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.

Ingredients:

• 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

Procedure:

• 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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kajjikayalu

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.

Ingredients:

• 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
  

Procedure

• 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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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.

Ingredients:

• 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

Procedure:

• 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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Boondi Laddu

Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is  served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting THIS RECIPE IN BM#73 UNDER THE THEME "FLAVORS OF INDIA."

Ingredients:

• chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )
• sugar 2 cups
• water 1 cup for sugar syrup
• cardamom powder 1/4 tspn
• Ghee 2 tbpsns
• oil for deep fry
  

Procedure

• Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I  use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)
• Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.
• Fry a min and takeout on a paper towel.
• In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)
• Mix,ghee,cardamom powder,fried Boondi in the sugar solution.
• switch of the stove and mix it well until the sugar syrup coats well with boondi.
• Remove from the stove and let it is little hot to handle with hand,start  taking little amount in your palm and shape it as laddu( shown in pic)
• keep continuing the same procedure for the rest of  the laddus.

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Sunnundalu or urad dal laddo

Sunnundalu  is a traditional dish from Andhra pradesh which is fully packed with protein and is made of urad dal or kind of black and white lentil, which is extremely good for our nutrition. Urad dal is used as a major ingredient in Indian cusine for preparing healthy diet.Urad dal has a protein ,fat, and carbohydrates which is required to the body.Urad dal is one of the richest source of proteins and vitamins. Here comes my way of doing urad dal laddu or suundalu which can be prepared with urad dal, just sugar and little rice.An easy recipe  can be offered to god on any festival days..Posting this recipe in Blogging Marathon #62 under the theme Toddler snacks.

Ingredients:

• Urad dal 1 cup
• Raw rice 1 tbspn
• 1 cup grounded sugar
• 1/2 cup ghee

Procedure:

• Heat a pan dry roast rice on low flame until it just changes its color.Take out and keep aside.
• Dry roast urad dal in the same pan, until it changes it color and releases nice aroma.This should be around 20 mins.
• while dry roasting the dal keep stirring in between.
• Grind both rawrice and urad dal to fine powder.
• Grind sugar into fine powder.
• Now mix powdered sugar in the urad dal mixture,slowly add hot ghee and keep stirring with hand.
• Mix slowly until it just forms round ball.( When the ghee is just right to hold the balls then don't add more ghee)
• Yummy sunnundalu is ready.

If you want  the recipe of Jantikalu or murukulu in my pic here is the recipe link which I already posted few days back.

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Linking this to Srivalli's kids delight under the theme toddler snacks hosted by Sapana

Mysore pak

Mysore pak is a sweet dish of southern India, usually served as dessert.It is made of generous amounts of ghee ( clarified butter) sugar and chick pea flour. This dish is very famous in Andhrapradesh and most parts in South India ,can be done in different ways.The one available in sweet shops is quite different which is made only with ghee.But this traditional Mysore pak is made with oil and ghee.The texture of this mysore pak is very nice.our whole family loves this traditional sweet.This is hard outside but soft inside but not like the regular one available in sweet shops which is soft and made with only ghee...I'm missing this sweet here in US..I did'nt see mysore pak in Indian sweet shops.So, thought of preparing at home.Finally I tried first time, it came out awesome.Melt in mouth.. yummy Mysore pak can be made very easily with just few ingredients.Here goes my recipe

Ingredients:

1. Besan 1 cup( or chick pea flour)or sanaga pindi
2. Sugar 1 cup
3. water 3/4cup
4. ghee 1 cup
5. oil 1/2 cup
6. oil to mix besan 5 tbspn

 Procedure:

1. Take 1 cup of besan in a bowl,Heat 5 tbspn of oil to smoking point ( 5 to 10 mins) then slowly add this oil to besan mixture and mix it well.Keep aside this mixture
2. In another pan add sugar and water and heat until liquid is one thread consistancy( around 10 to 12 mins) this is the important step.Keep an eye when the sugar syrup starts bubbling then slowly it forms one thread consistency
   
3. Take another pan, heat ghee and oil until very hot.Both sugar syrup and ghee+ oil  heat side by side simultaneously.keep the burners to medium heat.
   
4. Slowly add besan mixture to the sugar syrup when it just reaches one thread consistency.Mix it well with constant stirring.(keep stove burner in medium )
   
5. Then add slowly hot ghee and oil mixture little by little stirring continuously.
6. Keep pouring the ghee and oil mixture until ghee leaves away the sides.
   
7. Ready baking tray or any cake tray greased with oil.
8. Slowly spread the mixture in the tray and level.Don't press too much.
   
9. Let it cool few mins then cut into small rectangles or squares.Usually Mysore pak what we eat is in a rectangular shape.
   
10. Enjoy yummy melt in mouth  Mysore pak.

Note:

• Make sure ghee + oil ( combined)is hot,when you mix in the besan mixture
• Very important step,Always keep an eye on sugar syrup,until one thread consistency( usually after 10 mins you can see liquid bubbling then after 2 to 3 mins it forms one thread consistancy)
• slowly mix besan in the syrup,dont worry about lumps they can easily go away when hot oil added to it.
• Keep stirring until you see ghee+oil leaving sides.
• Don't worry about the color,if you keep stirring longer time even after besan  releases oil then the color of the mysore pak will be more darker.

Pesara boorelu( Kudumu boorelu)

kudumu Boorelu or pesara boorelu is a traditional sweet prepared commonly during festival seasons in south India.Moondg dal and grated coconut stuffing gives very good taste to Boorelu.This recipe is my favorite one.During my childhood days Amma used to cook on festivals and our family's most liked traditional sweet recipe.

Ingredients:                                                                                                                                                          

• Rice 1 cup
• Urad dal 1/2 cup
• Moong dal 1 cup
• sugar 1 cup
• Elachi or cardamom powder 1 tspn
• Fresh or frozen grated coconut 1 cup
• Cashews chopped ( small pieces)1/4 cup
• Salt a pinch
• oil for deep fry.
  
• 
  

Preparation:

• Soak rice and urad dal in water over night and drain the water from urad dal and rice and grind into smooth paste with very little water.It should be like thick paste,add salt and keep aside
• Soak moong dal in water atleast 2 hrs.After drain the water and grind into coarse  paste by adding little water.( don't blend too soft)
• Now pour 1or 2 tbspn of  moong dal batter in idli moulds and steam cook around 10 to 15 mins.Then allow it to cool.Then chop it and put it in a blender  blend it coarsely.
• In another pan fry grated coconut with just 1 tspn of ghee,fry well until it releases nice aroma.(around  5 to 10 mins)Keep aside.In the same pan fry chopped cashews well.
• Take moong dal mixture in a bowel add sugar,cardamom powder,roasted cashews,roasted grated coconut.Take a lemon size ball in your palm and make into round balls.
• Now dip each moong dal ball in the urad dal batter  and coat it evenly,drop them slowely in oil.Deep fry until golden brown(medium heat.

Note: For  best results of outer layer( more crispy and tasty) ferment the batter over night or keep the batter aside for 6 to 7 hrs before coating.