Puran Poli - Indian Flatbread with a stuffing of lentil cooked with Jaggery.

I love Puran Poli and made these for Gudi Padwa. These are made for special days and mostly for festivals. Gudi Padwa is the festival of Maharashtra which is celebrated to ring in the Hindu new year.

Now in Karnataka and Andhra Pradesh this festival is called Ugadi. In Tamil Nadu, it is Puthandu and Baisakhi in Punjab. The Sindhis call it Cheti Chand and the Manipuris call it Sajibu Cheiraoba.

Also Puran Poli or Puranachi Poli is made in other states of India too and known as Holige, Obattu, Bobbatlu, Bhakshalu and Poli. Whatever name you call it , it is just divine...

I followed the recipe from one of my dear blogger friend Pavithra. Her blog Dishes from my Kitchen has such amazing recipes with detailed step by step instructions. Her presentation and clicks are mesmerising and professional. It was a pleasure to use her recipe and I was happy as I made the Puran Poli for the very first time and everybody at home loved it. Click here to check out her blog and check the original recipe for Obattu/Puran Poli.

Ingredients :

For the Poli -Flatbread 

1/2 cup All Purpose Flour
1 cup Wheat Flour
1/4 tsp salt
3 tbsp warm oil
Water as needed

For the Puran - Stuffing
1 1/2 cups Chana dal /Bengal Gram Dal
1/2 tsp turmeric
salt to taste
2 cups Jaggery
10 Cardamoms (powdered)
1 tbsp Ghee
Ghee for roasting
Some wheat flour dusting

Preparation :

Prepare the dough for the Poli /Flatbread. Mix together all the ingredients in a mixing bowl listed under the ingredients for the Poli except water. Add water little at a time. Knead the dough well. Add some oil , cover and keep aside for about 5 hours.

Prepare the Lentil Stuffing. Wash and soak Chana Dal for about 1/2 hour. Then cook it in a pressure cook with 1 cup water , turmeric and salt. Cook until fully cooked for about 3 whistles.

Now take the cooled dal and drain if you have any water and mash it to a fine paste using a food processor.

Heat ghee in a thick bottom pan or Kadhai. Add the mashed Chana dal and the jaggery. The jaggery will melt and keep cooking on medium flame till the mixture thickens. *

Get if off the flame and add the powdered cardamoms and keep aside. The mixture will further thicken and dry out once it cools down. Now divide the dough into 10 -12 equal sized balls and likewise divide the cooled stuffing mixture into 10-12 equal sized balls.

Now its like making any stuffed paratha- You roll the dough ball into a small circle using a little flour for dusting. Now place the stuffing onto the circle. Close it and press gently so as to be able to roll it into a paratha/roti. Roll it gently using a little flour.

 Now fry this Puran Poli on a heated griddle/Tawa using some ghee. Cook on both sides.

Your Puran Poli are ready to be served. Serve warm with some ghee and a glass of milk. Its simply divine...

* I have used a different method for step#4. I added the jaggery with the chana dal paste and cooked  them together. Pavithra melted the jaggery first and strained it. Then she used this with the dal paste and cooked them together.

Celebrate Baisakhi - Tamil New Year- Vishu with Semiya Payasam - Seviyan Kheer

Wishing you all
Happy Baisakhi ,
Happy Vishu and
Happy Tamil New Year.

Recipe for Semiya Payasam - Seviyan kheer

Click on the above link for the recipe. We all absolutely love Semiya Payasam - Seviyan Kheer at my house. It tastes divine and absolutely easy to make. May the  new year be filled with sweetness like this payasam and be prosperous to  you all... Lets all enjoy the harvest festival and be thankful for the bounties of nature.

