POORIS WITH ALOO CURRY GRAVY

INGREDIENTS

POORIS

1. Wheat Flour - 2 Cups

2. Water - As Required (For Kneading) 

3. Ajwain/Omam Seeds/Carom Seeds - 2-3 tsps (Optional)

4. Oil - For Deep Fry

ALOO CURRY GRAVY

1. Boiled Potatoes/Aloo - 4-5 Medium (Diced into Cubes)

2. Cumin Seeds/Jeera - 1-2 tsps

3. Oil - 2-3 tsps

4. Tomatoes - 2-3 Medium

5. Cashew Nuts/Kaju - 10-15 Pieces(Optional)

6. Ginger - 1 inch

7. Masalas

• Red Chilli Powder - 2 tsps
• Coriander Powder - 1-2 tsps
• Jeera Powder - 1-2 tsps
• Salt - As Required
• Turmeric Powder - 1 tsp
• Hing/Asafoetida - A Pinch

8. Water - As Required (For Gravy Consistency)

9. Coriander Leaves or Fried Cashew nuts/Kaju - As Required (For Garnish)

RECIPES

POORIS

Step 1 : Mix Wheat flour and Ajwain/Omam in a bowl.
Step 2 : Add Water as required for Kneading. 

Step 3 : Take small portions or balls and roll each ball or portion with rolling pin.

Step 4 : Deep fry each ball/portion in oil and dry out each poori with tissue in a Strainer or Bowl. 

Step 5 : Serve hot.

ALOO CURRY GRAVY

Step 1 : Make a Paste with Tomatoes, Cashew Nuts/Kaju, Ginger.

Step 2 : Heat Oil in a pan, Add Jeera/Cumin Seeds and Tomatoes, Kaju Paste and saute.

Step 3 : Add boiled Aloo/Potatoes into the pan and mix well.

Step 4 : Add all Masalas with Salt and saute.

Step 5 : Add Water as required to get gravy consistency and heat for 5 minutes.      

Step 6 : Garnish with Coriander Leaves or Fried Cashew Nuts/Kaju and Serve hot.  

ENJOY POORIS WITH ALOO CURRY GRAVY!!!!!

PISTA BURFI AND BUTTER MURUKKU - DIWALI SPECIAL

INGREDIENTS

PISTA BARFI

1. Pista - 1 Cup
2. Sugar - 1 Cup
3. Water - 1/2 Cup
4.Ghee- 2-3 tbsp
4. Cardamom Powder - A Pinch
5. Badam - Few Pieces(Chopped) (Optional)

BUTTER MURUKKU

1. Rice Flour - 3 Cups
2. Besan/Gram Flour - 11/2 Cup
3. Roasted Gram Flour - 1 Cup
4. Butter - 2-3 tbsp
5. Red Chilli Powder - 2-3 tbsp(Optional)
6. Cumin Seeds/Jeera - 1-2 tbsp
7. Omam/Ajwain or Carom Seeds - 1 tsp(Optional)
8. Hing/Asafoetida - A Pinch
9. Water - As Required(For Kneading)
10. Oil - For Deep Fry

RECIPES

PISTA BARFI

Step 1 : Peel and Grind Pista on a mixer jar into a fine powder.  

Step 2 : In a non-stick pan, Add Sugar and Water and make a Sugar Syrup until one-string consistency.
Step 3 : Add Pista powder into the Sugar Syrup and mix well.
Step 4 : Add some Ghee,Cardamom Powder and Stir until the mixture separates the pan.
Step 5 : Pour the mixture in the greased plate and Add chopped Badam Pieces and Spread it.
Step 6 : Cut into pieces as per your choice and Serve it.

BUTTER MURUKKU

Step 1 : Add all dry(3 flours) ingredients in a bowl and mix well.
Step 2 : Add Red Chilli Powder,Jeera,Omam,Hing,Butter into the dry(flour) mixture and mix well.
Step 3 : Add Water as needed and knead in a dough.
Step 4 : Grease some oil in a chakli maker and Add dough in  small parts.
Step 5 : Heat a kadai with oil for deep fry and Add dough in small parts on a circular motion.
Step 6 : Flip the chakli inside the oil until light brown in color and Serve.

TIPS : Instead of Cashew Nuts, Almonds or Pistas can be replaced for making Barfis.

WISHING YOU ALL A HAPPY AND COLOURFUL DIWALI!!!!!!

 

VEN PONGAL

INGREDIENTS

VEN PONGAL

1. Raw Rice - 2 Cups
2. Moong Dal - 3/4 Cup
3. Ghee - As Required
4. Hing - 1 tsp
5. Green Chillies(short size) - 3-4 Slitted
6. Ginger - 1 inch Chopped or Grated
7. Water - 9 Cups
8. Salt - As Required

TEMPERING

1. Ghee - 2-3 tbsp
2. Cashew Nuts/Kaju - 15 Pieces
3. Pepper Corns and Cumin Seeds Powder - 3-4 tsp(As Required)
4. Curry Leaves - 1 Spring

RECIPE

VEN PONGAL

Step 1 : Wash Raw Rice and Moong Dal for 2 to 3 times and Soak in Water for some time.
Step 2 : In a Pressure Cooker, Add some Ghee and Hing,Green Chillies and Ginger and Saute for 2 minutes.
Step 3 : Add Soaked Raw Rice and Moong Dal and Saute for 1 to 2 minutes.
Step 4 : Add (2 Cups Raw Rice + 3/4 Cup Moong Dal = 9 Cups) Water and some Salt into the Pressure Cooker and Mix well.
Step 5 : Cover and Let it cook for 6 to 7 Whistles.
Step 6 : Melt Ghee in a pan and roast Cashew Nuts.
Step 7 : Add Pepper corns and Cumin Seeds Powder and Curry Leaves to the pan and Saute for few seconds.
Step 8 : Add the tempering into the Pongal and Mix well.
Step 9 : Add some Ghee in the Pongal and Mix well and Serve hot.

TIPS : Roast Raw Rice and Moong Dal in a pan for 2 minutes before soaking in Water.