POORI MASALA RECIPE|SIDE DISH FOR POORI

This Poori masala recipe may be new to some of u.I learnt this from my mom.Like all,i too make Puri masala with potato & onion.I’ll post that recipe soon.Yesterday i made poori for breakfast.As i had no potatoes in my pantry,i asked my mom to make masala using onions.It was very nice and my husband liked it very much.Bachelors can also try this method.I hope most of u would have tasted this recipe somewhere.Here comes the simple recipe …

Poori masala recipe

Poori masala recipe without using potatoes.Simple to make yet yummy

Cuisine: Indian Category: Side dish Yields: Serves 3

Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

INGREDIENTS

For masala Big onion – 3 nos Green peas – 1/4 cup Green chillies – 4 nos Ginger – 1.5 inch piece Curry leaves – Few Besan flour – 1 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Channa dal – 1 tbsp Coriander leaves – To garnish Lime juice – Few drops Salt & water – As reqd

METHOD

Slice cut big onions , slit green chillies & finely chop the ginger piece. Set aside. Heat oil in a kadai and splutter mustard seeds , urad dal , channa dal . Saute till dals turn golden brown. Then add the onions , green peas , green chillies , ginger & curry leaves.Saute till onions turn transparent..Add salt , turmeric powder. Then add water & cover cook till onions & peas cooked well.. Dilute besan flour with little water,make it without lumps and add to the masala. Mix well & add more water if necessary..Allow it to roll boil till the raw smell of besan flour emanates. The masala will thicken.Add little water & bring it to semi gravy consistency.. Check for salt . Add coriander leaves , give a boil and switch off the stove. Add lime juice and serve hot !! Enjoy !

Note

Lime juice is optional. U can use tomatoes too. U can also add mashed potatoes & try the same recipe. Adding too much of besan spoils the recipe.So please add the mentioned quantity and also dilute besan without lumps..

Tastes the best with poori !!

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Spinach Pancakes with Lime Butter

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us vegetarians. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — such a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover that will keep in the refrigerator and can be used to enhance the flavor of steamed or roasted vegetables, mashed potatoes, or any other foods that strike your fancy.

Spinach Pancakes with Lime Butter

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on March 10, 2013 Colorful, fragrant and delicious lightly spiced spinach pancakes served with a zesty homemade lime butter Print this recipe Lime butter: 1 stick (1/2 cup) unsalted butter, room temperature juice and zest from 1 lime 1 clove of garlic, crushed 1/2 teaspoon chili powder pinch of dried red chili flakes 1 tablespoon fresh cilantro or parsley, finely chopped sea salt to taste fresh cracked black pepper to taste Pancakes: 1/2 lb (225 g) fresh spinach 3/4 cup spelt flour or unbleached white flour 1 tablespoon + 1 teaspoon baking powder 1 teaspoon sea salt 1 teaspoon ground cumin 1 large egg + 1 large egg, separated 1/2 stick (4 tablespoons) unsalted butter, melted 2/3 cup milk 1/4 cup cooked quinoa 3 scallions, trimmed and finely chopped 2 green chilies or 1 large jalapeño, seeded and finely chopped olive oil for frying Instructions: Prepare the lime butter at least 1 hour in advance of making the pancakes. In a small bowl, beat the butter together with the lime juice and zest, garlic, chili powder and flakes, cilantro or parsley, and salt and pepper until smooth and creamy. Scoop onto a sheet of plastic wrap and roll out into a log. Seal with the plastic wrap and chill in the refrigerator. In a large saucepan, wilt the spinach with a few sprinkles of water over medium heat. Drain well in a strainer and let cool. Squeeze out excess liquid and roughly chop. Set aside. In a large bowl, whisk together the flour, baking powder, salt, cumin, whole egg plus the yolk from the separated egg, melted butter and milk until smooth. Stir in the quinoa, scallions, chilies or jalapeño, and spinach. Beat the white from the separated egg until stiff peaks form, and fold into the batter with a gentle hand. Heat a teaspoon or so of oil in a large skillet over medium heat. When hot, ladle a 1/4 cup of the batter into the pan and gently use the back of the ladle to flatten and form the pancake into a roughly 3-inch round. Fry for about 2 minutes until golden on the bottom, then flip and fry for another few minutes. Transfer to a plate and keep warm in a 150° oven until all of the pancakes are cooked. Add oil to the pan as necessary. Serve the pancakes hot or warm with a dab of the lime butter, some fresh salad greens, and a lentil curry for a fantastic dining experience. Or, as Ottolenghi suggests, some freshly grilled halloumi. Makes 8 to 10 pancakes (4 servings)

