Friday, March 14, 2008

Poori-HesarubeLe Payasa

Shivaratri continued.... had taken the pic but cud only post it today :-) . yup it is Poori with HesarubeLe payasa(Moong Dal Kheer). It might be a very odd combination for most of you...and I know this 'cos that's what my hubby thinks. As for me??? I grew up with this. And once again, I dare you all to try it out. It is a wonderful combo.

Some points worth noting with respect to the Payasa...
* The Payasa tends to become thicker with time. The starch in the BeLe/dal is to blame. So, if you want to thin it out, add a little milk/coconut milk and sugar/jaggery and heat it before serving it.
* Jaggery is the best sweetener to use, followed by brown sugar and sugar.
* Instead of just adding Cardamom powder, try adding Clove powder too. You can powder them together... the heat and flavor of the Cloves gives the payasa an extra punch.

Well, here goes the recipe...

Ingredients for HesarubeLe Payasa:

1 cup HesarubeLe(Moong dal)
1 cup Milk
1/2 cup Coconut milk
3/4 cup Sugar/Brown sugar/Crushed Jaggery
Cashews and Raisins fried in ghee
1/2 teaspoon 'Clove and Cardamom' powder

Method for HesarubeLe Payasa :

1. Wash and pressure cook the beLe/dal with just enough water to cover it. If you dont want the dal to get mushy, you can dry roast the dal until just warm, let it cool down and then cook it.
2. Add milk, coconut milk and the sweetener and mix well and bring it to a boil. Keep stirring and let it boil for five minutes.
3. Take off the heat, add the cashews, raisins and the Clove and Cardamom powder.

Ingredients for Poori :

2 cups Wheat flour
1/2 teaspoon salt
1 tablespoon oil/ghee
Warm water
Oil for deep frying

Method for Poori :

1. Sift together flour and salt until well mixed
2. Rub the oil/ghee into the flour
3. Add the water little by little and knead into a stiff dough. The dough should not be too soft. It should be stiffer than chapati dough
4. Keep the dough covered and rest it for atleast 15 mins
5. Make small gooseberry sized balls out of the dough and roll out on a floured surface into round discs of about 4 inches in diameter
6. Heat oil in a kadai and deep fry the rolled out pooris until they fluff up and become golden brown on both sides.


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