, field beans and toor dhal.

Heat a teaspoon of oil, fry red chilies and coriander seeds and finally coconut. Cool and grind to a paste.

In a pot, add half cup of water, add chow chow  to cook first.

After 2 min, add broad beans followed by brinjal and raw banana and finally pumpkin.

When the vegetables are half cooked, add tamarind extract, turmeric powder and salt.

Add the ground paste and sweet potato pieces and let it boil well.

Add boiled dhal and mix well.

After a minute, remove from fire.

In a pan heat coconut oil and do the seasoning. Pour to the curry.

Ezhlukari kootu is ready to be served.

My Notes:

This dish is prepared specially for the thiruvathirai kali. But can be eaten with plain rice also.

7 types of vegetables are used and hence the name 'Ezhlukari'.

Elephant yam is used, but today I couldn't get one from the tamil grocery shop. Zulu potato or Coleus which is சிறுகிழங்கு in tamil can also be used. Instead of potato, I have included sweet potato.

The combination of vegetables can be of personal choice. 

Thiruvathirai Kali & Ezhlu kari kootu ( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali & Ezhlu kari kootu 

( திருவாதிரை களி & ஏழுகறி கூட்டு)

Thiruvathirai Kali

Ingredients:

Raw rice  -  1/2 cup

Jaggery      - less than 1/2 cup

Shredded Coconut  -  1/4 cup

Cardomom powder  -  1/4 tsp                      

Cashew nuts  - 5 (halved)

Clarified butter/ Ghee  - 4 tsp

Steps:

Dry roast the raw rice  until fragrant. Coarse grind the rice to get grains similar to semolina texture.

Pound the jaggery, add 2 cups of water and bring it to boil.

Strain to remove the impurities. Add the rice and grated coconut to the jaggery water.

Pressure cook the mixture, placing it in a vessel with a lid  to cover it.

When the pressure is released, take out the cooked Kali, mix well. 

Heat the ghee, fry the cashew nuts and add to it.

Add powdered cardamom. Mix well.

Serve hot with Ezhlukari kootu 

My Notes:

Thiruvathirai is a star  and in the tamil month of margazhli 'Arudra Darisanam' is celebrated by Shaivites on that day. It is the celebration of cosmic dance by Lord Shiva, which is represented by Nataraja form, on this full moon day. 

It is very significant in my family as my mother' birth star is thiruvathirai and my Father' name is Natarajan. What a special edition pair. ;)

Mom used to give for abhisegham and Margazhli upayam at temple on this day. 

Though both are physically not with us, blessing from heaven, we follow her tradition. 

Very nostalgic for me as I prepare thiruvathirai kali and the curry - ezhlukari kootu. Shall post that recipe separately.

For the kali, moong dhal can also be added. For 1 cup of rice, 2 tsp of moong dhal is dry roasted and coarse grinded with the rice. 

Less jaggery is added as the kali is eaten with the spicy curry. 

Cooking rice in jaggery gives a unique flavour. For sweet pongal, whole rice is cooked and then jaggery is added. Here there is a small variation.

Today at the temple, after arudra darisanam, the very same kali and ezhlukari kootu was served in the morning.

                               

Almond Pista Roll ( பாதாம் பிஸ்தா ரோல் )

Almond Pista Roll ( பாதாம் பிஸ்தா ரோல் )

Ingriedients:

Raw Almonds  ( பாதாம் பருப்பு )  : 2 1/2 cups

Raw unsalted Pistachios ( பிஸ்தா பருப்பு )  :  1 cup

Powdered sugar  ( பொடித்த சக்கரை )  :  3 cups

Clarified butter/ Ghee  ( நெய்  ) : 4 tsp

Green food color ( பச்சை கலர்) ( optional )  : 4 drops

  Steps:

Soak the almonds and pista separately for minimum one hour. 

Peel the skin of the nuts.

In a dry mixie jar, add sugar and grind to get a fine powder.

Add badam and grind to a fine paste. Use very less water, may be 1 or 2 tsp. Grind until you get a buttery consistency.

Repeat  with the pistachios.

Soaked almonds and pistas are peeled and ground to a fine paste.

                                                                                                                    

Take 2 heavy bottom sauce pans or any utensil suiting the purpose. Both the almonds and the pistas are to be cooked simultaneously. 

 Add 2 cups of powdered sugar in one and the other cup of sugar in the second pan. Let it melt and form a syrup. When a single string consistency of sugar syrup is formed, add the almond paste to the first and the pista paste to the second.

 Cook in a low flame, stirring continuously. 

