cardamom powder

Puran Poli

/ Sameera's Kitchen / Leave a comment

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Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.

Ingredients:

For Puran:

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

For Poli:

1 cup Maida

1/2 cup Wheat flour.

1/2 cup Rawa.

1/2 cup Water.

1/2 cup Oil.

Pinch of  Haldi

Salt to taste.

Ghee for smearing.

Rice flour for rolling.

Method:

Soak chana dal in 3 cups water for 2 to 3 hours.                                           .

Cook  on medium heat for 10 minutes or till the dal becomes tender.

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Drain any excess water and mash the dal lightly using the back of the spoon.

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Add grated jaggery.

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and cook well till jaggery is completely dissolved .

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Further cook till mixture thickens stirring continuously.

 

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Add the cardamom powder, nutmeg powder,  and black pepper powder mix well.

Consider mixture done,if the spoon stands straight in the mixture without falling.

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Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.

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Keep aside.

In a bowl soak rawa in equal amount of water for an hour.

Add wheat flour,maida,salt,turmeric powder and oil.

Knead to form a soft dough.

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Keep covered under wet cloth foe 1/2 an hour.

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Divide dough and stuffing into equal portions.

Take one portion of dough.

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Flatten with hand.

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Place stuffing in the centre.

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Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.

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Flatten the dough

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Roll  into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.

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Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.

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Press with muslin cloth while roasting.

Smear a little ghee on puran poli.

Repeat with the remaining dough and filling to make  puran polis.

Serve hot.

Tip:Water drained from cooked dal can be used to make Kattachi Aamti.

Happy Cooking !!!

Sameera.

 

 

 

Gul-Chun Ghalun Ghavane(Rice pancake with coconut and jaggery filling)

/ Sameera's Kitchen / Leave a comment

 

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It is said that Ganpati Bappa likes sweets made from Rice floor,jaggery and coconut,hence modaks are his favourite,but when you dont have much time to spare,this dish is made as offering to Bappa,made from same ingredients as modaks but less time consuming….tasty and yummy…

Ingredients: 

2 cups Raw rice.(any variant)

1/2 cup Rice flour.(Optional)

1 tsp Salt.

Oil.

For Filling:

1 cup grated Coconut.

3/4 cup chopped Jaggery.

1 tsp Ghee.

1 tsp Cardamom powder.

1 tbsp Cashewnut pieces.

1 tsp Khus Khus (Poppy seeds)

pinch of Salt.

Method: 

Wash and soak rice in 4 to 5 cups of water for 8 hours.

Heat a pan,add ghee,coconut and jaggery,cook till jaggery melts and mixes well with coconut,add cahewnut pieces and khus khus.Cook stirring in between till water completely evaporates and mixture becomes dry.Switch off the gas and add cardamom powder,mix well.Remove in a bowl and keep for cooling.

Grind the saoked rice into fine paste.Add rice flour,salt and water to adjust the consistency.Consistency should be like that of buttermilk.As per my mother in law, adding of rice flour helps in making crisp ghavans,but my mom makes it just with rice paste.

Usually a special griddle called Bhide is used to make these,but same can be made in non stick pan also.

Cut one onion into half and pierce a fork in it.Use this to grease the griddle with oil.Alternately a tissue paper dipped in oil or silicone brush can also be used.

Heat the griddle on high heat,stir and pour the batter spreading on the griddle.

Lower the heat and let it cook,now spread a spoon ful of Chun(coconut and jaggery mixture)on it till it leaves side and becomes crispy(No need to turn and cook on other side).Fold in half.

Again fold in half.

Remove on banana leaf or cotton cloth.

Repeat the process to make another ghavan.

If made in advance can be reheated in microwave just before serving.

Tip:Any variety of rice can be used to make ghavans,I make it with basmati,basmati tukda or brown rice.My mom uses ukde tandul (boiled rice).

Happy Cooking !!!

Sameera

Aamras

/ Sameera's Kitchen / Leave a comment

This is a hot favourite sweet dishmade in almost every house during mango season.Usually served with Puris,can also be had on its own.

Ingredients:

4 big size ripe Mangoes 

1 tsp Elaichi (Cardamom) powder.

1/2 tsp Sunth(Dry ginger) powder.

2 pinch Salt.

Method:

Wash mangoes.

Peel and cut into small pieces.

Grind the mango pieces in a mixer along with salt,elaichi powder and sunth powder.

Add little water if  requiredto get proper consistency.

Serve chilled with puri.

Tip-Powdered sugar can also be added to aamras if mangoes are not very sweet.

Happy Cooking !!!

Sameera.

Aamrasatla Sheera

/ Sameera's Kitchen / Leave a comment

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This is my Mavshi’s (Mom’s sister) recipe.I am posting this today on Mother’s day,as a tribute to her…She is a fantabulous cook and makes awesome food,Other than my Mom’s food it’s her food that  my family and I relish on.This is  just to tell her that I love her and she means a lot to me…I must say that I am blessed to have not one but two lovely Mom’s….

Ingredients:

1 Cup rava(roasted in 3 tbsp ghee)

1 Cup Sugar.

1 Cup milk.(Boiled)

1 Cup fresh/frozen mango pulp(Aamras)

2 tbsp ghee.

A Pinch of salt.

Some broken cashew nuts and Charoli.

2 tsp cardamom (elaichi) powder.

Method:

Heat Ghee in a kadhai.Add rava and roast till it changes colour(  turns into light brown) ,stiring continuously.

Rava can be roasted in advance and stored in refrigerator.

Add cashewnuts, charoli & salt.

Stir well.

Pour boiling hot milk on rava.

Stir.After the milk is completely absorbed in rava add sugar.

Stir well.Cover and cook till sugar melts completely.

Add mango pulp(Amras) and stir well. Cover and cook till mango pulp has completely dried up.Add ghee.Mix well.

Switch off the gas and add cardamom powder.

Mix well.Serve hot.

Happy Cooking !!!

Sameera