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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TIL POLI / TILACHI POLI / SESAME SEEDS FLAT BREAD / तिळाची पोळी

TIL POLI / TILACHI POLI / SESAME SEEDS FLAT BREAD / तिळाची पोळी 

INGREDIENTS

STUFFING
Til koot / roasted sesame seeds fine pdr	1 cup / 50 gms
Roasted shengdane koot / fine peanut pdr	½ cup / 25 gms
Gul / jaggery finely grated	1 ½ cup / 75 gms
Jaiphal pdr / nutmeg pdr	¼ tsp
DOUGH
Atta / kanik / wheat flour	2 cups
Oil	3 – 4 tbsp
Salt	¼ tsp

METHOD:

STUFFING

1.       Grind together the tilkoot and shengdane pdr to a fine consistency. 

2.       In a wide and heavy bottomed pan add in 1 tbsp water. Bring it to a boil and switch off the flame.

3.       Add jaggery to it and leave it for 30 min to allow it to soak and dissolve.

4.       In case it does not completely dissolve by this time then again heat the water and get it almost to a boil, switch off the flame and allow to dissolve further for 15 – 20 min.

5.       When the jaggery is dissolved completely again reheat and bring to a boil.

6.       When the jaggery water comes to a rolling boil, switch off the flame.

7.       While still hot, add into it the tilkut and shengdane pdr along with nutmeg pdr.

8.       Mix it well. As it starts to cool it will start to come together and will form a ball like consistency.

9.       Allow to cool a little, divide into equal lemon sized large balls.

10.   Makes around 5. Keep till further use.

11.   This stuffing can be made 1 – 2 days in advance.

DOUGH

12.   To the wheat flour add in salt and 3 – 4 tbsp of oil.

13.   Rub the oil into the flour, when you press the dry flour in your fist it should come together a little and form the shape of your fist. Or it should form a coarse bread crumb consistency.

14.   If it does not then add in 1 more tbsp of oil and rub it into the flour.

15.   Add little water at a time and make a stiff dough (like puri dough).

16.   Now divide the dough into the same sized balls as you made of the jaggery stuffing, but make sure the dough balls are double.

17.   We will use 2 dough balls per stuffing ball. So if you have 5 balls of stuffing then make sure you have 10 dough balls.

ASSEMBLING

18.   Roll out the 2 dough balls into small same sized circles.

19.   Press the stuffing to flatten it a little with your fingers.

20.   In case it has become stiff and difficult to manage then just micro each stuffing ball for 10 sec, it will just start to melt the jaggery a little and make it soft and pliable.

21.   Keep the stuffing ball in between two dough circles. Completely stick and seal the edges.

22.   Using a little dry flour roll out as thinly as possible. Flip over and roll from the other side too.

23.   Be careful while doing this, you make have to give some pressure while rolling, but too much pressure and it will either tear or the stuffing will be unevenly distributed inside.

24.   When it is rolled out, if you find a doughy edge around your stuffing, using a katan (karanji trimming wheel) or even a pizza cutter would do, carefully trim out the excess doughy edge.

25.   Again make sure you leave a miniscule edge around the stuffing. If you cut through the stuffing then it will come out when you roast the poli. So try and do it slowly with a steady hand.

26.   Carefully pick up the poli and put it on the griddle.

27.   When you start to see small bubbles forming on the poli, flip it over.

28.   Cook this side till it is a nice pleasant golden brown.

29.   Again flip over and this time cook the half done side too. If your poli is well made and the stuffing is evenly distributed inside then your poli will puff up.

30.   Transfer it on to a kitchen tissue. Till the time these polis completely cool down make sure they are left separately on to an even flat surface.

31.   Even slight inclination may ruin its shape or it may break.

32.   Once they are cooled you can stack them on top of each other and store.

33.   Serve them with a generous dollop of home made ghee / clarified butter.

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BHOGI CHI BHAJI / LEKURWALI BHAJI / BHOGI MIX BHAJI / भोगीची भाजी / लेकुरवाळी भाजी

रसाळ उसाचे पेर 

कोवळा हुरडा अन बोरं 

वांगे गोंडस गोमटे 

टपोरे मटार पावटे 

हिरवा हरभरा तरारे 

गोड थंडीचे शहारे 

गुलाबी ताठ ते गाजर 

तीळ दार अन ती बाजर 

वर लोण्याचा गोळा 

जीभेवर रसवंती सोहळा 

डोळे उघडता हे जड 

दिसे इवल्या सौख्याचे सुगड 

भोगीच्या हार्दिक शुभेच्छा

BHOGICHI BHAJI / LEKURWALI BHAJI / BHOGI MIX BHAJI / भोगीची भाजी / लेकुरवाळी भाजी 

INGREDIENTS

Potatoes cut in chunky cubes	1 large
Carrots cut in chunky cubes	1 no
Drum sticks cut in index finger length pieces	1 no
Pavta beans / lima beans	¼ cup
Matar / Green peas	¼ cup
Small Eggplant / brinjal / Vangi chunky cubes	1 nos
Peanuts soaked in water for 1 hour	¼ cup
Green chana / harbara / fresh shelled green gram	¼ cup
Kadipatta / Curry leaves	1 sprig
Goda masala / kala masala	½ tsp
Rai / mustard seeds	¼ tsp
Oil	2 tbsp
Heeng / asafoetida pdr	¼ tsp
Haldi / Turmeric	¼ tsp
Chilli pdr	1 tsp
Imli pulp / Tamarind pulp	2 tbsp
Gul / Jaggery	2 tbsp
Til koot / Roasted sesame pdr	2 - 3 tbsp
Danyache koot / Roasted peanut pdr	1 tbsp
Scraped fresh coconut	2 – 3 tbsp
Coriander leaves chopped	2 – 3 sprigs

METHOD:

1.       Heat oil, add in the rai, Heeng, haldi and curry leaves.

2.       When they crackle add in the vegetables that take the longest to cook i.e. pavta, harbara, matar, peanuts and drum sticks.

