Obattu / Holige / Puran Poli is a sweet flat bread made during festivals, in south of India.  It’s a very traditional Indian Sweet.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and roasted on both the sides using oil or ghee.
It is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and served hot with a dollop of ghee! Yum Yum…

The Name Yugadi or Ugadi is derived from the Sanskrit word Yuga means Age, Adi means Beginning.  According to the Lunar calendar of Hindus, the New year begins or falls on the Chaitra Shudhdha Paadya or the first day of the first Indian month Chaitra.  This generally falls in the month end of March or beginning of April according to the Hindu calendar.  People of Karnataka, Andhra Pradesh and Maharashtrians celebrate this festival.
In Karnataka, traditionally we prepare Obattu / Holige which is usually prepared with Daal, either Channa or Tuvar and is also made with coconut.  We also make Holige saaru using some of the filling / Hoorna and tastes awesome.   I just for a change made it with Poha / Avalakki as I had some Red Poha left over and as it was too little I used it to make this sweet.  It didn't make much difference and tasted very well and my family loved it!

Obattu brings back memories and it's so nostalgic when I think about it.  Every festival especially these big festivals like Sankranthi, Ugadi, Deepavali my Mum was very particular that we should wear new dresses.  My sister stitches very well, a poor girl every festival she had to stitch 3 (dresses) she used to start stitching a fortnight back but wouldn’t finish until the day! she would sometimes sit and stitch all through the night! For us to wear on the festival day! when I think about it now I feel so sorry for her.

We had to get up very early in the morning, I used to draw Kolam (Rangoli), a free hand drawing in front of the house, It was my duty! And help amma in cooking! My youngest sister was the tomboy she used to take her honda and do all the shopping with my dad! It was such fun, first thing amma would do is make the Kanaka (outer covering for the Poli ) as it needs time to soak.  A good 3 to 4 hrs soaking helps in the dough to soften up and stretch very well. So, end of the story, if you are planning to make Poli soak the dough early in the morning and after you finish all other dishes make obattu in the end!
Let’s see how to make this sogasu obattu or Avalakki obattu…,

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Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)

Obattu / Holige / Puran poli is a sweet flat bread made during festivals, in south of India. It’s a very traditional Indian sweet. This flat bread is made by making a sweet filling stuffed, which is covered by dough and flattened like a paratha and cooked on a tawa.

Prep Time 1 hour hour

Cook Time 6 minutes minutes

Total Time 6 hours hours 6 minutes minutes

Servings 15

Ingredients

For Covering

• 1/2 cup Chiroti rava
• 1/2 cup Maida
• 1/4 to 1/3 cup oil
• 1/4 tsp salt
• 1 tsp turmeric powder
• Water as required to make the dough

For Stuffing / Filling (Hoorna / Poorna)

• 1/2 Cup Red Poha / Avalakki
• 1/2 cup freshly grated coconut
• 1 cup Jaggery
• 1/4 tsp cardamom powder
• Maida for dusting (optional)** check notes

Instructions

• Take equal quantity of Chiroti Rava and Maida with a tsp of turmeric and oil, a little salt mix everything together then start adding water to make it into a soft dough. Let the dough bit sticky softer than chapati dough. Knead it very well for at least 5 minutes using one or two tsp of oil if it gets sticky, soak it with the remaining oil and leave it for 3 to 4 hours covered.
  
• Now let’s make the filling.  Take Red Poha in a bowl wash it well and soak it for 10 to 20 minutes hour it becomes soft mash it well, take equal quantity of grated coconut and grind it to almost a smooth paste don't grind it too much as coconut gives out water mix both together and keep aside. Otherwise, you can grind poha, coconut and jaggery all together to a paste.
  
• I have used 1 cup of Jaggery (you can adjust Jaggery to your liking) but don’t reduce it too much, for two things one you won’t get the consistency of the dough as jaggery helps in binding it properly and the taste becomes little bland and won’t be interesting to eat.
  
