Bobbatlu | Puran poli Recipe | how to make Puran Poli | Flavour Diary

Bobbatlu | Puran poli Recipe | how to make Puran Poli | Flavour Diary

Bobbatlu/ Puran poli needs no introduction as it's a famous indian festive recipe.Bobbatlu is sweet stuffed bread, stuffing is made of lentils and jaggery. This is known with different names and stuffed with little variations in Maharashtra, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. But base ingredients Chana Dal and Jaggery remain the same.

Back home my mom makes in large quantity whenever we have very good quality jaggery and we relish this for few days in a row...yumyum. This dish is our family's favourite all time breakfast/dessert/munchon. We can eat the stuffing alone by itself...go in the kitchen open the fridge, gobble some and come back and pretend that you ate nothing...hehe those memories are awesome. The stuffing can be stored in fridge for a week. So no worries if you are making it in large quantity.

Level: Moderate

Soak time: 4hr to overnight
Prep & Cook Time: 50 mins
1 Cup: 250ml
Makes: 8-10(depending on size)

Ingredients

Stuffing:

Chana Dal/Split yellow gram : 200gms

Jaggery: 200gms (to taste)

Ghee/Butter: 2 tablespoon

Cardamom powder: 1/2 teaspoon

Dough:

Whole wheat flour(atta): 1 cup

Maida/Plain Flour: 1 cup

Salt: 1/2 teaspoon
Oil: 2 tablespoon
Water for kneading

Ghee for frying 

Directions

Filling:
Wash and Soak chana dal for minimum 4hrs(overnight is best). The size of the chana dal will be doubled in size.Drain water and transfer to pressure cooker and add enough water such that chana dal is immersed.Pressure cook for 2 whistles. Open the cooker after it cools down, check the dal..it should be mushy. Use potato masher or blend it to roughly fine paste. 

In a non stick pan add butter, mashed chana dal and grated jaggery and cook until the mixture forms a lump and leaves the sides. keep stirring otherwise it will stick to the bottom.

Dough & Bobbatlu making:
In a bowl all the ingredients except water and then add enough water to make a dough and rest it for 10-15 mins.

Now divide equal  8- 10 equal parts of dough.
Also divide the filling mixture to the size of the dough.

Flatten the dough in small circle and keep the filling ball in between and wrap the filling.  Now the stuffed ball again a bigger thinner chapati/poli. 

Now heat the flat griddle and roast the poli and then apply loads of ghee. Enjoy when it is hot.

Tips

• Double or triple the mixture of the filling and keep it in fridge for 3-4 days and use whenever you like.
• If you have doubt that the jaggery is no clean then cook jagger in separate pan using 2 tablespoons of water. when jaggery completely melted then sieve it and then add it to mashed dal.
• You can cook the dal in a pan instead of pressure cooker until the dal is cooked(when u press the dal in between the fingers it should press easily)
• While making the filling make sure you keep stirring continuously in between.

MUTTON CURRY

MUTTON PULUSU,  ANDHRA STYLE, మటన్ పులుసు

MUTTON CURRY ANDHRA STYLE, EASY MUTTON PULUSU

The number of mutton recipes on my blog just keeps growing day by day. You can guess that my family is pretty in love with the mutton. Especially my hubby dearest. The kiddos prefer more of chicken.

As my hubby dearest hails from Andhra, this mutton curry in andhra style or the mutton pulusu as it is called was just meant to be on my blog.

Even though people just think that all of South Indian cuisine is same, it is not.

Every State in the South India has it’s own unique taste. Though, if you are not familiar with the cuisines, you will feel all look the same. But they are entirely different and use different ingredients.

I feel in the Andhra cuisine, (I tend to use both Telangana and Andhra Pradesh as Andhra, as I am so used to it and cannot fathom both the States seperately), we use more of the sesame seeds and peanuts.

Lot of dishes have the sesame and the peanuts in them. And this mutton curry in andhra style or the mutton pulusu is no different.

We will be adding them both to it along with the tamarind paste. After all, what is a pulusu without tamarind. As the pulusu means a gravy in Telugu much like the Kulambu in Tamil.

The technique is slightly different for the mutton curry in andhra style or the mutton pulusu.

We would cook the mutton first. We grind all the other ingredients and then add in the cooked mutton.

