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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Palak sev

Ingredients

1 cup gram flour

1/2 cup rice flour

Salt to taste

1 cup chopped palak (cook for 2 mins and grind to fine puree without adding much water)

1/2 tsp thymol seeds/ajwain

Oil to fry

Make a slightly loose dough of the flours, salt, thymol seeds and palak puree. Put it in the sev press machine and press directly in hot oil. Fry till the sev is cooked and starts changing colour.

Healthy palak sev ready.

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Potato poli

Ingredients for dough

2 cups all purpose flour/maida
Pinch of salt
3 tbsp oil

Ingredients for stuffing

4 Boiled and mashed potatoes
100 grams Sugar
4 tbsp ghee
1 tsp cardamom powder
Pinch of yellow food colour

Make soft dough of the flour, salt and water. Add oil and mix well till dry. Keep aside for 1/2 hr.

Heat ghee and add the potatoes. Fry them for 2-3 minutes till the ghee starts seperating. Add sugar, cardamom powder, food colour and mix well till it gets thick and forms into a big lump. Make small balls and keep aside.

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 stuffing in the center.

Cover it with the dough from all sides and dust it with little maida. Roll it slowly into thick chapati ensuring the stuffing 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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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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Boiled rice flour ladoo

Ingredients

Boiled rice
1 cup sugar
2 tsp cardamom powder
Roasted nuts
Ghee

Wash the boiled rice, dry it well, dry roast till light brown, cool and grind to a fine powder. This powder can be stored so that the dish can be prepared within five minutes.

Measure 1 cup of the rice powder and add powdered sugar to it. Add cardamom powder, dry nuts and about 3-4 tbsp of melted ghee. Mix well and make balls. Adjust the quantity of ghee required for making ladoos.

Healthy and tasty ladoos ready to serve.

Sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Butter murukku

Ingredients

1 cup gram flour (besan)
1 cup rice flour
2 tbsp white sesame seeds
Salt to taste
1/4 cup butter
Oil to fry

Beat the butter and salt well. Add the flours to it and mix well. Add sesame seeds to it and make a soft dough with water. Put into murukku maker and directly press it into hot oil. Fry till the hissing sound stops.

Cool and store in an air-tight container.

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Moong-roasted dal-rava ladoo

Ingredients

1/2 cup whole moong(green gram)
1 cup roasted rava
1/2 cup roasted dal (pottukadalai)
2 cups sugar
1/2 to 3/4 cup Ghee
1 tsp cardamom powder
Few roasted nuts and raisins

Roast the whole moong in a dry pan to get rid of the raw smell. Grind it to a fine powder in the mill. Grind the sugar, roasted dal and rava finely. Add roasted nuts, raisins, cardamom powder and required ghee to it to be able to make balls.

Mix well and make ladoos of it.

Stays good for 3-4 days. Milk can be substituted for ghee but the shelf life would be just 2 days.

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Tagadu Pakoda

Saw this recipe some time back on a recipe show. A crispy and tasty savoury for tea time

Ingredients

2 cups maida
3/4 cup rice flour
Salt to taste
1 tsp ginger paste
Few curry leaves
Oil to fry

Make a soft dough of all the ingredients except oil and keep covered for 10 minutes. Make small balls of it and roll out the balls into medium thickness puri. Cut them into long strips and fry them on medium heat till light golden brown.

Serve as a snack during tea time.

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Mixed dal payasam

WISHING YOU ALL A HAPPY AND PROSPEROUS DEEPAVALI

This recipe is adapted from Priya's version at her blog Easy N Tasty recipes

Ingredients

1/2 cup Raw rice
1/4 cup green gram dal
1/8 cup Red gram dal
1/8 cup Masoor dal
1/4 cup bengalgram dal
1 cup Milk
1 cup Milkmaid
1 1/2 cups Sugar
1 tsp Cardamom powder
2 tbsp Grated Coconut
Few roasted nuts

Pressure cook all dals and rice with a cup of water and the milk till soft. Mash it well. Add the rest of the ingredients and mix well. Cook for 3 to 4 minutes.

Serve hot or cold.

Sending it over to Aparna for her Blog anniversary celebrations.
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Puttu

Ingredients

1 cup raw rice
1 cup jaggery
1/2 tsp cardamom powder
Few roasted cashews

Dry roast the raw rice well till it becomes slightly brown. Cool and grind it to a fine powder. Slowly add hot water to this and keep mixing. It shouldnt become a dough and should remain powder as well as wet. Pressure cook this for 2 whistles and cool.

Heat the jaggery with little water and allow it to boil till it gets the consistency as required for making ladu (drop a bit of jaggery syrup in water and it must be easy to make a small ball of it). Slowly add the steamed rice powder to it and mix well. Add the cardamom powder and cashews as well. Cook for 2 minutes and switch off the gas. When it cools it will get seperated and loose.

Stays good for 2 to 3 days.

Sending this as well as Peanut masala bhath to FIC :brown event hosted by Sunshinemom.

Also sending this to Vaishali's Sweet Vegan event.

