Kesari Puran poli (Sooji halwa obbattu) - Navratri Special

I wish all Neivedyam visitors a very happy Dusshera/Navratri

These pretty little birds were sitting right out of my window without realising that they were being clicked.




Puran poli is made by stuffing sooji halwa which gives a very nice taste and texture and is great for neivedyam during festive season.



Sooji Halwa recipe Here. I added little turmeric (natural colour) to the halwa to get the yellow colour.



Ingredients

For Poli
2 cups maida (all purpose flour)
1/2 tsp salt
water for making dough
2 tsp oil

Preparation

Mix maida, salt and water to make a soft dough. Take a clean plastic sheet and apply oil to it as well as your hands. Make roti size balls from the dough and stuff small amount of halwa inside the dough. Gently press the stuffed dough with your hands on the plastic sheet and flatten it as much as possible. Use oil to your hands to make it flat. It takes a beautiful roti shape as shown in picture. If flattening with hand is difficult use rolling pin.
Fry it on the tava with oil as we do for parathas.
Delicious Sooji halwa pooran poli is ready!



This goes to CFK- Festive food hosted by Suma.

Pesara vada ( Green gram vada)- Navratri Special

Ingredients

1 cup Whole green gram (soaked overnite)
2 tbsp urad dal (soaked)
1 onion ( finely chopped)(skip if using for neivedyam)
2-3 green chillies(chopped finely)
1 tsp ginger (chopped)
5 curry leaves (chopped)
1 tbsp Coriander leaves (finely chopped)
salt to taste
Oil for Deep frying

Preparation

Grind green gram and urad dal into thick paste with very little water. To this batter add all the given ingredients and mix well. Skip onions if you want to use it for pooja.
Heat oil in a pan and deep fry to make healthy and filling vadas.

This goes to CFK- Festive food hosted by Suma.

Besan Burfis- Navratri special

Ingredients

1 cup Besan (gram flour)
1 cup sugar
1 cup fresh grated coconut
1 1/2 cup milk
1 tsp cardamom powder
2 tsp raisins and cashew nuts
2-3 tbsp ghee

Preparation

In a pan heat 1 tsp ghee and saute raisin, cashew nuts and grated coconut slightly. Remove from heat and set aside. In the same pan add 2 tbsp ghee and roast besan on low heat till the aroma raises. This would take about 5-10 minutes. To this add milk and sugar, stir well so that no lumps are formed. Keep Stirring so that the mixture blends well. Add the coconut-dryfruits mixture, cardamom powder and remaining ghee. You will see that the mixture starts to leave the pan and a halwa like consistency is formed. Remove from heat and place the mixture on a greased plate. Spread it uniformly on the plate and let it cool. Cut them into small squares and serve.



This goes to CFK- Festive food hosted by Suma.