More saovry pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Spicy Potato Pancakes
Vanilla Oat Pancakes
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

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Badam Cashew Burfi Recipe - Easy Diwali Sweets Recipes

March and April are the celebration months for me because my daughter Raksha’s birthday,my husband Sendhil’s birthday and Our wedding day falls in these two months.So I make sweets very often.Last week when I was going through a cookbook,i got this recipe.I found it very easy and thought of preparing it for my daughter’s birthday as she is very much fond of kaju sweets. But yesterday morning my daughter asked me to prepare some sweets.Without any second thought,i tried this and when she came back from school ,i surprised her with this sweet.She was very happy and ate it heartily.She told “ Its awesome mamma” .. What else I need,i was very happy & this recipe was a instant hit in my home.Just try this burfi.It melts in your mouth. .
Generally for any burfi , we need to make single string or two string sugar syrup and then we proceed further.But in this recipe,there is no need to check the consistency of sugar syrup and the final stage of the sweet can be easily identified.So beginners can easily try.One more good thing it takes only 1/2 tsp of ghee and that too it is used to grease the plate.In this recipe,your one & only job is mixing.You have to keep on mixing till you get correct consistency.Even if u miss the consistency,it is easy to trouble shoot.I have given step by step pictures to my best for easy understanding and all possible tips for troubleshooting. Hope u’ll try this recipe and let me know how it turned out . Please go through the “Notes” section for additional tips.You can follow this recipe,use either Cashews or Badam alone and make it as cashew burfi or badam burfi .

Almond cashew burfi recipe

Easy almond cashew burfi recipe that can be made under 15 minutes !

Cuisine: Indian

Category: Sweet

Serves: 10

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 200ml Cashew nuts – 1/4 cup Badam/Almond – 1/4 cup Milk or water – 1/2 cup Sugar - 3/4 cup ( paste & sugar ratio is 1:1.5) Cardamom powder – 2 Pinches Ghee – 1/2 tsp (to grease the plate)