Recipe Index

Breakfast

Wheat Blueberry Pancakes

Cornmeal Strawberry Pancakes

Apple Green Raisin Muffin

Morning Glory Muffin
Blueberry Muffins
Banana and Walnut Muffins(Eggless)

Rava Dosa

Bunuelos - Mini Doughnuts
Lemon Sevai
Tomato Omelette

Beverages

Blueberry Banana Smoothie

Strawberry Banana Smoothie

Strawberry Pineapple and Orange Smoothie
Carrot and Honey Milkshake

Soups
Broccoli Ka Shorba- Cream of Broccoli
Carrot and Peas Oatmeal Soup
Beetroot Soup
Irish Potato Soup

Escarole and Bean Soup

16 Bean Soup
Lettuce Soup

Appetizers - Hors d'oeuvres
Hara Bhara Kebab
Baked Potato Wedges
Escarole Pakoras-Escarole Fritters

Vegetable Delight
Aloo Shimla Mirch - Potato and Bell Pepper
Makai ki Subzi- Corn in Tomato Gravy
Kamal Kakdi aur Aloo Ki Subzi-Curried Lotus Roots with Potatoes
Aloo Baingan Ki Subzi-Potato and Eggplant in Tomato Gravy
Broccoli and Paneer Stir-fry
Gobi Manchurian-Cauliflower Manchurian
Brussels Sprouts in Tomato Gravy
Bhindi Masala-Okra Masala
Mushroom Manchurian
Lazeez Broccoli Paneer-Curried Broccoli and Cottage Cheese
Baingan Ka Bhartha-Roasted Eggplant Dip
Red Cabbage Stir-fry
Jhatpat Vegetable Masala-Vegetable Medley

Dal-Lentils and Beans
Rajma - Red kidney Beans Curry
Dal Pakhtooni
16 Bean Curry
Zayekedar Dal -Split moong and split Urad
Dal Makhani -Maa ki Dal
Kala Chana - Black Chick peas Curry
Adraki Dal
Khatti-Mithi dal - Gujarati dal
Lauki(Bottle gourd) with Moong dal 
Escarole Wali Dal- Escarole and Red lentils
Dal Kabila

Spinach and Cranberry Dal

Rice- Pilaf and more...

Cranberry Ginger Pilaf
Tricolor Pilaf
Paneer Cilantro Pilaf

Mattar Paneer Pulav

Pineapple Stir-fried Rice



Pasta and Noodles
Easy Cheesy Vegetable Farfalle
Rotini Pasta with Basil and Margherita Sauce
Vegetable Hakka Noodles

From the Bread Basket
Naan
Masala Paratha
Gobi Ka Paratha-Flat Bread with Cauliflower Stuffing
Brussels Sprouts Parathas
Ajwain Paratha-Carom seeds Paratha
Ragi and Vegetable Paratha-Finger Millet Paratha

Classic Indian Desserts
Gajar Ka Halwa-Carrot Pudding
Pineapple Halwa - Pineapple Pudding
Seviyan Kheer-Semiya Payasam-Vermicelli Pudding
Sabudana Kheer-Tapioca Pudding
Moong Dal Ka Halwa
Phirni-Rice Pudding
Ney Payasam-Rice Pudding with Jaggery and Ghee
Besan Rava Ladoos-Chickpea flour and Semolina Ladoos
Besan Ladoos - Chickpea flour ladoos




Popular Indian Street Food(Mumbai)
Pav Bhaji
Vada Pav

Broccoli and Paneer Stir Fry.

Broccoli and Paneer Stir Fry

This is another quick and easy recipe. I have used Paneer in this recipe but could be substituted with Tofu as well. This recipe has been in my folder for so long and decided its high time it sees the light of the  blogosphere. This recipe was created just on the spur of the moment when one afternoon I really did not have much time to prepare lunch and wanted something which was quick and delicious.When I made this dish I must say I was pleasantly surprised and loved it and so did my 3 1/2  year old. It goes well with just plain rice.

Ingredients:

• 1 lb broccoli cut into florets
• 1/2 lb Paneer(Indian Cottage cheese) cubed
• 1 small  red bell pepper/capsicum cubed
• 2-3 cloves of garlic minced
• 1 bunch spring onions (6-8) chopped *
• 2-3 green chillies slit
• 1 tbsp soy sauce
• 1/2 tbsp red chilli sauce
• 1/2 tbsp vinegar
• 1 tbsp cornstarch/cornflour dissolved in 1/4 cup water
• salt to taste
• 2 tbsp oil

* Keep the greens and the whites of the spring onions separate. The whites are used in the beginning of the preparation and the greens are reserved for garnishing this dish.

