Puffed Poori

Ask any Indian Kid for their favorite break fast item, I bet, most of them start with Poori, dosa and on goes the list. My generation had grown up on this as a favorite and now it is my kids  generation favorite too…It is amazing how recipes stay favorite as they travel generations and generations. Kudos to who ever came up with the recipe.

I used to cook it infrequently before having kids. But now, I cook it at least once every week or every other week.

If any one notice, making poori is much easier and faster than chapathi. The skill is all in kneading the dough and having the right temp of the oil to make them puff. The dough should not stick to your hands but should be comfortable enough to work. If the dough sticks to hands then it is little soft and will sip some unwanted extra oil. Dust some more flour and knead it until it is no more sticky. If it is too tight , it will be flaky and will be real hard to work through, just sprinkle 1/2 tsp at a time of water/milk and work through for the right consistency.

TIP- When doing deep fries, Add a little salt to hot oil, it will prevent foods from absorbing oil. Make sure that the salt doesn’t stick to pooris otherwise they will be salty.

Ingredients

• 2 cups chapathi/wheat/aata flour
• 1/2 cup water/milk
• 1/2 tsp salt

Directions

1. Take flour in a big comfortable mixing bowl. Add salt and mix it well.
2. Add water / milk and mix it well to form a non sticky dough (if it is too tough, it will be flaky and will be hard to work with, just sprinkle 1/2 tsp of milk and knead)
3. Rest the dough for at least 15 min.
4. Make small key lemon size balls out of the dough. keep covered to prevent from forming a cake.
5. Add 2 drops oil on the rolling pin.
6. Take a ball and roll it with the pin to form a thin even disc.
7. Note-If the dough is too soft, it will stick to the rolling pin. If it is too hard, just rub couple drops of oil on it and start kneading.
8. In the mean time, add oil to a deep frying pan (never deep fry in non stick pans, it will release toxins) and put it on a medium high heat as we are working with the dough.
9. Once all the dough is rolled up. It is time to do pooris.
10. Make sure the oil is hot enough (when the oil is hot, we see little strikes moving at the bottom. now, drop a small dough, it will sink and should rise right upwards. If it takes a few sec to rise, oil is not hot enough. When the oil is not hot enough, pooris don’t puff up) and add one rolled out dough.
11. When the pooris are raising to the top, with a slotted spoon, gently push them downward to create little pressure which will make them puff. When one side is light gold color, turn them to the other side and fry till the other side.
12. With a slotted spoon take the fried puffed poori out and continue with the process with all the remaining dough.
13. Enjoy it with punjabi chole or Andhra poori koora that I will post latter.

Poori Served With Chole

Bambino/Semya Pulihora

Simple recipes are something I so look forward during week days as they are a jiffy to make and stands top in the lunch box menu list. Feels light and energetic at work. we can have this as breakfast,Brunch,lazy/quick/light Meal.

Ingredients-

• 1 cup Semiya (Bambino/ vermicelli)
• 1 big Lemon
• 1 tbsp salt
• ½ tsp turmeric
• 2 tbsps ground nuts
• 5 cashew nuts
• 2 tbsps bengal gram
• 1 tbsp urad dal
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 2 dry red chilies
• 4 green chilies
• 1 stalk of curry leaves
• pinch of asafoetida
• 2 tbsp oil

Directions-

1. Squeeze lemon juice into a small bowl and add 1 tsp of salt to avoid any bitter taste from lemon.
2. Take 4 cups of water in a bowl and boil it. When the water starts boiling add 1/4tsp salt and 1/2 tsp oil. After a min, add Bambino/ Semiya /Vermicelli.
3. When semiya gets boiled ( 3- 5mins) switch off and strain it. After straining pour plenty of cool water on it to avoid further cooking. Also add ¼ tsp of oil and toss it to prevent any sticking.
4. Heat a non stick skillet when the oil is hot enough, add mustard seeds, when they crack, add jeera, urad dal (Mina pappu), Bengal gram (senaga pappu), ground nuts, cashews, dry red chilly, and asafetida. Fy them till the lentils turn little brown.
5. Add Curry leaves and turmeric. Fry them for few seconds.
6. Add the strained semiya (vermicelli) to the tadka and immediately add squeezed lemon juice, salt (if needed) and mix well.
7. Serve hot or at warm.

Sour Dosa (Pulla Attu)

There are hundreds of varieties of dosas and each has its own unique taste. Dosa in any form are my family favorite. Especially, this sour dosa (Pullattu) has a very prominent place on our table. This recipe came from generations. They are so light, crispy and just right that even kids help themselves with atleast one more serving. I made this today for my 3 ½ boy and when I am done feeding, he came to me opening his mouth not realizing that his portion is done, so I gave him another and he enjoyed it with a great pleasure. This is almost an instant dosa recipeand can be served as breakfast or snack.

