Posts filed under ‘wheat’

5 years of Blogging and My Mom’s Puran Poli with Katachi Amti

Puran Poli is a quintessential Maharashtrian delicacy and you may wonder how it has not featured on My foodcourt in the past 5 years. Yes, My Foodcourt turned 5 this August! I have been neck deep in work, kids and the daily grind. August and now September just zoomed past me and I just realized that it’s been fabulous 5 years of blogging; sharing and interacting with my virtual friends! Its late but we are celebrating nevertheless 🙂

Many festivals in Maharashtra like Holi, Gudi Padwa, Gauri-Ganapati Puja,Dassera  feature the Puran Poli as its star attraction, as far as the festival food is concerned. The skills of a good Marathi cook are gauged by the way he/she can make the Puran Poli. My dad is a very good cook and to explain effectively his cooking skills I just say that he can make good Puran Poli’s and Bhakris! I don’t have to say anything else, it’s understood that he is indeed a very good cook 🙂

Regular readers of this blog know that I don’t have a weakness for sweets, in fact far from that and maybe that’s the reason why Puran Poli has not been featured on My Foodcourt.  My mom makes one of the best Puran Polis and even I cannot resist eating her Puran Poli. She uses some fresh coconut and Khoya/Khawa/Mawa in addition to the usual Chana dal for the filling to enhance the richness and flavor. The proportion of jaggery and sugar is just apt for my taste buds.

I got a chance to capture the Puran Poli making process this time when I stayed over at my parents place during the Gauri- Ganapati festival. The consistency of the Puran/stuffing, the dough and the skill of rolling them out determine the resultant nature of the Puran Poli. With a little bit of practice you can make decent Puran Polis. The amount of effort put into making Puran Poli is worth every bit.

My Mom made it for many people (~40 Puran Polis) and hence the proportions appear in kg. You can scale it to your requirement. She made the Puran a day in advance, so she didn’t have too much work the next day. Also the left over Puran can be stored in the freezer in a sealed bag/container and used as and when required.

The Puran Poli is usually served with Katachi Amti , made from the leftover stock from cooking the Chana Dal. The stock is spiced up with different masalas to balance the sweetness of the Puran Poli.

Note: This is an indulgent sweet and needs all the oil, ghee, sweetness and richness that is mentioned below. So make this when you are not too conscious of the calories being consumed 🙂

Here’s celebrating 5 years of My Foodcourt with my Mom’s Puran Poli recipe:

My Mom’s Puran Poli recipe

For the Puran (Stuffing)

1 kg Chana Dal

½ tsp Turmeric

¾ kg Jaggery

3/4th  Katori Sugar (my mom uses a katori/Vati to measure for her measurements)

200 gms Khoya/ Khawa/Mawa ( you can use Pedhas)

½  medium sized freshly grated coconut

Nutmeg powder ½ tsp (optional)

For the covering Dough:

½ kg Wheat Flour

1 tbsp All purpose flour

Pinch of salt

Oil as required

Rice Flour for dusting the Puran Poli

Method:

For the Puran (Stuffing)

Cook Chana Dal with twice amount of water, with turmeric in a pressure cooker till very soft but not mashed. (about 2 whistles and ~15 mins on low flame thereafter.)

Meanwhile roast the Khoya in a pan on low heat till slightly pink/very light brown.

Grind the Coconut in the mixer to a fine paste without adding water.

Drain and remove water from the cooked Dal and reserve the water.

Heat a kadhai and add the dal and on a low flame dry out all the moisture from the Dal.

Add the jaggery, sugar, coconut paste, roasted Khoya to the dal.

Cook and stir till the mixture is completely dry. (take care not to burn the mixture)

Add the nutmeg powder mix well.

Remove the mixture from the heat and pass it through a Puran press/ Food Mill.

Keep aside till you are ready with the covering dough. This filling can be made 1-2 days in advance and stored in an airtight container in the refrigerator.

For the Covering Dough:

Sift the wheat flour and the all purpose flour and pinch of salt through a fine mesh sieve.

