Happy to present the first edition of guestposts for my blog – Sizzling Tastebuds.. When I first thought of this, I was sceptical to be frank, for my blog was just 6 months old, and didnt have too many blogger friends to reach out at first. But thanks to many wonderful friends that I met through events, blog hops, blogging marathons, roundups, I eventually summed up courage to ask a newbie blogger – Vardhini of Zesty Palette.
Although a new entrant to the blogosphere, Vardhini needs no introduction. Hercooking techniques intrigued me lot, and with both our families having similar palates and taste preferences (low fat/zero fry/veggie-loaded dishes etc), I took this opportunity to ask her out to do a guest post. When she agreed, I was thrilled to bits, and the following guestpost shows her committment to the same…
Thanks Vardhini 🙂
So, without any more talking from my end, lets get on to her post today of a simply yummy festive delight – Polis. I am sure, like all her posts with step by step cooking, this too willl linger long in your minds and palates too 🙂
The following lines from here on would be Vardhini’s — reproduced verbatim from the guest post she sent me… Read on for a yummy delight 🙂
I have known Kalyani (MomChef) for a few months now and when she asked me to do a guest post for her, I was extremely happy that she thought about me in the first place. So there I was breaking my head for a week to find something traditional to post. Among the various ideas she gave for guest posting, I was particularly drawn to the one where she asks “how I perceive India from US especially on Indian food”.
I have to admit that given the place I reside the only thing linking India with me is food. It gives me a sense of satisfaction and a feeling of “home” when I make things from scratch since that is what most of us grew up with. Even my 3 year old understands that I make yogurt at home and when she sees me heating up milk, she asks me if I am making yogurt. I am not expecting or hoping for her to do the same when she grows up given the fast-paced lifestyle, but at least she is exposed to a small bit of Indian lifestyle in my opinion.
So I finally decided on “Poli” which I feel takes us closer to home and is part of festival menus like Pongal. Now the surprising part is that I have tasted poli only once and my mom never made it at home. I followed the recipe from a cookbook which K brought to US when he first started cooking. Making poli is like making stuffed paratha with the addition of ghee. Yeah, please don’t skimp on ghee as that adds a lot of taste. Poli is flaky, has the right amount of sweetness and is loved by most people. So let’s get cooking.
1 + 1/4 cups all purpose flour
A pinch of salt
A pinch of turmeric
2 tsp oil
Ingredients – For filling
1 cup channa dal soaked for 2 hours
1 cup jaggery grated
1/2 cup coconut
1. Do not stack the polis when they are warm as they stick to each other and break apart.
Take all purpose flour and turmeric in a bowl.
Using water make a dough. Let it rest for an hour.
Method – For filling
Bring water and the soaked channa dal to a boil and simmer until channa dal is cooked. Soaking reduces the cooking time a lot.
Channa dal is cooked. If there is any water left, drain it.
Mix until everything combines. Allow to cool.
Take in a mixie / food processor.
Grind without adding water.
Filling is ready.
Take a small ball of the dough and roll it into a circle. Place a small ball of filling in the middle.
Bring the edges together and pinch on top to keep the filling inside.
Now roll the flattened ball. You can roll it thick or thin. This one below was rolled very thin and you can see the filling.
Heat a pan and add some ghee. Place the rolled dough. Smear some ghee over it.
Flip over and smear some ghee.
Flip over and cook until both sides are done. Can you see the brown patches?
Tasty and flaky polis ready. You can smear more ghee for added flavor.