Beetroot Poli

 Ingredients

Stuffing- for 3 medium sized polis

1 medium beetroot (peeled and grated)
4-5 tsp sugar (for medium sweetness-add more if reqd)
Bit of cardamom powder

For outer layer

1 cup all purpose flour (maida)
Pinch of salt
3-4 tbsp Oil

Ghee as required

Make a soft dough of all purpose flour, salt and water. Add oil and mix well. Keep covered for atleast 1 hour. Heat 1 tsp ghee and add the grated beetroot. Mix well and cook on low flame till beets are cooked. Add sugar, cardamom powder and mix well till sugar melts. Cool well and make 3 small balls of it.

Grease a plastic sheet with little oil. Take 1/3 rd portion of the dough and pat it on the sheet by covering it with another sheet. Let the center be little thick and sides thinner. Place the beetroot stuffing in the center.

Cover it with dough from all sides and again pat it keeping another plastic sheet on it. Pat slowly ensuring the filling does not come out. Heat tava and cook it on medium flame with little ghee on all sides till brown spots appear on both sides.

Serve hot with little more ghee.

** You can even grind the beetroot before frying in ghee.

** Since beetroot is already sweet in nature, remember to reduce the quantity of sugar.

More varieties of Polis that you can try for this year's Pongal

Potato Poli

Carrot poli

Groundnut poli

Coconut poli

Paruppu poli

Kesari poli

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Carrot poli

This recipe was requested by Chitra of Ratatouille-Anyone can cook blog ..

Ingredients

4 carrots-peeled and boiled
3 tsp sugar (adjust as per taste)
1 tsp cardamom powder
1 cup maida/all purpose flour
Pinch of salt
2 tsp oil
Ghee

Make a dough of maida, salt and water. Add the oil and mix well to the dough. Keep aside covered with wet cloth for 1/2 hour.

Grind the carrots along with sugar without adding water. Now heat 1 tsp ghee and add this carrot paste and cook well till it gets thick and forms a big lump. Add cardamom powder and keep aside till it cools down. Make small balls of it.
Make balls of the maida dough and pat it to small and thick rounds using little oil. Use a greased plastic sheet for this. Keep the carrot balls in the center.

Cover it with the dough from all sides and dust it with little maida. Roll it slowly into thick chapati trying that the carrot mixture doesnt come out much.


Cook this on a hot tava on low flame with little ghee till brown spots come on both sides.

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Kesari poli

You can make this dish with leftover kesari/sheera also

Ingredients

1 cup roasted rava
1 3/4 cups sugar or jaggery
2 cups water
1 tsp cardamom powder
2 cups all purpose flour/maida
Pinch of salt
3 tbsp oil
Ghee

Heat water and add the rava to it. Cook on low flame till soft and add sugar/jaggery and cardamom powder. Mix well and when it gets thick, cool it. Make balls of it.

Make a soft dough of all purpose flour, pinch of salt and water. Add oil to it and mix well to make it elastic. Keep covered for 1 hour. Make balls of it.

Roll out the dough into small puri, place a ball of filling in the center and cover it well from all sides. Dust with flour and roll out again into thick polis ensuring that the filling does not come out. Cook it on a tava on low flame till brown spots appear on both sides using little ghee.

Thanks Shanti of Shanti Krishnakumar's cookbook for this lovely award

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Groundnut Poli

Ingredients

1 cup roasted groundnut
1 tsp roasted white sesame seeds
3/4 cup grated jaggery
1/4 tsp cardamom powder
1 cup all purpose flour
A pinch of salt
A pinch of turmeric powder
2 tbsp oil
Ghee

Make a dough of all purpose flour, salt, turmeric powder and water. Now add oil little by little and mix it well to get an elastic dough. Keep covered for 15 minutes.

Grind the groundnut, sesame seeds, jaggery and cardamom together.

Take a small ball of the dough and roll it into a small thick puri. Keep the groundnut filling in the center and close it well from all sides. Dust it with some rice flour and roll out into thick rotis, ensuring the filling doesnt come out.

Heat the tava and cook these on medium flame with some ghee on both sides.

Serve with some more ghee.

Other boli varieties

Obattu (Coconut jaggery filling)



Puran Poli/Boli ( Greengram Dal and jaggery filling)



These boli varieties are my contribution to Sweet series: Puran Polis event hosted by Mythreyee of Paajaka Recipes

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Obattu for Ugadi

Ugadi festival is around the corner and Obattu is the special dish prepared for the occassion.

Ingredients

1 cup grated coconut
1/2 cup grated jaggery
Cardamom powder
1 cup maida
A pinch of salt
A pinch of turmeric powder
4 tsp oil
Ghee

Make a soft dough of maida, salt, turmeric powder with water. Add oil and knead it well. Keep it covered for about 20 to 30 minutes. Heat the grated jaggery with very little water and when it starts becoming thick, add the coconut and cardamom powder and mix well. Cool for some time and make small balls of it.

