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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Oats sakkarai pongal

Ingredients

1 cup oats

1/4 cup green gram dal (Moong dal)(pressure cooked)

1 cup grated jaggery (adjust as per taste)

Few cashews

Raisins

2 tbsp ghee

1/4 tsp cardamom powder

Heat 1 tbsp ghee and roast the oats for 2-3 mins till you get a good smell. Keep aside.

Heat the remaining ghee, add the cashews and raisins. Roast and add 2 1/2 cups of water. When it starts boiling, add the roasted oats and cook well. Add the cooked moong dal and jaggery. Mix well and cook for some time till the flavours are well mixed and it gets thick.

Garnish with cardamom powder and serve hot.

Optional : Can add more ghee to taste.

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Thavalai vadai

Ingredients

2 cup mixed dals [redgram dal (tur), greengram dal (moong), bengalgram dal (channa dal) and blackgram dal (urad dal)]

1 cup rice

Salt to taste

2 red chillies

Few curry leaves

Finely chopped coriander leaves

1/4 tsp asafoetida

Oil to fry

Soak the dals and rice together for 3 hours minimum. Grind it to a coarse paste with red chillies adding a little water. Heat 2-3 tbsp oil and add curry leaves and asafoetida. Add it to the batter. Add salt, finely chopped coriander leaves and mix well.

Heat oil and when hot, pour in a big spoon full of the batter in the oil. Repeat for more vadas. Fry till golden brown and crisp on both sides.

Serve hot with chutney/sambar.

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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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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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Thayir Vadai

Ingredients

1 cup blackgram dal (soaked for 2 hrs)
Salt to taste
1 or 2 Green chillies
1/2 tsp ginger paste
Oil to fry
Finely chopped coriander leaves
2 tsp cumin seeds
2 tbsp grated coconut
2 cups of curd

Grind the dal with green chillies, salt and ginger paste with very less water.

Heat oil and make small vadas of the batter and fry them on medium flame till golden brown. If you feel the vadas are absorbing more oil, you could add some roasted semolina to it.

Immediately put the vadas in a bowl of water and let it soak for 2 minutes. Press lightly and drain out the water from the vadas.

Grind cumin seeds and coconut together and mix it with the curds. Add some salt and coriander leaves and mix well. Add these vadas to the curds and let it soak for about 15 to 20 minutes.

The vadas taste good even if chilled.

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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.

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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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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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Vegetable Vada

Ingredients (Translation)

1 cup blackgram dal
2 green chillies
Salt to taste
1/2 tsp ginger paste
1/2 cup finely cut cabbage and carrot
Finely chopped coriander leaves
Oil to fry

Soak the blackgram dal in sufficient water for atleast 2 hours. Grind it with very less water, green chillies, ginger paste and salt. Add the cabbage, carrot and coriander leaves to the vada batter. Heat oil in a fry pan. Slightly wet hands and take a small ball of batter in the hand and flatten it a bit. Dip a finger in water and make a hole in the vada in the center. Drop these vadas in hot oil and deep fry till golden brown on both sides. Serve hot with chutneys and sambhar.

Sending this over to Mansi's Game night party event

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Pongal / Sankranthi Special

The festival of harvest and joy, called Pongal in Tamilnadu and Andhra Pradesh, Sankranti in Karnataka and Maharashtra, Sankrant in Gujarat, Sakarat in Madhya Pradesh, Lohiri in Punjab that marks the departure of winter, Khichiri in Uttar Pradesh and Bihu in Assam is celebrated in mid-January. In Kerala, it marks the end of the Anushtahan for Lord Ayyappa devotees. It is the time when uttarayan sets in implying the beginning of sun's journey towards north.

In Andhra Pradesh, Tamilnadu and Karnataka the festival is devoted to the sun god and a special neivedyam �Sakkarai Pongal� is offered to the god. It is spread over three days and houses are cleaned and decorated with colourful rangolis.

For rangoli designs, check here

In Tamilnadu, the festival is spread over three days known as Bogi, Surya Pongal and Kannu pongal. A bon fire is lit on the first day to chase away all evils from the house. On the day of Surya Pongal, the �PongaPanai� is decorated with turmeric, ginger, sugarcane, banana and coconut. Milk is boiled in it and when it is on the verge of spilling everyone celebrate it by chanting �Pongal o pongal�. Then sakkarai pongal is prepared in that pot and offered to the sun god. On the third day, various mixed rice varieties are prepared and special prayers done for long life of brothers. Jallikaatu is a popular bull festival in rural areas of Tamilnadu where money is tied to horn of bulls and the villagers try to catch hold the bull and thus the money.

