Tuesday, 27 January 2015

DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS




DOODHI CHYA SHENGOLYA / SAUTEED BOTTLE GOURD ROLLS

INGREDIENTS

Doodhi / bottle gourd grated
1 cup
Besan / chick pea flour
½ cup
Rice flour
½ cup
Rawa / semolina
¼ cup
Garam masala pdr                          
½ tsp
Red chilli pdr
1 tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.
Oil
3 tbsp + 3 tbsp
Fresh coconut scraped
2 – 3 tbsp
Coriander leaves chopped
3 – 4 sprigs
Jeera / cumin seeds
½ tsp
Til seeds / sesame seeds
1 tbsp
Kadhipatta / curry leaves
1 sprig
Green chillies roughly each cut in  3 – 4 pieces
2 nos

METHOD:

1.       Mix together the doodhi, rawa, rice flour, besan, garam masala pdr, chilli pdr, haldi and salt.


2.       Add into it half of the coriander leaves and 2 – 3 tbsp of oil. When you press the mix in your hands it should form shape.



3.       Sprinkle water little at a time and form a smooth dough.

4.       Divide the dough into 2 – 3 portions. Shape them like a roll or a thick sausage.

5.       Apply a little oil on your hands to do so if it gets a little sticky.



6.       Put these rolls in a steamer and steam them for 10 – 15 min.


7.       Remove and cool. Slice through and cut them into ½ inch slices. Be careful while doing this, they are delicate and can break easily. Even if they do, don't worry, add the crumb to the pan.


8.       Heat 2 – 3 tbsp oil, add in the cumin seeds and til seeds along with the curry leaves and chillies.


9.       When they lightly sizzle add in the sliced rolls.


10.   Sauté the slices till they turn a light brown outside and crisps up a little.


11.   Sprinkle in a little coriander leaves and little coconut. Reserve a little of both for garnish.

12.   Sauté around for half a min.


13.   Serve immediately garnished with scraped coconut and coriander leaves.






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Friday, 23 January 2015

BANANA & WALNUT MUFFINS

These muffins are a good way to use up over ripe bananas.

The recipe is sourced from www.allthecooks.com, posted by Mrsrachaelr and is named as Super Easy, Super Moist Banana Bread.

Since I didn't have a loaf tin, made them in muffin cups. But on making it realized that they not just looked but also tasted more like muffin than a bread, hence a change in the name.



BANANA WALNUT MUFFINS

INGREDIENTS

Bananas (over ripe, peeled and mashed)
3 nos
Melted butter
½ cup
Eggs
2 nos
Brown sugar
1 cup
Maida / refined flour                     
1 ½ cup
Baking pdr
1 tsp
Chopped walnuts
¾ cup
Vanilla essence
½ tsp

METHOD:


1.       In a large bowl, finely mash the bananas to a little pulpy consistency.


2.       To it add the butter, eggs and sugar.


3.       Stir it around to mix properly with each other.


4.       Sieve together the flour and baking pdr and add it to the banana mix.


5.       Mix together lightly.



6.       Now add in the vanilla and walnuts and incorporate them too into the batter.

7.       Do not over mix, you don’t want gluten to start developing in it. But make sure all is mixed well.


8.       Drop in spoonfuls into the paper cups.

9.       Make sure you don’t fill beyond ¾ the capacity. Leave a little space for it to rise.

10.   Bake at 180°C for 25 – 30 min.


11.   Insert a toothpick in the centre of the muffin.


12.   If it comes out clean then the muffins are ready.






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Wednesday, 21 January 2015

GULACHI POLI / JAGGERY ROTI / JAGGERY STUFFED FLAT BREAD / / गुळपोळी / गुळाची पोळी

Gulachi Poli is an extremely ancient and authentic delicacy made specially during Makar Sankranti. It does take a lot of time and effort to prepare them but the final product is worth it all.

To ease and speed things up a little you can prepare the stuffing dough a few days in advance so that there is not much to do, all at the same time.

Even the stuffing dough would last a long time if you deep freeze it, but make sure you cover it in  cling film as you would want the least amount of contact with moisture.


GULACHI POLI / JAGGERY ROTI / JAGGERY STUFFED FLAT BREAD / गुळपोळी / गुळाची पोळी 

INGREDIENTS

STUFFING

Gul / jaggery finely grated
250 gms / ¼ kg
Til koot / roasted sesame seeds fine pdr
1 tbsp
Roasted shengdane koot / fine peanut pdr
1 tbsp
Roasted khopra / dry coconut pdr
1 tbsp
Jaiphal pdr / nutmeg pdr
¼ tsp
Roasted khuskhus / poppy seeds pdr (optional)
1 tbsp
Besan / chickpea flour                  
2 tbsp
Oil
1 tbsp
DOUGH

Atta / kanik / wheat flour
2 cups
Oil
4 - 5 tbsp
Salt
¼ tsp

METHOD:

STUFFING

1.       Heat 1 tbsp oil and add in the besan.

                                     

2.       Roast it till it turns reddish pink.

                                      

3.       Allow to cool and store till further use.


4.       In a steel container with a tight fitting lid (make sure you liberally grease it with oil from inside), add in the finely grated jaggery. Fix the lid on top.

