Neem flower rice / Vepampoo saadam

Vepampoo - in tamil (english:Neem flower, botanical name: Azadiracta indica) is a very medicinal flower of the Neem tree. The benefits of Neem are innumerable and has been recognized in India for thousands of years. Every part of the Neem tree has medicinal property. Neem tree's bark, leaves, flowers, fruit, root, twig, gum, oil and seeds are used in many different ways. For ages, neem has been used as an Ayurvedic medicine.

"Various parts of the neem tree have been used as traditional Ayurvedic medicine in India. Neem oil and the bark and leaf extracts have been therapeutically used as folk medicine to control leprosy, intestinal helminthiasis, respiratory disorders, constipation and also as a general health promoter. Its use for the treatment of rheumatism, chronic syphilitic sores and indolent ulcer has also been evident. Neem oil finds use to control various skin infections. Bark, leaf, root, flower and fruit together cure blood morbidity, biliary afflictions, itching, skin ulcers, burning sensations and pthysis says D.P. Agrawal. Also, biologically neem is used as Anti-inflammatory; Antiarthritic; Antipyretic; Hypoglycaemic; Antigastric ulcer; Spermicidal; Antifungal; Antibacterial; Diuretic; Antimalarial; Antitumour; Immunomodulatory etc."

I got neem flowers (vepampoo) when I visited India last year. Thanks to my sister's MIL Smt. Jayalakshmi Ramachandran, for collecting these flowers fresh from the ground, patiently discarding the dirt and sharing it with us. The dried neem flowers have shelf life for few years. In this recipe, I have used vepampoo in preparing a healthy dish called 'vepampoo saadam' or 'neem flower rice' by roasting the neem flowers and mixing it with cooked white rice. The recipe is very simple and is my mom's recipe. Here is how it is prepared.

Ingredients:

Dry neem flower - half cup (pressed) - Discard dirt

Oil - 1 teaspoon

Red chillis - 2

Mustard seeds - quarter teaspoon

Urud dal - half teaspoon

Asafoetida powder - a pinch

Salt to taste

Cooked white rice

Ghee (clarified butter)

Method:

Heat oil in a kadai keeping in low heat.

Add the mustard seeds.

When it pops, add the red chillis, urud dal and neem flower. (do not wait for the urud dal to turn brown as it will become brown when the neem flower is roasted).

Roast the neem flower stirring continuously.

The neem flowers will get darker. Roast until the urud dal becomes dark brown. Remember to keep in low heat.

Add the asafoetida powder and stir well and turn off heat.

To one cup of cooked white rice, add a teaspoon of this roasted neem flower. Mix well adding a dab of ghee and salt to taste. Just one cup is enough for one person. Try to have this atleast once a week. This will clense our system.

Important: Make sure to chew the rice hard before swallowing.

The neem flower can be used to prepare rasam and kuzhambu too.

This is my entry to JFI - Flower power hosted by Rachna of Soul food. JFI is Jihva for Ingredients started by Indira of Mahanandi.

This picture (saffron bowl with roasted neem flower, white plate with dry neem flower and green bowl with neem flower rice) is my entry to Saffron white green event hosted by Pooja of Creative pooja in connection with the Indian Independence day on Aug 15th.

Thank you Rachna and Pooja for hosting these wonderful events.

Badam paal / Almond milk

Almonds, the protein power house are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, which have been associated with reduced risk of heart disease. More here.

Here is one sweet delicacy that can be prepared before hand and stored in the refrigerator and can be used as and when needed. This almond drink can be had hot or cold. Makes a warm drink on a winter night and a cold drink on a summer afternoon. Here is the recipe.

Ingredients:

Almonds or Almond meal - 1 cup

Granulated sugar - one and half cups

Reduced fat milk - 2 cups

Water - 1 cup

Cardamom powder - 1 teaspoon

Saffron strands - 1 pinch

Method:

If using almonds, blanch the almonds by boiling almonds in hot water for thirty minutes. Cool off and peel the skin.

Grind the blanced almonds to smooth paste using half cup water and half cup milk.

