PISTA CASHEWNUT POLI / NUTS PURAN POLI
Make and share this Pista Cashewnut Poli / Nuts Puran Poli recipe from Food.com.
Provided by sriya1206
Categories Indian
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Take maida in a bowl , Add ghee,.
- add salt, Turmeric powder .Add little water and start kneading the dough.
- The dough should be soft not too tight. Keep it aside for 1 hour.
- Take cashewnut and pista in a Microwave bowl.
- Microwave the nuts for one minute and let it cool.
- Grind the nuts with cardamom and dry coconut powder into a fine powder.
- Add sugar, blend again to a fine powder and keep aside.
- Divide the dough into 8 equal portions,Dust it with flour,.
- Roll it to thin circle,add 1 tbsp nuts mixture in it and cover and seal the edges. and roll out.
- Heat a tawa and Cook on both sides and smear a tsp of ghee.
- Serve hot and Enjoy.
Nutrition Facts : Calories 299.6, Fat 14.3, SaturatedFat 5.5, Cholesterol 16.4, Sodium 129.5, Carbohydrate 43.1, Fiber 0.5, Sugar 38.3, Protein 2.6
ORIENTAL DRUMSTICKS
Make and share this Oriental Drumsticks recipe from Food.com.
Provided by livie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, into a large covered Tupperware. Cover and shake till combined; add chicken. Chill 24 hours, turning often. Discard marinade and place drumsticks onto 1 or 2 cookie sheets. Bake in a 350 degree oven for 45 minutes, or till cooked through. Either serve immediately, or place into a crock pot and keep on low to stay warm.
Nutrition Facts : Calories 883.4, Fat 42.4, SaturatedFat 10.3, Cholesterol 307.1, Sodium 3125.6, Carbohydrate 42.9, Fiber 0.7, Sugar 38.6, Protein 79.3
PURAN POLI
At our home, no Holi observance is complete without the preparation of my moms favorite, Puran Poli. This holiday favorite across most of India but particularly along the west coast is incredibly decadent, rich and luscious. The word Poli means a kind of bread, whereas the word 'Puran' refers to any kind of a sweet mushy stuffing. Stuffing ingredients can vary: some communities use skinned and cooked split chickpeas, others prefer pigeon peas. Regardless of how they are made, dousing the warm Puran Polis with a fresh slather of ghee makes for an extra special treat.
Provided by Curry Cravings
Categories Dessert
Time 1h
Yield 8 individual poli's, 8 serving(s)
Number Of Ingredients 11
Steps:
- Method: Filling.
- Warm two tablespoons of ghee in a nonstick saucepan. As it melts, add the cooked pigeon peas, and stir until the water evaporates and the mixture thickens. Continually scrape the sides of the saucepan to ensure even distribution of heat or else the daal will burn. Add half the sugar and stir it in well. Adjust to desired sweetness. Reduce the heat and continue to thicken until the mashed pigeon peas resemble mashed potatoes. Add the crushed cardamom powder, saffron and nutmeg, stir well and portion into eight pieces. This filling can be made up to 3 days in advance, and stored in the fridge until ready to use. Bring it to room temperature to ease the rolling process.
- Method: Dough.
- Using a food processor fitted with an S blade or in a large bowl, combine the flour with salt and enough water to make a firm dough. The dough should be firm but not hard, moist but not wet, and similar in consistency of modeling clay. Carefully knead the oil into the dough and cover with a clear wrap or lid until ready to roll.
- Method: Rolling & Cooking.
- Start by rolling out a single ball of dough into a flat disk, as one would begin a paratha, no more than 5" diameter. Place the mashed sweetened pigeon peas mash, puran, in the center, pinch the dough and fold over the ball to cover the ball completely, like a dumpling. Ensure the seams are sealed. Lightly flatten this in the palm of your hand. Dredge the ball in dry flour and begin to roll again, this time very lightly to ensure the filling does not spill out. Roll to make an 8" poli using dry flour to dust as needed. When sufficiently rolled, dust off excess flour.
- Heat a shallow nonstick pan on medium-high heat. When ready to place a Puran poli in the pan, turn it down to medium heat. The side that hits the pan first is the first side. Watch the dough bubble slightly and move it around in the pan without flipping it over. Turn the Puran poli over approximately 1 minute later. The first side should be lightly spotted but not have dark spots. If this happens too quickly, reduce the heat. Repeat on the second side, and while the second side cooks, lightly baste the first side of the with ghee. Using a spatula, flip the paratha and repeat the basting. Both sides should have ghee-cooked once without ghee and once with ghee. Remove from heat and cover with a paper towel or a colander to help the steam evaporate. Once they have come to room temperature, the Puran Poli can be transferred to an appropriate storage container.
Nutrition Facts : Calories 304.3, Fat 8, SaturatedFat 4.2, Cholesterol 16.4, Sodium 77.3, Carbohydrate 53, Fiber 6.8, Sugar 12.7, Protein 8.8
POLYNESIAN NUTS
Make and share this Polynesian Nuts recipe from Food.com.
Provided by BetterLate
Categories Nuts
Time 23m
Yield 2 Cups
Number Of Ingredients 5
Steps:
- Toss nuts with melted butter.
- Pour onto baking sheets in single layer.
- Bake @ 325 degrees for 15-20 min, stirring every 5 minutes.
- Meanwhile, combine the rest of the ingredients.
- Immediately upon pulling nuts from oven, sprinkle mixture evenly over nuts.
- Stir well.
- Cool and bag.
Nutrition Facts : Calories 919.5, Fat 82, SaturatedFat 16.8, Cholesterol 30.5, Sodium 1934.5, Carbohydrate 35.1, Fiber 12.4, Sugar 6.5, Protein 24.5
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