Andhra Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige( with step by step pictures)

Bobbatlu/Bhakshalu  a famous sweet of Andhra Pradesh and is also  popular in Karnatkaka as 'Holige' and as 'Puran Poli' in Maharastra. These are made especially as a  holy offering to God during festivals like Ugadi, Diwali,Ganesh Chathurdhi,Holi etc.,It is prepared using jaggery or sugar with Chanadal/Bengl gram/Senagapappu/Kadale bele for stuffing in Andhra style and Moong dal/Pesara pappu/hesaru bele in Karnataka Style recipe.Today I am showing Andhra style with chana dal filling,will share the Karnataka style soon..We can use maida or wheat flour for the dough/outer layer.I have used Maida for dough but it is always advisable to use wheat flour in place of maida as a healthy alternative. Sweets are always tasty and delicious,but are high in calories.If we are preparing them at home ,we can cut at least some calories  and make it more delicious,healthy by making some modifications and it is not possible when we buy them ready made.Ghee is a better option than refined oils,when consumed in moderation and again Jaggery is healthy than sugar so,better to opt for jaggery. As SrizKitchen is meant for easy and quick recipes, I am sharing the easiest method to prepare this Bobbatlu.

Preparation time : 30 mins

Cooking time : 40-50 mins

Yield : 5-7 bobbatlu

Ingredients :

For Stuffing :

Bengal gram/Chanadal/senagapappu/Kadale bele : 1 cup

Grated Jaggery/Bellam/bella : 1 cup

Cardamom/Elachi  : 2-3 (optional)

For Dough (outer layer) :

Maida/refined flour : 1 cup

Salt : 1/4 tsp

Melted ghee : 2 tbsp + For frying

Water : As per required

Method of Preparation :

1.Soak Chana dal/bengal gram in required amount of water for 1 - 2 hrs and boil it in a pressure cooker for 1-2 vissils only,the dal should be separate (see the below picture for reference) but not mashy. Strain the excess water  and keep them aside.

[caption id="attachment_695" align="aligncenter" width="600"] Soaked chana Dal in water[/caption]

2.In a wide bowl, add Maida,salt, 2 tbsp of melted ghee,mix them thoroughly and add required amount of water to make dough.The consistency of the dough should be very loose(unlike the regular dough for roti and chapathi,which is thick).Cover the dough with wet cotton cloth and set it aside for 20-30 mins.

[caption id="attachment_697" align="aligncenter" width="600"] Dough,grated jaggery and boiled Chana dal[/caption]

3. Meanwhile, grind the soaked Chana dal/Bengal gram in a mixer grinder once,then add grated jaggery,Cardamom and grind it once again finely into smooth paste.

[caption id="attachment_698" align="aligncenter" width="600"] Dough and chanadal-jaggery paste[/caption]

4. Make lemon sized balls out of this paste and keep aside. Make small balls out of the dough (the size of this balls should be smaller than the chana dal balls).  Take an aluminum foil/plastic cover/banana leaf on a rolling stone which we use for making rotis, grease the foil with oil/ghee and place one ball on it and  flatten it using fingers.

[caption id="attachment_699" align="aligncenter" width="600"] Dough flattened with fingers[/caption]

5.Place chana dal ball on the flatened dough and seal the edges properly.

6.Now flatten each ball using fingers or  roll the dough by placing foil/plastic paper on either sides with rolling pin like a paratha .

[caption id="attachment_702" align="aligncenter" width="600"] Flattened dough with chana stuff[/caption]

7. Now heat a dosa tawa and place this poli/bobbatu on the tawa carefully and fry it on both sides on a medium flame until light brown spots appear by smearing ghee as per required.

[caption id="attachment_703" align="aligncenter" width="600"] Bobbatlu/Bhakashalu[/caption]

8.Repeat the process for the other polis also by greasing the foil/plastic cover with oil/ghee before making every poli.