Take a medium sized ball of maida dough, roll out into small puri and place the ball of filling in the center. Close with maida dough from sides and roll out into a chapatis, ensuring the filling doesnt come out. Cook them on a medium hot tava till you get brown spots on both sides.

Serve with some ghee.

poli with coconut filling, pur

My contribution to Sweet series: Puran Polis event hosted by Mythreyee of Paajaka Recipes an poli recipe, how to make obatu

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Aval Payasam

Ingredients

1/2 cup beaten rice/poha/aval
1/2 cup sugar (add more as per taste)
2 cups milk
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee

Fry the beaten rice in ghee till it starts changing colour. Add some water to it and cook on low flame for five minutes. Add sugar and mix well. When the sugar dissolves well, add cardamom powder, cashews and let it cool for five minutes. Add milk, mix well and serve hot or cold as desired.

This ten minute dessert is my contribution to the Fun n Sun event since it tastes great when chilled.

Tour of the beautiful world

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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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Puliyogare

Ingredients (Translation)

A big lemon size tamarind
2 tbsp groundnuts
Salt to taste
2 tbsp oil
1 tsp mustard
1 tsp bengalgram dal
1 tsp blackgram dal
1/2 tsp turmeric powder
Bit of asafoetida
1 cup cooked rice

To be roasted and grinded to coarse dry powder

1 tsp bengalgram dal
2 tbsp dry coconut powder
2 Red chillies
1 tsp coriander seeds
1/2 tsp pepper
1/4 tsp fenugreek seeds


Soak the tamarind in little water for some time and extract thick juice.

Heat oil, add mustard seeds, bengalgram dal and blackgram dal. When mustard starts spluttering, add turmeric powder, tamarind juice, asafoetida, roasted groundnuts and salt and allow it to boil for about 5 minutes. Add the masala powder and mix well till the mixture becomes thick.

Mix it with cooked rice according to taste and serve with raita or chips. You could even add a bit of jaggery to it to give it a tangy and sweet taste. The paste can be stored in an air-tight container after cooling it for about 15 days when refrigerated.

Sending this over to Roma for her Long Live the shelf event.

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BisiBela Bath

Ingredients (Translation)

1 cup Rice

1/2 cup Redgram dal (Tur dal)

Tamarind- a small lemon size

1 tsp Mustard seeds

1 tsp Bengalgram dal

1 tsp Blackgram dal

Groundnuts- few

Curry leaves- few

Carrot- 1

1/4 cup Peas

Beans- 10

1/4 tsp Turmeric powder

Jaggery- little

Water

Coriander leaves for garnishing

Salt to taste

2 tbsp Oil

For masala paste

1 1/2 tsp Bengalgram dal

1 tsp Blackgram dal

1/2 tsp Coriander seeds

2 Red chilli

Cinnamon stick- a small piece

2 Cloves

2 Cardamom

3 tsps Coconut powder

Cut the carrot and beans into long pieces. Clean the rice and dal and pressure cook it.

Soak the tamarind in some water and extract the juice.

Roast the masala ingredients and grind it to a paste.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts spluttering, add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, vegetables and jaggery. Let it cook for some time.

Finally add the cooked rice and dal and mix well. Bring it to a boil.

Garnish with coriander leaves and some ghee. Serve hot.

Sending it over to Shama's First cooked food event.

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Microwave Version of the recipe

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Medhu Vada

Ingredients (Translation)

Bengalgram dal, Blackgram dal and Redgram dal- 1 cup in all
2 Red chillies
Salt to taste
Asafoetida-a bit
Curry leaves- few
Oil to fry

Soak the dals in water for about an hour. Grind it along with salt, red chillies and asafoetida to a coarse dough.

Add finely chopped curry leaves.

Wet your hand and place a small ball of the batter, flatten it and fry them in hot oil till golden brown.

Drain the excess oil on a tissue paper aand serve hot with any chutney or sambhar

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Moru Kuzhambu

Ingredients (Translation)

2 cups Sour curd

1/2 tsp Turmeric powder

Salt to taste

Asafoetida- a bit

2 tbsp Rice flour

Curry leaves-few

2 tsp Oil

1 tsp Mustard Seeds

To be grinded to a paste-

1/2 tsp Cumin seeds

2 Green chillies

1 tsp Coriander seeds

1 tsp Bengalgram dal

2 tsp Grated coconut

Roast coriander seeds and bengalgram dal till golden brown. Now grind it along with other masala ingredients to a fine paste.

Add turmeric powder, salt, asafoetida, curry leaves and rice flour to the curd along with some water and mix well.

Now add the masala paste to the buttermilk and cook till it becomes thick. Dont cook it for long.

Heat oil in a seperate pan and add mustard seeds. Add this to the kuzhambu.

You can add cooked ladies finger or pumpkin to this kuzhambu.

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