Amma's Recipes: Poori Bhaji [Poori Koora]

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"Poori-Bhaji" (Poori-Koora, as we call in Telugu) is like a comfort food at its best since I was a child. There are zillion versions of the same potato bhaji served as an accompaniment for the crispy, deep-fried pooris. Some make it as an  aloo-matar combination or a dry potato bhaji version and some make it out of  memories during their train journeys. Whichever way you choose to go, you will reach one place i.e *Yummyville*. :-).

Today, I am sharing my mom's version of it. It is not spicy but mild with much less oil, which works best with its deep-fried counter-part. and this time, I pestered my mom that I would take step-by-step photos, this time around. Though she was all shoo-ing me away in the beginning, after couple of mins, she had to give in as I was adamant on capturing every action of hers. Of course my sister had call me one crazy-lady to shoot so many pictures and ultimately delaying our leisure Sunday breakfast. (you see, she is still mad ay me that I didn't put up the picture where she modeled for me holding a mysore bajji. ;-))..

Now, lets just dive in as we have a delicious photo-journey of poori-bhaji ahead of us...

The Ensemble

The Making of Poori

Step 1: Heat oil in a wide pan, preferably not a non-stick pan as research says at high temperatures they release unwanted and sometimes poisonous substances, which we really don't want in our food. Isn't it.

To test if it is ready, make a very tiny poori out of the dough and drop it. it should fluff up and rise to the top.

Step 2: Knead about 2 cups of wheat flour with little salt, 1 tbsp of oil and enough water (not more than a cup). Mix just like a chapati dough. Make lemon-sized balls out of the dough.

Step 3: Immediately roll into small pooris. Don't stack them, spread them on a paper or a plate, so that they are easy to remove while frying.

Step 4: Slide one-poori-at-a-time into hot (not smoking) oil and it almost instantly rises up. For puffy pooris, the trick is to press down slightly.

Step 5: Turn on the other side. Let it become slightly golden brown.

Step 6: Drain all excess oil and drop them onto a paper towel. Serve immediately to enjoy them at their best taste.

..moving on to the potato bhaji...

The Making of Bhaji

Step 1: Cut 3-4 potatoes into quarters and pour water until they are completely dipped in water. Pressure cook until 3 whistles.

Step 2: Remove skin and keep aside.

Step 3: Heat a 1 tsp of oil in a pan and add 1 tsp of each - urad dal, mustard seeds and cumin seeds. Once they start to splutter, add 1/2 tsp of ginger-garlic paste, 3-4 green chillies, few curry leaves and 1 finely chopped onion pieces. Saute until translucent. Season with turmeric and salt.

Note: My mom doesn't use red chilli powder in her recipe. It is only the green chillies. You can adjust the spice levels according to your taste.

Step 4: Lightly mash the boiled potatoes and add it to the onion mixture.

Step 5: Add about 1 cup of water and adjust salt if necessary. Mix well.

Step 6: Cook on low-medium heat for 6-7 mins until everything comes together.

Finally turn off the heat and add lemon juice if desired.

Note: Make the bhaji first and then start making the pooris. that ways, you enjoy them almost immediately..

The poori and bhaji is ready to enjoy!..

Did you like what you just read? You can subscribe to the feed of these posts or follow me on Facebook to be the first to know what I am are up to. Interested in just photo blogging? 365 days of Siri is my one other blog where I share a slice of my life through my lens. Cya all there. :-)

 until next time,
Siri

Gobhi Paratha, with Pickle Raita

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A 'Paratha' is basically a pan-fried Indian flatbread. With innumerable number of options as stuffing, this dish is very popularly made in the northern part of India. This is my first, successful attempt to make 'Gobhi Paratha', with the stuffing properly tucked in between the layers (and not oozing out, like it did in past times). This is perfect for breakfast, brunch, lunch, dinner and for almost anytime & any day. Enjoy.

Gobhi Paratha

Preparation:

Cut cauliflower into florets and grate. We need 2 cups of shredded cauliflower.

In a mixing bowl, add 1 cup of whole wheat flour and 1/2 tsp of salt. Add water (about 1/2 cup) little by little to form a nice, soft dough. Apply little oil on the surface, cover with a damp towel or plastic wrap. Rest it for about 10-15 minutes.

