Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
Sweet Boli (Puran Poli) Recipe Translation
Ingredients:
Maida (All-Purpose Flour): 2 cups
Kesari Powder (Food Color): A pinch
Chana Dal (Bengal Gram): 1 cup
Jaggery: 2 cups
Grated Coconut: 1 cup
Cardamom: A few
Ghee: As required
Instructions:
Prepare the Dough: Mix 2 cups of maida with a pinch of kesari powder. Add water gradually and knead it into a soft dough (similar to chapati dough consistency). Set it aside.
Prep the Dal: Dry roast 1 cup of chana dal in a pan for a few minutes, then soak it in water.
Grind the Stuffing (Poornam): Drain the water completely from the soaked dal. Transfer it to a mixer grinder along with 2 cups of jaggery, 1 cup of grated coconut, and cardamom. Grind everything together to a slightly coarse, semolina-like (rava) consistency.
Cook the Stuffing: Heat a pan and add 2 ladles of ghee. Add the ground mixture to the pan and stir well on medium heat. Keep stirring until the mixture thickens and the ghee starts to separate from the sides, then turn off the heat. Your stuffing (poornam) is ready.
Assemble and Cook: Take a small portion of the maida dough and roll it into a small circle like a chapati. Place a portion of the sweet stuffing in the center, bring the edges together to seal it completely, and gently roll it back out into a thin circle.
Toast: Heat a tawa (griddle) and cook the boli on both sides like a chapati. Spread a little ghee on top, remove from heat, and store it in a container.
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