Transfer the ground almond to a heavy bottomed kadai and add half cup water and half cup milk.

Add the saffron strands and allow it to cook in reduced heat.

If using the almond meal (ground alomond), whisk half a cup water and half a cup milk and cook in a heavy bottomed kadai.

Stir every other minute for atleast 15 minutes or until the raw almond smell goes away.

If required add more milk.

When the almond paste is cooked, add the sugar.

Let the sugar dissolve.

Allow it to cook until the mixture thickens.

Add the cardamom powder and let it cook for a couple of minutes.

Turn off heat.

Take half a cup of this almond paste and pour half a cup milk and serve hot, cold or at room temperature.

This badam paste can be stored in the fridge in an air tight container.

Just mix milk to the paste as and when needed.

This badam milk can be called badam payasam too.

Thanks to my mom for teaching me this delicious recipe.

This is my entry to sweet series - cool desserts.

Paneer paratha

Paneer is cottage cheese and paratha is stuffed bread. Spiced paneer is stuffed in the bread to make delicious paneer paratha. Paneer is rich in protein. Making paneer at home is very easy.

Making homemade paneer: Just boil half gallon milk. When it reaches the boiling point, reduce the heat and add two tablespoons lemon juice. Stir and the whey will separate from paneer. Turn off the heat and drain the water using a cloth and hang it or keep pressed for an hour until all the water is drained out. Fresh homemade paneer is ready. I have used this paneer to prepare a healthy paratha. Here is the recipe.

Ingredients:

For filling:

Fresh homemade crumbled paneer - 1 cup
Red chilli powder - half teaspoon
Cumin powder - quarter teaspoon
Dhania powder - quarter teaspoon
Garam masala or Tandoori masala - half teaspoon (optional)
Red onion - 1 medium - finely chopped (use a chopper or a food processor)
Salt - as required

For the Dough:

Whole wheat flour - 2 cups
Salt - quarter teaspoon
Oil - 1 tablespoon
Water as required

Method:

Mix all the ingredients mentioned under the 'Filling', using a food processor or a mini chopper. Finely chopped green chillis can be substitued for red chilli powder. finely grated ginger and finely chopped coriander leaves can be add to the filling. Mix well and keep it aside.

Take the whole wheat flour in a large mixing bowl. Add the salt and oil. Mix using the finger tips. Pour half a cup or three fourth cup water or as required and knead to a chapathi dough consistency.

Make fairly small balls out of the dough.

Roll the ball to three to four inches diameter and place a spoon full of the filling in the center.

Draw up the edges together to seal the filling.

Now dredge in the flour and again roll carefully to 5 inches diameter.

Heat a tawa. Keep in medium heat.

Place the rolled paratha in the tawa and drizzle oil on the sides and corners.

Gently press the paratha and flip the paratha after a minute.

Apply ghee on the sides if desired.

Fry till both sides turn golden brown.

Repeat until all the dough is used.

Serve it immediately with sour cream or plain yogurt/curd.

This is a very filling paratha as paneer is rich in protein. Just one or maximum two will do for dinner.

This is my entry to Paneer - a delicacy event hosted by Vandana rajesh of Cooking up something nice. Thanks Vandana and waiting for the paneer roundup.

Instant mango pickle

A summer afternoon lunch is not complete without this delicious instant mango pickle in most of the households in south India. It is called maanga oorgai in tamil and maavinkai uppinkai in kannada. It takes hardly ten minutes to prepare this pickle. It is summer here and the groceries are filled with firm mangoes to ripe ones. I got a couple of mangoes to make my all time favorite pickle. Here is the recipe.

Ingredients:

Raw mango - firm - 1 medium sized

Mustard seeds - half teaspoon

Red chilli powder - half teaspoon

Turmeric powder - little

Salt as required

Asafoetida powder - 2 pinches

Oil - preferably Gingily oil/Nallennai - 1 tablespoon

Method:

Wash the mango and pat it dry. Dice the mangoes carefully into fine cubes (one centimeter size). Do not peel the skin.

Transfer it to a mixing bowl.

Mix in red chilli powder, turmeric powder and salt.