Add oil (2-3 tbsp) and water and knead into a soft elastic dough. (You may need to add more water/ oil to get very soft dough)

Keep the dough covered for about an hour.

After an hour add about 3/4th Katori  oil, salt and little water to make it more soft.

Take a lemon sized ball of the dough. Flatten it using the finger tips with the help of the Rice flour

Take a bigger ball of the Puran/stuffing mixture.

Place it on the flattened dough,seal and cover it with the dough such that the Puran gets stuffed inside the dough.

Roll out the stuffed dough using the Rice flour for dusting into a round chapatti (as thin as possible), taking care that the Puran/stuffing does not come out and the chapatti does not stick to the surface.

Heat a non-stick tava/griddle.

Once rolled out, use the rolling pin to transfer the Puran poli to the  tava.

Cook on both sides till golden brown.

Remove from the tava.

Serve hot Puran Poli’s with a generous drizzle of hot melted ghee and Katachi Amti (recipe below).

 

Katachi Amti Recipe:

Stock/water left over from cooking the Chana dal for Puran (above) add water if required to make it thinner.

3-4 cloves

4-5 Black pepper corns

1-2 tsp Mustard seeds

1-2 tsp cumene seeds

7-8 curry leaves torn into pieces with hand

1 tsp grated jaggery

1 tsp tamarind pulp

1 tsp Maharshtrian Kala Masala or Garam Masala

~4-5 tbsp chopped fresh Coriander leaves

Salt to taste

2 tbsp oil

Method:

Heat the oil in a deep pan.

Add the mustard seeds.

Once they splutter, add the cloves and peppercorns fry 1-2 second and then add the cumene seeds.

Add the curry leaves and the coriander leaves.

Add the Kat/stock .

Add the jaggery, tamarind pulp, Masala and season with salt. (you can adjust the proportion of jaggery and tamarind to your taste.)

Bring it to a boil and serve hot with Puran Poli.

Stay Tuned for a fabulous Giveaway coming soon on MyFoodcourt!

 

 

 

 

September 30, 2011 at 3:49 pm 27 comments

Wheat Sprouts Chocolate Pudding

When life gives you Wheat Sprouts you make Wheat Sprouts Chocolate Pudding!

I was at the local Food mart buying some groceries and saw some sprouts at the billing counter. The lady at the counter offered them for free..seems no one was interested in them. I grabbed 2 bags. I remembered seeing a ‘Wheat sprouts pudding ‘ recipe on the local TV cookery show. Couldn’t remember the ingredients in details nor did I remember the proportions. I made the Wheat sprouts chocolate pudding on similar lines and with my own measurements.

The result was an absolutely fabulous nutty chocolatey pudding ready within minutes. The only time consuming part would be the sprouting process..but if you get them readily sprouted for free ..ready in a jiffy.     The family could not believe healthy sprouted whole wheat went into this delectable chocolate pudding.

nov09

 Wheat Sprout Chocolate Pudding recipe

2 cups Wheat sprouts

3 Tbsp unsweetened natural Cocoa powder

4 Tbsp Vanilla flavored custard powder

½ cup sugar

1 ½ cups milk

Chopped nuts, powdered sugar for garnishing

Grind the wheat sprouts along with the Cocoa powder and custard powder to a smooth paste. Add a little water if required.

Heat the milk along with the sugar in a heavy bottom pan.

Add the wheat sprout-cocoa-custard paste stirring continuously.

Keep stirring the mixture till it thickens (~8-10 minutes).

Cool and pour in pudding bowl (or small individual pudding bowls)

Chill for ~1-2 hrs.

Garnish with nuts of your choice, powdered sugar or a dollop of whipped cream.

November 15, 2009 at 12:14 pm 3 comments

Crunchy Cookies

I saw the recipe for ‘Crunchy Cookies’ on a TV cookery show. I liked the recipe since it looked quite simple, very few ingredients which I had at home, it needed only Wheat Flour and the cookies were baked for just 10 mins, in the microwave of course! So it gave me a chance to utilize my microwave for something other than just reheating.

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I made them and sent them to my sweet little nieces (aged 2 and 4) in Mumbai; it’s a fantastic ‘Khau’(snack) for small kids.

