Puran Poli

Yet another recipe from Maharashtra. This delicacy is served during Maharshtrian new year 'Gudi 'Padva'. It is served with pure ghee and amti. Enjoy

Ingredients:
Wheat Flour: 2cups
White Flour: 1 cup
Jaggery(gur): 3cup
Bengal gram: 2 cup
Turmeric: 1tsp
Cinamon powder: 1tsp
Dry ginger powder: 1tsp
Oil: 2tbsp
salt to taste
Pure Ghee: 4tbsp
Water: 3cups


Method: For the stuffing:  Soak the dal(Bengal gram) overnight in sufficient amount of water. Drain any access water in the morning and add 3 cups of fresh water. Boil the dal with turmeric  and dry ginger powder and cinamon powder till done. Check the water and add little water if required. Add crushed jaggery,  in the dal mixture and let it cook till all the water evaporates. Grind the mixture in a grinder while warm. Let the mixture cool completely.
While the mixture is cooling down prepare the dough. Mix both the flours and salt and knead with water. The dough has to be little firm and not too soft. Apply oil on the dough and keep it aside for half an hour. Knead the dough again

Make  small balls of the dough. Flatten each ball with the palm and palce a small ball of stuffing into it. Fold the dough from all sides. Re peat the same process for all other balls.  With a light hand roll out each ball in to a floured surface.

Heat tawa or griddle. Put the rolled poli and let it cook on both the sides with out putting any oil or ghee. Once the poli is well done on both the sides, smear some pure ghee on it. Add dollops of pure ghee again while serving. Serve hot

Serves: 4 

Sabudana Vada

I am a Maharashtrian by heart. Hence can't miss out on the usal's, misal-pav and vada. They are the integral part of Maharashtrian snack. The following recipe goes on with the same theme- Lip smacking Maharashtrian food.

Ingredients:

Sabudana(sago) large: 200gms
Potatoes(boiled/ peeled): 2nos
Peanuts(skinned/ crushed): 3tbsp
Greeen chillies: 2-3nos chopped finely
Cumin seeds: 1tsp
Coriander leaves: 2tbsp chopped
Salt to taste
Oil for deep frying


Method: Soak the sabudana in 1 cup water for 4-5 hours. They will absorb all the water and get double in size. Mash the boiled potatoes add green chilles and cumin. Include the soaked sago and  crushed peanuts to the mixture.  Add salt and make small pattie of the mixture.

Heat oil in a kadhai. Once its hot put the sabudana pattie and fry till golden. Serve the hot sabudana vada with green coconut chutney.

Puff Pastry Pillows

I tried  this recipe using puff pastry sheets available in stores. I prepared the filling of tangy chicken which was a hit with kids and hubby.

Ingredients

Chicken boneless: 250gms
Onion: 1nos
Garlic: 4-5nos
Tomatoes: 2nos (blanched, skinned)
Tomato Sauce: 4tbsp
Vinegar: 2tsp
Red chilli powder: 2tsp
Basil (dried): 1tsp
Puff pastry sheet :2nos
Sesame seeds: 1tsp
Lemon juice: 2tsp
Olive oil: 1tbsp
Salt to taste

Method

Cut chicken in to bite size pieces wash and apply lemon juice and keep aside. Meanwhile prepare the tangy sauce. Heat olive oil in a wok or kadhai and saute onion and garlic till it becomes soft. Cut blanched and skinned tomatoes and include in the wok. Add red chilli powder and saute till it leaves oil from sides. Add vinegar, tomato sauce and basil saute for 1/2 min, add chicken and fry all the ingredients well. Add little water if needed and cook till chicken is done.

Assemble: Let the mixture cool down. It will become thick after cooling. Make sure that it is dry but saucy mixture. Take the sheets out and follow the packet instruction to thaw. Heat oven to 180 degree Celsius. Put the mixture in one pastry sheet leaving 1 inch on sides. Apply water on sides and close the sheet. Give a little cut on top to the sheets, sprinkle sesame on top and bake in the oven for 20- 25min.
Cut and serve hot.