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Archive for November, 2009

Jeera Poli

Hmmmm. Now what should I say. This is one of the most delectable sweets I’ve had. A sweet version of poori’s made with all-purpose flour, dipped in sugar syrup with cardamom and topped with crunchy titbits of almonds, cashews and pistachios. Yummylicious! huh?  Well, made this on my mom’s b’day and it was a huge hit. “Jeera” simply means sugar syrup. This is something you can do as part of your Diwali sweets or just on a sunday evening to treat your family with a sweet surprise. It is very easy to make, and sure would be enjoyed by everyone in your family.

Ingredients:

  • Maida or all purpose flour- 1cup.(for 15 polis)
  • Oil for deep frying-2 cups.
  • Cane sugar- 1cup.
  • Cardomeom powder( Elaichi)- 1tsp.
  • Orange or yellow food color- a pinch
  • Almonds, cashews and pistachios- coarsely powdered- 3tsp.

Jeera Poli

Method:

  1. Mix maida with a little water and few drops of oil and knead into a dough.
  2. Keep it aside for 30 minutes.
  3. For Jeera(Sugar syrup): Add little watar to sugar in a pan and heat it till it forms 1 string consistency.
  4. Add cardomom powder and food color to the sugar syrup.
  5. Make small rounds, ( small lemon sized) in the dough and roll them flat  like pooris with a rolling pin.
  6. Dab it with maida, just so they dont stick.
  7. Deep fry in hot oil one by one, till golden brown.
  8. Soak the warm pooris in warm sugar syrup and arrange them in a platter.
  9. Garnish with crunchy titbits of cashew, Almond and pistachios.
  10. They can be served as rounds or can be folded into halves.

Tip:

  • The pooris have to be crunchy. So don’t soak for too long in the sugar syrup.
  • While making sugar syrup, make sure, it doesn’t cross the 1 string consistency, otherwise the sugar may crystallize on top of polis.
  • 2 tsp of Whole whea flour can be added to all purpose flour if you want the dough to be firm and easy to handle.

Sending this entry to Sireesha’s sweet series event at http://momrecipies.blogspot.com/2009/10/event-announcement-sweet-series.html

                               

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Cooking 063

Poori’s are wholesome whole wheat bread, that is an absolute favorite for both children and adults. In south india, its customary to serve poori (puri) with madras masal, which is a potato based side to go with them. However in North India, Poori’s are served with chole or channa- a garbanzo bean side dish. Both of them taste very good. Though, I personally like the potato masal very much, I make masal and chole together to break the monotony and to make the dish a bit more interesting and grand. My daughter loves the poori’s. She simply enjoys it with sugar and ghee.

Poori’s 

Cooking 062 

Ingredients:

  • Whole wheat flour (atta)- 2 cups ( will  get about 15 poori’s).
  • Salt- a pinch.
  • Water-just enough to knead the dough.
  • Oil- 1/2 tsp- to knead.
  • Oil- for deep-frying.

Method:

  1. Mix wheat flour, salt, water and knead them into a dough.
  2. Add 1/2 tsp oil, so the dough doesn’t stick to your hands.
  3. let the dough sit for 1 hour.
  4. Make the dough into lemon sized small balls.
  5. Flatten them with a rolling-pin and table.
  6. Dab the rounds with atta(whole wheat flour), while pressing, so the rounds are not sticking to the rolling table.
  7. Gently slide the rounds in hot oil and deep fry them in medium heat.
  8. When one side gets cooked, topple it to the other side and gently give it a press to get fluffy poori’s.
  9. Absord excess oil with a  paper towel.
  10. Serve hot with madras-potato masal or chole.

Tip: Add water little by little while kneading, so you dont make the dough loose.

Potato(Aalo) Masal     Cooking 064

Ingredients:

  • Potatoes-3 big.
  • Onions- 1 big.
  • Green chillies-2.
  • Oil- 2 tsp.
  • Mustard seeds- 1/2 tsp.
  • Urad dhal- 1/2 tsp.
  • Channa dhal-1/2 tsp.
  • Tomato-1 (optional).
  • Peas- 1/4 cup-(optional).
  • Turmeric- 1/2 tsp.
  • Salt-to taste.
  • Curry leaves- an arc.
  • Gram flour- 2 tsp.