3.       Mix cover and give it one or two steams.

4.       Now add in the carrots, potatoes, brinjal, mix and again give it one or two steams.

5.       Now add in one cup water or more as needed and bring to boil.

6.       Simmer, cover and cook till all the vegetables are tender.

7.       Now add in the goda masala, chilli pdr, imli pulp and jaggery and boil it all for a minute.

8.       Then add in salt, sesame seeds pdr, peanut pdr and a little coconut.

9.       Check the consistency of the gravy. It should not be very thick and dry, neither should it be watery and runny.

10.   Serve hot garnished with coconut and coriander leaves. Serve along with bajri chi bhakri.

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GULACHI POLI / JAGGERY ROTI / JAGGERY STUFFED FLAT BREAD / / गुळपोळी / गुळाची पोळी

Gulachi Poli is an extremely ancient and authentic delicacy made specially during Makar Sankranti. It does take a lot of time and effort to prepare them but the final product is worth it all.

To ease and speed things up a little you can prepare the stuffing dough a few days in advance so that there is not much to do, all at the same time.

Even the stuffing dough would last a long time if you deep freeze it, but make sure you cover it in  cling film as you would want the least amount of contact with moisture.

GULACHI POLI / JAGGERY ROTI / JAGGERY STUFFED FLAT BREAD / गुळपोळी / गुळाची पोळी 

INGREDIENTS

STUFFING
Gul / jaggery finely grated	250 gms / ¼ kg
Til koot / roasted sesame seeds fine pdr	1 tbsp
Roasted shengdane koot / fine peanut pdr	1 tbsp
Roasted khopra / dry coconut pdr	1 tbsp
Jaiphal pdr / nutmeg pdr	¼ tsp
Roasted khuskhus / poppy seeds pdr (optional)	1 tbsp
Besan / chickpea flour	2 tbsp
Oil	1 tbsp
DOUGH
Atta / kanik / wheat flour	2 cups
Oil	4 - 5 tbsp
Salt	¼ tsp

METHOD:

STUFFING

1.       Heat 1 tbsp oil and add in the besan.

                                     

2.       Roast it till it turns reddish pink.

                                      

3.       Allow to cool and store till further use.

4.       In a steel container with a tight fitting lid (make sure you liberally grease it with oil from inside), add in the finely grated jaggery. Fix the lid on top.

5.       The purpose of finely grating it is to make sure all the lumps in the jaggery melt or break up easily.

6.       Put the container in a pressure cooker, and pressure cook for 4 – 5 whistles.

7.       Remove, but make sure there is no drop of water that falls into the jaggery while doing this.

8.       By this time the jaggery would have melted well. If not repeat the process and again give 2 whistles.

9.       When the jaggery is melted but still hot, beat it well and remove any stray lumps that still remain in it.

10.   To it add in the sesame seeds pdr, peanut pdr, poppey seeds pdr, roasted besan and nutmeg pdr.

11.   Mix it all well, if necessary transfer all to a flat surface and knead into a smooth pliable jaggery dough.

                                      

12.   Divide into equal lemon sized large balls. Makes around 11 – 12. Keep till further use.

13.   This stuffing can be made 1 – 2 days in advance.

DOUGH

14.   To the wheat flour add in salt and 3 – 4 tbsp of oil.

15.   Rub the oil into the flour, when you press the dry flour in your fist it should come together a little and form the shape of your fist. Or it should form a coarse bread crumb consistency.

16.   If it does not then add in 1 more tbsp of oil and rub it into the flour.

17.   Add little water at a time and make a stiff dough (like puri dough).

18.   Now divide the dough into the same sized balls as you made of the jaggery stuffing, but make sure the dough balls are double the quantity.

19.   We will use 2 dough balls per stuffing ball. So if you have 12 balls of stuffing then make sure you have 24 dough balls.

ASSEMBLING

20.   Roll out the 2 dough balls into small same sized circles.

21.   Press the stuffing to flatten it a little with your fingers.

22.   In case it has become stiff and difficult to manage then just micro each stuffing ball for 10 sec, it will just start to melt the jaggery a little and make it soft and pliable. You can also keep the stuffing balls in a container with a tight fitting lid over hot water for 10 - 15 min. It will loosen up the stuffing.

23.   Keep the stuffing ball in between two dough circles. Completely stick and seal the edges.

24.   Using a little dry flour roll out as thinly as possible. Flip over and roll from the other side too.

25.   Be careful while doing this, you make have to give some pressure while rolling, but too much pressure and it will either tear or the stuffing will be unevenly distributed inside.

26.   When it is rolled out, if you find a doughy edge around your stuffing, using a katan (karanji trimming wheel) or even a pizza cutter would do, carefully trim out the excess doughy edge.

27.   Again make sure you leave a miniscule edge around the stuffing. If you cut through the stuffing then it will come out when you roast the poli. So try and do it slowly with a steady hand.

28.   Carefully pick up the poli and put it on the griddle.

29.   When you start to see small bubbles forming on the poli, flip it over.

30.   Cook this side till it is a nice pleasant golden brown.

31.   Again flip over and this time cook the half done side too. If your poli is well made and the stuffing is evenly distributed inside then your poli will puff up.

32.   Transfer it on to a kitchen tissue. Till the time these polis completely cool down make sure they are left separately on to an even flat surface.

33.   Even slight inclination may ruin its shape or it may break.

34.   Once they are cooled you can stack them on top of each other and store.

35.   These polis stay good at room temperature for almost a week.

36.   Serve them with a generous dollop of home made ghee / clarified butter.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.