Puran Poli

Ingredients

For filling:
2 cups chana dal
2 cups sugar
1/4 cup gud (jaggery)
1 tablespoon powder of elaichi (green cardamom)
2 pinches of jaifal (nutmeg) powder

For cover:
1 cup aata
1 cup maida
1 teaspoon desi ghee
Pinch of salt

Desi ghee

Process

Pressure cook dal with 3 cup of water till it nicely cooked.
When it cools down, grind it in mixer.
Put it in a pan, add sugar and gud and cook it till it becomes thick like mashed boiled potatoes.
Mix elaichi and jaifal powder in it.
This stuffing is called puran.

Mix aata, maida, salt and ghee well and make a soft dough by adding little water at a time.
Divide aata and puran into 10-12 balls.
Stuff puran into aata balls and seal properly.
Roll out puran poli and cook on tawa from both sides.
Smear desi ghee on both sides and cook well.
Serve puran poli topped with a dollop of desi ghee and nimbu ka achar.

Tip – Puran can be refrigerated and used for 3-4 days.

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Mangode

Ingredients

1 cup chilke wali moong ki dal (green gram dal)
2 teaspoons saunf (fennel seeds)
2 teaspoons khada dhani (coriander seeds)
1/2 inch adrak (ginger)
2 green chillies
1 tablespoon finely chopped coriander
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Pinch of hing
Salt to taste
Oil for frying

Process

Soak moong dal for atleast 4 hours in water.
Rub the dal by hands to separate the peels/chilke from dal.
Pour water repeatedly, and remove the floating chilke as much as possible.
Grind dal coarsely along with adrak and green chilli without water.
Add saunf and dhania and just churn for a second so that it remains coarse.
Remove this batter in a bowl.
Add haldi, lal mirch and hing and pour 1 tablespoon hot oil on it.
Add coriander and mix well.
Deep fry mangodes till it is golden and crisp.
Serve hot with green chutney and imli ki chutney.

P.S. – Moon dal without chilka/peels can also be used however this tastes better.

Moong ke Chile

Ingredients

2+3/4 cup khada / sabud moong
1/4 cup rice
1/4 cup urad dal
2 green chilli
1/2 inch piece of adrak
2 cloves lahsun
2 tablespoons finely chopped hara dhania
1 cup curd
Salt to taste
Oil

Process

Soak moong, rice and urad dal together for 4-5 hours.
Grind it with adrak, mirch, lahsun in a mixer jar.
Add salt, dahi and hara dhania.
Keep aside for 4-5 hours.
Now make pancakes / chila on tawa.
Smear oil and then filp it to allow it to cook on other side.
Serve with green chutney or ketchup.

Kairi ki Dal

Ingredients

1/2 cup toor dal / arhar dal
1 tablespoon finely chopped kairi (raw mango)
1 tablespoon gud (jaggery) (Can be adjusted as per taste)
1 green chilli chopped
2 teaspoon oil
1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1 tablespoon finely chopped hara dhania
Salt to taste

Process

Pressure cook the dal.
Add kairi, gud, salt, haldi and mirch and boil it for 3-4 mins.

For tempering:
Heat oil.
Add rai and hing.
Pour it on dal.

Garnish with hara dhania.
Serve with rice.

Capsicum Besan

Ingredients

3-4 medium capsicum chopped
1/2 cup coarse besan
2 tablespoons oil
1 teaspoon rai
1/4 teaspoon hing
3/4 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon sugar (optional)
2 teaspoons lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add capsicum, lal mirch, haldi and salt.
Mix well cover and cook on low flame.
Add besan and sugar and cover it the besan is cooked.
Serve hot with phulka or paratha.

Moong ki Dal

Ingredients

1 cup chilke wali moong ki dal
1 tablespoon oil
1 teaspoon rai (mustard seeds)
Pinch of hing
1 onion finely chopped
1 tomato finely chopped
1 green chilli finely chopped
1/2 teaspoon haldi
3/4 teaspoon lal mirch
1 tablespoon finely chopped hara dhania
Salt to taste

Process

Pressure cook the dal.
Heat oil in a pan and add rai and hing.
Add onion, tomatoes and green chilli and fry till its soft.
Add lal mirch, haldi, salt and cooked dal.
Allow it to boil for 2 minutes.
Garnish with hara dhania and serve!