“Puri” (both u and i spelled short) is a very important item of food both in Northern India and Southern India. It is consumed either for a full meal or as a breakfast (tiffin) item as per needs and circumstances. If served as meals, some side dishes like potato, onion mixed curry or any other soft curry is served along with it. For breakfast, you can serve with soft curry or chutney.
Puri is available at all hotels, restaurants and at any eatery on the roadsides of all places. It is much popular and comparatively cheap also so as to be afforded easily by any common man.
Puri with potato curry
It is very easy to prepare puri:
Mix wheat flour with water and knead into a solid, soft dough. You may add some salt and pepper powder for taste while mixing. After kneading for 5 minutes, make small balls of it. Then flatten the balls into round shapes using the roti maker or wooden/ steel board and rolling rod known as chakla-belan.
Heat oil in a deep frying pan or bowl. Then put the flattened / rolled items into the oil and deep fry them one at a time. The puri will swell into round ball shapes when fried both sides evenly without burning. It will take a fraction of minute to fry each puri like this.
Now, serve these puris with the curry or chutney or both.
Some people like the puris without curry and chutney. They eat them with sugar. Or, you can eat them as it is without any side dish if you add more pepper powder and sufficient salt. So, your work will be much more simple.
This post is in response to the tasty thursdays weekly event organized by Razel at this link.
Appam recipe is a sweet recipe good for eating at any time, provided you are not diabetic.
It is more delicious and of value for growing children and young people as it provides instant energy to your body. Keep a piece or two in the lunch box and eat at any time whenever you feel tired and exhausted and you will experience immediate relief and fresh energy to immediately indulge afresh in your activities.
I am posting this recipe in the tasty thursdays blogging event for this week. You can view all posts for this week’s tasty thursdays recipes at this link.
I placed the small plate containing 4 ‘appams’ on a larger plate for enabling taking a clear photo.
Step by step preparation tips for Appam recipe.
- For preparing 50 medium size appams, you need half kg of rice flour and 250 grams of wheat flour and 250 to 300 grams of Gur (jaggery).
- Take 200 ml water in a bowl and put the shaved jaggery into it so as it make it dissolve completely in the water.
- Take a cooking pan or container and add this sweet jaggery water and place it on flame. Allow it to cook on very low flame with continuous stirring, so as it cook it into a soft paste.
- It may take some 10 minutes to perfectly cook on low flame. You may need to add more fresh water, while cooking, according to requirements.
- The quantum of water can depend on quality of flour, heat and time taken for cooking.
- But, be careful while adding water so that it will not be too hard or too soft when cooked.
- The paste so cooked should enable you to make soft balls and then spread it flat by using your palms or a rod rolled on a leaf or on an even flat surface on the rear side of a steel, wooden or plastic plate. While rolling into round flat shapes, you need to apply a little bit of oil on the palms or the surface used for that purpose.
- You can heat oil in a deep frying pan after the paste has been cooked and the balls are being prepared.
- When the oil heats and tiny bubbles appear in the heating oil, you can drop the flattened balls into the oil and fry them both sides to a golden colour.
- You can flatten the balls as and when you are frying if you can do it fast. Or first keep all the balls flattened into round shapes and then start deep frying.
- Turn the pieces both sides carefully and quickly so that they do not get split. Otherwise, the oil will become useless as the jaggery may get mixed into it if not fried properly. You will learn it by experience very quickly and can become an expert. So, do not worry if your first attempt is not fruitful.
- You can serve them hot or cold and keep them in your fridge for some days and enjoy the recipe as and when you like to consume them.
Rasam is one of the most popular recipes that are consumed in Southern India, more so in Tamil Nadu and Andhra Pradesh. It is known as Charu in Andhra regions which is spelt as ‘chaaru’.
I wanted to introduce this great recipe to all of you, as it is most beneficial for your digestion process. It aids in digesting the food more properly and perfectly and ensures free motions without any constipation problems.
This post is in response to the tasty thursdays blogging event. You can view others’ posts and the posts by organiser of this event by clicking this link.
chaaru is boiling and ready
Rasam or Charu recipe
It is very easy to prepare it within 10 minutes.
- Take 1 litre water in a bowl.
- Add 50 grams of tamarind into it.
- Add one spoon salt, one-third-spoon of turmeric powder, some curry leaves. If curry leaves are not available, you can add coriander leaves after boiling of Rasam at the end.
- Add 2 spoonfuls of coriander powder and 2 spoonfuls of rasam powder available in market.
- Now, light the stove and heat the rasam water with all its ingredients in it.
- When the preparation reaches boiling point, let it boil for two more minutes and remove from the flame.
- Now you can top the preparation with a fry of mustard seeds, cumin seeds and hing (asafoetida).
Now, your recipe is ready for serve.
You can prepare the rasam powder in home also. For this purpose, you need to dry fry some red chillies, 10 grains of black pepper, some coriander seeds, a little bit of tur dal (yellow pigeon peas) and chickpeas and grind them in the mixer.
This week’s tasty thursday preparation is an entirely new thing for all of you. This item is popular in Andhra Pradesh – Hyderabad, Kakinada, Rajahmundry, Vijayawada and other places of these regions. The popular name for this item at these places is “dibba rotti recipe”.
It is a variety of (salty, not sweet) pancake prepared with the batter of rice and dehulled-split black lentils (urad dal). It is very delicious and tasty and mostly good for breakfast.
Pancake “Dibba Roti”
Preparation tips for “Dibba Rotti” Pancake
- Soak rice and split black lentils for 5, 6 hours in water. For one measure of lentils, you can add two-and-a-half measures of rice. Soak the ingredients at 5 pm or so, so that you can grind them before going to bed.
