Friday, January 17, 2014

Puri/Poori Masala (SouthIndian Style)


About Puri:

Puri (pooribooriPunjabi ਪੁੜੀ (pūḍī), , Hindi pūrī, Nepali पूरी (puri),  Bengali pūrī, Urdu: پوری,Tamil பூரி (pūri), Oriya  (luchi/puri)), is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.
Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled".
Puri (პური) also means bread in Georgian.
Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri). The rolled puri may be pricked with a fork before deep frying to get a flat puri for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Puri can be served with halwakormachana masaladal, potato based curries (e.g.: saagubhajibhujia), shrikhandbasundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Puja, and with kheer, a dessert prepared with rice, milk and sugar.
A variant of puri is bhatoora, which is three times the size of a puri and served with chholey (spicy chick peas). It often constitutes a full meal. (See chole bhature). Bhatoora is made of a different flour; puri uses whole-wheat flour while bhatoora uses leavened all-purpose flour (maida). In the Indian state of Odisha a large size Puri is made during Bali Yatra which is called Thunka puri .
Another variant of the puri popular in the eastern states of West Bengal and Odisha is the luchi. In Assam, it is pronounced as lusi.
The puris used for Panipuri are smaller, and are usually made crisper by the addition of Rava/sooji to the dough.
Sev puri is an Indian snack offered by street vendors who serve chaat.
Street vendors in Mumbai serve Bhel in a throw-away folded leaf with a flat puri to scoop it.

Ingredients:


Potato - 6 medium to big size
Onion - 1,sliced
Tomato - 1,diced 
Peas - 1 cup
Salt - To Taste
Mustard Seeds - 1 teaspoon
Green Chilli - 2
Curry Leaf - 1 sprig
Coriander Leaves - few to garnish
Turmeric Powder - 1 teaspoon
Oil  - 1 tablespoon
Hing - a pinch

Method:


1.Boil Potatoes in a pressure cooker with salt for 4 whistles.Remove them once pressure is released and cut them into big pieces.(Potato will be 80% cooked,Don't cook 100 % so when you mash when mixing gravy it will become like puree,we don't want that we want little bites of potatoes too,so cook for 4 whistles.)
 2.Heat a pan add oil ,then add mustard seeds ,once they splutter add Hing ,onions,green chillies,curry leaf ,turmeric pd .Saute them very well till the onions are translucent.
 3.Then add tomatoes and mix them well .Add water if necessary and cook tomatoes till they are totally disintegrated into gravy along with onions.

 4.Then add 1 cup of water.
 5.Then add potatoes and green peas and cover and cook till potatoes and peas are cooked completely.

 6.Then take the potato masher and mash potatoes lightly to break big pieces to bite size pieces.Dont mash up too much also.
 7.Let it sit in low to medium flame till it thickens and become dry.If you like it gravy you can skip this step.Do a taste check and add salt.

 8.Garnish it with Coriander Leaves and serve it with hot puri.




Tips:


You can also try this with rice and ghee,In that case use little gravy on rice and try to have it ,it taste yummier and soothing


Puri / Poori

About Puri:

Puri (pooribooriPunjabi ਪੁੜੀ (pūḍī), , Hindi pūrī, Nepali पूरी (puri),  Bengali pūrī, Urdu: پوری,Tamil பூரி (pūri), Oriya  (luchi/puri)), is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.
Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. The name puri derives from the Sanskrit word पूरिका (pūrikā), from पुर (pura) "filled".
Puri (პური) also means bread in Georgian.
Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use (as with the snack food pani puri). The rolled puri may be pricked with a fork before deep frying to get a flat puri for chaat like bhel puri. A punctured puri does not puff when cooked because the steam escapes as it cooks.
Puri can be served with halwakormachana masaladal, potato based curries (e.g.: saagubhajibhujia), shrikhandbasundi. In some parts of India, puri is also served with a mixed vegetable dish that is prepared during Puja, and with kheer, a dessert prepared with rice, milk and sugar.
A variant of puri is bhatoora, which is three times the size of a puri and served with chholey (spicy chick peas). It often constitutes a full meal. (See chole bhature). Bhatoora is made of a different flour; puri uses whole-wheat flour while bhatoora uses leavened all-purpose flour (maida). In the Indian state of Odisha a large size Puri is made during Bali Yatra which is called Thunka puri .
Another variant of the puri popular in the eastern states of West Bengal and Odisha is the luchi. In Assam, it is pronounced as lusi.
The puris used for Panipuri are smaller, and are usually made crisper by the addition of Rava/sooji to the dough.
Sev puri is an Indian snack offered by street vendors who serve chaat.
Street vendors in Mumbai serve Bhel in a throw-away folded leaf with a flat puri to scoop it.

