poranpouli

Hey guys , well i have been out of the action for quite sometime now .But i have something special for you in store well its festival season in India and the dish i am bringing forth are festival specialty's .This dish is a Rakhshabandhan special , rakhshabandhan is a special festival to celebrate the bond between brother and sister and a special sweet is dedicated to this festival called pouranpouli.Besides being rich in taste it is also very healthy so read on guys.

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Category: Dessert

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Ingredients:

• all purpose flour-1/4kgs
  
• jaggery -1/4kgs
  
• bengal gram flour-1/4kgs
  
• wheat flour-1/4kgs
  
• salt
  
• turmeric
  
• cardamom
  
• oil
  
• Fennel
  
  

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Method:

soak the gram flour for about 2 hours , now boil it in an open vessel on a low flame . when it starts to boil add a pinch of turmeric to it .now take the all purpose flour & wheat flour and in mix them well in a bowl , also to this mixture add some oil (about 2-3 tbsp) and salt and kneed the dough from this mixture mae sure the dough is as soft as it can get.now add some oil to it and kneed the dough again . now cover the dough with a cloth so that the contents of the dough do not get oxidised by the air and leave it for about 30-60 minutes.when the gram flour is fully cooked , that is when it gets mashed easily , drain the water . Now grind the jaggery to a powdery form and add it to the dal . again cook this mixture while this is cooking add cardmom and soamp to it and keep mashing it while its on the flame and is getting cooked .when the mixture has been blended into a pasty , powdery form take it off the flame & let it cool.after it cools down put it in an mixer-grinder and grind it .now make small balls out of the dough kneeded before . now take a ball and crush it so that it is totally flattened into a circle coat it with some oil fill it with the mixture we just grinded and close the circle to form a sphere again and then again . now on a surface apply some oil and start rolling the dough to form a chapati out of it , make it as thin as possible .then take a pan put some oil and bake the pouranpouli on it .

Paaya Biryani

Hey guys , well i know , i know . I have been absconding for quite sometime now and I have a real good reason for doing so . What you ask well what if i tell you that i that i brought a recipe a Hyderabadi special that is an rarity even in Hyderabad . Very very exciting i know , well i was at my elder sisters house , and after hearing about my blog she asked , why don't i blog about the paaya biryani , well yes paaya is a specialty of Hyderabad , but i am sure you wouldn't ever heard of paaya biryani though. For all excited readers here's the recipe .

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Category:   Main course

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Ingredients:  

• paayya (goats legs)-8
  
• rice (basmati preferred)-1 & 1/2 kgs
  
• mint 2 cups
  
• ginger garlic paste 2 tbsp
  
• onions sliced -4
  
• garam masala (a powdered mixture of all the spices used here.)
  http://en.wikipedia.org/wiki/Garam_masala
  
• clove
  
• elachi
  
• cinamon
  
• sajeera or Caraway, Wild cumin
  
• Black pepper seeds 3-4 seeds
  
• turmeric-1/2tsp
  
• corriander leaves-1cup
  
• lemon-3
  
• clarified butter or ghee
  
• oil
  
• bay leaves
  
• green chilies-1 or 2
  
  Method:

  wash and soak the rice.

  Preparations for the meat

  The payya should be roasted and cleaned first, now put some oil and onions in the cooker and cook till the onions go a liltle brown , now add the paayya and add green chilies ginger garlic paste , salt to taste ,a liltle bit of mint leaves. Now add water to the mixture such that the amount of water added should be enough to cook the rice , here we are adding two and half liters of water , now add salt to taste , and let it cook in the boiling water till the meat goes soft.

  Preparations for rice

  Take a vessel heat some ghee in it , add some bay leaf about one or two ,onions,garam massala ,chopped green chilies one or two , black pepper seeds , caraway seeds and roast till the onions go brown .Now add the soaked rich and fry it for some time . After the rich is partially fried and After the meat is cooked , add the contents of the cooker to the rice mixture . now let it cook untill the rich is fully cooked.

  when the rice is fully cooked add all the lime juice , all the mint and a generous table spoon of ghee.

  let it cook for another 5 minutes on low flame and then takle it off the flame . this dish is best eaten with daalcha,or any other wet dishes would also suit it .