• Take powdered jaggery in a kadai, add ¼ cup of water for it to dissolve, once it completely dissolves filter it through a strainer to remove the impurities, then return it back to the kadai once it starts boiling add the poha mixture into it and start mixing it well enough so it gets completely combined and allow it cook in a medium to low flame for few minutes, keep stirring in intervals so that it doesn’t get burnt and everything comes to one whole non sticky mass.  Don’t make it too dry that spoils the consistency.  Hoorna/Poorna  is now ready. add one or two tbsp of ghee and leave it to cool down. 
  
• Take the dough and knead it very well with the help of oil, oil helps in stretching the dough like an elastic. Now the dough is ready to make the poli. Make small balls of the filling and covering as shown in the figure. The covering dough should be half the size of the stuffing.
  
• Take grease proof foil or Banana leaf or some foil which can withstand the heat, spread some oil on it then take the stuffed poli and flatten it using your fingertips into a nice round.
  
• Heat a tawa transfer the flattened poli on to it by slowly realising it cook on both the sides, drizzle oil around. Brushing oil flip and cook on both the sides. Once done serve it with a dollop of ghee, serve it hot!
  

Notes

**I use another method to make poli covering, to use less oil my mom makes the dough,  oil it lightly just on around the dough and leaves it in the fridge until needed then take it out and kneads it’s very well like kneading bread and makes it so elastic.

The post Obattu / Holige / Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India) appeared first on My Veg Fare.

- Russell Baker

When the sun hits your head, you need to quench your thirst first ? and for me, I just love drinking plain water.  But, sometimes I don't mind drinking fresh fruit juice.  When we get lots of fresh fruit in the market we can have 5 a day or 10 a day 🙂 make juice or make a salad but just enjoy it. Do you love fruits? Then you are  my  list of best friends ever.  Summer brings out some beautiful flowers, fruits,  and veggies.

Sun was in his full glory, that doesn't mean it reaches 42 - 43C as in India.  When it reaches 25-27C it's unbearable for us here, In my part of the world sun is still playing Hide and seek.  It's been pouring non-stop from past 3 days got tired of seeing rain for so long, I did so much gardening repotted my plants, added new plants, had to dig out weeds and add fresh compost as I have a very clayey soil, it's  hard work.  but love my garden when they are in full bloom.  At least for six months I can enjoy seeing them.

With all the hard work I get some perks as well! three thorns got into fingers, I just ignored the two but the third one was too stubborn, I couldn't sleep the whole night as it became blue and swollen and it was my thumb finger!  so, no gardening the next day but had to go to the  emergency unit to get rid of my splinters, the nurse was smiling and said you come every year just for this.  I had a tetanus injection because I don't know if I had one when I was a kid and my parents can't remember!  Anyways thank God! she removed it and I had trouble cooking and cleaning as it was paining severely.

Am I talking too much pouring away my stories as usual, getting back to this drink, Just before the summer starts in India we have a festival called Rama Navami, it's this time of the year which tells you the summer begins,  In India festivals always are accompanied with loads of savouries and sweets, but this festival is celebrated with just a very few interesting recipes which can be mustered up in few minutes.

Ram Navami means it's just panaka ( a delicious cooling drink) Majjige (Buttermilk /chaas) and Kosambari ( with Moong dal and cucumber).  This is served in all the temples and in homes when you visit on that day!  I could go ahead and say that our ancestors tailored the recipes accordingly to the regions and seasons in which we live in India.  They had a purpose for every recipe and the different oils used in different regions also are apt to that place and their life style.  Back to Ram Navami  as I was telling earlier as it is the time when the summer sets in we get different fruits and vegetables which need to be eaten as it is seasonal and helps you stay strong in the hot summer, you can see loads of Melons ( watermelon/ Honey dew melon/Musk Melon/ Cantaloupe) and loads of cucumber, wood apple, Mangoes and Many more.   Melons and cucumbers as you know has loads of water content in them and helps  you hydrated so, that's why in this festival they serve you with this kind of recipes.  Interesting isn't it?

Yellow Melons are called Kharbooza in Urdu. Both the melons smell gorgeous when you hold it and smell it.  The perfectly riped melons smell awesome.  They really are sweet and taste like honey.

