Posts filed under ‘poppy seed’

Dear Anita

Dear Anita, 

You have no idea how your little provocation has unsettled my taste buds for the past week. I have been craving each day for those hot, oily floating balloons from the day you posted them at the Mad Tea party!

Clicking on any random blog on the Food Blog Desam made matters worse. I found myself drooling and ogling at all those sinful puris.

I decided to end my suffering, got up early (inspite of this being a weekend). I did not want anything to come between me and my puris (read my little one). I got up with this ‘Duniya ki koi takat muzhe puri banana se rok nahi sakti’ attitude. (too lengthy to translate in english)

At once I knew, that the sagoo (my mother-in-law’s recipe) would be the right companion to my Puris.

When I inserted the first rolled out round disc into the hot oil my happiness knew no bounds! I felt like a child who was given a bunch of balloons-when the first reddish- brown oily balloon started floating on the oil- gleaming at me, urging me to be eaten!

Thanks to that one provocation, I have managed to over-oil (as in lubricating a vehicle) my mind, body and the camera. Why the camera? – Just to prove that these are actually puris and not Cluris.

Thank you Anita, I had almost forgotten how these soft, hot, homemade puris tasted.. pure bliss – I can’t even remember the last time I made them.

Thank you. 

With lots of Puris and Sagoo

Madhuli

purisagoo.jpg

 Puri, Sagoo and Punjabi,Red Chili Pickle for the Puri-Bhaji party 

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Sagoo recipe

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For the gravy:

½ Coconut scrapped

6-7 green chillies chopped

½ bunch fresh coriander leaves

2 tsp poppy seeds (khus khus) soaked in warm water for 15 minutes

1” piece Cinnamon

½ “piece ginger chopped

1 onion sliced 

For the Sagoo

1 Onion sliced

2 potatoes cubed

1 cup cauliflower florets

1 cup French beans chopped 

For the tadka:

2 tsp oil

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder 

Blend all the ingredients for the gravy to a smooth creamy paste.

Heat oil in a pan. Add the mustard seeds.Then the cumene seeds and the turmeric powder.

Add the onion and sauté for 1-2 minutes.

Add the vegetables and cook covered till they become tender.

Add the gravy, salt and adjust the water to the required consistency.

Mix nicely, cook for a few minutes more and serve hot with Puris. 

 sagoo.jpg

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Puri recipe

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Go to A Mad Tea Party on 20th August and you will get not one but many recipes for Puris.

I made them like this: 

In a bowl take 2 cups of Wheat Flour. Add salt as per taste. Add ½ tsp Turmeric powder. Add 1 tsp Red chilli powder. This type of puri is called Tikhat Mithachi Puri in Marathi. (Tikhat here refers to Red Chili powder and Mith is salt)

Add 1 tbsp hot oil to the Wheat Flour. Knead to a tight dough using water as required.

Make small balls from the dough. Roll out into small round discs.

rollpuri.jpg

Heat Oil in a Kadai/Wok. Deep fry the rolled out round disc till they puff up.

purifry.jpg 

Turn and fry on the other side till it turns a reddish-brown colour. 

Serve hot with Sagoo

Note: If you want to have Tikhat Mithachi Puri without any accompaniments- Add a tsp of cumene seeds and 1 tsp carom seeds to the Wheat flour before kneading the dough. Follow the rest of the procedure for puris. Roll and Insert these spicy Puris in hot Chai(tea) and eat it immediately..Hmmm..Yummy 

August 19, 2007 at 10:42 am 20 comments

Diwali special-Anarsa

The festival of lights is here. The entire city is lit up with colorful lamps and lanterns.I don’t need to mention that the fireworks have already begun. I love this festival.Diwali also brings along my favourite treats (Faral).I am really glad Vee has chosen JFI theme as Diwali treats.

Anarsa is one of my most favourite snacks for Diwali.I remember how we would eagerly wait every Diwali for my Grandmother to make them. The ingredients are quite simple..Rice and jaggery …the taste amazing…This recipe needs preparation in advance.But is worth the effort.

So go on and enjoy my grandmothers recipe this Diwali for Anarsa

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To make 10- 12 Anarsas you need

2 Cups rice (the older the better)

1 ¼  Cup jaggery finely grated (change the proportion as per taste)

Ghee made from Cow’s milk for frying

2 tbsp poppy seeds

1 tbsp milk

Wash and soak rice in water for 3 days. Change the water everyday.Drain the rice and spread it on a cotton cloth and let it dry nicely.Grind this to a fine powder and sieve it through a fine mesh(the one you use for sieving all purpose flour).Add the grated jaggery and mix nicely. Press the mixture nicely and keep it closed /covered for 5-6 days. Knead this mixture into a pliable dough sprinkling a little milk if required.

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 You will need very little milk. So just sprinkle the milk and knead. Take a plastic sheet and sprinkle the poppy seeds on it. Make small lemon sized ball from the dough and press it lightly on the poppy seeds. Flatten the dough into a round.Apply some ghee to your hand if the dough sticks.

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Meanwhile heat the ghee. Fry the Anarsa in the Ghee with the poppy seeds side up.Keep on splashing ghee over the upper side of the Anarsa with the ladle without disturbing the Anarsa. Fry till the Anarsa is golden brown. The poppy seeds side of the Anarsa will have a siort of a mesh on it once it is fried.You have to be careful with the oil temperature here.Heat it on medium flame or else the Anarsa will break.

Remove the Anarsa and drain the ghee. To drain the ghee keep the Anarsa in a vertical position. Cool nicely…5-6 hours or till crisp and store it in an airtight container.

 

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Happy Diwali to all of you. May this festival sparkle your life with joy and happiness. Have a safe Diwali.

See you on 28th October.

October 18, 2006 at 10:56 pm 30 comments


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