Top it with asafoetida powder and keep it aside.

For the seasoning, heat oil and add mustard seeds.

When it pops, pour the seasoning carefully on the mango.

Mix well and the instant mango pickle is ready to go especially wtih curd rice.

Wrap it in-between a roti or make a bread sandwich with this pickle. Enjoy anyway you want it. It is such a delightful pickle indeed. The same recipe can be tried with apples too.

For variation, ground roasted fenugreek seeds can be added to this pickle. Just show a quarter teaspoon of fenugreek seeds in heat and dry grind the seeds and add it to the pickle before doing the seasoning. This pickle is my entry to Eating with the seasons - August.

Poori Masal

Poori with potato masala is one of the most common combo in south India. Both poori and masal are very easy to prepare. Just half an hour and a bowl full of pooris and a kadai full of masal will be ready. Here is how it is done.

Potato masal

Ingredients:

Potatoes - white skinned - medium - 6 to 7

Onions - preferrably red onions - medium - 2

Green chillies - 4 to 5

Ginger - 1 inch - scrape the outer skin and chop it very finely

Curry leaves - 2 sprigs

Oil for seasoning

Mustard seeds - half teaspoon

Urud dal - 1 tablespoon

Turmeric powder

Asafoetida powder

Salt as required

Method:

Cook the potatoes: Half the potatoes, wash them and pressure cook for 3 whistles. Wash the cooked potatoes in cold water and peel of the skin. Keep it aside.

Chop the onions length wise.

Chop the green chillies.

Heat oil in a kadai and add the mustard seeds and urud dal.

When the mustard seeds pops, add the green chillies, ginger and chopped onions and fry onions until it turns transperant.

Add the potatoes and pour a cup water.

Mash the potatoes here and there and allow it to boil.

Add the turmeric powder, asafoetida powder, salt and mix well.

Stir occasionally let it cook until the gravy thickens a little. (i.e the consistency should not be watery)

Turn off the heat and serve it with pooris or chapathis.

This is a very basic recipe for potato masal.

Poori:

Ingredients:

Whole wheat flour - 2 to 3 cups

Salt - quarter teaspoon

Water - as needed

Oil - 1 tablespoon

Oil for deep frying

Method:

Take the flour in a large mixing bowl.

Add the salt and one tablespoon oil.

Mix using the tip of the fingers.

Pour half to three fourth cup water or as needed.

Knead to a stiff dough.

Heat oil in a Kadai.

Make small balls out of the dough. Take one ball and roll into 3 to 4 inches diameter by dredging in rice flour diameter and slide it into the hot oil carefully. Rice flour is used so that the oil can be resued.

Using a ladle (with holes - kannu somutu) press it a little.

The poori will puff into a ball.

Carefully turn to the other side and in few seconds (or until the sizzling stops), take out the poori by draining oil in the side of the kadai.

Transfer it to kitchen paper towel lined in a bowl and let the excess oil absorb in the paper towel.

Make poories one at a time. Repeat until the dough is over.

Enjoy these delicious poories with Potato masal or Channa masala.

The potato masal for pooris/chapathis is my entry to Curry Mela hosted by Srivalli of Cooking for all seasons.

Tomato mint masala kootu

This is one tasty dish that contains two star ingredients tomato and mint. Tomato is a versatile vegetable that forms a base to most gravies. I have used Mint (pudina) in this recipe. The fragrance of mint adds flavor to this healthy gravy. The base recipe is Mallika Badrinath's Tomato masala kootu in her book delicious vegetarian curries. I have slighty modified the original recipe to my taste. In the recipe below, the onions can be omitted to make a 'No onion gravy'. Here is the recipe.

Ingredients:

Onion - 1 big - finely chopped (can be omitted)

Tomatoes - Large red ripe juicy - 3

Oil for seasoning

Turmeric powder - quarter teaspoon

Mustard seeds- half teaspoon

Urud dal - 1 teaspoon

Red chilli powder - 1 teaspoon

Curry leaves - 1 sprig

Salt as required

Grind together using very little water:

Mint leaves - 1 small bunch

Coriander leaves - 1 small bunch

Grated fresh coconut - half cup (I used 2 tablespoons of dry, ground desiccated coconut)

Poppy seeds (khas khas or gasa gasa) - one and half tablespoons (soak in wate for 10 minutes)

Grind chillies - 3

Cumin seeds - half teaspoon

Mustard seeds - quarter teaspoon

Method:

Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely.

