Special Maharashtraian Thali

Name: Special Maharashtraian Thali
Cuisine: Indian
Ingredients: 1 cup Bengal gram split (chana dal); 1 cup each Jaggery + sugar/ only Jaggery / only sugar; 1/2 tspn Dry ginger powder; 1/2 tspn Cardamom powder; 1/4 tspn Nutmeg powder; a pinch Turmeric (optional); 1/2 tspn Crushed fennel seeds (optional); as needed Oil few drops; 2 cups Wheat flour; 1 tbspn Oil; 1 pinch Salt; as needed Ghee for shallow fry; 1/2 cup Boiled Bengal gram; 1/4 tspn Turmeric; 1 tbspn Tamarind; 2 Jaggery; 1 tspn Red chilli powder; to taste Salt; 2 tbspn grated coconut (dry); 3 cardamom pods; 2 cloves; 1 bay leave; 2 tspn coriander powder; 1 tspn cumin powder; 1 pinch Nutmeg powder; 2 tbspn Oil; 1 tsp Mustard seeds; 1 tsp Cumin seeds; a pinch Asafoetida; 5 to 6 Currey leaves

Rakhee Rathi @rakhee_21

Chennai

#gudhipadwa special

Rakhee Rathi @rakhee_21

Chennai

#gudhipadwa special

Saved

Ingredients

*For Puran(stuffing)
1 cupBengal gram split (chana dal)
1 cup each Jaggery + sugar/ only Jaggery / only sugar
1/2 tspnDry ginger powder
1/2 tspnCardamom powder
1/4 tspnNutmeg powder
a pinchTurmeric (optional)
1/2 tspnCrushed fennel seeds (optional)
as neededOil few drops
*For cover
2 cupsWheat flour
1 tbspnOil
1 pinchSalt
as neededGhee for shallow fry
* for katachi aamti
1/2 cupBoiled Bengal gram
1/4 tspnTurmeric
1 tbspnTamarind
2Jaggery
1 tspnRed chilli powder
to tasteSalt
* For grinding together-
2 tbspn grated coconut (dry)
3cardamom pods
2cloves
1bay leave
2 tspn coriander powder
1 tspn cumin powder
1 pinchNutmeg powder
*For tempting
2 tbspnOil
1 tspMustard seeds
1 tspCumin seeds
a pinchAsafoetida
5 to 6Currey leaves
2Dry red chilli
as neededCoriander leaves
*For bhaji (pakoda)
1 cupGram flour
1Sliced raw banana
1Onion chopped
2Green chillies
to tasteSalt
1 tspTurmeric powder
a pinchAsafoetida
1 tspnGreen chilli paste
1/2 tspnRed chilli pwder
as neededOil for deep frying
*rice
1 cupRice
to tasteSalt

Saved

Steps

1

For puran........Add Jaggery and sugar in dal and cook it by stirring occasionally add nutmeg powder, cardamom pwder, dry ginger powder and crushed fennel seeds mix it well cook on low flame till mixture become dry and thick off the flame. Let it cool and then mash in mixer or in #puranyantra or potato masher.
2

For making cover take wheat flour in a wide mouthed bowl add salt and oil in it and knead a soft dough.
3

Take a medium sized ball from a dough roll it little on dusted rolling board, place a small portion of a puran in the center, bring the edges together to the center and join all the edges and pinch them, spricle flour and roll it again.
4

On a heated tava or griddle spread some ghee and place the poli and fry it both the sides with puff up and brown spots and golden.
5

For katachiaamti.......Rinse chana dal very well in water,soak it for 30 minutes, cook it adding turmeric and drops of oil in pressure cooker for 4- 5whistles. (if you soak dal cooking time will be reduced) when cooker settled down on it's own strain the dal very well.Keep the stock and boiled daal a side, it is used for #katachiaamti
6

Soak tamarind and Jaggery in water for 15-20 minutes. Mash tamarind and strain water. For grinding roast grated coconut on low flame till red colour add rest of ingredients and roast it together for 2 minutes. When it cool grind fine powder in mixer. In boiled dal and stock add this masala, tamarind Jaggery pulp, red chilli pwder, salt and whisk dal well. Add hot water if nessesary. Heat oil add mustard seeds, cumin seeds, Asafoetida, Curreyleaves and add this tadka in dal. Boil it.
7

For pakoda.. Make a medium batter mixing all the ingredients. Deep raw banana slices, Green chilli (cut from middle and remove it's seeds) Chopped onions in batter and deep fry in oil.
8

Rinse rice and soak for 15minutes. And pressure cook it.
9

Serve hot puranpoli with ghee in a bowl, katachiaamti, pakoda, steamed rice and fryams.