DaDape pohe-2

This is one more of the pataL poha(beaten rice  flakes), a fast, tasty and healthy break-fast recipe.

Ingredients
2 cups pataL poha

To be ground
1/4 cup freshly grated coconut
2 tsp coriander seeds
2 tsp cumin seeds
3-4 dry red chilies/chili powder
1/2 tsp turmeric powder
2 tsp tamarind paste
2 tsp jaggery
salt to taste( I use black salt/saindhav)

Tempering
1tsp ghee/oil
mustard powder
asafoetida

Garnishing
2 tsp  freshly grated coconut

Method

• Moist poha with water. ( by sprinkling water and mixing  with delicate hands)
• Grind all ingredients without using water.
• Transfer the paste in a dish and mix in jaggery in it.
• Apply the paste to the moist poha.
• Heat ghee/oil in paLi and add tempering ingredients. Pour the mixture on the poha.
• Mix well and garnish with freshly grated coconut before serving.

Note
You can avoid tempering and add finely chopped onion to make it more moist. It will give different taste.

poha/beaten rice

 

PataL Pohe (thin rice flakes)used for preparing daDape pohe

 

JaDe Pohe(thick riceflakes) -used for preparing kande pohe

PaLi fodaniche pohe

This is one more poha recipe from Karnataka. Type of daDape pohe. This requires bhajake pohe( roasted beaten rice) , the one we get in chane-shengdane wala's shop. They are also called as 'fulavlele pohe'. I will try and upload a picture of those later.

Ingredients
 1 cup pohe
 1 tbl sp metkoot
1/2 tsp chili powder
1/2 cup chopped cucumber
1/2 cup chopped tomato
1 tbl sp freshly grated coconut
1/4 cup chopped coriander leaves
salt and sugar

Tempering
oil
mustard seeds
cumin seeds
green chili
turmeric powder


Method

• Mix poha with metkoot,chili powder,salt and sugar.
• Heat oil in a paLi and add tempering ingredients one by one. Mix it with poha.
• Add chopped cucumber,chopped tomato and grated coconut to make it moist.
• Garnish with coriander leaves.

Metkoot

मेतकूट
This is a type of dry chutNi powder of roasted lentils. Here's how to do it....

Ingredients
1 cup chaNa DaL
1/2 cup rice
1/2 cup udid dal
2 tbl sp wheat
1 tbl sp coriander seeds
1 tbl sp cumin seeds
1 tbl sp fenugreek seeds
1 tbl sp asafoetida
1 tbl sp turmeric powder
1 tbl sp mustard seeds
chili powder and salt as per taste.

Method

Dry roast all the ingredients separately and grind them together in a grinder. Store in a dry tight container.
It comes handy when needed.

Tired of cooking!!!!Sprinkle some metkoot on steamed rice and sajook toop(clarified butter). Tastes yummy!!!

Hungry and want something fast...Mix it with curd, add little sugar. Make a smooth paste. Eat it with chapati or spread it on bread.

RataLyachya gharya

Sweet potato paratha
These are nothing but sweet parathas of sweet potato.Very easy to prepare.



Ingredients
1 cup grated sweet potato(boiled,peeled and grated)
1/2 cup grated jaggery or as per taste
salt to taste
1 tsp oil
wheat flour as required

Method

• Pressure cook the sweet potato. After it is cooled, peel the skin off. Grate it . You can also mash it but make sure that there are no lumps in it.
• Add the grated jaggery,salt ,oil and mix well.
• Mix the wheat flour in parts and knead the dough.Make 5-6 portions of the dough.
• Roll each potion into a roti.
• Roast it on griddle from both sides. Apply ghee on it when done.
• Serve with pickle/chuTNi

Note
There is no need to add water while kneading the dough. This makes the parathas last for 2-3 days.

IDli stand

Green chuTNi

Ingredients
a bunch of coriander leaves
1/2 cup freshly grated coconut
5-6 mint leaves
2 green chilies
2-3 garlic cloves
a slice of raw mango
salt and sugar to taste

Wash coriander leaves,mint leaves,chilies and grind with all other ingredients in the grinder to a fine paste.
Serve with idlis or dosas
Raw mango can be substituted with lemon juice
Even coconut replaced with  2-3 tsp of soaked chaNa DaL which gives thickness and a different taste to the chuTNi

IDli ChaTNi

Spongy hot homemade idlis with green chutni and sambar is my recipe for the today's break-fast. Yesterday afternoon I soaked a cup of udid dal and 2 cups of rice in water separately. After 7-8 hours I ground one by one into a fine paste. Mixed them together in a container (big enough to accommodate the rise of the batter) with hands. Covered the container with a tight lid. Today morning the batter fermented nicely and was ready for idlis.
I normally use idli-patra or idli stand for making idlis but this time preferred using wati and steaming them in pressure cooker.

