Boli is a sweet Recipe it's famous in Kerala. My one of the best favourite also and main things are the recipe filling stuff it's made for jaggery and chana dal mixture. Usually boli is prepared for a less sweet taste because it's served with payasam in Kerala. But I like a more sweet and yummy taste so I made a more sweetened boil.
Let's see how to prepared the boli recipe step by step wise pictures
Preparation time - 10 minutes
Cooking time - 20 minutes
Total time - 30 minutes
Recipe type - Sweet Recipe
Cuisine - Indian
Serves - 3
Ingredients
Maida/All purpose flour - 1 cup Turmeric powder - 1/2 tsps Salt - require amount
Filling Stuff
Channa dal - 1 cup Coconut grated - 1/4 cup Jaggery - 3/4 cup Cardamom - 3 numbers
Instructions
First prepare the dough. Take a bowl, add maida or all purpose flour, turmeric powder and some water.Turmeric powder is added for colouring purposes in recipes.
Knead well and make a soft dough. Apply oil or ghee in the topping. Rest the dough in 30 minutes.
Next prepare the filling stuff. Wash and soak the chana dal in 30 minutes.
Then pour the pressure cooker and put on the 3 whistles. After the whistles put off the flame and wait for stream release, open the pressure cooker.
Dal is cooked well now and let it cool. Drain the water completely.Then pour the blender jar mix till it is smooth.
Take a kadai heat and add jaggery, cook it completely melted then add chana dal,grated coconut and cardamom powder mix well for 2 to 3 minutes.
Make a small ball of dough and fill stuff aside.
Apply the oil or ghee in banana leaf and flatten the dough and place the stuff centre and seal the edges.
Again flatten the dough oiled hand like thick roti.
Cook a hot pan till it turns golden on both sides. Use ghee when you make boli.
Serve hot.
Try the recipe, share your comments thank you and have a great day.
Instructions with Pictures
Add maida/all purpose flour, turmeric powder and salt. Make a soft dough. It's rest for 30 minutes.
wash and soak channa dal in water for 30 minutes
Next filter the water and pour into the pressure cooker. Put on three whistles.
After three whistles, flame off and open the cooker. Chana dal is well cooked and filters the excess water now it's poured into the mixture jar.
Mash the using hand or blender till turn smooth.
Add jaggery and some water
Once jaggery melted add channa dal mix,grated coconut and cardamom.Mix well thicken it.
Mix well for 2 minutes ready for the stuff.
Now prepare the boli. Make small balls in the dough and stuff. Spread the banana leaf and apply a little amount of ghee. Flatten the dough.
Place the filling stuff and seal the edges. Flatten again like a thick roti.
Next heat in a pan or dosa dava. Place the boil.
Flip over cook and apply ghee bothsides. Till turn golden brown.
Ladies finger curry recipe with step by step wise pictures. Ladies finger is also called in Okra and bhindi. Ladies finger is a green vegetable so it gives many more health benefits. Ladies finger consist of vitamin c and vitamin b6. It's good for diabetics' eyes problems and also improves the immune system. It is often used as an ingredient in Indian and Pakistani cuisine. The entire plant is edible and its leaves are usually eaten raw in salads. The pods have a mucilaginous feature that contains a soluble form of fiber. Sometimes adding an acidic ingredient like lemon juice, vinegar or tomatoes can help. The pods are slimmed thinly, but require a long cooking time for the mucilage to dissolve completely.
This is for ladies finger plant image. My family planting and harvesting the plant. These vegetables are cooked in poriyal, stir fry deep fry snacks and curry ect. Today we are going to see how to prepare ladies finger curry or vendakkai kara kulambu.
Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes
Recipe type : Curry, Kuzhambu
Cuisine : Indian Tamilnadu
Serves : 5
Ingredients
Ladies finger - 1/2 kg or 20 ladies finger
Onion - 2
Tomato - 1
Garlic - 5 to 10
Curry leaves - One bunch
Oil - 3 tbsp
Vadagam or Mustard seeds - 1 tsp
Tamarind pulp - One big lemon size
Kuzambu milagai podi or Curry mixture powder - 4 tbsp
Jaggery - 2 tbsp
Salt as per taste
Cooking instructions
First wash the ladies finger and cut the 1 inch gap. Slice with onions and tomatoes widthwise.
Peel off the garlic as it.
I am using the mud pot for this recipe to give a good taste for the curry. If you do not have a mud pot, use it for another curry pot.
Ladies finger have the mucilaginous feature so it's saute first without oil in a pot. Saute for low flame because it easily spoils the pot feet.
Cook in 3 to 4 minutes after taking out another plate.
Heat in a mud pot and pour the oil. I am using 3 tbsp oil in this recipe and more oil to shrink the lady's finger. Mainly, the gingelly oil gives the good flavour and tastes of the curry.
Once oil is heated, add mustard seeds or Vadagam. It is fried well and then added garlic and curry leaves.
Saute well then add onion and tomato. Once onion and tomato soften then add the ladies finger.
Fried well. Now in between the gap to soak the tamarind in the water and squeeze to filter the tamarind pulp water.
