Cooking 4 all Seasons https://www.cooking4allseasons.com Easy Everyday Recipes Tue, 11 Aug 2020 12:25:56 +0000 en-US hourly 1 114991150 Thunka Puri ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/08/thunka-puri.html https://www.cooking4allseasons.com/2020/08/thunka-puri.html#comments Mon, 10 Aug 2020 18:30:22 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18962 Thunka Puri is a popular dish made in the Bali Jatra, Odisha’s Largest Fair. These puris are deep fried bread made with all purpose flour and served with chena tarkari. The Bali Jatra is the largest trade fair in Odisha, and host to various artists and craftsmen of Odisha. ‘Bali Jatra’ literally translates as a […]

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Thunka Puri is a popular dish made in the Bali Jatra, Odisha’s Largest Fair. These puris are deep fried bread made with all purpose flour and served with chena tarkari.

The Bali Jatra is the largest trade fair in Odisha, and host to various artists and craftsmen of Odisha. ‘Bali Jatra’ literally translates as a journey to Bali or the distant lands where the sailors (known as ‘Sadhabas’ in local lingo) of Kalinga had established their trade links.

Bālijātrā (also Bōita Bandāṇa) literally means A Voyage to Bali. It is the Asia’s largest open trade fair. This festival is held in Odisha (a state in eastern India), in the city of Cuttack at Gadagadia Ghata of the Mahanadi river, to mark the day when ancient Sadhabas (Odia mariners) would set sail to distant lands of Bali, as well as Java (at the time of the voyage known as “Yawadvipa”), Sumatra, Borneo (all in Indonesia), and Sri Lanka (formerly Ceylon) for trade and cultural expansion. To commemorate this, the festival is celebrated every year from the day of Kartika Purnima (full moon day of the month of Kartika) according to the Odia Calendar. – Wiki

While Bali Jatra is famous for various other things, from a foodie point of view, I was trilled to know that Bali Jatra is famous for its Thunka puri Chenna Tarkari that is served during this festival.

As usual, I don’t remember how I landed in finding this recipe, I was so happy to have found an unique dish and a popular one at that. A quick search on internet I came across many sites that showed how this puri is made, I picked up this video to adapt in my kitchen. Most recipes used only All Purpose Flour, while this recipe used an equal measure of maida and wheat flour.

Since I have been deep frying and using maida a lot in recent times, I was fine using this recipe. I made Chena Tarkari as the side dish. This Thunka Puri is for T under the AtoZ Indian Pooris.

Thunka Puri

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How to make Thunka Puri

Step By Step Pictures for making Thunka Puri     How to make Thunka Puri 1

How to make Thunka Puri 2

Odisha's Special Thunka Puri

Ingredients Used for making Thunka Puri

All Purpose flour is used for making this poori, however there were some recipes that used equal parts of wheat flour and maida.
The puris made in the Bali jatra are very huge in size. Since we can’t make it as large as those, we can still make big ones.
I used a wide kadai so that the surface is wide enough to fit the big puris.
After frying, drain well on a kitchen towel for all the oil to drain off.

Serving Suggestions

Serve with Chena Tarkari, Paneer Bhaja Curry and Alu Gobi which seems to be popular side dishes.

I served these pooris with Chhena Tarkari that has fried paneer balls cooked in a onion tomato gravy.

Thunka Poori

Thunka Puri ~ A to Z Indian Pooris
Thunka Puri is a popular dish made in the Bali Jatra, Odisha's Largest Fair. These puris are deep fried bread made with all purpose flour and served with chena tarkari.
Servings4 numbers
Prep Time10 minutes
Cook Time6 to 7 minutes for each
Ingredients
Instructions
  1. In a bowl, take the flours together with salt and oil. Slowly add water to knead to a stiff dough.
  2. I used the whay water after making paneer. You can use regular water.
  3. Knead to a stiff dough. Divide the dough into equal balls. The balls will have to bigger than the regular pooris.
  4. Thunka pooris are very large in size, so you making it in at home, you can make it larger than your regular ones.
  5. Heat the kadai with oil, roll out the dough and gently deep fry on both sides.
  6. Drain and serve with Chena Tarkari.

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Swala or Sewala from Uttarakhand ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/08/swala-or-sewala-from-uttarakhand.html https://www.cooking4allseasons.com/2020/08/swala-or-sewala-from-uttarakhand.html#comments Mon, 10 Aug 2020 13:27:58 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18958 Swala or the Sewala is a stuffed deep fried Indian Bread from the state of Uttarakhand. These stuffed pooris don’t require a side dish, you can simply serve it with butter and pickle. Uttarakhand, formally known as Uttaranchal is a state located in the northwestern part of the country. During our exploration of regional cuisines […]

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Swala or the Sewala is a stuffed deep fried Indian Bread from the state of Uttarakhand. These stuffed pooris don’t require a side dish, you can simply serve it with butter and pickle.

Uttarakhand, formally known as Uttaranchal is a state located in the northwestern part of the country. During our exploration of regional cuisines in our previous BM Editions, I had made Mandua Ki Roti, Lesu, Kulath Ki Dal from Uttarakhand. However, I don’t remember coming across this stuffed poori. Only during this recent Indian Thali research, I came across a website that talked about the author’s trekking to Uttarakhand and their experience enjoying garhwali food.

She mentions about eating Gehat Hi Daal and being served pooris called swala or Sewala. These stuffed pooris are huge in size and resemble Radhaballavi or chole bature. The stuffing felt like it had Gehat ki dal. Gehat is horse gram also known as Kulath ki Daal. These stuffed pooris are served with aloo torkari or aloo subzi. However, when I further searched for Swala, I came across recipes from Uttarakhand sites that had Toor dal as the stuffing.

Then just as I was writing this post, I came across a video where lobia is used as stuffing. Well I can only conclude that they stuff with some lentils! I made these Toor Dal stuffed pooris or Swala during one of my Mega BM cooking and it was a hurried affair. I managed to click pictures of only two process. Since toor dal gets cooked almost on daily bases, I can always repeat these pictures.

So with so many different recipes with different stuffing, I don’t know which one is authentic unless somebody from that state actually confirms. However, the poori is called Swala or Sewala and it meets my requirement for AtoZ Indian Pooris. I had choice to pick like Stuffed Pooris, Saranachi, which is again a sweet stuffed pooris. I am not a fan of anything sweet stuffed. So Swala it was!

We are starting the new BM#115 week2, where I will be sharing S, T, U under the AtoZ Indian Pooris. We are getting nearer to the September Mega BM and I still have two more to get done. I can’t wait for it to begin for me to finally share those thalis!

Swala - Puri from UttarakhandSwala 1

Ingredients used to make Swala or Sewala

The outer dough is made with wheat flour unlike other stuffed pooris that use all purpose flour.
The cooked dal is spiced with green chilies, coriander leaves and ginger.
The pooris are made little thick to hold its shape, so make a stiff dough.

Serving Suggestions

This stuffed pooris can be served with just butter and pickle or curds.
Or if you want you can serve with aloo subzi

Sewala - Poori from Uttarakhand

Swala or Sewala from Uttarakhand ~ A to Z Indian Pooris
Ingredients
Instructions
  1. Wash and pressure the toor dal with turmeric powder.
  2. Once the pressure falls down, take the dal along with ginger, green chilies, coriander leaves and grind to a paste.
  3. To knead the dough, take the flour in a bowl, along salt and slowly add water to knead to a stiff dough.
  4. When ready to make the pooris, pinch out equal balls of the dough.
  5. Flatten one ball and place the stuffing in the center and enclose on all sides to cover it properly.
  6. Flatten the balls and dust well.
  7. Roll it with a rolling pin carefully to make sure the stuffing doesn’t come out.
  8. Heat a kadai with oil and when it is hot, gently drop in the pooris and cook on both sides.
  9. Drain on a kitchen towel and serve with aloo subzi.

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Rontose | Konkani Rice Poori ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/07/rontose-konkani-rice-poori.html https://www.cooking4allseasons.com/2020/07/rontose-konkani-rice-poori.html#comments Sat, 11 Jul 2020 18:30:05 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18828 Rontose is a deep fried Rice Bread made for a leisure weekend special breakfast. This popular Konkani delicacy is served with Dalithoy, a dal made with Toor and Potato. These Rontose is also called as Rontoso or Rontus or just Rontos. The side dish served with these Rice Pooris is a dal made with Toor […]

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Rontose is a deep fried Rice Bread made for a leisure weekend special breakfast. This popular Konkani delicacy is served with Dalithoy, a dal made with Toor and Potato.

These Rontose is also called as Rontoso or Rontus or just Rontos. The side dish served with these Rice Pooris is a dal made with Toor and Potatoes in a simple tadka. Again this simple dal is called as Thoi or ani thoy or Dalithoy.

Whenever I plan my AtoZ series, I always fall back to the different Melas I have conducted in the past and I must have got a reference to this. I also remember bookmarking it when Ranji had shared a long time back. The recipe sometimes is made with just rice flour or with a mix or maida or wheat flour.

I followed Ranji’s recipe for both the Rontose and the side dish that is served called the Dalithoy made with toor dal and Potato. However, as expected there are so many different recipes on net and the recipes are quite simple. Since I have many rice flour pooris from different states, I was happy to make with a combination of maida added to the poori.

One of the main difference in making these pooris is the use of a presser used to roll out the pooris. The balls are placed between the plates and pressed. If the presser is not available, we can use two plastic sheets and pressed it to thin discs.

These pooris are made on weekends served with a dal made with toor and potato. The dish is called as Thoy or Dalithoy or Ani Thoy, is a thin dal tempered with tempering ingredients. Since I added maida to the flour, the pooris remain puffed up and crispy.

These are the final ones for this month in the A to Z Indian Poori for alphabet R.

Rontose

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How to make Rontose 1 How to make Rontose 2 How to make Rontose 3

Rontos - Konkani Special Rice Poori  Rontoso Ingredients Used to make Rontose

Many recipes use only Rice Flour. However, some use 1/4th part of the dough with maida as well.
Pooris will end up hard if you cook it for long time as maida is used.
Rontose is made using a presser, if you don’t have use a greased plastic sheet and press the balls.
The dough is prepared with hot water, mixed and let to rest for 10 mins.
Since hot water is poured into the flour, use a spoon and mix well till you can handle the hot water.
Knead well till you get a soft dough and let it rest for 10 mins.

Unlike poori which is flattened using a rolling pin, rontose requires a presser to flatten it evenly. If you don’t have the presser, you can put the ball in between 2 greased plastic sheets and press it down using a flat bottom pan.
As I didn’t have the presser, I used two sheets greased with oil.
Place the balls between the sheets, using a bowl, press well to press down into a thin discs.
When the oil is hot, gently slide in and fry it on both sides.
Drain the pooris to a kitchen towel.

Serving Suggestions

Thin dal made with toor and potatoes is made as a side dish for these pooris.
The combination is served by placing 3-4 Rontose on a plate and lavishly pouring the thin Dal over it.
Since we didn’t realize this and ended up making the dal little thick and scooped the pooris with the dal.

Rontus

Rontose | Konkani Rice Poori ~ A to Z Indian Pooris
Rontose is a deep fried Rice Bread made for a leisure weekend special breakfast. This popular Konkani delicacy is served with Dalithoy, a dal made with Toor and Potato.
Servings14 numbers
Prep Time10 minutes
Cook Time5 minutes for each
Passive Time10 minutes for resting
Ingredients
  • 2cups Rice Flour
  • 1cup Maida / Wheat Flour
  • Salt to taste
  • 1 3/4cup Water hot
Instructions
  1. Take a wide bowl with rice flour and maida with salt.
  2. Add the hot water slowly and using a spoon mix well.
  3. When you can handle the flour, knead together to form a soft dough.
  4. Let it rest for 10 mins.
  5. Heat a kadai with oil and when it is hot, start making the pooris.
  6. Divide into balls and using a greased plastic sheets, press the balls into thin discs.
  7. Slide the discs into hot oil and fry on both sides.
  8. Press the pooris to puff it up.
  9. Drain to a kitchen towel.
  10. Serve with Dalthoy

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Quick Bhatura ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/07/quick-bhatura.html https://www.cooking4allseasons.com/2020/07/quick-bhatura.html#comments Fri, 10 Jul 2020 18:30:42 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18830 Quick Bhatura is for those times when you are in a hurry to make this dish without resting time. This Bhatoora gets done in 15 to 20 mins time. Normally even with adding leavening agent and curds, we rest the Bhatura dough for at least 2 hours. So when you have to make this without […]

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Quick Bhatura is for those times when you are in a hurry to make this dish without resting time. This Bhatoora gets done in 15 to 20 mins time.

Normally even with adding leavening agent and curds, we rest the Bhatura dough for at least 2 hours. So when you have to make this without planning it becomes tough. At times like that, this quick Bahtura recipe comes to aid.

We add boiled and mashed potato along with curds and baking soda to make the dough soft. The Bhatura comes out excellent. I have other version of Aloo Batura made differently apart from Bread Bhatura that is also instant. If you are looking for more ideas, then these traditional Bhatura or the Paneer Stuffed Bhatura will be apt.

As always I planned on making these quick bhaturas on Sunday when I make pooris. Kids liked it too as it was just recently they had Paneer Stuffed Bhatura and it was easy to get them enjoy this as well. I had prepared Chana Masala for the gravy. Bhatura and Chhole are surely a pair made in heaven!

Quick Bhatura

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Instant Bhatura

Step By Step Pictures for making Quick Bhatura

How to make Quick Bhatura 1 How to make Quick Bhatura 2    Quick Bhootura

Ingredients used to make this Quick Bhatura

This is a quick version of the regular bhaturas, so we add mashed potatoes along with curds and baking soda.
Resting the dough for 20 mins is enough to make these bhaturas, however, if you can rest it to an hour also its fine.
Rava is added to make the bhaturas to make it crispy.

As we add mashed potatoes, the dough will become soft after resting. So knead to a stiff dough using very little water.

As you see the pictures, these bhaturas stayed puffed up for a while and it was so delicious with the chana masala.

Easy Bhatura

Quick Bhatura ~ A to Z Indian Pooris
Quick Bhatura is for those times when you are in a hurry to make this dish without resting time. This Bhatoora gets done in 15 to 20 mins time.
Servings7 to 8 numbers
Prep Time10 minutes
Cook Time5 minutes for each
Passive Time20 minutes for resting
Ingredients
Instructions
  1. Wash and mark the potatoes. Pressure cook till soft or Microwave 3 medium sized potatoes for 7 minutes. Once done soak in water and peel the skin. Mash it well. You can either grate it or mash to a paste.
  2. Take the flour in a wide bowl along with rava, curd, salt, baking soda and 2 tsp oil to it. Mix everything well and add grated potatoes to this mixture.
  3. Mix everything to a smooth dough with your hands using little warm water as required. Make sure you don't add water in one shot, it has to be sprinkled and added as potato would have given the moisture required.
  4. Leave the kneaded dough for 10 mins or 20 minutes. Once it rests, grease your hand with oil and knead the dough again.
  5. Divide the dough into equal balls of about 6 to 7 balls.
  6. For rolling, you can either use oil to ease your rolling or dust the balls.
  7. Heat a kadai with oil and check if the oil is hot by dropping in a tiny bit of dough. When it comes up right away, the oil is hot enough.
  8. Roll out thin discs of about 6 to 7 inch size and gently drop into the hot oil.
  9. Using the slotted ladle, press on the top for the bhaturas to puff up.
  10. Flip to the other side, cook the bhaturas till it turns colour.
  11. Drain to a kitchen towel.
  12. Serve with Chole Masala.
Recipe Notes

Knead the dough to a stiff one as potato added will make the dough very soft after resting. The bhaturas are always rolled out little thick. Keep the oil medium to low so that bhatura gets cooked evenly.

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Paneer Stuffed Bhatura ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/07/paneer-stuffed-bhatura.html https://www.cooking4allseasons.com/2020/07/paneer-stuffed-bhatura.html#comments Thu, 09 Jul 2020 18:30:31 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18829 Paneer Stuffed Bhatura is a delicious deep fried Indian Pooris made with All Purpose flour stuffed with fresh Indian Cottage Cheese. These stuffed paneer bhaturas are good to enjoy as such though we can serve it with chole or aloo. I have adapted this from here and got to know this is a specialty from […]

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Paneer Stuffed Bhatura is a delicious deep fried Indian Pooris made with All Purpose flour stuffed with fresh Indian Cottage Cheese.

These stuffed paneer bhaturas are good to enjoy as such though we can serve it with chole or aloo. I have adapted this from here and got to know this is a specialty from a street vendor and is hot selling dish not easily available all the time.

Batura stuffed with paneer makes a wonderful breakfast or brunch dish for a relaxed and lazy Sunday morning. If you forget to soak the chole ahead, go ahead and make the No Onion No Garlic Aloo Matar masala.

We are starting the week 2 of BM#114, where I will be sharing my next three alphabets in the A to Z Indian Pooris. This month it is going to be P, Q, R. I had other choices like Pudina Poori, Peethiwali Poori, Pumpkin Masala Poori.

Although you can make this for breakfast, I made this for dinner and everybody enjoyed it so much. I had told my boys ahead that I was making it and they agreed to try it. They had only the pooris on its own and said it tasted delicious as such.

Bhatura or Bhatoora or Bhature or batura as we call this deep fried pooris are typically made with all purpose flour fermented with curds and baking powder. This dough calls for about 3 to 4 hours of resting.

Similarly I have the traditional Bhatura already shared, and other versions like Aloo Batura, Bread Bhatura

Paneer Stuffed Bhatura

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How to make Paneer Stuffed Bhatura 1 How to make Paneer Stuffed Bhatura 2 How to make Paneer Stuffed Bhatura 3 How to make Paneer Stuffed Bhatura 4   Stuffed Cottage Cheese Bhatura

Ingredients Use to make these stuffed paneer Bhatura

All Purpose Flour is the main ingredient for the outer layer. The dough is fermented with curds and baking powder. Normally you should rest the dough for at least 2 to 3 hours. However, if you are in a hurry you can just rest it for 45 mins or an hour.

Making the Paneer fresh makes all the difference and it turns out soft and delicious on stuffing it.

The bhaturas taste very nice on its own, if you want you can increase the spice or else you can serve with a gravy on the side.

Stuffed Paneer Bhatura

Paneer Stuffed Bhatura ~ A to Z Indian Pooris
Paneer Stuffed Bhatura is a delicious deep fried Indian Pooris made with All Purpose flour stuffed with fresh Indian Cottage Cheese.
Servings8 numbers
Prep Time15 minutes
Cook Time5 minutes for each
Passive Time2 to 3 hours resting
Ingredients
For Bhatura's dough
For Paneer stuffing
Instructions
Preparing the dough for Bhatura
  1. In a wide bowl, take the maida, rava, curds, salt, baking powder and mix well. Add warm water slowly as required and knead to a stiff dough.
  2. Cover the dough and keep aside for 2-3 hours, if you are in a hurry then keep for 30-45 minutes. This ferments the dough.
For the Paneer Stuffing:
  1. In a bowl, grate the Paneer, add salt, green chili, Garam masala and green coriander and mix well. Knead to form a ball. Divide into equal balls balls you get from the dough.
Making Bhatura
  1. After the dough rests, knead it again and divide into 8 balls. I made with 4 cups and got about 17 balls.
  2. Pour the oil in a kadai and let it heat up. Simmer when you are ready to fry the pooris.
  3. For filling in the stuffing, flatten a ball on the sides and place the paneer stuffing in the center and ensure you close on all sides tightly.
  4. Gently press it on the rolling board by dusting the balls with little flour.
  5. Roll into oblong discs and when the oil is hot, gently drop it in. Press the bhatura lightly on top and let it puff up.
  6. Then flip it to the other side and cook on that side as well.
  7. Once the bhatura is cooked on both sides, drain the poori on a kitchen towel.
  8. Serve hot with Aloo Matar Masala or Chole

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Mixed Nuts and Rose Bombay Halwa https://www.cooking4allseasons.com/2020/06/mixed-nuts-and-rose-bombay-halwa.html https://www.cooking4allseasons.com/2020/06/mixed-nuts-and-rose-bombay-halwa.html#comments Thu, 25 Jun 2020 18:30:19 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18798 Mixed Nuts and Rose Bombay Halwa is made with cornstarch or cornflour as we call in India. The specialty of this halwa is the use of rose syrup that gives this halwa an unique aroma and taste. If you are fond of corn flour halwas, then you will love this one too. Cornflour or Corn […]

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Mixed Nuts and Rose Bombay Halwa is made with cornstarch or cornflour as we call in India. The specialty of this halwa is the use of rose syrup that gives this halwa an unique aroma and taste.

If you are fond of corn flour halwas, then you will love this one too. Cornflour or Corn starch is used to make this halwa, which is also called Bombay Halwa or Karachi Halwa. The cornflour that is sold in India is actually the corn starch which is a fine product and not the milled flour from corn

This mixed nuts and rose bombay halwa is very dear to me as it cooked after so much planning for the Thali Mega BM we had planned. I had more pictures of this halwa to be shared, now those have to wait.

When we met our BM friends for our BM 100th anniversary celebrations, we had these dried rose petals in the goodie bag. I was waiting for trying out some recipe with these dried roses. As always things are so hectic and you run around like a headless chicken when planning for a thali. I wanted to do a separate post for the Rose Syrup but forgot to click a final picture of the syrup and what was distilled was enough for the halwa.

So maybe next time I will have to plan for it. The whole thali was so delicious and the halwa was surely a highlight in the end. Can’t wait for us to share those thalis. Until then enjoy this halwa. And you can check my Halwa collection too.

This is the last one for this month BM#113 week 4 themed on traditional sweets.

Mixed Nuts and Rose Bombay Halwa

Step By Step Pictures for making Bombay Halwa

How to make Nuts and Rose Bombay Halwa 1 How to make Nuts and Rose Bombay Halwa 2 How to make Nuts and Rose Bombay Halwa 3

Ingredients used to make Mixed Nuts and Rose Bombay Halwa

Cornflour is the main ingredient to make this halwa, enhanced with Rose Syrup.

This halwa is quite tricky and you have to be very quick in stirring the halwa. Since I was serving this as halwa, I didn’t worry about setting this as burfi.

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How to make Mixed Nuts and Rose Bombay Halwa

Mixed Nuts and Rose Bombay Halwa
Mixed Nuts and Rose Bombay Halwa is made with cornstarch or cornflour as we call in India. The specialty of this halwa is the use of rose syrup that gives this halwa an unique aroma and taste.
Servings2 cups
Prep Time20 minutes
Cook Time20 minutes
Ingredients
For the Rose Syrup
For the Halwa
Instructions
For the Rose Syrup
  1. Wash the dried rose buds in enough water and drain it.
  2. Soak the dried buds in water for 10 mins.
  3. Bring the 1.5 cups of water to a boil.
  4. Add the drained buds and simmer for at least 30 mins, keep stirring in intervals.
  5. When you feel the buds are cooked well, add the sugar and stir to melt it.
  6. Cover with a lid and let the rose buds steep in well.
  7. Strain the water through a strainer and collect the water.
  8. I got about 1/2 cup thick rose syrup.
For the Halwa
  1. Mix together the cornflour and 1/2 cup water. Mix well to get a lumpless mixture.
  2. In a wide nonstick pan, add 1 cup water and sugar. Bring the water to a boil and let the sugar melt.
  3. When the sugar melts, simmer and slowly add cornflour mixture and quickly stir everything to mix well together.
  4. Here you got to be brisk as the mixture till solidify very quickly.
  5. Add the rose syrup and quickly mix together.
  6. Add ghee in batches as you keep stirring well.
  7. Ensure there are no lumps.
  8. Continue cooking until thick, glossy and translucent halwa is formed.
  9. Add in mixed nuts at this stage and pour into a greased bowl.
  10. Garnish with crushed rose petals and some more nuts.
  11. Serve hot or at room temperature.
Recipe Notes

I was looking at making halwa so I didn't worry about setting this as burfi.

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Rabri | How to make Rabdi https://www.cooking4allseasons.com/2020/06/rabri-how-to-make-rabdi.html https://www.cooking4allseasons.com/2020/06/rabri-how-to-make-rabdi.html#comments Wed, 24 Jun 2020 18:30:19 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18799 Rabri or rabdi is a traditional Indian sweet of thickened sweetened milk with layers of cream. It has mixed nuts added to it and can be served on its own or along with other dishes. This is a thick sweeten dessert made by reducing the milk to almost 1/3rd to the original quantity and garnished […]

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Rabri or rabdi is a traditional Indian sweet of thickened sweetened milk with layers of cream. It has mixed nuts added to it and can be served on its own or along with other dishes.

This is a thick sweeten dessert made by reducing the milk to almost 1/3rd to the original quantity and garnished with nuts. The sweet has layers of cream mixed and makes a delicious sweet on its own or along with other sweet.

Rabdi is cooked over low heat for a long time until it reduces and becomes a dense and thick condensed milk. It changes colour to off white or pale yellow because of the thickening. For sweetness you can use sugar or jaggery and nuts for flavour. Rabdi is the main ingredients in dishes like rasabali, chhena kheeri, and khira sagara. It is served along with sweets like Jalebi, Shahi Tukda, or Malpua.

This thick milk sweet is served along with out traditional Indian ice cream kulfi as well! A very similar dish to Rabri is Basundi.

Many times all are confused about the difference between Basundi and Rabri. As I had written in my Basundi post, it is a sweeten milk sweet, served slightly thinner than Rabri, mostly hot in the southern states, chilled in northern states. Mostly Basundi doesn’t have malai in it.

So whats Difference between Basundi and Rabri?

Both Basundi and Rabdi are made by reducing the milk. The only difference is in the consistency of both these desserts and the process involved.

While basundi is slightly thinner, rabdi is thicker in consistency.
Basundi is creamier while rabdi has chunks of malai.

I have already shared a version Rajasthani Rabdi Malpua.

This is very much the same except reducing it further and serving it as a more creamy version.

Rabdi

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How to make Rabdi

Storage Suggestion

If you use Rabdi frequently, you can make a large batch and freeze it for later use.
You can freeze up to two months in a freezer safe container and use for later use.
It is always best to store this in individual boxes so that you don’t have to thaw the whole batch.
When you plan to use this, you can keep it on the counter for 2-3 hours or in the refrigerator overnight.

Variations to the basic Rabdi

We can make different fruit based Rabdis as well like the Mango Rabdi, Sitafal Rabdi, Anjeer Rabdi, Angoor Rabdi, etc by adding fruit purees to the finished rabdi.

Serving Suggestions

You can eat rabdi as such but it pairs fabulously with Gulab Jamun, Shahi Tukda, Imarti, Jalebi or Malpua

Rabri

Rabri | How to make Rabdi
Rabri or rabdi is a traditional Indian sweet of thickened sweetened milk with layers of cream. It has mixed nuts added to it and can be served on its own or along with other dishes.
Servings1 cup
Prep Time5 minutes
Cook Time40 minutes
Ingredients
Instructions
  1. Take the milk in a thick bottomed pan and begin to heat the milk.
  2. When the milk boils over, simmer to low flame and continue cooking until the milk reduces.
  3. While the milk is getting boiled, you will find a layer of cream getting formed on top, keep pushing it to the sides of the pan.
  4. Let the milk continue boiling in low heat. Keep stirring so that the bottom doesn't get burnt.
  5. When the milk thickens and you will have layers of cream on the sides.
  6. The milk has to reduce to half, add the sugar and stir well for the sugar to get mixed up well.
  7. Continue collecting the cream on the sides.
  8. Add the saffron and half of the sliced nuts to the pan.
  9. When you notice the milk has reduced to 1/3rd of the original quantity, scrape of the cream layer from the sides to the pan and mix well.
  10. The Milk now will be thick with layers of cream in it.
  11. Garnish with the remaining nuts and serve warm or chilled.

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Nei Payasam | How to make Sharkara Payasam https://www.cooking4allseasons.com/2020/06/nei-payasam-sharkara-payasam.html https://www.cooking4allseasons.com/2020/06/nei-payasam-sharkara-payasam.html#comments Tue, 23 Jun 2020 18:30:19 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18800 Nei Payasam is a special payasam made with Unakkalari, jaggery and ghee and served during festival occasions in Kerala Temples. Unakkalari is a kind of raw rice used in Kerala and the rice is used without removing the rice bran. Nei Payasam, also called as Aravana Payasam is cooked in a brass uruli that is […]

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Nei Payasam is a special payasam made with Unakkalari, jaggery and ghee and served during festival occasions in Kerala Temples.

Unakkalari is a kind of raw rice used in Kerala and the rice is used without removing the rice bran. Nei Payasam, also called as Aravana Payasam is cooked in a brass uruli that is thick bottomed and cooked on low flame to get the flavours are nicely mixed. Though this is similar to the Sakkarai Pongal, the way this payasam is cooked makes all the difference.

As I have said in few posts, I had planned for these months with the other recipes from the Thali posts. Unfortunately with us not sharing the Thali posts, we are forced to share these recipes very reluctantly without sharing the whole pictures. It was such an unexpected turn of events.

Anyway I had managed to click few pictures without the whole thali in view. So sharing some of those for this week which is the last in the series of BM#113, Traditional Sweets.

I adapted my recipe from here and had a delicious time enjoying the sweet. Since I didn’t have this rice variety, I had to use basmati.

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Nei Payasam

Ingredients Used

This is a simple recipe made with just a handful of ingredients. The flavour comes from the raw rice variety used to make this.

Jaggery is the sweetner used to make this dish and the colour depends on the jaggery used.

How to make Nei Payasam 1

Nei Payasam | How to make Sharkara Payasam
Nei Payasam is a special payasam made with Unakkalari, jaggery and ghee and served during festival occasions in Kerala Temples.
Servings2 people
Prep Time10 minutes
Cook Time10 minutes
Ingredients
Instructions
  1. Soak jaggery in 1 cup of warm water and then crush it well.
  2. Then heat it up until it is slightly thick. Cool down, strain and keep aside. You don't have to check for string consistency.
  3. Wash and soak the rice. Add 2 cups water and pressure cook for 3 whistles. Rice should be cooked till soft but not mushy as we want the grains to be seen.
  4. Measure and addd jaggery syrup.
  5. Mix well and cook in low flame till the jaggery syrup blends well with the rice. Once this is done, add grated coconut.
  6. Mix well and cook for 2 mins, then add ghee little by little.
  7. Keep mixing, at one stage the payasam will get thick and saucy in consistency. Add roasted cashews, cardamom powder, dry ginger powder and switch off.
  8. Serve hot
Recipe Notes

Don’t cook this payasam very thick as it will harden further after cooling down.

The consistency is more like sweet pongal. Unakkalari is a special type of Kerala Raw rice which gives a unique flavour to the payasam. Since I didn't have, I used Basmati.

If required, you can cook the jaggery to a thick one string thread as well. The color of the payasam depends totally on the jaggery color.

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Onion Masala Poori ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/06/onion-masala-poori.html https://www.cooking4allseasons.com/2020/06/onion-masala-poori.html#comments Thu, 11 Jun 2020 18:30:00 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18745 Onion Masala Poori is a deep fried Bread made with all purpose flour stuffed with a spicy onion and spices filling. These Onion Pooris are heavy and a filling bread on its own, and you don’t have to make any side dish for this. When it was the turn of thinking of a poori with […]

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Onion Masala Poori is a deep fried Bread made with all purpose flour stuffed with a spicy onion and spices filling. These Onion Pooris are heavy and a filling bread on its own, and you don’t have to make any side dish for this.

When it was the turn of thinking of a poori with O, I was literally wondering what to make as there are not many choices for this alphabet.

I had only option of making something with onions and I thought I could search the internet for ideas.

It led me to this recipe and I decided to make it for myself. Both Moong dal Poori and Onion Masala Pooris were made for Sunday Breakfast and I was full when I sat down for my breakfast.

My Sunday meals were these pooris for both breakfast and lunch. I felt I could’ve reduced the spice a bit in these onion masala pooris. Otherwise these tasted great.

These pooris are more like Luchis stuffed with onion masala. With this the alphabets planned for this month ends.

Onion Masala Poori

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How to make Onion Masala Poori

 Step By Step Pictures for making Onion Masala Pooris   How to make Onion Masala Poori 3  How to make Onion Masala Poori 1

How to make Onion Masala Poori 2

Stuffed Onion Poori

Ingredients Used in making Onion Masala Poori

We make the pooris with All Purpose flour or Maida stuffed with onion cooked in a masala.

The masala is quite heavy as it uses whole fennel, onion seeds, tej along with spice powders.

If I plan to make these pooris again, I would surely reduce the spice levels used in this recipe and most importantly would use crushed fennel seeds instead of whole ones.

As with all stuffed pooris, we got to be really careful with stuffing as the filling has a chance of leaking out of the poori.
The pooris are heavy, so you got to be making sure you balance this dish.

Serving Instructions

If you are particular to serve a side dish, then a simple moong dal would be an apt side dish or best would just plain Dahi.
I found the pooris very good on its own. So on the days you want to just make a bread, you can make this for a filling meal.

Stuffed Onion Puri

Onion Masala Poori ~ A to Z Indian Pooris
Onion Masala Poori is a deep fried Indian Bread made with all purpose flour stuffed with a spicy filling of onion cooked in spices. This is a heavy filling bread on its own, and you don't have to make any side dish for this.
Servings12 numbers
Prep Time15 minutes
Cook Time30 minutes
Ingredients
For the Dough
For Stuffing
Instructions
For the Dough:
  1. Take the ingredients in a bowl, mix the ingredients. Slowly add water and make a stiff dough. Keep it under a wet cloth for 10-15 minutes.
For Stuffing:
  1. Heat oil in a nonstick pan, add fennel seeds, kalonji, bay leaf. Stir for 30 seconds.
  2. Add chopped onion and green chili. Saute for 9-10 minutes in medium flame till onions are light brown.
  3. Now besan, coriander powder, red chili powder, garam masala powder and salt. Mix well and cook for another 5-6 minutes, till nice aroma comes from the besan.
  4. Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.
For assembling the Poori:
  1. Discard the Bay leaf and divide the filling into 12 equal portions.
  2. Take the dough and knead again for 2-3 minutes.
  3. Divide the dough into 12 equal portions and roll them into balls.
  4. Flatten each ball on the sides with center thick, place the filling in the center and enclose on all sides and seal tightly.
  5. Dust the balls with flour and gently press down. Using a rolling pin, gently roll out to a 4 to 5 inch
  6. Continue with all the balls.
  7. Heat the kadai with oil, when hot gently slide the pooris and press on top, once it puffs up, flip to the other side and cook.
  8. Drain to a kitchen towel and continue frying all the pooris.
  9. Serve with dal or enjoy on its own.

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Ney Pathiri | Poricha Pathiri ~ A to Z Indian Pooris https://www.cooking4allseasons.com/2020/06/ney-pathiri-poricha-pathiri.html https://www.cooking4allseasons.com/2020/06/ney-pathiri-poricha-pathiri.html#comments Wed, 10 Jun 2020 18:30:55 +0000 https://www.cooking4allseasons.com/?post_type=recipe&p=18744 Ney Pathiri is a deep fried Rice Pooris from Malabar region of Kerala. This gluten free Indian Bread is enjoyed as a snack as well. Pathiri in Malayalam refers to a pancake made of rice flour. You can cook these pancakes or pastry on tawa, cooked on flame or deep fried as well. Roll out […]

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Ney Pathiri is a deep fried Rice Pooris from Malabar region of Kerala. This gluten free Indian Bread is enjoyed as a snack as well.

Pathiri in Malayalam refers to a pancake made of rice flour. You can cook these pancakes or pastry on tawa, cooked on flame or deep fried as well. Roll out as thin as possible and then slightly press with a cloth when you cook the Pathiris on the tawa. We have another rice based roti from Kerala called the Orotti, which is different from Pathiri as Orotti has coconut in it.

I have already made Pathiri and Orotti, both of which I had enjoyed much. I had Ney Pathal bookmarked for a long time and waited for this series to make it. Ney Pathiri means made with ghee. I have made similar deep fried rice pooris that are popular from Chhattisgar called the Chusela, which are made with just rice flour.

I made these Poricha Pathiri along with nonveg gravy for lunch. Both Hubby and Konda enjoyed it very much. I found these Poricha Pathhiri very tasty as just a snack!

Referred as Malabari Neypathal or Neypathal or Ney Pathal or Poricha Pathiri or Masala Rice Puri. When it came to picking up other Pooris starting with N, I couldn’t find anything else. So if you know, you can let me know.

Other interesting rice based breads are Ukkarisida, rotis from Karnataka or these Ubbu Rotis.

I referred to this source and made it as how I was able to manage. These are gluten free and takes some practice to make, however these are so fantastic as a snack itself.

These Ney pathiri are a popular Malabar recipe and made during Ramzan for the Iftaar. These are a common breakfast / dinner dish in northern Kerala especially in Kozhikkode and Malabar.

Ney Pathiri

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How to make Ney Pathiri

Step By Step Pictures for making Ney Pathiri

How to make Ney Pathiri 1

How to make Ney Pathiri 2

How to make Ney Pathiri 3

Poricha Pathiri

Ingredients Used to make the Ney Pathiri

Rice flour is the main ingredients. You can use homemade flour or store bought as well.
You will have to make sure the flour is added to warm or hot water and let it stand for 10 mins before kneadingit.
The masala paste used is a ground coconut with shallots and cumin seeds.
You can add this ground masala to the simmering rice flour.
Please add ghee to the dough and knead well for the balls to roll out well without breaking.
Always dust out the excess flour before sliding it down.

Ney Pathal

Ney Pathiri | Poricha Pathiri ~ A to Z Indian Pooris
Ney Pathiri is a deep fried Rice Pooris from Malabar region of Kerala. These are gluten free Indian Breads that can be enjoyed as a snack as well.
Servings10 numbers
Ingredients
Instructions
  1. Wash and peel the shallots and take it in a mixer along with grated coconut and cumin seeds, make a paste with little water as required.
  2. In a nonstick pan, add the ghee and warm it, then add the water and bring the water to a boil.
  3. Once the water boils, simmer to low, add the salt and the rice flour, mix well and let it warm for few minutes. Switch off the flame.
  4. Add the ground coconut mix to the rice flour and mix well when it is still warm. If you can't handle the heat, you can use a ladle and mix well.
  5. Transfer to a bowl, add ghee and knead well till you get a smooth dough. Cover with a lid and keep it aside for 10 mins.
  6. Pinch out small balls and dust with rice flour before rolling out into 6 inch discs.
  7. Take care to make sure the dough doesn't stick to the board, you can dust with flour and gently roll out.
  8. Heat a kadai with oil, when it is hot, gently drop it into the oil and gently press on top for the pooris to puff up.
  9. Flip and cook on both sides, drain on a kitchen towel using a slotted spoon.
  10. These ney pathiris are crispy and tasty with nonveg gravies. You can serve it as a snack too.
Recipe Notes

Since these are gluten free, the dough is sticky. So make sure you dust well and very gently roll out.

Before deep frying, dust away the excess flour on the discs. Make sure the oil is hot, so that it comes out puffed up.

 

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