Wednesday, September 7, 2016

Jeera Kadalai Paruppu Puranam Poli | Sweet Dal Flat Bread

Jeera Puran Poli is an Indian sweet flat bread glazed with sugar syrup.

1. For Sugar Syrup:-
  • Sugar - 1 cup
  • Water - 1 cup
2. For Dal stuffing( Kadalai Paruppu Puranam):-
  • Channa dal/ kadalai parupu - 1 cup
  • Jaggery, powdered or grated - 1/2 cup
  • Cardamom powder - 1 tbsp
  • Grated Coconut - 1/4 cup
  • Salt - a pinch

3. To make poli dough:-
  • Maida / All purpose flour- 1 cup
  • Salt - a pinch
  • Turmeric powder - 1/4 tbsp
  • Oil as required
  • Ghee or butter – for frying and to drizzle on top after cooked


1. To make sugar syrup:-
  • Combine water and sugar in a saucepan over medium-high heat.
  • Bring the mixture to a boil and stir until the sugar has dissolved in to the water. Cool before using. Set aside. 

2. To make Dal Stuffing / Kadalai Parupu Puranam:-
  • Soak chana dal for 30 minutes.
  • Cook the dal with pinch of salt in a pressure cooker till 3 whistles. Drain the dal water completely after cooking. Let it cool .
  • Now using a blender, grind the dal into a fine paste and keep this aside. 
  • Heat 1 tbsp of ghee in a pan, add grounded dal, powdered jaggery, cardamom powder and grated coconut to it and mix well.
  • Keep stirring until everything blends well and turn in to thick mixture.
  • Once done let cool completely and make it into lemon sized balls. Set aside. 
3. To make Jeera Puran poli / Sweet Dal Flat bread:-
  • Place the maida flour, salt, turmeric powder and 1/4 cup water in a dough maker. 
  • Pulse and hold to blend and continue processing until dough forms a ball.
  • Divide the dough into small equal balls.
  • Roll each balls in 2-3 inch circle. Place the sweet(puran) ball  in the center.
  • Flatten the dough ball to a thick circle.

  • Put the rolled poli/ rolled flat bread in a heated skillet and let it cook from both sides.
  • Drizzle some ghee on the tawa and cook it for few more seconds.
  • Repeat the same for rest of the dough and puranam(sweet stuffing). 

4. Serving:-
  • Serve the Poli /Flat bread into the warm ghee and sugar syrup and allow it to soak for 3-5 minutes.
  • Sprinkle some shredded coconut for garnishing.
  • Enjoy hot polis !

Friday, September 2, 2016

Green Mango Pickle | Mangai Urukkai

  • Raw Mango - 5 or 6 nos
  • Mustard seeds powder - 2 tbsp
  • Red Chilli powder - 4 tbsp
  • Salt as needed
  • Seasame oil/Gingelly oil - 2 cup or 8 to 10 tbsp
  • Garlic cloves - 5 or 6 nos
  • Fenugreek seeds - 1/4 tbsp

  • Wash and soak mangoes in water and cut them into small dice. set aside.
  • Take a large wide vessel or bowl and add the mango pieces, red chili powder, mustard powder , fenugreek seeds, garlic cloves and 1 cup of oil and mix well. 
  • Place the spice coated mango pieces into the jar.
  • Pour 1 cup of oil on top and cover the pickle jar with the lid. Tie a cloth over the lid and keep it in a moisture free area.
  • On the 2nd day, open the pickle jar and use a dry ladle and mix them carefully. 
  • Cover the jar with lid and tie a cloth over it. Let the pickle marinate for another 4 days.
  • If possible keep shaking the container or stir using a clean spatula 2 or 3 times a day. 
  • After 4 days if you see the oil is floating on the pickle then it is perfect.
  • Mango pickle is ready to be served.