9.Serve hot or cold. Can store them for 2 days  by keeping them in a airtight container and for 4 -6 days if refrigerated.

[caption id="attachment_715" align="aligncenter" width="1024"] Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige[/caption]

Note :

1.You can replace maida with Wheat flour for making dough.

2.In step 2, after making the dough,instead of covering with wet cloth, pour oil over the dough and keep aside for extra softness.

3.You can replace jaggery with sugar powder/sugar.

4.The dough should not be thick,or else bobbatlu/poli becomes dry.

5.The chana dal ball should be larger in size than dough ball, otherwise the poli or bobbatlu becomes hard and thick.

6.You can use  chana dal strained water in making dough in step 2.

7.The filling should not be too loose, or else it comes out of the dough while pressing/rolling.

Green Apple Fruit Salad with Black Grapes and Strawberries.

I am sharing one more fruit salad recipe,which is a combination of Green apple,Strawberries and Grapes with a different and simple seasoning,which is a mix of salt and dried basil/tulasi leaves. Using green apple instead of normal red apple adds a special taste to the salad. Green apple is especially good for pregnant women.

Health Benefits of Green Apples : These are rich in dietary Fiber,which helps in relieving constipation and also helps in cleaning digestive tract. These are again rich in anti-oxidants, which help in cell rejuvenation and also helps in preventing  the risk of cancer. These also help in proper functioning of thyroid gland.These also contain minerals like Iron,calcium,manganese,potassium,Copper etc.,It also contains Vitamin A,B and C.It also helps in  preventing Diabetics.

Health Benefits of Black Grapes : These black grapes  contain Resvertrol, which helps in controlling blood sugar by increasing Insulin production and it also helps in reducing inflammations.The poly phenols and phyto chemicals present in these grapes helps in improving brain and cardiac health.These also helps in reducing  acidity caused by Uric acid,thus decreasing the pressure on kidneys. Lutein and ZeaXanthin in these grapes helps in maintaining proper vision.

Health Benefits of Strawberries : These strawberries are called 'Queen of Fruits'. These are packes with rich amounts of Anti-oxidants. The red colored Fruit contains 'anthocyanins' which helps in burning stored fats,there by helping in weight loss and these pigments also helps in boosting memory.These fruits are rich in fiber and less in calories.Helps in improving vision and bone health. Flavonoids in this fruits help in lowering the risk of heart diseases. Along with these health benefits these strawberries also have many beauty benefits like anti-aging properties and these are also used for making many homemade face packs,you can see them here.

Preparation time : 15 mins

Yield : 2

Ingredients :

Green Apple : 1 no.

Black grapes : 1 cup or 1/4 kg

Strawberries : 4-5 no.

Dried basil/tulasi leaves powder : 1 tbsp

Salt : a generous pinch

Method of Preparation :

1. Cut green apple into small cubes,strawberries into round pieces.You can also cut black grapes, but I did not cut them.


2. In a bowl,mix all these fruit pieces,add salt,mix well and keep it aside for 5 minutes,so that all the flavors get mixed up.


3. Remove them into a serving bowl and add dried basil leaves or tulasi leaves powder and serve. Also check out other fruit salad recipes here.

 

[caption id="attachment_688" align="aligncenter" width="1024"] Green Apple Fruit Salad with Black Grapes and Strawberries.[/caption]

 

 

Mooli Paratha/Radish Paratha/Mulangi parota

Mooli/Radish/Mulangi Paratha is a famous Punjabi breakfast item,which is not only tasty but very healthy too. Radish,unlike other vegetables, is not often used in curries,snacks etc., but it is a very healthy vegetable which is packed with several vital elements. So, include try to include this vegetable in curries/sambar/rasam/chutney / Paratha.Today I am sharing the easiest method to prepare Mooli/Radish/mulangi Paratha.

