Senai Kilangu fry #3

 

Ingredients:

Senai Kilangu - 250 g

Turmeric powder - 1/ 4 tsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Garam masala - 1/4 tsp

Dry red chilly - 2 (deseed)

Curry Leaves - a sprig

Salt, Oil, Water - As reqd

Method:

• In a bowl add in senaikilangu and water.
• Pressure cook for 1 whistle and reduce the flame to low.
• Cook for 3 more mins and turn off.
• Strain the water and peel the skin.
• Refrigerate the kilangu for 30 mins.
• Now use a chips cutter and make semi-thin slices.
• Now heat littel oil in pan and add these slices.
• Fry them , not too much, it should not be soft.
• Now transfer this to plate.
• Heat oil in pan and add mustard seeds.
• Add in cumin seeds, curry leaves and dry red chilly.
• Add in crushed galric and saute for 2 mins.
• Add in fried kilangu and mix well.
• Let it cook for 2 mins.
• Add in spice powders and salt and mix well.
• Cook in low flame till it turns crisp.
• Serve hot.

Bakarwadi

 

                                        

                                          

Ingredients:

Sev - 100 g
Coconut - 1/4 cup (grated)
Green Chilly sauce - 1 tsp or  Green chilly - 1 (apste)
Coriander leaves - 2 tbsp (fine chop)
Tamarind chutney - 2 tbsp

Dough:
All purpose flour - 1 cup (app 140 g)
Salt - 1/2 tsp
Hot Oil - 1 1/2 tbsp
Warm water - As reqd

Bakarwadi Mix:

Cumin seeds - 3/4 tbsp
Coriander seeds - 1 tbsp
White sesame seeds - 1/2 tbsp
Hing - 1/2 tsp
Kashmiri chilly powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - 1/2 tsp + Little more

Tamrind chutney:

Tamrind pulp - 2 tbsp
Jaggery - 2 tbsp
Water - 25 ml

Method:

• First prepare dough.
• In a bowl add flour, salt and hot oil.
• Mix with spoon and then rub with hands.
• Now add warm water little by little and make a soft dough.
• Cover with damp cloth and set aside for 10 mins.
• Now after 10 mins, knead the dough with stretch and knead method.
• Cover and set aside for 30 mins.
• In a pan add in cumin seeds, coriander seeds and white sesame seeds.
• Dry roast in low flame till you get a nice aroma.
• Now transfer this to plate.
• Divide it into two parts.
• Make 1 part to a fine powder and crush the other part.
• Once done add both to bowl and mix well.
• Add in hing, chilly powder, salt and mix well.
• Now the bakarwadi mix is ready.
• Now in a pan dry roast coconut, till there is no mosisture.
• Color should not change.
• Transfer this to plate.
• Prepare the sweet chutney.
• Add in pulp, jaggery and water and cook in low flame.
• Cook till it thickens(2-3 mins)
• Now transfer this to a bowl.
• Prepare sev with very thin holes/tin hoels mould.
• Crush it and set aside.
• In a bowl add in cruhsed sev.
• Add in coriander leaves, green chilly sauce or paste.
• Add in roasted coconut, bakarwadi mix.
• Mix gently with hands.
• Add in the cooled chutney and mix  gently with spoon.
• Now roll out the dough, and make a rectangle(refer pic).
• Place the filling and spread over the dough and leave the top portion.
• Now gently roll the rolling pin over the filling.
• And start to roll.
• Apply water on the left portion(top) and roll tightly.
• Dap your finger in water and gently seam the edges.
• Now dust your surface with flour and roll the dough away from you.
• Repeat this twice.
• Now cut them into equal sizes and press each cutouts gently.
• Heat oil in pan and fry them in low flame.
• Serve hot.

Thengaai / Coconut poli

 

Ingredients:

Dough:

All purpose flour - 125 g

Salt - a pinch

Water - As reqd

Turmeric powder - 1/8 tsp

Ghee - 1/2 tbsp

Pooranam/Stuffing:

Coconut - 1/2 of Coconut (grated)

Jaggery - 150 g

Elaichi powder - a pinch

Ghee - 3  tbsp

Method:

• First lets prepare the dough.
• In a bowl add in flour, salt(very little) and turmeric powder.
• Add in water little by little and knead a soft dough.
• Grease the dough with ghee and cover it.
• Set this aside for 2-3 hours.
• Now in a pan add in jaggery and very little water and prepare jaggery syrup.
• Strain this and set aside.
• Now to the same pan add in ghee,
• Add in grated coconut and saute for a while, don't let it turn brown.
• Now add the syrup and mix well.
• Cook in low flame for min 4-5 mins till it is of desired consistency(refer pic).
• Now divide the dough to equal size balls.
• Now divide the stuffing to small size balls.
• Now press the dough with hand and place the stuffing.
• Do as in pic.
• Either use greased butter paper or banana leaaf.
• Spread it with hand.
• Heat a tawa and flip the prepared poli.
• Drizzle ghee and cook both sides.
• Serve hot with a drizzle of ghee.
• Yields 5 poli.