Aambatchukyachi pataLbhajee

आम्बट चूका is a green leafy vegetable. Aambat is sour, so the vegetable is sour in taste. The method of preparation is similar to that of spinach in buttermilk .There is no need to add buttermilk in this vegetable as the leaves are sour. 




 Ingredients
1 bunch of aambat chuka
1/4 cup chaNa DaL
1/4 cup peanuts
1/2 tsp kaLa masala
2 tsp freshly grated coconut
salt and jaggery to taste


Tempering
oil
mustard seeds
asafoetida
turmeric powder
chili powder

 Method

• Wash and chop leaves and tender stalks of  aambat chuka.Pressure cook ChaNa DaL, peanuts and chopped leaves with 1/2 cup water.
• Mash the cooked Dal and leaves with a ladle.
• Heat oil in a pan and add tempering ingredients one by one. Add the mashed contents. Bring it to boil.
• Add kaLa masala and coconut.
• add salt and jaggery.
• Serve hot with steamed rice or chapati.

Besan ladoo

A typical of the Maharashtrian's Diwali preparations. Besan ladoo is the easiest of all.
The basic proportion consists of 1 part of chickpea flour takes 1/2 part of ghee and 3/4 th part of sugar. To enhance the taste, mixed dry fruits( charoli/almonds/raisins/pista) and flavors of cardamom can be added.
Only care to be taken is to roast the flour till it gets golden brown color and emits the peculiar fragrance of proper roasting ( 'khamang' in marathi)
Generally these are made in large quantities ...like 1 kg of chick pea flour which takes substantial time to roast say about an hour or so. If time is a constraint you can easily use the above proportion to make small number and enjoy the taste.

Method

• In a shallow plate or paraat and apply ghee to the flour. Roast the mixture on low medium flame stirring continuously till it changes to light brown color.
• Sprinkle some water/milk with spoon over it. Mix well and continue roasting. Roast till it's golden brown and gives peculiar smell of roasting.
• Sprinkle some more water/milk with spoon. Roast for few more minutes so that all liquid is absorbed and mixture becomes fluffy. Turn off the gas.
• Spread the mixture in a shallow dish/ paraat to cool.
• Mix pithisakhar(powdered sugar) when the mixture is warm. Blend in the sugar with palms ( just like we knead the dough)
• Add cardamom powder(optional) and crushed dry fruits. Make small portions in the round shape to make ladoo.
  

प्रजासत्ताक दिनाच्या हार्दिक शुभेच्छा

Kachhya faNasachi bhajee

Raw jackfruit veggie
Normally faNas , keLful are the vegetables which are thought to be difficult to cook. That's not true at all. They both have a good taste of their own and need no external additional masala in it. Only thing is they take more time to cut or peel them. You can't make them in a short notice. If you plan to make them in advance then the actual cooking time is very less.
Generally  you won't get these veggies in restaurants. So wanna taste....prepare yourself...:)

Ingredients (for two)
250 gm kachcha faNas/raw jackfruit
1/2 cup kaLa waTaNa( soak overnight and pressure cook)

Tempering
 1 tbl sp oil
4-5 garlic cloves( crushed with skin)
 1/2 tsp turmeric powder
1 tsp  Dhane-mirchi masala powder or (as per taste)
salt and jaggery to taste


Precautions and technique of cutting the jackfruit

I use viLi (विळी)as a tool to cut the vegetable. Alternatively any sharp knife(with a long and sturdy blade) can also be used. Apply oil on both the sides of the blade. This will prevent sticking of the latex(chik)to the blade and cutting would be easier.
Apply oil on the palms.
Spread the newspaper around the area of cutting. This will avoid dropping the latex on the floor or platform.
Cut into halves twice so as to make it manageable to hold each piece.
Cut and remove the outer skin of each piece.Remove the center part.
Repeat the process for every piece. Wash all the pieces.
Pressure cook all the pieces with 1/2 cup water in it.
Soak kaLa waTaNa in sufficient water overnight.
Do this on the previous day of making the vegetable.