Ingredients-

• 1 Cup Rice Flour
• ½ cup Maida
• 1 Cup Sour curd
• 3 Green chilies finely chopped
• 1 carrot shredded
• ½ onion finely chopped
• 1 tsp Cumin / Jeera  (optional)
• Salt according to taste

Spreaded Sour Dosa on the griidle (Left),Sour Dosa Batter(Right)/ Pulla Attu

Directions-

1. Mix all the above ingredients to a pouring consistency and let it sit for atleast 30 min.
2. Heat a flat griddle (Dosa Pan) and scoop one laddle of batter and spread outside in (regular dosas we scoop batter in the middle and spread it inside out, since the batter isin puring consistency, we should pour the batter from outside in). Put some oil on the edges and in the holes that are formed on top of dosa (this dosa may not be perfectly round)
3. Let it cook till it becomes golden brown and crunchy at the edges.
4. After 2 mins reverse to the other side and fry for for 30 sec. Make sure that the heat is on Med flame for these dosas.
5. Serve hot with ginger chutney and they will be eaten in no time.

Sour Dosa (Pulla Attu) served with ginger chutney

Banana nut bread big size for adults and mini for my kid

Today, we had banana nut bread for break fast which is very healthy, unbelievably simple to make and absolutely moist and delicious. Earlier, I posted a banana nut muffin recipe that comes in a much cuter packs but this is the healthiest and tastes awesome.

Adding walnuts (high in omega 3) to this bread gives a very nice crunch and taste. You have to try it, to believe it.

I made 2 breads, bigger one for my DH and me and the mini version for my kid who loved and wanted in his lunch box.

Good idea as a break fast or evening snack.

I am considering this recipe under 30 min, since the prep time is less than 30 min and you can stick it in the oven until it is done.

healthy Banana nut bread with honey

Ingredients

• 1 3/4 cups whole wheat flour ( use the 100 % stone ground whole wheat flour, it is the right flour to use, do not try with the wheat or atta flour that we use to make roti or chapathi)
• 1/2 cup honey
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed bananas (3 large bananas mashed)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F.
2. In a large bowl, beat oil and honey together. Add eggs, and mix well.
3. Stir in mashed bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter.
4. 

   Banana nut bread batter

5. Blend in chopped nuts. Spread batter into a greased 9×5 inch loaf pan.
6. Bake for 55 to 60 minutes or until a tooth pick comes out clean. Cool on wire rack for 1/2 hour before slicing.

Our break fast- healthy Banana nut bread

Grill Cheese sandwich with french fries

As the name says it all, grill cheese sandwich is a simple treat made up of two slices of bread with cheese melted in between. The sandwich may be grilled for a fancier look, but, it is mostly pan fried. Any type of cheese and any type of bread will do.The grilled cheese sandwich is obviously served hot; however its ungrilled counterpart, the cheese sandwich, can be served cold. Often simply a sandwich made from simple bread (sometimes buttered) with cheese set between, the cheese sandwich is a tasty alternative.

Due to its superior melting factor, American cheese is the most popular cheese chosen for a grilled cheese sandwich. Cheddar and Swiss take second and third places. But don’t follow the crowd, follow your taste.

This is one my son favorite breakfast item.

Ingredients-

• 2 slices of Sandwich bread
• 1 American cheese slice (use your choice of cheese)
• 1 tsp of unsalted butter

Directions-

1. Spread butter evenly on one side of each piece of bread.
2. Place American cheese slice(s) on the side without butter. This gets the cheese slice between the 2 breads
3. Heat a skillet or griddle over medium heat and place the sandwich with the butter-side out.
4. Cook the sandwich for 2 to 3 minutes per side, or until golden and the cheese is melted. Serve hot.

Grilled cheese sandwich goes excellent with potato chips or French fries.

French fries

This is a Kids all time favorite and a great evening snack on cool days.

Ingredients-

• 3 large potatoes cut into strips (russet potatoes are recommended, but i used the red potatoes, came out great)
• Oil for deep frying
• ¼ tsp Salt
• ½ tsp chili powder

French fries

Directions-

1. Cut the potatoes into strips and soak the potato strips in cold water for at least .30 min at room temperature.(Soaking is key—this removes the starch, keeps the potatoes from sticking together, and eliminates the sugars that prevent the potatoes from achieving maximum crispness.) Drain well and pat dry with paper towels.
2. Heat oil in wide pan and fry the potato strips in hot oil until golden brown and tender.
3. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
4. Take out all the French fries and season with salt and chili powder. ( alternatively,  you can use fresh ground black pepper also)

Go ahead, make some at home, and munch on them without feeling guilty.

