Poha/ Lemon Aval Upma

Ingredients

1 cup beaten rice/poha/aval
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp turmeric powder
2 green chillies cut into half
Salt to taste
1 small onion chopped
1 medium sized potato (boiled and mashed)
Salt to taste
1 tsp lemon juice
Finely chopped coriander leaves

Wash the poha and drain out the water. Keep covered for 10 minutes. It would become very soft.

Heat oil, add mustard seeds and blackgram dal. When it splutters, add green chillies, turmeric powder and onions and cook for a minute. Add potatoes, salt and poha. Mix well.

Remove from stove and add lemon juice and finely chopped coriander leaves. Mix and serve hot.

Sending this over to two events-

Sunshinemom's FIC:Yellow and Sudeshna's Harvest- The festival of Rice

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Roasted dal and groundnut chikki

Ingredients

1 cup roasted dal/pottukadalai
1 cup roasted groundnut
1 cup sugar
2 tsp ghee

Add the ghee to sugar and heat on low flame without adding any water. Keep stirring till the sugar melts well and starts turning brown. Add the dal and groundnut and mix well.

Transfer to a greased platform and roll out immediately. Cut into pieces with the help of knife and turn the entire chikki upside down. After it cools, break to get pieces.


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Puran Poli/Boli

Ingredients

1 cup all purpose flour
A pinch of salt
A bit of turmeric powder
4 tsp Oil

For filling -

1 cup greengram dal / bengalgram dal ( The healthier version is of greengram dal, but with regards to taste, bengalgram dal is best)
1 cup Jaggery

2 tsp grated coconut
1/4 tsp cardamom powder

Soak the dal for about 2 hrs. Cook the same for 5 minutes and drain out the water and grind it to a smooth paste. Add the jaggery, coconut and grind again. Add cardamom powder and make medium sized balls of it. (In case it is watery, cook on low heat for five minutes or until thick)

Add turmeric and salt to the all purpose flour and form a soft dough with water. Add the oil and mix well. Keep covered for about 2 hrs. Make small balls of these.

Take two plastic sheets and grease them with little oil. Place the all purpose flour balls on one sheet, cover with another and roll out into a small round with thin edges. Now place the filling balls in the center and cover it well with the dough. Dip in little maida and again roll it out into thin chapatis.

Heat tava and cook these thin bolis on low heat. Add ghee to the sides and when both the sides start getting brown spots, the bolis are done.

While serving, add a bit of ghee to it.

My contribution to Sweet series: Puran Polis event hosted by Mythreyee of Paajaka Recipes

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Clay Babies

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Shankarpal

Ingredients (Translation)

1 cup all purpose flour
Oil to fry
A pinch of salt
1/4 cup powder sugar

Mix the flour, sugar and salt with some water to get a soft dough. Roll them into thick chapatis and cut them into small squares or diamond shapes using a knife.

Deep fry them till golden brown. It becomes crispier when cooled for some time. It can be stored in an air-tight container and is a good snack during travels.

This dish would also feature in the "Travel Food Festival".

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Cashew and almond chikki

Ingredients (Translation)

1 cup chopped cashews and almond
1/2 cup sugar
2 tsp ghee

Heat 1 tsp ghee and sugar together without any water. Keep mixing well till the sugar melts. Switch off the gas and immediately add the chopped nuts.

Mix well and transfer to a greased board (you could use the chapati stone)and roll out using the chapati pin to the required thickness.

Cut into small squares using knife and slowly reverse the entire chikki.

Cool and break into pieces as marked.

Sending this to AFAM-Dryfruits hosted by the Yum blog.
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