Masala Puri

Puri's are basically deep fried Indian bread made of whole wheat flour. This is my hubby's favorite. Very simple yet tasty Puri. This with twist to the regular puri, since it has some spices.

Ingrediants

Wheat Flour
Turmeric powder
Chili Powder
Cumin powder
Salt
Water
Oil to fry

Procedure

Mix all the dry ingrediants well and add about 2 tbsp of oil and mix well. Add water slowly to form semi  hard dough. Dough should puri should not be soft like chapati else, it will soak lot of oil while frying. 

Let the dough rest covered for about 20 mins.Now knead again for 2-3 mins. This is how it looks.

Now make small balls and roll them into circle into medium thickness. Do no roll them too thin else they turn hard/ crispy. We want a nice puff.

Heat oil. Once the oil is hot enough add the puris one by one. Let it cook on one side. Turn it and lightly pressed it with your spoon, they will puff well. Let it cook on other side.Once done remove them on tissue paper to drain excess oil.

Serve you masala puri with curry, or tea which my hubby likes or with lovely rice kheer which I like :)

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PS: All recipes are without Onion and Garlic

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Gobhi Bhurji

Bhurji is a term generally associated with egg, But for vegetarians like me this is a great option in this yummy version of Bhurji using cauliflower.. This is my take on our own desi version of Gobhi Bhurji!!

Ingredients

About 2 cup of Grated Cauliflower

Chopped Red, Green Bell pepper

1/2 chopped tomato

1 Green chili

1/2 cup green peas

1/2 tsp Grated ginger

Turmeric powder

chili powder

Coriander powder

Pinch of Garam Masala ( optional)

Cilantro

1/2 tsp Lemon juice

Procedure:

Wash and Grate cauliflower 

Chop all the veggies as mentioned in the ingredients.

In a pan , heat little oil, sautes all the veggies one by one.

Add all the spices as mentioned above and give it a good stir

Add the grated cauliflower , salt ,cilantro and juice. Cover it and let it cook for another 7-8 mins. Dont let it go mushy. Off the gas and serve it hot with your choice of bread!

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Quick Rice Kheer/Pudding

I have a sweet tooth. So when my husband asked me to make his favorite Khari puri for lunch to have with tea. I had to make something for me to have with that puri. Ans what better than the kheer to go with it! I do make different variations of Rice kheer, but this one is the quickest of all.

Ingrediants

Handful of Rice
2 Cups Milk
Dry fruit mix powder

Procedure

Wash and soak rice in water for about 10 mins.

In  the meanwhile bring the milk to boil. Once done add the rice to it and let cook for about 15-20 mins till the rice is well cooked. Keep stirring occasionally. After about 20 mins, check for the grain of rice, You should be able to mash it easily with you fingers. On OFF the flame and let it rest for 5-7 mins. Then add Sugar as per your sweetness level. Add chopped dryfruits or some kesar. Serve it hot or warm!!

I had this kheer with this masala puri!

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Shahi Chole

Chole channa- Garbanzo beans I feel is a versatile Bean. There are so  many different ways to cook them. This is one of the way in which I make them. There are other varieties which goes well with Chat or Puri. This is taste best with Naan , roti  or Paratha, It taste great with Rice as well. This recipe is adapted from my SIL. I have made this version for a temple function for about 80 ppl, I did gather lots of praise.
 So here you go with my version of quick 20 min yummy Shahi Chole :)

Ingrediants

1 cup Garbanzo beans
2 medium sized Tomatoes
1 Tbsp Cashewnut
1 tsp Sesame seeds
1/2 tsp Garam Masala
1 tsp Kashmiri Chili powder
1 tsp Pav Bhaji Masala ( I use MDH or Everest masala)
Abt 1 tsp Kasuri Methi ( dry Fenugreek leaves)
Oil
Water

Procedure:

Wash and soak garbanzo beans overnite. You may also choose to soak it in hot water for about 3-4 hrs. Pressure cook the beans in little salt for about 3-4 whistles.

In a bowl take roughly chopped tomatoes and cashew and Microwave them for about 3 min. Or cook over flame till tomatoes are tender.

Now mix all the spices as mentioned in the ingredient list apart from Kasuri methi and blend it to form a smooth paste.

In a skillet, add oil, Add the puree and about 1 1/2 cup water and bring it to boil. Adjust salt accordingly. Drain the water from the cooked beans and add them to gravy. Let it cook for another 10 mins at least. Add hand crushed Kasuri methi and mix. Garnish with cilantro and serve with your choice of bread.



