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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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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PANGI / PANAGI / पानगी

Pangi / Panagi / Panki is a light flat bread made from rice flour. It is extremely common and popular in the Konkan belt of Maharashtra where there is abundance of banana trees / plants. Rice is the most abundantly grown in the coastal area along with coconuts, supari (betel nut), kokum , kulith (horse gram) so this too uses the most commonly available Rice along with again the most commonly available Banana leaf.

The Pangi are pat out in a circle straight on a banana leaf and cooked in it. This gives it a very distinct flavour and aroma. They go well with both sweet and savory. Serve them along with Kheer, Basundi, or Ambyacha Ras or even the spicy versions like Vatana Amti or Birde. Here I have served them along with Kalya Chanyachi Amti ... the link is posted below .....

https://paripoornapaksiddhi.blogspot.in/2016/02/kalya-chanyachi-amti-black-chickpeas-in.html 

PANGI / PANAGI / PANKI / पानगी

INGREDIENTS

Tandool peeth / rice flour	2 cups
Salt	T.T.
Sugar	2 tsp
Ghee / clarified butter	2 tbsp
Milk warm	Approx. ¾ - 1 cup
Banana leaf to make the Pangi on

METHOD:

1.       Wash and wipe dry the banana leaves.

2.       Cut out the central hard portion of the leaf and cut the leaves into the squares approx. the size of a quarter plate.

3.       You will need 2 squares for each Pangi.

4.       Mix together the rice flour along with salt, sugar and ghee. Rub in the ghee.

5.       Add in warm milk gradually and knead to a soft dough consistency.

6.       When you pat them they should be easily spreadable.

7.       Divide into egg sized balls.

8.       Moisten the leaf with an oil water mix. (to ¼ cup water add ½ tsp oil)

9.       Using your fingers just pat on to the dough ball directly on to the leaf square to get a neat circle, spreading it as thin as possible.

10.   Secure over with another leaf.

11.   Heat a griddle and put the pat out pangi over it along with the leaves on both sides.

12.   Allow to cook on medium flame. Be careful since if the flame is too high because of the milk it will easily start to burn from outside and remain raw inside.

13.   When the leaf starts to char a little at the bottom, flip over again along with the leaf on top so that now it sits on to the griddle.

14.   Cook this side too till the bottom leaf starts to char.

15.   You can peel off the top charred leaf, pick up the pangi and roast it gently directly on to the open flame.

16.   Cook on both sides. It will puff up a little.

17.   Serve them hot.

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CHAHA MASALA / CHAI MASALA / TEA MASALA / चहा मसाला

CHAHA MASALA / CHAI MASALA / TEA MASALA / चहा मसाला 

INGREDIENTS

Gavti chaha / lemon grass	1 small bundle / 7 – 8  leaves
Kali miri / peppercorns	25 gms
Dalchini / cinnamon	25 gms
Velchi / Green cardamom	10 gms
Jaiphal / nutmeg small	½ no
Soonth pdr / ginger pdr	5 gms / ½ tsp
Lavang / cloves	20 nos

METHOD:

1.       To prepare this you will have to start a few days in advance if you are using gavti chaha in it. You can also omit its use.

2.       Wash the gavti chaha well. With a pair of scissors finely shred the leaves.

3.       Spread them on a kitchen tissue paper and allow to dry.

4.       Then neatly fold the tissue along with the shredded leaves and put it in the refrigerator.

5.       In the next 10 – 12 days it will completely dry off the moisture from the leaves condensing its flavour.

6.       Heat a pan till it is very hot. Switch off the flame.

7.       Add into the pan pepper corns, dalchini, velchi and lavang.

8.       Swirl masalas around in the pan till they absorbs heat from the pan and all the masalas heat up well.

9.       To a mixer jar add the soonth pdr, nutmeg, gavti chaha and all the warmed up masalas.

10.   Grind them to a fine powder.

11.   At this stage many sieve the powder to get the fine tea masala.

12.   But I prefer leaving it as it is as even a little masala is enough in your tea, it gives a more intense flavour and is strained out anyway.

13.   Even less than ½ tsp masala is enough for 2 cups.

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