In another bowl, mix - shredded cauliflower with 1 tsp of salt, chopped cilantro, finely minced green chillies (depending on your spice level), 1/2 tsp of Ajwain (carom seeds) and 1/2 tsp of cumin seeds.
Thoroughly mix them all and rest for 10-15 minutes as it leaves excess water.. Squeeze out the water out of the cauliflower mixture. This step of resting and squeezing out the excess water is very important to avoid watery-stuffing.

Knead the dough a little bit more and make 6 small, lemon-sized balls out of it. Roll each one into about a 3 inch diameter roti, place about 1 tbsp of stuffing in the middle and close it, like you do for a dumpling. Do the same for the rest of them too.

Now that the first stuffed ball has rested for couple of minutes, with a rolling pin slowly roll them out into parathas, making sure the stuffing doesn't come out. (even it does, trust me it taste fabulous). But for a perfect one, the stuffing must be between the two flaky layers of the paratha. With enough practice we will get that too. :-)

On a hot griddle, place one paratha at-a-time, on medium heat , Cook on one side (with some bubbles popping up) and then to the other side. Once done, spear some desi ghee or some oil. Serve.

Pickle Raita

If you are very very hungry or have short time on hand - then pickle raita is the best accompaniment for almost anything, especially for such parathas.

All you have to do is beat the yogurt for couple of minutes and mix some of your favorite pickle (I added tomato) into it. - less or more, depending on how spicy you want. The coolness from the yogurt works so well with the heat from the pickle. this is definitely my all-time favorite quickie side-dish.

Hope you are having a fun Thanksgiving week.

until next time,
Siri

Roti on an Egg and a blogging break!

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My life suddenly feels like is in a 'fast-forward-motion'..time is passing by so quickly and in about 4 days, I will flying to India....after two long years!! :D Yeh!. I don't have much time or interest to cook these last few days and moreover I terribly miss my mom-ka-khaana. :(

...though I am plannig to keep my photo blog active with some lovely pictures of India, I will be taking a blogging break from my food blog. But before I do that, I wish to share a really simple yet tasty recipe with you all.

...Do you like the combination of omelet with a roti or a chapati? If you haven't tried yet, then you HAVE to. It is simply the best.

I donno how and where I got this idea to make this 'Egg on a roti' or should I say - 'Roti on an Egg' ;), but it is surely a fun way to eat. I usually end up making this atleast thrice a week and All I do is -

a) Prepare some of our usual rotis or chapatis.
b) Mix - eggs with salt, red chilli powder, garam masala and fresh coriander.
c) Heat little oil on a pan, pour the egg mixture on medium heat. When half done, press a roti over it so that the omelet sticks to it.
d) Cook for a minute more, roll it up and Serve! It is as easy as it could be.

[Updated]: Check out Sandeepa's Kolkata Egg roll. Thank you Sonia. I loved this recipe :) Also,Wishing you all a very Happy and Joyous Ugaidi :). May this year bring you lots of happiness and all your dreams come true!

Hope Spirng arrived at your neck of woods and you are enjoying lots of sunshine, at times a lovely drizzle of rain with birds chirping and flowers blossoming.

....and I am all set to enjoy the blooming hot days in India!

cya soon,

Roti Mela: Onion Bhakri

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Here is my last and final entry to Valli's Roti Mela - Onion Bhakri.
I usually prefer rotis over rice..and am eagerly looking forward for the roundup of Roti Mela! Yeh Yeh!

Onion Bhakri
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Ingredients:

2 cups Wheat flour
1 medium sized Onion , finely chopped
1 Green chilli, finely chopped
2 tbsp Curd
1/2 tsp Red Chilli powder
1/4 tsp Turmeric
Salt - to taste
1/2 tsp Cumin seeds
2 tsp Oil

Preparation:

1. Mix all the ingredients in a bowl and knead with adding water as needed. Set aside for 15-20 mins.

2. Make small balls out of the dough and roll them into rotis.

3. Fold in the ends into its center and turn over to roll it again into a bigger roti.

4. Heat the pan and place the bhakri over it. Cook both sides with oil/butter.

5. Serve warm with curry.

For a step-by-step preparation of Bhakris: Click here.