LET’S GET STARTED WITH THE  MUTTON CURRY IN ANDHRA STYLE OR THE MUTTON PULUSU

Mutton Curry Andhra Style, Easy Mutton Pulusu

Recipe Type: Main Dish

Cuisine: South Indian

Author: Fa’s Kitchen

Lot of dishes have the sesame and the peanuts in them. And this mutton curry in andhra style or the mutton pulusu is no different. We will be adding them both to it along with the tamarind paste. After all, what is a pulusu without tamarind. As the pulusu means a gravy in Telugu much like the Kulambu in Tamil.

Ingredients

• 500 gms mutton pieces, cut into small pieces
• 2 tbsp ginger garlic paste
• 2 tbsp oil
• 2 onions, chopped
• 2 tomatoes, chopped
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp fenugreek seeds
• 4 tbsp peanuts
• 1 tbsp sesame seeds
• 1 tsp red chili powder (or as per your taste)
• 1 tbsp tamarind paste ( alternatively soak a lemon – sized tamarind and extract it’s juice)
• salt to taste

Instructions

1. Add the mutton pieces, ginger garlic paste with a cup of water in a pressure cooker and cook till done. About 2 to 3 whistles.
2. Meanwhile dry roast the cumin seeds, coriander seeds, fenugreek seeds, peanuts and sesame seeds. Allow them to cool. Dry grind to a fine powder.
3. Grind the onions, tomatoes and set aside.
4. Heat oil in a pan and add the onion tomato paste, spice powder, turmeric powder, red chili powder and salt.
5. When the raw smell from the masala has evaporated and oil starts leaving the sides of the masala, add the mutton pieces.
6. Add the tamarind paste and 2 cups of water. Cook on low heat till oil start floating on top.
7. Serve hot with plain rice or roti

Masala Muri Chivda Recipe

Murmura Chivda Recipe / How to make Murmura Chivda Recipe

Masala muri chivda is one of my most favorite evening time snacks. It can be eaten any time, but I prefer it with a hot cup of tea. It takes very less oil. It tastes mildly as well as spicy also.It can be stored for two to three weeks.  Kids also like it very much.
Weekend coming means I need to prepare something like this and store it in a container. I have learned it from my childhood friend before marriage only. After marriage, first time when I made it my MIL also liked it very much though she doesn't like garlic.
In the process of learning new varieties, I stopped making this frequently. As I started recollecting my old memories and compiling them in this blog, it also came up.
The masalas mixed in this it gives a new kind of flavor. I don't say a very simple because it is not. We need to roast them separately and make powder of them.
We get two varieties of puffed rice. One is machine made and the other one is made in very hot sand. I prefer machine made only for several reasons. So, today I am going to give you the recipe of it. 
Preparation Time: 10 mins
Cooking Time: 40 mins
Total Time: 50 mins
Recipe Category: Snacks
Recipe Cuisine: Telangana
Yields: 750 grms
Author: Sailaja Angara

Ingredients:

• Puffed Rice/ Murmura - 200 grms
• Groundnuts - 100 grms
• Roasted Chana Dal - 100 grms
• Til/Sesame Seeds - 100 grms
• Dry Coconut - 75 grms
• Green Chillies - 10 to 15
• Curry Leaves - 15 to 20 or fistful 
• Turmeric Powder - 1 tbsp
• Salt - to taste
• Garlic - 10 to 15 or 50 grms

Procedure:

1. Dry roast ground nuts till the aroma come out. Keep aside.
2. Dry roast chana dal and keep it separately.
3. Dry roast til or sesame seeds and keep it aside.
   
4. Roast dry coconut. Keep it aside.
5. Heat oil in a kadai, add turmeric powder and murmura and mix well, so that murmura turn yellowish color. Fry them till they turn crispy. 
6. Heat oil in the same kadai, add slit green chillies and curry leaves. 
7. Fry them till the chillies turn crispy. 
8. Transfer this to a wide plate and add all the rest of the ingredients and mix well. 
   
9. Blend half portion of roasted ground nuts, chana dal and sesame seeds into coarse powders.
10. Blend each of them separately and add them to murmura. 
11. Lastly just before adding all the powders, blend garlic along with them and add this to murmura.
12. Add salt and mix well. 
    
13. The main draw back with it is that these powders settles in the bottom of the container.  So whenever serving it mix them properly and serve. 
14. Store it in an air tight container. 
    

