PURAN POLI

Puran Poli is a popular Marathi sweet dish made mostly during festivals like Holi & Diwali . It is relished in South Indiaalso.
Ingredients:

2 cups chana dal, soaked in water for 4 – 5 hours

2 cups jaggery (sweetness to be adjusted based on individual’s preferences)

1 ½ cups refined flour (Wheat atta)

½ cup maida ( All purpose flour)

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4 tsp turmeric powder

6 tsp ghee and 1 cup milk ( optional during serving)

 

Procedure of Puran Poli:

• Cook Chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
• Add jaggery and cook further and then mash into a soft paste.
• Add cardamom powder, turmeric powder, and freshly grated nutmeg powder and mix well.
• Form 20 balls of equal size and put it aside.
• Mix refined flour, maida and oil. Mix the flour and keep adding water carefully to make a soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
• With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of “chana jaggery” mix in the centre and fold the disc from all sides to cover the paste completely.
• Roll the chapathi disc gently on a well-floured board or a clean transparent plastic wrap. If you observe the chana mix coming out  use a little all purpose flour to fill the gap. Roll to the size of 6 to 8 cms.
• Roast each poli on a hot, dry girdle. Do not use oil or ghee initially. Roast both sides well.
• Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

BAIGAN KA BHARTA

Baigan ka bharta is a popular side dish in North India. It can be taken along with hot rice and chapathi too.

Ingredients:

2 medium Baigan (eggplant / brinjal)
1 cup Cooked green peas
2 medium size finely chopped onions
2 Finely chopped tomatoes
2 Finely chopped green chilli
1 tsp Red chilli powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
6 tbsp Vegetable oil
Salt to taste
1 stem curry leaf
Chopped green coriander leaves for garnishing

Procedure of Baigan ka Bharta :

• Apply oil lightly onto the baigan (eggplant) and roast it on a gas burner over medium heat.
• Turn the baigan frequently upside down, until fully roasted.
• Hold the roasted  baigan under cold running water or in a bowl full of water. Once cool , peel off the blackened skin.
• Mash the baigan flesh.
• Heat oil in a pan / kadhai . Add curry leaf, green chilli and onion. Fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir.
• Add tomatoes and cook until tender.
• Add green peas and mashed baigan . Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

 

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