Distance means so little when someone means so much.
~Anonymous
Holding his hands, going for a walk every Sunday evening was our ritual which I enjoyed. His over protective and possessive nature played a huge part in my life. His strong opinion on not allowing me in the kitchen to cook was annoying, but coming back home from work with a bagful of goodies always made me happy. He would sit for hours over my bedside when I had a fever, pampered me like crazy which I miss the most as I’m surrounded with three boys who need pampering all the time. Among a lot of his attributes, one of the things I admire most is his love for food. To him, all food was either “marvelous” or not worth mentioning. He taught me that food is an experience, how you make it and how you serve it, the pleasure it brings leaves an impression.
I wonder at times, when I wake up real early before the sun shows an appearance, what is it with my internal clock..It would be nice to get some extra zzz’s but I guess I’ve taken that from my Dad. It gets stronger with my breakfast routine. I get to my fruits, and there’s a pattern there , it’s a triangular cut 1/4 inch in size, any smaller or bigger my breakfast routine will not go that well…. Are genes that strong? I am a lot like my dad.
Staying in the path and not deviating even a bit, here goes one of his favorites which I make better than MOM>>so he says;-)
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Many enjoy these flaky sweet parathas, smothered in ghee/clarified butter. Another way popularly eaten in our household is to mash a banana and pour hot milk, mix it all up and use your hand to enjoy it…
The famous Pooran Poli which is made on special occasions definitely called to be made today..
OBBAT/PURAN POLI/POLI/OBBATU These make 15 Obbat/Puran Poli
Ingredients:
Coating:
maida/All purpose flour – 1 cup
whole wheat flour – 1 cups
orange food color – couple of pinches(optional)
salt – 1/2 tsp
oil – 2-3tbsp
water to mix
Stuffing:
channa daal – 2 cups(washed and soaked for 1 hr)
jaggery/brown sugar cubes – 3/4 cup or 1 cups( if you prefer very sweet, add 1 whole cup)
cardamom powder -1/4 tsp
nutmeg – pinch(optional)
Method:
Coating
1. Mix both flours well, add food colour, salt and add 1/4 cup of water at a time and make a smooth dough. It should not be very stiff like chapathi dough or very soft like bread dough. If using a food processor, mix it well for 2-5 minutes until the gluten forms. If kneading by hand, it takes a while to get the dough to smoothen.
2. Add the oil and mix it in again and let it rest for at least an hour. Let it sit for 3-4 hours for best results.
Stuffing
1. In a thick vessel, add the jaggery with 1/2 cup of water and bring it to a boil and switch of the flame. We do this to eliminate any stones or unwanted particles sometimes present in jaggery. Slowly drain the top of the jaggery, not stirring it too much and let the sediments remain in the bottom.
2. Wash the daal well and in a thick bottomed vessel, add the daal and double amount of water and let it cook, do not cover. Lower the heat and DO NOT over cook this to a mush. It has to be fully cooked, but not pasty. The daal has to retain it’s shape. Once cooked, drain the water.
3. Add the jaggery mixture to the daal and let it cook again, until the raw smell of the jaggery is gone and the channa concoction looks thick but not too dry and let cool. Add cardamom powder and nutmeg.
4. Grind in a food processor or mash and strain it till very very smooth.
5. Portion out the mixture to a 1/4 each or as required.
Making the Obbat
On a aluminium wrap or wax paper, take one golf size ball of the coating and flatten with your hand. Note, use oil as required. Keep the center a little bit thicker than the edges. Place a portion of the stuffing, wrap it like you would dumpling and pinch of the excess dough. Again, apply a little oil on the surface, and flatten uniformly. You could use wax paper on top of the dough to help flattening it out.
On medium to low flame, cook on both sides until you see brown spots.
ENJOY it hot with some ghee or as my dad say ‘IT IS THE BEST WITH BANANA AND MILK’.
HAPPY Dad’s DAY!!
delicious … lovely clicks.. 🙂
Thanks Sowmya.
Thanks for the wishes and Obbattu asha. I enjoyed. Yurs is the best Obbattu I ever had. Your write up took me back to my old memories. Thanks again. MKC
I enjoyed reading. Your obbattu was very nice.
Dad,memories are fresh like it just happened yesterday…thanks for the fun memories…
thanks Mumm, my lovable followers..
i love puran poli’s . The pics are just making my mouth water. Happy fathers day
Happy father’s day to your dad Sushmita!
Haha, I am totally the same! The only people who wake up really early in my family are me and my dad. I definitely get it from him.
This looks so good! Happy father’s day to your dad!
Thanks Cathleen, Hope your father had a great day!!
Hello Asha I like your blog and enjoy visiting here. So as a token of my expression of the same I have nominated you for “The versatile Blogger Award”. Please accept it here. http://femmehavenn.wordpress.com/2013/06/17/the-versatile-blogger-award/
What a wonderful treat! That dessert is totally unknown to me, but I’d love to try it.
Cheers,
Rosa
Such an honor Femme, thanks a load dear . Will accept it right away. Thanks again and you rock.
Rosa, it’s an Indian festival speciality and quite popular and very addictive. If you’ve made indian parathas, this is a cinch. I’d like to post you some though..
Thanks for stopping g by the blog and for all your comments.
Puran poli looks delicious. Beautiful click.
Thanks C..
very relishing, never saw puran poli clicked and made this way, both wonderful effort appreciated Asha
I’ve seen different ways of making this, and this was how my mum used to make this…
Thanks for your compliments and comments Guru.
You a got a better than mom from your dad, that is pretty cool! Nice tribute to your dad, I am sure he must have appreciated this 🙂
The puran poli also looks great!
Shumaila, among the very few things, this was one, couldn’t let it go and he was so happy he cried…:)
thank you..