Tag Archives: Sesame

Gul Poli

Gul Poli

January is the celebration of new year. For Maharastrians the new year brings on a new festival – Makar Sankrant! This is a time to eat all nice and fresh vegetables, fruits and other heat-generating food items that we cannot have for the rest of the year.

One such traditional delicacy that we make on this day is – Gul Poli (Jaggery Pancakes).

Every year my mother used to make them for us when we were kids and she used to actually make so much that we could eat this one for days. I and my sister Shilpa, both loved sweets and gul poli was something that we could eat only once a year. After my marriage, this is the first time I tried gul poli at home for me and my husband and surprisingly it turned out amazingly well! Therefore sharing the recipe.


Jaggery                          2 cups

Besan                              2 tbsp

Sesame                          2 tbsp

Poppy seeds               2 tbsp

Grated coconut        2 tbsp

Steps to make the gul polis:

  1. Chop the jaggery in small pieces, place in a small vessel, and boil it in the pressure cooker.
  2. Roast the sesame seeds, poppy seeds, and grated coconut in a pan with 1 tsp of oil.
  3. Use some more oil and roast the besan (chickpea flour).
  4. Take the jaggery out of the cooker, and mix jaggery and all the other ingredients and keep it aside for some time.
  5. Let the jaggery mixture cool down.
  6. Knead some dough, take a rolling pin and make two small rounds. Knead a ball out of the jaggery mixture and place it in between the two small puris.
  7. Roll and create a small poli out of it. Cutout the sides to remove superfluous flour.
  8. Roast the polis on both sides on the pan.
  9. Serve hot with lots of ghee.

Tip 1:

Ghee is used in ample amounts so that out body heat is controlled with the excess of the jaggery intake.

Tip 2:

Roll the polis on rice flour…they move easily and you can create a nice round poli 🙂



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Filed under Traditional and Festival recipes

Hummus with Pita and Grilled Vegetables

Hummus with Pita and Grilled Veggies

Navratri starts tomorrow. Deven observes a strict fast for the next nine days. By strict, I mean that he survives only on fruits and milk and one light mean a day. This regime continues till 9 days after which he will break his fast on Dusshehra – an Indian festival celebrating victory of good versus evil.

Although I never fast, this period is a period of less eating for me as well. I try to make it a simple fare. This prompted me to celebrate today’s dinner by making something that we are extremely fond of – Hummus. I wanted to make hummus since sooo long but was afraid to try as I have never tried anything so foreign till date. I am not a cook-at-heart. I would rather prefer watching someone else cook and just tasting it :). Yet, here I was…struggling thru the zillion recipes of hummus online to find the easiest one!

So here it is, hummus with pita bread and grilled veggies 🙂


For the Hummus

Chick Peas   (Boiled)           half a cup

Garlic                                       2-3 pods

Olive Oil

Lemon juice

Chopped Parsley/Dried Parsley

Cumin Powder/Chilli Powder

Salt and Pepper

For making Tahini

Sesame Seeds                          3tbsp

Olive oil

Lemon juice

Chilli flakes

Garlic paste

Salt and Pepper

For grilled Veggies

Tomato, potato and capsicum cut in thick, long strips

Just Like That

Chopped Olives

Mixed Herbs

Tahini Paste

To make hummus, first you need to make Tahini. Tahini is sesame paste that is typically used in Greek and middle eastern foods. It is incredibly simple to make and rarely will go wrong!

To make Tahini

  1. Slightly roast the sesame seeds in a hot pan. Take it out and let it cool.
  2. In a blender, blend sesame seeds, crushed garlic pods, salt and pepper to make a thin, smooth paste.
  3. Add a spoon of olive oil and lemon juice and blend again.
  4. Check the seasoning.
  5. Add chilli flakes and mix well. Our tahini is ready!

To make hummus

  1. Boil the chick peas till soft.
  2. Blend them with garlic and olive oil.
  3. Sprinkle with cumin powder, add Tahini to the chick pea mixture and mix well.
  4. Add salt and pepper as required, drizzle with olive oil and serve with pita bread.

To grill vegetables

  1. Cut tomatoes, potato and capsicum (you may add the red and yellow peppers if you like) in long and thick slits.
  2. In a bowl, mix the veggies, add olive oil, crushed garlic, lemon juice, salt and pepper and keep aside for 10 mins.
  3. In a very very hot pan, add a dash of olive oil and pour in the veggies + the oil marinade.
  4. Toss them for just two minutes till they get a grilled look and take them out.

To lay them on a plate

Place the pita bread, grilled veggies and hummus on a plate. You may split a pita, place the veggies and hummus and eat it, like I did 🙂 or just dip the pita in hummus like my husband did! either way, you are gonna love it 🙂

Couldn't resist a bite


Filed under Foreign Recipes, Light Meal