Tuesday, January 16, 2018

Masala Poori Recipe | Spicy Poori

spicy puri
Masala Poori with step by step photos.Masala poori is a spiced version of the regular poori which can be paired with any spicy gravies.I love to serve the masala poori with dubke waala Alu sabzi(slightly watery alu sabzi) but gravies like chole,matar paneer,meeti kaddu sabzi goes very well with these pooris.There are various variations to the regular Poori like Methi PooriPalak Puri or stuffed pooris which are usually called as Kachoris and there are few south Indian variations like Rice flour poori,Banana Poori(Mangalore Buns) which taste different and delicious.
Masala poori can be prepared instead of the usual poori and will be a hit in your parties or for a lazy sunday brunch.You can even add more spices in it and serve as a snack along with a cup of tea in the evening.Give the regular pooris a miss and try these simple yet flavorful pooris next time.
masala poori
Check out other poori varieties in my blog:
masala poori
Here is how to make masala poori recipe with step by step photos:
Masala Poori | Spicy Poori Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins
Cuisine: North Indian | Category: Breakfast/Snacks

Ingredients:
1 cup Whole Wheat flour
1/2 tsp Carom seeds(Ajwain)
1/2 tsp Red chili powder
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
2 tsp Oil
Salt,to taste

Method:
  • In a bowl take wheat flour and add all the spices - carom seeds,coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15-20 mins.
  • Heat the oil in a kadai until it is hot.
  • Knead the dough again for a couple of minutes and then make gooseberry sized balls and roll them slightly thicker like how we do for poori.
  • Drop one poori at a time in a hot oil and fry it on medium-high flame and gently press it with a ladle so that it can puff up and turn it to the other side and fry for half a minute.
  • Drain the excess oil and remove them on to the kitchen towel.

Serve them hot with Alu sabzi/Chole/Matar Paneer/Meethi Kaddu sabzi.You can even serve them with pickle and boondi ka raita.

Notes:

  1. You can add 1-2 tbsp besan along with wheat flour for a rich taste.
  2. You can add spices of your choice like kasuri methi or fresh coriander to get additional flavor in the poori.
  3. The dough needs to be rolled fresh and fry immediately else they do not puff up nicely.
masala poori




Blogger Tricks

Wednesday, January 3, 2018

Raw Mango Rasam | Maavinkay Saaru

raw mango rasam
Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.
raw mango rasam
Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.
Check out other rasam varieties in my blog - 
raw mango rasam
Here is how to make raw mango rasam recipe with step by step photos.
Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:
1 raw Mango
2 Green chilies
1/2 tsp Turmeric powder
2 tsp Jaggery
Salt,to taste

to temper:
2 tsp Oil/Ghee
1/2 tsp Mustard seeds
2-3 Red chilies,broken
8-10 Curry leaves
1/4 tsp Asafoetida

Method:
  • Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.
  • Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.
  • In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.
  • Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.
Serve it hot with hot steamed rice,fry and papads.

Notes:
  1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
  2. You can serve it as a soup or hot beverage.
raw mango rasam

Wednesday, December 27, 2017

Achari Baingan Recipe | Spicy Brinjal with Pickle spices

achari baingan
Achari Baingan recipe with step by step photos.Brinjal is one of my favorite vegetables and I love to eat it mostly in the form of stuffed varieties.I have already posted many stuffed Brinjal curries like Stuffed Brinjals with fresh Coconut,Stuffed Brinjal with Onion and Bagara Baingan.Today I am posting a quick and easy Achari baingan recipe where brinjal is cooked in the pickle spices and mustard oil which imparts a nice achari flavor to the curry.I have tried various versions like the gravy kind, with and without onion and I liked this version the best.It is very simple and quick which does not include any grinding or chopping apart from the brinjals.
achari baingan
I highly recommend to use Indian baby brinjals or Indian long brinjals for this recipe but not chinese eggplants or aurbergines(bharta wala brinjal.Also try not to skip any of the spices or mustard oil in the recipe as that gives the typical achari flavor to the curry,I have even added carom seeds but it is entirely optional.You can even coarsely grind the spices and add to the oil instead of the whole spices.
achari baingan
Check out other brinjal recipes in my blog:
achari baingan
Here is how to make achari baingan recipe with step by step photos.
Achari Baingan Recipe:
Serves 2 | Recipe source:here
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish

Ingredients:
6-8 small round Brinjals or 2 long Brinjals
a sprig of Curry leaves
2 tbsp Coriander leaves,chopped
1.5 tsp grated Ginger
2 tsp Coriander powder
1 tsp Amchur powder
1 tsp Red chili powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
a pinch of Asafoetida
1/4 tsp Sugar
Salt,to taste

to temper:
2-3 tbsp Mustard oil or any other vegetable oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/4 tsp Fenugreek seeds
1/2 tsp Nigella seeds(Kalonji)
1/2 tsp Carom seeds(Ajwain),optional

Method:
  • Wash and trim the brinjals into 8 long slices and put them in water to avoid discoloring.
  • Heat mustard oil in a thick bottomed pan until it is smoking hot and switch off  the flame and leave it aside for a while.Again heat the oil and crackle mustard seeds,cumin seeds,fennel seeds,fenugreek seeds, nigella seeds and carom seeds.
  • Add asafoetida,curry leaves and grated ginger and fry for half a minute.
  • Reduce the flame and add turmeric powder,coriander powder and red chili powder and quickly saute and add drained brinjal pieces and mix it nicely until all the pieces are coated well with the spices.
  • Fry the brinjal pieces for 2-3 mins and cover it and cook for 8-10 mins until done.You can sprinkle some water on the brinjals if you feel that the masalas are burning at the bottom.
  • Add salt,garam masala, sugar and amchur powder and mix well and cook it without lid for another 3-4 mins.
Garnish with chopped coriander leaves and serve it hot with rotis/parathas/naans/kulchas.

Notes:
  1. Mustard oil is highly recommended for this recipe as it adds a nice flavor,but if you do not like it you can either use sesame oil or any other regular oil.
  2. Indian baby brinjals or Indian long brinjals work best for this recipe.Do not use either chinese brinjals or aubergines(bharta wala baingan) for the recipe.
  3. You can even coarsely grind all the spices(mentioned under to temper) and add along with the other powdered spices(like coriander powder),but I prefer this way.
  4. I did few changes like the addition of carom seeds which was not there in the original recipe.

Wednesday, December 20, 2017

Danish Apple Cake Recipe | Easy Tea Cakes

danish apple cake
Danish apple cake recipe with step by step photos.Tea cakes or Brownies are the most preferred ones at home rather than the cream based cakes.I have made this Danish apple cake several times and served to guests and I have even baked them in beautiful disposable loaf pans and it was loved by everyone.I have followed the recipe from one of my old books-Nita mehta cakes and bakes and must say that this recipe is a keeper and is tried and tested by me many times.The addition of walnuts and cinnamon powder complements the soft and juicy bite apple and must say that this was totally delicious.Try this quick and easy apple cake this Christmas.
danish apple cake
danish apple cake
Check out other Tea time bakes in my blog:
danish apple cake
danish apple cake
Here is how to make danish apple recipe with step by step photos:
Danish Apple Cake Recipe:
yields:8" square cake | Source: Nita Mehta
Prep time: 10 mins | Baking time: 35-40 mins | Total time: 50 mins
Cuisine: International | Category: Baking-Cakes

Ingredients:
3/4 cup(75 gms) All purpose flour
3/4 cup(75 gms) powdered Sugar
1 cup Red Apple,cored and chopped along with peel(from one big apple)
1/4 cup Walnuts
75 ml Oil
2 large Eggs
3/4 tsp Cinnamon powder
1/2 tsp Baking powder
a pinch of Baking Soda
a pinch of Salt
1 tsp Vanilla essence

for topping:
1/2 Red Apple,cut into slices along with the peel
1 tbsp Brown sugar
1/2 tsp Cinnamon powder
1 tsp melted Butter

