SUN TV & Other Recipe Collections

Wow..Its so tempting to see so many poli recipes.
My Mil never stirs the poornam in the stove after grinding since she says it takes away some of the taste!I tried it myself once but i cudn't get thick poornam.

R or anybody,
How to make Jeera poli , Paal poli?

GVB

When making dry fruit poli try it with Kalkandu as mentioned by Bhargavi.. The kalkandu taste makes the difference I think..

Thank you so much, Kavitha..No problem at all as long as you visit the thread and share yr ideas. Do try whenever you have time.

Bye.

Suganthi, stirring or not stirring-it all depends on the vellam. If it is a soft vellam(paagu vellam), then, dont have any option other than stirring. If it is hard vellam, then it will not leave any water even after you grind with dal.

Also, adding coconut to the pooranam is one reason to leave some water. Stuffing raw pooranam or fried pooranam-both have their own unique tastes which is my opinion.

Oh,Okay.R.I don't know the taste diff as i have never tried with raw poornam.

Suganthi, abt jeera poli, have not heard abt it. Hope that Bhargavi can help in this regard.

Paal poli:

Maida 1 cup
rava 1/4 cup
sugar 2 cups
saffron 1 tsp or any food color
salt a pinch
milk 1/2 litre
cardamom powder 1 tsp

Boil milk and add sugar, cardamom powder with saffron, mix well. Keep them in sim.

Prepare dough out of the flour, salt , rava, oil & enough water. Let it be little stiffer one. Keep aside.

After 30 mts, make small size of pooris from the dough. Either you can directly fry in the oil or fold it and fry in the oil. If you dont prefer the bigger size, cut them into two halves and fry in oil. Drain the oil well and soak in the milk.

Now, transfer the milk into a wide vessel and then, put the puris. Allow them to rest for a while. Then, serve the soaked puris in a tray and put the remaining boiled milk on top. Garnishing nuts is optional.

The longer it soaks in milk, the better taste you will get.

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Ellu(til) poli:

White sesame 1/2 cup
jaggery grated 3/4 cup
cardamom powder 1 tsp
sukku 1/2 tsp
nutmeg powder 1/4 tsp
maida or wheat flour 1 cup
oil

Rub in oil in flour with a pinch of salt and make a soft dough. It should be shiny on seeing depending on that measure the oil qty.

Cover with a wet cloth. Dry fry the til seeds on low flame, and when it starts spluttering, pound or grind it coarsely. Add jaggery and grind to a smooth mixture. Mix with all the remaining powders.

Divide the maida dough into small balls. Take a ball and stuff with sesame seed mixture. Close the ball completely and dust into the flour. Start making polis with a rolling pin thickly.

Take a pan and apply ghee or oil around the polis.

Generally, polis will come for atleast 2 to 3 days; since there is no coconut or dal, this poli will come for a week!!

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Wow..Thank u sooooo much,R..Its clearly been a long time since i had it and now my mouth is watering for its taste!!I will try it real soon and let u know.What do u mean by "Fold and fry in oil" i don't understand!?

Thanx again,
Gvb

My Mom had made Jeera poli for this aadi ..Maybe i will ask her when i talk to her next time.

hi R,
congrats on the century!

Thank you, di..

Suganthi, instead of the full circle poori, I mentioned that you can make a semi circle by folding(if you are interested) and fry in oil. Otherwise, can fry the whole poori as it is in oil or cut into two halves separately (2 semicircles you will get) and fry in oil which is easier to fry and soak in milk.

Hope I am clear.

Hello Sowmya,R and others,
Here is my first recipe from our region. Since lot of adai recipes are floating, planed to post this first.

