Sweet Boli- Sweet Flatbread

Boli looks similar to the Chappati’s/ Roti’s that we usually have. Boli prepared with channa dal/ split chickpeas and Jaggery.

Preparation time:- 25 minutes

Ingredients Required:-

1. Chickpeas/Chanadal- 1 cup

2. Shredded Coconut- 3/4th cup

3. Jaggery- 1 cup

4. Maida- 1 cup

5. Turmeric- 1 spoon

6. More love

For the filling

-Soak the chickpeas overnight. Filter the chickpeas and roast them well with shredded coconut, till they turn golden brown.

– Grind in a processor.

– In a Kadai, add some ghee. Mix the powdered chickpeas and make it to a paste consistency. Let it cool.

For Boli

– Meanwhile, in a vessel add 1 cup maida and turmeric. Keep adding water till they are soft in consistency and shaped in a round ball. Keep adding oil.

– Take some banana leaves, toss each leaf back and forth on the heated pan.

– Spread the boli content on the leaf and let it heat for some time.

– Add the filling in between. Roll and flatten the content till the filling is spread evenly. Keep tossing until they turn golden in color.

NOTE: Have it hot with ghee or butter spread on top. You can also dip this in hot milk.

Akaravadisal-Sweet Milk Pongal

Akkaravadisal is a sweet dish similar to sakkarai Pongal but prepared with rice, jaggery, and milk. The rice cooked in milk is a typical Tamil Brahmin recipe (Iyengar recipe) and made during the Pongal festival. (During the process, I completely forgot to click pictures, kindly excuse)

Preparation Time:- 20 minutes

Ingredients Required:-

1. Raw Rice- 1 tumbler

2. Split Yellow Moong dhal- 1/3 tumbler

3. Ghee – 3/4 tumbler

4. Milk- 4 tumblers

5. Jaggery- 2 and 1/2 tumblers

6. More love

– Roast the rice and split yellow moong dal in a pan until they turn golden brown. 

– Pressure cook the content mentioned above with three tumblers of milk up to 4 whistles. 

– Mix and mash the material to a thick consistency. 

– Meanwhile, Heat the jaggery in water and let it boil.

– 1 Tumbler of ghee to be mixed with the jaggery content and combine this with the pressure cooked items. 

– Season with saffron, raisins, and roasted cashews. 

– Serve hot with more love.

Kozhukattai- South Indian Modak

During every birthday of Lord Sri Ganesha, in India we prepare Kozhukattai and make it as an offering to him.
It is supposed to be one of the favourite dishes of Lord Ganesh.
In Tamilnadu, it is called as Kozhukattai whereas in other parts of India it is known as Modhakam.
Mostly, this is prepared mainly from rice and in some parts it is prepared from wheat or maida.
In Kozhukattai , there is a sweet and a salt variety.
Have you ever wondered how these are made? Last year, during Vinayaka Chaturthi I got a chance to see how they prepare it.(Yes! It took me one whole year to write a post about it!)

INGREDIENTS REQUIRED

·       Rice                –                 1 cup 
·       Coconut          –                  one
·       Jaggery           –                  150g
·       Cardamom Powder     –        ½ tsp
                                                   

Dough Paste

Puranam

How to Prepare:

• Soak rice in 2 cups of water and keep it aside for an hour.
• After one hour, completely squeeze the water out from the bowl, powder it.
•  Boil 1 and ½ cups of water.
•  Add 2tsp of gingerly oil.
• Mix the powder in the boiling water and make soft-smooth dough.
•  Keep it aside by closing in a wet cloth.
• Meanwhile, grate the coconut.
• Add Jaggery and the grated coconut into the frying pan.
• Mix them till it turns golden brown and add a pinch of cardamom. This is called “Puranam” for making Kozhukattai.
• Now, Keep this “Puranam” aside and let it cool.

Dough Balls

Coming to the dough part, make them into small balls as shown in the picture.

(Picture above shows the small balls of the dough)

• Now, from each ball make a small cup like shapes.
• After the “Puranam” has cooled down, according to the size of the cups (Dough) keep the “Puranam” inside the cup-dough and close it.
• Here comes the final part of the preparation, keep these uncooked Kozhukattai’s inside the cooker and steam it for 10 minutes.

HAPPY Kozhukattai-ying!!!