for the stuffing:
Chana Dal - 1 Cup
(Bengal Gram Dal) -
Grated Jaggery - 1 cup
Sugar - 3-4 Tablespoons
Cardamom powder - 1 Teaspoon
Nutmeg Powder - ½ Teaspoon
for the roti
Maida - 1½ Cup
(I prefer the available at Indian Stores)
Water - as needed to make dough
oil - 1 Tablespoon
To serve with Puranpoli :
How to Make :
Wash the chana dal thoroughly. In the pressure cooker, take 2½ cups of water and Chana dal and pressure cook unto 3 whistles. Reduce the heat and keep it for 5 minutes. Switch of the heat and allow it to cool completely.
Open the pressure cooker, strain the chana dal completely. The remaining water can be used to make Katachi Amti.
Heat the thick bottomed pan. Add cooked chana dal, jaggery and sugar and let it simmer on a medium heat. The jaggery will melt and mixture will become thin ans soon it will start bubbling. Keep stirring the mixture till it becomes thick and starts drying off in the edges. Add cardamom powder and nutmeg powder. Remove the mixture from heat and let it cool. Puran poli stuffing is ready.
Take maida and add 2-3 Tablespoons of oil. Add water to make smooth consistency dough. Keep kneading the dough until it becomes very elastic. Add more oil if necessary. Once the dough is ready, cover the dough with wet kitchen towel.
Make the stuffing balls of around 1½ inch thinness. Make small balls of the maida dough. (Approx. ½ inch thinness). Apply oil on your finger tip and also little on the palm. Take dough on the palm and try to spread it with fingers to a small round disc (small puri size). Place one ball of filling on the dough and cover and seal up the filling. Use dry maida to roll out the poli. Carefully roll out the dough into medium size rotis making sure the filling does not come out. Fry the puranpoli on a tawa, roasting on both sides. Puran Poli is ready to be served.
Serve the puran poli with warm milk or ghee.
Whole Milk - 1/2 cup
Heavy Cream - 1 1/2 cup
Unflavoured powdered gelatine - 1 1/2 Teaspoons
Instant espresso powder - 3 Teaspoons
Sugar - 3-4 Tablespoons (Add more sugar if you like more sweet)
Baileys Irish Cream - 3-4 Tablespoons (You may add more as per your liking)
Garnishing - Coco Powder
(As per your liking) Strawberries / Raspberries/Mint leaves
Shavings of Dark Chocolate / White Chocolate
How to make
Place the whole milk heavy cream in a small thick bottomed saucepan.
Sprinkle the gelatine over and let stand for 5 minutes to soften the gelatine. Keep stirring the milk until the gelatine dissolves for 2 minutes. The milk should not boil.
Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let it cool slightly. Add Baileys Irish Cream into the cream mixtrure. Pour the cream mixture into 4 decorative glasses.
Cover and refrigerate, stirring every 15-20 minutes during the first hour. Then refrigerate until it sets.
Serve the dessert after decorating.
For decoration -
Sprinkle some coco powder with a use of small strainer and put strawberries, raspberries and mint.
You can decorate it with dark chocolate/ white chocolate shavings.
I was going through all the new year emails. Suddenly, I realized its time to put up Kalnirnay for the new year. Kalnrinay has been my monthly guide for so many things, doctor's appointment, starting dates for kids classes. Each page filled with various notes and also, the festivals of each month. Jan 14th , Makar sankranti Day. Makar sankrati is one of the few Indian festivals which falls on the same day every year i.e. on 14th Jan.
Makar Sankranti is a festival of kites. I remember those days when we used to go to all the neighbors with til-gul bowl and greet them saying, "Til-gul ghya,god god bola." After coming to the US, I tried to make til laddos but..... I just couldn't do it. One year the laddos were so hard, my husband said he will have to use his hammer to break them and the next year the laddoos became very chewy. So I decided to discontinue my efforts completely. My mom suggested,to try out making Gulachi poli? I did follow through on her suggestion and guess what, it did work. I made gulachi poli and it came out nice. My kids and husband loved this gulachi poli. I would like to share this recipe with you all and hope you like it too.
Gul Poli / Til Pol
Ingredients for the stuffing:
- 3 cups grated Jaggery (prefer Indian Kolhapuri jaggery)
- 1 cup Sesame seed powder
- 1 cup roasted dry coconut(can use the shredded dry coconut)
- 1 cup besan
- 1/2 tea spoon cardamom powder (or as per your taste)
- 1/4 tea spoon nutmeg powder (or as per your taste)
- 3 Table spoon ghee to roast besan
- Ghee for serving
Ingredients for the dough:
- 1 cup maida
- 1 cup wheat flour (atta)
- 1 tea-spoon oil
How to make
- Roast Sesame seed on a low gas. Let it cool completely and then grind it into a powder. It should be a dry powder. (do not grind a lot as Sesame seed releases oil and powder will become sticky)
- Grate the jaggery. I generally use the big block of Kolhapuri jaggery and slice it with Chef's Knife. Slice it very thin and then crumble those slices. Try to avoid lumps as the lumps tears the poli while rolling and the stuffing comes out. Cutting the Jaggery block is little difficult part. Get your hubbies involved here, they can be very helpful in this process.
- Roast the dry coconut till it becomes little pink.(I prefer to use the grated dry coconut available in the Indian grocery store. That works perfect.) Let it cool and crumble it with hands till it becomes powder.
- Roast the besan with 3 tablespoon ghee on a slow gas until it changes the color.
- Mix Sesame seed powder, jaggery, dry coconut powder, besan, cardamom powder and nutmeg powder properly. The stuffing is ready.
