Tuesday, 10 October 2017

BHAJANI CHI KADBOLI / भाजणीची कडबोळी

Yesterday Diwali special, I shared with you the recipe for making Kadboli Bhajani .... today I am sharing with you the method for preparing Kadboli ... once your mix flour / bhajani is ready, then it is a fairly easy task of making the crispy Kadbol.

Kadboli Bhajani - https://paripoornapaksiddhi.blogspot.in/2017/10/kadboli-bhajani.html?m=1





BHAJANI CHI KADBOLI / भाजणीची कडबोळी 
INGREDIENTS

Kadboli bhajani / roasted mix flour
1 cup
Water
1 cup
Salt
T.T.
Haldi
¼ tsp
Red chilli pdr
1 tsp
Owa / ajwain / carom seeds
1 tsp
Oil
1 tbsp + for deep frying

METHOD:




1.       In a heavy bottomed pan bring the water to a boil. Add in the haldi, chilli pdr, salt, 1 tbsp oil ad carom seeds.


2.       When the water starts boiling switch off the flame.




3.       Immediately add in the flour and try and stir it in as much as possible.

4.       Cover the pan with a lid and leave it covered for atleast 30 – 40 min. at this point do not remove the lid at all.




5.       When the mix is still hot but manageable with bare hands knead it to form a dough.

6.       If you find the mix too dry and crumbly then sprinkle a little water to knead.

7.       Divide the dough into small balls. 



8.       Roll the in between your palms to form the shape of a rope. You can also do it on a clean smooth surface. 





9.       Now there are two ways of shaping the kadboli. One is by joining the two ends of the rope to create the shape of a loop. The other is by turning the rope around to create a spiral shape like a chakli.

10.   Heat oil for deep frying till smoking hot.




11.   Once the oil is hot, reduce the flame low and allow the temperature of the oil to reduce to such an extent that the oil no more smokes.




12.   Slide in 3 – 4 kadboli at a time and deep fry on a low flame.

13.   Initially there will be lots of bubbles seen as you add in the kadboli.

14.   As they get fried the bubbles will reduce. Fry them till the bubbles have died down to such an extent that there are only few formed.




15.   Remove on to a thick wad of kitchen tissue.

16.   When the kadbolis cool down they will get crisp and the colour will deepen a little.




17.   If you break open a kadboli, and you see its hollow from inside and crunchy crisp then a kadboli is well made.

18.   When they cool transfer to an air tight container.




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Monday, 9 October 2017

KADBOLI BHAJANI / कडबोळी ची भाजणी

Kadboli is a savory snack prepared especially during Diwali. It requires flour or Kadboli Bhajani which is made by roasting separately various grains and then grinding them all together to a fine powdery flour. Sharing with you all the method for preparing the Kadboli Bhajani.


KADBOLI BHAJANI / कडबोळी ची भाजणी 
INGREDIENTS
Tandool / Rice
¼ kg
Jwari / jowar / sorghum or white millet
100 gms
Bajri / bajra / pearl millet
100 gms
Gahu / wheat
100 gms
Moong dal /
100 gms
Chana dal / split Bengal gram
1 tbsp
Urad dal / split black gram
1 tbsp
Jeera / cumin
1 tbsp
Dhane / dhania seeds / coriander seeds
1 tbsp

METHOD:

1.       In the sequence the ingredients are given, dry roast all the ingredients separately till they change their colour a little and turn a light pink.


2.       Mix them all up and allow to cool.


3.       Grind them to a fine flour. Do it preferably from a chakki or flour mill.

4.       Use this kadboli bhajani to make Kadboli’s.





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Sunday, 8 October 2017

TOMATO SEV

With Diwali round the corner its time for some festive Diwali munchies ... .. Tomato Sev

TOMATO SEV

INGREDIENTS

Besan / chana dal flour / gram flour
1 ½ cup
Baking pdr
½ tsp
Salt
T.T.
Red chilli pdr
½ tbsp.
Heeng / asafoetida
½ tsp
Oil
2 tbsp + for deep frying
Tomato puree

OR

Tomato puree
Tomato ketchup
½ cup

OR

¼ cup
¼ cup

METHOD:



1.       In a bowl mix together the besan, salt, chilli pdr, baking pdr and heeng.





2.       Heat 2 tbsp oil and add it to the besan and rub it in to form a crumbly mix.




3.       Add in the tomato puree and mix and knead it all together to form a soft smooth dough.

4.       Add little water if it is dry and does not come together to form a dough.

5.       Oil your hands a little when you give the final knead.



6.       Grease the sev press with a little oil. Make sure you use the large holed plate for it. Stuff it with the dough.

7.       Heat oil till smoking hot, then reduce the flame.



8.       When the smoke subsides directly hold the press onto the oil and press out the sev in the hot oil.




9.       When one side is done i.e. the bubbles around the sev subside a little, turn it over and fry the other side too.



