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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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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Badam Burfi

Burfi is a famous sweet from Indian subcontinent.There are many famous burfis include besan burfi( made with chickpea flour) ,cashew burfi,( made with cashews)almond burfi.(made with almonds).Today I'm posting famous festival sweet dish Badam or almond  burfi which is quiet healthy and tasty.I have lots of almonds in my kitchen pantry, thought to do something with them  in a way kids will like it.Finally I made this burfi for Diwali to my family.My kids tasted it first and they loved it.Actually they are not much sweet lovers.But,they absolutely enjoyed eating this burfis..Ancient Indian beliefs that almonds increase brain capacity and intellectual ability.Cholesterol reduction is the most extraordinary benefit of almonds.

Ingredients:

• Almonds or badam 2 cups ( soaked over night preferebly)
• sugar 4 and 1/4cups( 4 cups + 1/4 cup),I used cane sugar shown in the pic)
• Ghee 3 tbspn
• Grated almonds 3 to 4
• cardamom powder 1/2 tspn
• water 3/4 cup
• milk 1 cup ( to mix while grinding)
• Rose water 1 tspn

Procedure:

• Soak almonds over night and blanch almonds in the morning( just putting in the boiling water for 2 mins and drain it ,soon rinse in the cold water.)Grind almonds into smooth paste using 1cup of milk
• Boil sugar and water in a pan for sugar syrup until 1 string consistency.(  this takes around 20mins)
• check one string consistency by just touching one drop between your fingers and pulling apart.It it extends as a string then it is ready.
• Soon the syrup is ready add the prepared badam paste to the syrup.Stir it continuously around 45 to 50 mins until the syrup is thickened.Stirring continuously is the important step or else bottom will be burnt.
• when the paste is little thick enough and is almost ready transfer the mixture into a greased plate or bowl.
• cool it few mins then shape into desired shapes and enjoy Badam burfi.
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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

Ariselu(traditional Andhra sweet)

Ariselu is a traditional sweet of south India prepared especially for Makara sankranthi.It is alsoprepared during weddings and some traditional gatherings.Ariselu usually prepared with Jaggary and rice flour.Another variation is using sugar and rice flour.But the one with jaggary one is awesome in taste and when it comes to Ariselu I  always remember with jaggary  ariselu prepared by my Grand mom.Here Iam posting the very simple way.Usually the taste depends upon the quality of jaggery.When it comes to texture,usually the traditonal ones are soft.But the one I prepared little crispy but soft inside.Here goes the recipe.The one deep fried in ghee usually soft.Here in my recipe they are soft inside crispy out side.

Ingredients:

• Rice 2 1/2 cups( 2 CUPS + 1/2 CUP)
• Jaggery 1 1/2 cup
• Seesame seeds 2 tbspn
• Ghee 2 tbspns
• water 1/4 cup
• oil for deep fry

Procedure:

• Soak rice in water around 12 hrs or overnight.
• Next day drain the extra water and dry the rice for atleast 1 hr or 30 mins on a cloth.when the rice is little wet take out from the cloth and put it in a blender.
• Now blend the rice in a blender until smooth and then sieve the extra flour.

• Heat a pan add little water 1/4 cup or just enough to cover the jaggary, and melt the jaggary until it foamy.
• When jaggary starts melting slowly, should be very careful.This entire process take around 10 to 15 mins.
• To check when the syrup is ready add few drops to a bowl of  cold water,if it forms a soft ball then it is ready.
• Reduce the flame to low and start adding rice flour to the syrup slowly and stirring well.Make sure no lumps formed.Stir continuously until it reaches dough consistency.

• When the dough is ready switch of the flame keep aside for half an hour.when cooled mix seesame seeds.
• Take a small lemon size ball and roll it into a small disc by applying little ghee and spread on a greased plate.

• Heat oil in a deep bowl,slowly deep fry one by one on both sides.Drain extra oil by pressing the way I showed in the pic.Then take out, store it in a airtight box.Yummy ariselu is ready.

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KAJA(Traditional Andhra sweet)

Today's dessert is a traditional recipe from Andhrapradesh, called Madatha kaja or kaja.A special coastal Andhra dish. Refined wheat flour with sugar is made into layered dough, and lightly fried in oil to make kaja later soaked in sugar syrup for few mins.This crispy sugar coated kaja is our all time favorite dessert.When I made first time I love to the core as I never thought that we can prepare kaja at home.In coastal Andhra this dessert is very common during celebrations.Coming to the recipe as this is my very first recipes so I haven't taken pics nicely..Such a simple easy recipe one should try.I'm posting this recipe in BM#55 Under the theme no bake desserts.

Ingredients:

• Maida(all purpose flour)2 cups
• Ghee 2 to 3 tbspn
• Rice flour little bit 1 tbspn for dusting
• water 1 cup for syrup
• oil
• sugar 2cups
• Baking soda 1  pinch
• Rose water( optional)1tspn

Procedure:

• Take a bowl and mix maida,2 tspns ghee,water( enough to knead the dough) and knead well like we do for chapatis.Keep the dough aside and cover it for 10 to 15 mins.
• In another bowl take 2 cups of sugar and add 1 cup water.Keep it on stove and boil it until sugar dissolves well ,(adding rose water gives nice flavour to the syrup this is optional)..syrup should be like one thread consistency(this takes around 10 to 15 mins). then switch of the stove.

Step by step

1.Take small quantity from the bowl around big lemon size and make a round ball.

2.Make thin chapathi with the round ball.Apply 1 tpn of ghee on top of it and sprinkle some rice flour .

3.Make another chapathi  by taking another round ball,and put this chapathi on top of first chapathi.

4.Apply some ghee on top of it and sprinkle some flour(rice flour)on top of it.

5.wet your hands with little bit of water and slowly flatten the edge( edges should be tightly packed).
( you may use another chapathi after applying ghee and rice flour for more layers)

6.Now roll it as shown in the pic

7.Now cut into small pieces as shown in the pic.,by using knife.

8.slowly press rolling pin on top of each piece(don't press too much )

9.Repeat the process with all the pieces.

Now heat oil in a kadai for deep fry.

10.In the mean time get ready the sugar syrup.Add 2 cups of sugar to 1 cup of water boil until sugar syrup thickens just one string consistancy.

11. When the oil is hot slowly drop the pieces in the oil

12.when they almost fried we'll take out from the stove and  put in the sugar syrup bowl.

13. Let it stay for 1 or 2 mins then take out in plate.Delicious kaja ready now.

Note::

Sugar syrup should be little more than one string consistency( little thick),then kaja will be more firm and crispy.
Take out kajas from oil and keep 1 or 2 mins aside before dropping them in sugar syrup( syrup should be warm but not too hot or else kajas might turn soft)

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