METHOD

Soak cashews in hot water for 10 minutes.Heat 1/2 cup of water till it roll boils.Add the badam and boil for a minute.Let the badam be in hot water for 2 minutes.Then remove and show it under running tap water.Now you can peel the skin easily.Now grind almond and cashews in a mixie to a coarse powder without adding water or milk.Then add little milk say 1/4 cup & grind it to a smooth paste.(Please don’t add more milk because burfi will take more time to cook.U can add maximum 1/2 cup of water or milk to grind). Measure the paste and add sugar 1.5 times of the measured quantity. I got 1/2 heaped cup of paste .So i added 3/4 cup of sugar.Grease a plate with 1/2 tsp of ghee & keep it ready . Now take the badam,cashew paste,sugar,cardamom powder & little water say 1/4 cup( i just washed the mixie jar with 1/4 cup of water and added it to the paste). Switch on the flame and keep it medium.Mix the paste till all the sugar is completely melted.Wipe the sides every now & then because sugar particles will deposit in the sides of pan.The mixture will become liquid after all the sugar is melted completely.Now simmer the flame to low( If you are a beginner) and keep mixing. When the mixture starts to boil,big bubbles will appear all over the paste.Keep mixing.Increase the flame to medium if you want the process to be quickly done else continue in low flame.Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix.It will take nearly 10 minutes to start thickening.Small bubbles will appear now. When u keep on mixing,mixture turns thicker and it will leave the sides of pan.Wipe the sides & again mix it.At one stage,the mixture will become really thick and at that time,simmer the flame completely.Wet your fingers and take a pinch from the dough.Try to make a small ball.If you are able to make a soft,round ball.Your mixture is done.Switch off the flame immediately and mix the mixture again for few seconds to make it even more slightly thick.The heat of kadai is sufficient to make your mixture thick. When you feel the mixture is completely thick but not crumbly,remove and put in the greased plate,Immediately level it with a polythene sheet or butter paper.Scrape the sides of kadai & taste it.U will get to know the taste and consistency of burfi. Leave the burfi & let it cool down completely.Do not try to remove the burfi now. It wont come out easily , it may break.Allow it to cool completely.Then remove using a dosa flipper carefully. Once it cools down,burfi will become hard .But it melts in mouth.Remove the extras in the sides when it is still warm and make a ball with ur hand .Press it and again make shapes out of it. So there will be no wastage.The color of burfi improves as it cools down. To find out whether the burfi is well set,after u levelled the burfi in tray with butter paper,try to remove the butter paper after 5 minutes.If it comes out clean,your burfi is perfect and you can make pieces & enjoy .If the butter paper doesn’t come out clean or if it sticks to the burfi mixture,then the consistency is not reached.So transfer the  mixture to the kadai,add little water,melt the mixture and again start mixing till you get it right ! Suppose if u over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar,add milk and make a smooth paste.Again keep it in flame and mix well till it reaches the right consistency.

Note

Here is a quick tip for blanching almonds : Boil badam in hot water for1-2 minutes.Drain the water and keep the badam under running cold water..By doing this way,the skin comes out very easily.. Cardamom powder is not mentioned in the actual recipe but i used it. If u want u can add saffron or badam essence.. I made the entire process in very low flame to medium to be in safer side. U can see the white bubbles as soon as u start mixing.Bubbles will appear till the mixture becomes thick.So keep mixing until the mixture becomes a whole mass and you should be able to gather them in one place.Test the dough by taking a small ball in your wet hands.If u are able to roll a soft ball with it,its the right consistency. U can also try this recipe using Badam OR cashew alone. To find out whether the burfi is well set,after u levelled the burfi in tray with butter paper,try to remove the butter paper after 5 minutes.If it comes out clean,your burfi is perfect and you can make pieces & enjoy .If the butter paper doesn’t come out clean or if it sticks to the burfi mixture,then the consistency is not reached.So transfer the  mixture to the kadai,add little water,melt the mixture and again start mixing till you get it right ! Suppose if u over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar,add milk and make a smooth paste.Again keep it in flame and mix well till it reaches the right consistency.

Burfi after a bite by my daughter .I used orange food color in this.

 TRIED & TASTED BY READERS

Our lovable blogger Radha Natarajan mam tried this burfi & shared this picture with me :) Thank u so much mam !

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Fenugreek Chapatis

Most cooks and diners with even a rudimentary knowledge of Indian cuisine are familiar with chapatis, a soft whole wheat, slightly puffy unleavened flatbread that is pan fried in a dry skillet or griddle. A staple for many meals served throughout the day in Indian households, chapatis pretty much go with any sort of Indian — or non-traditional Indian for that matter — meal that you can imagine. I adore them … the accompaniment possibilities are endless and they are an ideal way to fill out and dress up your meals. Here I have spiced up the basic batter with some fenugreek and seasoning for some extra flair.

Needless to say, these chapatis go well with any soup or dal curry, may be served much the same way you would a corn or wheat tortilla stuffed with your choice of fillings, are great for scooping up your favorite dips and chutneys, and are an excellent choice as a mini flatbread to showcase a mouthwatering array of toppings.

