Poori

Poori is fried Indian flat bread.The one most liked by all age groups  from kids to elders.Breakfast ordered at restaurants like masala dosa,idli vada and poori are quite popular.
I do this quite often and whenever I do this I did not want the layers of the poori to stick to each other.When eaten fresh I'd not feel that the layers are getting attached to each other but after a while I couldn't eat it without the poori getting thicker.This time did some research over the internet and found out that by adding sooji/ semolina makes the poori not only slightly crispy but also the layers of the poori do not get stick with each other even after hours of  making poori.Making use of sooji in poori was the idea taken from vahrevah.com.

Ingredients,
Wheat flour - 2 cups
Sooji - 2  tablespoons
Oil - 1/2 tablespoon
Salt- 1/4 teaspoon
Water- enough to knead into dough

1. Take wheat flour and add sooji,oil and salt.
2. Add water slowly and knead it into stiff dough.
3. Keep this in a closed container for 15 minutes.
4. Divide the dough into small parts.
5. Roll out each part in round shapes,slightly thicker.
6. Heat oil  in pot.Once hot put the flame on medium.
7. Deep fry them in oil.Slightly push the poori in oil so that it can puff up while frying pooris.
8. Serve hot with Saagu.

To the wheat flour mix sooji,salt and oil.

Knead it into stiff dough with water.Cover it and

let it sit for 15 minutes.

Divide the dough into small parts.Flatten with your fingers

Pour flour on the counter top and 

Roll it flat with equal thickness all around.

Deep fry it in oil on both the sides on medium flame

.You can slightly push the poori in hot oil so 

that the poori can puff up nicely.Put the fried poori 

on a paper towel to absorb all the extra oil.

Raw Tamarind Thokku

Raw tamarind thokku and rice makes a very yummy combination.This recipe is very popular in Karnataka and Andra Pradesh.In our place this is done when people get fresh tamarind.Usually my mom gets tamarind in large quantity and  make thokku.This is stored a large jar.Thokku is made once in a year and made use for the whole year.The only preservative used here is salt.
I have used 4 cups of tamarind pieces ,each of an inch size.Got this recipe from my Mother In Law and been making since then.Whenever we find fresh tamarind I make this and store this in a glass box and refrigerate it.

Raw tamarind thokku with tempering and yogurt.

Ingredients,
Tamarind - 4 cups ( approximately an inch of each piece)
Green chillies - 23 (If you want the thokku to be mild use around 15 - 16)
Fenugreek seeds powder - 1/2 cup
salt- 2 tablespoons (Coarse salt - 3-4 tablespoons)
Asafoetida- 1/2 teaspoon
Turmeric- 1 tablespoon

1. Mix fenugreek seeds powder,salt,turmeric and asafoetida in a bowl.
2. Cut the tamarind pieces in almost an inch size pieces.Remove the fiber and the sharp ends.Remove any hard seeds inside the tamarind while cutting.
3. In a blender add half the mixture of the fenugree,turmeric,hing and salt first and then add a part of tamarind pieces.Blend well until it is coarsely ground.Pour this in a clean bowl.
4. Add remaining of the salt mix and then some more of tamarind pieces and blend well.Add it to the bowl.
5. Blend the remaining tamarind pieces.Add this to the bowl.
6. Mix everything with a clean spoon.
7. Refrigerate it.As time goes by the thokku will get mixed well and the flavors will blend in.
8. When making in large quantity add coarse salt and store it in a jar in dry place.

• Whenever we want to use this thokku we take 2-3 spoons of thokku and add some tempering to it.This is great with some ghee and rice.
• If using for any rotis or parathas or akki rotti we add yogurt and tempering with some finely chopped onions.

Take Raw tamarinds,remove the sharp ends and fiber.

Remove any hard seeds in between while cutting them.

The tamarinds must be dry.You can wash them and 

allow them to dry completely .

Cut the tamarind pieces.

Grind fenugreek seeds into powder and mix it with

turmeirc,salt and asafoetida/hing.

Take green chillies.

Add green chillies and the mix prepared in a belnder.