1.Adai

Ingredients:

Parboiled Rice 1 cup
Thoor dhal 1/2 cup
Channa dhal 1/2 cup
Jeera 1 tea spoon
Ginger 1/2 inch
Red chilli 2 (add more if you want hot)


Soak the above except jeera and ginger for 3 hrs. Grind into corse to smooth paste with jeera,ginger and required salt.
Make the batter thin or thick according to ur taste.

thalika:

Mustard 1/2 ts
urad-1 ts
Chana 1 ts
curry leaves 1 spring
Finely choped onion 1/4 cup

In little oil add mustard,dhals,curry leaves and onion. Fry till onion becomes transulent.
Let it cool a little and add to the ground mixture. Make thin or thick adai.
Have with coconut chutney or thakali vathakiyadhu.

Coconut chutney:

Grated coconut 6 Table spoon
Pottu kadalai 2 TB spoon
corriander leaves 1 TB spoon
Garlic clove 1/4 to 1/2

Grind the above with little water.

Tampering:

Mustard 1/2 ts
urad 1/2 ts
Chana 1/2 ts
Curry leaves 1/2 spring.

In oil tamper the ingredients and mix with chutney.

I know lot of u know coconut chutney. thought of sharing our version. The color will be little green since we add corriander leaves.

Will post more recipes when i find time to type(don't know type writing )

Hi Kavitha
Good start.. keep up your good work.Looking forward to more and more recipes from you.. :D

Regards
Sowmya

Here is a recipe for

Pesarattu

Moong Dal ( split Mung Beans) 2 cups
Raw Rice 1/4 cup soaked along with moong dhal 1 hour
Green chillies, chopped to taste
Asafoetida powder L tsp
Salt 1 tsp or to taste
Coriander leaves chopped
Onions 1 chopped fine
Oil for pan frying

Method
1. Drain daal mixture and grind coarsely.
2. Mix in the chillies, salt, coriander leaves and onions and enough batter to make a dropping consistency.
3. Make medium thick dosa

Serve with ginger chutney

Ginger chutney

2 cups ginger-shredded fine
1 cup jaggery
1 tbsp salt to taste
1 lemon sized tamarind
1 tbsp chilli powder or to taste
1 tsp asafoetida powder

METHOD


Mix all the ingredients and cook over high heat.

When it comes to a boil, lower the heat and simmer for a minute or so.

Store in a clean jar.

I think a lot of you would have known this recipe , but for those who dont dont know, try this.


Priya

Kavitha, Good to see yr recipe and do contribute more as and when you find time.

Bye.

Hi R,
Thanks for clarifying that for me.

This week's recipe of Mrs.Revathy..

Moondrukai thokku:

Sour mango vegetable grated 2 cups
carrot grated 1/2 cup
raddish grated 1/2 cup
red chilli powder 1 tsp
haldi little
hing 1/2 tsp
fenugreek seed powder 1 tsp
mustard 1 tsp
oil and salt.

Dry roast fenugreek seed till golden in color and powder finely. Heat oil, add mustard and when it splutters add raddish saute till it is soft. Add mango, carrot and cook in a medium fire. Add haldi, hing with salt.

Once they are all cooked add red chili powder and fenugreek powder, mix well.

My variations:

Since fenugreek powder is readily available, dont have to fry and powder seeds.

If you are healthy conscious, you can make it like our regular curry. Actually, added 2 tbsp of oil, but it absorbed more and more oil. Instead of adding more oil, just stored in a bottle when cold. Becoz of the sourness, the taste is really good as a stuffing for roti with a dal and curd rice too.

Punjabi channa:

Kabuli channa 1 cup
cut onion 2 (tiny pieces)
tomato puree 1/2 cup
jeera powder 1 tsp
ginger garlic paste 2 tsp
channa masala powder 1 tsp
red chilli powder 2 tsp
dhania powder 1 tsp
salt and oil.

Heat oil, onion, salt and saute well. Add paste with all powders except channa masala powder and mix well. Add puree and stir well. Pressure cook for 2 whistles.

Let it cool down and open the cooker add uncooked channa, stir well. Add more salt, coriander/curry leaves, garam masala powder with enough water and pressure cook for 3 to 4 whistles.

Points to note:

The onion color should change completely into brown which makes difference from the other channa masala in taste.

After adding powders, paste, one should stir well till the raw smell goes off completely.

