Sunday, March 26, 2017

Bobbatlu or puran poli

Puran poli/Holige /Bobbatlu or Bakshalu is a sweet flat bread from  India called with different names in different states,Karnataka ,Maharashtra and Andhra pradesh. In some places for stuffing  instead of chana dal they use moong dal or toor dal,but in my recipe I prepared using chana dal. Bobattlu also called Indian traditional sweet usually prepared during ugadhi ( Telugu new year) and also in festival poojas.It is an art making puran poli. Strictly speaking, preparing soft puran poli is an art.It comes with practice and experince. This recipe again I  learnt from Aunty who hail from Karnataka.  she came to our home and teach every step how to prepare traditional way.I learnt so many techniques in the recipe through Aunty. These are very soft though they doesn't appear to be like that in the pic.I forgot to take pic with camera.This is a casual pic in my phone. sorry for the poor pics.Will change my pics once I prepare Bobbatlu soon.I drafted the pic for so long and now its time to post.Posting this recipe in BM#74 UNDER the theme Festival of the month.


  • chana dal 1 1/2 cup( 1 cup + 1/2 cup)200 ml cup
  • water to boil 2 1/2 cups
  • Maida 1 1/2 cups
  • turmeric powder a pinch
  • water to knead the dough
  • sugar 1 1/2 cup
  • oil 1/4cup
  • cardamom crushed 1 tspn
  • rice flour 3 tbspns


  • Boil chana dal in cooker( just enough water to cover the dal)  until for 2 whistles in medium flame.Let it cool then drain extra water from dal.
  • Now add sugar and cardamom powder to the chana dal and start heating on the stove until it is just firm to form a shape( this takes around 20 to 25 mins)
  • while the dal is cooking start kneading the dough add turmeric powder little water  in a bowl then add maida and start kneading like chapathi dough.
  • After completely kneading add little oil slowly and knead it again.Add rest of the oil,cover and keep aside.
  • Now the dal in the cooker is about to firm,then switch off the stove.Let it cook completely.
  • Take small ball from the dough( leave rest of the oil in the bowl)  like small lemon size shape into small disc press deeper in the middle, stuff big lemon size  dal.shape the dough into small disc and fold dal inside,slightly pulling upwards and remove extra stuff dough on top. 
  • Slowly  shape it like a small chapathi( using enough rice flour while kneading)
  • press using roller pin like we do chapathis.
  • Heat a  pan,fry bobattlu both sides few mins ( no oil)and just fold and store it in a air  tight container.
  • Enjoy with 1 tspn of ghee on top .Yummy bobattlu ready.
Important points:

  • Always make sure dough should be soaked atleast half an hour in oil.
  • Make sure stuffing should be double the size of the dough.
  • Dal should be very well cooked.

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Saturday, March 25, 2017


kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.


  • Maida or all purpose flour 2 cups
  • Ghee 4 tbsp
  • Water to knead the dough
  • salt to taste
  • oil to deep fry
  • For the filling:
  • sooji or semolina 1 cup
  • dry grated coconut 1/4 cup
  • sugar 1 cup
  • cardamom powder 1 tbsp
  • cashew nuts roasted 3 tbsp


  • Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.
  • In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.
  • In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.
  • powder the sugar and keep aside.
  • Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.
  • Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.
  • Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm

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Friday, March 24, 2017

Rava laddu

Rava laddu is a popular laddu prepared almost in every household during festivals. I prepared during Holi celebration.Rava laddu is a simple and easy laddu made with very few ingredients.Just rava,sugar,nuts and coconut gives a wonderful flavor to this recipe. Rava is a very healthy ingredient which is widely used in many recipes.Most popularly it s used in the preparation of upma in mostly south India.Posting this recipe in Blogging marathon#74 under the theme Festival of India.

  • Rava or sooji ( Semolina)1 cup( 250 ml cup)
  • sugar 1 cup
  • Fresh or frozen grated coconut 3/4 cup 
  • cardamom 6
  • Raisins 10
  • cashewnuts 10 to 15
  • Ghee 1 tbspn
  • Milk 2 tbspn for binding laddus

  • Blend sugar into fine powder and keep aside.Remove the seeds from the cardamom and blend into fine powder. keep aside
  • Heat a pan ,dry roast semolina on low flame around 10 mins or until  we smell nice aroma.Keep sauting in between,then we observe change in the color.Transfer this to another bowl,keep aside.
  • In the same pan add ghee dry roast cashews raisins until golden brown.Remove and keep aside.
  • In the same pan add grated coconut and roast few mins 3to 4 mins.
  • Mix coconut,cashewnuts,raisins to the semolina mixture.Add 1 tbspn of ghee and mix it well.
  • Now shape the mixture into laddus by adding very little milk.
  • Store in airtight container and enjoy.
Note: key taste depends on how you roast the sooji.Make sure always fry sooji in low flame.