Ingredients:

Wheat Flour(Atta) - 1 Cup
Rawa(Semolina/Sooji) - 2 tablespoon
All purpose flour(Maida) - 1/2 Cup
Salt - To Taste
Milk/Cream / Yogurt - 2 tbsp
Water - As needed
Oil  1 tbsp
Oil - For Frying 

Method:


1.Mix all Ingredients except water and mix the flour well.
Then add water little by little and make it into a soft dough and cover it with wet napkin or towell and keep it aside for atleast 30 min.

 2.Then if you have poori maker use it or use a rolling pin to make puri's.
MAke a ball of size of small lemon and make puri's


 3.Heat Oil to medium heat ,to get a uniform color and puri which don't get hardens.
Add Puri to the oil .It should go to bottom and raise gradually to top.Using the back of the spoon slightly touch the top surface of puri,this will help it to swell like balloon.
Then turn it immediately and let the other side get fry till it changes to golden color.



 4.Puri is ready to serve with masala or Halwa or SweetPongal






Thursday, January 16, 2014

Arvi Poricha Kuzhambhu / Seppankizhangu Poricha Kuzhambhu


About Arvi :


Eddoe is a tropical vegetable, a variety of Colocasia esculenta, closely related to taro (dasheen), that is primarily used for its thickened stems (corms).It has smaller corms than taro, and in all but the best cultivars there is an acrid taste that requires careful cooking.The young leaves can also be cooked and eaten, but (unlike taro) they have a somewhat acrid taste.
Eddoes appear to have been developed as a crop in China and Japan and introduced from there to the West Indies where they are sometimes called "Chinese eddoes". They grow best in rich loam soil with good drainage, but they can be grown in poorer soil, in drier climates, and in cooler temperatures than Taro.
Eddoes are also called malangas in Spanish-speaking areas, but that name is also used for other plants of the Araceae family, including tannia (Xanthosoma spp.). Eddoe is known as arvi or arbi in Urdu and Hindi and kochur mukhi in Bangla languages in South Asia.

Ingredients:


Arvi / Seppankizhangu – 2 cup 
Garbanzo Beans / Chick Pea / Kondakadali(white or black)  – 1 can / 14 Oz / 1 cup
Tamarind whole – Extract of lemon sized ball Soaked in warm water for 30 min (or)
Tamarind Paste -2 tsp
Turmeric
Hing – a pinch
Mustard seeds – 1 tsp
Curry leaves – 1 Sprig
Sesame Oil – 1 tbsp
Salt to taste

For Grinding:


Coriander seeds – 1 tbsp
Channa dal – 1 tbsp
Urad dal – 1 tsp
Black peppercorns – 1 tsp
Red Chilli – 1
Grated coconut – 3 tbsp
Sesame Oil – 1 tsp

1.Roast all above ingredients except coconut to light brown color.Finally switch off flame , add coconut and mix them all in the kadai.Then let it cool and grind this to a very fine paste by adding needed water.Check Photos below.


Method:


1.Peal ,Clean Pressure cook the Arvi for 4 whistles with a tsp of salt .Let the pressure release on its own. Open and Cut Arvi into big size pieces.




 2.Heat a pan add oil,then add mustard seeds once they splutter add curry leaves and hing.Then add 1 cup of water.
 3.Add Tamarind paste or extract at this stage.Let it come to boil.

 4.Then add the ground paste and mix it well.Dont add salt now as we have boiled arvi with salt add salt at the end.
 5.Add ChickPea(If you are using dried Chickpea,Soak it in water overnight and pressure cook it for 4 whistles along with arvi and then use).
 6.Add Arvi and mix them all and let it come to boil,then check for seasoning and add salt if needed.
 Delicious Poricha Kuzhambhu is ready to serve with hot white rice and any poriyal or papad.




Tips:


If you eat Eggs, you can also add boiled egg in this curry.Its an excellent muttai kuzhambhu recipe.
Try to add less Curry to rice and have it ,it taste really good.