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Chakra Pongal

ushaprasad posted on April 28, 2009 17:04

Chakra Pongal

Ingredients:

1 cup Rice

1/4 cup moong dal (pesara pappu)

1 cup powdered jaggery

5 cardamom pods

1 tbsp sugar

3 tbsp ghee

12-15 cashew nuts

10 raisins

10 coconut pieces (fresh or dried)

4 1/2 cups water (3 1/2 for rice, 1 for jaggery syrup)

Procedure:

· Dry roast moong dal in a pan until the color starts to change.

· Cook rice and moong dal with 3 1/2 cups of water in a pressure cooker or on a stove top.

· Mean while, roast cashews, raisins and coconut pieces in 2 tbsp ghee and keep it aside.

· Mix cardamom pods with sugar and ground to make fine powder.

· Add jaggery and a cup of water to a thick bottomed vessel or non-stick pan and stir until jaggery melts.

· Boil the syrup for 4-5 minutes on medium flame and turn-off heat and let it cool for a bit.

· Now add the boiled rice and dal to the jaggery syrup, mix well with a strong ladle on medium flame.

· Add the remaining ghee, sugar-cardamom powder and combine well.

· Turn-off heat and let it sit for 5 minutes so that rice absorbs the sweetness.

· Garnish with cashews, raisins coconut pieces and serve warm.

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Bobbattlu

ushaprasad posted on March 27, 2009 11:34

Bobbattu – Puran Poli

Wishing you all a Happy Ugadi……… Nutana Samvatsara Subhakankashalu……

Our lunch Menu: Pulihora, bobbattu, gongura pappu, bendakaya vepudu, tomato rasam with steam rice, Ofcourse had ugadi pachadi in the morning.

Today I am posting the recipe for bobbattu. I feel this recipe needs time and patience, but worth the effort……….

Bobattu, Indian bread stuffed with sweetened lentil and served warm with ghee. This has different versions; the stuffing is usually prepared with chana dal, but it can be replaced with toor dal also. You can use sugar instead of jaggery and wheat flour instead of maida.

Bobattu is also called bakshalu and puran poli. Poli is the dough and sweet stuff is called poornam. Oh! If one says poornam, we will definitely recollect poornalu which is made with the same stuffing dipped in the dosa batter. I will post this in near future.

Let’s see the recipe…….

Ingredients:

1 cup chana dal

¾ cup grated jaggery (adjust to your taste)

½ tsp of cardamom powder

1 cup of all-purpose-flour (Maida)

Salt

4 tbsp Oil

1 tbsp ghee

Procedure:

· Soak dal for an hour and pressure cook with little water until becomes soft.

· Drain the excess water and grind it to powder.

· Add dal powder, jaggery to a cooking vessel and keep stirring on low flame until it forms thick soft lump.

· Add cardamom powder and combine. Turn off heat and let it cool.

· Make small sized balls with the poornam paste and keep aside.

· Mix Maida, salt with enough water and make soft dough, Knead well with 2 tbsp oil and keep aside for 1-2 hours.

· Take 2 plastic sheets, spread little oil on one side of each sheet.

· Take a small sized ball of Maida dough (smaller than the poornam ball), flatten it into a 4" dia round.

· Place poornam ball in the centre, draw the edges of the dough from all the sides to cover the poornam completely and seal as shown in the picture.

· Place this stuffed ball on one sheet and flatten carefully with fingers greased with oil to form a 6” diameter round.

· I feel rolling with rolling pin is much easier and the bobbattu is thinner than the one made with hand.

· If you use rolling pin for flattening place another plastic sheet on top of the stuffed ball and gently roll without putting much pressure (take care stuff shouldn’t come out).