Spicy French Fries with Cheese sandwich

Garellu

In my house, no festival is completed without garelu, pulihora and payasam. During the festive days, almost all the south Indian kitchens, back at home end up with more or less the same menu.

Ulli Garelu ( that’s how I love to call) are so crunchy and is packed with protein. we have so many protein based breakfast choices  like Idli, dosa, pesarattu, ragi dosa, sajja dosa, etc..

Ingredients-

• 1 cup whole urad dal (black gram dal, Minapappu)
• 2″ ginger chopped
• 6 green chillies chopped
• 1 big onion finely chopped
• 1 small bunch of coriander leaves chopped
• 1 big stalk of curry leaves (washed and chopped)
• 1 tbsp Cumin (Jeera) seeds
• salt to taste
• oil for deep frying

steps to make garelu / vada

Directions-

1. Soak whole urad dal in water (dal should soak completely in water) for 5-6 hours.
   Strain the water from the dal and grind the soaked dal to a paste in small batches sprinkling little water and salt (Dough for garelu should be very thick)
2. While grinding the dal, add ginger and green chillies to the grinder as well. (We don’t want our kids to accidentally bite a green chili or ginger)
3. After we grind all the dal to a smooth paste, add chopped onions, cumin seeds, curry leaves and coriander leaves to the batter and mix well.
4. Take a deep frying vessel and add enough oil for deep frying.
5. When the oil is hot(drop a piece of dough and the dough should immediately rise to the top), wet your hands with water and take a golf sized ball and flatten it into a vada on a wet paper towel or banana leaf or wax paper.
   Make a hole in the centre of the garelu so that it cooks evenly all over. (look at the above pics)
6. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown color.
7. Serve hot with peanut or coconut chutney. This can go excellent with chicken curry or mutton curry as well.

Garellu with coconut chutney

Banana nut muffin

I love muffins and I realized this morning that my remaining bananas(3) were wonderfully brown, I knew what I wanted to bake: banana cupcakes. These muffins are so wonderfully moist! If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins. We can use the same recipe for banana bread,  but one might say they come in a much cuter package than banana bread.

For a long time I have this question, what is the difference between cup cake and muffin (silly question), since I started cooking, I found out that cupcakes have frosting, whereas muffins do not (as simple as that)

Note- Don’t use paper muffin cups. The paper really sticks and you lose about 1/3 of the muffin when you try to unwrap it.

Here is the recipe-

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup brown sugar
• 1/2 stick unsalted butter at room temp
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup walnuts chopped

Directions-

1. Preheat oven to 375 degrees F and lightly butter muffin tins.
2. In a large bowl, combine the flour, baking soda, salt and set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With a hand blender, whip the remaining bananas and sugar together, for a good 3 minutes.
4. Add the butter, eggs, vanilla and beat well, scraping down the sides of the bowl once or twice.
5. Mix in the dry ingredients to the batter from step 4 just until incorporated. Fold in the nuts and the mashed bananas.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

When kids get home from school, all you want is a simple snack, right? Well these banana muffins are a great way to restore energy after a long day!

Bananna nut muffin with bluberry juice our break fast

Dosa with Peanut chutney

Dosa needs no introduction to any south Indian. This south Indian break fast recipe is leaping the boundaries and is being very popular around the world. Every child loves dosa in one or other form.

Dosa is a crepe made from rice and Urad Dal (Black Lentils) batter. It is a typical dish in South Indian Cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and Protein.

This is a basic batter recipe for plain dosa. The key of getting nice dosa is in fermenting the batter.

Ingredients-

• Urad dal – 1 cup
• Rice – 2 cups
• Fenugreek (Methi) seeds – 1 tbsp

Directions

1. Soak urad dal, rice and fenugreek seeds with sufficient water for 4 hours.
2. Grind this into smooth batter adding sufficient water.
3. Add the salt and allow the batter to ferment for atleast 8- 10 hours or overnight. (I cannot stress enough to let the dosa batter ferment to atlest 8 to 10 hrs, depending on the temperature)
4. Heat the tawa (or griddle), take a big spoonful of batter and put in the center of the pan, spread evenly (turning your hand into a round circle in clock wise or anti clock wise) until you get the required size of dosa.
5. Add a spoon of oil around the dosa and on top.
6. Once it starts turning brown, flip it onto the other side.
7. After a min take it out of pan and serve hot with coconut chutney or peanut chutney.

NOTE-

• I usually soak Urad dal and fenugreek seeds for 3 hrs, grind the mixture to a smooth paste and add rice flour (1:2 ratio) to the batter.
• Let this batter ferment over night or 8 to 10 hrs in a steel container which acts as a conductor of heat and helps the batter ferment.