Sorakaya ?Anapkaya pessar pappu

lauki moong dal sabzi - sorakaya pesara pappu - moong dal curry for chapathi

Lauki Moong Dal sabzi or Sorakaya Pesara Pappu andhra style koora/kura also called 

anapakaya/sorakkai or sorakaya kootu in tamil and lauki moong dal recipe in hindi.

 My family members love this moong dal curry for chapathi/roti and this is most prefered

 for rice in telangana region.

Ingredients for Sorakaya Pesara Pappu - Lauki Moong Dal curry for chapathi

1. Bottle gourd (anapakaya/sorakaya/lauki) - 1
2. Yellow Gram - 1 cup
3. Green Chillies - 4
4. Onion - 1
5. Curry Leaves - 2 sprigs
6. Coriander Leaves - 4 to 5 sprigs
7. Garlic - 5 to 6 pieces
8. Mustard Seeds - 1/2 tsp
9. Cumin Seeds - 1/2 tsp
10. Salt - To Taste
11. Red Chilli Powder - 2 tsps
12. Turmeric Powder - 1/4 tsp
13. Oil - 3 to 4 tbsps
14. Water -  3 cups

Other Dal/pappu recipes:

Gangavalli kura pappu

Pesarapappu Vadalu 

Menthikura Pesarapappu 

Mullangi Pesara Pappu
  

 

Procedure:

How to make sorakaya pesara pappu recipe - lauki moong dal curry for chapathi

1. Wash, peel, discard seeds and cut bottle gourd to small pieces

2. Wash and soak yellow gram for 5 to 10 minutes

3. Heat oil in a pan, once oil is hot add mustard and cumin seeds

4. When they splutter add green chilli and onion pieces

5. Once onion pieces turn transparent add curry leaves and fry for a minute

6. Now drain water from yellow gram and add it to the pan

7. Fry dal for 2 to 3 minutes till nice aroma comes out

8. Now add bottle gourd pieces and cook them for some time

9. Now add turmeric powder, salt, red chilli powder mix nicely and add water and cover with a lid

10. Cook on medium flame for 10 minutes, once bottle gourd pieces become tender and dal is properly cooked add crushed garlic and dish out

11. Garnish with coriander leaves and yummy sorakaya pesarapappu is ready to serve

12. You can serve this sorakaya pesara pappu or  lauki moong dal curry for chapathi
     and rice.

Pudina Ambode / Mint Fritters

Pudina Ambode / Mint Fritters (No Onion and Garlic)

All set to celebrate the new year Ugadi !!!Preparations are on in full swing at my place.

The term “Ugadi” has its origin in the Sanskrit word “Yugadi”, that means ‘starting of a new Yuga or period’. This traditional festival is usually celebrated  in early April. People from all over Karnataka celebrate this festival with much enthusiasm.

Ugadi is considered to be an auspicious time for commencing new ventures. This is the time when New Year’s Day is also celebrated in the states of Tamil Nadu, Maharashtra, Punjab, West Bengal and Assam.While it is called Ugadi  in  Karnataka, Andhra and Telangana ,in Maharashtra it is known as Gudipadawa.

The popular legend associated with the festival is that the Lord Brahma started creation of the vast universe on the auspicious day of Ugadi or Chaitra suddha padyami. Lord Brahma created the days, weeks, months and years in order to count time and then created all other elements present in the universe.

Ugadi marks a change in the lunar orbit as well as the beginning of the new Hindu lunar calendar. Ugadi is celebrated by decorating the temples with fresh flowers and fresh mango leaves. Among the flowers mainly the sweet smelling jasmine is used for the decorations. Most people also decorate their homes and puja rooms with flowers and mango leaves . Bevu Bella -Eating of jaggery  and neem together in this festival to mark the presence of sweet and sour events in life’s journey.Coming back to my recipe now.

One of the Dish in the Ugadi menu is Ambode and one of my favourite too.

Presenting Pudina Ambode / Mint Fritters (No Onion and Garlic recipe)

Ingredients:

3 Cups Channa Dal / Bengal Gram

1 Cup Green Moong Dal/ Whole Green gram

1 Cup Pudina leaves /Mint Leaves

½ Cup Curry Leaves

½ Cup Coriander leaves

10 Green Chillies

1 Tsp Jeera/ Cumin

¼ Tsp Haldi/ Turmeric

2 Potatoes boiled and mashed

½ Cup bread crumbs

Salt to Taste

Oil for Frying

Method:

Soak Moong dal and channa dal for 2.5 hours. It can be soaked together. Once done drain all the water using a colander. Coarsely grind the dals without adding water and transfer to a wide bowl. Add 2 Tsp of sizzling hot oil.Grind pudina,curry leaves,coriander and green chilli to a fine paste.  Add this mixture to the coarsely ground dals. Add  salt ,jeera and haldi along with nicely mashed potatoes and bread crumbs.Mix all the ingredients well. Grease  your palms and make small balls of the dough. Flatten the dough and deep fry.