Pressure cooking tomato puree mixture is one of the reason to disappear the raw smell easily.

Hi R,
in the kabuli channa recipe , u posted today. should the channa be cuncooked or cooked . if its cooked, will it not be mashed if u
cook again in cooker.
if its uncooked, should we just soak for 8hrs as normal?

thanks
GV

Hello gv,

The channa should not be cooked(uncooked).

And soaking time, do it overnight in the normal water or put the channa directly when the water is boiling on the stove well; switch off the fire and close it with a lid. The channa will be ready in 5 to 6 hrs to cook!

Hope I am clear.

Hi R
I made “1-2-3 uthappam” and also “maida crisps” yesterday..Both came out too good and tasty.

GVB

Thanks so much, gvb for trying..

Hi R
Made “Roasted gram usili” with carrots and it tasted fabulous.It sure is a great recipe.

Thanx,
GVB

Thanks for the input, suganthi.

Hello R,
I tried your kerala sambar and pressure cooker lime pickle,both of them tasted good.
Thanks for the nice recipes R!

Appreciate yr feed back, Raathi and you are most welcome to try more!!

Just for everyone's info., & reference, I would like to inform that I include one more variety in poli called til(sesame poli).

Thanks.

This week, I am managing to post some puris recipes from the magazines and it was already tested by me, FYI.

Instead of making normal puris, if we make some modifications, everyone will take it and also add some healthy ingredients, the oil will not affect that much. Anyways...

Tomato puri:

Wheat flour 1 cup
tomato puree 1/2 cup
chilli powder 1/2 tsp
salt
water

Mix the dough with other ingredients and do it just like we make for usual puris. But, instead of water, add puree; leave it for 30 mts. Now, start making red color puris.
===================

Methi or spinach puris:

Just follow the above method. Instead of tomato puree, add this boiled greens. You can add spinach or methi separately or together. Either way, it will be great.

Some people does not want to find the greens while enjoying puris. In that case, cook the greens separately and use the drained water.

Green puri is ready.
=======================

Beet puri

Just follow the above method. Grinding beet and getting water is difficult. So, cook beet with water and save the water separately. Mix it with flour and pink color is ready to eat!

====================

For spicier version, you can add the following:

saunf(sombu) 1/2 tsp
jeera 1/2 tsp
coriander leaves 1 tbsp

Mix the above all with the flour and mix the juice whichever you want to, proceed.

=======================

Yellow puri:

Add 2 tsp of haldi with boiled and filtered jeera or ajwain water and prepare the dough as usual.

Healthy yellow puri is ready. When comes to haldi alone with puri, the taste will not be very catchy. Atleast, jeera or ajwain's smell will tempt you to take more.
================

Cheese puri:

Have already mentioned about cheese chappathi in Baby's food thread. For kids, you can serve this very well. Mix the grated cheese with the flour and knead. Proceed.

Similarly, in the place of cheese, add paneer and do. Paneer puri is ready.

===============

For everyone's information, have already posted a recipe called Rice puri with a variation. Instead of rice flour, have to add wheat flour and proceed.

Instead of plain water, boil the water with methi seeds and jeera until the boiling point is reached. Filter the water and mix with the dough. Indeed, it is a healthy puri.
=================

Tri color puri:

This one tried at my friend's place and forgot what she said about the recipe. Today, atlast found by myself. Among the kids, it was a big hit just becoz of the color.

Split three portions of the flour and add any colors you want to. Like, today, I prepared plain wheat flour, flour with haldi and flour with beet juice.

Knead them and keep them separately. Now, take a tiny size of balls from each. Important point is that the size should be even, otherwise, the color size will not come uniformly. Make a stiff balls without any break.

Dust it in the flour and roll it as usual with a pin. Now, you will see the three color in a SINGLE puri.

Try and let me know..

==========

Guess, today, this is enough. Will come up with a couple of more puri varieties soon. Meanwhile, if anyone has any interesting version of puris, you are welcome to post the same.