Health Benefits of Radish/mulangi/mooli : Radish contains high amount of dietary fiber, which helps in maintaining body's metabolism at right place.It is rich in antioxidants also,which helps in scavenging the free radicals responsible for causing cancer.It is rich in iron,which is very essential element for women.It helps in detoxification of  liver. Helps in cleaning the kidneys and reduces the burning sensation during urination. It is full of water content and a low calorie root vegetable.

Preparation time : 15 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Radish : 2 no.

Wheat flour/goduma pindi/godi hittu : 1 cup

Salt : to taste

Cumin seeds crushed : 1 tsp

Cumin powder : 1 tsp

Coriander leaves : 1/2 cup

Amchur powder : 1 tsp (optional)

Oil : 1 tsp (optional)

Red chili powder : 1 tsp

Method of Preparation :

1. Grate radish/mulangi/mooli , chop coriander leaves finely. Crush cumin seeds coarsely(kacha-pacha).


2. Take a wide bowl and mix wheat flour,grated radish,salt,crushed cumin seeds,chopped coriander leaves, cumin powder,red chili powder,Amchur powder,, 1 tsp of oil and required amount of water,make it a dough.


3. Make small balls out of the dough and roll like chapatis.


4. Heat a dosa tavva or griddle and place one chapati, fry on both sides,repeat the procedure for remaining chapatis also.


5. Serve hot with cucumber raita and kadai chole.

[caption id="attachment_655" align="aligncenter" width="1024"] mooli paratha/radish paratha/mulangi paratha[/caption]

Note :  Can avoid oil completely while making dough,we can make dough with water alone.

Can add chat masala instead of Amchur powder or even you can skip both.

 

 

Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry

This recipe Brinjal-Ginger curry is an authentic  Andhra curry, which is especially prepared during winters. The rich hot flavor  of ginger adds a special taste to the dish and also it helps in relieving cold and cough. This is a very simple recipe which can be prepared with very few ingredients.

Health Benefits of Ginger/allam/Hashi Shunti: The anti histamine property of ginger helps in treating allergies,sore throat, persistant cough and cold.Helps in reducing nausea and vomiting.Helps in increasing appetite.Aids in digestion.It contains high levels of anti-oxidants which helps in preventing cancer.Relieves menstrual pain.The analgesic and anti-inflammatory properties of ginger helps in Arthritis.

Nutritional Benefits Of Brinjal/Egg plant : Brinjal contain very less calories and also less fat content,which is an important benefit for people under diet control. It is rich in soluble fiber.Its peel contain flavonoid antioxidant called Anthocyanin,which helps in preventing Cancer,aging,neurological diseases etc.,It also contain phyto nutrients which help in proper functioning of brain thus helping in having good memory power.It also helps in keeping the blood pressure stable.It is also rich in B-complex group of vitamins.

Preparation time : 15 mins

Cooking time : 20 mins

Yield : 2 

Ingredients :

Brinjal/vankaya/badanekayi : 1/2 kg

Ginger/allam/hashi shunti pieces : 1/2 cup

Green chilies : 6-7 no.

Cumin seeds/jeera/jeerige : 1 tsp

onion : 1 no.

Turmeric powder/pasupu/arishana pudi : a pinch

Coriander powder/dhaniyala podi/dhaniya pudi : 1 tsp

Salt : to taste

Curry leaves/karivepaku/kothumbari soppu : few

Coriander leaves/kothmira/kothumbari soppu : fistful

Oil : 1 tbsp

Method of Preparation :

1. Make a paste by grinding ginger pieces and green chilies,set it aside. Chop onion and brinjal into thin,long slices/pieces and keep them aside/


2. Heat oil in a kadai and add cumin seeds,allow then to splutter,then add onion pieces,curry leaves,turmeric powder and saute till the onions turn transparent.