These ‘Crunchy Cookies’ are also my Christmas present to Zuzana of Zlamushka’s spicy Kitchen. I know Christmas is still far away but I am sending them for her blog event ‘ A Spoonful of Christmas’!

Zuzana please accept my Christmas present!

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Crunchy Cookies recipe

makes ~ 12-14 cookies

_____________________________________________________ 

1 Cup Wheat Flour, sieved

¾ Cup Powdered sugar, sieved (The original recipe asked for 1 cup sugar)

½ cup Butter (cold)

1 cup crunchy Cornflakes

1 egg

Cold water if required for kneading.

 cookieingred-copy.jpg

Mix the Wheat flour and sugar.

Add cold butter. I used Amul butter. If you are using unsalted butter add a pinch of salt to it.

Rub in the butter with the Flour-sugar mixture. The mixture resembles breadcrumbs.

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Add the egg and mix nicely.

Add a little cold water if the mixture is too dry.

Add the cornflakes and mix nicely. The mixture should be cold. If it is not cold refrigerate it for 10-15 minutes.

Grease a microwave proof dish/tray.

Drop spoonfuls of the cookie mixture onto it .

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Bake in the combi (convection/microwave) mode for 7-8 minutes or till the cookies become crisp.

Alternatively bake them at 180oC.

Allow cookies to cool on baking tray for 5 minutes and then remove them on the  wire rack to cool completely.  

Variation:I made 1 lot with the above recipe. To the next lot I added 2 tbsp drinking chocolate and they tasted yummy. 

        hgfehgfehgfehg

Wish you all A very Happy and Safe Diwali!

Some Diwali Treats on My Foodcourt:

Anarsa

Besan Ladoo

Coconut Barfi

Chivda

See you all on 16th November.       

        hgfehgfehgfehg

November 6, 2007 at 11:14 am 35 comments

Power Parathas- Veggie stuffed Spinach Parathas.

We had some guests last night for dinner; one of our family friend’s daughter is getting married. We celebrated her engagement earlier with Chaats.Now for the pre-wedding dinner (this is called ‘Kelvan’ in Marathi) I wanted to make something substantial yet different. Also there were two grandmothers coming, so I had to plan something accordingly.

This was the time I felt the need for a ‘Menu Planner’ website! You feed what you need;

Prewedding dinner+substantial+Something different+2 grandmothers and press Search!

And then automatically you get the planned Menu:

Veggie stuffed spinach parathas

Boondi Raita

Tricolored Penne pasta

Mushroom fried rice

Fruit Salad with Raspberyy Jelly and Custard

(Anytakers for such a website??)  

Yes that’s the spread that I cooked finally. It’s really a spread since it spans cuisines from many countries! Indian to Italian to Chinese. As you can see I did not follow any theme! But they loved it!J

I will post the recipes one–by-one as and when I can. __________________________________________________________ 

Veggie stuffed Spinach parathas recipe

_____________________________________________________ 

 veggiespinachparatha.jpg

(You have to excuse the poor photos. I had to click them before the guests arrived and after slogging in the kitchen for the whole evening I was too tired to take extra efforts!)

For the cover:

1 bunch Spinach/Palak

~  2 ½ cups Wheat Flour

1 tsp green chilly paste

1 tsp cumene powder

1 tsp coriander powder

Salt to taste 

For the stuffing:

3/4th  cup cauliflower florets

3/4th  cup finely grated Carrots

3/4th  cup French beand finely chopped

3 Potatoes boiled, peeled and mashed

½ cup Paneer (cottage cheese) grated

Handful of fresh green coriander leaves finely chopped

2 tsp ginger-green chilly paste

Salt to taste 

Oil/butter for frying the parathas 

†For the cover:

† Clean and Wash the Spinach leaves thoroughly. Keep the stems as much as possible. Blanch the Spinach leaves; Bring about 2 cups of water to a boil. Add a pinch of sugar and little salt. Add the spinach leaves and cook uncovered for ~5-8 minutes. Strain the water (don’t discard the water) and immediately add the cooked spinach to cold water. This helps to retain the green color of the spinach. Alternatively you can blanch the spinach in the Microwave.Puree the blanched spinach.