Tada.. its done. Yummy Creamy Shahi Chole is ready!!

Do try it out and like my page if your are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Brown Rice Idli

Idli has always been an integral part of my life. Coming from a South Indian Mother, we always had those traditional soft fluffy supremely white Idlis for breakfast. With my coming from different part of the country , he prefers to have Idlis over for lunch or particularly dinner. I am anytime bring it on! This is a bit twist to the regular white idlis. I have used the BROWN rice .. so here its a Brown Rice Idli.

See notes for details.

Ingrediants

I take 3:1 proportion for my idlis
3 Cups Brown Rice
1 Cup  Urad Dal
Abt 1 cup cooked rice
Salt

Procedure

Wash thoroughly and soak both Rice and Urad dal for atleast 12 hrs. Urad dal does not need so much soak time. Its the Brown Rice, that needs longer soaking time. Its just convinent to soak both at the same time.

Grind both of them separately. You may use your regular blender. I have my wet grinder, so I just dump both together to grind. But If u are using a regular ones, rice takes longer to form a paste. When you touch it, it should be almost like a cream and not a face scrub.

Now while grinding urad dal , add the cooked rice to it and form a smooth paste.  Mix both well. Add salt. And let it ferment in a warm place for about 6-8 hrs. Time for fermentation depends on the weather conditions. But should not take more than 12 hrs. See notes below...some helpful tips. See how beautifully it has fermented.

For making idlis:

Wash and Oil the mould. and Pour a spoonful in each and place it in steamer. Let it cook for about 15 mins. Once done. Let it rest for about 5 -10 min and them remove them. Serve it hot with steaming Sambhar and chutney. click here for  my Quick Sambhar recipe.

Tips:
1: Brown Rice takes longer to soak and cook. So Regular white rice, its ok to soak for abt 6-8 hrs. But this needs 12 hrs.

2: Never use fresh cooked rice, stale the better. Or atleast take rice which is 3-4 hrs old.

3: Mix the batter with your hand in circular motion after adding salt. This definately helps the batter to ferment well.

4: In case of cooler climate. Place your batter in Oven with just the light ON.

Sambhar

Sambar is a delicacy of South India. It is one curry which goes extremely well with Rice, Idli , Medu vada , Dosas or Uttapam. Every house has its own version of sambar. This is my quick version of sambar and that how I always prefer making. Here is my version of Healthy Quick Sambar.

Ingrediants

1/2 cup Toor Dal/ yellow pigeon peas

1 cup assorted veggies of your choice.

I have used the following : Opu, Red Pumpkin, Yam

Red Chilli Powder

Turmeric powder

Sambar Masala ( I use the MTR or 777 Sambar Masala)

1 tbsp Tamarind

For Tempering

2 Tbsp Clarified Butter/Ghee

2 tsp Mustard seeds

1 tsp Cumin Seeds

pinch of Hing

4-5 Fenugreek seeds 

2-3 Dry Whole Red Chilli

Procedure

 Wash and soak the toor dal for about 5  min. 

Chop the veggies and keep aside. You make take some more veggies like potatoes, tomatoes, brinjal, carrots. But this is wat I prefer to use mostly.

Since my husband is picky eater lolzzz so I need to hide the veggies and I feel its the best way as well, even I don't like those soggy veggies coming my way in sambar. If you want the veggies to be seen well. You may pressure cook both separately and then mix them.

In a pressure cooker , mix the dal,veggies, add little salt, red chili powder and little turmeric and cook for about 3-4 whistles or about 15 -20 mins. 

Once the pressure is cooled open the lid. This is how it would look. Mostly the veggies would have dissolved. You may even use a hand blender to mix it well or leave as is.

Add about 3 tbsp of Sambar Masala. This is the closest I find to the homemade ones.

Mix well.

Take about a 1 tbsp of tamarind and keep it in the warm water. The pulp starts to form once the it softens. Add the tamarind water to the sambar by squeezing it well.

Add enuf water till you attain the desired consistency of the Sambhar. Keep the Sambhar to boil for atleast 15- 20 mins.

For Tempering: In a small vessal , take ghee once hot enuf, add all the ingredients mentioned above. And it to the sambar.

 
Serve Steaming hot with anything you like!!

Do try it out and like my page if your are inspired. It is motivating to see your comments.Thanks!

PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)