3. Then add ginger-green chili paste which we prepared earlier and saute till the raw smell of ginger goes away.


4. Add brinjal pieces,salt,close the kadai with a lid and cook for 5 mins or till the brinjal pieces turns soft.


5. Then add coriander powder and coriander leaves,cook for a minute and dish out. This curry serves as a great combination with  rice, bottle gourd chapathi or even with normal roti,chapathi. Also try brinjal fry,which is apt with rice and rotis

[caption id="attachment_653" align="aligncenter" width="1024"] Brinjal-Ginger Curry/Vankaya-allam Curry/Badanekayi-Hashi Shunti curry[/caption]

 

Note : If you like curry with a bit of sweet taste,can add a small piece of jaggery in step 5 before adding coriander powder.

Vegetable Upma/Sooji upma/Bombay ravva upma/Semilona upma/Ravve upma

Today,I am sharing the basic recipe of Upma,which is a famous South Indian breakfast, made with semilona/ sooji/upma ravva,onions,green chilies. We can add vegetables like carrots,beans,capsicum,radish,green peas etc., to make it more tastier and healthier.I have used carrots and  french beans in this recipe. There are many variants in this upma,we can make a basic one with sooji or with rice grains, semiya,beaten rice,cracked wheat etc., But the Upma with semolina/sooji is the best among them and is commonly prepared as a breakfast by many south Indians.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients:

Semolina/sooji/bombay ravva/upma ravve : 1 cup

Onion : 1

Green chilies/mirchi/menasinakayi : 3-4 no.

Red chilies/endu mirchi/ona menasina kayi : 5-6 no.

Curry leaves/karivepaku/karivebina soppu : fistful

Mustard seeds/avallu/sasive : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Bengal gram/senaga pappu/kadale bele : 1 tsp

Split black gram/mina pappu/uddhina bele : 1 tsp

Carrots : 2

 FrenchBeans : 2 no.

salt : to taste

Oil : 1 tbsp

Method of Preparation :

1. Chop carrots and beans into small pieces,chop onion into  thin long slices,chop green chilies into slices/split each green chily into two.


2. Heat a tbsp of oil in a kadai,crackle mustard seeds,then add cumin seeds,Bengal gram, Black gram,red chilies,curry leaves and saute for 30 secs.Then add onion pieces,green chilly slices ,saute till the onion pieces turn transparent.


3. Then add carrot pieces and beans pieces,fry for 3-5 mins.Then add 2 1/2 cups of water (2 cups for boiling sooji,1/2 cup for boiling vegetables),salt and bring it boil.


4. Then add sooji/semolina slowly by continuous stirring to avoid lumps and let it cook for 4-5 mins or till it gets cooked/boiled completely.


5. Dish out and serve with cabbage chutney /sorakaya chutney/tomato chutney or even with a pickle.

[caption id="attachment_619" align="aligncenter" width="1024"]  Vegetable Semolina Upma/ vegetableUpma[/caption]

Note : We can  also add grated carrot instead of  carrot pieces.

Can also add other vegetables also.

 

 

 

Paneer Butter Masala/Paneer Makhani (Simple method)

Paneer Butter Masala/Paneer Makhani is  the most famous Restaurant Paneer recipe,which is loved by people of all the ages. I have already mentioned  many times that I love Paneer so much and love trying different recipes made with paneer and I shared many recipes with Paneer like Masala Paneer curry,Paneer burji,Paneer 65,Paneer-capsicum curry,Shahi Paneer,Indian spinach curry  etc.,. This particular Paneer Butter Masala can be called as The best recipe  of Paneer. Today I am sharing the simple method to prepare this recipe.I have seen it long back in a Television Cookery show conducted by super chef Sanjay Thumma. I have made simple changes to it and tried,It came out very well and  so thought of sharing  it with you all.

In this recipe paneer is cooked in Makhani gravy which is a blend of tomatoes,onions,cashews and spices(with curd,optional).This recipe which I am sharing here is the most easiest recipe,which can be prepared very easily by the learners also.This is a fail proof recipe which turns out perfect every time. This is  a great combination for rotis and chapathis.

