Puran poli : Dussehra special

Happy Dussehra to everyone reading this :))) Last year i had posted the recipe of Coconut Barfis (Naaralachya vadya - click on the link to read more about the festival) and today, i am posting that of Puran poli. Yes, it had to be a sweets-post since it's festival time, and how can the celebration be complete without making or eating sweet :) Some of the combinations are all-time favourites in a Maharashtrian home like Shrikhand- puri, Basundi-puri or Puran poli-kataachi amti etc. 

Puran poli is basically a flat-bread stuffed with a sweet filling of skinned split bengal gram and jaggery. The best part about Puran poli is, it tastes good even when it's cold ( or even a day old :)) . Usually eaten with a generous amount of tup (ghee) on top, it can also be eaten dipped in milk or with Kataachi Amti. As we say, the food and water changes every 10 kms in India, the same way - the method of preparation and ingredients vary in different regions in Maharashtra. Some add grated coconut to the sweet filling, some make the filling with sugar or a mix of jaggery and sugar both. For the covering, some make it with wheat flour and some with maida (all purpose flour) or a mix of both. Recently, one of my sister in law told me that in her village, the covering is made of suji (rawa). For flavouring, nutmeg and/or cardamom powder is added.

So, the recipe is actually quite easy- less ingredients and not much of cooking time. But the tough part is to roll the polis (breads) without letting the filling come out. If the filling comes out (which surely will, the first time you make it), it will burn while cooking the roti. So, to avoid it, just dust a little flour on the filling, and roll again.

You can fry the rotis with oil or ghee as per your liking, but ghee of course adds the flavour. So, diet conscious people, let the dieting stay away during festivities, what say? :) Also, you can make Puran one day prior and keep in the refrigerator. Puran(the filling) stays good in an air tight container in refirgerator for even a week. You can also eat Puran as it is with a plain roti adding little ghee on top... Tastes absolutely divine :)

Preparation time : 35-40 minutes

Cooking time : 20-25 minutes

Serves : 2-3 people

Recipe type: Indian flatbread

Ingredients:

Chana daal (Skinned split bengal gram) - 1 cup

Jaggery - 1 cup 

(The right amount of sweetness is always to take equal quantity of lentil and jaggery)

Cardamom powder - 1/2 tsp

Nutmeg powder - 1/4 tsp

All purpose flour - 1 cup

Wheat flour - 1/2 cup

Oil - 5 tbsp

Ghee - 1 tbsp

Ghee - to fry the polis

Recipe:

Wash the chana daal well. Pressure cook the washed chana daal along with 2 n half cups of water for 4-5 whistles. Switch off the flame, let the pressure subside. Now drain the daal and remove water thoroughly.

Use this water to make Kataachi Amti.

Sift the all purpose flour and wheat flour together. Add in 5 tbsp oil and mix well.

You can also add a little of turmeric powder for colour. 

Now, add water little by little and knead into a nice elastic dough. Put the dough in a bowl, cover and let it rest.

Heat 1 tbsp ghee in a kadhai, and add the cooked chana daal. Add in the jaggery and mix well. The mixture will turn to a thin consistency as the jaggery will melt. Let it cook till the mixture forms a nice thick ball. Keep stirring in between to avoid burning or sticking to the kadhai. Lastly add in the cardamom and nutmeg powder and mix well.

Now traditonally this mixture used to be put through the Puran Yantra (Puran Maker) for a very thin soft puran, but since i didn't have that, i just mashed it with a masher and it was fine. I tool the idea of mashing the puran from here.

Now, make equal sized balls of the puran and the dough both.

Make sure the filling in each dough-ball is good enough for the taste to come.

Roll the dough in a small puri-shape and add the filling in the centre. Now with your fingertips, gently close the sides of the dough in the centre to cover the stuffing. Now roll this into a roti. You can use all purpose flour or rice flour to roll the roti.

Heat a tawa. Place the roti on the tawa and fry on both sides till golden in colour adding ghee on top. 

Puran polis are ready. Don't forget to enjoy one served hot right from the tava with ghee on top. 

