An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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You know my life is a constant battle between my love for food and not to gain weight .... Haha ... I know it is just near to impossible as I like to experience all types of traditional as well as fusion food and as you all know traditional Indian food is super tasty but full of calories. Some times my fun, food and nutrition changes slightly Into fun, food and taste and I love it.
Recently got a chance to explore Marathi food as very close friend Belongs to Maharashtra and Marathi SHE Makes very tasty cuisine ...... SHE Taught me, how to make traditional cuisine like pooran poli, aamti, bhakri, misal pav, vada kotambir etc. I tried almost all of them and it Turned out to be very nice.
I love the tradition of serving Puran poli ... a simple mixture of Soaked and boiled légumes and jaggery (Puran) in wheat flour stuffed pedas (poli) and rolled to make pooran poli into circuls, in Maharashtra pooranpoli offered as parsadam. It can not only be Offered as a 'prasadam', be made as a main meal and served along with aamti. Its nutritional profile is another rich to include it as part of everyday diet. légumes are excellent sources of protein used, fiber and folate. It also is a rich source of iron, calcium and other essential minerals.
My younger daughter just loves Puran poli, I make it very often.. just to see smile on her pretty face ..... thanks for sharing such 'a nice Vibha traditional recipe with me ... it's just awesome.
Though making Puran poli is little time but I am sure you Consuming will fold của sleeves for this tasty bite ... just follow step by step recipe for ur done !!!
My photo uploader is not working properly so i created photo collage of step by step recipe i hope this will help you ....
How to go about:
1 cup Powdered jaggery / Gur
Chana dal 1 cup / skinned spilled Bengal gram
3 cups water for cooking the chana dal pressure
2 tsp ghee
1 tsp fennel powder / saunf
¾ to 1 tsp dry ginger powder / saunth
½ tsp cardamom powder or finely crushed 4-5 Cardamoms
¼ tsp nutmeg powder / powder jaiphal
2 tsp coconut powder (optional)
for the poli - outer covering:
11/2 cups whole wheat flour / atta + ½ cup all purpose flour / Maida (or you can use 2 cups whole wheat cũng thay flour)
1 tsp oil or ghee
½ tsp salt or as required
¼ tsp turmeric powder / haldi (optional, to give a faint yellow color to the poli)
water Knead the dough as required to
oil or ghee for frying as required the Puran poli
1) Wash the dal well under cold running water till water runs clear. Soak it enough warm water for 30-45 Into minutes or soak for 1 to 1 1/2 hours in normal water.
2) Drain the soaking water and discard, add to pressure cooker dal with fresh 2 1/2 cups of water. Close the lid, put the weight on and turn the heat to medium. Cook for 4 whistles or the dal dal is cooked till but not mushy. Please adjust to your cooking time theo place like we were in Srinagar khi use it to take a little longer to cook.
3) Drain the water in a bowl keep aside for later use. Very lightly press the dal, considering all the water will drain out through sieve and dal will get mashed a bit. By pressing, very soft and mashed dal ít will drain with water will help to thicken this the 'aamti'. If you are not then you can aamti making use this water for soup or mix Dal flour to make chapatis print.
4) Take mashed dal in a pan with jaggery. Turn the heat on medium and start cooking. It will start to melt. keep stirring.
5) When jaggery melts completely, it will be very thin consistency. Continue stirring and cooking. It will start to thicken up. Along with stirring, so scrap the pan sides and bottom to Prevent from sticking.
6) Add cardamom powder and saffron, mix well.
7) It is really simple to check Puran is right consistency: spatula or spoon take, insert vertically in the center, if it stands then it is ready like this, turn off the stove. If spoon falls down then it needs to be cook more. (These are tricks mà can only share with you của friend Vibha thanks; p)
8) Let the stuffing cool to touch, meanwhile make dough.
For the dough:
1) Mix in a bowl of salt and atta. Drizzle oil and rub the flour using Fingertips Into.
2) Then start kneading the dough by adding water a little time. You have to Knead for about 4-5 min it nicely. Smooth and soft dough nên, just like paratha dough. Cover and let it rest for 15 minues.
3) Now Puran is cool to the touch and the dough is rested. Divide the 6 equal portions Into Puran and smooth balls. (Do not put the pan (chứa We Made Puran) in the sink to wash, Because We will use the same pan to make 'katachi amti')
4) Also divide the dough Into equal portions and make smooth 6 balls. Flatten it out giữa của palms.
5) Work with one flattened dish at a time. Into 3 inch diameter circle Roll.
6) Put the stuffing in the center ball and start gathering the edges, pinch to seal in the center.
7) Flatten it with the help of Your Hand.
8) Into Dust little flour and roll gently 5-6 inch diameter Into poli
9) Heat the skillet on medium heat or tawa. Once hot place and let it cook poli one on bottom side.
10) When cooked and turnd light brown, flip it.
11) Smear some ghee on top.
12) Flip and cook by pressing gently with spatula.
13) Smear some ghee, by this time bottom part has brown spots and it is ít cooked.
14) Flip and cook the other side by pressing again. If it will puff up đúng rolled.
15) Once cooked from Both Sides, remove it to the plate, apply some more on top and serve hot ghee ngay.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…