†In a wide bowl add the wheat flour, spinach puree and all the ingredients for the cover.

†Knead into a soft lovely green dough ball. Add water if necessary.

†Divide the dough into lemon sized balls. Keep aside covered for ½ an hour. 

For the stuffing:

†I used Nupur’s tip for cooking potatoes in the microwave with excellent results! Specially if you want no moisture in the potatoes for parathas follow this simple method: Wash the potatoes and prick them all over with a fork.Microwave on the turn table for 3 minutes. Turn them and microwave for another 2-3 minutes.(The time required may vary) That’s it. Peel and mash the cooked potatoes.

†Cut the cauliflower florets finely or as I did spin them in the Food processor once to have really fine florets!

†I did the same with the French beans.

†In a non stick pan dry cook the cauliflower and beans. Try and remove moisture as far as possible.

†Add the carrots and cook for a few more minutes.

†Cook till the veggies become a little tender.

†Mix all the ingredients for the stuffing.

†Flatten the dough ball into small thin circle.Stuff with as much stuffing as you can.

†Bring together the cover from all the sides to the center, seal tightly and roll out into thin round discs, using wheat flour for dusting.

†Cook on a hot griddle/tava, using a little oil/butter, until both sides are golden brown.

†Repeat with the remaining dough and stuffing.

†Serve hot with Raita, Pickle or Chutney.

October 14, 2007 at 12:26 pm 18 comments

Ridge Gourd with Jowar-Wheat flour dumplings

I always wonder what keeps My Foodcourt going?

I am not someone who is very good with words , and so the writeup on posts are usually quite small and only occasionally elaborate. My food-photos are ok but not exceptional;I get on an average 5-7 minutes to photograph any of my recipes, before my little one decides it is high time he took charge of the camera!

Then what is it?

Of course I love your feedback and encouragement, the most important thing that keeps me going.

And then there are recipes like these which I love to share with you all! And that’s what I love the most about food-blogging; Posting recipes which you will usually not find documented on the internet or maybe even cookbooks, passed on from one generation to the other, which are very close to my heart and my palate, of course. Usually these are my mom’s or Mom-in-law’s recipes and hence can be called authentic.

This Ridge Gourd with Jowar-wheat flour dumplings is one such recipe- very authentic (since my mom makes it J ) and which you would usually not find on any Hotel menu card or maybe even in any cookbooks.

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Dumplings of Jowar flour (sorghum/white millet)-wheat flour spiced with some chillies and ajwain (carom seeds) are cooked along with Ridge gourd. These dumplings just transform the simple, humble Ridge Gourd curry into something very exotic and utterly delicious, not to mention very very healthy. You can substitute Ridge Gourd with Silk Squash (Dodka) or Cluster beans (Gavar) or any such vegetable. 

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Ridge Gourd with Jowar-Wheat Flour dumplings recipe

_____________________________________________________

 2-3 Ridge gourds lightly peeled and cut into 1 inch pieces

2-3 garlic cloves (optional)

2 tsp Red chilli powder

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder

3 tsp oil

Salt as per taste

Fresh coriander leaves for garnishing 

For the Jowar-Wheat flour dumplings

1 cup Jowar flour

1 cup Wheat flour

2 tsp green chili paste

1 tsp ajwain (carom seeds)

¼ tsp turmeric powder

Salt to taste

For the Jowar-Wheat flour dumplings

Mix all the ingredients and knead into a firm dough. It maybe a little sticky but its ok. Shape small lemon sized balls of the dough into cylindrical croquette shaped dumplings. Keep them aside. 

Heat oil in a pan.

Do the tadka (tempering); Mustard seeds-cumene seeds-garlic- turmeric powder.

Fry for a few seconds and add the Ridge gourd pieces.

Add salt and Red chili powder, mix nicely and cook covered till the Ridge gourd is almost half done. Add about ½ cup water.