Method:
  • Grease an 8"square tin with butter/oil and dust it with flour or you can line a parchment paper in the tin.
  • Sift flour with baking powder,baking soda,salt and cinnamon powder.
  • Separate egg whites and egg yolks.Beat egg whites with a pinch of salt and vanilla essence till stiff.Add sugar in batches and beat well after each addition.
  • Put egg yolk one at a time.Beat well.
  • Add oil and beat for half a minute.
  • Add flour gradually and fold gently with a large wooden spoon.
  • Fold 1 cup apples and chopped walnuts(dust the walnuts with flour before adding) into the batter.
  • Pour the batter into the prepared tin and evenly arrange the remaining apple slices on the batter.
  • Mix a 1 tbsp of brown sugar with 1/2 tsp cinnamon powder and 1 tsp melted powder in a bowl and sprinkle this mixture on the arranged apples in the tin.
  • Bake in pre-heated oven at 170 deg C/300 deg F for 35-40 mins.Insert a skewer in the center to check the doneness of the cake.If it comes out clean,remove from oven.
  • Let it cool and invert on a rack and cut into pieces and serve.
You can serve a warm/cold custard sprinkled with the cinnamon powder along with the cake.

Notes:
  1. You can bake this in two small loaf tins or 1 big loaf tin too.
  2. Walnuts add a nice bite in the cake,so do not miss it.
  3. The cup I used in the recipe is 1 cup = 200ml.
danish apple cake
Technorati Tags: ,,,,,,

Wednesday, December 13, 2017

Eggless Wholewheat Chocolate Cake Recipe

eggless wholewheat chocolate cake
Eggless wholewheat chocolate cake recipe with step by step photos.Chocolate cake is a favorite to most of us and I would never no to a piece of chocolate cake as it is always tempting.But we restrict ourselves to eat less as it is usually made out of flour(maida) and butter,though sometimes I go overboard and eat more and feel guilty later.Also when I prepare any bake for my son I like to do it with wheat flour rather than the regular white flour.This recipe of wholewheat chocolate cake comes to rescue under such circumstances.I have tried this cake a couple of times and it came out well.The only change I usually do in this recipe is to use cold milk instead of cold water as the cake tastes bit rich with the usage of milk rather than the water in the recipe.The cake is also very moist because of the usage of COLD water in the recipe.I have mentioned few variations in the notes in case if you want to try the recipe.
eggless wholewheat chocolate cake
eggless wholewheat chocolate cake
Check out other eggless cakes recipes in my blog here:
eggless wholewheat chocolate cake
Here is how to make eggless wholewheat chocolate cake recipe with step by step photos:

Eggless Wholewheat Chocolate Cake:

Yields: 1 loaf or 7" round tin | Source: Vegrecipesofindia
Prep time: 10 mins | Cooking time: 35 mins | Total time: 45 mins
Cuisine: World | Category: Desserts/Snack

Ingredients:
dry ingredients:
1 cup(120 gms) Whole wheat flour(1 cup=250ml)
3 tbsp Cocoa powder
1/2 tsp Baking Soda
a pinch of Salt

for wet ingredients:
3/4 cup(150 gms) Sugar
1 cup(250 ml) Cold Water
1/4 cup Oil
1 tbsp Lemon juice/Vinegar
1/2 tsp Vanilla essence

Method:

  • Grease a loaf tin or 7" round tin with oil and line with parchment paper.
  • Preheat the oven at 180 deg C/350 deg F for 10 mins.
  • Sieve wholewheat flour with cocoa powder,baking soda and salt a couple of times and keep it ready.
  • In a bowl take sugar and add cold water and mix it until the sugar melts.Add oil and lemon juice and mix it nicely until you get uniform mixture.
  • Add vanilla essence and mix it again.
  • Now add the sieved flour-cocoa mixture to the wet ingredients and mix it nicely until you get a homogeneous mixture with out any lumps.The batter will be slightly on the thinner side.
  • Pour it in the prepared pan and tap it to remove the air bubbles and bake it in the preheated oven at 180deg C for 35-40 mins until the cake is done.To check the doneness of the cake you need to inset a toothpick in the center ,if it comes clean which indicates that it is done.
  • Remove the tin and let it cool for 8-10mins on the counter and gently loosen the edges with a knife and gently invert on the wire rack and let it cool completely.
Cut into slices and serve as a snack or decorate with chocolate ganache or cocoa frosting and serve as a dessert.

