Sweet potato boli

Boli is a kind of sweet paratha prepared in Tamilnadu, India. We can see many varieties of stuffing for boli. In Chennai, one can see some shops selling this boli alone, as they are very popular there.
Preparing pooran boli / oppittu (with channa dal stuffing) at home is a time consuming job, as preparing the stuffing demands many steps like pressure cooking the dal, preparing jaggery solution, making a soft ball stage pooran in a wok etc.,.  But this sweet potato boli is comparatively easy, as the stuffing can be made quick, if we have some boiled sweet potatoes and chapati dough.
I made this as lunch box snack for hubby and I love the way it came out easier and tasty. Try this and enjoy!

Sweet potato boli.

Sweet potato stuffing.

For stuffing (pooranam):
Sweet potato - 1 (large)
brown sugar - 2 tbsp
shredded coconut - 1 tbsp
cardamom powder - 1/2 tsp
Outer layer:
Wheat flour - 1 cup + 1/2 cup
salt - a pinch
water - to knead
sesame oil - few tbsp
Ghee - 2 tsp

Method:
*Boil or pressure cook the sweet potato. Peel and mash with hand. Add the ingredients in stuffing and mix well without lumps. Divide it into small balls of key-lime size. Keep aside. This is the stuffing for boli.
*Put the wheat flour in a large mixing bowl. Add salt, mix well. Slowly add water and knead to a thick soft dough (just like chapati dough). Add 2 tbsp sesame oil and knead again very well, so that the dough becomes very soft and pliable.
*Divide the dough into equal size balls (say 6 balls).
* Take one ball, sprinkle some dry wheat flour on the rolling board. Press using a rolling pin to a small circle (3 inch dia).
* Place one sweet potato stuffing inside, fold like a pouch. Sprinkle more flour and roll carefully (without much pressure) to a 6 inch circle.
* Heat a tawa , apply few drops of oil , fry the boli both sides in low heat for 1 minute each side.
* Take out, brush few drops of  ghee, let cool for 1 minute and keep inside an airtight container.
Repeat the procedure for all the dough balls.

Sweet potato boli is ready!

Serving suggestion:
Serve hot as snack.

Note:
Instead of wheat flour it is traditional to use maida / All purpose flour.
Keep the kneaded  AP flour dough for 6 hours in room temperature for a more workable dough.

Egg kuruma

Whenever we say egg curry, the only thing that comes into the mind of many people is a spicy red hot egg curry. But there are many versions all over India. Sometimes we may need an egg curry with more gravy to go along with rice or idiappam (rice noodles). Then I would choose this curry or kuruma with lots of coconut masala. This kind of  egg curry with more gravy is a common in Southern Tamilnadu and kerala. On that day I made this with veggie briyani for one of my friends who likes egg curry very much and insisted on making my hometown version. Though I like her version also very much, I made it for her and we all had an amazing dinner.

 Egg kuruma.

Ingredients:

Egg - 6

Ingredients:

tomato - 2
Red onion - 1
coriander leaves - a handful.
mint leaves - few
curry leaves - few
coconut milk - 1/2 cup
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
curry masala powder- 1 tsp
coriander powder - 2 tsp
salt - to taste
oil / ghee - 2 tbsp
cinnamon - 2 inch
Fennel seeds - 1 tsp
bay leaf - 1
ginger garlic paste - 1 tbsp

to grind:

cardamom - 3
shredded coconut - 1/4 cup
cashew - 4
poppy seed - 1 tsp
cumin seeds - 1/2 tsp
green chillies - 4

Method:

*Grind ginger and garlic together.
*Dry roast the poppy seeds, cashew and grind the items mentioned to a fine paste.
* Hard boil the eggs , peel. Make 3-4 slits lengthwise on all the eggs.
Keep aside.
* Heat oil / ghee in a pan. Add fennel seeds, cinnamon and bay leaf.
*Add the chopped onion, green chillies ,curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.Then add the chopped tomato and fry till it is completely cooked.
* Put  chilli powder, turmeric powder, coriander powder , curry masala powder and stir well till raw smell goes. Add 2 cups of water. Close the lid and cook for 5 minutes.
* Add the coconut masala and let it boil to give a nice flavor.
* Put the prepared eggs. Bring to a boil.
*Before switching off add the coconut milk. Switch off immediately.
Egg kuruma is ready!

Serving suggestions:

This is one best side dish for vegetable briyani,  parathas, parotta, any briyani, dosai,  idly, appam and idiyappam.