Dosa with Peanut chutney

Masala vada

This is an Andhra lip smacking snack and a popular traveling finger food. The weather is gloomy and raining, so, I thought it is a perfect time for this savory snack.  Crunchy munch with a of hot tea is a perfect combo on a rainy day.

Ingredients

• 3 cups Channa dal
• 10 Green chilies
• 1 ½ inch Ginger chopped
• 3 Garlic cloves (optional)
• 3, 1 inch cinnamon stick (optional)
• 4 Cloves (optional)
• 1 medium Onion
• ½ cup Coriander leaves chopped
• Hand full of Curry leaves chopped
• Hand full of mint chopped
• Salt – as required

Masala vada

Directions-

1. Soak channa dal for 3 to 4 hours.
2. Grind it coarsely with green chilies, ginger, garlic, and salt. (grinding in small batches by just sprinkling water gives perfect texture and makes the grinding easy too)
3. Chop onions into small pieces, also chop coriander leaves, mint and curry leaves.
4. Add all the chopped ingredients including cinnamon and cloves to the ground channa dal. Mix all of them together.
5. Heat oil in a deep dish.
6. Take a small amount (size of lemon) of batter and flatten it with your palms on a plastic sheet / wet paper towel .
7. Drop this into oil and fry till golden brown.
8. Serve hot with ketchup, coconut chutney or ginger chutney.

Note- I grinded to a smooth texture for my kids.  Back home, we usually grind it to a coarse texture or some times we will take a handful of soaked channa dal to a side and grind the remaining to a smooth paste and add the seperated soaked channa dal to the this smooth dough to get that more crunchy nice texture.

Chintapandu Pulihora

Pulihora does not need any introduction for most of the  South Indians,  especially people from Andhra. It is called by different names  in different regions. Tamarind sourness dominates the rice and is neutralized just right enough with the fiery hotness of green chilies, the wholesome crunch of fried peanuts, cashews and the flavor full richness of curry leaves. The combination of all the ingredients makes Pulihora a sumptuous deal for the stomach.

Andhra, Pulihora finds its place as a main delicacy during all festive occasions. Especially in my home, Pulihora, sweet pongal, Garelu are staple festive foods. Pulihora is also offered as the ‘divine’ prasadam in many Hindu temples.

When making this dish please resist the temptation of using store bought mixes, this is truly enjoyed with the fresh squeezed tamarind pulp.

TIP-

• Cook rice with little bit of channa dal (around 2 tbsp) it gives very good flavor to the whole dish.
• Green chilies boiled together with the tamarind pulp gives a very nice flavor. One can enjoy biting into these tamarind boiled chilies and enjoy their hot and sour taste.
• This dish taste excellent after 4 to 6 hrs as the sourness of tamarind needs a bit of time to creep into the rice granules and delights the person to crave some more.

Ingredients-

• 2 cups of rice (cooked and cooled to room temp)
• Lemon sized tamarind (soak in a cup of hot water and extract pulp)
• 5 Red Chilies
• 3 tbsp oil
• 5 Green chilies slit length wise
• 2 Curry leaf stalks
• Salt to Taste
• 2 pinches asafetida
• 1 pinch of Fenugreek powder
• 1 tsp Mustard seeds
• 1 tsp Cumin seed
• 3 tbsp Groundnuts
• 2 tbsp cashews
• 1 tsp turmeric

Directions-

1. Soak the tamarind in hot water and extract the juice free of all the pulp and seeds.( we need to do this step couple times to make sure, all the juice in the tamarind is extracted).
2. Shift the tamarind juice to a cooking vessel, add 2 red chillies, 3 tbsp of oil, a stalk of curry leaves, a pinch of asoeftida, a pinch of turmeric, a pinch of fenugreek powder (optional),  little salt and put it to boil until the tamarind becomes a thick consistent paste,  all the water evaporates and it separates some oil. This can be stored in a refrigerator if you keep it in a moist-free and tightly closed container for a few days or nearly a month.
3. Cook rice separately and spread it out in a wide bowl/dish to cool.
4. Mix the rice evenly with one tbsp of oil, salt to taste and turmeric. Take care not to mash the rice grains. You can use a spoon here but I do not mind using my hand (world’s best tool) to mix thoroughly without having to mash the rice grains.
5. Mix the rice with the tamarind paste (from step 2) without having to mash the rice grains. Keep aside.
6. Heat the remaining oil in a pan and fry the groundnuts (peanuts), cashews drain them and add to the rice.
7. In a small pan, add 3 tbsp oil and add mustard seeds, when they start to crack, add cumin seeds, curry leaves any left over green chilies and asafetida.
8. Add this tempering to the rice and mix it gentle and thoroughly.
9. Best tasted when served after 4-6 hrs. The sourness of tamarind needs a bit of time to creep into the rice granules and delights the person to crave some more.

This can be a great lunch box item too.

Tamarind Pulihora