Method

• Pressure cook kaLa waTaNa in a pressure cooker.
• Mash the cooked pieces with hand and apply salt evenly.
• Heat oil in a kadhai. Add crushed garlic cloves. As they become light brown, add cooked kaLa wataNa.
• Add turmeric powder and dhane-mirchi masala powder
• Add mashed jackfruit.Cover with lid and let it get mixed on a low flame.
  
  
  
  Note
  
  • Variations can be made by using chopped onion as a tempering ingredient.
  • You can also grind coarse paste of onion, fresh coconut and peppercorns and apply to the mashed jackfruit,

Dhane-mirchi masala

Coriander seeds-chili powder masala
Day-to-day vegetables can be made tasty with this home made masala. This is a combination of some of the garam masala ingredients(coriander seeds being the major part) with chili powder.
The authentic way of preparing the chili powder/ masala is sun drying the dry red chilies (byadgi and sankeshwari in proportion according to taste).Roasting all garam masala (coriander seeds,cloves,cinnamon,peppercorns etc). Grinding all together and storing in dry container.
I have found a balanced way out. I dry roast all the garam masala at home and grind it in a mixer and mix it with ready made chili powder after sifting it. That becomes very easy and the tedious procedure is avoided as well.
My Mom mostly used goDa/kaLa masala . She followed 'Ruchira' for many recipes as my father was a vegetarian. He liked simple and non-spicy cuisine. This dhaNe-mirchi masala is the one I learnt after marriage as it is used in almost all veggie and curry preparation. A slight zest of garam masala with chili tastes better than plain chili powder. Try it!!











1/2 kg or 500 gm chili powder
125gm coriander seeds
cloves,peppercorns,cinnamon in small proportion approx.  1 tsp each is sufficient.



Method

• Dry roast all garam masala separately. Let it cool. Grind it in a grinder. sieve and grind the remainder again.
• Repeat the procedure if required.
• Mix it well with the chili powder.
• Store in a dry container in a dry place.
• Use it in making curries and vegetables instead of chili powder to have a different taste.

Pavtyachi pataL bhajee

Pawtas are in season now in winter.Pawtas are similar to lima beans. Normally I prepare UsaL of pawta but this time pataLbhajee was a short cut for curry and bhajee together.





Ingredients
1 cup of pawta( beans)
salt and jaggery to taste

To be ground in paste
1/4 cup freshly grated coconut
a small piece of onion
2-3 peppercorns
1 green chili
2-3 stalks of coriander leaves
tamarind to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp of asafoetida
1/2 cup chopped onion
1/2 tsp turmeric powder

Method

• Remove the pawta beans from its pods. Sprinkle little water over it and pressure cook .
• Grind the  paste of the ingredients given.
• Heat the oil in the kadhai and add the tempering ingredients. Fry onion on medium flame till it becomes soft.
• Add moist pawta beans. Saute for a while.
• Add ground paste and add water to adjust the consistency. Bring it to boil.
• Add salt and jaggery and mix well.
• Serve hot with rice and chapati.

Gawar-batata-2

Cluster beans in a different way
Sambhar masala always comes handy and gives a different taste to gawarichi bhajee or cluster beans veggie.





 



Ingredients
2 cups gawar(chopped into 1inch pieces)
1small potato(diced)
2 tsp sambhar masala
1/2 tsp chili powder
jaggery and salt to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida

Method

• Wash and cut gawar into pieces. Wash and dice the potato.
• Heat oil in a pan and add tempering ingredients. When mustard seeds crackle,add  gawar with 1/2 cup water.
• When the  gawar/cluster beans is  half cooked,add potato pieces.
• Add sambhar powder,chili powder,salt and jaggery to taste. Cover with lid and let it cook on low flame. Don't make it dry. Tastes better with little juice in it.
• Serve with chapati.

flower-watana-batata

 This type of mixed veggie is  my week-end preparation to utilize the leftover assorted raw stock in the fridge. So I can feed the refrigerator  with the new stock of vegetables for the forthcoming week.




Ingredients
4-5 pieces of cauliflower
1 small potato
some spring onions
1/2 cup green peas
1/2 tsp garam masala

To be ground in paste
 3-4 stalks coriander leaves
1 green chili
1 tbl sp curd
2 tsp coconut

Tempering
 1 tbl sp Oil
1/2 cup chopped onion
2 tsp ginger-garlic paste
1/2 tsp turmeric powder

Method

• Wash and cut the vegetables in similar size.
• Heat the oil in a pan. Add tempering ingredients one by one.
• Add potatoes,peas and cauliflower pieces. Saute for a while and cover with water in the lid. Let it cook on medium flame.
• Grind the ingredients to make a paste.
• Mix the paste when they get cooked. Bring it to boil.
• Lower the flame and add salt to taste. Mix well. Turn off the gas.

masala dosa bhajee

 Today's break-fast was masala dosa with green chutNi...