Place and spread the Jowar-Wheat flour dumplings one by one on top of the Ridge gourd. Do not stir or mix. Cover and cook on low flame till the dumplings are nicely steamed.

Only after the dumplings are properly cooked, stir the curry nicely so that the dumplings and Ridge gourd mix nicely.

Cook for a few more minutes.

Garnish with fresh coriander leaves.

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Serve hot with Bhakri or Roti. I had it just like that! 

September 4, 2007 at 11:06 am 24 comments

Kurdai-Gavhacha Cheek-Gavhachya Saalacha Upma for RCI June: Maharashtrian Cuisine!

 Translating that title in English is rather difficult so read on…

No Maharshtrian feast is complete without accompaniments such as Papad and Kurdai.

In fact summer is the time the business of making Papads, Kurdais etc..flourishes in many households here.

Kurdai is a delicious snack akin to papads, but made from Wheat. These are usually made during the summer time,sun dried and stored in every household, just like papads and fried whenever required.You need lots of patience and time to make these pearly white, noodle like Kurdais.

  

             Sun-dried Kurdai                                               Deep Fried Kurdai

We usually get these made from someone (usually housewives who run household business making Papads, Masalas and Pickles)- lack of time and laziness being the main reasons. 🙂

To make Kurdai, Wheat is soaked in water for three days and then finely ground. The milky white extract (it is called as Gavhacha Cheek- Gahu means Wheat and cheek means extract) is separated from the wheat skin.

This milky white extract is then cooked with water to make a soft stiff dough called Ukad, which is inturn passed through a press(Thin Sev press) to get the kurdais. These are then dried and stocked. 

The cooked soft dough used to make Kurdai is very tasty by itself- It makes for a delicious, healthy and filling snack. We call it Gavhacha Cheek. I am very fond of this Cheek and even if I don’t make Kurdais at home, I make this Cheek as an evening snack once in a while.The left over Wheat skin (Gavhacha saal; saal means skin) is used for making a scrumptious spicy Upma. 

Recipes like these are becoming almost extinct, just like sparrows. Very few households now make these authentic Maharshtrian dishes.

This is my humble attempt to keep the traditional offbeat recipes alive. 

Nupur I hope you enjoy these authentic yet offbeat recipes for Gavhacha Cheek and Gavhachya salacha Upma for RCI –Maharshtrian Cuisine 

_________________________________________________________                                                            Gavhacha Cheek recipe

Servings :~ 4-5 _____________________________________________________ 

Ingredients:

5-6 Cups Whole wheat (the older the better)

½ tsp Cumene powder

¼ tsp Asafoetida powder

Salt to taste      

 1. Soak Wheat in water for 3 days changing the water everyday.

2. After 3 days finely grind the wheat till all the wheat grains are properly crushed and the milky extract separates out.

3. Take some water (about 3-4 cups) in a large vessel and add the crushed wheat to it. Remove the wheat skin with your hands and squeeze tightly so that the milky extract remains in the water and the skin is separated. Repeat this procedure one more time with fresh water –put the skin in another lot of freah water (3-4cups) and squeeze out the extract with your hands.

4. Take a thin fresh clean cotton cloth and filter the extract through it. Use your hand to press the liquid through the cloth.

5. Don’t throw the Wheat skin. Keep it aside.

6. Keep the Milky extract (Cheek) covered overnight.

7. A layer of thin yellowish watery liquid can be seen on the dense White Cheek which is settled at the bottom.Discard the supernatant water and measure the lower dense Cheek using a cup. (You may need a spoon to remove the white cheek since it is quite dense.

8. Boil equal amount of water in a pan and add little salt, cumene powder and Asafoetida.

9. When the water comes to a rolling boil, add the Cheek to it with one hand and stir with a wooden spatula with your other hand, taking care that no lumps are formed.

10. Cook till the milky white cheek becomes translucent. Cover and cook for a few minutes more stirring in between.

11. Serve hot.

12. This can also be served by adding a little sugar and milk on top, but I prefer it as it is.

 

_________________________________________________________                                                            Gavhachya Salacha Upma recipe

Servings: ~ 3-4 _____________________________________________________ 

Use the leftover Wheat skin from the Gavhacha Cheek to make this slightly sour and spicy Upma. 