5.       The purpose of finely grating it is to make sure all the lumps in the jaggery melt or break up easily.

6.       Put the container in a pressure cooker, and pressure cook for 4 – 5 whistles.

7.       Remove, but make sure there is no drop of water that falls into the jaggery while doing this.

8.       By this time the jaggery would have melted well. If not repeat the process and again give 2 whistles.

9.       When the jaggery is melted but still hot, beat it well and remove any stray lumps that still remain in it.


10.   To it add in the sesame seeds pdr, peanut pdr, poppey seeds pdr, roasted besan and nutmeg pdr.


11.   Mix it all well, if necessary transfer all to a flat surface and knead into a smooth pliable jaggery dough.


                                      

12.   Divide into equal lemon sized large balls. Makes around 11 – 12. Keep till further use.

13.   This stuffing can be made 1 – 2 days in advance.

DOUGH

14.   To the wheat flour add in salt and 3 – 4 tbsp of oil.


15.   Rub the oil into the flour, when you press the dry flour in your fist it should come together a little and form the shape of your fist. Or it should form a coarse bread crumb consistency.


16.   If it does not then add in 1 more tbsp of oil and rub it into the flour.


17.   Add little water at a time and make a stiff dough (like puri dough).

18.   Now divide the dough into the same sized balls as you made of the jaggery stuffing, but make sure the dough balls are double the quantity.


19.   We will use 2 dough balls per stuffing ball. So if you have 12 balls of stuffing then make sure you have 24 dough balls.

ASSEMBLING

20.   Roll out the 2 dough balls into small same sized circles.


21.   Press the stuffing to flatten it a little with your fingers.

22.   In case it has become stiff and difficult to manage then just micro each stuffing ball for 10 sec, it will just start to melt the jaggery a little and make it soft and pliable. You can also keep the stuffing balls in a container with a tight fitting lid over hot water for 10 - 15 min. It will loosen up the stuffing.


23.   Keep the stuffing ball in between two dough circles. Completely stick and seal the edges.


24.   Using a little dry flour roll out as thinly as possible. Flip over and roll from the other side too.


25.   Be careful while doing this, you make have to give some pressure while rolling, but too much pressure and it will either tear or the stuffing will be unevenly distributed inside.


26.   When it is rolled out, if you find a doughy edge around your stuffing, using a katan (karanji trimming wheel) or even a pizza cutter would do, carefully trim out the excess doughy edge.


27.   Again make sure you leave a miniscule edge around the stuffing. If you cut through the stuffing then it will come out when you roast the poli. So try and do it slowly with a steady hand.

28.   Carefully pick up the poli and put it on the griddle.

29.   When you start to see small bubbles forming on the poli, flip it over.


30.   Cook this side till it is a nice pleasant golden brown.


31.   Again flip over and this time cook the half done side too. If your poli is well made and the stuffing is evenly distributed inside then your poli will puff up.

32.   Transfer it on to a kitchen tissue. Till the time these polis completely cool down make sure they are left separately on to an even flat surface.

33.   Even slight inclination may ruin its shape or it may break.

34.   Once they are cooled you can stack them on top of each other and store.

35.   These polis stay good at room temperature for almost a week.

36.   Serve them with a generous dollop of home made ghee / clarified butter.




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Monday, 19 January 2015

METHI THEPLA / FENUGREEK LEAVES PARATHA




METHI THEPLA / FENUGREEK LEAVES PARATHA

INGREDIENTS

Methi / fenugreek leaves  finely shredded
2 large cups
Whole wheat flour + besan / chickpea flour + rice flour + rawa / semolina
2 large cups + 2 tbsp + 1 tbsp + 1 tbsp
Ginger garlic paste
1 tsp
Haldi / turmeric pdr
½ tsp
Red chilli pdr     
½ tbsp
Amchoor pdr / dry mango pdr
½ tsp
Jeera pdr / cumin pdr
1 tsp
Dhania pdr / coriander seeds pdr
2 tsp
Garam masala pdr
½ tsp
Sugar
1 tsp
Salt
T.T.
Oil
2 tbsp + for basting

METHOD:

1.       In a large plate take the shredded methi leaves.


2.       To it add the ginger garlic paste and all the given masalas. Also add salt, sugar, 1 tbsp oil and mix all up.

3.       Leave it covered for 30 min. the leaves will start to give out its moisture.



4.       Add in the wheat flour and rub the methi and masalas along with the flour. Sometimes I also prefer adding 1/4 cup besan / chickpea flour and 1/4 cup rawa / semolina into it. In that case reduce the wheat flour accordingly.


5.       Add little water at a time and make a semi hard dough.

6.       Knead the oil into the dough to prevent from sticking. Leave it covered for 1 hour.


7.       Divide into equal sized balls, little larger than a lemon.


8.       Dust with flour and roll out the dough balls into thin circles.


9.       Cook on a griddle on both sides till nice golden brown. Keep on basting with oil or ghee as you cook.

10.   Serve hot with chutney, pickle, curd or ketchup.





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