Check out the recipes to make

Sakkarai Pongal

Ven Pongal

Ullundu Vadai

Medhu Vadai


Mixed Rice varieties

Lemon Rice

Tomato Rice

Puliyogare

In Karnataka, a special mix of roasted groundnuts, roasted dal, jaggery pieces, fried sesame seeds, dry coconut pieces is made and distributed among friends and relatives. Also sweet pongal is prepared. Everyone is greeted with the words �Ellu bella thindu, olle maathadu�(thanks Asha for the correction) implying eat these sesame seeds with jaggery and speak nice words.

Here is the picture of that mixture with the recipe

Ingredients (Translation)

Groundnuts
Roasted dal
Dry coconut cut into small cubes
Jaggery cut into small cubes
White sesame seeds

Roast the groundnuts and remove the skin. Roast the white sesame seeds till it starts changing colour. Mix all of them.

In Maharashtra, sesame seeds ladoos are prepared with sugar as well as jaggery and distributed among friends. Everyone greets each other with the words �til-gul ghya, goad goad bola� implying have these til ladoos and speak sweet words.

Ingredients for til ladoos (Translation)

1 cup white sesame seeds
� cup jaggery
Little grated dry coconut
Some roasted groundnuts
� tsp cardamom powder

Roast sesame seeds for some time till colour starts changing. Remove skin of the roasted groundnuts and break them into smaller pieces.

Heat jaggery with little water. When jaggery melts and you get a sticky consistency, switch off the gas and add the other ingredients and mix well. Grease hands with a bit ghee and make small balls of the mixture.

Kite flying is a part of Sankranti in Gujarat and the skies are full of kites of various shapes, colours and sizes during this period. All families gather in the terrace and fly kites, competing with each other. Kites with lights in the night are a must see view. Chikkis rule at this time of the year. Chikkis made of jaggery and sesame seeds or groundnut or dryfruits are made for the occasion.

Check out the sugar version of dry fruits chikki here
..

To make chikkis with jaggery, check out the version of Nupur from One Hot Stove blog.

In Punjab, a bonfire is lit on eve of Sankrant and all friends, relatives come together to dance and enjoy the festival. They offer til, peanuts and beaten rice sweets and puffed rice to the bonfire.

Uttar Pradesh celebrates the festival by taking a ritual bath and donating khichiri which is made of rice and lentils.

In Kerala, the makara jyoti or celestial light is visible on the Sabari mala hill shrine on this day and is considered to be very auspicious.


Happy Sankranti in advance to all.

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Ullundu Vadai / Rasam Vadai / Sambhar Vadai

Ingredients (Translation)

1cup blackgram dal
Salt to taste
1 Big green chilly
A piece of ginger

Soak the dal for dal for at least 1 hour. Grind with very little water along with ginger, chilly and salt to get a thick batter. You could even add some grated carrot and cabbage at this stage to make vegetable vadas.

Make vadas with wet hands and fry them in hot oil till golden brown on both sides. Remove excess oil using kitchen tissue. Serve hot with sambhar and chutney.



Sambhar vadai and Rasam vadai also taste great. For sambhar vadai, soak the vadas in hot sambhar for atleast 15 minutes and serve along with a cup full of sambhar. You could even add a bit of jaggery to the sambhar. Same procedure for rasam vadai. Just replace sambhar with rasam.

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Avial- Side Dish

Ingredients (Translation)

Vegetables like potatoes, beans, red pumpkin, white pumpkin, plantain, yam, carrot, sweet potato, cucumber
Salt to taste
1/4 cup sour curd
1/8 tsp Asafoetida

For Masala-
4 tbsp of grated coconut
1 tsp of cumin seeds
1 green chilly(add more if u desire)
2 tsp Bengal gram dal

For seasoning

1 tspMustard Seeds
Few curry leaves

First cut all the vegetables into small and equal pieces and boil them.

Roast the bengalgram dal and grind it along with other masala ingredients to get a paste.

Add it to the boiled vegetables. Add asafoetida and salt to it.

Season with mustard seeds and curry leaves.

Before serving, add sour curds and serve with rice or chapatis.
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Ven Pongal

Ingredients (Translation)


3/4 cup Raw Rice
1/4 cup Greengram dal
1/2 tsp Pepper
1 tsp Cumin seeds
Cashews-10
Salt to taste
Curry leaves- few
2 tbsp Ghee


Pressure cook the rice and greengram dal together with required quantity of water (water should be 3 to 4 times the quantity of rice).


In a small kadai, heat the ghee, add the cashews. When it turns golden brown, remove the cashews and add the cumin seeds, pepper and curry leaves to the ghee.

Transfer all of these to the cooked rice. Mix well.
Serve hot with chutney and sambhar.

Microwave version

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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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