Ingredients for outer dough
Maida : 1 cup
Turmeric powder : 1/4 tsp
Oil : 1 1/2 tbsps
Salt : a pinch
Method
Combine maida , salt, turmeric powder , oil and mix well.
Add sufficiant water to make a soft dough.
Cover with a damp cloth and keep aside for 2 hours.
Ingredients for Poornam / Pooranam
Chana dal ; 1/2 cup
Grated jaggery : 1/2 cup
Cardamom powder : 1/4 tsp
Ghee : 2 tbsps
Method
Wash and soak the chana dal for 15 miutes.
Pressure cook it for 3 whistles.
Drain the water , and grind it.
In a non stick pan , add the dal paste, jaggery ,and mix well.
Add cardamom powder , mix well , cook till dry, until it leaves the sides of the pan , remove from flame and allow it to cool.
Divide into 10 equal balls and keep aside.
Method to make poli
Divide the maida dough into 10 equal balls.
Roll into circles , stuff one portion of poornam , cover the edges.
Dust it with flour, roll again into a circle.
Heat a tawa, add the poli in the tawa ,reduce the flame , add little ghee and cook.
Turn to other side , add some ghee again and cook until golden brown.
Remove from flame , fold it and serve hot.
Enjoy.
Ingredients
Aubergine : 1 ( cut into round slices )
Red chilly powdder : 1 1/4 tsp
Jeera powder : 1/2 tsp
Black pepper powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Rice flour : 1 1/2 tbsp
Salt
Oil
Method
Mix all powders and salt with rice flour.
Sprinkle the masala powder over the aubergine and mix well.
Keep aside for 15 minutes.
Heat a frying pan with 1 tbsp oil, put the aubergine slices on the pan and fry on medium heat.
Fry until golden colour on one side , turn the slices and fry until similarly coloured.
Remove from flame .
Serve hot
Enjoy.
Ingredients
Roasted / fried Peanut : 1 cup
Jaggery : 1/2 cup
Rice flour : 1 tbsp ( to grease the hands )
Method
Remove the skin of the peanut , keep aside
In a pan heat grated jaggery along with a ladle of water ,allow it to dissolve.
Strain it and let it boil on low flame .
When jaggery started thickening , drop a little into a cup of water and take it out with finger. The jaggery syrup should be soft to be rolled , but firm enough to stand in the water.
When it reaches that consistency remove from flame , add it to the peanuts and mix well with the ladle.
When it is hot , grease the hands with rice flour and make small balls.
Let it cool and store it in an air tight container.
Enjoy..:)
Ingredients
Cooked rice : 1 cup
Brinjal : 3 nos
Chopped onion : 2tbsps
Turmeric powder
Curry leaves
Salt
Oil
Ingredients for vaangi bath powder
Chana dal : 1 tsp
Urad dal : 1 tsp
Coriander seeds : 1/2 tsp
Dry coconut grated ; 1 tbsp
Cinnamon stick : small stick
Cloves : 2 nos
Red chillies : 4
Heat 1/2 tsp oil in a kadai , add urad dal , chana dal , fry until they turn red in colour , remove and keep aside.
Add rec chillies , coriander seeds , fry and keep aside.
Fry cinnamon stick, cloves and keep aside.
Let the ingredients cool completely.
Grind the ingredients with dry coconut to a coarse powder.
Method
Wash the brinjals , chop them and soak on salted water.
Heat oil in a pan , add brinjals, salt ,turmeric powder , reduce the flame , let it cook completely and get roasted .
Remove from flame and keep aside.
Heat 1 tsp oil in the same pan , add cumin seeds and fry.
Add chopped onion,curry leaves and fry .
Now add the roasted brinjal, cooked rice , salt and mix well.
Add the vaangibath powder now , mix everything well.
Let it cook for few minutes and r emove from flame.
Serve with any raita.
Enjoy....
