Puri(wheat tortillas fried in oil)

Poori(Fried Tortillas)/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 20 puris

wheat flour 2 cups
oil 1 tsp
water to knead the flour
oil for deep frying the puris
dry flour for rolling the puris

Method
take flour in a mixing bowl
add oil to the flour
pour 1 cup water and knead the flour
pour  a little more water to make a soft dough
take the dough and make it into small balls of size of a lime
take a stone and roll the dough into puri with a rolling stone
repeat the process
take oil in a wok and heat it
when it is hot put 1 puri at a time and fry it
fry all the puris
enjoy with chole

Mango panakam(juice) and puri

Mango Juice and Puri/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: No

Yield: makes  4 bowls of juice

mangoes 2
sugar 1/4 cup
elaichi powder 1/4 tsp
1/4 cup milk
Method:
peel the mangoes

cut it into pieces

blend the pieces in a mixie
add the sugar,elaichi powder and milk and grind it again

scoop it in a bowl
serve with puri
 

Beetroot Rice

Beetroot Rice/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb  of rice

beetroot (big) 1
Serves 4
rice 1 cup preferably basmati rice or sona masoori rice
whole masalas: 2 cloves,2 cardamom,1/4 tsp. zeera,1/4 tsp.shahzeera,1/2 inch stick cinnamon
salt to taste
2 green chillies
oil 2 tsp.
butter 3 tsp.
onion 1
ginger garlic paste 1/2 tsp.
for garnish : chopped cilantro 10 sprigs chopped
Method:
wash the rice and soak it in 2 cups of  water for 1/2 hr
wash and peel the beetroot and grate it and keep it
take oil in a pan and wait till it is heated
add the whole masala and fry them till they release their distint flavor
add the chopped onion,green chillies and ginger garlic paste and fry them
next add the grated beetroot and fry it till it is loses its rawness
add the rice with the water
bring it to a boil
simmer the stove and cook the rice till it is completely done
cover the rice
the basmati  rice will take 10 min .to cook
switch off the stove and garnish with chopped cilantro
enjoy with mango pickle and curd

 

pongal(Rice with split green beans)

Pongal/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 1lb of rice

Serves 4

Ingredients:
rice 1 cup
moong dal  1 cup
pepper corn 10
green chillies 2 cut lengthwise
for tempering : zeera 1/2 tsp.,mustard seeds 1/2 tsp and asfoedita a pinch
red chilly 1
ghee 1/2 tbp.
oil 1/2 tbsp.
ginger 1/4 inch piece grated
cashew nuts 10 fried in ghee  and powdered
salt to taste
curry leaves 10

Method:
wash the rice and moong dal  ,add 6 cups water and pressure cook for 3 whistles
let it cool down completely
heat a pan,put oil and ghee and add zeera and mustard seeds
let them splutter
add the asfoedita ,curry leaves and pepper corns
add the red and green chillies and fry them for a while
add the cooked rice and moong dal 
add salt and grated ginger
mix it all together

switch off the stove
 keep it covered for 5 min.
enjoy with chips and  mango pickle
 

Egg pulusu(boiled eggs in tamarind soup)

Egg Pulusu/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes about 1lb. of curry

Serves 6

Ingredients:
Eggs 6
tamarind size of a small lemon
tomato med. 1
onion large 1
green chillies 2
red chilly 1
oil 2 tbls.
zeera powder 1/2 tsp.
garam masala powder 1/4 tsp.
 for garnishing:cilantro 10 sprigs chopped,curry leaves 10
zeera 1/2 tsp.
mustard  seeds 1/4 tsp.
coriander powder 1/2 tsp.
ginger garlic paste 1 tsp.
chilli powder 1 tsp.
salt to taste

