PURAN POLI AND A SHORT BREAK

Marathi sweet ''Puran poli'' is one of our families favourite sweet. This is perfect for all the occasion. Believe me friends it has got lots of work but tastes heavenlly when its done with patience. My way of making puran poli is entirly different from others. I prepare them adding moong dal with sugar instead of channa dal and jaggery and for the extra taste I fry the stuffing in ghee. I really cannot prepare this all by myself. My hubby is expert in filling the stuff and roll them perfectly into equal same size. So what I do is before rajesh returns from office, I prepare the stuffing and the dough. Later filling and rolling is his job. Thus we prepare together and have a nice time at the final stage.

I am so happy to post this recipe and glad that I participate in ''DIWALI EVENT'' before taking a short break.

INGREDIENTS FOR MAKING STUFFING.

1 cup moong dal.

1 or 3/4 cup Sugar.

1 tbs Cardamom powder.

1/2 Cup Ghee.

INGRIDENTS FOR MAKING DOUGH.

1 1/2 cup Maida.

2 tbs Ghee.

Water as per required.

Salt to taste.

METHOD.

Cook moong dal in cooker till its well cooked. I add less water to cook so that theres no excess water to be drained. The dal should be dry enough and mashed well. Keep aside.

Heat pan and add ghee. Add mashed dal and fry it in ghee for few sec. Then add sugar and mix well. Keep on stirring occasionly till its becomes in the form of dough. At the time of removing from stove add cardomom powder. Let it cool for while. Later divide them equally into small balls.

Meanwhile mix all the ingredients for making dough. Make it very soft adding few ghee at the end. Divide the dough into equally small balls.

With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of moong dal stuffing in the centre and fold the disc from all sides to cover the paste completely.

Carefully reroll the dough into full sized thin chappathi. Make sure the stuffing does not come out.

Preheat a frying pan on a medium heat. Add 1 tsp ghee and place the puran poli. When its slight brown apply little more ghee and continue flipping the poli frequently. Cook until both the sides are slight brown.

Serve with a touch of ghee on its side.

I am sending this recipe to ''FESTIVE FOOD: DIWALI CELEBRATION'' HOSTED BY PRITI

Also sending to ''EVENT OF THE MONTH: SATISFY YOUT SWEET TOOTH'' HOSTED BY SUDESHNA




Also sending this to ''JFI - FESTIVAL TREATS ''HOSTED BY SRIVALLI.



Also sending to ''YUMMY FESTIVAL FEAST - DIWALI'' HOSTED BY PALLAVI.



AWARDS TIME.

My friend ''SUDESHNA'' has pleasured me giving ''BUTTERFLY AWARD'' AND ''GOOD JOB AWARD''. Thanks a lot for remembering me sudeshna. I will cherish it forever.

TAKING SHORT BREAK.

Friends , We are shifting our apartment to new place in 2 weeks. So will not be blogging for few days. Will truly miss all ur wonderful recipe :( .The main thing that struck my mind is cleaning the current resident , packing all the stuff's bla bla bla. One happy news is my daughter 'SMERA' will start going to preschool this oct end. Yeah at the time of shifting.

So will return to the lovly blogging world once I am settled. Till then miss you all a lot and also the events. If possible do miss me too guys :)

I WISH U ALL ''ADVANCED HAPPY AND PROSPEROUS DIWALI'' AND ''HAPPY HALLOWEEN''.

ENJOY !!

SPICY CHICKEN BIRIYANI.

This is my first non veg rice item ''CHICKEN BIRIYANI'' that I adopted ''SRIVALLI'' who is expert in cooking and a wonderful lovable person. Her all recipes makes me tempt. I must appreciate her at the time of round up. She present the post soo neatly and also in order. Hats off to u dear. Am really glad to say I tired ur recipe and the taste was soo perfect and delicious with boondi raita. Thank u soo much srivalli for sharing us such a wonderful recipe.

The variation I have done is added garam masala powder. While cooking rice separetly in cooker I added a pinch of saffron. Thus it gives colour and a nice saffron flavour to the rice and finally garnished with fried onions. And for the plating, credit goes to my hubby. He shaped tomato and its a great idea filling inside with boondi raita. Have a look :)



INGREDIENTS FOR MARINATING CHICKEN.

250 gms Boneless Chicken.

1/2 cup Curd.

1 tsp Chilli powder.

1 tsp Coriander powder.

Turmeric powder a pinch.

1 tsp Ginger Garlic paste.

1/2 cup Mint Leaves.

1/2 cup Coriander leaves.

FOR RICE.

3 cups Cooked Basmati Rice.