Cut the blanched tomatoes into one and half inch cubes. Keep it aside.

Heat oil in a kadai and add the mustard seeds. When it pops, add urud dal and curry leaves.

Add the chopped onions anf fry till it changes color.

Add chilli powder and turmeric powder. Stir for a minute and add the ground masala.

Mix required amount of salt and stir till good smell comes.

Add the tomato cubes and half cup water. Allow it to boil till the gravy thickens. Stir occasionally.

Garnish with mint leaves and serve hot with iddli, dosa or chapathi.

This is my entry to Herb Mania - Mint hosted by Dee of Ammalu's kitchen. Thank you Dee for starting a herb event.

This is also my entry to Curry Mela hosted by Srivalli of Cooking for all seasons.

The best cup of coffee is just two minutes away

I am a coffee lover and I wanted to share the taste of my everyday coffee. I am really addicted to coffee, just once a day, everyday. For me, the day starts with a cup of freshly brewed coffee and I am sure this is the same for every coffee lover in the world. I like Madras Kaapi that I will never miss everytime I visit Saravana Bhavan and Madras Cafe in Sunnyvale, CA. They have the best Madras Kaapi in the SF bay area. Kaapi is slang for coffee in Tamil nadu.

After I tasted the Seattle's Best - french roast coffee, I don't prefer any other brand or any other variety in the same brand in the US. The best decoction that makes the day. Thanks to my friend Priya for introducing this coffee to me. All you need is French roasted, ground Seattle's best coffee powder and a coffee maker. I use Black & Decker 5 cup coffee maker with stainless steel carafe. Of couse you will need #4 coffee filter.

I don't regret that I don't have a typical south Indian style coffee filter brewing Narasus's coffee or Leo coffee from Tamil nadu, after making decoction in this coffee maker. Just one tablespoon of coffee powder for one cup of coffee and it is ready in two minutes.

Ingredients for preparing 2 cups of coffee:

Seattle' best french roast ground coffee powder - 2 tablespoons

Water - two third cup (one third for one cup coffee)

Milk - two third cup (one third for one cup coffee)

Sugar - 2 teaspoons

Method:

Pour water in the water resorvoir.

Place the #4 filter in the filte basket.

Add exactly 2 tablespoons coffee powder and press it so that the powder is equally distributed in the filter.

Place the carafe and switch on the coffee maker and let it start brewing.

Meanwhile, heat milk in microwave for 2 minutes.

When the milk is ready, the decoction will also be ready as it takes only a couple of minutes to brew.

Turn off the coffee maker and pour the hot milk in the carafe and add 2 spoons of sugar. Adjust the sugar to your taste.

Stir briskly and pour immediately in the coffee cups. You can as well heat the milk in 2 cups and then pour the decoction to the milk and stir with sugar.

Enjoy the intense, bittersweet coffee with the aroma of the fresh brew. Hmmm... that is one best coffee.

"Kaapinna...Seattle's best french roast coffee dhaan... besh besh....romba nallarukku...."

Click here to see my entry to Click - Coffee and Tea hosted by Jai and bee of Jugalbandhi. I have taken a picture of Starbucks coffee chocolates. They might look like coffee beans but they are chocolates infused with dark roast coffee.

Mango lassi

I hail from the mango city Salem, India - famous for Malgoa/Malgova maambazham (mango), reminds me of the beautiful childhood rhyme,

"maambazhamaa maambazham, malgova maambazham, selathu maambazham, thithikkum maambazham.....".