To accompany these yummy rotis, I made......

Tried & Tested # 9: Namratha's Spicy Chickpea and Eggplant curry!


- Siri

Roti Mela: Palak Khasta Roti

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Finally I did it!.. I made the fluffiest and yummiest rotis ever.. All thanks to the tip - of adding curd and bread slices to the dough!

... and here is the proof - Palak Khasta Roti.

Off these rotis go to Valli's Roti Mela - as promised in my last post!



Palak Khasta Roti
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Adapted from here.

Ingredients:

2 cups Whole Wheat Flour
2 White bread slices, trimmed edges
3 tbsp Yogurt
1/4 tsp Baking powder
Salt to taste
1 cup blanched Spinach, chopped
water - to knead

Preparation:

1. In a small bowl, mix yogurt and bread slices, mash them into a smooth paste.

2. Mix the flour, yogurt mixture and rest of the ingredients. Knead into soft dough using little water. Rest the dough for about 15-20 minutes, covered.

Note: Addition of curd and bread gives a nice, soft texture to the rotis.

3. Shape dough into small balls and roll them out into circular shaped rotis.

4. Put a roti on a heated griddle and cook both sides with some oil. I used PAM spray just to cut down some calories.

5. These rotis taste divine when served immediately with any hot and spicy curry. Y.U.M.M.O!!


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Dear Uma bestowed me with 'Inspiration Award'.. Wow.. feels so good to know that -
'I inspired someone!!. Thanks dear..:)

This beautiful award is started by dear Jamie of Flavour Pantry. What an awesome award, dear Jamie! In her own words:

This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers.

Please let them know what the award means and what to do with it.

Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies, Beth.)

The sole inspiration in my life have been my GOD, and nobody else! Yes.. he is the symbol of strength and the only one who exalts and gives me imperturbable strength to fight back and be true to my conscience!

As per the rule, I have to pass this on to 4 other bloggers who inspired me the most:

Dhivya : for her ever lasting friendship and fo being my BEST FRIEND ever!.
Lathamma : She is one motherly figure whom I adore the most!
Ashaji : I admire her zeal and passion for delectable food!
Arundathi (Anu) : Though, I have known her for a very short time, she ushered so much love and compassion that I see her as my GOOD FRIEND!

Have a great day ahead!

Siri

RCI: Bedmi Roti with Aloo Kofta Curry

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Stepping out of the train in quest of some exotic Rajasthani food, in the midst of an hectic week was indeed a delicious adventure for me. I have never been to Rajasthan, but heard so much about its culinary traditions that stretch back thousands of years.
The scrumptious offerings of the Rajput cusine is unparalleled in their creative preparation and in the range of flavors ..:). It is said that it takes centuries to perfect the authentic, traditional Rajput delicacies and in the cities of Jaipur, Jodhpur, Udaipur and Ajmer, one can still find the traditional Rajput cooking at its best. Once cooked and tasted, will discover why they have remained favorites all this time.



For this month's RCI: Rajasthani cuisine, I chose to make a simple, yet different kind of roti with a pretty famous North Indian curry. My initial plan was to make Bedmi Puri, but I ended up making Bedmi Roti - just to cut down some calories..:D.



Bedmi Roti:

1 cup Whole Wheat Flour
4 tbsp All-Purpose Flour
Salt - to taste
1 tbsp Oil

For Masala Paste:

1/2 cup (split) Yellow Moong Dal (soaked in water for 3-4 hours)
Salt - to taste
3 tbsp chopped Green Onion
1/2 tsp Red Chilli powder
1-2 finely chopped Green Chilli
1/2 tsp Garam Masala
1/2 tsp Coriander Powder
1" piece Ginger (peeled, finely chopped)
Fresh Coriander leaves


Preparation:

1. Grind all the ingredients listed under 'Masala Paste' with very little water.

2. In a mixing bow, take the flours, add oil, salt and masala paste. Knead into a fine chapathi dough with sufficient water. Pat with some oil 2 to 3 times and knead again.