2 Onions .

2 Green chillies.

1 tsp Chilli powder.

1 tsp Coriander powder.

1 tsp Ginger Garlic paste.

1 tsp Garam masala.

2"Cinnamon.

1 Bay leaf.

3 Cloves.

2 Cardamom.

Salt to taste.

2 tbsp Oil.

INGREDIENTS FOR MAKING FRIED ONIONS FOR GARNISH.

1 Onion.

2 tbsp gram flour.

Salt to taste.

Oil for deep frying.

Coriander leaves.

METHOD.

Clean and chop chicken to required size. Mix curd, chilli pd, coriander pd ,turmeric pd , Mint and coriander leaves to the chicken. Let it marinate for half an hour.

Heat oil in a pan, add all the whole spices followed by the onions and ginger garlic paste. Fry them till it turns brown. Add chilli pd , coriander pd , turmeric pd , garam masala and salt and fry them for 1 min. Then add the chicken marinadea and cook on high flame for 5 mins and simmer till the oil comes out.

Add the cooked basmati rice and stir.

In a bowl cut the onions as julienne. Mix it with gramflour and salt. Deep fry them in oil till its brown and crispy. Garnish them on the top of chicken biriyani also with coriander leaves.

Serve hot with ''Boondi raita''.

Am soo happy to send my entry to ''RICE MELA'' HOSTED BY SRIVALLI.

Also this has been bookmarked and sent to RUTH'S ''BOOKMARKED RECIPES POSTED EVERY MONDAY.

Also sending to ''CHICKEN EVENT'' HOSTING BY SRILEKHA

Enjoy!!

BOONDI RAITA

Raitas are the salad with the combination of yogurt and raw vegetables. Boondies are the tiny little gram flour fried dumplings which is served as snack as well as in raitas. This is the excellent side dish that goes well with spicy biriyani or pulao or any flavoured rice item and also with the chappaties too. Readymade boondies are available in super markets but I always prefer fresh homemade boodies. To make the boondi raita even more healthier, these fried boodies are soaked in water and hence the excess oil is drained off. But here I just added the boondies just before serving because I love them to have crispy.




INGREDIENTS FOR BOONDI.

1/2 Cup Gram flour.

Water as per required.

Pinch of baking soda.

Salt to taste.

Oil for deep frying.

METHOD.

Mix gramflour, salt, baking soda in a bowl with required amount of water. The consistency of the batter should be light enough.


Heat oil in a pan. Holding the large slotted spoon above the pan, pour the batter at the time into the oil carefully. They will froth in the hot oil, then rise to the surface. Fry till its done and place them on tissue to absorb excess oil.

Boondies are ready to serve.

INGREDIENTS FOR RAITA.

Boondi as per required.

1 Cup Yogurt.

1/4 Cup Milk.

1/4 tsp Red chilli powder.

Salt to taste.

GARNISH.

1 tbsp Chopped Coriander leaves.

2 tbsp Boodies.

METHOD.

Beat the yogurt and milk to get smooth consistency. Add salt, and chilli powder. Mix well.

Add boondi and mix well jsut before the serving.

Finally garnish with coriander leaves and some more boondies.

AWARDS TIME.

CURRY LEAF AND SIREESHA has honoured my blog presenting me a new ''BUTTERFLY AWARD''. Isn't that pretty? Thanks a lot to both of you.





The rules of the blog:


Put the logo on your blog.

Add a link to the person who awarded you.

Nominate 10 other blogs. Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I would love to nominate:

RANJI , ASHA , UMA , BHARATHY , YASMEEN , LAVANYA ,

SIG , JAISHREE , ANUDIVYA , SUKANYA RAMKUMAR.

Congratulation.

Enjoy !!

RIDGE GOURD CRISP AND BWP SALAD.

I love ridge gourd right from my childhood when my mom used to prepare this when am back from school. It goes well with rice as well as a snack item too. We konkani's call it as ''GHOSALE BALLUK''. I know it sounds different. This is simple and quick snack. Its crispy when its eaten hot.

INGREDIENTS.

1 Ridge gourd.

1/2 cup Rice flour.

Salt to taste.

Oil for deep fry.

METHOD.

Peel out the outside skin. Wash it and drain them. Cut into round thin pieces. Apply salt and keep it aside.

In a plate spread riceflour. Take out each pieces and cover them with riceflour all around pressing slightly.

Heat oil in a pan. Drop the piece one by one carefully. Cook till its slight brown.

Serve hot.

DIFFRENT NOTE.

