Wednesday, August 26, 2009
Puran Poli/Obbattu (Maharashtra / Karnataka)
1/2 kg. Channa dal, 100 gms Grated coconut, 1 1/4 kg. Jaggery, Haldi 1/2 tsp, Cardamom powder 1 tsp, Maida 1/2 kg, Chiroti rawa 1/4 kg, salt, 1 tbsp ghee, warm water to knead dough.
Boil dal in plenty of water till soft but not broken. Drain the water. Grind the dal. Mash jaggery till lump breaks. Mix well into dal. Put mixture in a heavy sance pan and cook till a soft lump is formed. Take care to stir continuously, so as not to char, keep aside.
Mix ghee, maida, chiroti rawa and salt. Add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4” circle, place same sized ball of filling in centre, seal all round. Reroll carefully to a 6” diameter ball. Roast on warm tawa till golden brown. Repeat other side. Take on serving plate. Apply a tsp of ghee all over top and serve.
Chana dal 500 gms, Peanuts 50 gms, Urad dal 50 gms, Oma 1 tsp, Ginger grated 1 tsp, small cut green chillies 5-6, red chillies 5-6, Coriander leaves 1 bunch, small bunch curry leaves, fresh grated coconut – 1 cup, salt, oil for deep frying.
Soak separately chana dal, peanuts and urad dal in water for about 2 hrs. grind coarsely chana dal, peanuts, urad dal together. Mix all the above ingredients and hape it like a vada and deep fry.
Koshambir (Kosambri Salad)
Moong dal 100 gms, 2 salad cucumbers, carrot 1 grated, salt, 1 lemon, green chilly 5-6, coriander leaves small bunch.
Soak moong dal in water for 1 hr, drain the dal, mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the Salad.
Kabuli Chana Usal
100 gms Kabuli chana soaked overnight, Lemon juice, 2 tbs oil, 4-5 curry leaves, ½ inch ginger grated, mustard seeds, jeera, salt to taste, 1 small bunch fresh coriander, 8-10 green chillies, 1 cup fresh coconut grated.
First cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilly, ginger, boiled and cooked kabuli chana, lemon juice, salt, coconut, coriander leaves for garnishing.
Coconut Milk Kheer
5 cups coconut milk, 1 cup boiled milk, 1/2 cup sugar, 2 tbsp rice, 1 ½ tsp cardamom powder, 5 pistachios crushed coarsely.
Bring to boil the coconut milk, add rice and let it cook fully. Add boiled milk let the mixture be semi solid. Add sugar and stir till sugar dissolves. Add remaining ingredients. Serve hot.