Method:
boil the eggs.let them cool.peel the eggs
cut the onion lengthwise and cut tomato into 8 pieces
in a pan put 2 tsp. of oil and add  the onions and fry them a little ,then add the tomatoes and cook them till they are soft
remove from the stove and take it in a separate bowl
after it cools ,make it into a fine paste

in a bowl sqeeze out the tamarind juice and filter it through a seive

in a pan take the remaining oil ,let it heat up then give the tempering of zeera and mustard seeds
add red chilly and green chillies and saute them
put eggs and fry them for a while

add the tomato-onion paste and ginger garlic paste

mix it well with the eggs
fry it for a 1/2 minute
add the salt and other spices
add the tamarind juice

let it boil for 7 min
switch off the stove
garnish with cilantro and curry leaves
enjoy with white rice and dal




 

Aloo Paratha

Aloo Paratha/currypot123.blogspot.com

Preparation Time:30 min.

Cooking Time:20 min

Yield: makes 10 Parathas 

Serves 5 people

Ingredients:
potatoes3 no's(med size)
wheat flour 2 cups
wheat flour to dust the parathas and rolling board
1/2 tsp. zeera powder
chat masala 1/2 tsp.(optional)
salt to taste
2 tsp. oil
butter to brush the parathas 2 tbsp.
1/2 tsp ajwain(oregano seeds)
chiili powder 1/4 tsp
onion 1/2 cut into small pieces
cilantro 10 sprigs chopped
Method:
take wheat flour and knead it into a soft dough like chappathi dough
Keep it aside for 1/2 hr
presure cook the potatoes for 3 whistles
switch off the stove and let it cool completely before opening the pressure cooker
take the potatoes and put them in a colander
peel the potatoes and mash them into a soft paste with your fingers without any lumps
heat the pan and add the oil and put onion and saute it.
add the mashed potatoes and saute it
add the zeera powder,ajwain,chilli powder,salt and cilantro
swith off the stove and let the-potato stuffing cool down completely
take the chappathi dough and make med. size balls
take the potato stuffing and make balls of size smaller than chapatti balls
roll the chapatti balls to the size of a poori
place the potato  stuffing and close the dough

repeat the process for all the chapatti balls
dust the rolling board with dry flour
roll the stuffed ball into a chapatti turning it so that it does not stick to the rolling board
if needed dust the chapatthi with more dry flour

heat the tava and brush it with little oil and place the stuffed paratha on the tava and cook it till blisters appear
brush  the paratha with butter
turn it and cook on the other side too  till the brown spots appear

 brush the paratha with butter
place it on a plate
repeat for all the stuffed paratha
your potato parathas are ready
serve with keera (green cucumbers) and onion rounds, lime pickle and curd

 

Mooli Paratha

Preparation Time:30 min.

Cooking Time: 30 min

Yield: makes 10 parathas 

Serves 4

Ingredients:
mooli 2 no's(small size) grated
wheat flour 2 cups
1/2 tsp. zeera powder
salt to taste
2 tsp. oil
butter to brush the parathas 2 tbsp.
1/2 tsp ajwain(oregano seeds)
chiili powder 1/4 tsp
onion 1/2 cut into small pieces
cilantro 10 sprigs chopped
Method:
take wheat flour and knead it into a soft dough like chappathi dough
Keep it aside for 1/2 hr
heat the pan and add the oil and put onion and saute it
add the grated mooli and saute it till it loses its raw flavor

it may take 5 min.
add the zeera powder,ajwain,chilli powder,salt and cilantro
swith off the stove and let the mooli stuffing cool down completely

take the chappathi dough and make med. size balls

take the mooli stuffing and make balls of size smaller than chapatti balls

roll the chapatti balls to the size of a poori
place the mooli stuffing and close it tightly

repeat the process for all the chapatti balls
dust the rolling board with dry flour
roll the stuffed  paratha ball into a paratha turning it so that it does not stick to the rolling board
if needed dust the paratha with more dry flour
heat the tava  and brush it with little oil and place the stuffed chapatti and cook it till blisters appear

turn it and cook on the other side too till the brown spots appear
turn it and brush it with butter
repeat for all the stuffed parathas
your mooli parathas are ready
serve with keera (green cucumbers) and onion rounds, lime pickle