Bhoplyachi ghari/ gharge – Red Pumpkin Sweet Puri ~ Maharashtrian Special

Happy Independence Day. A perfect to post the ICC recipe. After a month break I am participating in Indian Cooking Challenge. This time it is a Maharashtrian special. You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try to post it on 15th of the month. So obviously this is not my recipe and the recipe source is here. This is an interesting recipe with grated jaggery and grated pumpkin. I am trying this for this first time and we all really enjoyed it. I wasn’t sure what is the best side dish for this sweet puri. Finally prepared coconut chutney and I served the poori with that.

PumpkingPoori2

This is the measure that I took and it yields ~8 to 10 pooris.

Ingredients

  • Grated Red Pumpkin – 1 cup
  • Grated Jaggery – 1 cup
  • Whole wheat flour – 2 cups
  • Cardamom powder – 1 tsp
  • Salt – 1/4 tsp
  • Oil for frying

Method:

  • Mix the grated pumpkin and jaggery and cook it in a nonstick pan until the jaggery is melted and pumpkin cooked. It doesn’t take more than 4-5 minutes. Don’t over cook so as to prevent jaggery from getting burnt.

PumpkinJaggeryMixture

  • Let this cool.
  • Add this mixture to the wheat flour along with cardamom powder and salt. (I didn’t add any water) The water from the pumpkin mixture was more than enough.
  • Make a soft dough and make small balls of the dough.

PooriMix

  • Roll them out like poori.
  • Heat the oil the kadai while rolling the poori.
  • Fry the pooris on low heat until it is golden brown.

PumpkingPooriSweetPuri

 


Patnam Pakodi ~ South Special for June

I had to miss last month’s ICC and the blogging marathon as lot of things were happening around. Work, IMC, our move and now my upcoming India trip so things are pretty crazy. I will be missing blogging marathon for next couple of months but I didn’t want to miss ICC for sure. Learning new recipe each month and reading about the background is  pretty exciting. This month recipe is one such great read. You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try to post it on 15th of the month. So obviously this is not my recipe and the recipe source is here.

Continue reading “Patnam Pakodi ~ South Special for June” »


Mangalore Buns/Pooris ~ Karnataka Special

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I thought of skipping this month’s Indian Cooking Challenge. But when I saw its Karnataka special, I couldn’t skip it. I don’t if I have mentioned this in my blog before, I am a kannadiga born and bought up in Tamil Nadu. My great-grandfather moved to TN and we got settled here. My grandma and aunt used to write Kannada and asked me to learn too. But I was already learning Hindi and Tamil and was not ready at that time to add third one. Just learnt the basic but now totally forgot. I speak kannada with strong Tamil accent. We follow both (Tamil and Kannada) customs and that’s a big advantage for me :-) Lots of food and savories to relish.

This month recipe is Mangalore buns or pooris. You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try to post it on 15th of the month. So obviously this is not my recipe and the recipe source is here.

To put in simple ways Mangalore pooris are sweet pooris with mashed banana and sugar. Interesting huh??

Mangalore Buns/Pooris ~ Karnataka Special

  • Time: Prep Time:5 hrs + Cooktime: 30 mts
  • Print

Ingredients:

  • 1.5 cups of All purpose four(Maida)
  • 1 ripe Banana
  • 3 tbsp slightly sour Curd
  • 2 tbsp Sugar
  • 1/2  tsp Cumin seeds(optional)
  • a fat pinch of Baking Soda
  • 2 tsp Oil
  • 1 tsp Salt (adjust accordingly)
  • Extra flour, for dusting
  • Oil,to deep fry

Method:

  • Peel and cut banana into pieces and grind it along with sugar.The pulp should yield 1/2 cup approximately.(Make sure your sugar is fine variety like castor sugar,otherwise if it is granular grind it in mixer to a powder).

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  • Keep aside 1/4 cup flour and take the remaining flour(maida) in a bowl and add salt and baking soda to it and mix well.

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  • Add curd, cumin seeds and gradually add banana puree and mix well. It will look like corn meal.

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  • Slowly add the banana sugar puree and mix the flour. No need to add water. The banana puree and curd gives enough moisture. Now add the remaining 1/4 cup flour which is kept aside and mix well. If the dough is sticky add 2-3 tbsp of extra flour and mix to get a fairly thick dough.
  • Now add the oil and gently knead the dough for 2-3 mins.
  • Cover and leave it aside for 4-5 hrs. I was planning to this for dinner so I prepared the dough in the morning and let it ferment for about 7-8 hours.

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  • Heat oil in a deep curved pan and let it become hot.
  • Similar to poori, knead the dough and divide into 8-10 balls and roll them slightly thicker than poori. If required dust with additional flour.
  • Fry the pooris and press the middle portion so that its fluffs up and then turn it around and fry until brown.
  • These buns usually turn to dark brown in color very quickly,you can remove them when they are puffed up and light brown in color or you can continue frying until they turn dark brown. I tried both :-)

You can serve this with coconut chutney but we tried with paneer subji. #MangaloreBuns

Verdict: 

I never thought this combo cumin seeds, curd and banana puree will go together this well. It turned out really good. We really liked the mild sweetness and the texture inside.


Chettinad Vegetable Biryani ~ Tamil Nadu Special

 Chettinadu Vegetable Biryani is a delicious biriyani recipe, prepared with unique spices of chettinadu and with seeraga samba rice. This is a vegetarian version of the Chettinad Biryani. Of all the Tamil Nadu cuisines, my favorite is the Chettinadu cuisine. I don’t know if it’s the spices or the simple yet delicious recipes that makes me to say so. But yes it’s my favorite. The paniyaarams and chutneys and biryanis are very yummy – I can keep talking about them.

ChettinaduVegetarianBiryani

Continue reading “Chettinad Vegetable Biryani ~ Tamil Nadu Special” »


Sajja Boorelu Bajra Deep Fried pancakes ~ Andhra Special for Indian Cooking Challenge

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I don’t know what bit me this year. I think something got into me. I signed up Blogathon, Blogging Marathon (both Jan and Feb), Good reads book challenge, Half Marathon Challenge and this Indian Cooking Challenge. Crazy right. Lets see how long this goes.

You can read about this challenge here. Basically you will be given with the recipe and its source and you need to try and post it on 15th of the month. So obviously this is not my recipe and the recipe source is here.

So what I did? Went through the recipe, converted the gms to cups and tried 1/4 of the mesaurement. (What if it becomes sodappal, disaster? )

Here is my measurement and the method

Ingredients:

  • Bajra Flour – 1 cup (I used store bought flour)
  • Jaggery  – 1/4 cup
  • Grated coconut – 3 tbsps
  • Sesame seeds – 2 tsps
  • Cardamom powder – 1/2 tsp
  • Water for mixing – 1/2 cup
  • Oil for deep frying.

Method:

  • Add 1/2 cup water to jaggery and heat it till the jaggery melts, strain and allow it to cool to room temperature. I added cardamom powder while heating the water.
  • Now mix the flour, coconut and sesame seeds. Slowly add the jaggery water and mix it like chapati dough.

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  • Heat the oil for frying and meanwhile we can do the other steps.
  • Make small balls and keep it ready.

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  • Now take a ziploc bag and apply some oil.
  • Press the small balls in the zip loc and spread it out as much as you can.

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  • Fry these bajra thins in the hot oil till they are golden.

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Verdict: 

My husband who is my official taster (does he have a choice? ) tasted this and and and and and and and and… He was happy. His comment was its like vellai sedai but in thattai version. :-) :-)

Thanks ICC for teaching me a new dish.