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.

Mutta- Chutney Kebab | Egg -Chutney Kebab

Egg-chutney kebab


Recipe source : Malabar cuisine
Quick,easy and delicious egg kebab with coconut chutney.
Prep Time: 20 minutes
Cook time: 10 minutes
Serves: 8 to 10 

Ingredients:

1. Eggs,hard boiled and cut lengthwise- 5 nos
2. Egg white,lightly  beaten-2 nos
3. Oil- for shallow / deep frying

For coconut chutney:

1. Grated coconut - 1 cup
2. Green chilies-3 to 4 nos( according to taste)
3. Ginger-1/2" piece
4. Garlic- 3 cloves
5. Curry leaves-1 sprig
6. Coriander leaves,chopped-2 or 3 tbsp
7. Lemon juice- 1 tsp
8. Salt-to taste

Instructions:

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.

Cover each egg piece with the prepared chutney.(over the cut surface.)

Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

Chocolate Biscuit Pudding

Chocolate biscuit pudding

Recipe source-Ria's collection ,you can find the original recipe here.
Easy Chocolate  and biscuit layer pudding.
Prep Time: 30 minutes
Cook time: 5 to 8 minutes
Serves: 5 to 6  people

Ingredients:

1. Marie biscuits,crushed- 200 gms( about 40 biscuits)
2. Butter-100 gms( about 1/2 cup)
3. Milk-1.5 Cups
4. Sugar- 1 Cup
5. Cocoa powder- 3 tbsp
6. Cornflour-2 tbsp
7. Vanilla extract-1 tsp
8. Whipped cream-1 Cup( or as required)

Instructions:

In a mixing bowl,combine together crushed biscuits and butter.Blend with your fingertips until the mixture resembles coarse crumbs.Keep aside.

In a sauce pan,combine together milk,sugar,cocoa powder and cornflour.Mix well until combined.Cook this milk mixture until it turns really thick,stirring continuously.Allow it to cool completely,add vanilla and mix well.

Place a layer of the biscuit crumbs in a large serving dish,or small individual bowls.Add a layer of the prepared chocolate pudding ,repeat layers finishing off with biscuit crumbs.

Top it with whipped cream,if desired.Refrigerated for about 3 to 4 hours.Serve cold.

Kerala Vegetable Biriyani

Kerala Vegetable Biriyani

Kerala style vegetable biriyani.
Prep Time: 30 minutes
Cook time: 50 minutes
Serves: 3 to 4  people

Ingredients:

1. Basmati rice- 1.5 cups( see notes)
2. Cardamom-3 nos
3. Cinnamon stick,1.5" piece-2 nos
4. Bay leaf-1 no
5. Cloves- 5 to 6 nos
6. Ginger,chopped- 1 tsp
7. Garlic,chopped-1 tsp
8. Green chilies,cut vertically-2 or 3 nos( or to taste)
9. Onion,sliced- 1 medium( 3/4 cup)
10. Turmeric powder-1/4 tsp
11. Kashmiri chili powder- 1/2 to 1 tsp( according to taste)
12. Garam masala-1/2 tsp
13. Tomato,chopped- 1 medium( 1/2 cup)
14. Thick coconut milk-1/2 cup
15. Cooked vegetables( beans,carrot,green peas,cauliflower)-1.5 to 2 cups
16. Coriander leaves-to garnish
17. Oil-as required
18. Ghee-as required
19. Salt-to taste

To garnish:

1. Onion,finely sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 tbsp
4. Oil/Ghee-as required
5. Coriander leaves,chopped-as required
6. Garam masala-1/8 tsp

Instructions:

Heat oil/Ghee in a pan ,add rice and saute for 3 to 4 minutes,pour sufficient amount of water(approximately  3 cups) and add salt to taste.Cook until rice is 3/4th done.Keep aside.

Heat oil/ghee in a pan and fry sliced onion, cashew nuts and raisins (for garnishing)separately until it turns brown and keep aside.

Now heat oil in a pan ,add the whole spices(cardamon,cinnamon,cloves and bay leaves.) and saute till fragrant.

Add ginger ,garlic,green chili and onion , saute till onion turn almost brown.

Reduce heat to low,add turmeric powder,chili powder and garam masala,saute till raw smell leaves.

Add tomato and saute till it is completely cooked ,amd masala leaves the sides of the pan.

Pour in the coconut milk and add salt to taste.Add the cooked vegetables and cook for 3 to 5 minutes on low flame or until the gravy turns thick.Switch off the stove ,add coriander leaves and mix well.

In a heavy bottomed pan arrange the vegetable masala and cooked rice in layers.Sprinkle chopped coriander leaves , garam masala( 1/8 tsp)  and few drops of ghee(adding ghee is optional) on each layer of rice.Garnish with fried onions,cashew nuts and raisins.Cover the vessel with aluminium foil.

Preheat oven to 200 deg C.Bake this  for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.)

Serve with onion salad.

NOTES

• If you like more masala for the biriyani ,use 1 and 1/4 cup rice ( like in the pic) or use 1.5 cups rice for a milder version.(I usually get about 3.5 cups cooked rice from 1 cup basmati rice.)

Egg and Green Peas Kurma

Egg and green peas kurma




Recipe source : Magic Oven-Lakshmi Nair.
Kerala style egg and green peas curry with coconut milk.
Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4 to 5  people

Ingredients:

1. Hard boiled eggs- 5 nos
2. Onion,finely sliced-2 large
3. Green chilies,cut vertically-4 to 5 nos( or to taste)
4. Coriander powder-1.5 tsp
5. Turmeric powder-1/2 tsp
6. Tomato,pureed-2 medium
7. Potato,boiled and diced- 2 small( see notes)
8. Green peas,cooked and drained-1/2 cup( see notes)
9. Thin coconut milk-1.5 cups
10. Thick coconut milk-1/2 cup
11. Curry leaves-2 sprigs
12. Coriander leaves-to garnish
13. Coconut oil-as required
14. Salt-to taste

For Masala paste:

1. Whole black pepper- 1 tsp( see notes)
2. Cinnamon-1" piece
3. Cloves- 3 to 4 nos
4. Cardamom-3 nos
5. Ginger-1" piece
6. Garlic-4 small cloves

Instructions:

Coarsely grind together all the ingredients listed under "for masala paste".Keep aside.

Heat oil in a pan,add onion and green chilies,saute until it turns golden brown.

Add the prepared masala paste and saute until raw smell leaves.

Add coriander powder and turmeric powder,saute for a minute.

Now add pureed tomato and salt to taste.Cook until oil starts to separate.

Add potato and green peas.Mix well until combined.

Now add thin coconut milk and bring it to a boil.

Add hard boiled eggs and cook for about 5 minutes.Add thick coconut milk and bring it to just under a boil.

Add curry leaves and coriander leaves.Mix well.

Serve with appam,idiappam or chapathi.

NOTES

• I used about 1 and 1/4 cups cooked green peas,and omitted the potatoes.
• The original recipe calls for 1.5 tsp of whole black pepper.Adjust the quantity according to your spice level. 

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.