Preparation:

1. Heat oil in a thick bottomed pan or Kadhai. Add minced garlic and the whites of the spring onions. Add  paneer and stir fry on high flame for about 2 minutes.
2. Add the broccoli florets, red bell pepper , green chillies and stir fry on high for another 2 minutes.
3. Next add the soy sauce, vinegar, red chilli sauce and stir it well.
4. Add the cornstarch mixture and stir for about a minute. Adjust the salt. Remove from the fire.
5. Garnish with the greens of the spring onions kept aside.
6. Serve your Broccolli and Paneer Stir fry with white rice. 
7. This recipe serves 4. 

Brussels Sprouts Parathas- Brussels Sprouts Flatbread

If you know me enough you will know by now that I love to try all my vegetables and especially the ones which are not really loved at my house and make parathas/flatbread. I know its disguising the veggies and one can't really tell many a times what vegetables have been incorporated in the parathas. But many a times thats the whole plan. So before my DH and kids can say no to that vegetable , it happily is converted into a paratha. The things we do for love to keep our family healthy. Alright Brussels Sprouts(look like miniature cabbages) do happen to fall in that category, my kids don't really care for it much. Since it have so many health benefits ( rich in Vitamin A, Vitamin C, folic acid, fibre), I was very keen to make parathas with them and everybody loved it. 

So for those who have not tried Brussels Sprouts yet, this recipe is a must try. For those who tried and did not quite like the taste..try these yummy parathas and you'll be converted for sure into a hardcore Brussels Sprouts fan!!!.

Ingredients :

• 10-12 brussels Sprouts finely chopped *
• 3 cups wheat flour
• 2 green chillies finely chopped
• 1" piece ginger grated
• 2 tbsp fresh cilantro leaves chopped
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder 
• 1/2 tsp amchur powder/dry mango powder (optional) 
• salt to taste
• 1 tbsp oil
• water as required

* almost a pound of Brussels Sprouts.

Preparation :

• Mix all the above mentioned ingredients together and knead it into a dough. Use as much water as required so as to make a  paratha dough.
• Now divide the dough into 18-20 equal parts/balls which will yield about 18-20 parathas.
• Using some wheat flour roll each ball into a paratha(disc shape).
• Cook the paratha on a hot griddle or Tava using oil. Cook on both sides.
• Your Brussels Sprouts Parathas is ready to be served. Serve them with pickle, Raita or just plain yoghurt. 

More Brussels Sprouts recipe- You could try my Brussels Sprouts in tomato gravy.

Pineapple Halwa - Pineapple Pudding

I had heard about Pineapple Halwa but never attempted to make this at home and also had never tasted one. Gajar ka halwa/ Carrot Halwa being my favorite. But always had a desire to try making pineapple halwa. This opportunity came quickly as about half a pineapple made its presence felt everytime I opened my refrigerator. We had used half of it for making Raita and used it also in the black bean salad. But we still had some left. So I set out to make this halwa for the very 1st time and I was happy. Its delicious and just melts into your mouth. I'm sure this halwa is going to be a regular at our house.

Ingredients :

• 3 cups Pineapple finely chopped/grated
• 1/4 cup clarified butter/ghee
• 3/4 cup sugar *
• 1/2 cup whole milk
• 1/2 cup Milk / Mava powder 
• 1/3 cup cashews and slivered pistachios

* You could adjust the amount of sugar in this recipe depending on the sweetness of the pineapple. I used 1/2 cup sugar first and then found out it needed 1/4 cup more.

