Step by Step Photos for Miscellaneous Dishes

Please refer to:
Food Processor - Poli Dough

Filling:

Finely chopped dates - 1cup (soaked in hot water & drained after 15 mts)

Milk powder - 4-5 tbsp (or more to get the desired consistency)

Finely chopped nuts - ½ cup

Sugar - 2-3 tbsp

Nutmeg powder - 1/2 tsp

Grind the above ingredients to the poli filling (thick) consistency.
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If lose MW Hi for 1-2 mts or stir over a flame.

Now take the dough from oil & knead.

Make small round balls of outer dough & filling..
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Take one ball & lightly roll it to a disc.

Keep puran ( twice the quantity of outer dough ) in the centre.

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Bring all edges from around to the centre & cover to make a tight ball.

Flatten, using hands to a chappathi about 4” in diameter.

Heat a flat tava.

Roast this on medium heat.

Flip it & roast the other side.

It will become golden coloured on both sides.

Do not roast for long - it gets cooked very fast.

Remove & smear lightly with ghee.

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Instead of tava, the Tortilla Roti-Maker can be successfully used.
Poli on the tortilla maker:
Poli_on_the_Tortilla_maker.JPG

Poli on the reverse:
Poli-_onthe_reverse.JPG

Poli ready to serve:
Poli_-_ready_to_serve.JPG

Please go to the recipe
Old is gold.
Tamarind - orange size ( or 4 tbsp tamarind paste )
Jaggery - lemon size
Salt , haldi
Roast in 1 tsp oil & powder;
Gram dhal - 3 tsp
Udad dhal - 3 tsp
Red chillies - 10
Hing powder - 1tsp
Roast dry each separately & powder with above:
Seasame seeds - 2 tsp
Grated coconut - 4 tbsp
To temper in the beginning:
Oil - ½ cup
Gram dhal - 3 tsp
Udad dhal - 3 tsp
Red chillies - 10
Mustard seeds - 1 tsp
Methi seeds - ½ tsp
Curry leaves - few
To temper at the end:
Roasted peanuts - ½ cup ( more or less is optional )
Cashewnuts - 10 (break into two )
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Normally, I fry cashews, panuts & set them aside, for convenience.
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Temper - I fine-chop the red chillies for easy use in puliyodarai.
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Since the mixture splashes, keep it covered with antisplash.
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Finally add the garnish.
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Please refer to the recipe:
Aama Vadai & Masal Vadai

Left side - ama vadai & Right side - masal vadai. Soak for 4-6 hrs & drain very well.
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In the mincer blade of FP, first add red chillies+green chillies + 3,4 small onions+a dash of saunf (optional).
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Give one run to mince them & add dhals+salt - strictly no water. Grind, pulsating.
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For ama vadai, do the same without onions.Add 1 tbsp hot oil to the dough.
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Pat a disc in your hands & drop in hot oil. Otherwise, it will disintegrate.
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Deep fry in oil till brown, take out on kitchen tissue.
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Both Ama vadai & Rasa vadai are ready to serve.
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Ama vadai can be soaked in hot rasam to get Rasa Vadai.
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Please go to
Dhal-rice Payasam

This is a basic payasam, which can be done for all Naivedyams. Read through the recipe fully.
Ingredients:
payasam-1.jpg

When they are cooked, add jaggery:
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Boiled with jaggery well - switch off before adding milk.
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Add milk, cardamom powder & fried cashew & raisins.
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Ready to serve.
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I formulated this ratio based on a recipe, which Amma used to make and send to my sister, 40 yrs ago, when she was in London. I have, no doubt, made some changes!
Idli Rice (perboiled rice) - 2 cups

Urad dhal - 1 cup

Thick poha - 1/2 cup
Rava is kept in the front.
Mix idli-1.jpg
Mix & send to mill & grind like Bombay rava. Do not sieve. Close-up of rava.
mix idli.jpg
Take a cup of this & add 1-11/4 cups of water & soak for 2 hrs.Then add salt & give a run in the mixie for a uniform texture.
Transfer to a steel vessel & keep it for fermentation. I find that keeping inside the rice container is very helpful for fermentation. Even if the dough does not visibly rise much, fermented texture is good enough.
Make idlis as well as dosas.Dosas come out thin & crisp.
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Buy unsalted cooking butter. It should be free from moisture to prevent splattering.
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Take it in a wide kadai & light the gas.
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It will start melting gradually.
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At one stage, it will turn honey colour & will rise up as a mass.
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Immediately, take off the stove & AT ONCE strain through a metal strainer to a metal container. This ensures a grainy texture. Do not use plastic strainer or plastic container – they will melt.
Please go to
http://www.indusladies.com/forums/535430-post303.html
Cover with a net till it cools to room temperature.
Flavourful ghee is ready.
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This is an ideal version, economical as well, for beginners to try.
This is the soft type of Mysorepa and less fat (ghee+oil) & less sugar are used.
Normally the proportion of besan : sugar : ghee is 1 : 2 ½ : 2 ½ if not a traditional
1 :3 : 3. So we can call this an equally tasty but soft, less rich version.
I used half ghee + half refined oil.

Besan - 2 cups

Ghee + Oil - 2 cups

Sugar - 3 cups

Water - 1 cup
mysorepa-1.jpg
Also I followed a different method to prevent besan forming lumps.
I took besan in a bowl & added 3-4 tsp of refined oil & mixed it till, fine breadcrumb consistency was reached.
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Then I sieved it through a strainer to get a uniform texture.
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Keep the mixture of ghee+oil, hot in the next stove.

In a kadai, heat sugar + water.
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Stir continuously to boil.

When it boils for 3-4 mts, test for the consistency – one string will be reached.
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Immediately, lower the stove & add besan as a mass, stirring continuously.
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Now cook the same, adding the hot ghee + oil, one tbsp at a time till it is completely used up.
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The mass will start rising up - this is the stage to get very sodft Mysorepa.
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