Wednesday, June 27, 2007

Bobbatulu /Puran Poli

Bobbatulu /Puran Poli
This I can vouch as a our family's favorite sweet, this always is made during special occasions and festivals. Though the process of making might be a little intimidating the end result is just delicious.The best part about this sweet is the purnam/puran can be made in advance and refrigerated and can be used to make Bobbatulu/poli right when guest arrive.Coconut in added in karnataka cooking however that is optional. Also this can be made with sugar or jaggery. My recipe for today is made of sugar.

Ingredients for Puranam/Puran
1 cup Channa dal
1 cup sugar
1 tbsp of finely ground elachi powder
Process to make purnam
1. pressure cook channa dal untill 3 whistles
2. once done drain the water completely out and make sure there is no water in the boiled channa and mash into a fine paste with a potato masher
3. In a pan add sugar and about few 5 tbsp on water and boil till all the sugar melts and it turns syrupy
4. To this syrup add mashed channa paste and mix well
5. Keep stirring for about 3 minutes till the paste thickness and forms a thick paste
remove from heat and allow to cool

For making attu/poli
1. Mix 1 cup of maida with about 1/4 cup water add a pinch of salt and 1tbsp of sugar
2. This should be of chapati/roti consistency
3. Pour about 1/4 cup of oil over the dough and allow it to rest for a while
To make bobbatulu/Pooran Poli
1. take a small portion of purnam/puran and roll into a ball
2. take a small portion of dough and cover the puran ball completely
3. roll the ball flat either with a belan or with hand
4. Heat tava and and place bobbatu/pooran poli
5. Fry on both sides
6. Add a little bit of oil/ghee for making the sides a little crispy

Serve hot, these will practically melt in your mouth. Pooran as mentioned stores well for about a week or so in a air tight container in a refrigerator

Sunday, June 24, 2007

Life in the city of Nawabs - Hyderabad

Life in the city of Nawabs - Hyderabad

Well after about an 8 days trip of Europe back to Hyderabad, boy we had a fantastic trip and mainly kids did great so over all a very memorable and fun trip. Now back at Hyderabad it feels great to be home. It very satisfying to see people of your own and nothing like waking up to someone giving you a hot cup of Bru coffee.
Its been pouring in Andhra Pradesh, thankfully this has made weather very pleasant and bearable. Life in India amazes me with its changes on every visit, people seem to be in a run all the time, seems like city never sleeps. There is mall culture prevailing in every nook and corner, people are so brand conscious, every Tom,Dick and Harry seem to carry cell phones, its very very interesting and it seems like a happening place with everyone very upbeat about economy and in general about life.

This weekend we went to Pragathi resorts in Hyderabad to celebrate our anniversary, I was so impressed with the resort. Its about 35 km from Hyderabad and so full and luscious with vegetation, Resort is very well maintained and its like a botanical garden. Lucky me I am enjoying the last crop of Mangoes .This resort had acres of Mango, Sapota (chikoo), Anar, Papapya, Coconut, Guavas, Kala Jamoon ( neeradu pandu), Banana's . You could practically live off these fruits for a days. They also had beautiful tropical flowers like Malli (jasmine), jaji, mari gold, Hybiscus. Its was a joy to the eyes. Since they created this resort apparently like a botanical garden with Aurvedic therapies etc they had some exotic plants like Rudhraksha, Camphor etc. check the whole list here
Food was awesome, one thing I really missed in US was dry gobi Manchurian, for some strange reasons this was never offered in hotels in bay area. so ate that to heart content. These days they have an elaborate wine list too , also a huge menu of Mocktails. I had the Blue mocktail made of sprite, lemon and syrup of blue Curacao tasted great. Also on menu were some very "desi" mocktails made from coke and masala etc..

Over and all India seems not the same that I grew up, It seems to be running faster, more vibrant and buzzing.There is a lot of catching up to do, will keep you posted.Few pics from the resort.

( sampinga- very fragrant flower)
(Rudhraaksha - tree from which ridhraksha's made)

Mangoes hanging on the trees
Clusters of Mangoes

Overall a great place to hangout with family and kids in a very serene and beautiful location

Tuesday, June 5, 2007

Blogging Break

Blogging Break

Folks will be heading out to India on vacation/work starting this Thursday.Staying in bay area every time we flew via the pacific rim, making sure to spent a day or 2 in between exploring countries like Bangkok, Hongkong, Thailand and Singapore of course.This time decided to fly via Europe so would be flying to London for a 8 days break, intent is to tour London, Paris and Brussels.

I would love to hear from readers and fellow bloggers on tips, any input on must see places, must eat places especially London Curry, French Pastries and Belgium chocolates yum !!, feel free to drop a comment with your suggestion, it would be much appreciated.

I plan to blog document my tour, so keep checking for regular update ( dependent of wireless access etc..)

Europe here we come .......

Sunday, June 3, 2007

Aloo Masala Kurma & Fried Rice

Aloo Kurma & Fried Rice
I am in the process of cleaning out my freezer and pantry, I had a whole bag of Potato's lying around and frozen mixed vegetables in my freezer. So decided to make Aloo Masala Kurma and fried rice for Saturday brunch.

I must say every time I tried to make this dish, it for some reason turned out bitter because of kuskus, but this time got it right and it tasted delicious

1 tspn of dhania
2 small sticks of dalchini
4 whole cloves
2-3 elachi (optional)
1 tbsp of Kuskus
4 garlic cloves
1/2 inch of garlic
3-4 Red chilies
1 1/2 Onion cut into cubes
3 big Potatoes peeled and cubed
1 cup cauliflower
1 cup peas
1 tbsp of oil
1 tbsp of ghee
1 tspn sugar

1.Fry all the ingredients above except Onion and Potatoes
2. fry for about 2 minutes
3.No grind the above in a mixer, once ground into fine powder add cut onions and grind into fine paste
4. in a pan add oil and ghee, once warm add the above ground paste and fry till it turns brown
5. Now add potatoes, cauliflower and peas ,add salt and a little water
and cook till vegetables turn soft
6. add sugar and mix well
Serve with Fried rice, Puri's or Pulav

I must say this creates a very strong aroma around the house, you can add other vegetables like carrots,beet root etc..

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