Gulachi Sanjyachya Polya With Whole Wheat Flour

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt. 

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely. 

Cool and then knead this well till forms a soft ball and keep aside. 

Divide into 6 equal round balls.

Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish . Fill a semolina ball in the center and cover it tightly to make ball. 

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin. 

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.  

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

cook till it become golden spots on one side and it puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown. 

Now drizzle a teaspoon or more of desi ghee, on and around the polya while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lush lushit!!

                              

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!! 

We had with our hot cup of tea. 

Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets

Vegan & Sugar Free Oats & Apple Porridge#Foodieextravaganza

Welcome to this month's event in Foodie Extravaganza {Party}. Our theme is Apples and our Host is Kelley Meyer . Thank you for hosting this months event.

This is a very healthy and delicious breakfast, serve this your kids and they too will love it.

Serves 2
Ingredients
¾ Cup Oats
1 Medium Apples - peeled & chopped
¼ Cup Jaggery -  grated
1/8 Teaspoon Cinnamon or Cardamom powder
A Pinch of Salt
1 Tablespoon Vegetable Shortening

Method

Melt vegetable shortening in a pan and saute the oats for a minute or two. Add 4 cups water and bring to a boil. Now add in the jaggery and salt. Let it simmer for 5 minutes, keep stirring in between or else it will burn at the bottom.

 Then add the  apple pieces and  cook  the apple on low flame until it softens a little. Keep the apples slightly crunchy ( do not overcook them). Switch  off the  flame , add cinnamon or cardamom powder, I used cinnamon flavor since apple and cinnamon complement each other.  

Enjoy this warm, a hearty, light and healthy breakfast to begin your day with.

Labels: Apple, Breakfast, Healthy, Vegan, Gluten free, Sugar Free, Oats, Porridge, Foodie Extravaganza Party 
Check these other Porridge recipes
Oats & Honey Porridge

Hafragrautur / Oats Porridge - Iceland

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Apple Crisp by Simply Inspired Meals
Cider-braised Pig Cheeks with Apples by Food Lust People Love
Crock Pot Apple Butter by Making Miracles
Double Apple Beignets by Culinary Adventures with Camilla
Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
Pot Roast with Apples and Onions by A Day in the Life on the Farm/
Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe

Honey Apple Dessert Bundt#BundtBakers

September is National Honey Month. For Bundt Bakers event we are celebrating Bundts sweetened with Honey and our host is Wendy Klik. 

This is an easy, sugar free and a one bowl dessert. Serve this with vanilla custard or whipped cream or ice cream since this a dry dessert bundt.

Ingredients

2 Apples - peeled & diced
1 Apples - peeled & sliced
½ Cup Raisins
¼ Cup Honey
1 Teaspoons Cinnamon powder
¼ Cup Butter - melted
¼ Cup Yogurt
1¼ Cups All Purpose Flour
½ Teaspoon Baking powder
For the Creamy Vanilla Custard

250 Ml Full Fat Milk
2 Tablespoons Heaped Sugar
1 Tablespoons Heaped Vanilla Custard Powder
100 ML Fresh Cream
Method

Sieve cinnamon, baking powder and flour well
Clean and wash the raisins.

Add a tablespoon of flour with the raisins, keep aside.
In a large bowl mix apples, raisins, butter, honey and yogurt. Add sieved flour, to the apple mixture and mix in well. It's a dry lumpy batter, so do not add any additional liquid. 

Arrange the sliced apple in greased 7 inch bundt. 

Pour the batter in the bundt and level it with a spatula. 

Bake at 180°C for 45 minutes. 

Cool and then un mould.

Slice it..

Serve hot with warm custard.

It's delicious!!

For the Creamy Vanilla Custard

Mix in vanilla custard 2 tablespoons water or cold milk  till it dissolves.
Heat milk, add sugar and bring it to a boil, keep stirring in between so that is does not burn at the bottom. When it comes to a boil, add the custard powder mixed in cold milk, stirring continuously , cook till sightly thick and creamy . Take off flame and whisk it well to make smooth and silky. Add the fresh cream and whisk to mix well. Keep aside to cool.

Labels : Apple, Sugar Free, Dessert, Honey, Raisins, Creamy Vanilla Custard, Bundt Bakers, Sweets & Desserts



For this month’s Bundt Baker group event, our host, Wendy of A Day in the Life on the Farm, challenged us to bake a Bundt sweetened with honey. Check out all the other honey Bundts in the list below.

Honey Apple Dessert Bundt from Sneha's Recipe
Honey Babka from A Day in the Life on the Farm
Honey Elderflower and Marmalade Bundt Cake from Nunca es demasiado dulce
Honeyed Apple Bundt Cake from Making Miracles
Lemon Honey Olive Oil Bundt from Food Lust People Love
Pear Honey Rosemary Bundt Cake from All That's Left Are The Crumbs
Sweet Honey Cornbread Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Oats & Honey Porridge#Improv

Another quick and healthy breakfast. I make this for breakfast so often and sometime add fresh fruits too. 

Serves 2
Ingredients
1 Cup Oats
1½ Cup Water
1½ Cup Milk
2 Tablespoons Honey
Handful chopped nuts and fruits (Dates, Almonds,Cashew nuts, Walnuts and Raisins)
1 Teaspoon Chia Seeds

Method

In a saucepan , combine water and  milk,  bring to boil on  medium low flame

then add the oats and give it a quick stir,

Now add the honey and  chia seeds mix in well, keep stirring for 3 - 4 minutes  or till the porridge thickens a little.
Keep stirring in so that it is not burnt at the bottom.

When the oats is  cooked, turn off flame and transfer the contents to a serving bowl,

 Drizzle a little honey
The porridge will further thicken as it starts to cool , so adjust your water and milk quantities accordingly.

Here is the goodness of fruits

Sprinkle all the chopped nuts and fruits on top.  

Enjoy  this healthy breakfast!!
My Notes

Can use any type of oats.
Feel free to add or skip the nuts.
Vegans or lactose intolerant people can use  almond milk,  soy milk or coconut milk instead.

Sending this Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Oats & Honey".
Labels : Oats, Honey, Breakfast, Healthy, Improv Cooking Challenge, Sugar Free, Diabetic Friendly, Vegan, Gluten Free