 Ingredients
2 boiled potatoes(diced)
salt to taste

Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udid dal
1/2 tsp chana dal
2-3 curry leaves
2 green chilies
1 sliced onion
1 tsp turmeric powder

Method

• Peel off the skin of boiled potatoes. Chop the potatoes to make medium size pieces. Slice the onion.
• Heat oil in a kadhai. Add the tempering ingredients one by one. Fry the onion till soft and transparent.
• Add potatoes and 1/2 cup of water. Cover with lid and let it blend on low flame.
• Bhajee should be slightly moist and not too dry. so adjust the quantity of water accordingly.
• Add salt as per taste. Mix well.
• Use as a stuffing for masala-dosa with green chutNi or serve hot with chapati.

lentils

Barik chawli (used to make Usal or curry)

                                                                                 Masoor(for curry)

Moog( for mooga gathi, Usal, etc)

                                                  Saalwali Moog DaL( for khichdi, panki, etc)

Moog DaL     (khichdi,kheer,panki ladoo etc)                                                               

    Masoor DaL(for sambhar, dal tadka, curry etc)

      

 ChaNa DaL( for aamba DaL, kothimbir wadi, puran poLi, curry, in veggies)







                                     MaTki (for UsaL, MisaL,..)

   Toor DaL ( for varaN, curry...)

                    UDid DaL( for doda, idli, meduwada...)

                                                

KaLa WaTaNa( for curry, UsaL..)

                                                   Pandhara WaTaNa( for ragda, UsaL...)









Mixed pulses ( for usaL.)

Moog DaL Panki

moog DaL pancakes
 This is a wholesome and healthy break-fast dish. I used saalwali/chilkewali/skinned moog daL as it's  an healthier option. I soaked the DaL overnight as this is the winter but in summer 3-4 hours are sufficient.

Ingredients (makes 2-3)
1/2 cup moog daL( wash and soak in 1 cup water for minimum 3-4 hours)

To be ground in fine paste
soaked DaL
1 green chili
5-6 stalks of coriander leaves
2-3 garlic cloves
small ginger piece
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp asafoetida
1 tbl sp curd
salt and sugar to taste

Method

• Grind all the ingredients along with the soaked dal (do not drain ).
• Grease the non-stick pan and spread the batter to make a pancake. Cover with a lid.
• Turn on the other side when done. Add few drops of oil from sides if required.
• Serve hot with tomato ketch up.

Note
For change in taste, you can add chopped methi leaves in the batter.
For non- oily version, banana leaf can be used which will give you the 'steamed panki'.

maDgaNe(kheer)

Porridge with lentilsThis is the traditional recipe in southern parts of India. Variations in dal can be made by using moog, toor dal,rest of the method remains the same.

Ingredients
1/2 cup chana DaL/bengal gram split
1/2 cup cashew nuts
1/2 cup grated jaggery or as per taste
1 tblsp. rice flour
1 cardamom( use whole or powder)
1/2 cup coconut milk


Method

• Cook dal and  cashew nuts in a pressure cooker in 3/4  cup of water. ( dal and cashews should not get overcooked and should retain their shape)You can soak dal and cashew nuts in water for half an hour and then cook on medium flame by adding warm water as required.
• Dissolve the jaggery in a cup of warm water and add it to the mixture.
• Make a thick paste of rice flour in 3-4 tblsp of water. Mix slowly in the mixture stirring continuously so that no lumps are formed.Let it cook .
• Grind freshly grated coconut in a grinder to extract coconut milk. (you can also use ready-made one but fresh tastes the best)
• Once the mixture becomes slightly thick add the coconut milk and cardamom powder. Mix well and turn off the gas.(Do not boil further  after adding coconut milk)

Karale masala

( spicy veggie of bitter gourd)

A two in one bhajee of karale
 
Ingredients
2 karela/karali/bitter gourd/bitter melon
2-3 aamsule/kokum
1-2 tsp jaggery
salt to taste