Do you have something like this in your place, it need not have to be a festival but what you would eat most as  your Mother's and Grandmother's made for you to eat during summer time. what are those special fruits and veggies which you find during summer time,  These days you can find everything all through the year which is not what you really need right?

My Mom made these every year during summer but she used to make different types of drinks for us to enjoy the whole of summer, my Mom was a school teacher, it was fun as she used to get holidays as we got!  My Mom is a creative cook and she loved experimenting and it was fun to have her at home as she never got tired of spending more time in the kitchen even with the unbearable heat wave.  This drink brings me loads of memories.

Musk/Honey Dew Melon Drink

Recipe Author: Jayasri
Recipe Type: Juices/Drinks/Mocktails
Prep Time:10 minutes
Cook Time: 10 minutes
Serves: 4
Shelf Time: 2 days

Ingredients:
Any Melon of your choice (Musk/Honey-dew)- 1
Jaggery/Gaur - 1/2 Cup
2 to 3 - Cardamom
2 to 3 Cups - water

Method:
Wash and dry, Cut open the Melon and remove the seeds.
Using a melon baller scoop out few melon balls for garnishing when you serve.
With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
Then mix the squash of the melon and chill it in your fridge and serve it.
Oops! Don't forget to add some crushed cardamom powder.
Enjoy!

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

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Musk / Honey Dew Melon ( Galia / Kharbooza) #Drink OR Make a #salad!

Most delicious and awesome drink, You would want it a second and third helping.

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jayasri

Ingredients

• Ingredients:
• Any Melon of your choice Musk/Honey-dew- 1
• Jaggery/Gaur - 1/2 Cup
• 2 to 3 - Cardamom
• 2 to 3 Cups - water

Instructions

• Method:
• Wash and dry, Cut open the Melon and remove the seeds.
• Using a melon baller scoop out few melon balls for garnishing when you serve.
• With a spoon scoop out all the flesh and mash it well. ( My Mom used to squash it using her hand to a pulp)
• In 2 to 3 cups of water or you can use more water adjust to the consistency you like!, there's not an exact measurement for this.
• Dissolve the grated jaggery until it dissolves then filter it through a sieve. Usually, they have impurities, as this is a raw product.
• Then mix the squash of the melon and chill it in your fridge and serve it.
• Oops! Don't forget to add some crushed cardamom powder.
• Enjoy!

Notes

Notes:
It shouldn't become too squashed like grinding it in a mixie. But if you preferred to do so you can do it if you don't want to use your hand!
There is no exact measurement of water, If the melons are very sweet you don't need a lot of Jaggery.
Jaggery comes in round blocks or square blocks, grate or mash them up and use them as you require depending on the sweetness of the melons. Jaggery/Gaur is a sweetener used in India, it is not a processed sugar and is the raw product of cane and is a better option than sugar.

The post Musk / Honey Dew Melon ( Galia / Kharbooza / Canteloupe ) #Drink OR Make a #salad! appeared first on My Veg Fare.

Three weeks ago one fine day, yes, I mean it! I know you are wondering fine and English weather not a good combination, but a big YES! just like today :).  It was a  beautiful sunny day for almost a week and I was so thrilled to think that finally the spring is here, my tulips have all blossomed beautifully and my little cherry blossom tree is full of pink flowers and all the perennial shrubs are springing back to life.   I was literally dancing with joy! Ahem.., don't laugh if you are in this part of the world you would too!  I am a fanatic gardener, mean to say I am not an expert but love gardening I try my best to keep all my plants alive (most of the time).

Remember my post when  I told you about the wind which took off with my greenhouse and all the pots in it.   It destroyed few of my plants and pots, my garden was looking like somebody ransacked my garden with a vengence. Every day I used to stand in my conservatory and cry myself in my heart thinking when is all this going to be set right?  Sigh.

All these days I hadn't stepped out to clean up my garden, I hate to go out when it is cold and your hands go freezing. When the sun came up it was like a gold lining on every cloud visible.  My conservatory gets too hot when the sun is bright.  Anyways I was so excited at last I could clean up my garden did a lot of jobs cleaned out the whole garden got rid of all the weeds and made space for the sprouting plants.  Had to bin few pots and sorted out all compose and I have dumped them in a big bin so I can sort it out later, when doing all this I got really thirsty that was when I made this lemonade,  I make this  often because I love it!, If you taste it you would too.

