Puliodarai/Puliogare

This recipe serves 3.

Ingredients:

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• Rice(sona masuri/basmati) - 1 cup
• Gingelly oil - 4 teaspoon

Method:

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• Soak rice for 15 min.Drain the excess water.
• Add 2 tsp oil of oil in a kadai and saute the drained rice till water evaporates completely.
• Boil water(rice : water=1:2) and add the rice to it with 1 tsp of oil.
• Cook covered.
• Set aside to cool and pour 1 tsp of oil .The grains should be separate.

For the tamarind paste

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• Thick Tamarind juice - extracted from a ball of diameter 3 cm
• Mustard seeds - 1 tsp
• asafoetida - 1/2 tsp
• Chana dal - 1 1/2 tsp
• Groundnuts - 1 handful
• Red chillies - 3 ,broken into halves
• turmeric powder - a pinch
• jaggery - 1 tsp, powdered
• salt - 1 tsp(can be altered according to sourness of tamarind)
• oil - 3 to 4 tsp

Method:

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• Add oil in a kadai.Add mustard seeds.
• When it splutters,add chana dal,groundnuts,red chillies,hing and saute till golden brown.
• Add tamarind juice extract,jaggery,salt,turmeric powder.
• Stir well and cook on a medium flame till it thickens into a paste.
• You can store it in an air tight container in refrigerator.

For the powder

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• Dhania/coriander seeds - 2 tsp
• Jeera - 1/2 tsp
• Pepper - 10 to 15 peppercorns(depending on one's taste)
• Red chillies - 8 to 10
• Til / sesame seeds - 2 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Dry coconut,shredded - 3 tsp(optional...If you wish to store the powder,avoid coconut)
• Chana dal - 1 tsp
• Urad dal - 1 1/2 tsp
• Hing - 1/2 tsp

Method:

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• Heat 1 tsp oil in a kadai.
• Add urad dal,chana dal,fenugreek seeds,coriander seeds and saute till golden brown.
• Add peppercorns,til,jeera and saute till it bursts.
• Add red chillies,hing,dry coconut and fry for another 3 min till all the ingredients get roasted.
• Set aside to cool.And grind into a coarse powder in a mixer.

For puliodarai:

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• Heat 2 tsp of ghee in a kadai.
• Add mustard seeds.When it splutters,add curry leaves.
• On a low flame,add cooked rice to it .Add 2 to 3 tsp of paste.
• Mix well with a flat spatula.Do not mash the rice.
• Add 3 tsp of powder too.Mix well.
• Adjust the quantity of paste,powder,salt according to taste.

Serve hot with curd and potato chips.

Chana Batura

I got this recipe from whereincity.com.It was very tasty.I am writing it down so that all of you can try it out.

For chana

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• 1 cup kabuli chana , soaked overnight
• 2 large tomato
• 2 large onions
• 1 1/2 tbsp chopped coriander
• 1 tsp ginger grated
• 1 tsp garlic crushed
• 1 lemon ( juice extracted)
• 2 tbsp oil,1 tbsp ghee
• 1 tsp tea leaves tied in a pouch or 2 tea bags
• 4 green chillies slit
• 2 bay leaves
• 1 tsp sugar
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1/2 tsp each cinnamon-clove powder
• turmeric powder-a pinch
• 1/4 tsp garam masala powder
• 1/2 tsp pepper powder
• salt to taste

For Batura

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• Maida - 1 cup
• Rava - 1/2 cup
• curd - 1 1/2 tbsp
• salt - 1 to 2 tsp
• sugar - 2 tsp
• yeast - half a pinch dissolved in warm water-2 tsp
• Butter - 1 tbsp
• milk - to knead dough
• Oil - for deep frying

Method:

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Batura

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• Sieve maida.
• Add salt,sugar,maida flour,rava,butter,curd into a bowl.
• Add the yeast solution.
• Knead into a soft dough by adding milk little by little.
• Cover with a wet cloth and set aside for 6 hours.
• 
  
• Make sure the cloth does not dry dry.Wet it as it becomes dry.
• Smear oil on your palms,roller and on the base where you are going to roll the batura.
• Take a round ball of dough(big or small..I have made small baturas) and roll it like a roti.Do not make it too thin or too thick.
• Fry in hot oil turning only once till it gets a light tinch of brown colour.
• Serve hot with chana with chopped onions,green chillies and lemon.

For chana

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• Pressure cook the soaked chana with tea bag,bay leaves and 1/2 tsp of salt.( 1 whistle on a high flame and switch off after 15 min on a low flame).
• Set aside to cool about 2 tbsp of chana for grinding.
• Drain the water completely from cooked chana and save the stock.
• In a mixie,grind together 1 tomato,1 onion ,cooled chana and 1/2 tbsp coriander leaves.
• Chop the other onion and tomato into small pieces.
• Heat oil in a kadai,add cumin seeds.
• When it splutters,add ginger -garlic and fry for a min.
• Add chopped onions and tomato and saute till it becomes tender.
• Add the ground paste and fry for another 3 min.
• Add red chilli powder,turmeric powder,pepper powder and garam masala powder.
• Stir and fry till the oil separates.
• Add the drained chana and 2 cups of stock.
• Bring it to boil and cook on a medium flame till it thickens.
• When the gravy thickens,change it into a serving dish.
• Heat oil in a tadka pan,add green chillies,cinnamon-clove powder,chopped coriander leaves and immediately pour it over chana.
• Squeeze lemon juice on top.Stir in gently and serve with batura.
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