In my hometown, we get rains during summer and we call it mango showers (rains). We used to have one mango a day for the most of our summer vacation. Whenever we visit our relatives in other cities during summer, my dad will proudly share a few malgova mangoes with them. In fact, our relatives would wait to relish the sweet salem mangoes. Once I came to the US, I rarely visit India when it is summer there. There is a big 'Bangana balli' mango tree in my Inlaw's place in Chennai. We loved eating those sweet mangoes last summer when we were in India.

It is now summer in the US and the grocery stores are filled with the aroma of delicious mangoes. Summer is no fun without mangoes and here is one sweet lassi that I learnt from my dear friend Priya. She prepared a delicious mango lassi when I visited her last weekend.

Ingredients:

Ripe mangoes - 2

Sugar - 3 tablespoons or as per taste

Milk - half cup

Yogurt - 1 cup

Cardamom powder - half teaspoon

Method:

Peel the mango skin and separate the pulp from the seed. Discard seed.

Substitute 1 cup canned mango pulp in case you don't have fresh mangoes. If using sweetened mango pulp, reduce the amount of sugar in the recipe.

Combine all the ingredients in a mixer/blender.

Adjust the ingredients as per your taste.

Serve cold.

This is my entry to the following events:

WYF - Juices and Ice cream event hosted by EC in Simple Indian food.

WBB-Summer Feast hosted by Sia of Monsoon spice

Eating with the seasons hosted by Maninas of Food matters

MM: Mango mania hosted by Meeta of What's for lunch honey?

Sweetseries - Cool desserts hosted by me.


Summer Splash! hosted by Aartee of From the kitchen.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Thank you so much bloggers, for hosting the various events.

Sorekayi hesaru bele sihi kootu

This is one authentic dish of south India. Sorekayi is bottle gourd and hesaru bele is moong dal in kannada. The two key ingredients of this recipe are bottle gourd and moong dal (I used split green gram dal). Both are highly nutritious. As for the bottle gourd, the cooked vegetable is cooling, diuretic, sedative and anti­bilious. I found a very interesting article about gourds HERE. Moong dal is rich in protein and next best to soy. A wonderful protein substitute for vegetarians. Since I have egg and soy allergy, moong dal is one nature's gift to me for a good protein substitute. It is very easy to prepare. Goes well with chapathi or rice, or can be relished like a soup. Here is the recipe.

I have used bottle gourd in this recipe. Chayote squash (chow chow) or cabbage can be substituted in the place or bottle gourd. finely chopped carrots and beans can be added to this kootu.

Ingredients:

Bottle gourd - 1 medium sized ( it should not taste bitter)

Moong dal / split green or yellow moong dal - half cup

Oil for seasoning - 1 tablespoon

Mustard seeds - half teaspoon

Urud dal - half teaspoon

Dry red chillies - 3 to 4 (green chillies can be substituted)

Turmeric powder - quarter teaspoon

Asafoetida powder - a pinch or two

Curry leaves - 1 sprig

Salt as reqired

Grind together the following:

Fresh shredded coconut - 2 tablespoons

Poppy seeds / khus khus - 1 teaspoon

Cumin seeds - 2 teaspoons (optional)

Black whole pepper - half teaspoon (optional)

water - quarter cup

Desiccated coconut can be substituted for fresh coconut. I used two tablespoons of powdered dry desiccated coconut available in the Indian grocery store.

Method:

Peel the bottle gourd skin and chop the vegetable into small cubes and add it in water as and when you chop. Otherwise it will turn brown.

Heat oil in a heavy bottomed kadai. Add the mustard seeds, urud dal, curry leaves and red chillis.

When the mustard pops, add the chopped bottle gourd and mung dal.

Add 3 cups of water and allow it to boil.

When it starts bubbling, add the salt, turmeric powder and asafoetida powder.

Keep it partially closed and let the content cook until the dal is mushy and the vegetable is tender. Stir occasionally.

When it is done, add the ground coconut and let it boil for a minute. The kootu is ready. Turn down the heat completely.

Serve with steaming white rice or as a side dish for chapathi.

This is my entry to VOW - bottle gourd hosted by Pooja of My creative ideas. Thank you Pooja for hosting this event.

I am sending this entry to Eat healthy - Protein rich event hosted in Art of Indian cooking. Sangeeth, I have used moong dal which is protein rich. Thank you for hosting this event.