You all must be wondering whats BWP salad is?. Its nothing but ''BROKEN WHEAT POMEGRANATE SALAD''. My friend JAYA has suggested one healthy diet salad which I would like to contribute on behalf of her to ''DIET FOOD EVENT'' HOSTED BY DIVYA. It is equal to full meal and she used to have it in her daily diet. Thanks for the lovly entry jaya and you have presented very well.

INGREDIENTS.

1 cup Broken wheat.

1/2 cup Peanuts.

1 Vegetable soup cube / maggi tastemaker.

1 Pomegranate.

1/2 cup Mint or coriander leaves.

1 tbs Lime juice.

2 tbs Extra virgin olive oil.

2 tbs Chopped onions.(Optional).

Salt and pepper to taste.

For non veggie people, boiled shredded chicken can be added. This makes them perfect.

METHOD.

Soak broken wheat for 2 to 3 hours. Drain and spread on a paper towel to get rid of the water.

Peanuts should be roasted without adding oil.

Mix all the above and tasty healthy salad is ready.

Enjoy!!

TILAPIA CHEDDAR WITH STIR FRIED VEGGIES

One of my old posted recipe was ''Chicken cheddar'' which I got the recipe from Foodnetwork. So with the same procedure I tried with Fish fillets. It really came out gud. Its healthy too and a comfort snack.

INGREDIENTS FOR TILAPIA CHEDDAR.

2 Tilapia fillets.

2 Egg.

1 cup Bread crumbs.

1 tbs Chopped parsley.

1 tbs Oil.

1/2 cup all purpose flour.

1/2 cup shredded cheddar cheese.

Salt and pepper to taste.

METHOD.

Season fish fillets with salt and pepper and keep aside for 15 min.

In a bowl break egg and whisk it. It should be enough to dip the marinated fish.

On a plate combine flour, salt and pepper.

On another plate mix bread crumbs, chopped parsley, shredded cheddar, salt and pepper.

Coat the fillets with flour mixture on both the sides. Then dip into egg mixture and finally to the bread crumbs mixture, pressing lightly on both the sides.

Heat 1 tbs oil in a pan and place the fillets gently. On a low heat cook fillets on both the sides until brown.

Serve hot.

INGREDIENTS FOR STIR FIRED VEGGIES.

1/4 cup Onions.

1/4 cup Coloured Bell peppers.

1/4 cup Mushrooms.

Remaning Beaten Egg.

1 tsp Oil.

Salt and pepper to taste.

Half Lime.

METHOD.

Heat oil in pan. Add all the veggies with salt and pepper. Close the lid for 2 min and remove them from flame. Squeeze fresh lime on the top and serve.

Indeed the fish are higly rich in proteins so sending this recipe to ''DIET FOOD EVENT'' HOSTING BY DIVYA.

Enjoy !!

KHEERLA SUKKE (BAMBOO SIDEDISH)

I learnt this unique Bamboo sidedish from my mother in law. In konkani we say 'Kheerlu' for bamboo. In mangalore we get it in huge large quantity. Let me tell you all the loving part of my father in law. I am trully blessed to have loving inlaws like them. He never let me do the bamboo chopping as its very hard to remove the skin and to chop them into tiny pieces. He does it all by himself. The bamboo chopping will be in bulky amount so what we do is store it in air tight container and refrigarate them. It will be fresh for 1 week. Now currently being in US, when I saw fresh bamboo shoots in Chinese market, I was very much thrilled. I have seen canned ones but was not feeling comfortable taking them than that of the fresh ones. Have a look at my recipe.

INGREDIENTS.

2 cups Chopped Bamboo.

1/2 cup Chopped Potato.

1/2 tsp Mustard seeds.

1/2 tsp chilli powder.

1/2 tsp Urad dal.

1/4 tsp turmeric powder.

1 tbsp Grated coconut.

1 tbs Tamarind extract.

1 cup Water.

1 tsp coconut oil.

Salt to taste.

METHOD.

Wash the chopped bamboo and potato under running water. Drain and keep them aside.

Heat oil in a pan, add mustard seeds and urad dal. Fry till the urad dal colour turns slight brown.

Add chopped bamboo and potato with water. Bring to boil and simmer for 15 to 20 min or until the veggies cook.

Meanwhile in plate , mix coconut with red chilly and turmeric powder.

Add the coconut mixture to the cooked bamboo and potato with adjusted amount of salt and tamarind extract.

Remove from the flame and drizzle few drops of coconut oil on the top of the sidedish.

The bamboo's are higly rich in proteins so sending this recipe to ''DIET FOOD EVENT'' HOSTING BY DIVYA.
Enjoy !!