Maharashtrian cuisine – 11

#महाराष्ट्राचे पंचपक्वान्न MAHARASHTRIAN CUISINE – 11 [ kairi panha / karela stuffed with peanuts / katachi amti ]

By Dine in with Disha

PURANPOLI is an authentic Maharashtrian Dish. It’s a kind of stuffed Paratha, filled with sweet dal stuffing. Water in which dal is boiled is called Kat, and a spicy preparation from this Kat and little dal is called Katachi Amti. Along with stuffed Karela / bitter gourd and Kairi panna is given. This platter contains all sweet, sour, bitter, spicy tastes.So let’s get started with Puranpoli.

🍪PURANPOLI🍪
••INGREDIENTS••
1 + 1/4 cups Chana dal /split chickpeas soaked for 2 hours
¾ to 1 cup Jaggery powder / Gur
½ tsp Dry Ginger Powder / Sonth powder
½ tsp Green Cardamom Powder
½ cup Wheat Flour
¼ cup All Purpose Flour /Maida
1 tsp Semolina /Rava
A pinch of salt
A pinch of Turmeric powder
1 tsp ghee + ghee for roasting

••METHOD••
Boil 3 cups of water in the pressure cooker.
Add soaked and washed (2-3 times) Chana dal to it. Cook for 1-2 whistles. Allow to cool.
Check Dal, it should be cooked but not very soft and mushy.
Remove it on a soup strainer. Keep aside the water in which dal is boiled, this is KAT for our aamti.
Now separate 3-4 tsp of dal aside.
Take rest of the dal and jaggery in a pan, Keep it on the flame and cook for 5-6 mins.
Keep stirring constantly as it might stick to bottom due to jaggery.
When dal better looks dried up, add cardamom and Sonth powder. Mix and remove from the flame. Allow to cool.
Then grind this mix to fine paste. PURAN is ready.
For Poli, mix flour, maida, rava, salt and turmeric powder in mixing bowl.
Add 1 tsp of ghee, mix well. Knead a medium soft dough by adding water.
Cover with a muslin cloth and keep aside for ½ an hour.
Knead the dough again and make small portions out of it.
Roll into small discs.
Take 2 rolled discs. Place one on Rollin board.
Apply little ghee over Poli, stuff puran in good amount, place the second poli over it and seal the sides.
Roll it again very gently, It should not break , puran should be intact between 2 polis.
Similarly roll all the polis.
Heat a nonstick griddle, Roast the puranpoli just as a Paratha. Apply loads of ghee and serve with Amti.

KATACHI AMTI🍱
••INGREDIENTS••
3-4 tsp boiled Chana dal and the KAT, water which is used to boil the dal and kept aside while making puran
1 small sliced onion
2 tsp desiccated dry coconut
4-5 cloves garlic
¼ inch ginger
1-2 dried red chillies
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp Goda Masala
½ tomato pureed
1 tsp fresh coriander chopped
2 tbsp of oil

••METHOD••
Grind 2 tsp boiled dal with Kat (water), to smooth paste.
On a griddle, dry roast onions for 5 mins. Then add a tsp of oil and again roast until golden brown. Remove in a plate. Now on the same griddle dry roast coconut and red chillies. Remove them from the griddle.
Now in a mixer jar, add roasted onions, coconut, red chillies, garlic, ginger, and grind. First grind without water then add required amount of water and grind to fine paste.
Heat oil in a pan and saute the onion paste until oil separates.
Add dry masalas and tomato puree and cook again until oil separates.
Add Kat, remaining boiled dal and cook on medium flame for 5-6 mins.
If you find the amti thick, you can add hot water and adjust the consistency.
Garnish with Fresh coriander and serve hot with Puran Poli.

🍃🍃KARELA STUFFED WITH SHENGDANA🍃🍃

••INGREDIENTS••
250 gms small Karela / Bitter gourd
Salt
•stuffing•
½ cup roasted and peeled Groundnuts
6-8 flakes of Garlic
1 tsp chopped Coriander
½ tsp Turmeric powder
1 tsp Red Chilli powder
¼ tsp Garam masala
Salt
2 tsp oil

••METHOD••
Wash and pat dry Karela. Slit them vertically from the center. Stuff salt into them. Cover and keep aside for half an hour.
Take all the ingredients of stuffing in a mixer jar and Grind into coarse paste.
Wash the Karela for 3-4 times to remove extra salt.
Fill the stuffing into slits.
Heat oil in a pressure cooker. Stir fry Karela for 3-4 mins. Add ¼ cup of water and pressure cook for 2 whistles.
Allow to cool. Remove the lid and again keep it on the flame. Stir fry gently until oil separates.
Serve with Roti.

🍹KAIRI PANHA🍹
••INGREDIENTS••
2 Mangoes raw
½ cup sugar
2-3 tbsp mint puree
Black salt
Jeera powder

METHOD

Boil mangoes with sugar until soft. Allow to cool. Smash boiled mangoes and strain the thick pulp. Add rest of the ingredients and mix well. Add water to adjust consistency. Add ice cubes and serve chilled.

for more recipes click on the names  below :- 

1. What to cook for breakfast ?–  500 recipes
2. Cake recipes – 50 cake recipes + 40 tips on baking -baking in cooker /pan /kadai
3. Idli recipes – 42 tips + 27 different idli recipes
4. Veg recipes–  130 + recipes
5. Cooking tips –  200 tips
6. Tips for buying and cooking fish– 30 recipes
7. Tips for buying and cooking chicken – 30 + recipes 
8. Tips for buying and cooking mutton– 20 + recipes 
9. Rice recipes –  53 + rice recipes
10. Diet plan for losing weight
11. Paneer recipes – 20 + recipes
12. Diet plan for losing weight

For more tips ,tricks,videos, recipe , amazing kitchen Appliances like our facebook  page   –  https://www.facebook.com/virtual.treat.for.foodies