Notes:
  1. To make ganache: heat 1 cup cream over medium flame until it is hot(you do not need it bubbling, just hot enough to melt the chocolate) and pour over 2 cups chocolate chips and whisk it nicely until you get an uniform smooth ganache mixture and let it become slightly warm.Pour this ganache over the cake and decorate it with sprinkles or cocoa powder for a simple celebration cake.
  2. Use good quality cocoa powder and good quality chocolate for a richer taste.
  3. You can even frost the cake with cocoa frosting or chocolate icing.
  4. I have used 1 cup cold milk instead of 1 cup cold water and still it worked well and liked the taste of cake made with milk than the water.You can even use half and half of cold milk and cold water.Make sure you use cold water/milk not the room temperature water/milk.
  5. You can make the cake with regular flour or half and half too.
  6. You can replace oil with the melted butter(at room temperature)in the recipe but it needs to be beaten nicely as it is difficult to incorporate butter to the cold water.
eggless wholewheat chocolate cake

Wednesday, December 6, 2017

Kala Masoor Pulao | Whole Masoor Pulav Recipe

kala masoor pulao
Kala masoor pulao recipe with step by step photos.Pulao varieties appear in my menu mostly over the weekends as I would like to spend less time in the kitchen and these pulao varieties are quite easy to prepare.Apart from the various vegetable pulav I like to prepare this kala masoor pulav as this recipe uses both vegetables and lentils in the same recipe and yet it is not mushy like khichdi.I prefer the version without vegetables if I have to prepare it for guests as the lentils add nutty texture to the pulao.This pulav is prepared like any other pulao just that the addition of lentils add a texture and nice taste to the pulao.You can pair it with a simple onion raita or boondi raita or any spicy vegetable gravy and papad,it tastes delicious.
kala masoor pulao
Check out other pulao recipes in my blog:
kala masoor pulao

Here is how to make kala masoor pulao recipe with step by step photos:
Kala Masoor Pulao Recipe:
Serves 2 | Author: Prathibha
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: Indian | Category: Main course

Ingredients:
1 cup Basmati Rice
1/2 cup Whole Red lentils(Black Masoor)
1/4 cup Carrot,chopped
1/4 cup Peas
1/3 cup thick curd,beaten
1 large Onion,chopped
2-3 Green chilies,slit
1/3 tsp Garam masala or Biryani Pulav masala
2-3 Bay leaves
1" Cinnamon stick
3-4 Cloves
2-3 Green Cardamom
1/2 tsp Shahjeera
2 tbsp Oil/Ghee
Salt,to taste

Method:
  • Soak whole red lentils in water for 2-3 hrs and wash the lentils and keep aside.Wash the basmati rice and soak it for 10 mins.
  • In a pressure cooker heat ghee and crackle shahijeera and add bay leaves,cloves,cinnamon stick and cardamom and fry for half a minute.
  • Add chopped onions,slit green chilies and ginger-garlic paste and fry until the onions wilt.
  • Now add chopped carrot and peas and fry for a minute and then add soaked and drained whole red lentils and fry for a minute and add garam masala and salt and mix nicely.
  • Add soaked and drained rice and mix it gently and add beaten curd and mix it nicely and cook until the water content from the curd evaporates.
  • Add 2.5 cups of water and let it come to a boil and close the pressure cooker and cook it for one whistle and simmer it for 7-8 mins.
  • Once the pressure is dropped leave it untouched for 5-10 mins and then gently fluff up the rice with a fork.
Serve it hot with Onion raitha or Boondi raita or Vegetable raita or any vegetable gravy.

Notes:
  1. The addition of vegetables is entirely optional and I like it more without the addition of vegetables as the lentils add a nutty texture to the pulav.
  2. You can increase the spice level according to your wish and if you want it more masaledar add more 
  3. garam masala in the recipe.
  4. I recommend you to do this pulav in the cooker as the lentils get cooked properly.However you can cook in a thick kadai but make sure you add little extra water so that the lentils get cooked and cook it over low flame.
kala masoor pulao

 
back to top