It brings back memories, it's always going back to our memory lane! something to chew on when you are getting old. The good old memories bring joy, happiness, tenderness and all the sparkle in your eyes right? Just like spring.  Amma(mum) used to make this lemonade often made this for us to keep us hydrated.  Summer in India is unbearable we get our school holidays just for the kids to stay at home.  That's when we need lots and lots to drink, my parents never bought any aerated drinks for us it was always homemade and super healthy with  herbs and an Ayurvedic touch to it.  This is one such drink which we used to enjoy.

I don't make this lemonade just during summer, but whenever I feel I need some refreshing drink, As I don't drink any aerated drinks very rarely I take a sip or two of coco-cola or a fanta, I always love to drink fresh fruit juices.  This reminds me of Banglaore my home town, during summer we have all these shops spring up where they sell fresh fruit juices.  So,  when I went out I used to go looking for these kinds of shops where we would get fresh fruit juices. I don't get this  kind of happiness here, it's always bottled juices in our supermarkets!

Coming back to this recipe, it has a touch of Indian panakam (juice) recipe it's so delicious you will love it,  It has also turmeric and ginger which has anti-inflammatory properties, helps you in many ways good for joint pains, osteoporosis, digestion and has many health benefits.

LEMONADE WITH INDIAN SPICES

Recipe Author: Jayasri
Recipe type: Juices/Drinks/Mocktails
Prep time: 10minutes
Time: 20 minutes
Shelf life: 1 month
Serves: 8 to 10

Ingredients:

1 Cup Sugar/1/4 to 1/3 cup of grated Jaggery*
1/2 to 3/4 Cup Lemon/Lime Juice from 10 Lemons/Limes
3'' turmeric stick
2'' Ginger
3 cloves
3 to 4 cardamom pods
3 and 1/2 cups of water

Method:

Using a pestle and mortar or a mixie grind dried turmeric, ginger, cardamom  and cloves. (I used my pestle and mortar and crushed all of them).  In a vessel take 3 cups of water add the crushed spices and add it to the water and allow it to boil for 10 minutes in a low to medium flame.  Then add sugar or Jaggery and boil for another 3 to 4 minutes. Once the sugar dissolves filter everything into another bowl and then allow it cool down completely.

Once it cools down completely add the filtered lemon/lime juice and mix well and store it in an air tight clean bottle and store it in the fridge as it is like a squash you can add water and serve it.

NOTES:

*You can use sugar or Jaggery to make this I have given measurements to my liking you can increase or decrease the sweetness apt to the Lime/Lemons you use.

I have given the shelf life as a month, but I have used it before that.

C you soon with a cold soup stay tuned and enjoy the weather.

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Lemonade with a Indian Spices

A very refreshing drink which is not only delicious but is loaded with aniti-inflammatory properties and keeps fresh and hydrate in summer

Course Juices/Drinks/Mocktails

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jayasri

Ingredients

• 1 Cup Sugar/1/4 to 1/3 cup of grated Jaggery*
• 1/2 to 3/4 Cup Lemon/Lime Juice from 10 Lemons/Limes
• 3 '' turmeric stick
• 2 '' Ginger
• 3 cloves
• 3 to 4 cardamom pods
• 3 and 1/2 cups of water

Instructions

• Using a pestle and mortar or a mixie grind dried turmeric, ginger, cardamom and cloves. (I used my pestle and mortar and crushed all of them). In a vessel take 3 cups of water add the crushed spices and add it to the water and allow it to boil for 10 minutes in a low to medium flame. Then add sugar or Jaggery and boil for another 3 to 4 minutes. Once the sugar dissolves filter everything into another bowl and then allow it cool down completely.
• Once it cools down completely add the filtered lemon/lime juice and mix well and store it in an air tight clean bottle and store it in the fridge as it is like a squash you can add water and serve it.