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Sunday, March 12, 2017

Mango Thokku

Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill  in the mornings. New-home lot of ventilation  feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.


  • Raw mango grated 2 cups
  • Mustard powder 2 tspns
  • Fenugreek powder 1 tspn
  • Red chilli powder 3 tspns
  • Salt 3 tspns ( you may increase or decrease)
  • Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)
For Tempering

  • Jeera 1/4tspn
  • mustard seeds 1/4tspn
  • Fenugreek seeds 5 to 6
  • curry leaves 2 strings
  • urad dal 1 tspn
  • Garlic 5 to 6 pods
  • Asofoedita( inguva) 1/4tspn or a pinch
  • Red chili 1or 2 
  • oil 3 tbspn( mustard oil or seesame oil)

  • Wash mangoes nicely and pat dry on a dry cloth and keep aside. 
  • Peel the mango skin and grate it nicely ,keep aside.
  • Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.
  • Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.
  • For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.
  • when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.
  • It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.

Saturday, March 11, 2017

Strawberry sauce

Strawberry sauce has tons of uses which is freezer friendly and can be made very easily at home.This Weekend we went to Flea market to pick some  plants ,fresh fruits and vegetables.There I saw fresh tons of strawberries tempted me to buy 2 big packs.Then  immediately the same day I refrigerate few strawberries prepared strawberry milk shake for kids,remaining strawberries I made strawberry sauce and stored in the refrigerator. It can be used as topping on vanilla ice cream ,cheese cakes,pancakes and many more.Posting this recipe in BM#74 under the theme Sauces and preserves.

  •  FreshStrawberries or frozen1 lb
  • sugar 1 cup
  • vanilla essence half tspn
  • water 3 tbspns
  • lemon juice 2 tbspns( optional)

  • Heat water sugar in a bowl,add strawberries and let it boil for few mins 5 to 10 mins in medium flame.
  • When it is boiling reduce the flame to low and close the lid,cook until the sauce thickens( around10 mins)Optionally you may add 2 tbspn of lemon juice to get the tangy flavor.
  • switch of the stove and add vanilla essence when liquid cools down.
  • Store in a air tight container and freeze it.It stays fresh more than month.

Friday, March 10, 2017

Mango jam

Mango is the king of all fruits.It is most favorite fruit in my family.We love to taste mango fruit in all seasons.Luckily we are getting mangoes in all seasons here.Still I remember how Nanna's friends used to bring bag of packed mangoes  to our home,immedietely, we all  ready to search all mangoes to see which one is ripe.Amma used to prepare pickles with mangoes in summer.My most favorite is Banginpalli. I truly enjoy the taste.Now my kids joined the club.Coming to today's recipe i.e mango jam.This is one jam I always prefer to have with bread during my long train journeys in India.Every summer we used to go long journeys in train. Amma used to carrry bread and jam with us.Recollecting my old childhood memories..what a wonderful childhood.!!This simple jam gives nice tangy flavor and awesome taste.Posting this recipe in BM#74 under the theme sauces and preservatives.


  • Raw mango 1/2
  • sugar 1 cup
  • water 1/4 cup
  • Saffron 2 to 3 strands
  • Rose syrup 2 to 3 drops


  • Grate mango skin and chop mango into small pieces.
  • Boil 3 cups of water in a bowl, add chopped pieces to the boiling water boil until they are soft( 15 mins)
  • Now remove mango pieces from the stove,drain the water and let it sit for 5 mins in the drainer.
  • In another bowl add water(1/4 cup) and sugar ,let it boil until you see bubbles in the water sugar syrup.
  • check for one thread consistency,add chopped drained mango pieces to the sugar syrup.Add saffron to the syrup.
  • Boil mango pieces in the sugar syrup,until it just thickens in low flame.( 10 to 15 mins)finally may add rose water if you prefer.
  • Now switch of the stove and enjoy yummy  jam with bread of your choice.
  • Store the jam in the refrigerator for 1 week.

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