Shenga Holige / Peanut obbattu

-


INGREDIENTS:
3/4 cup peanuts / shenga
1/4 cup sesame seeds/ til
3/4 cup jaggery pdr
1 tsp cardamom pdr

 FOR THE OUTER COVER:
1 cup chiroti rava
1/4 cup maida
Pinch of salt
1/4 tsp turmeric pdr
1/8 cup oil
Water to knead the dough

 PROCEDURE:

  • Take rava, maida, salt and turmeric pdr in a bowl, combine  well 
  • Adding water in parts make a pliable dough. Atlast add 3 tsp  oil and knead well with your hands
  • Cover it witha lid and let it rest for half an hour
  • After the resting time knead the dough once again adding  remaining oil till you get soft and loose dough
  • For the stuffing dry roast the peanuts and sesame seeds separately stirring constantly
  • Switch off the flame . Let it cool down . Peel off the peanuts 
  • Put the peanuts and sesme seeds in the mixer and make fine powder
  • Add jaggery powder and grind it
  • Now the mixture becomes like dough absorbing the moisture from the jaggery
  • If not then add a teaspoon of water or milkand mix it
  • Devide the outer cover and the stuffing into portions and make balls
  • Take a dough ball in your palm, widen it a bit with your fingers and keep the stuffing in the middle
  • Carefully cover the stuffing with the dough and seal on the top
  • Dust enough maida over rolling board and roll the peanut stufed dough into a poli / holige / roti
  • Heat a pan and ,lift the poli carefully on your palm and transfer it over the hot pan
  • Cook on a medium flame  untill few brown spots show up
  • Cook both the sides and continue with th the remaining polis
  • Serve hot with fresh ghee and enjoy.

Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a ...
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more