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Mixed flour ladoos

Ingredients

1/2 cup wheat flour
1/2 cup gram flour
1/4 cup soya flour
1 cup sugar
1/2 tsp cardamom powder
3 tbsp ghee
Milk as required
Roasted nuts and raisins

Heat ghee and add the flours to it. Keep mixing it slowly till you start getting a good aroma of it. Now add the sugar to it, nuts and the cardamom powder. Start adding milk little by little till you get one big lump and cook till the sugar melts.

Cool and make balls of it.

Sending it over to Pallavi for her Sunday Snacks-Fix It event

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Coconut Ladoo

Ingredients

1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.
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Kadubu

Ingredients

1 cup maida/all purpose flour
Bit of salt
1/2 cup grated dry coconut (kobari)
1/4 cup powder sugar
1/2 tsp cardamom powder
Oil to fry

Make a soft dough of maida, salt, 2 tsp oil and water. Let it stay covered for 1/2 hr. Mix the dry coconut, sugar, cardamom powder and keep aside.

Make small balls of the maida dough and roll out into small puris. Place 1 tsp of the coconut filling in one half of the puri and spread a drop of water in the corners. Fold the puri into half and press well. The water helps in binding it, ensuring that the filling doesnt come out. Turn the corners to get a pleated look like in the picture. Similarly make all the other pieces and fry them till crisp and cooked.

This is a very popular sweet prepared during Ganesh chaturthi in Karnataka.

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Broken Wheat Kheer

Saw this interesting recipe on a cookery show some time back

Ingredients

1 cup broken wheat
4 cups milk
1/2 cup grated jaggery(adjust as per taste considering the use of condensed milk)
Few roasted nuts
1/2 tsp cardamom powder
4 tbsp condensed milk

Dry roast the broken wheat till it starts changing colour. Add the milk and cook till the wheat is soft. Heat the jaggery seperately with some water and once it comes to a boil, use a strainer to remove the dirt from it. Add this jaggery water to the cooked wheat and add cardamom powder and nuts. Finally add the condensed milk and mix well.

Serve hot or cold.
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Appam (Rice version)

Ingredients

1 cup raw rice (soaked in water for 1/2 hour)
1/2 to 3/4 cup crushed jaggery(depending on taste)
1 tsp cardamom powder
Oil to fry

Drain out all the water and grind it in the mixer to get a coarse powder. Add the cardamom powder and jaggery to it and grind again to get a thick batter.

Heat oil and when hot, take a big spoon full of the batter and pour it slowly in the oil. It will spread by itself to a round. Let it cook on low flame till it puffs up. When it starts turning brown, turn and cook on other side as well.

Cool and store in an air-tight container.

Jhangri

Jalebis

Appam, Jalebis and Jhangri are my entry to Mythreyee's Sweet Series:Deep fried or steam cooked event.

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Ragi Kodubale

Ingredients

1/2 cup ragi flour
1/2 cup wheat flour
1 cup rice flour
1/2 cup rava
Salt to taste
1 tsp cooking butter
3 tbsp smoking hot oil
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way.

Fry these on hot oil in medium flame till it is cooked well.

Cool and store in an air-tight container. The recipe is same as the usual kodubale except the healthy addition of ragi flour.
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Sago/Sabudana Ladoo

Trupti of Recipe Center had shared this recipe some time back...I followed the same and the ladoos were very delicious.

Ingredients

1 cup sago
1/4 cup ghee
1/2 cup powder sugar
1 tsp cardamom powder
Dryfruits

Dry roast the sago until it starts changing colour. Allow it to cool and grind it to fine powder in the mixer. Sieve the same until you get a fine powder of the sago.

Meanwhile mix the ghee and sugar well and add cardamom powder, dry fruits and finally the fine sago powder to it. Mix again well and make balls of it. If it breaks, add a little more ghee to it to make it stay stiff.

Sending this over to Sunita for the Think spice event this month with the theme of favourite spice...mine being Cardamom.

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Kodubale

Kodubale was sent by Asha of Foodieshope for the Travel Food Festival event..the only changes done to the recipe was the addition of a little butter to the dough and making of smaller kodubales.

Ingredients

1 cup rice flour
1/2 cup rava
1/2 cup wheat flour
Salt to taste
3 tbsp smoking hot oil
1 tsp cooking butter
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way. Fry these on hot oil in medium flame till it is cooked well and turns golden brown in colour.

Cool and store in an air-tight container.

Sending this over to Anisheetu for the SWC:Karnataka Event

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Wheat flour ladoos

Ingredients

2 cups wheat flour
1/2 tsp cardamom powder
1 1/2 cups sugar
Milk
2 tbsp ghee
Fried nuts and raisins

Heat the ghee and add the wheat flour to it. Cook on low flame with frequent stirring till the raw smell goes off.

Add sugar, cardamom powder, nuts, raisins and milk to it. The quantity of milk must be just enough to get a big lump of the flour. Mix well till sugar melts and remove from stove.

Cool for 3 to 4 minutes and make balls of it.

This is my second entry to the Sweet Series event hosted by Mythreyee


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