Notes

*You can use sugar or Jaggery to make this I have given measurements to my liking you can increase or decrease the sweetness apt to the Lime/Lemons you use.

I have given the shelf life as a month, but I have used it before that.

The post Lemonade with Indian Spices appeared first on My Veg Fare.

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder.  If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder.  I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here.  You would love that too..., But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this.  She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.

This post and this recipe is dedicated to her, she has a very special place in my Heart - I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers.  Well, any way I made around 1 and 1/2  to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do....

CHUTNEY PUDI - BANGALORE STYLE
Recipe source : Leela Aunty

 INGREDIENTS:

175 gms Channa dal (3/4 Pav)
115 gms Urad dal (1/2 + 2 tbsp Pav)
375 gms Copra/Dry Coconut
50 gms Guntur
50 gms Byadgi
12 gms Mustard seeds
40 gms Tamarind
1/2 cup / around 120 gms - Acchu Bella (Square Jaggery)
5 to 6 twigs of Curry leaves (around 1/4 cup)
2 gms of Hing/Asafoetida
1 and 1/2 tbsp Salt ( adjust accordingly)
Oil as required

SEASONING:
2 to 3 tbsp of Oil
1 tsp Mustard seeds

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will  give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don't run it too much. Next  batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.

Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off.  Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:

In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do...
adieu.., c u soon with an other recipe....

Take an other look at my Chutney powder and I will sign off...

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour.  These chilies have are not too spicy and gives a sweetness to the dish (don't get confused they are spicy too but not as spicy as the other varities - more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES: These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference.  As I don't get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it....

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind - I have give few links I found googling click on them.
Jaggery / Goor / Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms.  Hope this helps

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Chutney Pudi - Bangalore style appeared first on My Veg Fare.

BLACK GRAPES PULIYODHARAI / BLACK GRAPES IN TANGY SPICY SAUCE RICE



INGREDIENTS FOR PREPARING THE PULIKAACHAL
Black Grapes 400 to 450 gms (1and 3/4th Cup Juice)
3 tbsp of  Thick Tamarind Juice ( from 15 gms of Tamarind)
3 tbsp Salt
80 gms Jaggery
60 gms Rasam Powder (Molagapudi)
1 tsp of Asafoetida
1/2 tsp of Turmeric powder
1/4 tsp Fenugreek seeds/Menthya/Methi seeds
1 tsp Coriander seeds
1/2 tsp of Pepper corns
SEASONING:
1/4 cup oil
1 tsp Mustard seeds
few curry leaves
METHOD:
First of all pluck the grapes from their stalks, Immerse them in salted water for at least half an hour, clean the water and use fresh water and rinse them again, this is the way I always use my Grapes just to make sure that  If it is been treated with Insecticides or pesticides are removed for good.
Microwave Tamarind  for a minute with 1/2 cup of water and allow it to cool .
Meanwhile try to find seedless Grapes, which makes your job much easier, other wise find some body to help you with removing the seeds, mine had single seeds, some were seedless too, so it was quick for my family to remove the seeds. (Just be cautious like me, that they slice one and eat the next one in the process! even then I lost few grapes :)).
Once the Grapes are done, run them in a mixie, and make juice, filter it and you would be left with pith, using some of the juice with the pith again blend it well into a smooth puree. I got exactly 1 and 3/4th cup of Juice, If you have more juice either you drink it or you can use it to make the Pulikaachal only adjust the Ingredients by tasting it now and then :)).

Then take a big pan/wok, heat oil, once it is hot add the sesonings in the list above, once the mustard seeds spluttter, Add the Grape juice and allow it boil, for few minutes until it reduces a little bit, now add the Tamarind juice and allow it boil, once it starts boiling vigorously, be carefully as it starts splattering every where, so I always reduce to a medium flame, and keep stirring around very often which reduces the splattering,
Meanwhile in a pan heat 1/4 tsp of oil and  fry fenugreek seeds, coriander seeds and pepper corns, then grind it into a fine powder and keep aside.
When the Juices are boiling add the Rasam powder and the powdered Masala to it and salt and keep boiling for few more minutes, then add Jaggery and now it starts thickening very soon, so be careful keep stirring and it starts to thicken and becomes like a Gojju or should I say kind of lehya (sauce).