Happy Cooking :)

Talniche modak : Anant Chaturdashi special

In my last post of Hartalika which i posted a day prior to the start of Ganesh festival, i had mentioned that i will make modaks and write a post the next day. Unfortunately, am writing this post on the last day of the festival, since last few days were very busy. For those who know my profession, i was surrounded with 3 mischievous babies past 10 days, and there was just no time to edit pictures or write a post :) But modaks are so delish that one can eat it anytime, right? We don't really need a festival for that!!!

Anant Chaturdashi is the 10th or last day of Ganesh Utsav. On this day, Ganesha is given grand farewell and the idols that were placed in homes or colonies for the festival are immersed in a nearby waterbody. Since a lot of the idols were made of POP (plaster of paris) earlier, immersing them in water bodies would only pollute it and the next day we could see broken idols floating on top or on the banks of sea or river. This was really saddening, and though the practise continues at a lot of places, there are people who for eco-friendly Ganeshas and also immerse the idols in man-made temporary water bodies. Well, Ananta in Sanskrit means eternal (The immortal Lord Vishnu) and chaturdashi is 14th day of the bright fortnight. 

Although Ganesh festival is celebrated across India, mostly in the states of Maharashtra, Gujarat and Andhra Pradesh, most of the other states also worship Lord Vishnu on this day. There is a very interesting mythological story about this day. Sumant was a Brahmin and had a daughter Sushila with wife Diksha. When Diksha died, Sumant remarried but the stepmother would torture little Sushila. So, when she grew of age, she eloped in the forests with a young man named Kaundinya. One day, when Kaundinya went for a bath in the river, Sushila met some women on the way worshipping Lord Ananta and got to know about the pooja and 14-year vow. It is said that if one fasts and does pooja on this day for 14 years in a row, one is blessed with Lord Vishnu's blessings to regain lost wealth or well being for family. Sushila took the oath, tied the sacred vow-thread to her hand and followed all the tradition religiously. Indeed they became rich and successful. 

One day when Kaundinya got to know about the vow, he got angry as he believed he is self-made man and his riches are not due to any vow. He throwed away Sushila's vow-thread in fire and soon after, they became poor. Kaundinya understood the power of the Ananta and took the 14 year vow restoring his belief and regaining his lost wealth. 

Well, such stories are always interesting to hear, ain't they? Coming back to the modak post, there are two types of modaks popularly made : One is Ukadiche (the white steamed ones with rice flour) and one is Talniche (deep fried ones). On my paternal side, and my in-laws side, they make Talniche modak as prashad for Ganesha. On my maternal side, though, the Ukdiche modaks are made. Here, i am posting the deep fried ones (yes, they are easy as compared to the others), and hubby's favourite! :)

It is a tradition that always with modaks, one karanji is made or vice versa. Modak represents male and karanji is female, so to signify it is "shubh" (auspicious) that the male and female stay together :) Just as we make one Kadbola with Chakli or one puri with shankarpale :)

Preparation time : 25-30 minutes

Cooking time : 30 minutes 

Serves : 2-3 people

Recipe type: Sweets and dessert

Ingredients:

For dough : 

Maida/All purpose flour - 1/2 cup

Atta/ wheat flour - 1/2 cup

(You can also make the dough with only wheat flour or only all purpose flour)

Salt - a pinch

Ghee/oil - 2 tbsp

For filling :

Grated fresh coconut - 1 cup

Grated jaggery/ sugar - 1/3-1/2 cup 

Cardamom powder - 1/2 tsp

Ghee - 1 tbsp

If you are adding sugar, you can also add 2 tbsp khoya or fresh cream (optional).

Addition of nuts is optional and as per choice too

Oil - for frying the modaks

Recipe:

Mix the wheat flour and all purpose flour and add in salt. 

Heat the 2 tbsp ghee/oil (make it real hot - this is what we call 'Mohan'). Add this to the flour mixture, and mix it with a spoon. Remember it's hot, so don't use hands.

Now add water little by little and knead it into a nice smooth soft dough. Cover the dough and keep aside for 15-20 minutes.

Meanwhile, lets make the filling:

Take 1 tbsp ghee in a kadhai.

Add the coconut and saute for a minute, stir continuously to prevent sticking/browning.

Now add the sugar or jaggery. It will melt and become liquid. Let it cook till all the liquid is absorbed and a nice aroma comes.

