Showing newest posts with label Poori. Show older posts
Showing newest posts with label Poori. Show older posts

5.5.10

Paal Poli - Seduce Your Taste Buds






Pal Poli:

Milk Polis, Palu Bobatlu. Pal Ommittu. Paal Poori. Pal puri.

Maybe our stone age fore-fathers have been deprived for this one thing 'S-U-G-A-R'. And that is why our in-built genes still crave for anything 'S-W-E-E-T'.:) Obviously starchier meals, fatty stuff and anything sweeter easily becomes comfort dish for some of us. The rush of dopamine, in brain(during a starchy meal) makes us feel happy. The chemical phenylethylamine tend to overpower our brains when we eat chocolates/sweets. Which is believed to be responsible for the excitement/ecstasy feeling. Often, few of us are quite addicted to these brain-chemicals and that is why comforting and coddling with food becomes so necessary. So, here is my treat.:)

Ingredients:

All Purpose flour 1 cup
Sugar syrup 1/2 cup
Milk 4 cups - reduced into half
Cashew nuts powder few spoons
Almonds/pistachios/cashew nuts to garnish
Saffron few strands
Oil for deep frying.

Method:

Make a smooth dough using just the flour, no salt, no soda for sure. Just plain flour with milk or warm water would be fine.

Then divide this dough into equal parts, roll them into thin polis.

Shallow fry them both the sides, till fluffy.

Dip these polis in the sugar syrup for a while and remove.

In a wide pan, heat milk. Add cashew nuts powder, saffron and all the nuts to it. Boil and really reduce to half of its original content.

Now immerse these polis in this milk...once, the milk is all sucked up, its done.

Now refridgerate them for about 2-4 hours and serve chilled, maybe add fresh cream before serving, enjoy with company of friends and family.:)

19.10.09

Paani Poori







Paani Poori:

Pani Puri. Paani Puri/poori. Golgoppa. Street Food - Paani Poori. Healthy version of Paani Poori.

I am not so good when it comes to chaat food, certainly its not my cup of tea. Though I like the fact of having fun with my friends, its totally unacceptable to my diet ritual! Its from fun to fever...each time!:( Hmmm, no...I don't really have any cravings for these pooris.

When it comes to food, its always associated memories for me than the actual food. A little remembrance from the 'fun days' back in time at Hyderabad. Miss my friends off-lately so much!! So, fixed it at home, tried to make it healthy(??!!) all along!

Ingredients:

For Poori

All purpose flour (but I used whole wheat)1 cup
Sooji/ semolina 2 spoons(I didnt have sooji, used yellow corn meal)
Salt to taste
Baking soda 1 pinch
Oil for deep frying.

For the Filling

Potatoes 1-2 (peeled, boiled & mashed)
Garbanzos/ Chickpeas/Chana 1 cup
Onion 1 chopped
Jalapenos 1 chopped
Tomato 1 chopped
Mint few chopped
Cilantro chopped
Lemon juice few spoons.

For Paani

Tamarind pulp - lemon size
Dates 8
Figs (not necessary, I used it for a change)
Black salt
Cumin seeds
Jaggery
Cilantro/coriander seeds
Black pepper/Peppercorns
Chaat masala powder.

Method:

Knead the dough for poori using all the ingredients, except oil. Then you know, divide them into equal parts...roll and deep fry them till they pop up well. Set aside.

Chana should be soaked overnight, salted and boiled. Now toss all the ingredients mentioned to it. Set aside.

Blend and puree the ingredients for paani there...filter the same, set aside.

Now assemble everything in order.

Just before serving, tap the pooris, fill in the chana and followed by paani...hmm then what, pop into your mouth...ha haa. There you go, repeat the same for all the helpings.

23.10.06

Palace Cafe Poori Masala - Restaurant Style



Poori Masala:Ingredients:

Potatoes - 3 (boiled, peeled and mashed)
Onion 1-2 finely chopped
Tomato 1
Green chilies 2-3 finely chopped
Ginger 2" size - peeled and wet-ground
Garlic 5-6 cloves - wet grind
Cinnamon - 3 sticks
Whole black pepper - 2 spoons
Salt
Turmeric powder 1/4 spoon
Oil few spoons.

Method:

In a heated skillet, dry toast cinnamon and pepper each seperately. Then dry grind it to fine powder.

In a heavy bottomed wide pan....heat oil. Add powdered spice and fry for 2 minutes.

Thena dd finely chopped chilies. Allow it to crack.

Followed by onion and ginger-garlic paste. Fryt hem real good....until its raw odour leaves.

Further add toamtoes and fry till oil shows up on sides.

Now add salt, turmeric powder and mashed potatoes too. Cook until they blend well.

Serve warm as a side dish for poori.

3.7.06

Tomato Poori





Tomato Poori:(Andhra Style)

Tamatar Ki Pooriya`n. Tamatar Poori. Thakkali Poori. Spicy Poori.

When I was in Hyderabad, my house owner aunty used to share with me...all her home-made goodies, I really cherish those weet days. This is one of her unique signature recipe...me enjoyed it big time!! Though the recipe sounds rather simple, regualr knead and frying of poori, one teeny little trick...this poori doesnt bulge in oil or stay puffed!! So wish, you'll give little bit more extra pressure while kneading.


Ingredients:

Wheat flour 2 cups
Ripe tomatoes 3-4(country tomatoes)
Salt
Turmeric less than 1/4 spoon
Chili powder 3/4 spoon
Cumin seeds 1/2 spoon
Ghee few spoons(for kneading)
Oil for frying.

Method:

In a large bowl....add flour, ghee and salt. Mix them well.

Make a thick puree out these tomatoes. Run this puree over wheat flour. Also add cumin, turmeric and chili powder to this. Make a smooth dough.

Make equal parts out of this. Knead them into small pooris with uniform thickness. Fry them in hot oil.....until fluffy.

Serve hot. Can be also served without any side dish. One can try this with any mild curries if needed.

13.2.06


Chola Poori:(Delhi Style)


Maida Poori. Light Fluffy Pooris. Hotel Style Poori.

Ingredients:

All purpose flour 1-2 cups
Salt
Soda 1/2 spoon
Sour curd 1 cup(well beaten)
Ghee few spoons
Oil for frying.

Method:

In a bowl add flour. Add salt and soda too. Using curd...make a smooth dough. Maybe use ghee in between.

Leave the smooth dough well wrapped in wet cloth. Maybe for at least 7 hours.

Once again run few spoons of ghee over it.

Make equal parts out of them. Knead into small pooris. Always knead them with uniform thickness, it should be thicker than you usually knead for regular pooris or chapathis. Never attempt to use dry flour while kneading. Maybe use ghee or oil if it demands.

Fry them in hot oil. Give a pressure to one side...using spatula. Let the poori bulge well. Leave them over kitchen tissues..while a while, to remove excess oil in case.

This should be served along with some spicy gravy. You can have your choice. Generally chana masala is quite common match for this.