Heat oil in a pan. Do the tadka (mustard seeds, cumene seeds, curry leaves, green chillies-in that order). Add some chopped onion and fry till translucent. Add the leftover wheat skin and cook covered for few minutes. Stir this Upma nicely and add little fresh grated coconut. Mix well and let some moisture evaporate.

Garnish with coriander leaves and lime juice (optional). The Upma is already slightly sour so addition of lime juice depends on how sour you like it.

Serve hot.

You can also wrap it in a soft Roti and serve as a Frankie.

June 11, 2007 at 2:21 pm 41 comments

Mexican Paneer Wraps

A couple of days back we went to the local McDonald’s outlet and had their Paneer Salsa Wrap. Over the weekend I tried making my own Mexican Paneer Wraps at home (I can’t use the name ‘Paneer Salsa Wrap’ it seems to be their trademark!) According to family and friends the rolls were much better than the original J(I dedicate my success to lotso’ hard work and love I put into my cooking J) I have no idea how they make at Mc’s but I made them with the available ingredients and to suit our taste.

I was very impressed and encouraged by Sailu’s recent posts on Mexican recipes.  I used her recipe for the Tomato Salsa as well as Sour Cream. Thanks Sailu. You will find very simple and easy recipes on her lovely blog here.

Paneer (cottage cheese) slices and some veggies along with the Tomato Salsa and Sour cream are wrapped in a tortilla to make these delicious wraps.

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 Mexican Paneer wraps recipe :To Make ~6-7 wraps      __________________________________________________

For the Flour Tortilla 

1 cup Wheat Flour

1 cup Maida (All purpose flour)

2 tsp oil

For the Paneer slices 

Paneer block about 250 gms

 3 – 4 tbsp cornflour

2-3 tsp Worcestershire sauce (optional)

salt as per taste

oil for deep frying

For the veggie filling 

1 1/2 cups chopped mixed vegetables (onions, carrots, beans, cauliflower, sweetcorn kernels)or veggies of your choice

Dried parsley

Red chilli flakes

1tsp olive oil

Salt to taste

For the topping 

Shredded cabbage –Red/Purple variety

Grated Cheese

Tomato Salsa

Sour Cream

Preparation 

 Sieve and mix the wheat flour and maida, add oil, salt as required and knead into soft pliable dough. Keep aside for ½ an hour. Meanwhile, mix cornflour, salt, Worcestershire sauce and make a slurry using water.Cut paneer into slices lengthwise and about ½ a cm in thickness.Dip these slices in the cornflour slurry and deep fry in oil till golden brown. Heat Olive oil add the onions and sauté till translucent. Add the other veggies and cook for few minutes. Keep them crunchy do not overcook them. Add salt, dried parsely and chilli flakes and mix nicely. 

To make the wraps 

Make small lemon sized balls from the dough. Roll out each ball into thin round Chapatis/Rotis ~7” in diameter.Heat a griddle/tava and lightly roast the tortilla on both sides for about a minute or so. The tortillas should not become brown, just roast for a few seconds.  Place each warm tortilla on a flat surface. Put the Salsa over it and spread evenly. Add some veggie filling and spread it too. Place the Paneer  slice at the centre. Top it with the shredded cabbage, sour cream and grated cheese. Sprinkle red chilli flakes and dried parsley and roll the tortilla firmly. Use some milk if required to seal the edges. Seal the bottom on one side of the tortilla to give it a pocket like shape( Its easier to eat that way) Grill the Paneer Salsa Rolls in the oven for ~ 10 minutes from all sides. Serve hot

May 3, 2007 at 3:42 pm 21 comments

Jammy Buns

I have been intending to try out this particular recipe for a long time. Lack of time is a major factor that has constrained me from doing so. When Nandita announced Baking for Breakfast’ as the theme for WBB#7 I decided to finally make it.Thanks Nandita for that .Baking is one culinary activity I plan to take up regularly. I am still at the trial stage. That is I still try my baked recipes on others! Thanks to food blogging and events like this I can hone my baking skill! I found this recipe in a lovely book ‘Baking- Simple cookery’, a collection of recipes by a team of experts. (No names on the book)  jb41.JPG

 I had most of the ingredients – Wheat flour and Cranberries were the ingredients that tempted me to try out this recipe! And I found it to be very simple for a novice baker like me.

