Monthly Archives: October 2023

Puran Poli Traditional Puran Poli Recipe


PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.

Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.

Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.

While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.

Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh,  holige or obbattu in Kannada, puran poli in Marathi,  payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

PURANPOLI – Makes 12 Puranpolis
For Puran
1 cup Chana dal/Split chickpeas, soaked for 2 hours
½ cup Jaggery
2 tbsp. sugar (optional)
1/2 tsp Nutmeg powder
1/2 tsp Cardamom powder
¼ tsp. Saffron strands
½ tsp. Salt

For Dough
1 cup Maida
½ cup Wheat flour
½ cup Rice flour
½ tsp. Salt
10 tbsp. Oil
½ cup water

To make the dough:
In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil.  Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky.  Knead again adding 2 tbsp. water and 2 tbsp. oil.  Keep kneading for 10-15 minutes.  If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook.  Rub oil on the dough, cover with a wet cloth and rest for 2 hours.

To make the Puran::

Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool.
In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula.  You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry.  Leave to cool.

To make the puranpolis:

Knead the dough for a minute and divide into 12 equal portions.  Divide the puran mixture into 12 portions.  Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.

Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.

Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side.  Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee.  Absolutely delicious and scrumptious.

Brinji Rice


Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.

Brinji Rice

Brinji Sadam (Tamil recipe)

A One pot dish! Enjoy with yogurt or raita of your choice.

Ingredients

1 Cup Basmati rice

1 medium onion, sliced

1 medium tomato, chopped

1 Potato, cubed

1 Carrot,  cubed

½ cup cauliflower florets, soak in warm salted water till required

½ cup green peas

1 small green capsicum, chopped 

½ cup chopped French beans

1” cinnamon

1 Cardamom

2 Cloves

2 Bay leaves

1.5 cups coconut milk

½ cup water

1 tsp. salt or to taste

2 tbsp. Ghee

For masala paste:

Grind following with a little water

1 tbsp. grated coconut

½ cup coriander leaves

¼ cup mint leaves

2 Green chillies

1” Ginger

6 Cloves garlic

1/2 tsp. fennel seeds

2 Green cardamom

2 cloves

1” Cinnamon

Method:

Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.

Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds.  Add the onion and fry till light brown.  Add the tomatoes and cook till soft.  Then add the green masala and saute till the raw smell disappears and oil begins to separate.  Add all the vegetables, mix well and saute for a minute.  Add the rice and fry mixing well till the rice grains are coated with the masala.  Add the coconut milk, water and salt and mix well.  Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes.  Switch off and leave for pressure to drop on it’s own.  Open and mix the rice so the spices and veggies are evenly distributed with the rice.

Serve hot with yogurt or any raita of your choice.

Millets Dosa and Idli with Onion Garlic Chutney


Millets Dosa and Idli with Onion Garlic chutney

Ingredients

1.5 cups Sorgum (Jowar)

½ cup Urad dal (Split black gram)

½ cup chana dal (split Bengal gram)

1 tbsp. fenugreek seeds (methi)

¼ cup poha

Salt to taste.

Add all the ingredients from Jowar to fenugreek seeds to a vessel.  Wash well and drain.  Replenish with water and leave to soak for atleast 8 hours.  Drain out the water, put fresh water and add ¼ cup poha.  Grind the ingredients in batches to a thick smooth paste.  Transfer the batter to wide large vessel and leave to ferment overnight.

Once fermented, add salt and mix well.  Set aside for half tone hour, if possible.  Prepare the dosas and idlis.  Heat a griddle to very hot, sprinkle some water to bring doen the temperature a bit, wipe the pan clean and pour 1.5 ladle of batter (depending on the size of the pan) and spread in concentric circles to cover the pan.  Cook on medium heat.  When light brown drizzle some ghee in the center and the sides, fry till golden brown and remove.  Serve crisp and hot with chutney and sambar. 

To make idlis, heat the idli steamer.  Grease the idli molds and fill with batter.  Steam for 15 minutes.  Pierce with a toothpick to check if they cooked.  Remove.

Onion Garlic Chutney

Ingrediens

1 medium Onion, sliced roughly

¼ cup garlic, peeled

1 tbsp. urad dal

1 tbs. chana dal

4 red chillies

Small pc. Tamarind

Salt to taste

Tempering

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. oil

Take oil in a pan, when hot add the urad and channa dal and fry till golden.  Then add the onion and garlic and chillies and fry till light brown.  Take off heat and leave to cool.  Then grind to a paste with tamarind and salt.  Remove to a bowl.  Prepare tempering by heating oil, add the mustard seeds, when they splutter add curry leaves and pour over the chutney as garnish.  Serve with Doss and Idlis.

Whole Masoor Green Curry Akkha Masoor


Masoor Dal, like all the pulses has numerous health benefits making it essential to be added to the diet. It helps to lower cholesterol and blood pressure levels making it good for the heart. It contains dietary fibres and protein helping to keep the blood pressure normal and also assures the heart to be free from any disease providing a good source of folate. It is beneficial for diabetics to have masoor because it has a low glycemic index. It has Vitamin E and lutein which are good for the eyes. It also helps improve digestion because of the prebiotic carbohydrates present in it and the laxative property helps to prevent constipation. As these pulses are a good source of iron, it helps the pregnant ladies providing that extra energy required for their babies. All the above mentioned benefits make this dal a super hero of every kitchen.

This is my mother’s recipe form the book “Mai’s Recipes”.

To obtain a copy of the book, please check out the following link,

or Watsapp me (Cecilia Pinto) on +91 98 33 45 71 88.

Mai’s Recipes Contact details

Prawn Dangar


Prawn Dangar, typically prawn cutlets is a popular and much loved dish in Goa. It can be served as an accompaniment to any main meal or as a snack or appetizer.

Ingredients

1 Cup Prawns, preferable small prawns

2 medium Onions, chopped finely

2 green chillies, chopped

½ cup coriander leaves, chopped

½ tsp. ginger garlic paste3

½ tsp. turmeric powder

½ tsp. chilli powder

½ tsp. coriander powder

1 tsp. salt or to taste

1 tsp. tamarind paste or lemon juice

1 tsp. sugar (optional)

2 tbsp. gram flour (Besan)

1 tbsp. rice flour

2 tbsp. grated coconut

Rawa (semolina) for coating

Oil for shallow frying

Clean, wash and drain prawns.  If using large prawns, chop them into small pieces.  Squeeze out all the excess water and transfer to a mixing bowl.  Add all the ingredients from Onions to coconut.  Mix well, squeezing the mixture so that it binds well.  Cover and keep the mixture aside for 15 minutes.  Form the mixture into golf sized balls, flatten a bit and coat with rawa.  Shallow fry for 5 minutes on each side, till golden brown and crisp. Serve as an accompaniment to a main meal or as a snack or appetizer with ketchup or green chutney.

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