Preparation :

1. Heat ghee in a thick bottomed pan / kadai. Fry the cashews and pistachios. Keep them aside. In the same pan add the grated pineapple along with its juice. Fry for about 4-5 minutes on medium heat.
2. Now add 1/2 cup whole milk and mix it well. Cover and let it cook on low-medium heat until all the milk is absorbed. This takes about 10-15 minutes. 
3. Add sugar and  mix it well. Add the milk / mava powder and stir well making sure it does not stick to the bottom of the pan. Add the fried nuts. Let  it cook on slow flame until the halwa/pudding starts to leave the side of the pan.Turn off the flame.
4. Your Pineapple Halwa is ready to be served. Its best enjoyed warm or at  room temperature.
5. This recipe serves 4.     



Quinoa and Vegetable Stir Fry.

For many of us who have not heard or know little about  Quinoa pronounced as "Keen-wah" , this post is for you. It was only recently that I heard about this super grain and set out to find more about it. It was hard to find this in the local grocery stores. Once on a visit to my nearby Trader Joe's I found Quinoa and I'm highly impressed with the results. This is my first recipe with Quinoa and I'm sure I'm going to use it more often after reading about the tons of health benefits it provides.

Alright lets get introduced to the key player in this dish, shall we...Quinoa

Now Quinoa is most commonly considered a grain but in reality it is a seed. It is a species of goosefoot which is a grain-like crop which is grown for its edible seeds. They are no ordinary seeds as it is high in amino acids. In simpler terms high in protein and that too a complete protein, which means it has all the 9 essential amino acids. With me so far..or did I confuse you.

 Alright apart from being a Protein Powerhouse,  its ideal for people with celiac disease (as its gluten-free), great for vegans and people who are lactose intolerant as it provides Calcium as well.

It is a recently rediscoved ancient "grain". It was native to South America and once considered "The Gold Of The Incas" as the Incas discovered the intake of Quinoa seeds increased the stamina of their warriors.

Some of the other health benefits are:

• Lowers the Risk of Type 2 Diabetes.
• Provides cardiovascular health - for those concerned about atheroscherosis.
• Helps prevent Migraine headaches.
• Prevents heart failure.
• Provides Cardiovascular benefits for postmenopausal women.
• Protection against breast cancer.
• Prevention of gallstones.

For more details about the health benefits Click here.

Cooked Quinoa has a fluffy, creamy , a bit crunchy texture with a nutty flavor. It is very versatile and can be easily adapted to savoury or sweet recipes and even to salads or soups.

Ingredients:

• 1 cup Quinoa
• 1 cup shredded green cabbage
• 1 carrot cut
• 1 orange bell pepper cut ito strips
• 1 green bell pepper cut into strips
• 2-3 cloves garlic minced
• 1 bunch green scallions chopped
• 1 tbsp Ching's soy sauce
• 1 tbsp Ching's  red chilli sauce
• 1 tsp Ching's green chilli sauce
• 1 tbsp vinegar
• 1 tbsp oil
• salt to taste

Preparation :

1. Quinoa can be cooked the same way as you would cook regular rice. The only thing to remember is to wash it thoroughly under running water in a fine sieve or a cheese cloth. Quinoa in its natural state does have a bitter coating called saponins ..some of it is removed while packaging some may not be. So always a good idea to wash it well.
2. Now cook the washed Quinoa by adding 2 cups of water in a pot.Add some salt to taste.Bring it to a boil and cover and let simmer for about 15-18 minutes until the water is all absorbed and the Quinoa is cooked. Keep this aside.

3.  In a skillet, heat some oil. Add the minced garlic. Saute for a minute. Add the white portions of the scallions. Add all the chopped vegetables. Mix well. Add soy sauce, red chili sauce, green chili sauce, vinegar. Mix well.  Let it cook on high heat for 2-3 minutes.  Adjust the salt.

3. Next add the cooked Quinoa. Mix it well. Cook for 3-4 minutes on high heat till its well incorporated with all the veggies and the sauce. Turn off the heat. Garnish with the greens of the scallions and serve.

4. This recipe serves 2-3. This is a complete meal by itself. Its healthy and packed with nutrients which makes it a guilt free indulgence. Enjoy and stay healthy.