- (Puris stuffed with sweet coconut and mawa filling) 
Serves Four
Time required: 35 minutes plus time for resting the dough
For the Dough:
30 gms Flour
85 gms Rawa
40 gms Ghee
A pinch of salt
Milk and water as required for mixing the dough
Oil for frying
For the Filling :
2 Tbsp. (30g) mawa
55g grated coconut
1 tsp (15g) sugar
2 tsp (10g) raisins (optional)
To prepare the filling, pass the mawa through a sieve. Add the grated
coconut, powdered sugar, poppy seeds and raisins, if using them. Mix
well and keep aside.
To prepare the dough: Mix flour and rawa. Rub 2 tbs ghee into the
flour-rawa mixture. Add salt, milk and water to the mixture and bind
to a stiff dough. Cover and set aside for half an hour. Divide the
dough into small portions. Apply a little ghee and knead each dough
ball till smooth. Roll into puris, about eight cm. in diameter. Put
a little filling in the centre and fold over to form a half circle.
Seal the edges with a little water. Flute the edges. Deep fry in hot
oil till light brown and crisp. Drain and store in an airtight container.
Puliogare(Tamarind
rice)
Ingredients:
Cooked Rice (Cook 3 cups of rice with 5¼ cups of water, ¼
tsp. Turmeric, 2 Tsp. of Oil, in a rice cooker and let it cool )
Tamarind Extract. (Soak 2 lime sized balls of tamarind in ½ cup
water for 15 min and extract thick juice of it by squeezing. If needed,
add extra water to extract some more juice )
Split Bengal Gram -- 2 tbsp.
Peanuts - ½ cup (fried and unsalted)
Mustard Seeds - ½
tsp.
Dry Red Chillies -- 5
Green Chillies --5 (finely chopped)
Ginger -¼ inch piece
Finely chopped Turmeric -¼ tsp.(powder)
Oil - ½ Cup
Coriander Leaves -- 1 bunch
Curry Leaves - 15
Asafoetida (Heengh) -¼ tsp.
Sugar - 1tsp.
Salt to taste
Method:
- In
a wide skillet, heat oil on low flame.
- Then
add black mustard seeds, split bengal gram, red chilli, curry
leaves, green chillies,
asafoetida, ginger & peanuts.
- When
the gram turns light golden, add tamarind extract.
- Stir well. Cover and cook on low heat until water evaporates
totally & oil seeps
through the extract.
- Now
add sugar and salt & remove from heat.
- In
a wide container spread the precooked rice.
- Add 3 tablespoons of the above mixture to the rice and mix well.
- Serve with yogurt or homemade pickle/chutney.
Note:
Tamarind Rice tastes better if you let it rest for couple of hours
before eating.
However recheck for salt before you serve. Also if there is any
additional extract
left out you can refrigerate it and mix in plain cooked ric
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