3. Cover and set aside for some time. Make small balls out of the dough and make regular chapathis.

Note: Though they look similar to our usual rotis, these taste very different and I am sure Bedmi Puris would taste even better. Next time, for sure I am gonna try the deep-fried puris.

Off the Rotis also go to Srivalli's Roti Mela...:)

Aloo Kofta Curry:

For Koftas:

2 cups of Grated (boiled) Potato, Cabbage, Carrot
Salt to taste
1/2 tsp Turmeric
1 tsp Red Chilli powder
4 tbsp Chickpea flour (Besan)
Oil - for frying

For Gravy:

1 tbsp Vegetable Oil
1 tsp Cumin seeds
1 tsp Ginger Garlic paste
1 cup finely chopped Onion
Few fresh Mint leaves
2 Tomatoes
Salt to taste
2 cups water



Preparation:

1. Mix all the ingredients listed for 'Koftas' with very little water. Make small balls out of it and deep fry them. Keep aside.

2. Grind 3/4 of chopped Onion and tomatoes into a fine paste.

3. Heat oil in a pan, add cumin seeds, ginger garlic paste, some chopped onions. Saute these until golden brown.

4. Then add turmeric, red chilli powder, mint leaves and (onion+tomato) paste. Cook for about 5 minutes.

5. Season with salt. Add water and koftas. Cover the top and let curry simmer for 15-20 minutes on medium-low heat.

6. Serve hot with Bedmi Roti/Puri (or flavored Rice!)


My heartfelt condolences to the families of the deceased in the bomb blasts that rocked the pink city of India, Jaipur, Rajasthan yesterday. Humanity is again bruised and such incidents are very very unfortunate. May God Bless the affected families.


Image Credit:Better Health Channel
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My dear blogger friends Srivalli gave me the 'Yummy Blog Award'..:). It feels great when someone is appreciating you and shares the same passion as yours. Thanks dearie...:)


Yummy blog award is the award given to the blog with most yummy recipes/photos

One other person, whom I admire a lot in this blog-o-sphere is Latha amma and the very fact that I received an award from her is so thrilling. Thanks amma, indeed am honored by your gesture..:D

God makes 'Friends and Friendships' in heaven. I strongly believe that and every moment I spent with her is indeed memorable and cherished. Thanks Dhivs, for being with me always and for the 'Forever Friends' award too!..:D

Have a great week ahead folks!

[UPDATED 8/12/2010] - I am sending this as an entry to Alka's LYRO:Potato event. 


Siri

Palak Godhuma Dosa

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Godhuma Dosa (Whole Wheat flour Dosa) is like a quick breakfast/brunch in almost every kitchen.. its so easy, breezy and yummy. This time I tried to add in some greens to make it healthy too. Sending this to Suganya's 'WBB-Healthy Eats' event.



This is what I did:



I pureed a cup of spinach leaves with a tbsp of Jeera, some fresh coriander and salt.
Then, In a bowl mix in these ingredients:
2 cups of Wheat flour
Salt to taste
1/4 tbsp Turmeric
1/2 tbsp Red Chilli powder
1 tbsp Besan (Chickpea flour)

Add the palak paste with sufficient water to get a dosa batter like consistency.
Finally, make our usual Godhuma Dosas and Serve with coconut chutney or idli karam powder.



Hope you all liked my palak twist..:D

Have a great weekend ahead folks!

~ Siri

Dal Dhokadi : JFI - Toordal

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When Linda of Out of the Garden announced her JFI: Toor Dal event, I thought of making something which I never made before.
Toor Dal, being a staple food in our household is used mainly in various dals, sambhar or rasam. But, I never made a gravy-type-curry out of Toor dal. 



'Dal Dhokadi' is basically a vegetarian Gujarati dish made out of toor dal and rotis. Yes, Rotis cut into small pieces and dipped into the gravy of toor dal. Interesting huh!. Here is my version of a tried, tested and tasted Dal Dhokadi.