Serve these beauties with the Ugadhi spread or green chutney!!!!!!

Mango Mania

MANGO MANIA MEMOIRS 

 Continuing with the mango mania this time I would like to share with you the summers and mango season of Hyderabad.Being inland, Hyderabad, has a hot and dry summer and people would begin bracing up for the summer with a few preparations; I would like to reminiscence about those wonderful summer days captured through my memories.It was a time when Telugu wasn't heard so often except occasionally in the telangana dialect.As summer began our home in Hyderabad especially in the colonial style verandah that overlooked the garden and backyard was draped with Khus (vetiver)mats called Khus ki cheekein in Urdu.It required to be splashed with water frequently in order to keep the coolness within the house and the all essential and trusty cooler would be put in place as it blasted jets of cool air sprtizing everything with droplets of water.Well,if you are wondering I am talking about the mid eighties to mid nineties period where most people had large spacious independent homes and flats were beginning to only line up the city.

Then there were absolutely two things to be done making of the Aam ka Panna and mausambi/ nimbu ki shikanji ( a sort of lemonade) this was an old tradition in Hyderabad but later on Rasna also became a frequent feature in summer entertaining along with the panna and shikanji.Food had to be kept light and lot of summer vegetables featured in the menu.The absolutely important summer siesta was written down in iron words and for children like us it was resentful and horrible wasting of the precious vacation time. The summer slumber brought the household to a slow halt and the sounds of the flower seller shouting out motia bahar! Motia bahar! and the occasional tapping of his cart with the cash box woke us up.Sometimes we were allowed to buy the motia bahar flowers after a proper bargain yes didn't I tell you it is a hyderabadi dakhani term for Jasmine.The scent of the jasmine flowers caught our fancy and my mother would patiently make gajras( garlands) out of them for those who were interested to wear them in their  hair.The other most important activity happened to be the kulfi time matka kulfi was getting rare and it had become a commercial item under the many ice cream brands. The ringing bell of the matka kulfi walah had us all in boisterous spirits. We would make the most of our pocket money now  a smile comes to my lips that I never wondered about the hygiene of the ingredients used and though in good faith we never fell sick thankfully but today I would not be able to do the same sadly.So it is a branded kulfi except when browsing through my very own kulfi recipe or when one of my friends make and post.Since it is summer here is a fresh twist on the favorite kulfi with a hint of mango.The pictures are in the order below:Picture of Mango,Mangolada - a take on the classic mango smoothie but replaced with coconut milk and honey, Mango Kulfi and Kairi ka panna.Shikanji is prepared like nimbu paani with half of a small lime squeezed in 200 ml chilled water sugar cumin powder and black or regular salt is added. Crush some ice with a few sprigs of mint leaves and add it to the chilled shikanji and add the sabza/ basil/ tukhmulanga seeds as they are very cooling to the body. They turn gelatinous and the black seeds lend a beautiful touch to the drink.

The other things that I remember are the musk melon, cubed and served with chilled milk and sugar and the same recipe was followed for munjal ( ice apple).These summer coolers kept us quenched and nourished.The mango stalls filled the open places and bargaining went on and every house seemed to be feasting on these luscious fruits.So, coming out of my reverie,today I give you two of my recipes Kairi ka panna  and mango kulfi. My gratitude for Priya who so painstakingly prepared and photographed recipes I am blogging about.As I told you her inspiration was the mango tree in her backyard.

Mangolada :

Mango Kulfi:

Mango kulfi:

Milk -1500 ml

Sugar250-300 gms

Khoya -5 tbs

Thick cream- 150ml or half cup

Saffron - few strands

Thick mango pulp1/2 cup

Corn starch- 1/2 tbs

Pistachios- blanched and slivered about 25

Method: Boil milk until it is reduced to one third it's original content about 500 ml in this case.Dissolve the corn starch in 2 tbs of cold milk and add to the reduced milk and cook till it  thickens.Now, add sugar and stir well until dissolved . Turn off the stove add the khoya, fresh cream saffron and pistachios .Cool completely now add the mango pulp mix well and then fill the kulfi moulds with the mixture and place an ice cream stick and freeze for four hours. Before serving dip each mould in warm water and gently tug at the stick until kulfi comes out of the mould.Enjoy.