Add cut tamarind pieces and grind it coarsely.

Repeat this pprocess until all the tamarind is ground.

Ground raw tamarind thokku.(I

sprinkled some coarse salt to store for a long time).

Moong Whole Dosa/ Pesarattu

Pesarattu is a very popular dosa from Andra cuisine.My mom usually makes dosa with Split yellow moong dal.Making dosa with Whole moong makes the dosa more nutritious.
In Andra it is also served with Upma inside the dosa.I made coconut chutney for this dosa.
This dosa is made from soaked moong whole and rice,it does not contain any Urad dal.I have added spice like ginger,green chillies,asafoetida and coriander leaves while grinding the dosa batter.You can also add chopped onions while grinding to give it a slight variation.

Ingredients,
Moong whole - 1 1/2 cups
Rice - 3/4 cup (I used Sona Masoori rice)
Ginger - 1 and 1/2 tablespoon
Green chillies- 2
Cumin/ Jeera - 1 teaspoon
Green corinader leaves - 4-5 strands
salt - 1 teaspoon
Hing/ Asafeotida - a pinch

1. Soak Moong whole and Rice in water.Note that the moong whole and rice are going to saok water and rise,so add more water.Soak it overnight.
2. Take ginger,cumin,green chillies,chopped coriander leaves,hing and salt.Mix them.
3. Divide Moong whole and rice in 3 parts.
4. In a blender add the above mix and then add 1 part of soaked Moong whole and Rice.Grind this with 1/2 cup of water.(the reason why I add the ginger,coriander,green chillies,cumin,hing with salt first in a blender is that it gets mixed with better properly by grinding it finely)
5. Grind all the three parts with 1/2 cup of water.
6. Pour each batch of batter in a large bowl and mix well.
7. On a heated griddle pour 2 ladle full of batter and spread it in circular patterns.
8. Smear oil/ghee.
9. Fold it in half.If you want you can add chopped onions and coriander leaves before folding the dosa.
10. Put the dosa on a plate .Serve with Coconut Chutney.

Chop ginger,corinder leaves and green chillies.Also

take cumin seeds,hing and salt.

Soaked overnight Moong whole and Rice.

Grind Moong whole,rice,ginger,cumin seeds,green

chillies,coriander leaves,hing and salt.

Batter.

Once the griddle is hot put the stove on medium flame.

Pour batter on aheated griddle and spread in circular patterns.

Smear oil /ghee.

Fold it in half.

Serve with Coconut chutney

Kadi With Ash gourd / Majjige Poldya

Majjige Poldya is the kadi made in Karnataka. We do this with one vegetable.I have used ash gourd in my kadi.We also make this during festival times in place of sambar sometimes.
This kadi is also made with besan and yogurt, the only difference is the spice.Majjige poldya is also called Majjige huli.
I have used ash gourd as I like it a lot,you can also use okra/ bhindi or even lauki/ bottle gourd.

Ingredients,
Besan - 3 tablspoons
Yogurt- 1/2 cup
Water- 1 cup
Ash gourd- 2 1/2 cups ( skin peeled and cut in cubes)
Fresh coconut- 1/4 cup ( grated)
Turmeric- 1/2 teaspoon
Coriander leaves- 1/4 cup
Green chillies- 2
Ginger- 1 tbsp (cut into small pieces)
Cumin - 1/2 teaspoon
Salt- 1 teaspoon
Curry leaves- 5-6
Oil- 1 tablespoon
Mustard seeds- 1/2 teaspoon
Hing/Asafoetida- a pinch
Turmeric- 1/2 teaspoon

1. Take a tablespoon of oil in a pot and add mustard seeds.As they splutter add hing,turmeric.To this tempering add ash gourd pieces.Sprinkle salt,it gives a good taste of ash gourd in the curry after they are cooked.
2. Keep the pot on medium flame and keep stirring and cook the ash gourd pieces.
3. Take grated coconut,green chillies,ginger,cumin and coriander leaves and grind with 1/2 cup of water.
4. Mix besan and yogurt with 1 cup of water.Beat well so that no lumps are formed.
5. Add the ground mix to the tempering and add curry leaves.
6. Add mixed besan and yogurt to the tempering.
7. Add salt and bring it to boil.
8. Once it starts to boil completely,switch off the stove.Donot remove the pot from the stove top.
9. Let the curry settle down completely.