Preparation time : 20 mins

Cooking time : 20 mins

Yield : 2

Ingredients :

Paneer : 200 gm

Tomatoes : 3 no

Onions : 2

Dried fenugreek leaves /Kasuri methi : 1/4 tsp

Red chilies : 7-9 no.

Cashew nuts : 9-10 no.

Cardamom/elachi: 1-2 no.

Cinnamon/Dalchina : 1 '' stick

Ginger :  2 " piece

Garlic : 5 pods

Butter : 2 tbsp

Cumin powder : 1 tsp

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Red chili powder : 1 tbsp

Salt : as per required

Method of Preparation :

1. Cut Paneer/Cottage cheese into cubes and fry them by heating a  tbsp of butter in a kadai,keep aside.


2. Heat another small kadai (without oil),off the flame,add Kasuri methi and dry roast,rub between palms to make powder and keep it aside.


3. Cut each onion into 4 pieces,tomatoes also into 4 pieces each,grate ginger and keep aside.


4. Bring water to boil,to this boiling water add onion pieces,tomato pieces,red chilies,grated ginger,garlic pods,cashew nuts,cinnamon,cardamom and boil them for 15 mins. Then cool them and grind them and sieve it and keep this puree or paste aside.


5. Heat 1 tbsp of butter,add cumin/jeera powder,coriander powder,garam masala,red chili powder,stir once,then add the puree or paste which we prepared and cook for 5-7 mins .


6. Then add salt and kasuri methi powder,mix thoroughly.


7. Finally add the fried Paneer cubes,dish out and serve with rotis,parathas,chapathis.

[caption id="attachment_625" align="aligncenter" width="1024"] Paneer Butter masala/Paneer MaKani[/caption]

 

 

Cabbage chutney/Cabbage pachadi/Elekossu Chutney

Cabbage Chutney/Cabbage Pachadi/Elekossu Chutney is a very healthy chutney goes well with Idli,Dosa,Chapathi and rice. Many of us don't like the smell of Cabbage and we do not prepare much varieties with this vegetable. But this cabbage contains many healthy vitamins in it. So,don't ignore it and try to add it in salads,snacks,curries and Chutneys. In this recipe, I am adding tamarind to add a tangy tinge to the cabbage,which makes it tasty and yummy.

Nutritional Benefits of Cabbage/Elekossu : Cabbage is very nutritious and is very low in calories.It is rich in Phyto Chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates,which are powerful anti-oxidant, which helps  in protecting against colon,breat and prostate cancer. This vegetable also contains another power antioxidant Vitamin C and also Panthotenic acid,pyridoxin,thiamin.It is also a good source of Vitamin K and minerals like potassium, manganese, iron, and magnesium.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Cabbage : 1 (small floret)

Red chilies/ endu mirchi/ ona menasinakayi  :  7-9 no

Salt : to taste

Turmeric powder/pasupu/arishana pudi : a pinch

Tamarind : small ball size

Asafoetida : a pinch

Oil : 1 tbsp + 1tsp

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Curry leaves : few

 Method of Preparation :

1. Clean and chop cabbage into small pieces.


2. Heat  a tbsp of oil in a kadai ,add 6-7 red chilies,fry them and take them into a plate.In the same kadai,add chopped cabbage pieces,cook for 3-5 mins,then add tamarind,pinch of turmeric powder,close the kadai with a lid and cook for 5 more minutes.


3. Switch off the flame and cool the mixture. Once it is cooled grind fried red chilies,cabbage pieces along with tamarind and salt into chutney.


4. Add a tsp of oil in another kadai,splutter mustard seeds, then add cumin seeds,red chilies,curry leaves and asafoetida,saute for 30 secs - 1 minute. Add this tempering to the chutney.


5. Dish out and serve with Idli,dosa,chapathi or rice.

[caption id="attachment_620" align="aligncenter" width="1024"] Cabbage chutney[/caption]