You may wish to mix in some yogurt to replace some of the water for a slightly softer bread and, if you like, brush the cooked breads with some melted ghee, butter or oil. I recently enjoyed these with some avocado chickpea hummus, then the leftovers with tarka dal. They do keep for a few days if well-sealed and wrapped, so make up a larger batch because they also freeze well if you find yourself with a few too many, though I didn't have that problem. There is a reason that these delightful breads are a staple on so many tables and I'm tempted to make another batch, just now, as I am about to publish this recipe.

Fenugreek Chapatis

Recipe by Lisa Turner Cuisine: Indian Published on March 7, 2013 Soft, delicious and seasoned griddle-fried Indian whole wheat flatbreads — a staple in Indian households Print this recipe Ingredients: 1 1/2 cups whole wheat flour 1 cup spelt flour or unbleached soft white flour 1/4 to 1/3 cup crumbled dried fenugreek leaves 1/2 teaspoon ground cumin pinch of chili powder 1/2 teaspoon sea salt fresh cracked black pepper, to taste 2/3 to 1 cup warm water (or yogurt and warm water) Instructions: Begin by sifting the flours into a large bowl. Mix in the fenugreek leaves, cumin, chili powder, salt and pepper. Pour in the water or yogurt and water, stirring as you add it. Add just enough liquid to get a kneadable dough. Knead for about 5 minutes with lightly floured hands, adding more water or flour as necessary to form a smooth ball. Leave in the bowl and cover with plastic wrap and let sit at room temperature for 1 to 3 hours. When ready to cook the chapatis, knead the dough for another 30 seconds or so. Divide into 12 rounded balls, transfer to a plate, and cover with a damp towel. Heat a non-stick skillet over medium-low heat until hot. At the same time, heat an element over high heat and have a wire cooling rack ready and a towel-lined basket or plate on hand for the cooked breads. (Note: the heated element and wire rack are not necessary, but toasting the breads on the wire rack above the element helps to puff out the breads even further after frying.) Dust a work surface with some flour, flatten out a ball of dough into a small disc, dust each side with a bit of flour, and roll out into a roughly 6-inch round. If you are rolling them out a few at a time, take care to keep them covered with the damp towel until you are ready to fry them so they don't dry out. Slap a rolled out disc into the heated skillet and cook for 1 to 2 minutes until the bottom begins to lift from the pan and small bubbles begin to form. Flip, and cook for another minute or so. Transfer to the wire rack and hold about 3 inches above the pre-heated element until the chapati begins to puff out and brown specks appear — this should only take 15 to 30 seconds. Turn the bread, hold over the heat for another 15 seconds, and transfer to the towel-lined basket or plate. Repeat with the remaining dough. Keep the cooked chapatis covered with the towel so they stay moist and warm. Serve hot or warm and brushed with melted ghee, butter or oil if desired. They will keep for a few days if well-wrapped. Reheat in foil wrap on a low temperature in the oven to refresh the breads. Makes 10 to 12 chapatis

More prized Indian flatbreads recommended from Lisa's Kitchen:
Besan Roti
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savory Rice and Urad Dal Pancakes

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Pepper Idli Recipe - Leftover Idli Recipes

I tasted this idli in salem “Lakshmi hotel” .It was served with onion raita. As my husband is fond of pepper recipes , we ordered this recipe to try. It was very simple and yet very tasty. Though the idlies are not deep fried , i felt it was too oily.. I tried the same recipe at home with moderate quantity of oil and it was a success .. If u have left over idli batter at home , u can try this recipe.This recipe is a nice replacement for kaima idli and chilli idli..If u r a pepper lover,do try this .. U’ll love its flavour for sure .. Even if u can’t make kutty idlies , u can use the left over idli by cutting them into bite sized cubes and try the same.Recently my MIL told me after reading a magazine that eating 10 pepper corns per day helps better digestion , prevents stroke & heart attack.. So friends lets try to eat the whole pepper corns in ven pongal and include more pepper powder in our cooking

