Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli


South Indian sweet  made using channa dal and is usually served with payasam.
Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet boli
Ingredients:
For Dough

1. All purpose flour-1 cup
2. Turmeric powder-1 pinch (see notes)
3. Water-as required
4. Gingelly oil-3 to 4 tbsp

For Filling

1. Channa dal-1 cup
2. Water-to cook channa dal
3. Sugar-1 cup
4. Turmeric powder- 1 pinch
5. Cardamom powder-1/4 to 1/2 tsp
6. Nutmeg powder-1 pinch
7. Water-as required

Other ingredients

1. Rice flour-1/2 cup( approx)
2. Ghee-as required

Instructions:

Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.

To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.

Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)

Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.

Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.

Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.

Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.

Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.

Notes:

• To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly oil.
• Do not cook the boli for too long,if you do so it will turn hard.
• The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it,if you want to keep it for a longer time.
• Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.

Eggless Vanilla Cake |Pressure Cooker Vanilla Cake

Pressure cooker  cake

Eggless vanilla cake baked in a  pressure cooker.

Recipe source: Sanjeev Kapoor
Prep Time: 20 minutes
Cook time: 30 to 45 minutes
Serves: 6 to 8 people

Ingredients:

1. All purpose flour- 1 cup
2. Baking Powder-1/2 tsp
3. Baking Soda-1/4 tsp
4. Salt-1 pinch
5. Powdered sugar-1/4 cup
6. Condensed milk-1/2 cup
7. Butter-1/4 cup
8. Milk-1/2 cup
9. Vanilla extract- 1.5 to 2 tsp
10. Orange zest-1 tsp (optional)
11. Cashew nuts,chopped- 2 to 3 tbsp(optional)
12. Raisins- 1 to 2 tbsp(optional)

Instructions:

• Grease a 6" cake tin,keep aside.Preheat the pressure cooker ( procedure given below)

In another bowl,combine together powdered sugar,condensed milk and butter using a whisk.Mix well until combined.

In a bowl,combine together all purpose flour,baking powder,baking soda and salt using a whisk.Fold the dry ingredients into the butter mixture in 2 batches alternating with the milk.

Add vanilla extract,orange zest ,cashew nuts and raisins.Mix until combined.Do not over mix.

Spoon the batter into the greased cake pan.Top with raisins and cashew nuts ,if desired.

Place the cake tin over the grid,in a preheated pressure cooker.Bake on low flame for about 25 minutes or until a skewer inserted into the cake comes out clean.

Carefully remove the cake tin.Allow it to cool slightly and invert the cake tin to remove the cake.

To bake using a pressure cooker

Firstly add 1 to 1.5 cups salt to the pressure cooker.(You can also use sand instead of salt.)This is done to maintain the heat while baking.

Remove the gasket and the vent weight.

Place the grid above the salt layer and close the pressure cooker.Preheat the cooker for 5 minutes on high flame.

Carefully open the cooker and place the cake tin  on the grid , cover the cooker.(Make sure that the cake tin does not touch the sides of the pressure cooker).Reduce the flame to low.Cook for about 25 minutes.

After about 25 minutes,check if the cake is done by inserting a wooden skewer into the center of the cake.If the skewer comes out clean,the cake is done, otherwise cook for another 5 or 10 minutes.( mine took almost 1 hour over the lowest flame of the stove).The baking time actually depends on the type of pressure cooker that you use and also the temperature settings of the stove.Be careful not to overbake the cake or else it will become too dry.

NOTES.

• Do not use the rubber gasket and weight valve while cooking.
• Do not add water inside the cooker,as we are trying to create an oven like environment and not steaming the cake.( You can find the recipe for steamed chocolate cake here)
• Do not use your pressure cooker to bake on a regular basis,as it can decrease the strength of the metal .
  

