Suju's Kitchen -- Puranpoli

Scrumptious, mouthwatering and irresistibly delicious Maharashtrian Festive sweet. It just melts in your mouth!

Preparation time : 10 mts

Cooking time : 1 hour

Serves : 2 people

Ingredients:-

For Puran

1 cup split Chana Dal

1 cup Light Jaggery / Gul / Gudh

Dash of Nutmeg powder

1/4 tsp Cardamom powder

1 cup Water

For Dough

1/2 cup Maida

1 tbsp Oil

Salt to taste

Method

How to make Puran :

1) Wash and soak chana dal in enough water for 4 hours.

2) Add chana dal in pressure cooker, add a cup of water and pressure cook until 4 whistles.

3) Mash boiled chana dal, add it in to pan, add jaggery in to it, mix well and cook till mixture becomes thick and starts to leave sides of pan.

4) Add cardamom powder, a dash of nutmeg, mix well. Now Puran is ready.

Puran poli Dough :

1) Take maida in to a deep bowl, add salt and o

2) Add water little by little and start to knead the dough.

3) This dough has to be little loose and soft.

4) Cover and leave it to rest for 1 hour.

How to make Puran poli :

1) Again take just a tsp of oil and start to knead dough well.

2) Take small ball from dough and roll like puri.

3) Take small ball from Puran.

4) Stuff puran in to rolled puri, seal the edges and squeeze out excess dough from it.

5) Roll in circular direction like paratha.

6) Heat up pan on a medium heat, roast puranpoli from both the sides till it gets nice golden spots.

7) Once Puranpoli is about to done, apply ghee or butter.

8) Serve hot with a dollop of ghee over it!

Bottle gourd / Lauki/Dudhi Vadi

Dudhi vadi is a crispy fritter made from shred bottle gourd. This recipe is specially posted for people who don’t eat bottle gourd often. It has 10 health benefits.

Ingredients for  bottle gourd / Lauki/Dudhi Vadi 2 cups of bottle gourd/ Lauki/ Dudhi –wash properly, remove skin and seeds before shred. 1 cup gram flour 1/2 tablespoon ginger garlic paste 2 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon oil 1/2 teaspoon sugar (optional) Salt to taste Ingredients for Seasoning 2 teaspoon oil 2 teaspoon white sesame seeds 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon asafoetida 4 to 5 few curry leaves crushed 1 green chilli only with middle cut

Method for Bottle gourd /Dudhi Vadi 

Combine all the main ingredients together in a bowl and knead to make a firm, smooth dough. Do not add water as Bottle gourd /Dudhi itself has water so you do not need to add extra water.

Prepare the steamer with water. Grease a flat container (so that the dough will not stick to the ages) and shape dough as per the container. Steam the dough in the steamer for about 15-20 minutes on high heat.

Once steamed, allow it to rest for about a minute and take it out and cool completely. Once cooled completely, cut the Dudhi Vadi rolls into small equal slices or bite size pieces.

Heat oil in a pan on max heat. Deep fry the above pieces till it come to golden brown colour. Once done will all the pieces keep it aside on tissue paper so that it will sock extra oil.

Now Heat oil in a pan; add mustard and cumin seeds and allow them to crackle. Add in the asafoetida, the curry leaves, green chilli and sesame seeds. Stir well for about 30 seconds.

Add in the seasoning into deep fried Dudhi Vadi and stir fry for about a minute. This is so that the rolls get well coated with the seasoning.

Serve the Dudhi Vadi with tomato ketchup for snack. 

Suju's Kitchen -- Fatafat Besan Pola

आज की ही बात है । I got up so late in the morning जिसकी वजह से मेरी छोटी बेहेन का टिफ़िन बनाने के लिये मेरे पास बस २० मिनट का टाइम था वरना वो बेचारी भुखी ही चली जाती ।  फिर मेने फ़टाफ़ट Decision लिया के आज़ "बेसन का पोला " बनाने के सिवा मेरे पास कोई भी option  नही है ।

Here is a quick recipe & believe me this tastes owsum. . . I made four polaz today, two for my sister and two for me and my team mates for breakfast.

Ingredients:

1 large finely chopped Onion 1 large finely Chopped tomato  1 finely chopped Green Chilli  2 cups Besan  1 bunch leaves finely chopped Coriander  1 tsp Ajwain (not compulsory) 1 tsp Black Pepper Powder  1/2 tsp Red Chilli Powder 1/2 tsp turmeric powder  1 tsp Chat Masala  1 tsp Coriander Powder 1- 1 1/2 cup water to make batter  Oil for cooking  Salt to taste  non-stick- tawa is most important.

How to make Besan ka POLA:

1. Put all the ingredients except besan & water in a big bowl smash them properly then add besan.
2. Now start adding small quantities of water to make a smooth batter, so that there are no lumps in it(Important).
3. Add water till it comes to a dropping consistency or just like dosa batter.Now keep it aside.
4. Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. Put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
5. Cover it with a lid, just for a minute so that it cooks inside also. Then remove lid, put some more oil on the top & turn it upside down.
6. Let it be brown & crispy from both sides.
7. Repeat the same with rest of the batter.
8. Serve hot with green chutney or tomato sauce.It can be taken with toast also.

