Wednesday, February 15, 2017

Paal Poli ~ Pooris Soaked in Sweetened n Flavored Milk!

As the name says it all, Paal Poli is a  dessert made by soaking fried pooris in flavoured milk. Yes, it's just simple as it sounds! The best Paal Polis, I savoured are the ones made by my son-in law's grand ma, who resides in her beautiful ancestral home, in the neighboring village, Peruvalanallur! These cuties were what she opted to make, while throwing the feast for her grand kids. My husband and myself  couldn't make it to the village for her heartwarming lunch as the post wedding paraphernalia had  left us thoroughly exhausted. Back from the village late evening, my daughter hopped in with a lovely container in which soft paal polis were packed, with loads of love and care. I could feel that when the first bite hit my taste buds, and ah! I found myself devouring the heavenly morsels!!
I called her up, the next minute and typed the recipe, right away in my blogger. The simplicity of the dish surprised me that I had to suppress my urge to rush into the kitchen, knead the dough, fry the pooris and soak them, immediately!!

It had been been several months since then and had wanted to prepare the sweet as the first recipe for the year, but then got postponed. Better late than never!

Peruvalanallur athai's Paal poli, recreated, with lots and lots of love... :)

Paal Poli 

Makes 8 large or 10 medium or 13 small sized pooris
Serves 4-6

 Prep time: 20 mins
 Standing time; dough: 1-2 hours
 Soaking time of the finished dessert: at least an hour to *one day


100 gms all Purpose Flour / Maida -  ( this is between 3/4 to 1 cup)
2 tbsps rava (sooji/semolina) ( not roasted)
A pinch of yellow food colour
50-60 ml luke warm water

Oil- for deep frying

600 ml milk (I used milk with 3% fat content)
1/4 cup heaped white sugar
A fat pinch saffron

A few almonds and pistachios, chopped, to garnish


Paal Poli

Whisk together maida and rava in a bowl. Measure 60 ml of water in a microwavable jug and warm a bit. Just to make it luke warm. Dissolve a pinch of edible yellow food colour. Add to the flour mix little by little and knead well until you get a soft pliable dough like poori dough. I needed exactly 55 ml of water. Make into into a ball and cover with a wet kitchen towel or  cling film and rest it for 2 hours. We do not want the ball to get dried up in the outsides. So make sure you cover it to retain the moisture. After a couple of hours, knead again and roll equal sized balls ( 8 or 10 or 13 acc to your size preference) I divided into 8 balls to make larger pooris. Also I had spread them into slightly elongated ones than perfect rounds, since as to get larger semicircles as we fold them into half for serving.

Paal Poli

Heat oil for frying the pooris. Fry one at a time. Let them the soft and not crisp. Drain in paper towels so as to absorb excess oil. Keep them aside.
Soak saffron strands in 1/4 cup hot milk for 10 minutes. Heat the remaining milk in a sauce pan. Add sugar followed by the saffron milk and bring to a boil. Simmer for a minute in low flame and switch off. You don't have to thicken the milk.

Arrange the pooris in a tray, half folded and pour the hot milk over them generally so as to soak them. after an hour you may need to add more, as they absorb the milk. Whole pooris soaked in milk as such weren't looking pretty in pictures. So had to revise the garnish idea to make the dessert prettier. Thanks to Raks, my lovely buddy  :))) for the pretty looking garnish idea :).

They have to get soaked at least for 2 hours before serving. *You can prepare Paal polis,
 soak them up the previous day and refrigerate, for your guests. Thus, your dessert is done, hours ahead!  Oh yeah! I love them chilled :)

 Garnish with chopped nuts (microwave for a minute and toss). Sprinkle a few strands of saffron before you serve.
Sure to receive compliments!

Read More »

Thursday, February 9, 2017

Easy Recipes for the Valentine Week!

The Valentine Week is on! Rose day, Propose day, Chocolate day,Teddy day, Promise day, Hug day  Kiss day and follows the Romantic Valentine day!

Starting with a Rose; proposal, being together like a chocolate, gifting a teddy, making life time promises, hugs and kisses for more closeness and the union of the soul mates; The Valentines Day!

Wish I could be a Lover again!

Here are a few recipes, you may try to make your Valentine happy :). Remember, you may not need to be a connoisseur or even a cook :) The heart to whip up a simple goodie is enough to show all your love to your loved one! :)

Starting with the simplest...
(Click on the name to direct you to the recipe.)

