Tuesday, September 27, 2016
URULAIKIZHANGU MASALA POLI / MASALA PALYADA HOLIGE
Just the other day when I was preparing sweet Poli / Holige for a friend I remembered another delicious Poli/Holige which I thought my son's family would love to relish. The very next day we had Urulaikizhangu Masala Poli / Masala Palyada Holige for dinner. My joy knew no bounds when my three year old grand daughter sweetly thanked me for making a nice dinner for her.
Since I did not wish to spoil the natural sweetness of the tender vegetables I avoided using green chillies and ginger. A dash of sambar powder and salt were enough to enhance the taste of the masala filling. Here is how I made a non spicy, child friendly Urulaikizhangu Masala Poli/Masala Palyada Holige for my family.
INGREDIENTS FOR THE DOUGH
All purpose flour / Maida - 2 cups
Salt - 1 pinch
Sesame oil - 3tbsps
TO MAKE THE DOUGH
1. Mix flour and salt together.
2. Add water little by little and knead till the dough becomes loose and pliable like play dough.
3. Add 2 tbsps of oil and knead again.
4. Add the remaining oil, cover with a lid and allow to stand for at least an hour.
INGREDIENTS FOR FILLING
Potatoes - 3 ( Cooked,peeled and crumbled)
Carrots (Finely chopped) - 1 cup
Frozen peas or cooked peas - 1 cup
Onion ( Minced) - 1/2 cup
Cumin seeds - 1 pinch
Mustard seeds - 1 pinch
Sambar powder - 1 a pinch
Turmeric powder - 1 a pinch
Asafoetida - 1 a pinch
Salt - 1/4 tsp
Sesame oil - 1 tbsp
TO MAKE THE URULAIKIZHANGU MASALA/MASALA PALYA
1. Heat oil in a pan and add mustard and cumin seeds.
2. When the seeds splutter add minced onions and saute till transparent.
3. Stir in asafoetida, sambar powder and turmeric powder followed by finely chopped carrots.
4. Cover and cook on medium flame till carrots are done.
5. Add the frozen peas / cooked peas and salt, and saute for another three minutes till dry.
6. Mix in the crumbled potatoes ( take care not to make the potatoes mushy) and cook for another minute and switch off flame.
Take care not to mash any vegetable as we want to see the flattened form and colours through the transparent covering of the Poli/Holige.
TO MAKE THE URULAIKIZHANGU MASALA POLI/ MASALA PALYADA HOLIGE
1. Dip your fingers in oil and pinch a lemon size ball from the prepared dough and flatten it on your palm.
2. Place one tablespoon of the prepared filling in the center.
3. Pull the edges together to seal the filling inside the dough ball.
4. Dust the board with some flour and roll out the dough ball with filling into a moderately thin Poli/Holige using a rolling pin.
5. Heat a greased tava and cook the Poli/Holige on medium heat.
6. Flip and cook till golden spots appear and the colours of the vegetables show up.
7. When done you may brush a drop of ghee on the surface to give a glazed effect to the Poli/Holige.
These tips may be useful while you cook the Polis/Holige:
Roll out three or four Polis/Holiges at a time.
Grease the tava thoroughly before heating.
Switch off heat after cooking the first batch.
Roll out the next batch and grease the tava liberally before you start cooking them.
Enjoy the soft and silky see through Urulaikizhangu Masala Poli/ Masala Palyada Holige with Tomato Chutney.
Friday, September 9, 2016
MEXICAN RED RICE
A VARIATION OF TOMATO RICE
I was pondering on whether to cook rice or rotis to eat with the Kalli Curry I had just prepared. Taming the 'monster with thorns' and cooking it was real fun! With my son's guidance the Cactus Curry had turned out good! At his suggestion I prepared Mexican Red Rice and we got to enjoy an authentic Mexican meal for dinner! Preparing Mexican Red Rice was very easy as it is just another variation of Tomato Rice.
INGREDIENTSRice - 2 cups
Stewed tomatoes - 1 can
Onion (Chopped) - 1 (big)
Garlic ( Chopped) - 4 cloves
Tomatoes ( Chopped) - 1 (big)
Dried California Chlliy (A mild chilly which has a distinct flavour) - 1
Red chilly powder - 1/2 tsp or more if you want a spicy rice
Salt - 1 1/2 tsps
Olive oil - 2 tbsps
1.Thoroughly wash and drain rice and keep aside.
2. Heat one tbsp of oil and saute chilly, chopped onion and chopped garlic together till they become golden in colour.
3. Stir in chopped tomato and cook till it becomes soft and switch off flame and allow to cool.
4. Remove the sauteed ingredients from the pan and grind them together into a paste.
5. Remove the stewed tomatoes from the can, chop them and keep aside with the juice in the can.6. Heat the remaining oil in the same pan and add the washed and drained rice.
7. Fry the rice on medium flame until it is dry and stops sticking to the pan.
8. Add the ground paste, chopped stewed tomatoes, the remaining juice in the can and salt.
9. Mix well and add 4 cups of water.
10. When the water starts to boil reduce the flame to medium.
Cover and cook stirring now and then till all the water is absorbed and the rice is done.
Enjoy the Mexican Red Rice with Kalli Curry / Cactus ( Nopales in Mexican) and Pinto Bean Curry.