10.   Remove onto absorbent paper and allow to cool.



11.   Store in an air tight container.




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Friday, 10 March 2017

KATACHI AMTI / कटाची आमटी




KATACHI AMTI / कटाची आमटी 

INGREDIENTS

Kat / water drained out of cooked chana dal / Bengal gram
3 – 4 cups
Cooked chana dal / Bengal gram
2 tbsp
Tamarind pulp
2 – 3 tbsp
Gul / jaggery
1 tbsp
Green chillies each cut in 2 – 3 pieces
2 – 3 nos
Curry leaves
1 sprig
Goda masala pdr
1 tsp
Oil
1 tsp
Rai / mustard seeds
¼ tsp
Heeng / asafetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Salt
T.T.

METHOD:



1.       To the kat add the chana dal. You can also add the chana dal that remains after preparing the puran for Puran Poli, that does not get ground up well.



2.       Add into it tamarind pulp, goda masala, salt and jaggery. Bring it to a boil.


3.       Separately heat oil, add in the rai seeds.


4.       When they splutter add in the heeng, haldi, green chillies, curry leaves.


5.       Pour this tadka over the boiling kat.


6.       Serve hot along with puran poli.



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PURAN POLI / पुरण पोळी




PURAN POLI / पुरण पोळी 

INGREDIENTS

PURAN / FILLING

Chana dal / split Bengal gram
2 cups
Gul / jaggery grated fine
1 cup
Sugar
½ cup
Elaichi pdr / cardamom pdr
½ tsp
Jaiphal pdr / nutmeg pdr
½ tsp
Soonth pdr / dry ginger pdr
½ tsp
Ghee / clarified butter
1 – 1 ½ tbsp
DOUGH

Maida / refined flour
2 cups + for dusting
Atta / wheat flour
1 cup
Oil
3 tbsp + 2 tbsp
Water
1 – 1 ½ cup
Salt
½ tsp

METHOD:

PURAN / FILLING



1.       Wash the chana dal. To it add 3 ½ cups water and pressure cook for 2 whistles.

2.       Make sure the dal should not become a mush. It should hold its shape but still break into a smooth powdery paste when you press a dal in between your fingers.


3.       Pour into a colander and collect the water that drains (Kat) out to make Katachi Amti.

4.       When the water has drained out sufficiently but the dal is still hot, pour the dal into a heavy bottomed pan.


5.       To the dal add sugar and jaggery.



6.       Heat the mix again till the jaggery and sugar has just melted. Keep on breaking if there are any jaggery pieces. Do not allow it to get syrupy or the dal will not grind smooth.




7.       While still hot put this dal jaggery mix into a grinder jar and grind to a very fine smooth paste. Do not add water or any moisture at all.


8.       Separately keep a sieve with a plate underneath ready.


9.       As you grind the dal to a paste, remove it into the sieve, and pass through the sieve to get a very fine and smooth paste.

10.   Repeat this process for the entire dal.

11.   Some coarse dal pieces will still remain which have not ground well.

12.   Collect them all together and regrind them to form a smooth paste and pass this through the sieve too.

13.   There will still remain some dal broken pieces. You can add them into the Kat while making Katachi Amti. But since this already has jaggery in it, you will have to reduce adjust the jaggery in the Amti accordingly.


14.   Now transfer this entire silky smooth dal paste along with ghee back into the heavy bottomed pan.

15.   Heat it on a low flame and stir it constantly till all the excess moisture evaporates.


16.   Take a small piece of the paste and try and form it into a ball, If it forms a soft ball and does not stick to your hands then that means your puran is ready.


17.   Another way of checking it is by standing your large spoon used for stirring the mix upright right in the centre of the puran.

18.   If it stands erect without falling off that means your puran is ready.

19.   Scrape out all the puran sticking to the sides of your pan.


20.   Switch off the flame and add in the jaiphal pdr, elaichi pdr and soonth pdr.

21.   Mix well and allow it to cool. While the mix is cooling make the dough.

DOUGH


22.   Use a very fine sieve and sieve together the maida, wheat flour and salt.


23.   Make a well in the centre and add in 3 tbsp oil.


24.   Add water little at a time and knead to a very soft smooth elastic dough.


25.   Add in the remaining oil as required and knead it in too into the dough.

26.   Cover and allow to rest for 30 min.


27.   Divide the dough into lemon sized balls.



28.   Use maida for dusting if required and spread a dough ball with your fingers to form a circle, but resembling a cup.

29.   Divide the puran / filling too into balls approx. 1 ½ times the size of the dough ball.




30.   Stuff the filling into the spread out dough and enclose it in. seal the edges.



31.   Use flour for dusting and roll to form a thin circle. Try and thin out the edges too.

32.   Heat a griddle and keep on a medium flame.

33.   Carefully and gently put the rolled out poli onto the griddle.



34.   When light small bubbles start to appear, flip it over.

35.   Allow light spots to appear on the side touching the griddle. Then flip over again and cook the half done side till that too gets light brown spots.


36.   If the poli is well rolled and the puran has distributed evenly throughout the poli then it will puff up like a balloon.


37.   Remove gently on to a kitchen napkin.

38.   Repeat the same way for all the other polis.


39.   Serve them along with a generous drizzle of ghee, with milk and Katachi Amti at the side.



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