Delicious and crispy Jammy Buns for WBB #7 hosted by the versatile Nandita.  jb2.jpg 

For 12 Jammy buns

175 g Plain flour (2 cups)

175 g Wheat flour(2 cups)

2 tsp baking powder

150 g butter

125 g caster sugar

50 g dried cranberries(I used orange flavoured)

1 egg beaten

1 tbsp milk

4-5 tbsp mixed fruit jam 

The original recipe used golden caster sugar and raspberry jam. I have used white sugar and mixed fruit jam instead.  Preheat oven to 190 oC/ 375oF 10 minutes before baking. Lightly oil a baking sheet.Sift the flours along with the baking powder into a bowl.Cut the butter into small pieces. Rub the butter into the flours untill it resembles coarse breadcrumbs.Stir in the sugar and cranberries.Stir in the beaten egg and milk.Mix to form a firm dough. Divide the mixture into 12 and roll into balls.Place the dough balls on the baking tray, leaving enough space for expansion. Press the thumb into the centre of each ball making a small hollow. Spoon a little jam in each hollow. Pinch lightly to seal the tops. Bake in the preheated oven for 20-25 minutes or until golden brown. Cool on wire rack. 

Jammy Buns were delicious and turned out to be good for a first attempt. You have to excuse a little rocky shape for my crisp buns since my little one helped me do it. He was down with a severe bout of Dysentry and I had to entertain him!!

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November 29, 2006 at 9:51 pm 7 comments

Varan Phala- (Wheat flour dumplings cooked in yellow lentil curry)

                Varan Phala (Chakolya is another Marathi name) the mere mention of this name is enough to sensitize my taste buds. A one pot wholesome meal, this recipe is commonly made in many households. Wheat flour dumplings are cooked in dal which in turn is flavoured with masalas making it sweet,sour and spicy!

So here’s Varan Phala ,from Maharashtra-The land of the great Maratha Warriors, for Indira’s wonderful Food Parade on Independence Day

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Serves 4

Ingredients:

For the Dal(Lentil curry)

1 cup Toor dal (Arhar dal,Yellow lentils)

2’ piece dried coconut and 2 tsp cumene seeds coarsely ground together

8-10 pieces dry Kokum

1 tbsp crushed jaggery

1tsp Maharashtrian kala Masala

1 tsp dry red chilly powder

1 tsp mustard seeds

½ tsp turmeric powder

2 tsp oil

Salt as per taste

For the Wheat flour Dumplings

1 cup Whole wheat flour (Atta)

½ tsp turmeric powder

½ tsp dry red chilly powder

½ tsp salt

Method:

For the Dal(curry): Pressure cook the Toor dal with 2 ½ cups water , ½ tsp turmeric powder and few drops oil. Turmeric and oil drops help the dal cook faster.

In a pan heat 2 tsp oil.Add the mustard seeds.Once they crackle add the coconut – cumene mixture.Add the cooked dal .Add the chilli powder, kala Masala , jaggery ,Kokum and salt.Let it boil for some time

For the Wheat flour dumplings:Mix all ingredients for the wheat flour dumplings and knead it into a soft pliable dough.

Divide the dough into two balls. Roll out each ball on a flat surface into a thin big circle. Use dry wheat flour for dusting if required.

Cut the rolled circle into small squares with a knife.

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Drop the squares  in the boiling dal one by one.Boil for 12-15 minutes after all the squares have been dropped.

 Serve hot.

Varan Phala tastes best when eaten hot.You can add a tsp of ghee to enhance the flavour.With a spoon or hand take a square along with some curry and eat..hmmm..yummy…

Veggies like beans or carrots can be added to the dal for variation.

Thanks Indira for such an innovative and wonderful idea.

 

 

August 12, 2006 at 10:26 pm 14 comments


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