  In between add a tsp of ghee so that the mixture doesn't stick to the pan. As the mixture is cooked, it leaves the sides and rolls into a ball. When felt between fingers, it should not stick to the fingers.That is the time it has to be removed from fire.
Transfer to a bowl and let it cool down. While still warm, knead it like you would do a dough.                                                                                                                                                                                                                                                 





Roll the pista dough into thin rod shaped strips. A bigger portion of almond mixture is rolled out into a flat base like a chapathi. place the pista, roll the almond to cover it. Cut into rolls of desired length.
Repeat the steps with the remaining dough.

My Notes:

My younger sister tried this recipe after watching in a cookery show, more than a decade ago. It was a hit and she prepares this quite often. I got the recipe from her and tried my hand at it. In the last few years trying out and taking note to remove the flaws each time. There are different methods in various cookbooks but this worked for me.

While grinding, adding less water will give a better consistency for faster cooking while adding to the sugar syrup. Or else will take a longer time to cook. Milk can also be used instead of water. 

Though I have mentioned the food color in the ingredient list, I refrain from using it. Natural pista color is fine but then its personal choice. You can go ahead as there are natural / organic food colours  available in the market now a days.

I have used sugar for moderate sweetness. Can increase the amount of sugar as desired.

A long process but the sight of our very own rolls done and loved ones relishing on them wipes away the tiresome and makes you happy.

 My younger son, who has a sweet tooth, enjoys this sweet treat.

My niece, sister in law' daughter, likes almond based sweets like the almond pista roll and kaju katli very much and is a pleasure to prepare this for her.

Puliyotharai / Tamarind Rice

 Tamarind Rice / Puliyotharai ( புளியோதரை )

                                      
                 

Ingredients:
Tamarind  - 2 lemon size
Peanuts     - a handful
Turmeric powder  -  1 tsp
Salt to taste
For Seasoning:
Mustard seeds  :  2 tsp
Split Urad dhal  :  2 tsp
Channa dhal  : 4 tsp
Dry red chilies  : 5 to 6 (halved)
Curry leaves  :  2 twigs
Asafoetida  :  1 tsp
Sesame ( Gingelly) oil  - 1/2 cup


To Mix with:
Cooked rice  -  2 cups ( as required)

For the spice powder:
Dry red chilies  : 4
Coriander seeds  :  4 tsp
Black pepper  : 1 tsp
Fenugreek seeds  :  1 tsp

                 

Dry roast the ingredients separately. Let it cool, grind to a fine powder.

Dry roast the peanuts in medium flame. Let it cool, remove the skin.

Soak tamarind in warm water for minimum 15 min. Using less water each time, extract the juice. May be 3 or 4 times. Keep the dilute one, extracted at the end, separately for sambar or other use.

Heat oil in a heavy bottom pot. Add the seasoning. Pour the thick tamarind juice followed by turmeric powder and salt.
As it boils and reduce to half, add the ground spice powder. Continue boiling in medium flame until the mixture becomes thick and oil begins to separate from the boiling mixture.
Add the roasted peanuts and switch off the flame.

Allow the cooked rice to cool. Add 2 tsp sesame oil. Add 2 tbsp or desired amount of the cooked tamarind mixture. Mix well.

Notes:

Puliyotharai, as the tamarind rice is called in Tamil, is the hot favourite among the mixed rice varieties like coconut rice, lemon rice, etc..
A salivating dish, especially when it is in the lunch box of the person next to you ;))
Puliyotharai is synonymous to temple prasadam especially at Perumal Kovils.
In earlier days and even now in some families, when a trip is planned one can expect this dish for a meal during the journey.Because of the tamarind and the method of preparation, it can stay fresh longer. A daytime train or bus journey is never complete without puliyotharai.
There are 6 to 7 variations of this recipe. I have given the version  prepared generation after generation by the women in our family.
In our home town, I remember the elders use coconut pieces and raw small onions (சின்ன வெங்காயம்) as an accomplishment. I have  got into the habit and surprised that my elder son also likes it. Tamarind is considered to be a 'heaty' food and I guess to balance that,onions are consumed.

There is a popular song, sung by the character Gadothgajan in the Tamil movie Maya Bazaar about this - Puliyotharayum sorum veguporuthama samabrum / புளியோதரையும் சோறும் வெகு பொருத்தமா சாம்பாரும்.. meaning sambar is the appropriate accomplishment for Puliyotharai. Some people prefer sambar.
Mostly vathal / vadagam is served (homemade rice crackers). Chips comes handy in today' busy world.
Whenever the woman in the family has to go outstation and leave the kitchen to the gents of the household, tamarind mixture / புளிகாய்ச்சல் is prepared beforehand and given  for  their convenience. My home is no exception. My younger son' favourite with loads of peanuts in it. Recently I made before leaving for a short trip to India.

This mixture can be mixed not only with cooked rice but also with Idiyappam / string hoppers.
Shall post the steps to make Idiyappam using rice flour later.

Meantime enjoy the yummy Puliyotharai with a side dish of our choice.  :)