Once the Gojju or Pulikaachal is ready as you can see above it was quite tasty.

TO PREPARE BLACK GRAPES PULIKAACHAL/TANGY SAUCE RICE


INGREDIENTS:
2 Cups Rice
5 to 6 Cups of Water (use it according to your Rice )
Salt as per taste
SEASONINGS:
3 to 4 tbsp of Oil
2 to 3 Red Chillies
1 tsp Mustard seeds
few curry leaves
one fist ful of groundnuts/Peanuts
1 tbsp channa dal
1 tbsp Urad dal
1/2 tsp of Asafoetida
EXTRA SEASONING FOR THE RICE
3 to 4 tbsp of Til seeds
1/2 cup of Dry Copra/Dry coconut

METHOD:
Now go ahead and prepare the Rice,
First of all Prepare the Rice, Make rice like you make for Chitranna/ or for any Rice bath, allow it cool and separate the grains.
Take a pan and dry fry the Til seeds once they start to splutter, switch off the stove and keep aside when it is cool, Mix it with Grated Dry copra and make it into a powder, this powder will be little moist, no need to panic it is how it is meant to be, Because Till seeds and Dry Copra release their oils when grinding :), Keep this powder ready to use later.
Take a big pan or wok heat oil then add mustard seeds once they splutter add the Ground nuts and fry for few minutes, keep the flame low the peanuts start breaking up or making noises,add the Red chillies, now add the dhals and curry leaves once they change colour put of the stove, I usually add the Pulikaachal to this and loosen it, so it is easy for me to mix it with rice, My mom she spreads the rice on a large plate, top it with the required quantity of pulikaachal/Tangy Sauce needed to the amount of rice we are using and  pour this hot Seasoning on to it. Either way it doesn't make any difference, I prefer to do it like this.
To this Seasoned Pulikaachal add Til and Copra powdered and required amount of salt, then mix it with rice throughly well incorporated.
Once it is well and evenly covered with the Tangy Sauce leave it at least for an hour before serving, this way the rice absorbs the Flavours well and will taste very well.
Serve it with popadoms or Cucumber Raitha or as I love to eat it with Carrot Kosumbari.
Here is an other click of Grapes Rice.

MY VERDICT: When I made it, I asked my Hubby to taste it, he said it has come out very well, only my friend knew I had used Grapes instead of Tamarind, I saw my H raising his eyebrows and said it was really good, My girls were very happy that their favourite puliyogarai still tastes like puliyogarai :)!, and My Son who love and can live on puliyogarai everyday said - Wow mum, an amazing creation, our favourite dish made with healthy Ingredients, He only came to know when I asked him to put the left over pulikaachal into a box and keep in the fridge.
NOTES: Pulikaachal made with tamarind usually stays up to 6 months to an year. I don't know how long this one stays, This kind of Rice, tastes better the next day!, Use pulikaachal to your taste and to the amount of rice you are using.

I like to thanks Satya, for hosting this event Twist the traditional - Puliyogarai, otherwise I would have never thought of trying this out!, Many many thanks to you Satya, this is for your event, I am also sending this to Nivedita's Original Recipes only started by Pari of Food delicious.

C u soon with a new recipe , take care , bye...

The post Black Grapes Puliyodharai / Black Grapes in Tangy Spicy sauce Rice appeared first on My Veg Fare.

Hi friends, After a long time I decided to post something to start with! this is long awaiting post from my blog, I know lot of you would have posted this recipe, I made this on January 11th as it marks the 27th Stanza of Thirupaavai, and is called Kudaarai vellum.

