Wheat Coconut Boli | Thenga Boli | Wheat Sweet Poli | Kaayi Obbattu

Wheat Coconut Boli | Thenga Boli | Wheat Sweet Poli | Kaayi Obbattu is a flat bread  made with coconut filling. It is a traditional sweet made during festivals like Vinayakar Chaturthi, Bohi, Thiruvathirai, Aavani Avittam, etc.

Usually, boli is made using all purpose flour | maida but today, I’ve used wheat flour instead of maida and for sweetening, I’ve used palm jaggery. Moreover, I’ve used very little oil & ghee. But even then the bolis were so soft and  tasted  yum. 

Ingredients:

• Wheat flour – 1 cup
• Salt – a pinch
• Water - as needed
• Oil – 1 tbsp
• Coconut gratings – 1 cup
• Palm jaggery (crushed) –  ¾ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp + 1 tbsp
• Maida | All purpose flour – as needed for dusting

Method:

1. In a mixing bowl, add wheat flour and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and let it stands for 30 minutes.
2. In the mean time,  melt palm jaggery in  ½ cup of water and strain the impurities.  Boil the strained jaggery syrup till it reaches bubble consistency and switch off.
3. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add jaggery syrup and sauté till it becomes thick in consistency. Add cardamom powder , mix everything well and allow it to cool. Make small lemon sized balls out of this filling.
4. Also make balls out of wheat flour dough. Take a wheat flour dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the coconut stuffing inside and cover this stuffing with the wheat dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
5. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
6. Place the tawa/skillet on a stove. Let it get heated.
7. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
8. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Your soft, yummy Wheat Coconut Boli  is ready to eat!

Note:

• You can use jaggery in place of palm jaggery and follow the same procedure.
• You can add turmeric powder to wheat flour  while making dough.

Tags: Boli recipes, Healthy boli recipes, How to make boli using wheat flour? Wheat flour poli recipe, How to make poli using palm jaggery?, Kaayi Obbuttu recipe, festival recipes

  

Read more ...

Easy Rasam Recipe | Rasam | Charu

Rasam | Charu  is a South Indian specialty and no  feast is completed  without this tangy, spicy delicacy. It can be had with hot steamed rice or can be had as soup | appetizer. Rasam is good to have during winter season. It is very good in treating common cold, fever and it aids digestion. Everyone have their unique way of preparing this rasam and this is my way J..

Ingredients:

• Tomato – 1 No.
• Tamarind – gooseberry size
• Turmeric powder – ¼ tsp
• Asafoetida | Hing – ½ tsp
• Coriander Leaves | Cilantro – 3 tbsp
• Salt to taste

To grind:

• Pepper – 1 tsp
• Jeera – 1 tsp
• Garlic – 5 pods

For seasoning:

• Ghee | oil – 1 tsp
• Mustard – 1 tsp
• Fenugreek seeds – 1 tsp
• Red chilli – 1 No.
• Curry leaves - few

 Method:

1. Soak tamarind in a cup of water and keep aside.
2. Mash tomato well in a cup of water. Bring this to boil with asafoetida and turmeric powder.
3. In the mean time, grind coarsely the items given For Grinding, without adding water.
4. When the tomato water boils, add the ground powder, tamarind extract and required salt.
5. In a kadai, pour oil and season the items given “For Seasoning” and pour the seasoning over the rasam. When the rasam becomes frothy on top,  switch off.
6. Add chopped coriander leaves, close it with the lid for 15 minutes and then serve.

Hot & peppery rasam is ready to be enjoyed with rice & any  veg | non-veg side dish of your choice!

Note:

• Don’t allow the rasam to boil at the final stage.

Tags: Easy rasam recipe, South Indian Rasam recipes, Tomato-Tamarind rasam  recipe, How to make rasam without ready-made rasam powder?, Rasam Varieties

Read more ...

In the Media....Malligai Magal

My Breakfast Recipe collection in Malligai Magal...

Read more ...

