Here are some my already posted entries for Easy's Mixed/Flavoured Rice Variety Event

1. Masale Bhat (Maharashtrian Spicy Rice): For recipe click here




2. Bengali Khichuri: For recipe click here

Here is my entry for Siri's Frozen Yogurt Event

Dahi Vada : For Recipe Click Here

You can also send Siri your entries. Last date is 1 st July

Ingredients:
For Stuffing :

• 2 cup grated Gur (Jaggery)
• 1/4 cup dried shredded Coconut
• 1/4 cup ground Peanuts
• 1/2 cup ground Sesame Seeds
• 1 tbs Poppy Seeds
• 1/2 cup Besan
• 1 tsp Cardamom Powder
• Salt to taste
• Oil as needed

For Cover:

• 3 cup Wheat Flour
• Salt to taste
• Oil as needed

Procedure:

1. Fry shredded coconut & poppy seeds seperately till it get light brown. Let it cool. Grind both and keep aside.


2. Fry besan in small amount of oil till it turns light brown.


3. Take pan away from gas then add jaggery, coconut, poppy seed powder, cardamom powder, sesame seeds. Add small amount of salt. Mix it well.


4. If this mixture is too dry, add small amount of oil and mix well. Keep aside.


5. Now knead a dough of wheat flour with slight touch of oil and keep aside for few minutes.


6. To start with poli knead a dough more smoother than normal (previous one) using water.


7. Now make even size small balls of the dough. Then roll each of them into a round shape of just 2 inch in diameter.


8. Also roll the mixture of sesame, coconut , jaggery etc. into a round shape (smaller than dough roll ). Make sure this mixture is smooth enough to roll and fill in rolled dough.


9. Close it from all sides forming a ball. Then start roling the ball and prepare a normal size poli of that.


10. Heat the Tawa on medium gas and put this poli on it. Roast it like a normal poli/chapati.


11. Thus when both sides are cooked remove it and keep each poli on a seperate paper(not on the dish ). Allow it to cool down so that it takes it's tough texture (like papad).


12. Then serve with ghee.

This is my entry for Mythreyee's Sweet Series: Puran Poli and Sweet Roti

Ingredients:

• Sweet Potato(Boiled & Mashed): 1 Cup
• Shredded Jaggery: 1 Cup
• Cardamom Powder: 1 tsp
• Wheat Flour: As required
• Salt to Taste
• Oil or Ghee
  

Procedure:

1. Mix boiled, mashed sweet potato, jaggery, salt, cardamom powder very well so that jaggery will almost dissolve in sweet potato.


2. Then add wheat flour slowly. Mix all ingredients very well. Add wheat flour till you get nice dough. Don't add any water. Knead the dough very well by adding little oil or ghee. Cover this dough with wet cotton cloth. Keep aside for atleast half hour.


3. Then make small ping pong ball size balls. Roll them with rolling pin just like regular roti.
   Heat tava on gas. Apply some ghee or oil on tava. Transfer roti on tava. Cook roti from both sides on medium flame.


4. Serve this hot roti with warm milk or pickle.
   

Tips:

• Instead of sweet potato you can use rippen bananas, pumkin, potato.
• Don't use sugar instead of jaggery otherwise roti will become very hard to eat.
• If you want you can make these roti puri size and dip fry it.
• These rotis remains good for 7-10 days so these are good for travel.
  

This is my entry for Mythreyee's Sweet Series: Puran Poli and Sweet Roti

Ingredients:

For Stuffing

• Channa Daal (Split Chick Pea or Bengal gram): 1 Cup
• Grated Jaggery (Gur): 1 Cup
• Cardamom Powder: 1 tsp
• Nutmeg Powder: 1/4 tsp

For Cover:

• Maida (All Purpose Flour): 1/2 Cup
• Wheat Flour: 1/2 Cup
• Salt to Taste
• Oil
• Ghee (Clarified Butter)

Procedure:

1. Wash daal & soak in plenty of water for about half hour.


2. Mix maida with wheat flour, salt. Add water, oil and make soft, pliable dough. Cover with a wet cloth and keep aside for at least 2 hrs. In between knead the dough by punching it for 3-4 minutes or you can place dough on flat surface & beat the dough with rolling pin. Add 2-3 tsp oil while doing this. Do this at least for 4-5 times. Make fine, soft & smooth dough.


3. Cook channa daal with sufficient water in pressure cooker. Don't overcook the daal. Then drain excess water using colander. Don't throw this water use this water to make Katachi Aamti (Rasam / Soup).


4. Heat kadhai and add channa daal. Fry till all water get evaporates. Then add jaggery, cardamom powder and nutmeg powder. Mix well everything for 5 minutes. Then grate the puran with puran making machine or you can mix it in mixer or food processer.


5. Divide the dough into small balls. Divide puran in balls double the size of dough balls. Keep these balls aside.


6. With greased palms take one ball of dough, flatten it into a disc of the size of palm. Place one ball of puran(stuffing) in the center and fold all the edges of disc to cover the puran ball. Flatten the ball with palm.


7. Tie muslin cloth on rolling board. Then sprinkle some flour on rolling board or any flat surface, place this stuffed ball and roll it gently. Make sure puran did not get out so roll poli very gently. Don’t turn poli while rolling turn your rolling board so that poli will not stick to the board. If you think poli is sticking to rolling board use some flour. To avoid puran coming out of poli you can make poli by pressing the ball with palm on plastic sheet. For this use oil instead of flour.


8. Heat tava and place some ghee or oil on it. Gently lift the poli & place it on tava. Cook both sides until color changes to light brown. Apply ghee while cooking. While roasting poli just don’t turn poli lot of times just turn for 2-3 times. Follow the same procedure for remaining balls.


9. Serve hot puran poli with ghee or warm milk or katachi aamati .
   

This is my entry for Mythreyee's Sweet Series: Puran Poli and Sweet Roti and Vani's RCI: Andhra Festival Food event.