Add the Kuzhambu milagai podi or curry mixture powder in a tamarind water mixed well.
Now the vegetables are saute well. Pour the tamarind and Kuzhambu milagai podi mixture in the pot.
Now see the consistency of the curry. If you need more water add the water.
It's cooked for 10 minutes. After 10 minutes it's cooked well done. Finally, 2 tablespoons of jaggery gives a good taste for the curry. I sure don't want this sweet taste to avoid the Jaggery.
Now ready to serve for the vendaikai kara kulambu or ladies finger curry. Must to try the recipe and enjoy it. Have a great day.
Instructions with pictures
Chopped the onion, tomato and peel off the garlic
Cut the ladies finger one inch gap
Soak the tamarind and filter the pulp water
Add the Kuzambu milagai podi or curry mixture powder mix well
Heat a pot first slightly saute the ladies finger because its contain the mucilaginous.
Ladies finger cook for 3 to 4 minutes. Next transfer the another plate
Heat a mud pot and add oil
Once heated the oil pour the mustard seeds or Vadagam
Next add curry leaves and garlic
Now add the onion and tomato mixed well
Onion and tomato saute well for one minute
After add ladies finger saute. It's slightly cook before so give less mucilaginous.
cook 3 to 4 minutes
Now pour the tamarind water and Kuzambu milagai podi mixture. Mixed well.
Cover and cook for 10 minutes
Finally add jaggery and off the flame.
Vendaikai kara kulambu now ready to serve. This recipe serve with rice papadam amazing taste.
Kuska is flavoured rice adding all spices to avoid meat. Cooking method similar vegetable biryani mushroom biryani and also like chicken biryani type. This is really quick and easy recipe even when you are out of meat and when you want to have biriyani its absolutely perfect. Kuska Biryani tastes best when served with onion raita and Chips. It can also be served with potato kurma, chicken kurma or vegetable kurma. It is an easy one pot meal hence it comes in handy on a busy day if you have very less time.
Ingredients
Basmati rice - 1 cup water - 11/2 cup Oil - 3 tbsp Ghee - 2 tbsp Cloves - 3 Cardamom - 1 Cinnamon stick - 2 piece Fennel seeds - 1 tsp Bay leaf - 1 Green chilly - 1 Onion - 2 Tomato - 1 Ginger garlic paste - 1 tbsp Red chilly powder - 1 tbsp Garam masala - 1/2 tbsp Turmeric powder - 1 tsp Curd - 1/4 cup Lemon - few drop Coriander leave Mint leaves Salt as per taste
How to prepare kuska plain biryani recipe?
1. Wash basmati rice and soap in 30 minutes. Heat pressure cooker and oil and ghee. Once it becomes heat oil add the whole spices. I am adding cloves,cardamom ,cinnamon stick ,bay leaf and fennel seeds.
2. It's all fried a little well. Next to add green chilli i m using one green chilli. This only using for seasoning purpose not for heat tolerance.
3. Add mint leaves and coriander leaves saute well when it turn to shrink.
4. Add onions finely chopped saute well when it turns to golden brown.
5. Add in the chopped tomatoes saute well and they become mushy.
6. Add turmeric powder, red chilli powder, garam masala powder and salt. Cook well and they separate the oil. Get a thick paste consistency.
7. Add curd and lemon juice mixed well.
8. Now add basmati rice and water. One cup of basmati rice will need one and a half cups of water.
9. Taste the water, add salt and spices if anything less. Close the cooker and cook for high flame.
10. Now dry the water and rice will come on the topping. Next close the cooker fully cook for 10 minutes for low flame.
11. After 10 minutes off the flame. Wait for a few minutes to release the pressure and open the cooker. Fluffy rice
12. Now Kushka plain biryani recipe ready to serve. It's served with onion raita. Try it and Enjoy it. Don't forget to share your comments and have a great day.
Note: This is an easy method for any rice recipe cooked in a pressure cooker. I'm mostly used to this method don't putting on a whistle.
If you want to put on a whistle, set medium flame and wait for two whistles.
Video
Pictures
Heat a pressure cooker add oil and ghee
Once heat the oil and ghee add the spices and green chilli
Spices are sauté well next to add coriander leaves and mint leaves
Add onion it's chopped lengthwise and saute well
Onion turn golden brown to add ginger garlic paste. Saute the ginger garlic paste until it goes raw smell.
Next add chopped tomatoes saute well
Tomatoes are cooked well
Add powder spices masala turmeric powder, red chilli powder and garam masala powder
Masala as set it next to add curd
Add few drops of lemon juice
Saute well to get thick paste
Add the basmati rice it's soak 30 minutes before cooking
Add one and a half cup of water to one cup of basmati rice
After a while the water dries and the rice comes to the top
Now to sprinkle the chopped coriander leaves and mint leaves
Now put the stove on low heat and let it cook for 10 minutes then turn off the stove after 10 minutes.
Next release the pressure and open it
Fluff rice kusha plain briyani now ready to serve
Kushka plain briyani serve in onion raita enjoy it.
