Puran Poli Sweet Bread - Bobbatlu (ISKCON)
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Puran Poli Sweet Bread (Bobbatlu)
Ingredients:
Chana dal, 1 cup
Jaggery, 1 cup (powdered)
Cardamom, 2 pods powdered fine
Saffron, a pinch
Camphor, a tiny pinch
Maida/sooji, fine (flour), 1 cup
Ghee, 1/2 cup
Pressure cook the chana dal and drain off the excess water. (Save the liquid for use in dal or another prep.) Spread the dal on paper towels to remove the excess water. Once it's dried a bit, grind it into a fine paste without adding water. Set aside.
In a bowl mix the flour with enough water to make a smooth dough, like chapati dough. Smear the ball with a little ghee and cover, and let the dough rest for 30 minutes.
To make the stuffing, put the jaggery in a pan with no liquid, and heat, stirring, until it dissolves. Add the chana dal paste and mix until smooth. Add the cardamom, camphor and saffron, and cook until the mixture darkens a few shades. Set aside and once cool, make small balls of the mixture, and set aside.
Finally, make small chapati from the flour dough, using flour, fingers and plastic wrap or parchment to get manageable rounds. Put one of the sweet balls in the center of the rolled chapatti and fold the four sides in to cover it completely. Using your fingers or roll back into a flat chapatti shape. Heat ghee in a tava or griddle, and fry until both sides are crisped and golden brown. Add ghee as needed to keep from sticking.
Sweet Kolakattai Dumplings - Bobbatlu (ISKCON)
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Sweet Kolakattai Dumplings
Ingredients:
Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)
Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool. Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
Re: Kugan's Kitchen Part 5
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Originally Posted by kugan98
NOV anneh, I prepared about 40 lunch boxes of the coconut, mango rice. A very different and tasty dish.
I made potato masala as side dish and gave it today.
Thanks anneh, this is how I pack every month to distribute.
Normally I give to the people who work in the car wash places.
Thanks, Kugan98
Coconut Mango Rice:
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Your packed food looks so delicious Kugan....can I have 1 box pls?. After 10 days of Viral Fever ippo thaan taste buds konjum work pennudhu. I was on soup and kanji and didn't go to work for 10 days...I am getting back to work tomorrow. :oops:
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.
Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98
Thats why I always say that you are so special coz you are not stingy with your knowledge.. :clap: ..many ppl do not wish to share coz they feel they its their secret recipe for them to know only...I suppose it takes so many different types of ppl to make up this world rite?... :huh:
