Soak pistachios in water for 2 hours.
Blanch the outer skin and collect them in a dry plate.
Grind the blanched pistas with cold milk at high speed
until a coarse paste.
Add heavy cream to a dry mixing bowl and beat for 2 minutes.
You can add sugar 2 tbsps in this stage. It's optional.
Add sweetened condensed milk and beat again for one minute. Add pista paste, Vanilla essence, cardamom powder and saffron strands.
Blend everything using a blender to combine.
Add chopped pistachios and fold to mix.
Transfer the mixture to the airtight container and level it.
Place the container to the freezer compartment for four hours.
Onion Pakoda is one of the most irresistible monsoon snacks to binge on with family and friends. Perfect evening Tea time pakodas with a piping hot tea. It is very easy to prepare. The ingredients, we need: Bellary onions 2 pcs Ginger 2 inches Besan flour 100 gms Raw rice flour 50 gms Red Chilly powder 1/2 tsp Green chilly 1 pc Fennel Seeds 1/2 tsp Asafoetida 1 pinch Salt 1/2 tsp Curry leaves 20 pcs roughly chopped Coriander greens a fistful chopped Cooking Soda 1 pinch Groundnut Oil to fry Procedure: Prep Time 10 minutes Cooking Time 10 minutes Servings 2 persons Slice the onions lengthwise. Place them in a dry bowl. Squeeze to separate each rind. Add salt and red chilly powder. Combine together. Rest for 5 minutes. Meanwhile, Chop the green chilly, curry leaves and coriander greens. Grate the ginger. Add Raw rice flour, Besan flour and cooking soda. Mix well to coat the onion. Add green chilly, curry leaves and coriander greens, Ginger and fennel seeds Mix to combine. Splash some water if needed. Heat the pan with groundnut oil on medium flame. Once the oil reaches frying temperature, take one tsp hot oil and add to the dough. Knead again for a while. Drop the dough roughly shaped, through your fingers into the hot oil carefully. Allow deep-frying until golden brown. Once the oil bubbles become less, take out the pakodas and wait to drain the excess oil by holding the slotted spoon right above the hot oil. Place the pakodas on paper towels to absorb the excess oil. Repeat the process for the remaining dough. Ready to enjoy!
Festivals like Adi Pathinettam perukku, ShrinVaralakshmi Viratham, Shri Ganesh Chathurthi, Avani Avittam and local Mariamman Festivals, Family-get-together and other Special Family occasions are incomplete without sweet delicacies. One of the sweets that add festival spirit in our life is Opputtu/Puran Poli. This delight has various versions. Coconut Poli is very delicious and often takes part in South Indian occasions. It is an authentic and traditional way of serving to newly married couple's special first feast of their special day.
Thengai Opputtu/ Coconut Poli/Puran Poli is a traditional sweet made for the special occasions of a family, local festival celebrations, wedding feasts, dedicated as a special offering to deities.
The making of the sweet involves two steps i.e.,
Making of Outer wrap
Making of inner stuffing.
Preparation Time 40 minutes
Yield: 8 Opputus/Polis
How to make:
For Outer Wrap, we need:
Maida/All Purpose flour 250 gms
Turmeric 1/4 tsp
Salt one pinch
Semolina 1 tsp soaked in water 1 tsp
Ghee 4 tsps
Water as needed
For inner stuffing, we need
Shredded coconut 300 gms
Jaggery powder 250gms
Cardamom seeds crushed 1/2 tsp
Ghee for roasting Coconut gratings 1 tbsp
Overall Ghee as needed 50 ml
Procedure:
Make a soft pliable dough by adding All-purpose flour, Turmeric, soaked Semolina and a pinch of salt. Use ghee generously to make this nonsticky pliable dough. Cover it and let the dough rest for 10 minutes.
Meanwhile, we will prepare inner stuff :
Roast the shredded coconut with one or 3 tsps of ghee on medium heat. Once the coconut gratings turn out non-sticky, switch off the flame and let it cool down.
Transfer the roasted coconut, jaggery powder and cardamom seeds crushed to a mixer jar. Run the mixer at high speed for 2 minutes.
Now the mixture was ground with fine texture.
Make 8 gooseberry sized balls. Keet them ready.
Divide the dough into equal lumps. You will get 8 balls
There are two methods of rolling.
Take one portion of the dough and apply some drops of ghee around it.
Flatten it on a banana leaf to a thick half-inch disc.
Place the jaggery ball and close it around by stretching the dough to the centre.
Make a sealed ball and flatten to a circular disc by smearing ghee in hand.
Place the Poli on a hot griddle and take out the banana leaf gently.
Drizzle ghee all over the sides of Poli and flip it and cook until brown spots appear.
Medium flame, please.
Another way:
Dust one spoon of flour over the chapati maker
Flatten one dough ball to a small disc.
Place the coconut ball in the centre.
Seal the coconut ball by pulling the dough on all sides and close.
Flatten again by hand.
Sprinkle flour over it and spread the dough using a rolling pin gently.
Take care not to pop up the coconut mixture out of the dough spread.
Make polis/Opputtus thick or thin by spreading with a rolling pin.
Transfer the opputu/Poli on a hot griddle and drizzle ghee over it.
Cook until bubbles appear.
Then flip to other side and apply little ghee.
Cook until golden spots appear on Poli.
Take out of the griddle and place it on a dry plate or banana leaf.
Ready.
Kongu folks call this sweet as Opputu.
This sweet is having different names in different states of our nation. Puran Poli, Holige, Vedmi, Obbattu, God Poli, Pappu Bakshalu, Bhakshalu, Babbattu Oliga etc..This sweet is famous in Maharashtra, Gujarat, Karnataka, Andra pradesh. Telugana and Tamil Nadu.
Curry leaves are the rich source of iron and folic acid that stave off anaemia. The Curry leaves are being used to add aroma to the food we cook but everyone should learn about its immense health benefits and nutrients, they are packed with.
They support the weight loss to the health-conscious people who are in the wellness journey.
They lower the cholesterol levels in such a way that the antioxidants present in them reduce the oxidation of cholesterol.
Consumption of Curry leaves in our regular diet will stimulate the insulin-producing cells that are helping in maintaining the blood sugar levels under check.
They contain Vitamin A necessary for our healthy eye vision.
They are really a fantastic boon to our vital hair growth.
They prevent grey hair growth.
They have amazing amino acids that are needed to our entire body functioning network.
The making of chutney using these incredible curry leaves is the smartest way to get their whole nutrients The chutney goes very well with Dosa, Idlis, Chapthis, omelette, Oothappams, Paniyarams and Pooris. It is an excellent tasty combination with steamed rice and a dash of ghee. It can be served as a spread over bread slices and feed your kids.
How to make?
Ingredients we need:
Fresh and baby curry leaves 2 cups
Shredded coconut 1 cup
Chana dal 50 gms
Jaggery 1 tsp
Red Chillies 2 pcs
Rock salt 1/2 tsp
Garlic cloves5pcs
Shallots 10 pcs chopped
Asafoetida one pinch
Kokum Rinds or Kodam puli 3 rinds
