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Monday, January 12, 2009

Methi Poori

Ingredients:
2 cups Wheat flour
1 tsp Chilly powder
Pinch of Turmeric powder
1/2 bunch Fenugreek leaves / Methi leaves
Salt to taste
Oil
Recipe:
Chop fenugreek leaves into small pieces as shown in the picture below.
Put 1 tsp oil in a pan/thick bottomed vessel, add pinch of turmeric powder, fenugreek leaves and fry them for about 1-2 mins.
Mix wheat flour, fried fenugreek leaves, 2-3 tsp hot oil/ghee, chilly powder, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside for about 15 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.
Keep oil in a thick bottommed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.
Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 methi pooris.

Akki Hudi Ubbu Rotti

Ingredients:

2 cups Rice flour / Akki hudi

2 cups of Water

Salt to taste

1-2 tsp Oil

Recipe:

Put 2 cups of water, salt, oil in a thick bottomed vessel and bring it to boil. Add rice flour gently and mix them well, making sure that it doesn't make any lumps.

Transfer the dough to another vessel and keep it aside for about 20-30 mins.

Take little amount of dough and make a round ball. Dip the ball in rice flour.

Roll this dipped ball to a thin round shape using sufficient amount of rice flour as shown in the picture below.

Heat the tava and cook both the sides of rotti.

Serve hot along with ghee/butter and Basale Sambar / Any other sambar / Curry. The above mentioned ingredients will serve 8-10 Akki hudi ubbu rottis.

Aloo Samosa

Ingredients:
2 large sized Potatoes / Aloo
3/4 tsp Chilly powder
1 - 2 Green Chillies
3/4 tsp of Ginger Garlic paste
4 - 5 strands of Coriander leaves
1 tsp Garam Masala
1/4 tsp of Chat Masala
1/4 tsp Coriander powder
1/4 tsp Cumin seed powder
1/4 tsp Amchoor powder / Mango powder
1.5 cup All Purpose flour / Maida
1 tsp Rice flour / Akki hudi
1 tsp Bombay Rava / Semolina
1/4 tsp Chilly powder
8-10 Carom seeds / Ajwain seeds
Salt to taste
Oil

Recipe:
Put the potato in a pressure cooker, add sufficient amount of water and cook.(2-3 whistles). Once the pressure goes off, immediately take off the potato from the cooker and keep it aside. Once it comes to room temperature remove the outer cover and mash them as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped coriander leaves and fry them for about 1-2 mins in low flame. Add mashed potatoes, cumin seed powder, coriander seed powder, garam masala,  chilly powder, dry mango powder, chat masala, salt and mix them well. Fry them for about 2-3 mins in medium/low flame.

Put all purpose flour, rice flour, carom seeds, salt, 1/4 tsp chilly powder and mix well. Knead the dough by adding sufficient amount of water. Keep the dough aside for about 15-20 mins by covering a lid.

Take little amount of dough and make a round ball.

Roll the ball like medium thin chapathi by using sufficient amount of dry all purpose flour/rice flour as shown in the picture below.

Cut the rolled chapathi into two halves as shown in the picture below.

Take one half of the chapathi and apply water to the edges as shown in the picture below.


Make a cone shape as shown in the picture below.

Take it carefully and hold it like a cone as shown in the picture below. Fill the cone with prepared masala(2-3 tsp) as shown in the picture below.


Close it from the filled side and press it as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put samosa to oil. Deep fry both the sides of samosa in medium flame as shown in the picture below.

Serve hot along with tamarind, mint chutney or tomato ketchup. The above mentioned ingredients will serve 8-10 Aloo Samosas.

Vegetable Fried Rice

Ingredients:

1 cup White Rice(Sona Masuri / Basmathi preferred)

1/4 Capsicum

1/2 medium sized Onion

2-3 Spring Onions

Small piece of Cabbage

1/2 medium sized Carrot

2 Green Chillies(Optional) 2 tsp Soya Sauce

1 tsp Chilly Sauce

2 tsp Vinegar

1 tsp Pepper powder

5-6 tsp Oil

Recipe:

Wash the rice in water for about 2-3 times and put it in a vessel. Boil the rice till each grain is separate and almost done. Drain the water content and keep it aside for about 2-3 hrs to cool.

Chop all the vegetables into thin long pieces as shown in the picture below.

Put oil in a pan, heat it and add chopped onion, green chilly. Fry them for about 4-5 mins in medium flame until onion turns golden in color. Add all other chopped vegetables, salt and fry them for about 4-5 mins. Add soya sauce, chilly sauce and fry them for about 1 min. Add cooked rice, pepper powder, vinegar, salt(if required) and mix well. Keep the fried rice in low flame for about 2-3 mins. Serve hot along with Tomato ketchup / Gobi Manchurian

Thondekayi Raitha

Ingredients:
25 - 30 Tindora / Thondekayi
1 - 2 Green Chillies
3 - 4 strands of Coriander leaves
2 cups Yogurt / Curd / Mosaru
2 - 3 tsp grated Coconut
Salt to taste
1 tsp Mustard Seeds
Pinch of Asafoetida powder
5 - 6 Curry leaves
1 - 2 broken Red Chillies
1 tsp Oil

Recipe:
Mash the tindoras using any hard material or stone as shown in the picture below.

Add mashed tindora, water and salt to a pressure cooker container and cook.(2 whistles)

Once the pressure goes off and they are cooled to room temperature, mash them as shown in the picture below. Grind the grated coconut in a mixer for about 1 min by adding little amount of water and add it to the vessel containing mashed tindora. Mash the green chillies and chop the coriander leaves into small pieces as shown in the picture below.

Add yogurt, salt and mix them well. (If yogurt is sour, add required amount of milk and mix them well.) Put mustard seeds, broken red chillies, oil in a pan and heat. Once it starts spluttering, add asafoetida powder and keep it for few seconds. Add curry leaves and then add it to Raitha. Mix well before serving. It goes well with Rice/Pulao/Biriyani.