Tilgul poli (Seasame poli)

Tilgul poli (Seasame poli)

This is my very first experience of making Gul Poli (Maharashtian cusine)Jaggery flatbread.I learn this recipe from my Maharashtrian friend. A version stuffed with jaggery  and ground sesame seeds (til) is especially made at one of the which is celebrated either on the 14th or 15th of January. Traditionally, Maharashtrian people wish each other Tilgul ghya goad bola ("Enjoy gulachi poli and speak sweetly") to encourage good relationships. The actual process of stuffing, rolling and cooking did not take very long, but the preparations took quite some time. The poli was pretty good and not too sweet. My Family absolutely love this dish.

 

Ingredients

For dough

Wheat flour-1 cup

All purpose flour-1/2 cup

Oil-1 tbsp

Milk-3/4 cup

Besan-2 tbsp

For stuffing

Jaggery (grated)- 3/4 cup

Sesame seeds-1/4 Cup((lightly roasted till it is crisp & golden in colour)

Grated Coconut--1/4 Cup(roasted)

Chickpea Flour/Besan-1/4 Cup

Cardamom powder-1/2 tsp

nutmeg Powder-1/2 tsp(optional)

Poppy Seeds/Khuskhus-1/4 cup(Dry-roasted powdered)

Ghee/Clarified Butter (as needed)

 

Method:-

1.Mix all the flours. Make a well in the middle, heat oil and add it to the flour.The oil should be sizzling hot .Then mix it nicely and remove all lumps. 
2.Now start kneading the soft dough by adding little milk at a time. Consistency of dough should be soft like a regular chapati dough. Apply few drops of oil on dough and cover it. Let it rest for 30-40 minutes.

3.Now for filing, grate the jaggery.Heat Ghee in a pan add chickpea flour and roast it. Add Ghee as required little at a time. Keep stirring continuously. 
4.Roast on low heat till it changes its colour and its aroma spreads all over the room. It will take about 6-7 minutes. Then switch off heat and keep it aside. Let it cool

5.Roast sesame seeds, poppy seeds and coconut one by one. Grind  it powder one by one and mix.

6.Add ground sesame seeds and coconut, cardamom powder, nutmeg powder along with roasted besan and jaggery grind this mixture in a mixie till they are well combined.
7.Mix all ingredients well and make equal sized balls.

 

8..Make equal portions of dough. Sprinkle some all purpose flour on rolling board. 
9.Roll the dough to the size of puri.Place a ball of tilgul filling in the center close it by covering the edges at top so that the fiiling will not come out.
10Use more flour and roll it till it become normal roti size or 7-8 inches in diameter.

11.Heat the griddle (tawa) put some ghee roast it from both the side using ghee on medium flame till it turns golden brown. Serve   crispy Gulpoli with ghee .

Akaravadisal

Akkara Adisil also known as ‘Akkara Vadisal’ is one of the famous Traditional dish . Akkara Adisil is usually prepared on the "Koodaravalli day" which comes on 27th day of the Margazhi month and offered to the lord. In the 27th poem "Koodaraivellum" of "Tiruppavai" Sri Andal says "Mooda nei peidhu muzhangai vazhivaara"and so we prepare the akkara adisil with lot of ghee & "Koodi irundu kulirndhaelo" meaning share and enjoy the food with everyone present. The akkaravadisal given in temples as prasadam has its own unique taste. Today I prepared Akkara Vadisal’ as Neividhyam.

  

 

Ingredients:

Raw Rice- 1 cup

Moong dal- ¼ cup

Whole Milk -5 cups

Jaggery                 3/4 – 1 cup

Ghee – 1/4cup(plus more are added usually)

Cardamom, Crushed- ½ tsp

Edible Camphor -1 pinch

Few roasted cashews and raisins

Method:

1.Rinse the rice and clean it and add fried moong dal In a heavy bottomed pan, and and 4 cups of milk and pressure cook it. Leave atleast 4 to 5whistles so that the rice is smashed well.

2.In another stove place the jaggery in a vessel and add little water say, less than 1/4 cup. Bring it to a boil and let the jaggery dissolve completely.

3.Add the filtered jaggery water and the remaining milk to the cooked rice and add some ghee and cook over medium flame stirring it to avoid burning.

4.Cook for 5 to 10 mins and you can see it coming together. It should be a semi solid mass, so don’t over cook it. Remove from heat. Add the cardamom powder and Edible camphor

5.In a separate pan, add ghee and add broken cashew nuts, dried grapes and fry it till it turns golden brown color.Hot Akkaravadisal is ready for neivedhyam .

 Note:

It tends to thicken with time, hence you can add some warm milk to loosen it up a bit according to the consistency you like. You can add a tsp of ghee before serving.           

Eggless Fruit and Nut Cake

This fruit cake is great not just for Christmas but for any special occasion. The aromas of flavorful spices, exotic nuts, dried fruits, and fruit juices make this cake almost irresistible.

 

Ingredients:

Plain Flour- 1 cup

Butter-120g

Brown Sugar-120g

Baking soda-1/2 tsp

Baking powder-1tsp

Sugar-1 cup

Cinnamon powder-1 tsp

Clove powder-1/4 tsp

Cardamom Powder- 1/2 tsp

Fruit Juice -1/3 cup ( I used Orange juice)

Mixed Fruits (sultanas, raisins, cherries, dates, tutti frutti)-, 120g roughly chopped.

Mixed Nuts (cashew nuts, Walnuts, almonds)- 120g roughly chopped

Orange marmalade (I used mixed fruit jam)-2 tbsp

Vanilla essence- 1 tsp

Curd-1 tbsp

blanched and peeled almonds for decoration

Soaking the fruit mix: 

Soak the dried fruits and nuts in orange juice for a day. The juice will get absorbed by the dry fruits and they will look plump

 

Method:

1.Pre heat the oven 180 degree C

2.Shift the flour along with the baking powder, soda and spice powder

3.In a mixing bowl, beat butter till it becomes light and fluffy. Add brown sugar and sugar mix well

4.Then add the yogurt, then jam whisk well. Add the soaked fruits along with the juice, nuts and combine everything together.

5.Add these dry ingredients to the fruit mixture a little at a time, mixing with a spoon. Decoratively arrange the almonds over the top of the cake.

6.If it is not in dropping consistency, add some milk as required.

7.Pour into the greased tins and bake at 180 degrees C for 15 to 20 mins.

8.Test the center of the cake if it is done. Cool for 15 minutes in pan.

Enjoy!