Now mix in the cardamom powder and nuts. You can also add a pinch of jaiphal (nutmeg) powder for taste.

Switch off the stove and let this filling cool down.

To make modaks:

Knead the dough again for a while, and divide it in equal sized balls. (This proportion makes 12 - 11 modaks and 1 karanji).

Now roll these balls in small sized puris. Roll them as thin as possible, especially the sides of the puri. You can dust some flour to roll the puris, but i didn't need it. The mohan made the dough so soft, that the puris rolled very well by itself.

Now, take the puri in your palm and add a spoonful of the filling in the centre.

Now pinch the edges of the puri one by one and then bring all the pinched ends together in the centre. Seal it well.

Repeat the procedure for other modaks. For karanji, roll a puri and fill the filling in the centre. Now life one side of the puri and roll it on to the other side and seal it with your fingertips. (I think the next time i make modaks, i have to click pictures of the procedure too).

Now heat oil for frying in a kadhai and gently fry modaks one by one till golden brown on all sides. Remove on a tissue paper and let it cool.

It is said, that one should not taste the filling or modak before giving it as "Prashad" to the God. So, do your pooja and then pop them in your mouth :) It will be full of goodness :)

Happy Anant Chaturdashi to all of you :)

Happy Cooking :)

Happy Hartalika: Celebrating female friendships!!

I love this part of the year... there are so many festivities and celebrations one after another, that it truly brings out the joy of life. Smiles, food, laughter, shopping, meeting families and friends and the age-old traditions that are followed along with it. One such interesting mythological story is that of Hartalika. Hartalika is observed one day before the Ganesh Chaturthi. (Bhadrapadh Shudh Tritiya)

On this day, girls and women pray to Goddess Parvati. Unmarried girls do pooja to get that prince charming they have always been dreaming about and married women pray to get the same husband in all the lives, also for happy successful married life. It is a belief that once you take the oath of Lord Shiva, you shouldn't break it, hence women continue to do this pooja each year till they are alive.

Parvati was the daughter of Himvan (the king of Himalayas). "Parvat" means Mountain, hence being the daughter of the king of mountains, she was named Parvati. It is said, when Parvati grew of age, Narad Muni brought in the message of Lord Vishnu to marry her. Himvan was very happy to hear this, but Parvati had secretly loved Lord Shiva. Hence, without telling her parents, she ran off with her female friend into the forests. Harit ( = Haran =abduction) and Alika ( = alichya = friend). Hence the name, Hartalika.

On the banks of the river, Parvati made a "Shivling" of sand and started meditating and praying to Lord Shiva. Initially, she ate raw leaves, but later on even left that. This we call as "Upvas" meaning fast. Seeing this, Lord Shiva was pleased and agreed to marry Parvati as per her wish. 

Seeing his daughter's willpower and faith, even Himvan agreed to get Parvati married to Lord Shiva. So, since all this was achieved by the help of Parvati's female friend, girls and women(known as suvasini's) fast all day long on this day and then do pooja together of idols of Shiva and Parvati made of sand. The fast is then broken the next day as the Suvasini's stay awake all night long playing games such as Jhimma, Phugdi, Tiprya etc.

This day also celebrates the friendship among female friends. Having a friend to tell your secrets to, and one whom you can count on in moments of need is a part of life. So lets say cheers to all our women friends as they are our true support and let us decide on this day, to cherish the relationship for lifetime. 

Unfortunately i don't have any recipe of Modak on my blog yet, so i am going to make some tomorrow for Ganesh Chaturthi and post one. Meanwhile, if you don't want to go traditional and enjoy some other lip-smacking sweets, here are some ideas :

1. Gulkand Chocolates : http://cookininpajamas.blogspot.in/2013/11/gulkand-chocolates.html

2. Coconut ladoos : http://cookininpajamas.blogspot.in/2013/10/coconut-ladoos.html

3. Pajama "Pop in the mouth" Ladoos : http://cookininpajamas.blogspot.in/2014/02/pajama-pop-in-mouth-ladoos-rose-day.html

4. Naaralachya Vadya : http://cookininpajamas.blogspot.in/2014/10/dusshera-special-naralyachya-vadya.html

Happy cooking and wish you all a Happy Ganesh Chaturthi :) Let us all say, "Ganpati Bappa Morya" :)