Blueberry Lemonade

Shortbread Hearts

Dark Chocolate Cake with Oreo Cookie Frosting

Jam Tarts

Crinkle Cookies

Date and Cocoa Truffles

Gooseberry wine~  Needs a standing time of 3 weeks. Still, if you can get hold of the berries, start today! Better late than never. Red Wine symbolise Love! :)

Melting Moments

Red Velvet CupCakes

Thumbprint Cookies

 Love each other, today and always.The world is all yours.
Happy Valentines Day!

Read More »

Tuesday, January 31, 2017

Burmese Yellow Fried Rice with Shallots and Peas!


ellow Rice is a "Burmese thing." A heartwarming combination of turmeric, cayenne and fish sauce mingled with the irresistible flavour of caramelised onions makes this dish unique!
As you might know, the most common staple food in Myanmar is white rice, which is eaten by finger tips as morsels dipped in curries by the Burmese. The ingredients are fresh and resemble the Chinese mode of cooking. Inspired by the Indian cuisine, parallelly, they use lesser amount of spices and more of garlic and ginger. In this particular rice dish, I have used fresh peas along with fried onions and other basic Burmese ingredients. Fish sauce is avoided in the below recipe, as my family members are vegetarians. I strongly suggest to use this important ingredient, though!

Burmese Yellow Fried Rice with Shallots and Peas
Adapted from Burma: Rivers of Flavor by Naomi Duguid

Serves 2
Prep time 10 minutes
Cook time:10 minutes
Total time: 20 minutes


* 1.5 tablespoons shallot oil
(For this we need 2 tbsps peanut orany neutral oil and 3 tbsps sliced shallots)

 1/4 cup thinly sliced shallots
 1/4 teaspoon turmeric powder
 1/2 tsp roughly ground cayenne
 2.5 cups day-old cooked Jasmine rice
 1 teaspoon fish sauce (I omitted this)
 1/2 cup frozen green peas
 1-2 tablespoons golden crispy shallots (reserved in the first step)
 Salt- to taste
 Lime wedges for serving


To begin with, we need 1.5 tbsps of shallot oil. *For this, get ready with 2 tbsps peanut or any neutral oil and 3 tbsps sliced shallots
Heat oil in a skillet and throw in the shallot bits. Fry them stirring all the time, until crisp and golden. Drain in paper towel. Reserve for the last step/garnish.
Thus, you will end up with 1.5 tbsps of shallot oil and 2 tbsps of crispy fried shallots.

Heat the shallot oil in a large, wide skillet over medium-high heat.Add the shallots and cook, stirring occasionally, until the shallots have softened.  Add the turmeric and cayenne and give them a quick stir.

Crumble in the rice and give the mixture a stir, using the spoon to break apart any clumps of rice. Since I couldn't get hold of Jasmine rice, I used my regular parboiled rice. Add the fish sauce at this point if you wish to add and green peas. Cook, stirring occasionally, until the peas have cooked through and the rice is heated through. And again, since I used fresh peas instead of frozen ones, I cooked them in just enough water, separately and added along the rice. Add the golden crispy shallots and give the mixture one last stir. Taste and add salt, if necessary.

Transfer the mixture to a serving bowl or platter and serve with lime wedges and hot chilly dip if desired..

Note: Fish sauce will have salt in it, so be careful when you add salt. If you do not wish to add fish sauce for a vegetarian version, add the needed salt.

Read More »

Friday, November 25, 2016

Red Velvet Cup Cakes with Cream Cheese Frosting

When, my bestie's kid, Nikita gave me the very first suggestion of Red Velvet Cake, I was apprehensive. For me they have to be topped/paired up with cream cheese. Nikita and me live in a town where there's no availability of these exotic products and finally I made up my mind to take it as a challenge and go for it! With Christmas just a month ahead, I was prompted to make these red cuties in cups, for a safer side. I am immensely happy with the final result and yeah will be making cakes instead of cuppies next :)

What is basically a Red Velvet Cake?
American in origin, red velvet cake is similar to chocolate cake with either a red, bright red or red-brown color. While it is similar to chocolate cake, a baking aficionado will be able to spot the difference. The primary differences are in the use of buttermilk instead of milk and less cocoa powder. The acids in buttermilk react with the antacid of baking soda to form gas bubbles, which creates a non-yeast leavening. This helps create the fluffy and moist texture that has made Red Velvet popular. Red Velvet cake is traditionally prepared as a layer cake topped with cream cheese or cooked roux icing.
The addition of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet!"
Common ingredients include buttermilk, vinegar, butter or oil, and flour for the cake, beetroot or red food coloring for the color. info from wiki.