Healthy tomato spring onion moong soup

Here is one simple and healthy soup with tomatoes, green onions and the moong dal. It is so delicious and filling too and a great soup for weight watchers. This dish can be had both as a soup as well as a side dish for chapathis. Before I head to the recipe, I would like to share the nutrition facts about the few key ingredients used in this recipe. Just googled for the nutrition information and found tons of sites that speak about the nutrition facts of these ingredients.

Tomato:
Source: www.lifeplusvitamins.com

Tomatoes are lipophilic, which means their nutritional value is increased by being cooked in some fat.

Cooked tomatoes may be more beneficial to your health than raw tomatoes.

Tomatoes are rich in vitamins (A, C Calcium) and fiber.

Tomatoes are rich the antioxidant Lycopene.

Green onion / Spring onion:

Source: www.oceanmist.com

Green Onions are a great source of vitamin A.

Research has shown eating Onions may result in a number of health benefits, including lower blood pressure and cholesterol levels.

Onions also contain a substance that prevents the formation of blood clots.

Green Onions are also a good source of vitamin C (providing 15 percent of the daily requirement); iron (10 percent), and calcium and fiber (six percent).

Mung / Moong bean:

Source: www.answers.com

Whole or split seed of Vigna radiata (Phaseolus aureus, P. radiatus), green gram. A 150-g portion is a rich source of folate, copper, and selenium

a good source of vitamin B6, iron, and zinc

a source of protein and vitamin B1

provides 3g of dietary fibre; supplies 90kcal (380kJ)

Ingredients:

Tomatoes (red ripe juicy) - 3 large

Green onions - 2 bunches

Moong dal (split green gram) - half cup

Water - 3 to 4 cups

Turmeric powder - quarter teaspoon

Ground pepper - quarter teaspoon

Oil or butter for seasoning - 1 tablespoon

Salt as required

Masala powder - half teaspoon (garam masala or any masala of your choice. I used tandoori masala powder)

Note: you can substitue or add vegetables like broccoli, carrot, green beans to this soup.

Method:

Blanch the tomatoes: Boil water and add the tomatoes. After a few minutes the skin will peel off. Drain water and cool it. Remove the skin completely. Mash using a masher or grind without adding water.

Chop the green onions: cut and separate the green part and the white bulb. Chop the green part finely and keep separately. Cut the ends in the white onion bulbs and chop finely. Keep it side.

Wash the split green gram (split green moong dal).

Heat oil or butter in a heavy bottomed kadai and add the chopped white onion bulbs.

Fry for a minute and add the crushed or ground tomatoes.

Fry for a couple of minutes and add the washed split moong dal.

Add 3 to 4 cups water and stir gently.

Allow the content to boil partially closed. When you see bubbles, add the turmeric powder, salt, black pepper powder, and the masala powder of your choice.

Let the content cook until the dal is mushy and is well blended with the tomatoes and spices.

Stir occasionally while it is cooking.

Now add the chopped green part of the green onions. Stir and let it cook for a couple of minutes.

Turn down the heat and serve warm.

It makes a healthy soup or a good and healthy side dish for chapathis/rotis.

This soup is my entry to:

Eat healthy - Protein rich event hosted in Art of Indian cooking. Sangeeth, I have used moong dal which is protein rich. Thank you for hosting this event.

Monthly one dish event event hosted in Archana's kitchen. Archana, I have used tomatoes (vegetable) and green onions (leaf) in this soup. I have also used moong dal which is protein rich. Thank you for hosting this event.

Healthy cooking: event hosted in Fun and food for WIC - Be healthy of California. Mansi, all the key ingredients used in this soup is healthy and also very easy to prepare. Thank you for hosting this event.

Announcing Sweet series - Cool desserts and Roundup of Sweet series - Puran poli, sweet chapathi, roti

Calling all the sweet lovers once again, here is another sweet series event and the theme for this month is - Cool desserts. The various desserts that come under this category are:

Payasam
Milkshake
Sweet Lassi
Smoothie
Custard
Ice creams

Popsicles

kulfi

Kheer
Fruit juice
Fruit salad
or any combination of the above.

