SUN TV & Other Recipe Collections

[gvb]

Wow..Its so tempting to see so many poli recipes.
My Mil never stirs the poornam in the stove after grinding since she says it takes away some of the taste!I tried it myself once but i cudn't get thick poornam.

R or anybody,
How to make Jeera poli , Paal poli?

GVB

[padmasini]

When making dry fruit poli try it with Kalkandu as mentioned by Bhargavi.. The kalkandu taste makes the difference I think..

[R]

Thank you so much, Kavitha..No problem at all as long as you visit the thread and share yr ideas. Do try whenever you have time.

Bye.

[R]

Suganthi, stirring or not stirring-it all depends on the vellam. If it is a soft vellam(paagu vellam), then, dont have any option other than stirring. If it is hard vellam, then it will not leave any water even after you grind with dal.

Also, adding coconut to the pooranam is one reason to leave some water. Stuffing raw pooranam or fried pooranam-both have their own unique tastes which is my opinion.

[gvb]

Oh,Okay.R.I don't know the taste diff as i have never tried with raw poornam.

[R]

Suganthi, abt jeera poli, have not heard abt it. Hope that Bhargavi can help in this regard.

Paal poli:

Maida 1 cup
rava 1/4 cup
sugar 2 cups
saffron 1 tsp or any food color
salt a pinch
milk 1/2 litre
cardamom powder 1 tsp

Boil milk and add sugar, cardamom powder with saffron, mix well. Keep them in sim.

Prepare dough out of the flour, salt , rava, oil & enough water. Let it be little stiffer one. Keep aside.

After 30 mts, make small size of pooris from the dough. Either you can directly fry in the oil or fold it and fry in the oil. If you dont prefer the bigger size, cut them into two halves and fry in oil. Drain the oil well and soak in the milk.

Now, transfer the milk into a wide vessel and then, put the puris. Allow them to rest for a while. Then, serve the soaked puris in a tray and put the remaining boiled milk on top. Garnishing nuts is optional.

The longer it soaks in milk, the better taste you will get.

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Ellu(til) poli:

White sesame 1/2 cup
jaggery grated 3/4 cup
cardamom powder 1 tsp
sukku 1/2 tsp
nutmeg powder 1/4 tsp
maida or wheat flour 1 cup
oil

Rub in oil in flour with a pinch of salt and make a soft dough. It should be shiny on seeing depending on that measure the oil qty.

Cover with a wet cloth. Dry fry the til seeds on low flame, and when it starts spluttering, pound or grind it coarsely. Add jaggery and grind to a smooth mixture. Mix with all the remaining powders.

Divide the maida dough into small balls. Take a ball and stuff with sesame seed mixture. Close the ball completely and dust into the flour. Start making polis with a rolling pin thickly.

Take a pan and apply ghee or oil around the polis.

Generally, polis will come for atleast 2 to 3 days; since there is no coconut or dal, this poli will come for a week!!

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[gvb]

Wow..Thank u sooooo much,R..Its clearly been a long time since i had it and now my mouth is watering for its taste!!I will try it real soon and let u know.What do u mean by "Fold and fry in oil" i don't understand!?

Thanx again,
Gvb

My Mom had made Jeera poli for this aadi ..Maybe i will ask her when i talk to her next time.

[di]

hi R,
congrats on the century!

[R]

Thank you, di..

[R]

Suganthi, instead of the full circle poori, I mentioned that you can make a semi circle by folding(if you are interested) and fry in oil. Otherwise, can fry the whole poori as it is in oil or cut into two halves separately (2 semicircles you will get) and fry in oil which is easier to fry and soak in milk.

Hope I am clear.