Red Velvet Cup Cakes with Cream Cheese Frosting

Total Time:40 min
Prep:20 min
Cook:20 min
Yield:24 frosted cupcakes


2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened ( scroll down for the homemade cream cheese recipe)
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish (or reserved cake crumbs)

To Make the Cake:

Preheat the oven to 350 degrees F. Line two (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Frost the cupcakes with a butter knife or pipe it on with a big star tip.I cut 0.5cm of a corner of ziplock bag. and cut two small triangles , like this, -^-^- ,to make the star hole and piped on the cup cakes as you see.

Home-made cottage cheese to make cream cheese frosting:

I tried making the cream cheese at home as mentioned earlier. To make this, I used full fat milk (4.5% fat). I needed 1 litre of milk to make around 100 gms of cheese. Since I quartered the original recipe and baked 4 muffin sized cakes, this amount of cheese was more than enough after combining butter, sugar etc!

For 100 gms cheese

1 litre of full fat milk
1 tbsp white vinegar or 2 tbsp concentrated lemon juice

Cream Cheese
 Boil milk in a large and wide saucepan. While it starts to boil, reduce flame and let the milk simmer gently not alowing to boil over. Add vinegar/lemon juice to it. The solid part of the milk coagulates and the green whey separates. Give a gentle stir and remove the pan from heat.

Red Velvet Cup Cakes

Pour it over a colander lined with cheese cloth. After the whey is filtered out, wash the cheese in running water to remove the acid. Tie the cloth and hang it to let drip the liquid part for 30 minutes. Open to see a ball of fresh cheese. I whipped butter, sugar and flavoured this cheese to make the Cream cheese frosting (scroll up)

Read More »

Tuesday, November 22, 2016

Turnip and Almond Soup

I had been in a mid blogger's crisis past week, just blank about the recipe I should blog next. Sometimes the same block hits me differently. The pictures would be hosted, the recipe drafted and all scheduled, but the introductory part for the post remain blank! Weird, but true! :)

Considering my regular readers' choice put up in my FB page, this was handed down by one of my friends, Mythily. I accepted to blog readily, since I have not many soup recipes up in my space.
Well, coming to this recipe, it's a heartwarming soup which has an exciting combination of a root vegetable, nut and a grass to flavour, rounded off with some dairy; a perfect one bowl meal for the weather shift; fall to winter!

Turnip and Almond Soup
Serves 3
Prep time - 15 minutes
Cooking time - 10 minutes
Total time needed -  less than 30 minutes

You Need:

Turnip - skin peeled and cubed into 1/2 inch pieces - one 250 ml cup heaped OR 200gms
Almonds- 10 ( blanched and peeled and ground to a fine paste )
Butter - 2 tbsps
Garlic cloves- 3 medium sized
Green chilly - 1 one inch pieces or 1/2 a chilly
Water (for the soup) - 1/2 cup + 1/2 cup
Lemon grass- 2-3 one inch blades, stripped
Low fat milk- 250 ml


Have the ingredients all at one place. Infuse lemon grass in a tbsp of warm water and rest for 10 minutes. Grind the blanched and peeled almonds to a fine paste. Keep aside.

Heat a pressure cooker body, melt butter, sauté garlic and green chilly bits followed by the turnip chunks. Take care to do the whole thing in low-medium heat. We don't want the butter to turn really into ghee in high heat! Add 1/2 cup of water, bring to a boil and close with the lid.

Cook until 4-5 whistles, according to your pressure cooker timing. We want the vegetables well cooked. Cool and grind the whole thing to a smooth paste.
Transfer the above ground vegetables, almond paste, remaining 1/2 cup water and milk and bring the soup to a gentle boil adding salt. Switch off. Add the lemon grass infused water (discard the leaves) and stir to combine.
Season with pepper.

      I seasoned the warm earthy soup, with  Mrs. Dash, to add some zing.


You can be versatile with the recipe. Try adding bits of ginger along while sautéing garlic.
Addition of chopped onions (bulbs of spring onions) can bring about an interesting twist.
Whole bay leaves instead of lemon grass can impart a different flavour. You may need to discard the leaves after pressure cooking.

This is a very healthy and nourishing soup, with the goodness of turnips and almonds!

Thanks for the recipe and the suggestions, Mythily. This post is dedicated to you!

Read More »
Related Posts Plugin for WordPress, Blogger...