To be roasted in 1/2 tsp oil
1 tsp coriander seeds
2-3 pepper corns
2-3 cloves
1/2 inch cinnamon piece
1/2 cup sliced onion
1/4 cup freshly grated coconut

Tempering
1 tsp oil
1/4 cup chopped onion
1/2 tsp turmeric powder
1/2 tsp chili powder

Method

• Wash and cut the karali in half. Remove the seeds and make medium size pieces.
• Apply salt and kokum pieces to the vegetable. Boil the vegetable in a pan for 5 minutes or till soft. When cooled extract the water by pressing the cooked vegetable in palms. Thus the maximum bitterness would be removed.
• Grind the roasted masala in a fine paste.
• In a kadhai add a tsp of oil and fry onion till soft. Add turmeric and chili powder.
• Add cooked pieces of vegetable and mix well.
• Add ground paste with little water in it. Bring the mixture to boil.
• Add salt and jaggery to taste.
• Garnish with chopped coriander.
• Serve with chapati or rice.

Dry red chilies

Guntur chili is the hottest dry red chili. Slightly darker in color than Sankeshwari which is also equally hot.

Kashmiri chili is the mildest of all and mainly used to give red color to the recipe.








Bor mirchi as the name suggests, it looks  like a bor(ber in hindi), it is hot and mainly used in Gujrati recipes.

flax seeds

Flax seeds or ALshi in Marathi are rich in omega 3 fatty acids. My mom used to give 'aLshicha kadha' ( decoction of flax seeds) as the remedy on cough to her grand children. A tea spoon of roasted flax seeds eaten after lunch daily gives us the quota of essential fatty acids.

Iron ladle/paLee

PaLi  is used  to give tadka /tempering after the recipe is done.

Takatala palak/ spinach in buttermilk

My vahini gave me the fresh organic spinach from their farm. I had some methi leaves and a corn cob in the fridge.  So I made use of all to make this simple pataLbhajee which tasted awesome with saat dhan bhakri.


Ingredients
1 bunch of spinach
1 cup chopped methi leaves
1/4 cup any dal ( toor/chana/moog/masoor or all mixed which I used)
1/2 cup groundnuts
1-2 pieces of sweet/white corn
1-2 green chilies ( slit or minced)
1/2 tsp turmeric powder

Make a paste of
1/2 cup curd (slightly sour)
1 tsp besan/chick pea flour

Tempering
1-2 tsp ghee
1 tsp cumin seeds
1 tsp asafoetida

Garnishing
2-3 tsp coriander leaves

Method

• Wash and soak dal and groundnuts in a cup of water for 10 minutes.  Wash and cut the vegetables. Pressure cook soaked dal ,ground nuts and cut vegetable(spinach and methi leaves and corn).
• Beat the curd with a spoon till smooth and mix chickpea flour to make a paste ( add water if too thick)
• Mix the cooked vegetable with the paste in a pan. Add green chili and turmeric powder. Stir well.
• Heat the pan on medium flame and bring it to boil. Add salt to taste and chopped coriander leaves. Reduce the heat.
• Heat the ghee in an iron ladle(paLi). Add cumin seeds as a tempering and as they sizzle add asafoetida (slightly more than normally used).
• Dip the paLi in the mixture and cover the vessel. Turn off the heat.
• Serve hot with bhakree,chapati or steamed rice.

aleev ladoo (garden cress sweet balls)

Aleeve/halim/garden cress seeds have numerous health benefits. When soaked in water or milk,get swollen. Seeds can be grown easily in winter season. The leaves along with its stem can be used as salad toppings and in chutneys with coriander leaves.



Aleeve kheer or porridge is said to be beneficial for lactating mothers. In general aleeve is a rich source of vit A,C and E.
Other health benefits can be found in detail here.




Aleevache ladoo

Ingredients
1 cup aleeve
2 cups coconut water or 1 cup milk+ 1cup water or 2 cups milk
2 cups freshly grated coconut
2 cups grated jaggery

Method
Check the aleeves for any impurities( other than aleeve). Soak aleeves in water or milk for 2 hrs.
Mix grated coconut, jaggery  and soaked aleeve in a thick bottom pan.
Cook the mixture on a very low flame.( first the jaggery will melt and then slowly it will become thick)
Stir continuously so that it doesn't get stuck to the bottom.
The mixture will turn into a big ball like structure. (it will come together and will become dry)
Turn off the gas and let it cool completely.

Take a small portion and give a round shape to it. Repeat the procedure to make remaining ladoos.


