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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Thursday, 12 January 2017

TIL SHENGDANA LADOO / SESAME SEEDS PEANUTS LADOO / तीळ शेंगदाणा लाडू

Warm wishes to all for Makar Sankranti.

Til gul ghya ani god god bola.



TIL SHENGDANA LADOO / SESAME SEEDS PEANUTS LADOO / तीळ शेंगदाणा लाडू 

INGREDIENTS

Til / sesame seeds
250 gms
Gul / jaggery grated
250 gms
Water
¼ cup
Peanuts
100 gms
Ghee / clarified butter
½ tbsp

METHOD:



1.       Before you start one day in advance make sure you dry roast the sesame seeds.


2.       Also roast the peanuts and remove skin. Pound them lightly if you like. Just lightly crush them, do not powder.


3.       Next day in a heavy bottomed pan add the jaggery and water along with ghee.




4.       Keep it soaking for 15 – 20 min.

5.       Now switch on the flame. While making these make sure you are not distracted doing anything else.

6.       On a slow heat allow the jaggery to melt. Keep on breaking the lumps if any continuously.


7.       The mix will start to bubble and frothing on top.

8.       Keep a close watch on it.




9.       When the mix starts to get a little syrupy add in the til seeds and peanuts.

10.   The more you boil your jaggery syrup the tougher and heavier your laddoos are going to be, so do not cook the syrup too much.

11.   You can also add pandharpuri dale / roasted chana dal and grated roasted dry khopra / coconut if you like.


12.   Mix it all in immediately.

13.   While still hot take spoonfuls of the mix and roll them into marble sized laddoos / balls. You can use gloves if you like.

14.   If the mix cools, it will harden and be difficult to roll.

15.   Use water to moisten your hands or ghee while rolling them to prevent the mix from sticking to your hands.


16.   Keep them on a greased plate or they may stick to the bottom.

17.   You may have to heat the bottom of the pan once again just enough to lightly melt the jaggery and loosed any mix hardened at the bottom.

18.   When cool store in an air tight jar.






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