Friday, April 12, 2019

Parangikkai Poorana Poli/ Kumbalakayi Obbattu - Flatbread with Sweet Pumpkin Stuffing

PARANGIKKAI POORANA POLI/
KUMBALAKAYI OBBATTU
Poli / Holige / Obbattu are the various names for the Flatbread with sweet stuffing and is a mandatory sweet prepared during very important occasions. A Mappilai Azhaippu Virundhu/Varapooje Oota (Reception dinner for a bridegroom during traditional weddings) is not complete without Kayee Obbattu (jaggery and coconut stuffed Flatbread) or Kadalai Paruppu Poli ( jaggery and chana dal stuffed Flatbread). 
Exciting varieties of  Poli / Holigae / Obbattu can be prepared using a variety of other sweet stuffings. 


Here is a Poli / Obbattu / Flatbread stuffed with Parangikkai Pooranam / Kumbalakayi Hoorana/ Pumpkin stuffing to celebrate a very happy Tamizh Putthaandu, Vishu and Nabobarsho.

INGREDIENTS FOR THE POORANAM / HOORANA/ PUMPKIN STUFFING


Pumpkin ( Peeled and cubed) - 2 cups
Gram flour ( Besan) -    1 cup
Powdered jaggery    -     2 cups
Ghee or cooking oil -    3 tbsps
Cardamom powder  -     1 pinch
TO MAKE THE POORANAM / HOORANA / SWEET STUFFING
1. Blend the cubed pumpkin pieces in a mixer without adding water.


2. Add the Gram flour/Besan and blend once again sprinkling little water if necessary. The end product needs to be a thick lump.


3. Heat two tablespoons of ghee/oil in a thick bottomed kadai, add the ground pumpkin mixture and keep stirring till the raw smell disappears.


4. Add powdered jaggery and cook till it melts and blends with the pumpkin mixture.


5. Keep stirring till the Pooranam/ Hoorana / Sweet Stuffing comes together emanating a very pleasant aroma.
6. Stir in the remaining ghee/oil and cardamom powder and switch off flame.


Let the Parangikkai Pooranam / Kumbalakayi Hoorana /Pumpkin Stuffing cool thoroughly. This can be prepared well in advance and stored in the refrigerator.
INGREDIENTS FOR THE DOUGH
1.Plain flour (Maida) or Wheat flour - 2 cups
2.Salt                      -  1 pinch
3.Turmeric powder - 1 pinch
4. Sesame oil          -  4 tbsps
TO MAKE THE DOUGH FOR THE POLI / OBBATTU / FLATBREAD
1. Mix the flour, salt and turmeric powder together in a bowl.
2. Add 2 tbsps of sesame oil and mix well.
3. Knead into a soft and elastic dough adding water little by little.
4. When the dough comes together into a soft and smooth ball smear the remaining oil on top.
5. Cover and leave it aside to soak for at least one hour.
6. The more it soaks the more pliable it becomes.
TO MAKE THE PARANGIKKAI POORANA POLI / KUMBALAKAYI OBBATTU / FLABREAD STUFFED WITH SWEET PUMPKIN
1. Grease a piece of banana leaf or a butter paper with oil.
2. Take a lime size ball of dough, place it on the greased leaf / butter paper and pat it into a small disc.
3. Make a lime size ball of Pooranam/ Hoorana /Sweet Stuffing and place it on the patted disc.


4. Pull the edges of the disc over the stuffing and press the edges together to seal.
5. Invert the stuffed ball on the banana leaf/butter paper, grease your fingers and pat it into a thin Poli / Obbattu /Flatbread so that the stuffing spreads out evenly inside the dough cover.


6. Heat a greased tava, invert the banana leaf / butter paper over it and peel it away gently so that the Poli / Obbattu / Flatbread neatly rests on the tava.


7. Cook on low flame till the rawness on top disappears, flip and cook similarly on the other side.
8. Cook the Poli/ Obbattu /Flatbread till golden brown patches appear on both sides and remove it on to a plate.
Dribbling oil around is only optional as the dough is already soaking in oil.


9. Cook all the Polis/Obbattus/Flatbreads similarly.


Enjoy the Parangikkai Poorana Poli / Kumbalakayi Obbattu / Sweet Pumpkin Flatbread with a dollop of ghee or with plain hot milk. You can also enjoy it with the day's Payasam.

Wednesday, March 27, 2019

Vengaya Vadakkal and Vengaya Sadam - Spicy Sauteed Onion and Onion Rice

VENGAYA VADAKKAL AND VENGAYA SADAM
As we were chitchatting about food my sister and I went down memory lane and remembered Vengaya Sadam (Onion Rice) that we relished during our childhood. Though my mother never preferred to eat onion, she did not deny us the pleasure of enjoying the same. In fact she prepared onion sambar, onion gojju, onion bajjis and salads with onion to please our palates. Of all the other onion dishes prepared, we loved the Vengaya Vadakkal (Sauteed Onion) the most. Whenever Vengaya Vadakkal was prepared we converted it into our main course by mixing it with rice, and savoured it to our hearts' content without caring to even glance at the other vegetables on the table.



INGREDIENTS
Onions - 4 (big)
Salt - 3/4 tsp
Sambar Powder - 3/4 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
METHOD
1. Chop onions into thin slices.
2. Heat oil in a kadai and add mustard seeds.
3. When the mustard seeds splutter stir in the onion slices.
4. Add salt and sambar powder and mix well.



5. Cover and cook on low flame till the onions become soft.



6. Keep stirring till the oil comes out and the whole Vadakkal comes together and switch off flame.



A tasty Vengaya Vadakkal with the sweetness of onion is ready to be served.

TO MAKE VENGAYA SADAM
1. Add two to three table spoons of the prepared Vengaya Vadakkal to a cup of cooked rice.



2. Squeeze the juice of half a lime (Optional) into it, and mix gently using a spatula till each grain of rice is coated with the spice.



Enjoy the Vegaya Sadam / Onion Rice with Raita or a cup of thick curd.