MyMusingsSangSpeak-Pet Puja - Tilgul Poli

Tilgul Poli

Tilgul Poli is a Maharshtrian delicacy made for the festival of Sankranti. It is a sweet roti made with filling of jaggery and sesame seeds. My mother used to make a variety of Poli(Roti) with different sweet fillings- Saanja Poli, Shengdana Gul Poli, Khawa Poli, and all of these had distinctive tastes.

The Tilgul Poli is quite easy to make and is so flavourful that one is tempted to overeat.  As the festival of Sankranti is celebrated during peak winters, the sesame and jaggery help to keep one warm and combat cold.

Ingredients

Sesame seeds – 1 small katori (cup)

Groundnuts - 1 small katori (cup), (can be substituted with sesame seeds if allergic to groundnuts)

Jaggery - 2 small katoris (Cups)

Cardamom Powder – ½ teaspoon

Nutmeg powder – ¼ teaspoon

Wheat Flour - 1 cup

Refined Flour - ¼ cup

Milk - ¾ to 1 cup approximate

Oil - 2 teaspoons

Salt – A small pinch

Ghee – 2 tablespoons

Method

Roast sesame seeds and groundnuts separately. Remove the covers of roasted groundnuts. Pound the jaggery fine. Grind the roasted sesame seeds and groundnuts to fine powders. Add finely pounded jaggery, cardamom and nutmeg powders and mix well to form a homogenous mixture.

Mix the wheat and refined flours with a pinch of salt and two teaspoons of oil and knead with milk to form a soft dough. Cover the dough and set aside for half hour.

Make small ball of the dough and spread with hand, fill with the jaggery filling, close properly and roll out with rolling pin. Heat the pan and cook the roti on medium heat by turning it on both sides and applying ghee.

Serve hot with ghee and milk. 

Note – Preparation and cooking time is approximately 1 hour. This quantity makes about 10 tilgul polis with 6-7 inch diameter each. If one is allergic to groundnuts, substitute with sesame seeds.

MyMusingsSangSpeak-Pet Puja - Bhogi Chi Bhaji (Mixed Vegetable)

Bhogi chi Bhaji

Bhogi chi Bhaji is a typical Mahrashtrian recipe, it is a mixed vegetable dish made especially on Bhogi day. Bhogi is a festival celebrated a day before the festival of Makar Sankranti. It is celebrated in nearly all states of India. This is a festival linked with season transition from peak winters to milder cold and also to harvest time.  In Maharashtra, there is celebration to mark Bhogi wherein Pooja is performed and prayers and thanks are offered to God for giving us the bounty in form of a good harvest. There are varieties of vegetables available during this season and they include many kinds of beans like Ghevda, Paavta and Sheng Papdi, Harbhara(green gram), brinjals, carrots, Ber, spring onions, green peas and fresh garlic etc. Sesame (Til) seeds are eaten during this period to beat the cold season. The typical Maharshtrian Bhogi spread includes the mix bhaji, waangyache bharit, paavtyachi amti, bajrichi bhakri (millet bread), dahi (curd) ani loni (butter).

Ingredients

Sheng Papdi – 125 gms

Carrot – 1 large

Brinjals – 4- 5 small sized

Green Peas – 50 gms

Fresh Green Grams – 50 gms

Ber – 50 gms

Onion – 1 large

Garlic – 10-12 cloves

Groundnuts - 50 gms

Roasted groundnut powder – 2 tablespoons

Roasted Sesame seeds – 1 tablespoon

Turmeric Powder – ½ teaspoon

Kanda Lasun Masala – 1 teaspoon

Salt – As per taste

Oil – 2-3 tablespoons

Water – Approx ¾ cup

Chopped Corinader Leaves – 2 teaspoons

 

Method

Clean and chop all vegetables. Soak groundnuts in water for 10-15 mins. Heat oil in a pan and add chopped onion, fry till it gets slightly browned. Add garlic and stir for a minute. Add all chopped vegetables, soaked groundnuts, turmeric and salt and stir well. Add water and stir well, cover with a lid and allow the vegetables to cook for 5-6 minutes. Remove lid, add kanda lasun masala and stir for about 3- 4 minutes. Add roasted groundnut powder and sesame seeds and allow to cook for further 2 minutes. Finally, add chopped coriander leaves and serve hot with Bajra Roti.

Note - Preparation and cooking time is 30-40 minutes. This quantity should be enough for 3-4 persons. You may use any type of beans that is readily available. If no fresh green gram is available, soak dried whole green grams, cook and use. Ber may not available everywhere globally, one can make do without it too.