Sweet Potato Poli Recipe / Sweet Potato Puran Poli Recipe / /Sakkaravalli Kizhangu Poli Recipe

Sweet Potato Poli

Ingredients for filling

Boiled & mashed sweet potato-3

Sugar-6tsp

(Add sugar according to the sweetness of the sweet potato)

Chopped cashew nuts fried in 1tsp of ghee-15

Cardamom powder-1/2tsp

(Mix all above ingredients together)

Ingredients for covering

Maida-2 cups

Salt a pinch

Orange colour-a pinch (optional)

Oil-6tsp

Ghee or oil -to cook poli.

(Ghee will give nice flavour ,but I used only oil)

Sweet Potato Poli

Method
Mix all the ingredients for the covering in a bowl.
Add water & make a soft smooth dough.
Divide the dough into small balls and flatten them on a greased plastic sheet.
Place one ball of filling on the dough and cover it.
Apply oil to your fingers & flatten it like a stuffed paratha.
Cook it on a tawa both sides with little ghee spread on top.
Cook till they are golden brown on both sides.
Serve them hot.

Thanks for visiting !

Tofu & Capsicum Makhani

Ingredients for grinding to a smooth paste

Tomato-3

Kitchen king masala(MDH)-1tsp

Chilly powder-1/2tsp

Green chillies-1

Ginger grated-1tsp

Dry roasted & powdered jeera-1 & 1/2tsp

Cardamom powder-1/2tsp

Cloves-2

Turmeric powder-1/4tsp

Char Magaz(Melon seeds)-2tsp(Optional)

(I used this only for thickening.You can use cream instead but don't grind ,add it at the last.)

Ingredients

Butter-4tsp

Oil-1tsp

Kastoori methi-1tsp

Milk-1 cup

Cubed firm tofu-1/2 pck

Cubed capsicum-1

Method

Heat butter & oil in a pan temper it with kastoori methi.add the ground masala fry till oil separates the pan.Pour milk & enough water ,tofu & capsicum.Cover & cook it till done.At the end add cream for thickness(optional).Garnish it with kastoori methi.

Note:You can also use tomato paste instead of fresh tomatoes.Orange food colour can also be added for a good colour for your dish.

Pudalangai (Snake gourd) Stuffed Cutlets

Ingredients

Fresh long Pudalangai cut into 1''long.

Oil to shallow fry

Bread crumbs- little

Maida diluted it in water-1tsp

Ingredients for stuffing

Boiled & mashed potato-3

Chopped onion-1/4

Grated carrot-1 big

Frozen peas-2 hand full

Salt to taste

Curry powder-1/2tsp

Chilly powder-1/2tsp

Kastoori methi-1tsp

Grated ginger-1/4tsp

Jeera-1tsp

Oil-1tsp

Method

Boil water with salt add pudalangai to it,after 2minutes remove & strain .Heat oil in a pan temper it with jeera.Fry onions till light brown now add all other ingredients .Fry for 2 more minutes.Cool & stuff it inside the snake gourd.Seal both the ends with maida mixture & coat it with bread crumbs.Shallow fry till light brown on all sides.Serve it with any dip .

Konda Kadalai & Butternut Squash Kuzhambu

Ingredients

Chopped butternut squash-1/2

Chopped onion-1/2

Chopped tomato-1

Curry leaves-little

Sliced garlic-4

Konda kadalai-1 cup

(Soak it overnight & boil it with salt)

Turmeric powder-1/4tsp

Red chlly powder-1tsp

Coriander powder-1tsp

Salt to taste

Hing-1/4tsp

Tamarind paste-1/2tsp

(dilute it in water)

Grind to a smooth paste

Coconut-3tsp

Somph/Fennel seeds-1/2tsp

Tempering

Oil-4tsp

Vadavam-1tsp

(Or mustard,jeera,methi -little)

Method

Heat oil in a pan temper it.Fry onion & garlic till light brown.Now add remaining ingredients fry a bit.Pour the tamarind juice & kadalai , cook till the vegetable is cooked.Add the ground paste & boil for 2 more minutes.Garnish it with curry leaves.

Simple Potato & Cabbage poriyal

Ingredients
Potato peeled & cubed-1 big
Cabbage shredded-1/2 cup
Green chillies chopped-1nos
Salt-to taste
Turmeric powder-1/4 tsp
Curry leaves-little
Chilly powder-1/4 tsp
Tempering
Mustard-1/4tsp
Jeera-1/4 tsp
Hing-1 pinch
Oil-2tsp
Method
Heat oil in a kadai,temper it, add curry leaves.Now add potatoes ,salt turmeric powder,hing & chilly powder.Sprinkle water & close it .
Simmer it for 5 mins till potatoes are 3/4th done.
Now add cabbage fry it well till done.
Serve it with roti or rice

Pudalangai (Snakegourd) Chutney

Ingredients

Scoop out the seeds & pulp from 1 long fresh pudalangai.

(I bought it from Indian store)

Peanut-2tsp

Urad dhal-1tsp

Channa dhal-1tsp

Jeera-1/2tsp

Garlic-2

Green chillies-1

Salt to taste

Tamarind-very little

Oil-1/2tsp

Tempering

Oil,mustard,jeera,hing & curry leaves-little

Method

Heat oil in a pan fry garlic ,green chillies & the waste parts of the pudalangai till its light brown.Keep aside.Add little oil & fry remaining ingredients.Cool & grind everything to a smooth paste.Temper it.

Note: If you don't get fresh veg. you can also make it with frozen pudalangai.I just didn't want to waste the seeds & pulp..........

Awards

Thanks Sanghi for passing this to us........ These Awards are very motivating.I would like to give this to all my friends who visit me !!!!!!!!!!!!!!

Kollu Chutney / Horsegram Chutney Recipe

Ingredients

Kollu (Horse gram)-1/3 cup

Jeera-1/2tsp

Coriander seeds-1/2tsp

Red chillies-2 or 3

Coconut-2tsp

Curry leaves-6

Onion-1/4

Garlic-2

Tamarind-little

Salt to taste

Oil-1tsp

Tempering (Optional)

Oil,urad dhal,Curry leaves & Jeera- little.

Method

Dry roast the kollu in low flame till it changes its colour & gives a nice smell.Keep it aside.Heat oil fry other ingredients till light brown.Cool & grind everything together to a smooth paste.Serve it with rice or for tiffins.

Note:I have heard elders saying mustard is not used for tempering Kollu...but don't know the reason .So i have not used it .If any one knows the reason please let me know......

Butternut Squash Poriyal

Ingredients

Butternut squash peeled & cubed-1/2

Chopped onion-1/2

Slit green chillies-2

Salt to taste

Turmeric powder-1/4tsp

Hing-1/4tsp

Curry leaves-little

Tempering

Oil-1tsp

Mustard-1/2tsp

Urad dhal-1/4tsp

Jeera-1/4tsp

Method

Heat oil in a pan temper it.Add the other ingredients one by one fry a bit.Sprinkle very little water & cover and cook it till done.

Reposting

Shrimp chilly flakes & garlic fry

Chicken Red chilly fry