Note
These ladoos contain coconut hence won't last long. It is better to refrigerate them. You can microwave the required portion/ladoos as and when required.

Cabbage -stir fried

Kobichi partoon bhaajee

Ingredients
2cups of shredded cabbage
2 green chilies(slit)
1/4 cup of freshly grated coconut
1/2 inch ginger Julienne

Tempering
1-2 tsp oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 cup chopped onion

Method

• Separate the cabbage leaves and wash them thoroughly. Cut the leaves lengthwise finely ,arranging them all together.
• Heat the oil in a kadhai and add cumin seeds. As they sizzle, add turmeric powder, green chili and ginger.
• Add chopped onion and fry till soft. Add chopped cabbage and coconut. Saute well on medium flame till it gets cooked.(cabbage changes its color and gets shine.)It should remain crunchy so don't overcook it.
• Add salt to taste and mix well. Turn off the gas.

Note
No need to cover the vessel as it turns the vegetable soft.

Green peas pulao

Green peas are in abundance now in winter. They can be added in poha,upma and also goes well with Basmati rice. I had some pea pods  left , so I decided to add them in rice to make simple green peas pulao.

Ingredients

1cup basmati rice
4cups water
1 bay leaf
3-4 pepper corns
salt to taste

Tempering
1 tsp ghee/oil
1/2 tsp shahajire
1/4 cup green peas
1 green chili( cut the ends and remove the seeds and chop into thin rings)

Method

• Wash the rice and soak in lukewarm water for 10 minutes.
• Boil the water with pepper corns,cloves,bay leaf. Reduce it to half.Strain the decoction.
• Heat ghee in a kadhai or saucepan. Add shahajire seeds and green chilies.
• As the seeds sizzle add the decoction and green peas. Add salt to taste.
• Add soaked rice. Let it boil on high flame. When water gets absorbed,lower the flame and cover the container with lid.
• Turn off the gas when done.
• Serve hot with a tsp of ghee on it and tomato saar as an accompaniment.

ChawaLichi Usal

Whenever in a hurry or any shortage of vegetables in my fridge,chawli comes to my rescue.
Yesterday I could not make it to the market so morning veggie ought to be of chawli/black eyed  beans.



Ingredients
1/2 cup chawLi(black eyed peas)
1/2 cup onion(chopped)
1/2 tsp turmeric powder
1 tsp chili powder
1/2 tsp kaLa masala
1/2tsp jaggery
salt to taste

Tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
3-4 curry leaves

Garnishing
2 tsp chopped coriander leaves


Method

• Wash and then soak the chawli beans in a cup of water for 10 minutes . Pressure cook in a pressure  cooker.(beans should not become mashy)
• Heat oil in a kadhai. Add tempering ingredients. As they crackle, add chopped onion.
• Once onions turn soft add turmeric and chili powder. Fry them for a while and add cooked beans along with its water(juice) if any. Otherwise add 1/2 cup of hot water.
• Let the mixture boil. Add kaLa masala. Add jaggery and salt. Mix well.
• Garnish with chopped coriander

GuL poLi

The day following the makarsankranti is the 'karidin'. GuLpoli is prepared to celebrate this occasion.

Ingredients

for the dough
1cup wheat flour
1 tsp besan/chickpea flour
1 tsp oil
salt to taste

For the stuffing
1 tblsp besan/chickpea flour( roast with a tsp of oil, till light brown)
1 tblsp khuskhus/poppy seeds(dry roast and crush)
1 tblsp sesame seeds(dry roast and crush)
1 cup grated jaggery(without lumps)

Method

• Mix all the ingredients to knead the dough. Keep it covered.
• Roast the ingredients for stuffing and mix in the grated jaggery and make a smooth mixture.
• Make small portions(approx. size of a lemon) of the dough
• Roll each portion of the dough in small circle using wooden base(polpaT)and wooden roller pin(laTaNe) OR make a cup as you do while making modak.
• Keep it on your palm to make a deep cup, fill the stuffing with the spoon in it. Gather the circumference and try to close the opening firmly to make a ball. Press it within the palms lightly.
• Roll the flattened ball with a rolling pin and sprinkle some rice flour to avoid sticking of the dough.
• Heat the griddle/tawa on high. Once heated,make the flame to medium.
• Roast the chapati/poLi from both sides.(flip only once-when one side is properly done,flip and roast the other side.)
• Apply sajuk toop/ghee when hot.
• Serve hot or cold.