Kairi ka panna ( green mango cooler)

Ingredients:

Unripe green mangoes -300 gms 

Jaggery - 250gms( increase or decrease as per your taste and the sourness of mangoes)

Black salt -10 gms

Cumin - 2 tsp ( toasted and powdered cumin)

Pepper- 2 tsp

Peel the mangoes and remove the seed place the pieces in enough water to submerge and boil them until soft.Now, blend the pieces with powdered jaggery and black salt. strain the liquid and mix it with 500 ml of cold water add the cumin and pepper and serve in chilled glasses with a mint garnish and lime wedges.

BUTTERMILK RASAM

MAJJIGA PULUSU RECIPE ANDHRA, MAJJIGA CHARU 

ll the curries or rasam varieties and it is nothing but majjiga pulusu which is quite a popular quick rasam in andhra and telangana region of south india…

Other pulusu or andhra recipes on the blog to check out are pachi pulusu, bendakaya pulusu, egg pulusu, drumstick curry, kakarakaya fry, aloo fry etc..

It is usually called as perugu charu or majjiga charu or curd rasam which requires curd as the main ingredient. The recipe needs very few ingredients and that too the main part of the recipe is simple tadka or tempering.

In summers buttermilk gives much relief if consumed and consuming plain buttermilk or masala buttermilk is quite common in summers in India.

Today I have twisted the buttermilk to make an interesting form of it and it is in the form of a pulusu commonly called as ‘majjiga pulusu’ in south indian andhra region.

Majjiga is a telugu word for buttermilk and buttermilk is obtained from yogurt and the yogurt can be made into many drinks like lassi recipes or chaas recipes which are too good for our tummy during summers and they are also key ingredients for a better digestion.

          This majjiga pulusu can also be taken plain as a drink but this particular recipe tastes best with steamed rice and along with papad or fries or pickles..

   This pulusu is also a very common one in south india and andhra region. I love to try out many pulusu variations and every pulusu is a sour and tangy soupy kind of a recipe.

                 This majjiga pulusu is not made using tamarind but it is made using buttermilk and majjiga is the main part of the recipe.

           The rest is we need to give tempering to the pulusu and its all done…

 This pulusu is a very healthy recipe as buttermilk is good for health, keeps us hydrated and also by adding ingredients like cumin and ginger makes it a soup that is perfect for good digestion.

In simplest terms this recipe can be termed as buttermilk rasam or majjiga charu and this is also a quick recipe that can be made apart from pachi pulusu.

Pulusu recipes are usually quick in making, very simple and they take in quite a few ingredients..

Rather than eating plain curd and many don’t prefer to eat curd with rice, therefore, making a pulusu with majjiga and combining it with plain rice is the best option…

RECIPE DETAILS ON HOW TO MAKE MAJJIGA PULUSU ALSO CALLED AS BUTTERMILK RASAM BELOW:

MAJJIGA PULUSU RECIPE ANDHRA, MAJJIGA CHARU | BUTTERMILK RASAM

 

 

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

 

A simple and quick to do rasam with buttermilk and also given to it is an aromatic tempering, tastes best with steamed rice and papad...

Author: Asiya

Recipe type: Side Dish

Cuisine: Andhra

Serves: 3-4

INGREDIENTS

• 2-3 glasses of buttermilk/majjiga mixed with salt
• ½ tsp green chilli paste

For tempering:

• 3 tbsp oil
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 4-5 dried red chillies
• 5-6 curry leaves
• 2 medium size onions, finely chopped
• ½ tsp turmeric powder

INSTRUCTIONS

1. In a vessel, add buttermilk, add green chilli paste, mix everything well and rest it aside.

For tempering:

1. In a wok, add oil and heat it.
2. Add cumin seeds, mustard seeds and allow it to pop up.
3. Add dried red chillies, stir well.
4. Add curry leaves and let them crackle.
5. Add finely chopped onions, add turmeric powder, mix
6. Switch off the flame.
7. Transfer the buttermilk into the tadka.
8. Garnish with coriander leaves.
9. Serve hot with rice!!!

NOTES

If one likes ginger flavor then add very small pieces of ginger into the tempering which can work wonders for our health