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.

Beaten Rice Bisibele Bath/ Avalakki Bisibele Bath

Avalakki means beaten rice in kannada.This is breakfast made with split green grams (moong dal)  with soaked beaten rice and cooked with sambar powder.This is a little spicy and easy to make.My measurements serves for four people.Perfect for brunches and easy to try this  on weekends.You can either prepare fresh sambar powder and add to this or just add store bought sambar powder.
This had been in my drafts for a long time.This is my frist entry in the breakfast recipes.

Ingredients,
Split green grams- 1 cup (moong dal)
Pea nuts-1/4 cup
Tamarind- 1 samll lemon size (a tbsp) (soak in water for half hour and sqeeze out the tamarind juice)
Beaten rice- 1 1/2 cups (poha, preferably thick)
Salt- 1  tbsp
Red chilli powder- 1/2 tsp
Sambar powder / bisisbele bath powder - 1 1/2 tbsp (tablespoon)
See this link for bisi bele bath powder-Bisi bele bath

For tempering,
Cooking oil- 1/2 cup
Mustard seeds- 1 tsp
Cumin seeds- 1 teaspoon
Hing - 3-4 pinches (Asafoetida)
Turmeric- 1/3 tsp
Urad dal- 1tbsp
curry leaves- 3-4 (roughly torn)

1. Soak moondal and the peanuts in water enough to immerse the dal and peanuts (almost 1 1/2 cups)
2. and cook it in a pressure cooker.
3. In a pot take the tamarind juice and bring it to boil.Once it starts to boil add cooked green grams with peanuts.Add soaked and water drained poha.
4. Add sambar powder,redchilli powder and salt. Bring this to boil.Keept this on a low flame and keep stirring.
5. For temepering,take oil in a pan .As it gets heated add mustard seeds,once they splutter add cumin seeds
6. ,turmeric,asafoetida,urad dal and  curry leaves.
7. Add temepering to the slowly cooking bibi bele bath.Cover this.
8. Turn off heat and keep the pot on a cool place.Do not stir until  you are serving.

Soak tamarind for half an hour

Soaked spllt green grams and peanuts in water to be cooked in 

a pressure cooker.

Soak poha in water and drain the water.

Cooked green grams and peanuts.

In  a pot take tamarind juice as it gets to boil

add the cooked green gram with peanuts and soked poha.

Add sambar powder/ bisi bele bath powder.

Add red chilli powder  and salt..Bring it to boil.

Keep this on a low flame and keep stirring.

Add tempering and close the lid.Keep this on a

cool place.Ready to serve.

Multi grain flour gobhi paratha

Multi grain gobhi parathas.
Gobhi parathas or the cauliflower parathas are indian flat breads made out of spiced cauliflower.It is made just like the way the Aalu parathas are made.Cauliflower parathas made with multi grain flour?,cant get better than this.This typical paratha can go well with achaar or just plain yogurt.
ingredients for the paratha dough.
Multi grain flour- 2 cups
All purpose flour-1/4 cup
Carom seeds = 1 teaspoon
salt-1/4 teaspoon


Mix all the ingredients with water ,so that you can can roll it out in a log.Make smaller balls roll them out into small poori like sizes.                  

for the filling of the paratha.
Cauliflower-1 cup(only florets)
green corinader leaves-1/4 cup
coriander cumin powder-1 teaspoon
garam masala-1/2 teaspoon
salt-1/2  teaspoon
green chillies-1 or 2( depending upon the spice level you want it to be)
oil-1 teaspoon

1. Grind cauliflower,green chillies,green coriander,in grinder coarsely(no need to make it  a paste or add water to it).
2. In a pan take the oil,as it gets heated,add the coarsed mix to it.Add the coriander cumin powder and garam masala to it(no need to cook for long just for a minute).remove from the stove,make equal parts (,a teaspoon each) to stuff in the previously made rolls.
3. Fold the dough on all the sides and seal it.Sprinkle a little flour and roll them into parathas.
4. Bake the rotis on a heated griddle on both the sides by applying oil/ghee on both the sides.

1.