Milk Poli

All are familiar with dhal pooranam (paruppu) poli, coconut poli but not Milk Poli. Take a cup of maidha and a cup of suji, mix well into dough. In a bowl boil a litre of milk with a cup of sugar, a pinch of saffron, cardamon seeds.

Make the dough into small balls, press and flatten like puris and fry in oil. As soon as it turns golden, drain the oil and transfer it to the sweet milk bowl. After soaking for a minute, take it with a wide chattuvam / annavti without damaging. Spread and arrange on a wide tray. Finally, pour the leftover milk on the arranged polis. Do not refrigerate it immediately. Leave it in kitchen temperature and after a day or two, keep it in fridge. The shelf life is for only 2-3 days.

Ingredients
Rava - 1 cup, maidha - 1 cup, oil to fry, sugar -2 cups, Milk - 1litre, saffron and cardamon as required.

Ural Puliyodharai

Take grated coconut (1 cup), dry red chilly (6), mustard (1 teaspoon), tamarind (1 marble size), salt and asofoetida and grind into coarse paste. Fry the paste in kadai with little oil, two chillies, 1 teaspoon uradhal/channa dhal, curryleaf, broken groundnuts, cashew nut till aroma fills you. Take 3-4 cups of cooked rice and mix evenly with this paste in the kadai. Garnish if required. Fried papad or vaththal is ideal side dish. Time taken is 15 minutes.

Since grinding stone was used in the past hence the name ural / rolu. This is Ural Puliyodharai in Tamil and Rolu Pulusu annam in Telugu.