AroundTheKitchen

Youtube video link -  Youtube recipe link 1. In a pan heat 2 tbsp ghee, 2. Fry dry fruits in ghee until light brown in colour, 3. In other pan, heat 4 cups of water, 4. After the water boils, add 1 cup of soaked sabudana and cook for 5 to 6 mins on low to medium flame, 5. Add the leftover puran mixture and mix well until well combined, 6. Add 3/4th cup of jaggery syrup, 7. Note that puran mixture already has sweet, 8. Add a pinch of salt and cook for another 5 mins on medium flame,  9. Add 1 cup of thick coconut milk and cardamom powder and turn off the gas, 10. Cover with a lid for 10 mins and top it up with dry fruits to serve.

PURAN POLI RECIPE 1. Soak 1 cup Channa dal for 5 to 6 hours, 2. In a cooker, add soaked channa dal, ghee (1tsp) and Turmeric powder (1/2 tsp), cook for 4 whistles until dal is soft and mushy,  3. In a pan, add cooked dal, Jaggery (1 cup), Cardamom and sugar powder (1ssp) and Nutmeg powder (1/2 tsp),  4. Cook and keep mashing the puran mixture until dry and well combined. Takes around 7 to 8 mins. 5. Put in mixer and grind to make fine paste, 6. FOR DOUGH - take Maida (1 and 1/2 cup) and wheat flour (1/2 cup), salt (pinch), Turmeric (1/4th TSP) and Oil (2 tbsp), 7. Knead into soft dough and apply oil over the ready dough and set it aside for min 30 mins, 8. After 30 mins, knead the dough again and make small dough balls, 9. Stuff the pirqn mixture in the dough and make small thin chapati, 10. Cook on both sides for 30-40 seconds on medium flame,  11. Serve with Ghee and enjoy.

Click here to see Video Steps to make modak: take a small portion from the dough, flatten the dough ball in your palms, start pinching the sides of the flattened ball from all the sides, keep pinching and pressing the sides, until it make a cavity or vati, fill the modak stuffing in the cavity or vati that we made, to make the design, pinch the sides and make a straight line till the end, do it from all the sides, once all the layers are done, rotate and gather all the layers together, once all the layers are gathered, pinch the top and close it, apply some ghee at the modak of the modak and steam in the steamer for 10-12 mins on low to medium flame.

INGREDIENTS: 1. Pomfret Fish 2. Turmeric Powder - 1 tsp 3. Red Chilli Powder - 1 tsp 4. Salt - 1 tsp For Crispy Coating: 1. Rava - 1/2 tsp 2. Red chilli powder - 1/2 tsp 3. Salt - 1/2 tsp METHOD: 1. Cut pomfret fish into slices, 2. Wash the fish nicely, 3. now add masalas for coating, 4. add turmeric, red chilli and salt on the fish and coat the masalas nicely, 5. set the fish aside for min 30 mins, 6. now in other plate take, rava, red chilli powder and salt and mix well, 7. coat the fish with the rava mixture, 8. heat the tawa nicely and put 1 or 2 tbsp oil on the tawa, 9. after the oil is heated, put the fish on the tawa and fry until golden brown on both the sides, 10. POMFRET FISH IS READY TO SERVE.

PALAK PURI Ingredients: Wheat Flour - 2 cups, Salt - as per taste, Turmeric - 1/4th TSP, Red Chilli - 1/2 TSP, Coriander Powder - 1 TSP, Jeera Powder - 1/2 TSP, Garam Masala - 1/2 TSP, Chat Masala - 1/2 TSP, Palak Puree - 1 cup or as required for kneading dough Oil - 1 TSP for dough and for deep frying. Method: In a bowl, add Wheat Flour and all the masalas, mix flour and masalas well together, now slowly incorporate palak puree in batches or as required for kneading soft dough, once, kneaded set the dough aside for 15 mins, heat Oil in frying pan on medium flame, take small portion of dough and roll into small puris, deep fry the puri on medium flame until light brown colour on both the sides.  delicious PALAK PURI ready to serve!!!

INGREDIENTS: RICE - 2 CUPS POHA/AVALAKKI - 1 CUP UDDINABELLE/URAD DAL - 1 CUP WATER -1/4th cup SALT - 1 TSP METHOD: Soak 2 cups of rice in water for 4/5 hours, after soaking rice, blend it in a mixer into thick paste, soak poha/avalakki for 10/15 mins and soak udinnabelle/urad dal for 2 hours. after soaking poha/avalakki and udinnabelle/urad dal, blend in mixer into a thick paste. mix rice, poha/avalakki and udinnabelle/urad dal paste together, add 1/4th cup water to the paste and combine well, cover the dosa batter with a lid and place it aside to ferment for 8 hours or overnight, after fermentation, add 1 tsp salt and mix it well with the dosa batter, heat the dosa tawa and grease with oil/ghee after the tawa is heated, pour spoonful of batter and spread evenly, cook dosa on medium heat for 2 mins on each side until golden brown, dosa is ready to serve.

INGREDIENTS: 1. Maida - 125 grams 2. Sugar - 80 grams 3. Cocoa Powder - 35 grams 4. Coffee Powder - 1 tsp 5. Salt - 1 pinch 6. Baking Powder - 1 tsp 7. Oil - 1/4th cup 8. Milk - 1/2 cup 9. Chocolate essence - 1/4th TSP Method: 1. Preheat the cooker for 10 mins, do not put cooker whistle or ruuber on the cooker lid, 2.  Combine all the dry ingredients together - maida, sugar, cocoa powder, coffee powder, baking powder and salt, 3. add wet ingredients - oil, milk, essence and combine well to make the cake batter, 4. once the batter is ready, grease the cake mould with oil/maida or parchment paper, 5. pour the cake batter and tap the mould to release air bubbles if any, 6. Place the mould inside the cooker, over the cooker plate or salt, 7. Bake the cake for 25/30 mins on medium flame, 8. after 25 mins, insert a knife in the center to check if the cake is fully baked, 9. if the knife comes out clean, it means the cake is baked, if the cake doesnt comes out...