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Cool desserts' and post the recipe with picture on your blog.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat). Only for the 'ice cream' in the above listed desserts, egg is allowed.

6. Please send an e-mail to sweetseries at paajaka dot com with the following info on or before July 31,2008.

* Subject Line: cool desserts

* Blogger name:
* Blog name:
* Dish Name:
* URL to the post:
* A picture of the dish (250 pixel width).

Also, specify under which aforesaid desserts, your entry comes. (for example: Fruit juice)

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of sweet series - cool desserts will be posted within one week after deadline.

NOTE: The theme might be named 'cool desserts'. The entries can be hot/cold. Few payasams will taste good only when it warm or at room temperature.

Thank you and looking forward to all your enthusiastic participation once again. Here goes the roundup for puran polis.

ROUNDUP:

I have always sent my entries to the various events and this is the first time I am hosting an event and posting a roundup and I want to say that I am extremely happy hosting. I have 38 sweet entries for puran poli sweet chapathi/roti roundup. Thank you so much to you all for the beautiful, colorful entries that you have sent me for this event. A few bloggers have sent 1+ or even 2+ entries. Many thanks to each and everyone for your enthusiastic participation.

The puran poli theme has really made you all so creative and also for few bloggers, this event has inspired them to attempt the traditional, authentic puran polis. In this roundup, there are traditional puran polis, sweet parathas, sugary rotis and much more. Without any delay, dear sweet lovers, I present to you the sweet series roundup - 1 for Puran poli and sweet chapathi/roti roundup. Thank you.





I have sorted in the order I received. Please click on the image for recipe.


Puran Poli Obbatti Boli from Dhivya of Easy Cooking



Puran Poli from Skribles of Food with a pinch of love



Saanjori from Meera of Enjoy Indian Food



Greengram dal and jaggery filling puran poli from EC of Simple Indian Food



Coconut and jaggery filling obattu from EC of Simple Indian Food



Groundnut puran poli from EC of Simple Indian Food



Gajar poli from Sheetal of My kitchen



Puran poli from Sheetal of My kitchen



Paratha with Ricotta-Black Raspberry preserve and Walnuts from Asha of Aroma



Hoornada Holige from Lively of It's a beautiful life



Sindhi Lola from Mythreyee of Paajaka recipes



Kallebele thenginkai obbattu from Mythreyee of Paajaka recipes



Sweet coconut paratha from Sowmya of Creative saga



Kobri obattu from Vanamala of Nalapaka



Roti kesari poli from Foodyguru(Srimathi) of Few minute wonders



Sugar Phulka from Medhaa of Cook with love



Puran poli from Vandana of Cooking up something nice



Sweet potato puran poli from Priya of Live to cook



Coconut paratha from K of khichdi



Dates almond paratha from Aditi of Kitchen stories



Puran Poli from Radhika of Tickling Palates



Saatori from Meera of Enjoy Indian food



Coconut pancakes from JZ of Tasty treats



Bobbatlu from Sireesha of Mom's recipies



Puran poli from Trupti of Trupti's food corner



Ratalyachi Ghari (Sweet Potato Roti) from Trupti of Trupti's food corner



Gur Poli from Trupti of Trupti's food corner



Sojjappalu from Asha of Foodie's hope



Sweet potato and coconut paratha from Kalva of Curry in kadai



Puran poli from Jai and Bee of Jugalbandhi




Poli from Shankari of Stream of consciousness



Puran poli from Kamala of Mom's recipes - Nandhu's corner



Apple puran poli from Madhuram of Eggless cooking



Puran Poli from Sailaja Prakash of Aroma from my kitchen



Sajjappalu from Rekha of Plantain leaf Andhra recipes



Wheat sweet pancake from Archy of Archy's recipe book



Sweet roti from Cham of Spice club



Sesame sweet roti from Usha of Veg inspirations

Thank you so much to all the bloggers for sending the entries and for making this roundup a grand success. Expecting your support for the upcoming sweet series events too. Thank you.