I made two different dishes out of the same dough. One is a savory dish called the
potli (small pouch) which is filled with spiced peas and potatoes. Another is a sweet dish called Gunjiyas filled with sweetened coconut flakes and more.
Gunjiyas in Hindi,
Kajjikayalu in Telugu, and
Somasi in Tamil.
I am contributing these two recipes for two different events. Since my family and friends had helped me out in making these lovely creations, this one goes to the
Spring fling event hosted by the adorable
Trupti of the beautiful blog “
The Spice who loved me”.
It is because of her help that I am recognized as one among all the food bloggers now.
Thank you Trupti for all that support and helping hand.
My Son is holding a GunjiyaThe next event is for the letter “P”. Ok, you all might have guessed it out. Yes “P” for Potli, Potato and Peas. This one is for the lovely
Nupur of onehotstove .
Before going to the recipe I have to say that this is a variation form the usual recipe.
- I used ready made pillsbury pie dough to make job easy for myself.
- I baked it instead of deep frying, which I usually prefer.
Ingredients for gunjiyasReady made Pie dough
For filling½ cup Sweetened coconut
3tbsp sugar
½ tsp powdered cardamom
3tbsp washed poppy seeds (Khus-khus)
Chopped almonds
Preparation
Mix all the ingredients used for filling together in a cup.
Cut the pie dough in to small circles. You can use a sharp edged glass or cup for cutting the circles. Fill the circles with a spoon full of the filling. Close the circles as given in the picture and press the edges with fork. Brush up some melted butter on top and bake at 350 degrees for 15 minutes. Crispy Gunjiyas, kajjikayalu or somasi is ready.
You can either use ready made pie dough; else you can make the dough from scratch for baking.
My Friends "P" and "N" are helping me out in cutting , filling and sealing.
Recipe for egg less pie dough:8 ounces all-purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar (if making sweet pie dough)
1/2 teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Source: Emeril Lagasse of Food network
If you don’t find pie dough you can make with normal dough usually used for making samosas, which is 1 cup all purpose flour, 3-4 tbsp butter or ghee and salt. The filling is the same. This is usually deep fried in oil. This one is much easier and you can also try baking if you don’t want it deep fried.
Ingredients for Potli Filling
1 cup Boiled mashed potatoes
½ cup Peas
½ cup onions
½ tsp garam masala
½ tsp turmeric
½ tsp cumin powder
½ tsp chilli powder
½ tsp pomegranate powder (anardana powder)
Salt
2 -3 tbsp oil
½ tsp aniseed (saunf)
PreparationIn a pan add oil and tamper with aniseed. In to it add onions and sauté until translucent. Add potatoes, peas and all the other spices and fold them together. Let it get cooked for about 10-12 minutes. Remove it from the stove and let it cool.
Make squares out of the pie dough and make small potlis as shown in the picture by adding a spoon of the masala filling to it. Brush up with some butter and Bake it at 350 degrees for 30-35 minutes. Remember it should not get too brown. Small beautiful potlis are ready. These are perfect for starters or snack too.
My hubby is helping me fill the potlis
Tried to make a small hand bag. I put a pea as button.Safety Moments- Kids in the Kitchen
This time it’s hosted by
Meeta from the
Daily Tiffin . I wanted to share some safety tips with all my friends which I always adopt in the kitchen.
Starting with stove, never leave it unattended with any boiling liquid, hot pans, griddles, hot oil or any thing that is hot and cooking. Once you are done cooking please transfer them to a safe place so that kids cannot reach them. While working with hot oil and deep frying, never let your kids trouble you. Make sure they are not in the kitchen.
Never leave any sharp objects like knives or forks in the dishwasher. As soon as you are done with the dishes, don’t forget to put them back in the safe place. Even remove the glass dishes. Don’t leave the knives or scissors on the tip of the counter tops. This could be very dangerous.
Always keep your kitchen floors clean as kids always keep crawling near their moms. They might pick up some food fallen on the floor and pop it into their mouth.
Never keep the trash cans, kitchen cleaners, detergents and dishwashing tablets reachable to the kids. Especially infants.
Always child lock your microwave. Also never heat plastic baby bottles in the microwave. It is carcinogenic.
Never keep any liquids in the front side of the fridge.
While using conventional oven make sure you kids are not running around.
Keep spices, chilli powders and pantry products out of reach of children.
To make thing easy for kids always keep snacks, cookies and kids juices in the lower draws and cabinets which they can reach. So even while they open it for exploring they will get distracted by finding their food.
Kids always want to play with utensils though they have all the toys of the world.So make sure you give them the dishes that don’t have sharp edges.
Finally I would like to share with you all that, I have decided the
JFI for September month. I know it’s too early but could not stop thinking as it is my first JFI. The Ingredient is
“Rice and its derivatives”. Details will follow later. Hope you guys liked it.
