Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

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Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

Sakkarai Pongal

Ingredients to be pressure cooked

Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups

Other ingredients

Jaggery /Vellam -1 & 1/2 cups
Water 1 & 1/2 cups
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional ,if you don't like the smell then avoid)
Ghee- 4 tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

Sakkarai Pongal

Method

Dry roast yellow moongh dhal till light brown colour.

Add the washed rice, salt & water, pressure cook till soft.

Mean while dilute the jaggery in water, filter to remove any impurities. Pour this filtered jaggery liquid into the cooked dhal/rice mixture.

Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.

Heat ghee in a pan & fry the nuts till light golden brown , pour this into the sweet pongal.

Switch off the stove & serve them hot.

Note :

a) Water quantity depends upon the quality of rice, add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe / Butter Badusha

Step by step method & picture for making Badusha.

Ingredients

Maida/All purpose flour-1 & 1/2 cup

Melted butter-1/4 cup

Oil-1/8 cup

Curd-1 & 1/2 tsp

Sugar-1/2 tsp

Cooking soda-2 pinch

Water-less than 1/4 cup

Oil-to fry

Syrup

Sugar-1/2 cup

Water just to immerse

Cardamom powder-2 pinch

Lime juice-1tsp

Method

Boil sugar & water till one string consistence.Add cardamom powder & lime juice,keep it aside.
In a bowl mix melted butter,oil,cooking soda,curd & sugar,whisk it well.
Add the maida & mix till it crumbles ( it should resemble bread crumbs).Add water little by little ( do not add the water fully) & make a smooth dough.
Knead the dough for at least 10 minutes to get a smooth soft dough.
Take a small ball of dough,pinch the edge & fold to make a swirl like pattern (like you fold kozhukattai or gujiya).
Heat oil in a kadai,in low flame fry the badhushas till brown on both sides.Remove it on a kitchen towel,immediately soak it in warm sugar syrup for at least 2 minutes. Make sure the sugar syrup is well coated all sides of the badhusha, transfer it to a plate.
Decorate it with some crushed pistachio,saffron or cherry.Cool completely & store it in an air tight container in room temperature.

Tips: 
a) Fry the badhushas in low flame otherwise the outer portion will be brown & inside will be uncooked.To not hurry up in frying then the texture of the badhusha gets affected.
b) If your badhusha's are break then these must be the cause- excess butter,oil or cooking soda.To rectify just add some more flour & knead again.
c) This tasted excellent when consumed the next day,do not keep it in fridge will stay fresh for 4 to 5 days at room temperature.
d) Lemon juice is added to the sugar to avoid crystallization.
e) Before dropping the fried badhusha's into the sugar syrup ,make sure its warm.
f) If you are not able to make the swirls/patter on badhusha just flatten it make a impression in the middle (which will look like a doughnut).
g) Kneading the dough for at least 10 minutes is very important to get a smooth soft dough.

Courtesy:Raks kitchen

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Parsley Raita / Fresh Parsley Raita Recipe / Indian Yogurt Sauce Recipe

Ingredients ground to a coarse paste
Chopped fresh parsley-1tbsp
Green chillies-1
Coconut-2tsp
Jeera/cumin-1/2tsp
Salt to taste
Other ingredients
Chaat masala-a pinch
Black salt -a pinch
Sugar-a pinch (optional)
Thick beaten curd-1 cup
Method
Beat curd with black salt,chaat masala & sugar.Grind parsley,green chillies,salt,coconut & jeera to a coarse paste.Mix this into the curd.Serve it cold.

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Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe

Step by step method & picture to make paruppu urundai kuzhambu/kulambu.

Paruppu Urundai Kuzhambu

Ingredients for paruppu urundai

Soaked thur/thor dal-1/2 cup

Red chillies-2

Jeera-1tsp

Fennel seeds-1/2 tsp

Salt to taste

(Grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions & some coriander leaves mix & shape it into small balls, keep it aside).

