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Peanut

Breakfast/ Maharashtrian/ Quick n Healthy

फोडणीची पोळी / Phodnichi Poli – Leftover Rotis Makeover

Tadka,  Phodani,  bhagar,  vaghar, chaunk or tempering or seasoning, we may call it by different names but we all agree that it’s one of the greatest inventions of Indian Cooking! A method that’s widely used in Indian Cooking and the only ubiquitous ingredient in many of our traditional dishes from North to South and East to West.

A simple method in which whole or ground spices – such as  mustard seeds, cumin and coriander with some hing and turmeric are added to hot oil or ghee. The heated oil or ghee has amazing qualities of extracting and retaining vital nutrients from the added ingredients, the same technique being used since ages for making Ayurvedic oils and medicated ghees.

The hot oil or ghee infused with the aromas of whole spices is so magical that it can elevate any basic ingredient, including as humble as a leftover roti or poli in Marathi. And what you get is a popular Maharashtrian dish; extremely tasty, super easy and a perfect healthy breakfast item that pairs nicely with a cup of chai or bowlful of fresh yogurt.

leftover-roti-makeover

It tastes best with leftover rotis as they tend to absorb oil more easily due to their extra dryness. A simple tadka with standard ingredients and curry leaves with some characteristic Maharashtrian ingredients such as peanuts and dry coconut flakes and sesame seeds, the dish provides enough oil to digest the dry rotis with extra yum factor! The peanuts can be substituted by fresh green peas, they add a hint of sweetness and a beautiful green color. But I prefer the nuttiness of roasted peanuts.

Phodnichi_poli1

 

Phodnichi Poli

Phodnichi Poli

A magical makeover for leftover rotis - takes no more than 15 minutes. Quick, tasty, easy and healthy - perfect for breakfast!

Ingredients:

Instructions:

  1. Grind all rotis coarsely. It's best done with your hands.
  2. In a medium pan, prepare tadka by adding all ingredients listed under tadka in the given order.
  3. Add finely chopped onion and fry it until it becomes translucent.
  4. Add roasted peanuts or green peas and let them fry for a minute.
  5. Add red chili powder, cumin-corainder powder (optional) dry coconut flakes, and salt. Mix well.
  6. Now add roti flakes, mix everything together and let it steam for 2 minutes.
  7. Add sugar and lemon juice and again steam it for another 2 minutes.
  8. Serve hot! Garnish with fine shev or chopped coriander leaves.
Desserts/ Festival Special/ Maharashtrian/ Quick n Healthy/ Winter Special

Til-Gul / Tilachya Wadya / Sesame Candy

तीळ गूळ घ्या गोड गोड बोला!

Makar Sankranti, marks the transition (Sankraman) of the Sun into Capricorn (Makar) rashi on its celestial path. Traditionally this has been one of many harvest seasons in India and being agriculture based community, harvest season and festivals always go hand in hand. Known by different names, it’s celebrated all over India.

In Maharashtra, we celebrate it by exchanging til-gul laddoo and halwa as token of goodwill and we fondly say “तीळ गूळ घ्या गोड गोड बोला” which means “Savor this sweet Til-Gul and may the sweetness fill your thoughts and speech”. The Til-Gul literally translates to Sesame Seeds and Jaggery. The laddoos or wadis made with jaggery, sesame seeds, peanuts and coconut  not only taste good but also provide the essential oils needed in cold, dry winter days.

Even though I have made tilgul at home, Makar Sankranti doesn’t seem the same anymore. It’s just not in the air. In my school, everyone would get tilgul and halwa from home and there would be so much variety with these simple ingredients – different shapes, sizes, softness. But I always thought my mom makes the best tilgul; soft, easy to bite which melts in your mouth.

tilgul

The other best part of Sankranti was Puranpoli and that makes me really nostalgic. For now here is the recipe for TilGul

Til Gul / Tilachya Wadya

Til Gul / Tilachya Wadya

Sesame Seeds, peanuts, coconut and jaggery. You can't go wrong with these.

Ingredients:

Instructions:

  1. Roast all sesame seeds in a deep bottom skillet or kadhai, till they start changing their color. Do not get them too brown.
  2. Similarly, roast the peanuts. And grind them, but not into a fine powder. Crunchy pieces always taste better.
  3. Also roast the shredded dry coconut slightly. It takes almost no time if the skillet it already hot.
  4. When sesame seeds are cool enough to handle, grind them.
  5. In a saucepan or kadhai, take 1-2 table spoons of Ghee and add jaggery. Let it melt completely. Reduce the heat.
  6. Now add ground sesame seeds, peanuts and coconut and mix well until everything comes together.
  7. Grease a big plat with some Ghee and spread the mixture onto the plate evenly.
  8. While it's still hot, mark the lines with a sharp knife and let it cool down.
  9. Separate the wadis when completely cooled down.

Notes

  • If you want to make hard wadis like Chikki, use the special Chikki Jaggery. Also when it melts, put a drop of melted jaggery in a cup of cold water, if it forms a firm ball the jaggery syrup is done. This will make hard candies.
  • You can also substitute jaggery with sugar but it does not taste the same.

Wish you all a wonderful Makar Sankranti and may it bring warmth and lots of happiness in your life!

[Update] A healthy snack that can be packed and stored for a while, sending it to Kid’s Delight – Back to Hostel special event started by Srivalli

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