Ash gourd.Skin peeled and cut into cubes.

Make tempering with mustard seeds,hing and turmeric

and then add ash gourd pieces.Sprinkle very little salt.

Keep stirring and let them get cooked.You can poke

with spoon to see if the ash gourd is cooked.

If it breaks completely then it is cooked.

Take grated coconut,green chillies,coriander and cumin

in a bowl and grind it with 1/2 a cup of water.

Mix yogurt and chickpea flour/besan with 1 cup of 

water.Beat well so that no lumps are formed.

Add ground mix to the tempering.Add curry leaves.

Add yogurt,besan and water mix

Bring it to boil and switch off the stove.Do not remove 

from the stove top and allow the kadi to settle down.

Kadi with Ash gourd.

Vermicelli Upma / Semiya Upma / Shavige Upma

K

Vermicelli / Shavige are thin noodles used in many ways in Indian cuisine.Vermicelli upma is done mostly during the weddings as a breakfast.I made this breakfast for my kids as they enjoy eating it as noodles.
Had this at my Aunt's house and learnt it by seeing her doing this.Lots of practice of doing this at my home every now and then.A very easy and tasty breakfast to do.I have used only onions ,green chillies and fresh grated coconut.You can also use vegetables like carrots and peas to add flavor to this upma.Peanuts or cashews added in the tempering also gives a good taste.

Ingredients,
Vermicelli - 2 1/2 cups ( I have used Bambino vermicelli)
Water - 2 1/2 cups
Onions - 1/2 cup ( chopped in a an inch long pieces)
Green chillies- 2-3 ( cut length wise)
Oil - 2 tablespoons ( plus a teaspoon of oil to roast the vermicelli)
Mustard seeds - 1/2 teaspoon
Cumin - 1/2 teaspoon
Hing/ Asafoetida  - a pinch
Turmeric - 1/2 teaspoon
Curry leaves - 6
Grated fresh coconut - 1/4 cup
Salt - 1 teaspoon

1. Take vermicelli in a pot and roast it till golden brown in a teaspoon of oil on medium flame.Keep stirring,Dont let the vermicelli get burnt.
2. Add water while the vermicelli is still on medium flame and cook it for 3 minutes. ( cooking the vermicelli more will make the vermicelli mushy)
3. Pour it on a colander and let all the water drain.Pour in some more tap water and let all the water drain .
4. Chop the onions and green chillies.Keep aside some fresh grated coconut and curry leaves.
5. Keep the pot on medium flame and add 2 tablespoons of oil.Add mustard seeds.As they splutter add cumin seeds ,asafoetida,turmeric and curry leaves.Add green chillies and onions.
6. Sauté till the ends of the onions are golden brown.Switch the stove to low flame.
7. Add vermicelli ,grated coconut and salt.
8. Mix well.Give it a toss till all the salt gets mixed well.
9. Remove from heat and serve hot.
10. You can even add lemon juice if you like to.

Take 2 1/2 cups of vermicelli and add a teaspoon

of oil .Keep this on medium flame and keep stirring.

Roast it till golden brown.

Pour 2 1/2 cups of water to it.

Cook it for 3 minutes.if using roasted vermicelli

Then cook for an extra of 3-4 minutes.

Pour this on a colander and pour some tap water

to cool it.Let all the water drain.

Meanwhile chop onions and chillies,Keep aside curry

leaves.

In a pot take 2 tablespoons of oil.Add mustard as they splutter

add cumin,hing and turmeric.

Add curry leaves,green chillies and then onions.

Saute till onions get golden brown at the ends.

Now add vermecelli,grated fresh coconut and salt

If adding lemon juiced add it now and stir well.

Switch of stove and tranfer it to bowl to serve.

Semiya Upma/Shavige Upma.