Ingredients for gravy ground to a smooth paste

Cinnamon -a small bit

Cloves-2
Tomato -1

Onion chopped-1/2

Grated coconut-3tsp

Fennel seeds-1/4tsp

Coriander powder-1tsp

Chilly powder-1 & 1/2tsp

Salt to taste

( Grind above ingredients to a smooth paste,you can add water while grinding)

Other ingredients

Oil-4tsp

Mustard,jeera,methi -little for tempering

Curry & coriander leaves

Tamarind juice-2 cups

Method

Heat oil in a pan temper it.Add the ground paste & in medium low flame fry till the masala leaves the sides of the pan.Pour the tamarind juice & some water,boil the gravy till raw smell disappears.Now add the paruppu urundai & cook it in low flame till all the balls float on top & gravy is thick.Switch off the stove & garnish it with curry & coriander leaves.Serve it hot with hot rice.
Note:
a) If you are not confident in adding the balls directly into the hot gravy,thinking it will break.Then best you steam it for 1 or 2 minutes & then add them to the boiling gravy.
b) You can add a teaspoon of rice flour to the lentil balls if you think it may break.
c) Some people add thur & channa dhal,i have made both ways didn't find any difference.
d) Add the balls only while the gravy has started to boil,once dropped in reduce the flame to avoid the balls breaking
e) The texture of the balls can also be a bit smooth,but i always grind it coarse.

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Italian Bread Soup Recipe / Bread Soup Recipe

Ingredients
Pasta sauce-4tbsp
Salt & pepper to taste
Oregano-1/8tsp
Fresh basil leaf-2 chopped(optional)
Chopped onion-1tbsp
Chopped garlic-3
Olive oil-2tsp
Bread crust(side portion of a bread slice)- 4 slices
Water-2-3 cups
Method
Heat oil in a pan saute garlic & onion till transparent.Add the bread crust & saute for a minute.Now add the pasta saute & saute for 2 minutes.Switch off the stove,cool & blend it to a smooth liquid.Transfer it to a pan,pour water & dilute the blended soup,add salt & pepper.give a boil,switch off the stove & add the fresh basil leaf & serve it hot.

Note:If you want a creamy soup add some table cream after switching off the stove.If serving for kids then sprinkle some Parmesan cheese for extra taste.

Inspired by Jeyasri

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Palak Mutton Curry Recipe / Palak Gosht Recipe / Spinach & Meat Curry Recipe / Mutton Palak Curry Recipe/Mutton Aur Palak

Ingredients for tempering
Oil-2tbsp
Shajeera-1/2tsp
Cinnamon-a piece
Cloves-3
Cardamom-1
Kalpasi-little
Red chillies-6
Green chillies slit-2
Ingredients for marination
Goat meat/Mutton-1 pound
Ginger & garlic paste-2tsp
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Garam masala-1/4tsp(optional)
(mix all above ingredients together,rest it for 30 minutes)
Other ingredients
Chopped onion-1 small
Chopped tomato-1
Chopped palak / spinach-a small bunch
Method
Heat oil in a pressure cooker temper it with above ingredients. Fry onion,tomato till light brown colour,add the marinated mutton.Fry for 2 to 3 minutes,add the palak saute well.Pour some water & pressure cook till mutton is cooked.Best served with plain rice or roti..

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Tofu Butter Masala Recipe /Shahi Tofu Recipe / Tofu Makhani Restaurant Style Recipe / Butter Tofu Recipe / Tofu makhani Recipe

A quick,simple & easy version to make restaurant style butter masala.This is the basic creamy sauce were  you can add paneer,tofu or tandoori chicken.Step by step method/picture for you to understand better.

Ingredients
Tofu or Paneer cubes-1 cup
(pat the tofu with a kitchen cloth to remove excess water & then cut into cubes.You can saute in butter & then add it to the gravy,but i didn't fry)
Yellow food colour little (optional)
Salt to taste
Heavy cream-1/4 cup
Butter-6tsp
Oil-2tsp
Dry ingredients
Red chilly powder-1/8tsp
Coriander powder-1/2tsp
Roasted & powdered jeera/cumin -1tsp
Garam masala-1/2tsp
Slightly roasted & crushed kastoori methi-1tsp
Ingredients boiled till raw smell disappears
Tomato-2
Onion-1/4
Cashew nuts-1tbsp
Red chillies-1
Cloves-3
Cinnamon-a small piece
Cardamom-1
Ginger & garlic paste-1tsp
(boil above ingredients together till raw smell disappears.Cool ,grind it well & strain the extract.Keep it aside)

Method
Heat oil & butter in a pan add the dry ingredients except the kastoori methi.Fry for a minute in low flame,now pour the ground puree,food colour & stir for 2 minutes.Now add the tofu & kastoori methi(dry roasted & crushed),cook for a minute for till the gravy is slightly thick.Switch off the stove & pour the cream,mix well.Garnish with some crushed kastoori methi & cream,serve it with jeera rice,pulao or roti.

Inspired by Vah chef

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