Method:

  1. Pressure cook potatoes, peel the skin and smash them.
  2. Chop onions and tomatoes(optional).
  3. Slit green chilies.
  4. Heat oil in a pan and add mustard seeds. Once it splatters, add urad dhal, channa dhal, curry leaves, green chillies, Chopped onions and saute them.
  5. At this point tomatoes and peas can be added optionally and allow it to cook for few minutes.
  6. Add salt, turmeric and mashed potatoes.
  7. Add gram flour to 1/2 cup of water and add it to the pan.
  8. Simmer for 5-10 minutes and turn the heat off.
  9. Serve with hot poori’s.

Chole:

Ingredients:

  • White Garbanzo beans-1 tin cooked.
  • Oil- 2 tsp.
  • Cumin seeds(jeera)- 1/2 tsp.
  • Ginger garlic paste- 1 tsp.
  • Onion paste-  from 1 big red onion.
  • Tomato puree- from 2 tomatoes.
  • Salt-to taste.
  • Chole or Channa masala- 1 tsp.
  • Dhania powder- 1/2 tsp.
  • Curd-2 tsp (optional).
  • Coriander leaves and onion rings for garnish.
  • Red chilly powder-1/4 tsp.

Method:

  1. Soak the Garbanzo for 8-10 hours and pressure cook till one whistle or use the ready made, pre-cooked tinned Garbanzos-but wash them well before use.
  2. Heat oil in a pan and add jeera, ginger garlic paste, onion paste and saute.
  3. Add tomato puree, salt, chole masala, red chilly powder, dhania powder and cook till oil separates.
  4. Add 2 tsp of curd at last and mix well.
  5. Garnish with cilantro.

 Note:

Another interesting variation in North india is “Chole Batura”. Batura is a large poori, which is also served with chole. But the preparation method is different.

Sending this to Cooking for kids-Wheat hosted by sireesha at http://kidzdelight.blogspot.com/2009/10/announcing-cooking-for-kids-event-wheat.html, authored by Sharmi of neivedhyam at  http://www.neivedyam.com/2008/12/announcing-cooking-for-kids-event.html

On Going Event Cooking For Kids - Wheat

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698

This is really an indulgence. My daughter goes nuts for this badam cashew cake / burfi. She can literally gobble 5 or 6 at a time. She calles it square sweet. But strangely she doesn’t like candies or chocolates. My mom always does this for her. Since mom is here, I wanted to learn this straight from her. Tried this on my hubby’s birthday and it came out pretty good.

697

Ingredients: ( for 50 squares)692

  • Plain Almonds- 11/2 cups.
  • Plain Cashew- 1/4 cup.
  • Water-1/2 cup.
  • Cane sugar- 41/4 cups.
  • Ghee- 1cup- divided.

Method:

  1. Wash and soak the Almonds (Badam) in warm water for 1/2 hour.
  2. Wash and soak the Cashews (Kaju) in warm water separately.
  3. Peel the skin from almonds and drain the water.
  4. Grind the almonds and cashew in a  blender  to a  smooth paste, with 1/2 cup of fresh water.
  5. This should give approximately 2 cups of paste.
  6. To 2 cups of paste add 41/4 cup of cane sugar in a  nonstick pan and turn the heat on.
  7. Allow it to cook while constantly stirring it.
  8. Ghee can be added slowly, while the paste is cooking.
  9. In about 20-25 minutes, simmer the heat and add the remaining ghee and carefully observe for consistency.
  10. There is a thin line between halwa and cake. When the corners don’t stick to the pan anymore and when you feel it’s crossing the  halwa stage(loose setting) and starting to get more dense, it’s almost done and you can turn the heat off.
  11. When you cook more than this, it can turn very hard or get charred.
  12. Quickly have a  tray ready( greased with ghee) and pour the contents and cut them into little squares, when it’s still warm.
  13. Store it in a container,w hen it completely cools off.

694

Tip:

  1. Since almond itself has a strong flavor to it, it is not required to add cardamom or any other flavoring.
  2. The consistency is really important. With practice, you will know, the difference between halwa consistency and burfi consistency.
  3. Make sure you buy plain versions of Almonds and Cashews (Do not buy salted or roasted).

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