- Mix maida and atta,1 tablespoon oil,water and a pinch of salt and make a dough, knead the dough well.
- Then press and keep the dough in a vessel. Slightly touch the dough with light oil. Keep aside for 2/3 hours.
- Take a small lime size dough. Make small circular chappati and put 1-1/2 tb. spoon stuffing on it. Close it from all sides so that the stuffing is covered completely. roll out each poli like a chappati of 7-8 inches gently. Flour it with maida, while rolling it. Cook it on hot tava, on both sides, without ghee/oil.
- Serve it with ghee and Ground Nut/ Sesame seed Chutney (something spicy with sweet poli)
Stuffing can be made in advance and it stays nice for 3-4 months in the refrigerator.
Easy Way Out :- You can make the stuffing following the recipe above. Spread the stuffing on one half of chappati or roti or tortilla and fold over the other half. Apply ghee and put it in sandwich maker. See the instructions in detail in this recipe.
26th January 1950 is one of the most important days in Indian history. It was on this day our young nation adopted its constitution and became a republic. Since then 26th Jan is celebrated as a national holiday in India. The whole country gets into festive mood. The atmosphere is filled with enthusiasm.
I have vivid memories of getting up early in the morning to watch live telecast of the celebrations at Red Fort, New Delhi. The unfurling of Tiranga (National Flag) and the Grand parade, the spectacular regional performances. No wonder, it felt like festival. At my home too, we used to cook good food. So keeping with the tradition... why not cook something simple and nice and colorful to remind of our tricolor.
It is a little twist from the normal tomato shorba. This warm, little spicy shorba will be a perfect compliment to the wintry chill too.
I hope you enjoy this tasty tomato shorba.
- 8 Roma Tomatoes
- 6 nos. Bay leaves
- 8 nos. Cloves
- 8-10 nos. Pepper corn
- 2 inches of cinnamon stick
- 2 green chillies
- ½ teasspoon grated ginger
Ingredients for Thin White Sauce :
- ½ Tablespoon butter
- ½ Tablespoon All purpose Flour
- ½ cup Milk
- Ingredients for Tempering :
- ¾ tablespoon Ghee
- 1 teaspoon Cumin Seeds
- One pinch of Asafoetida Powder (Optional – as per your liking)
- 1/8 teaspoon Turmeric Powder
- ¼ Cup cubes of Paneer (very small, size of a pea)
- ¼ Cup Peas
- ½ Cup Cauliflower small Florets (blanched till its tender)
- 1-2 tablespoons finely chopped coriander leaves
How to make:
Wash and cut tomatoes into quarters. Cook tomatoes with 3 cups of water, bay leafs and the whole spices (Cloves, peppercorn and cinnamon stick). Bring to a boil and simmer for 12-13 minutes on a slow flame until tomatoes are cooked completely. Let it cool. Remove the bay leaves and the whole spices. Once cool blend it to a smooth paste using the remaining water in which tomatoes were boiled.
Melt butter in a large pot and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. Let it simmer for an additional 5 minutes over very low heat, stirring occasionally. Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lump. Remove from heat.
Slowly add tomato mixture to white sauce (not white sauce to tomatoes as it will curdle). Return to the heat. Add salt, black pepper (as per the tase), grated ginger and two green chillies (slit vertically into 2 pieces). Put the cauliflower and peas in shorba. Let Shorba boil nicely.
Heat ghee in a small sauce pan. Make a tempering (tadka) using cumin seeds. After it splutters, add asafoetida powder and turmeric powder. Pour it on tomato shorba. Now put the paneer pieces. Cook for few minutes. Sprinkle coriander leaves.
The piping hot tomato shorba is ready to be served.
You can make it more spicy by adding more whole spices while boiling tomatoes.
You can serve it as a light appetizer or make a full meal by serving it with vegetable pulav.
Toss in some salad, Serve Tomato Shorba with salad and garlic bread.
Every February, across the country, candy, flowers, and gifts are exchanged between the loved ones in memory of St. Valentine. There have been various stories about St. Valentine and how this tradition of valentine's day started. But we all know, Valentine's Day is a day to express your love, and to celebrate the spirit of love. So let us savor this festival of love and romance with something scrumptious.
No need to go to a fancy restaurant. With this simple recipe, you can make a very elegant Valentine's Day special dessert. And I am sure you and your sweetheart are going to love this.
Ingredients for the cake:
- 1 box Ducan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
- 2 Cups Hunts Chocolate Pudding ( pack of 4 cups, use 2 of them)
- ½ Cup Dark Chocolate Chips
- ½ Chopped Strawberries
- ½ cup Strawberry Puree (can be made of fresh/frozen strawberries)
- Thinly sliced Strawberries
- Powdered Sugar
- Kahlua Coffee Liqueur / Baileys Irish Cream (Irish whiskey)
How to Make:
Prepare the cake as per the instructions on the box. Add two cups of Chocolate Pudding in the cake mix. Sprinkle some All purpose Flour on chocolate chips and on Strawberries. Mix them in the cake mix. Bake the cake. Let it cool.
Place a piece of cake on a plate. Take Kahlua Coffee Liqueur / Baileys Irish Cream in a bowl. Apply that on a cake with the help of Pastry brush. If you are in mood for a good kick, apply it generously. Dust the cake with powdered sugar. Decorate it with Strawberries, mint leaves, strawberry puree. You can also add a dollop of whipped cream.
Enjoy this delectable cake with a nice cup of coffee.
Not fond of dark chocolate, use other variety of chocolate cake mix and semi sweet chocolate chips.
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