Wow R!! You are really good!! I always have this feeling that pooris are always unhealthy becoz of the oil but you have helped me look at it from a diff angle.

Tried arisi adai and beans roated gram usli. It was yumm!!

thanks

Seetha

Great to see so many puri varieties,R.Since i make them once in a week i wud love to try it one by one.
Can u tell me wat do u mean by filtered jeera/Ajwain?.

GVB

gvb, I understood about yr pattern. But, I make them once in a month!!

Anyways, take half a cup of water, add jeera or omam with methi seeds(limited qty) and let them boil for some time; now, the essence will stay in the water(color will change). Now, filter the water and mix this water for kneading instead of plain water.

You can use different variation like adding a small piece of ginger with hing while boiling the water. Atleast, these ingredients will protect our body from oil to some extent.

Some people makes omam puri which you can put directly omam.

Thanks, seetha for yr trying and posting yr input.

Here comes a couple of tested recipes from SUN'S contribution..

Moong dal idly:

Moong dal 4 cups
urad dal 1 cup
grated 1/2 cup
green chillies 2
curry leaves, hing
mustard 1 tsp

Soak dals separately. Grind together nicely(mixie is enough). Add salt and ferment for 2 to 3 hrs. Since there is no rice, it will get fermented easily.

Meanwhile, heat oil, add mustard, curry leaves, chillies, hing and when it splutters, add vegetables with salt. Saute till it is half cooked. Let it cool down. Then, mix this with the batter.

Mix well and start making idlis. Steaming time is just 5 mts.

Goes with hot chutney.

My opinion:

I took 1 : 1/4 of moong dal and urad dal becoz making with dals, one cant get tempted to eat more like our regular idly. those who are dieting, it is a good change since there is no rice at all.

Actually, made a sambar and after the preparation, realized that should have made hot chutney becoz, the batter is mildly sour; hence the taste will be plain. If want, add some pepper or red chillies(2) for a mild hot taste so that it will go with any sambar too.

It is an ideal tiffin for all age group particularly those who dont love spices. After cold, it will turn out little hard to take.

Instead of carrots, can add any veggies, you like.

This is Mrs.Revathy's recipe..

Spinach parata:

Spinach 1 cup
wheat flour 2 cups
besan 1/2 cup
green chilli paste 1 tsp
milk 1/2 cup
sugar 1 tsp
ginger garlic paste 1/2 tsp
ghee or oil
salt

Mix all with water except ghee/oil to make dough. Make like regular rotis; fold the circle into a semi circle. Again fold it like a triangle or after making semi circle, take both of the edges and join at the center so that it will form as a triangle.

Now, roll till you get a big triangular roti. cook finally just like we do.

Optional:

For extra flavor, in between the folds, can apply little bit of oil or ghee.

Thanks for ur xplanation,R.

GVB

Thanks R for the reply abt channa .

I made ennai thakkali gravy , the end product looked like tomato kurma
is this how it supposed to look or it would be more oily

Thanks in advance
GV

R one more question
I tasted the ennai thakkali gravy. I think I added more pepper in it. its so hot(kaaram). can u tell me how to reduce it.bcos my husband doesnt it.
THank you so much
GV

gv, to reduce pepper kaaram, guess, it is a bit difficult; still if the gravy is not very sour, try adding lemon juice.

For vathal kuzhambu, we use to add nallennai becoz, a hope that it will take the kaaram out. Try one and if it does not work out, try the nallennai.

Since did not add too much of oil to the gravy(though the name is ennai), it came out like a thin tomato gravy and could not see the oil floating in my gravy. Of course, the smell will be more or less like kurma(not the texture) becoz basic ingredients are little similar for these kinds of gravies or kurmas.

Let me know about the kaaram after you try..

Hello R,
Thanks for your immediate response. My friend was happy & tried making sathumavu dosa but it was sticking to the pan, not coming like regular crisp dosas. She then added some besan, then it came without sticking but not thin, it was a thicker dosa. Is this how it will be ?