- After six hours, grind the soaked ingredients in mixer / grinder into a smooth batter. The paste so prepared should be smooth and soft but not liquid. While grinding add water little by little to make it a thick liquid batter.
- Add salt to the batter after removing into a container and leave it the whole night placing lid on it. It will get a bit fermented by doing so and the recipe will be soft and delicious to eat.
- Now, the next morning, place the deep frying pan on flame and add a tablespoon of oil to it.
- After the oil heats, pour the batter with a ladle into the pan. You can add 2 or 3 ladles for one pan cake according to the size required by you.
- Now place lid on it and allow to bake for 5 minutes on low heat.
- After 4, 5 minutes remove the lid and turn the cake to the other side. The fried side should be golden brown in colour.
- You may add a little bit of oil or not according to your choice and fry it for another 2, 3 minutes so that it cooks from the other side also. The other side when cooked will be of very light yellow / brown colour.
- Now you can serve the pancake hot with some sauce, jam or chutney.
We enjoy these cakes known as dibba roti very much and I am sure you will also like it a lot when you taste it.
For this week’s tasty thursday post, I am going to share with you a healthy, soft and nice dessert known as “Halwa”.
It is a peculiar rare kind of dessert prepared by very few people. But, I bet you will love it and especially lovely for children. It is known as wheat milk halwa
This “Halwa” is prepared with the milk obtained from soaked wheat. So, it has all the healthy qualities and can be good for any person.
Wheat Milk Halwa Source: pixabay.com free images
Ingredients required: Wheat (1 cup for 4 serves), sugar (2 cups), cashew nuts, raisins, cardamom, a little ghee or vegetable oil.and food colour is optional (saffron or kesar).
Preparation tips for the wheat milk halwa recipe:
- Soak the wheat in water for 24 hours or so. You can keep them in water all through the previous day and prepare next day.
- Remove water and grind the wheat in a mixie adding water little by little to grind into a liquid paste that resembles thick milk.
- Strain the milk from the paste into a container using a plastic or metal strainer.
- Grind the extracted paste again by adding water. Again strain the milk from it and repeat this process 3, 4 time until you can get no more milk.
- Now, keep all the milk to set for a hour or so without disturbing it.
- Remove the thin water like milk by pouring it into another bowl.
- Fry the cashew nut pieces in a small pan with some oil till they are brown.
- Now take the sugar in a bowl and put on medium flame adding one cup water. Keep stirring to make the syrup into a golden brown colour.
- Add the condensed wheat milk into the syrup while keeping stirring. Add the cashew nut pieces, raisins, cardamom powder and a little bit of vegetable oil to it while mixing. The colouring elements can also be added if you want colour. It is only optional for better appearance. Cashew nuts may also be optional.
- Keep stirring on very low flame to avoid burning until it starts to become hard.
- Now remove it from flame and pour onto a plate applied with the vegetable oil or ghee. Cool it for some time to cut into pieces. If you do not want to cut into pieces, then you can serve it as it is from the bowl itself after cooling.
Now, I hope you will enjoy this wheat milk halwa.
For this week’s tasty thursdays dish, I am introducing you to a great starter that I enjoyed during my dinner at Taj Mahal Hotel, Jubilee Hills, Hyderabad.
‘Pahadi Paneer Tikka’
The above is a starter consisting of 4 to 5 square and rectangular shaped pieces which is served accompanied with a small bowl of mint and coriander paste to spice up it by topping the pieces or dipping into it.
This recipe is known as “pahadi paneer tikka” in our Indian language.
It is easy to prepare it.
The main ingredient is fresh and soft cottage cheese (known as ‘paneer’ by us). This ingredient is marinated in yogurt for an hour or so along with other pieces of onions, tomatoes, potato, capsicum, etc. A small quantity of flour is added to thicken the mixture so as be able to prepare the shapes of squares or rectangular ones. These pieces are oven cooked for 2 or 3 minutes adding some oil. The cooked pieces will be soft to eat. The paste of mint and coriander leaves is prepared to spice up it by topping or sprinkling on the pieces at the time of serving.
It was a very great starter that I ever enjoyed.
For this week’s “tasty thursdays” event, I would like to share about one dish that is associated with our festival “Ganesh Chauth or Vinayaka Chavithi” that was celebrated on 17/09/2015.
This preparation is known as ‘modaka’ in Northern India and as Kudumulu or Undrallu in Andhra Pradesh. This is considered to be the most favorite recipe cherished by Lord Ganesha. That is why he is depicted as carrying a bowl of these round balls in one of his hands.
So, I have prepared these steamed rice balls and offered to Ganesha after the worship on this occasion. These balls are cooked in steam and very simple and healthy.
The ingredients that you need for preparing it are – broken rice, a small quantity of split chickpeas (Bengal gram or chana dal), coconut grated powder and salt and water.
Take the broken rice required quantity into a steam cooker or pressure cooker. I cooked 200 grams for making 10 balls. Add a small quantity of chana dal (split chickpeas) for delicious taste. Then add water to it so that the broken rice gets soaked in it and thin layer of water is left above it. Add salt to taste and put the lid and pressure cook it for 7 to 8 minutes (till you get 2 whistles). Then, allow it to cool and remove it into a plate to mix the coconut powder. Make round balls of it by applying some oil to your hands to make them compressed.
Place the balls in a small container that can be put into a large container for steam cooking. Or you can use the idly plate with idli-cooker for this purpose. Steam cook for 4 to 5 minutes and then remove from flame and serve. I offered them first to God and then, we ate it as our breakfast.