Muttaikose Kadalai Paruppu Kootu | Cabbage Channa Dhal Kootu

Muttaikose Kadalai Paruppu Kootu | Cabbage Channa Dhal Kootu  is a tasty side dish prepared with cabbage & channa dhal.  When cabbage combined with channa dhal and freshly ground coconut masala, it tastes awesome with hot steamed rice, accompanied especially with rasam. It can be had with sambar as well curd or can even with be mixed with plain rice.

Here we go for the recipe!

Ingredients:

• Cabbage (chopped) - 1 cup
• Channa dhal | Kadalai Paruppu - ½  cup
• Turmeric powder – a pinch
• Shallots            (chopped) - 5 Nos.
• Garlic (crushed) – 3 pods
• Tomato            (chopped) – 1 No.
• Red chilli powder – ½ tsp
• Salt to taste

To grind:

• Scraped coconut – 2 tbsp
• Khus khus – ½ tsp

For seasoning:

• Mustard – 1 tsp
• Fennel – ½  tsp
• Curry leaves - few
• Oil – 1 tsp

Method:

1. Clean, wash, chop cabbage and keep aside.
2. Cook the channa dhal with turmeric powder  and water till 3/4^th done.
3. Add the chopped cabbage and red chilli powder. Mix everything well. Add little water, if needed, to cook cabbage. Cook covered for 5 minutes.
4. In the mean time, grind the items given, to a fine paste by adding little water.
5. When the cabbage is cooked, add the ground paste and required salt. Mix everything and keep it closed for 1 minute.
6. Pour oil in a kadai and season with the items given “For seasoning”.
7. Then add onion, garlic and tomato, sauté for a minute. add curry leaves and pour this seasoning over the kootu.
8. Mix everything,  cook for a minute and switch off.

Your tasty, healthy Muttaikose kadali paruppu kootu is ready!!

Note:

• I don’t prefer pressure cooking channa dhal since there is a chance of dhal getting mashed. If you are comfortable, you can use pressure cooker.

Tags: Cabbage Recipes, Kootu recipes, Cabbage channa dhal kootu recipe, Kosu kootu, Muttaikose kootu recipe, Muttaikose using channa dhal, cabbage with dhal recipe, Side dish for rice,  Diabetic recipes, Cabbage kootu using channa dhal, Cabbage kootu with kadalai paruppu, Muttaikose kootu with channa dhal, Kose kootu with kadalai paruppu

Read more ...

Chettinad Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy

Chettinad  Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and  can be served with hot steamed rice as well as with our regular South Indian tiffin items. I need not explain much about the taste of this curry; once you prepare, I am sure everyone will love it.

Here we go for the recipe.

Ingredients:

• Brinjal  –  5 Nos.
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Red chilli powder – 1 tsp
• Corinader powder – 1 tbsp
• Turmeric powder – ¼ tsp
• Tamarind juice - 2 tbsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Pepper – ½ tsp
• Fennel seed – ½ tsp
• Garlic – 2 pods
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Wash brinjal well, cut the stem , make four slits from the top  and keep aside.
2. Grind the items given “To girnd” by adding little water.
3. In a kadai, heat oil and season with items given “For seasoning”.
4. Then add onion and sauté until golden brown.
5. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
6. Add the whole, slit brinjals  and combine everything. Then add a cup of water & salt  and bring it to boil.
7. Finally add the ground coconut paste, tamarind juice and allow to cook for about 10 minutes. Switch off  & serve.

Tasty Brinjal Masla  Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. I have served this curry with hot steamed rice with keerai poriyal!

Note:

• Don’t overcook the brinjal as it  gets cooked in short time.

Tags: Brinjal Curry Recipe, Brinjal masala kuruma, Kathirikai kuruma, Brinjal kurma, , Eggplant curry recipe, eggplant gravy, Kuzhambu varieties, Vegetarian curry recipes, Brinjal Recipes, Chettinad Recipes, Chettinad style kuzhambu recipes

Read more ...