I belong to a community called Iyengars (Vaishnavites), as we all know that we follow calendars according to Lunar or Solar, Tamilians follow the Solar calendar and so they call their month in different names and follow a Tamil Panchangam for auspicious events like Marriages, Upanayanam etc., So accordingly this month is Maargazhi Maasam (December 15th to January 14th), This month is very Important to us as People get up very early in the Morning and Pray to God for Moksha (Salvation).  So, why is this in this month....
It's a little story which I will not be able to write it down here as it will take a lot of space!, Godai or Andal as she is called is one of the 12 Alvars, She Devoted her whole life in trying to reach God! as a small girl and in the end she marries him that's how she at last reaches his abode If you click on to the link on her name you can read the story of her, She Prays to Lord Vishnu in the month of Maargazhi, as it is the coldest month and her penance is nothing concerned to religious rites but she says as the month is so cold getting up so early in the morning and following these simple things in her life she tries to please the Lord It is kind of Tapas (Penance) in her own way and yearns for the everlasting Service to the Lord , she has a written a Poem of 30 Stanzas which is called Thirupaavai, also called Paasurams in Tamil in praise of Lord vishnu and it is a part of the Divya Prabandham, a work of the Alvars.
Each song is sung each day during this month, and unmarried girls try to follow the little things she describes as kind of penance to the Lord to get Good Husbands!!, Vishnavas sing these songs to bring Peace, Prosperity and Divine Grace towards reaching Moksha (Salvation).
In the 27th stanza, she comes out of her Penance and Dresses up nicely and makes this sweet Porridge offering to the Lord, she even describes how this sweet should be...
She says '' Today is the day she will come out of her Vratham and adornes herself with beautiful jewels and clothes and will make Ksheeranam with milk and Jaggery and lots of ghee, wherein the ghee will flow down to her elbow when offering it to the Lord'', So that is how this Shakkarai Pongal should be made with lots of Ghee!!.
Well, as the days went by and People became health consicous, nobody wants to make Pongal that way!, but still we do get Sweet Pongal as Prasadam in temples the way she describes :)).

So here is my version of Sakkarai Pongal....

SAKKARAI PONGAL (SWEET PONGAL) 

INGREDIENTS:
1 to 1 and 1/2 of Jaggery (use Paaku Jaggery / Unde Bella)
1 Cup of Raw Rice
 1/2 Cup of Green Gram /Hesaru Bele / Paitham Paruppu / Moong dal
1 tsp of Cardamom powder
A Pinch of Pacchai Karpooram (Edible Camphor)
1 and 1/2 Cup Milk
1 and 1/2 Cups of Water + 1/4 cup Water
1/4 tsp of  Nutmeg
2 tbsp of Cashewnuts
2 tbsp of Kishmish/Raisins/Dried Grapes
1/2 Cup of Pure Ghee / Clarified Butter (increase it more if you enjoy eating ghee)

METHOD:
First of all in a wok add a tsp of Ghee and fry Green Gram into Golden colour, which gives a nice aroma around the Kitchen.
Then In a thick bottomed vessel take the washed rice and Moong dal with 1 and 1/2 cup of Milk and 1 cup of Water and either cook it directly on the stove if you are using a thick bottomed vessel (Vangala Paanai) or Mud Pot, I made this in a pressure cooker, Cook dal and Rice with milk and water close a lid to the vessel and pressure cook up to 3 whistles, ( If cooking directly I close a lid to the vessel as we know that when milk boils it froths up and spills out so it is better to close it with a lid and put a ladle in it, which helps the liquid not coming out ).
Meanwhile take Jaggery and 1/4 cup of water (use Jaggery according to your tastebuds) and allow it to completely dissolve it in the water, then leave it for 2 minutes allowing the impurities to settle down,  filter the Jaggery as it usually has impurities, take the filtered Jaggery in a vessel and start to boil it, until it reaches a ball consistency you can test this by dropping a tiny bit into a cup of water, where you can see that it doesn't spread out into the water but you can see it well and where you can bring it into a ball (next time I will try to take a photo tutorial of this).
It is important that you do this even after the cooker cools because when it reaches ball consistency it becomes hard and you have a add a little bit of water to keep in this consistency until your cooker cools, It's just the timing no need to panic, Once the whistle is gone, take the cooker out from the stove and keep it on a table top on a stand (as it will be very hot!), otherwise the heat from the stove keeps the cooker still warm for a bit longer.

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GOLGOPPAS

 

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