Pictures of Sweet Story

Photographer	Mehul Chimthankar {K:16757}
Project	#64 Work	Camera Model	D70s
Categories	At Work	Film Format
Portfolio	Mehul India	Lens	Nikon 50mm f/1.8D AF Nikkor
Uploaded	4/28/2008	Film / Memory Type	CF card
		ISO / Film Speed	200
Views	154	Shutter	1/250
Favorites	0	Aperture	f/
Critiques	18	Rating	6.79 / 7 Ratings
Location	City - Pune State - MAHARASTRA Country - India
About	Some work in the Kitchen this weekend : Puran Poli ref : http://en.wikipedia.org/wiki/Puran_Poli Poli/Holige is a dessert served during auspicious occasions and during important festivals such as Ugadi.Although it resembles a roti, a Holige is actually very different. The making of the holige begins with preparing the stuffing, which may be one of three traditional options: Tenkai poornam/ Kaayi Holige This stuffing is made of grated coconut and jaggery. Fresh coconut is grated and the jaggery is broken into small pieces. In a heavy-base vessel, some ghee is heated and some finely chopped cashew-nuts are roasted. Into this ghee, the grated coconut and jaggery are added together, at the same time. On a medium flame, the vessel is stirred every so often, until the jaggery melts and melds the coconut into a rough mass. Powdered cardamom and some saffron (soaked for a few minutes in milk) are added to this mixture to impart further fragrance and flavour. Variation of above: Sometimes, especially in Maharashtra, powdered white sugar is used instead of jaggery in making the puran. In this case,the suffing is made using boiled lentils instead of the coconut. Chickpea lentils are boiled to a soft consistency and the eventual pooran turns out to be stiffer and crunchier than otherwise; it also tends to break far more easily, since it is stiff. Parappu poornam or Hoorna Holige This stuffing is made using boiled lentils instead of the coconut. Chickpea lentils are boiled to a soft consistency. It is blended with jaggery and aromatic spices( cardomom and nutmeg) in exactly the same method as described above. The stuffing is cooled to room temperature. Meanwhile, the actual dough is prepared. A very soft, rubbery dough is prepared by kneading polished wheat-flour with a little water and a large amount of oil. This is left soaked in oil for a few hours. Once both the dough and the stuffing is ready, the pooran poli can be rolled out. A plantain leaf is greased thoroughly on one side with oil/ghee -- this is essential to turning out a fine holige. On the greased plantain leaf, a handful of the dough is patted by hand into a mid-sized circle. A small amount of stuffing is placed at the center of this dough, which is wrapped around the stuffing to make a ball. This ball is then rolled carefully using a rolling pin into a large, thin circular pancake shape. Meanwhile, a griddle is heated over a medium flame and greased. The plantain-leaf bearing the holige is inverted over the griddle. The holige tends to adhere to the griddle, since the latter is hot. Using a spatula, the edge of the holige is held down on to the griddle, while the plantain-leaf is peeled away by hand. This leaves the holige on the hot griddle, where it is turned over repeatedly, if required, until both faces of the holige are roasted to a golden burnish and a fragrant aroma is released. The holige/obbattu/poli is now ready to be eaten.

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There are 18 Comments in 1 Pages
1

Tim Bowman {K:1436} 4/28/2008

Very nice work.

John Hatz {K:138159} 4/28/2008

Excellent idea... you 'fallow' the way of making that sweet pie and the photos really gives an idea of a small movie here, great idea, originality at its best!
best regards!

Mehul Chimthankar {K:16757} 4/28/2008

Hi Tim,

Thank you for your comment

Mehul

Mehul Chimthankar {K:16757} 4/28/2008

Hi John,

Thank you for your kind comment

Mehul

Luca Peccerillo {K:3980} 4/28/2008

Very nice collage well done!

Riny Koopman {K:56571} 4/28/2008

MMMMMMM,MAKE ME HUNGRRY,GOOD SHOT MEHUL,GREETINGZ RINY

fotogr@vi

{K:49173} 4/28/2008

very good collage and documentary, Mehul !

Mehul Chimthankar {K:16757} 4/28/2008

Hi Avi,

Thank you for your comment

Mehul

Nicole Besch

{K:49506} 4/29/2008

Wonderful collage and a great about!!!Thank you for your explanation Mehul!!!Makes me hungry too..LOL!!!
Nicole
7++++++++++++++++++++++++++++++

Malules Fernandez {K:2858} 4/29/2008

Well done. Interesting and well documented.
Very rich in every way.

Cheers,
Malules

Pablo Dylan {K:52538} 4/29/2008

Great collage,perfect for project.

Pablo

parehan .K

{K:20231} 4/30/2008

Great story.. exquisite detail and superbly presented in an unique style..
Loads of affection, parehan

Ania Blazejewska

{K:9710} 4/30/2008

Amzing compiliation Mehul!
I love its details and colours,
congratulations,
ania

Marco D.S. {K:5247} 5/2/2008

Thanks for this beautiful collage and information...

Happy meal!!! ;) Ciao

Marco

Julie Salles

{K:13852} 5/5/2008

Outstanding collage dear Mehul. It made me want to try this so bad. I will have to ask a co-worker who is Indian, where I can find this here in NY. It looks delicious.
Perfect for the project.
Best,
Julie.

Mehul Chimthankar {K:16757} 5/5/2008

Hi Julie,

I am sure you will like this delicious Indian recipie

thank you for your comment

Mehul

biljana mitrovic {K:40899} 5/12/2008

Great shot and very inviting :))))
Thank you for about , it's very informative:))
big hug
biljana

Hussam AL_ Khoder {K:54487} 7/2/2008

Nice capture!

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