Eggless strawberry cupcake | Vegan strawberry cake

Vegan Strawberry cupcake /Cake


Recipe source : www.egglesscooking.com ,You can find the original recipe here
Quick,easy and  moist ,fresh strawberry cupcake/cake.
Prep Time: 15 minutes
Cook time: 45 minutes
Yields: 12-16  cupcakes or a 9" cake

Ingredients:

1. All purpose flour- 1 and 3/4 cup
2. Sugar-3/4 to 1 cup( see notes)
3. Baking soda-1 tsp
4. Salt- 1 pinch
5. Strawberry,pureed /crushed( about 14 to 15 nos)-1 cup
6. Vanilla extract-1 tsp
7. Vegetable oil-1/2 cup
8. White vinegar or apple cider vinegar-1 tbsp

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,baking soda and salt until combined.

In another mixing bowl,combine together pureed strawbery,vanilla extract,vegetable oil and vinegar,mix well until combined.

Add this strawberry mix to the prepared dry ingredients.Gently mix until combined.DO NOT OVER MIX.

Pour the batter into the prepared muffin tin.Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.(If you are using a cake tin or a loaf pan ,bake for about 40 to 45 minutes or until  a skewer inserted into the center of a cake comes out clean.)

Allow it to cool completely.

NOTES

• I used about 3/4 cup sugar .If you want the cupcakes to be really sweet ,use 1 cup sugar.

Chocolate fudge frosting

Chocolate Fudge Frosting


Recipe source : You can find the original recipe here
Easy and delicious ,chocolate fudge frosting.
Prep Time: 5 minutes
Cook time:10 to 12 minutes
Yields: 3 cups( approx)

Ingredients:

1. Cocoa powder- 1 cup
2. Sugar-2 cups
3. All purpose flour-1/2 cups
4. Milk- 3 cups
5. Butter,softened- 1/2 cup
6. Vanilla extract- 1 tsp

Instructions:

In a bowl,combine together cocoa,sugar and all purpose flour using a whisk.

Add milk and butter,mix well until combined.

Cook,stirring continuously on a double boiler until it is thick enough to spread.( adjust the consistency according to your requirement ,as frosting turn slightly thick when it cools down)

Add vanilla extract and mix well.(I also added 1 tsp instant coffee powder)

Allow it to cool a bit before using. 

NOTES

• For best results use good quality cocoa powder.
• You can find the recipe for Eggless chocolate cupcakes here

 

One bowl - eggless chocolate cupcake | Vegan chocolate cupcake

One bowl eggless chocolate cupcake


Recipe source : Instructables ,You can find the original recipe here
Quick,easy and super moist ,one bowl chocolate cupcake.
Prep Time: 10 minutes
Cook time: 20 to 22 minutes
Yields: 18  cupcakes

Ingredients:

1. All purpose flour- 1 and 1/4 cup
2. Sugar-1 cup
3. Cocoa powder-1/3 cup
4. Baking soda-1 tsp
5. Salt- 1 pinch
6. Warm water-1 cups
7. Vanilla extract-1 tsp
8. Vegetable oil-1/3 cup
9. White vinegar or apple cider vinegar-1 tsp

For Ganache:

1. Chopped dark chocolate- 1/2 cup
2. Thick cream ( use coconut cream for vegan ganache)-1/2 cup
3. Instant coffee powder-1/4 tsp(optional)

Instructions:

Preheat oven to 180 Deg C.Line the muffin tin with paper cases.Keep aside.

In a mixing bowl,mix together all purpose flour,sugar,cocoa powder,baking soda and salt until combined.

Add water,vanilla extract,oil and vinegar,mix well using a whisk ,just until combined.

Fill the cupcake cases about 2/3 rd full.

Bake for about 20 to 22 minutes or until  a skewer inserted into the center of a cupcake comes out clean.

Allow it to cool completely.

To prepare ganache,in a saucepan bring cream to just under a boil. Transfer to a mixing bowl , add chopped chocolate and coffee powder( if using).Mix well until combined.

Dip the top of each cupcake in the ganache.Decorate with chocolate curls or grated chocolate.

FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes:25 to 30 mini pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

Kerala Vegetable Puffs

Kerala Vegetable Puffs


Spicy Kerala style vegetable masala wrapped with flaky puff pastry.
Prep Time:30 minutes
Cook time: 20 minutes
Makes:6 puffs

Ingredients:

1. Cumin seeds- 1/8 tsp
2. Green chilli, finely chopped-1 or 2 nos
3. Ginger,finely chopped-1/2 tsp
4. Garlic,finely chopped- 1/2 tsp
5. Onion,chopped-1 medium ( 3/4 cup)
6. Red chili powder-1/2 to 3/4 tsp( or according to taste)
7. Turmeric powder-1/8 tsp
8. Garam masala-1/2 tsp
9. Carrot,chopped-1/2 cup
10. Frozen green peas-1/4  cup
11. Potatoes,boiled and cubed-1 medium(3/4 cup)
12. Lemon juice- 1 tsp
13. Pepper powder - to taste
14. Salt-to taste
15. Oil-as required
16. Water-as required
17. Egg,beaten- 1 no( for egg wash-see notes)
18. Puff pastry sheets/squares- 6 nos

Instructions:

Thaw the pastry sheets at room temperature for 30 minutes,or as instructed in the package.

Heat oil in a pan,add cumin seeds and let it splutter.Add green chili ,ginger ,garlic and onion.Saute until onion turns golden brown.

Reduce flame to low, add red chili powder,turmeric powder ,garam masala and 1 tbsp water.Cook for a minute ,stirring continuously.

Add carrot and cook until almost done .Add potato ,green peas and salt to taste.( Add 2 to 3 tbsp of water if required)Mix well and cook for few more minutes.

Switch off the stove,add lemon juice and pepper powder.Mix well.Keep aside.

Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminium foil.

Place 1 to 2 tbsp of the prepared masala on a pastry square.Fold it over and seal the edges using a fork.

Brush the beaten egg on top and bake for 15 to 20 minutes or until it turns golden brown.

NOTES

• You can also brush milk on top ,instead of egg wash.

APPLE CRUMBLE PIE

Apple crumble pie



Easy Apple crumble pie recipe.
Prep Time: 20 minutes
Cook time: 30 to 40  minutes
Serves: 4 to 5 people

Ingredients:
For pastry dough

1. All purpose flour- 1 cup
2. Icing sugar-1/4 cup
3. Butter,cubed and chilled-1/2 cup
4. Ice cold water-2- 4 tsp

For pie filling

1. Apple -peeled,cored and diced- 3 large
2. Butter-1/4 cup
3. Brown Sugar-1/3 cup
4. Cinnamon powder-1/4 to 1/2 tsp
5. Nutmeg powder-1/8 tsp
6. Lemon zest-1/2 tsp
7. Breadcrumbs-1/2 cup

For Crumble topping

1. All purpose flour- 1/3 cup
2. Brown sugar-1/4 cup
3. Butter-1/4 cup

Instructions:
To Prepare the crust

In a large mixing bowl combine together all purpose flour,icing sugar and butter using a fork,until it resembles bread crumbs.

Add a tsp of water at a time until it comes together and you can form it into a ball.Wrap it using a plastic wrap and refrigerate until required.

To Prepare the filling

In a pan add diced apple,butter,brown sugar,cinnamon,nutmeg and lemon zest.Cook for few minutes or until the apples are half done.

Add bread crumbs and mix well until combined.Allow it to cool  slightly.

To Prepare the crumble topping

In a mixing bowl,combine together all the ingredients for the crumble topping,using a fork,until it resembles breadcrumbs.

To prepare/assemble Apple crumble pie

Preheat oven to 180 Deg C.

On a lightly floured surface,roll out the crust dough,until it is about 1/4  inch thick.Transfer this onto a pie dish( You can use one large pie dish or 5 to 6 smaller ones)

Arrange apple mixture in the pie shell.

Sprinkle the prepared crumble topping over the apple filling,pressing down slightly.Bake for about 30 to 35 minutes.

Allow it to cool slightly,before serving.