20 Aug 2010

Whole wheat bolis

It is Varalakshmi Vratham tomorrow said mom, yesterday. Brain starting generating all sorts of choices for sweets the ones that I either never tried like this one and the ones which were a flop in the consistency.

hmmm..........I thought, I asked mom "What kind of sweets and savouries must I make tomorrow?". She told me to make a sweet with jaggery and any savoury like vada. Since quite some days I was contemplating to try out the "Boliyal" as it is called in sourashtra, bobbatlu in telugu, boli in tamil. Well whatever it is called I really miss the boliyal that mom used to make at home. The stuffing is made of simple ingredients, easy to combine and moreover tastes so good !!

My recipe for the stuffing is adapted from the one mom used to prepare. The dough for the boliyal was a spontaneous one.

I got six 4 to 4.5 inch dia boliyals for the measurements below,

We need,

For the stuffing:
Channa dal - 1/4 cup
Jaggery - 1/2 cup
Coconut chopped - 1/2 cup
Cashewnuts, nicely chopped - 1/6 cup
Green cardamom, nicely crushed - 2
Ghee (clarified butter) - 1/3 tbsp

For the boliyal dough:
Whole wheat flour (chapathi flour) - 3/4 cup
Water - 3/8 cup (3/4 th of 1/2 cup)
Ghee (clarified butter) - 1/4 tbsp
Salt - a pinch

1. First, cook (I pressure cooked, saves time) the channa dal till soft. I used around 1 1/2 cups water.

2. Coarse grind the coconut in a mixer (without water, because you are going to have enough when the jaggery melts).

4. Melt the jaggery with around 2/3 cups water in which the dal was cooked. Just let all the jaggery melt. Keep aside for any impurities to settle.

3. Now heat a pan with the ghee in it, fry the cashewnuts till nearing golden. Now pour in the jaggery syrup, add the dal, coconut and the cardamom. Keep stirring till the water dries out, and you are able to combine the mixture and make a nice ball.

4. Now, add a pinch of salt to the flour slowly mix in the water after you get a nicely soft dough, a little softer than that for the rotis. Incorporate the ghee into the dough and knead nicely till the dough has uniform distribution of ghee. (It will have a nice smooth and soft appearance.)

5. Divide the dough and the stuffing into equal number of balls. Roll out the dough a little fill the stuffing cover it up completely with the dough, roll out the boliyal. Cook it like a paratha but with little more care because the boliyal tends to tear easily. Apply Ghee while cooking the boliyal. Serve warm.

18 Aug 2010

A lovely day at farmers Market :)

Le Marché as it is called in French, the farmers market here has quite a few treasures in the summer.

The colours of the vegetables, berries, fruits ohhhh!!!!!!!!!! feel like trying out all the market has to offer you. The variety of tomatoes, their colour, shapes and sizes ....... and all the tomatoes have a distinctive taste of their own. Some are sweet, some sour, some just have a subtle taste and are best when eaten in a salad. Let me show some of them....

The Normal variety of tomatoes

Pearl tomatoes - Tomates perle

Cherry tomatoes - Tomates cerise (The above loose ones the below in bunches or en grappes)

San Marzano Tomatoes (I never tried them out)

Tomates Rosé de berne

I dont know the name, but they were quite sour these tomatoes

Yellow tomatoes (for quite obvious reasons :P) - Tomates jaune

The normal good looking variety of tomatoes in bunches - Tomates en grappe

True salad tomatoes - Tomates coeur du boeuf (heart of beef........just kidding !!!)

 The tomatoes that go well with Indian and Italian cooking are the cherry tomatoes. The taste of the normal variety of tomatoes changes with the temperature I think coz once they were little sour and once they were so sweet, the tomatoes !!!!!!!

As soon as entering the market the first vendor has lots of veggies, fruits, berries, salad leaves, flowers, herbs, eggs and cheese. They are nice and friendly people with lots of good stuff to offer. Every time I go, the lady ask ça va ? I say ça va et vous ? (doing good ? yes and you?) and each time I give te bag of veggies that I bought, she tells aha ! les échalotes, well it is half the price of what I must pay at the supermarket if I buy them !. These onions are the bigger version of the shallots that is available in India.

These people have baby carrots and potatoes called les virgules(the commas). They had yellow zucchinis, sometime small pumpkins, and many more,

I had bought the whole carrot bunch to try out the leaves, they were quite nice and they had a very strong flavour.


In peak summer they have around 3 to 4 varieties of beans. There is a kind which resemble the Indian indigenous ones, They are a little broader and juicier than the other small variety which is usually available. By their side were the cucumbers or the gherkins (called Cornichons) and the peas; one type that is to be eaten whole (the complete pod can be cooked) and the other has juicy peas inside it that can be eaten. Here they are


I end this post with few photos that I took while strolling in the market.                           

Thanks for visiting my blog :)