Puran Poli

Ingredients for the outer covering:
1 3/4 cup all purpose flour
1/2 cup fine semolina (sooji or rava)
a pinch of salt
1 cup water
a pinch of food color
4 tablespoon oil

Soak the semolina in 1/2 cup of water for half hour before making the dough for the outer covering.

To make the dough to the all purpose flour add salt, food color 1 tablespoon of oil, the soaked semolina and rest of the water and make the dough.  Add 3 tablespoon of oil to the dough and incorporate it into it.  Let the dough rest for one hour.  While the dough is resting you can make the purnam or filling.

Ingredients for filling:
1 cup channa dal
2 to 1/2 cups water or enough to cook the channa dal
1 cup jaggery (gud or vellum)
1/2 teaspoon crushed cardamom seeds


To a pan on medium heat with water add the channa dal and cook until the dal is well cooked and is breaking down easily.
When the dal is cooked add the jaggery and cook some more until the jaggery has melted and absorbed into the dal add a pinch of salt, and the crushed cardamom seeds mix and let it cool.  When it is cool grind it in the food processor.  You need to make a smooth and dry filling.

 Note: The filling can be made in advance.  This will stay in the refrigerator for at least a week.

To Assemble:  Next divide the dough and filling into equal numbers.  I divided them into 12 parts each.

Shape one of the divided dough into a cup and place one of the divided filling inside and seal it and place it down with the sealed side down.  Do the same with rest of the dough and filling.

Next flatten and roll the filled dough into round disks: I usually place a parchment paper on my work surface and flour it with whole wheat flour.  Whole wheat flour gives a better grip.  I place the filled dough on the parchment paper and cover it with another parchment paper.
I first flatten it using my hands, later I use the rolling pin gently to flatten it further into as thin a round as possible without breaking it.

Cooking:  After rolling the filled dough into a thin disk, I place it on a griddle which is on medium heat and has been greased with some clarified butter.  I cook it until I see bubbles form at that point I turn it over and cook it on the other side. I apply clarified butter to both sides.  The poli is cooked when each side has become light brown remove it from heat and it is ready to serve.  Makes 12 puran polis.

Other names for puran poli, holige, obbattu, poli, puranachi poli, god poli.

Vegetable Korma

Ingredients For Grinding:
1" piece of ginger
2 green chili's or to taste
3 cloves garlic
10 cashew nuts
2 teaspoon poppy seeds
1 teaspoon fennel seeds
2" cinnamon stick
4 cloves
1/2 teaspoon black pepper
a few cilantro leaves
1/2 cup water

Grind the above ingredients with a little water and keep aside after grinding.

Other Ingredients for Korma:
3 cups cubed potatoes
2 cups cauliflower
3/4 cup carrots
1/2 cup peas
1 cup chopped onions
4 tablespoon oil
2 whole cloves
1 1" cinnamon stick
2 bay leaves
1/2 teaspoon turmeric powder
2 cups of coconut milk 
1 teaspoon salt
1 tablespoon lemon juice
water as needed
   
Wash and cut potatoes, carrots, cauliflower and onions and keep it aside.

To a pan on medium heat add oil, clove, cinnamon and bay leaves and wait for the spices to sizzle.  When the spices start sizzling add the chopped onions and and saute for a few minutes until the onion is translucent after which add turmeric powder, the ground ingredients saute for two minutes.  

After two minutes and when the ground spices give an aroma, add the vegetables mix cover and cook for 5 minutes.  After which stir the contents add coconut milk and cook until the vegetables are done.  Takes about 12 to 15 minutes.  While cooking keep stirring now and then so that the vegetables don't stick to the bottom burn. 

When vegetables are cooked add salt mix and cook for a minute, turn the heat off add lemon juice and remove and serve.

Serves 6

Serve with lacha paratha, chapati, puri or rice

A mixed vegetable specialty dish.  This dish is aromatic, flavorful and tasty.  Popularly served in South Indian restaurants with chapati or paratha.

Methi Pakoda

Ingredients:
4 cups methi leaves 

a few chopped cilantro leaves

1 teaspoon salt

1 cup chopped onion

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1/4 teaspoon ajwain

2 cups of besan or chick peas flour

Preparation: Wash the methi leaves, separate it from the stalk, discard the stalk and use the leaves.  Chop the washed leaves.  To the chopped leaves add chopped onions and salt and mix.  Cover and let it wilt for about half hour for the moisture contained in it to come out.  After it has wilted add cilantro leaves, green chilies, ginger, turmeric, coriander and cumin powder and mix, add ajwain and peanuts and mix.

Add the chick peas flour gradually according to necessity.  If you add too much you can add a little water to make the batter softer.
The batter has to be thick to hold.  Heat some oil  on medium heat for deep frying.  Test the heat by dropping a bit of the batter.    

If it floats up right away the oil is at the right temperature.  Start dropping a little bit of the batter into the oil and fry until it is golden brown all around.  Remove from oil and serve.

Serves 4

This is a wonderful and flavorful tasty snack to serve when you have company.

Cabbage curry with Toor Dal

Ingredients:
1 small cabbage
1/2 cup toor dal
2 cups water or enough to cook the dal
2 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon minced ginger
3 or 4 green chilies to taste
a few cilantro leaves
a few curry leaves
a pinch of asafoetida
1/2 teaspoon turmeric powder
1/4 cup unsalted roasted peanuts
1/2 teaspoon salt or to taste
1 tablespoon of freshly squeezed lemon juice

Preparation: Wash and cook the toor dal in water on medium heat.  While the dal is cooking prepare the cabbage.

Remove and discard couple of the outer peel of the cabbage, and cut the cabbage into small bits.  Discard the stem.  If you like you can shred the cabbage in a food processor.  When done keep it aside for cooking.

To cook the cabbage, to a pan on medium heat with 2 tablespoon on oil, add the mustard seeds and wait for the mustard seeds to pop.
When the mustard seeds pop add the green chili, ginger, asafoetida, curry leaves, cilantro leaves one after the other and saute for 10 seconds after each addition.  Next add the chopped cabbage, turmeric powder, peanuts, mix and cook covered for about 8 to 10 minutes or until the cabbage is cooked.  The cabbage should still retain some of its crunchiness.  After the cabbage is cooked add the cooked dal, salt and mix.  Add the lemon juice mix and serve.

Serves 4