Ingredients:

150 grams Toor Dal,
100 grams wheat flour,
3 green chilies
1 medium chopped Onion
50 grams Groundnuts
25 grams Cashewnuts
1 tbsp. Turmeric powder
1 tbsp. Mustard seeds
2 chopped Tomatoes
1 tbsp. Tamarind
Salt - to taste
1 tbsp Garam masala,
1/2 tbsp Cumin seeds
2 tbsp Butter/Ghee
2 tbsp Red chili powder
a pinch of Asafetida
Water



Preparation:

1. Knead wheat flour, salt, turmeric , red chilli powder and oil into roti like consistency with little water. Make rotis and cut into small pieces.
2. Wash toor dal and pressure cook for 2 whistles with two drops of oil.
3. Heat butter in a skillet and add mustard seeds, cumin seeds, chopped onion, curry leaves, green chillies and Asafetida. Cook until onion turn golden brown.
4. Now, add tomatoes, toor dal, tamarind pulp, turmeric, salt, groundnuts, cashewnuts , garam masala with 2 cups of water. Mix the contents well and Cook for few minutes.
5. Finally, add roti pieces and cook for 5 to 6 minutes.
6. Serve with hot rice.

This simple curry tasted divine and surprised me with its exceptional flavor.

Technorati Tags: dal, dhokli, dhokadi, gujarati, cuisine

Palak Theplas and Roti Telur

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.... The 2007 Cricket World Cup in the West Indies did not leave pleasant memories for India but it brought to the limelight the foresight of some of the Indian spectators at the Caribbean fiesta. Two “Tambrams” (Tamil Brahmins) from Bangalore , who were in a group of nine vegetarian cricket lovers, played a major role in making the trip pleasant, filling and economical. The group which spent nearly one month in Barbados watching the cricket, cooked their own food thrice a day in a rented villa and was benefited by the foresight of the Bangalore duo who carried with them nearly 750 pieces of theplas which constituted one of their main food items throughout their stay.....

- "The Hindu" Magazine

You can find the complete article here.

This funny anecdote shows how easy, handy and life-saving "Theplas" could be at the time need.:D

I made some additions to the original "Gujarati Theplas" by LuvBites. I added Palak, Jeera and other spices to make it more flavorsome.



Preparation Time: 20-30mins
Serves - 10 to 12 Theplas

Ingredients:

Wheat flour - 2 cups
Gram flour - 1 tbsp
Palak - 1/2 cup
Buttermilk - to knead
Salt - to taste
Chopped Garlic - 1/4 tbsp
Chilli powder - 1 tbsp
Hing - 1/8 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp

How to make:

1. Mix all the ingredients listed above including the oil into a dough. I used buttermilk for kneading as per the original recipe.
2. Once it became a dough, oil it again from the top and knead atleast 3 times.
3. Make small balls out of the dough and roll out as rotis.
4. Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
5. Serve with any kind of pickle or Masala Dahi.

Masala Dahi: Dry roast some cumin seeds & black pepper. and make them into fine powder. Mix salt and this powder to well-beated curd to make Masala Dahi.



Continuing with life-savers, I bring to you a Malayasian recipe - "Roti Telur" or Egg Pastry Pancake.

This original recipe of Roti Telur can be found here and here.



For this we need:

All-purpose flour - 3 cups
Milk - 1.5 cups
Salt - to taste
Eggs - 3
Chopped Onions - 2 tbsp
Coriander - 1 tbsp
Green chillies - 2
Chilli powder - 1/2 tbsp
Cumin Seeds - 1 tbsp
Oil - to shallow fry

Preparation:

1. Mix salt to flour and knead it with milk. Keep aside for 2 hrs.
2. Meanwhile, in a bowl, beat the eggs and add salt, chilli powder, chillies, chopped onions, coriander, cumin seeds. Mix them well.
3. Take a small ball of dough, oil the work top with oil and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges.
4. Preheat a griddle, grease well with oil/ghee- when hot put roti dough on it.
5. Now, gently pour the egg mixture on it and carefully spread over it.
6. After 2 min, fold the edges of the roti dough over, just enough to seal the egg mixture in.
7. Cook 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of oil, cook the other side.
8. Serve hot with any spicy curry. I served with Hot chilly sauce..:D



These dishes taste awesome and are the best for travel when accompanied with any side dish. So, forwarding this to Easy Crafts's Travel Food Festival..:))



Enjoi!