Or you can just stuff this with sprouts and this would be added as health menu in your regular diet.
  

Kothimbir Vadi

Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack which is served as a side dish during meals. It is also a perfect tea time snack. Me and My sister loves to eat Kothiombir Vadi Made by Aai with hot Masala tea during monsoon season.

     Ingredients for Kothimbir Vadi

2 cups of coriander leaves, washed and chopped

3-4 tablespoon gram flour

1/2 tablespoon rice flour

2 teaspoon red chili powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

2 teaspoon curd

1 teaspoon oil

1 teaspoon lemon juice

1/2 teaspoon sugar ( optional)

salt to taste

     Ingredients for Seasoning

2 teaspoon oil

2 teaspoon white sesame seeds

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 teaspoon asafoetida

4 to 5 few curry leaves

1 green chilli chopped

   Method for Kothimbir Vadi 

1. Combine all the main ingredients together in a bowl and knead to make a firm, smooth dough. Add little water if required and shape it into a cylindrical roll.
2. Prepare the steamer with water. Grease a dish of steamer and place the rolls in the steamer plate. Steam the rolls in the steamer for about 15-20 minutes on high heat.
3. Once steamed, allow it to rest for about a minute and take it out and cool completely. Once cooled completely, cut the Kothimbir Vadi rolls into 15 equal slices or bite size pieces.
4. Heat oil in a pan; add mustard and cumin seeds and allow them to crackle. Add in the asafoetida, the curry leaves, green chilies and sesame seeds. Stir well for about 30 seconds.
5. Add in the steamed Kothimbir Vadi into the seasoning and stir fry for about a minute.  This is so that the rolls gte well coated with the seasoning.
6. Serve the Kothimbir Vadi warm with hot Masala Tea or just as it is for snack. 
   
   
                    

Suju's Kitchen- - - Fresh Palak Vadi

Crisp Palak steamed fritters.

Recipe type: snacks

Cuisine: indian

Serves: 2-3

Ingredients

·         1 or 1½ cups of chopped Palak leaves

·         2 cups of besan – chickpea flour (add more if required)

·         ½ tsp turmeric powder

·         ½ tsp red chili powder

·         1 tsp ginger chilli paste

·         1 tbsp sesame seeds

·         ¼ cup roasted crushed peanuts (optional)

·         1¼ or 1½ cups water

·         a pinch of hing

·         salt as required

Instructions

1.    Mix together all the ingredients with water to form a smooth and thick batter.

2.    Apply oil at the base and sides of a microwave safe cooker or bowl.

3.    Add the batter mixture in the microwave safe bowl or cooker.

4.    Cover it with its lid or a microwave safe lid.

5.    Microwave on high for 3 mins or till done.

6.    The mixture should be cooked and firm.

7.    Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.

8.    If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.

9.    Let it cool.

10.  Then remove the steamed cake on a tray.

11.  Cut it into diamond shaped or square shaped slices.

12.  Shallow fry or deep fry or pan fry in hot oil till crisp and browned.

13.  Serve Palak Vadi hot with green chutney or tomato sauce..

Special Tip

      Do Enjoy your Hot Healthy Nutritious Palak Vadi in Rain . . .  .You will really Feel nice and love the Rain and Monsoon season. . . . :-) :-) :-)  

How to make Bhakri (Rice Roti). . . . . ??

Here is a very Simple recipe . . . .

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg


Ingredients (for 2-4 Bhakhri)
Rice flour 2 bowl,
Water 2 cups,
Salt as per taste

Method
Boil 2 cups of water at medium flame, once boiled add salt and 2 bowl of rice flour, cook for 5 minutes. After 5 minutes leave it for 20 minutes to cool-down and knead into a soft dough (like for wheat roti’s) adding small amounts of water as required. Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round Bhakri. Heat a tawa to medium hot, place the Bhakri over and dab a little water on top then cook for a minute. Flip over and cook till both the sides of the Bhakri are evenly cooked. The Bhakri should be soft and fluffy. Serve hot.

Suju's Kitchen. . .Simple Dal-Thalipeeth. .

Cooking Time: 10-15 minutes

Servings: 4

Preparation Time: 10-15 minutes
Category: Veg

Ingridants
Toordal (one small cup), Mungdal (one small cup), Chanadal (one small cup), white peas (one small cup), Black Chana (one small cup), Udid dal(one small cup) or (All types of dal available at home), cooked rice (one small cup), turmeric powder one half tea spoon ,Ginger-garlic paste one half tea spoon, salt, Green chilli and coriander.one small spoon Lemon juice


Method

Soak all dals and one small cup Mung, Black chana and White peas all in equal quantity for a day. Next day just boil it properly. Add cooked rice, Ginger-Garlic paste , 2 green chillis and grind it till it became a rough mixture. Add coriander leaves and adjust salt. Add lemon juice and mix. Heat sufficient oil in pan. Take a portion of the mixture, shape into a ball for cutlet and a thin layer circle for thalipith. Press lightly and place the cutlets/thalipeth in the pan. Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets/thalipith. Drain and place on an absorbent paper and serve hot with tomato sauce.