INGREDIENTS

Kutty idli ( small idli) – 15 nos Big onion – 1 no Tomato – 1/2 no (Bangalore tomato) Garlic cloves – 8 nos Curry leaves – few Coarsely ground pepper powder – 1.5 tsp (adjust) Salt – As needed Cooking oil – 2 tbsp Coriander leaves – To garnish

METHOD

Make kutty idlies ( small idlies) and keep in a separate plate.Let it cool down.Ground the pepper corns coarsely and set aside. Chop the tomato into big cubes.Its better if u use bangalore tomatoes ( less pulpy ones) .. Slice half of the big onion and finely chop the remaining half . Chop the garlic cloves finely in round shape.. In a wide kadai  , heat oil and add the big onions , garlic cloves and whole curry leaves..Saute till curry leaves turn crispy. Saute well and then add the tomato pieces.Saute for a minute.Tomato should not turn mushy.It should be visible.. Finally add the pepper powder & salt. Mix well and then add the idli pieces.Give a quick mix and make sure the pepper powder coats the idli well. Sprinkle coriander leaves and serve hot immediately !!

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Savory Quinoa Corn Cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they are healthy little cups to be served as an appetizer with the stuffing of your choosing. In this case, I went with a Mexican theme and stuffed them with my classic vegetarian refried beans. Other options you may wish to consider are dips, quacamole or salsas, cheese (think of your favorite nacho toppings or cracker spreads), or anything else that strikes your fancy. You may even wish to go with something sweet. They make for a cute presentation too should you have your mind on entertaining.

Savory Quinoa Corn Cups

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on March 5, 2013 Simple, savory and crunchy baked quinoa and corn cups — perfect for filling with dips, cheeses or salsas for an attractive and unique appetizer Print this recipe Ingredients: 3/4 cup cooked quinoa (1/4 cup uncooked) 3/4 cup cornmeal 3/4 cup quinoa flour 1/2 teaspoon chili powder 1 shallot, finely chopped 1/2 teaspoon sea salt fresh cracked black pepper 3 oz (85 g or 1/3 cup) cream cheese juice from 1 lime water as needed Instructions: Preheat an oven to 350° and lightly grease 24 mini muffin cups. In a large bowl, combine the cooked quinoa, cornmeal, quinoa flour, chili powder, shallot, sea salt and black pepper. Cut the cheese in with a pastry cutter or knife and fork until well blended. Work the lime juice into the quinoa mixture and gradually add a few tablespoons of water until the mixture is moist and just comes together. Evenly distribute the batter into the prepared muffins cups. Make a hollow in each cup and gently press the dough up the sides to form a small shell. Bake for 20 minutes or until golden. Let sit in the pan for a few minutes and transfer to a wire rack to cool. Serve warm with a filling of your choosing, or store in an airtight container for a few days, warm and stuff and serve Makes 24 small cups

More little bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fiery Deviled Eggs
Eggplant Quinoa Bites with Pesto
Olive Cheese Balls
Indian-Style Poppy Seed Wafers

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Pineapple Juice Recipe | Summer Drinks Recipes

I am a big fan of pineapple.I love to eat it sprinkling salt& red chilli powder.My in-laws knows it very well.Last week when i went to salem , my FIL bought me a pineapple..I had half of the pineapple ..I made this juice with the remaining half for Sendhil (my husband).He liked it very much. This is a very simple recipe which u may know it.. I wanted to start summer special drinks with this simple recipe.Also i wanted to click (test) liquid pouring effect with my Dslr .. Hope it looks good. Here u go..

INGREDIENTS
 1 cup - 200ml

Pineapple cubes – 1.5 cups ( half of medium size pineapple) Sugar – 1.5 tbsp Salt – A pinch Water – 1/2 cup

METHOD

Remove the skin of the pineapple using a sharp serrated knife. Please click here if u need step by step pictures of how to remove the skin.. Now cut the pineapple into cubes and take them in a mixer. Add sugar , salt and water and grind it well. Strain the juice and serve immediately..

NOTE: Please adjust the amount of sugar as per the sweetness of pineapple..

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