Poori With Spiced Aloo Curry

Poori

Ingredients:

• 1 cup Wheat flour
• 1 tsp Oil
• Salt to taste
• Water as required
• Oil for deep frying

Method:

1. In a bowl, combine the flour, salt and water as required to make a soft dough.
2. Add 1tsp of oil and again knead the dough.
3. Cover and let sit for 10mins.
4. Now divided the dough in to small equal balls.
5. Take one ball of dough and roll it out into 4" to 5" round.
6. Repeat the same process to roll out all pooris.
7. Heat plenty of oil in a kadai until very hot.
8. Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
9. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
10. Serve the poori hot with choley, aloo or other vegetables curries.

Spiced Aloo Curry

Ingredients:

• 1 tbsp Oil
• 1/4 tsp Mustard
• 4 Curry leaf
• 1 cup Onion cut lengthwise
• 4-5 Green Chilly slit
• 1/2 cup chopped Tomatoes
• 1 tsp Turmeric Powder
• 3 Potatoes
• 2 cups Water
• Salt to taste
• 2 tsp Chopped Coriander

Method: 

1. Wash and boil the potatoes. Peel the skin and cut it with knife into small pieces and keep aside.
2. Heat oil in a pan and add the mustard. After the mustard splutters, add the onions, chilly and curry leaves. 
3. Saute them till the onions turn light brownish.
4. Now add tomatoes and cook until they are soft.
5. Add the turmeric powder, salt and 2 cups of water and let it boil for about 5-7 minutes.
6. Add the potatoes and simmer for about 5 minutes.
7. Transfer to a serving bowl and garnish with coriander.
8. This curry goes well with Chapati too.

Fruit Crepes

Ingredients for Crepes:

• 2 large eggs
• 1 cup whole milk
• 1 cup all-purpose flour
• 4 tbsp Sugar
• A pinch salt
• 2 tbsp butter

For the filling:

• 2 bananas
• 3 tbsp butter
• 1 lemon juice
• 3 tbsp sugar
• 1/4 cup Orange juice
• 1/2 cup Raspberries (optional)
• 1/2 cup Strawberries (optional)
• 1/4 cup Apples
• 1 small jar Nutella hazelnut spread
• Confectioners sugar, for serving  

Method:

1. In a bowl, whisk together the eggs, sugar and milk. In an other bowl mix the flour and salt.
2.  In a small pan over low heat melt the butter and cook it until it is light brown.
3. Add the egg, sugar and milk mix to the flour and salt and mix well so that there are no lumps formed.
4. Add the browned butter and mix to the prepared batter. The batter should thin. If seems too thick, thin it out with a little more milk . Let the batter rest for 10-15mins.
5. In the meantime you can do the filling for crepes.
6. Peel bananas, cut into big bits. Wash and cut the apples. You can add any fruit of your choice.
7. In a large pan melt the butter and cook until lightly browned, add the lemon juice and sugar, stirring so that the sugar dissolves.

8. Add the bananas, apples and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries and strawberries (optional). Stir gently to combine. Set this mixture aside and let cool slightly.
9. After the crepe batter has rested for about 10mins,  heat nonstick flat pan over medium heat. Add one big ladle of  crepe batter in the center of the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
10. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the other side for about 15 seconds. Remove crepes and continue with remaining batter.  
11. Now place the crepes on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread.
12. Pour a ladle of fruit filling to one side of crepes, so that you will be able to fold into triangular shape.
13. Pour the fruit sauce on the folded crepes and dust with confectioner sugar.
14. Great for dessert.

Brinjal Pachadi / Chutney

Ingredients:

• Brinjals 4
• Tomatoes 5
• Green chilies  9
• Red chilies 3
• Tamarind  marble size
• Fenugreek seeds 1/4tsp
• Urad dal 3tsps
• Mustard seeds 1 1/2tsps
• Turmeric powder 1/4tsp
• Asafoetida 1 pinch
• Salt to taste
• Coriander for garnishing
• Oil 8tsps

Method:  

1. Wash and clean brinjals. Take water in a bowl, add salt and mix well.
2. Cut brinjals into small cubes and add them to the salt water. Wash them well in the salt solution so that the bitterness of the brinjal is removed. 
3. Take the washed brinjal into a microwave safe bowl. Add little salt and mix well.
4. Place this bowl in a microwave oven and cover it partially.
5. Cook the brinjals on high power for 10 minutes. Stir once in between.
6. Wash and clean the tomatoes. Chop the tomatoes finely. 
7. Take the chopped tomatoes into a microwave safe bowl and place it in the  microwave oven.
8. Cover the bowl partially and cook on high power for 5 minutes. Stir once in between. Keep this bowl aside.
9. Wash, clean and cut the green chilies into small pieces.
10. Break the red chillies into small pieces.
11. Wash, clean and chop the coriander leaves.
12. Now heat a pan and add oil to it. When the oil is hot add the fenugreek seeds and urad dal.
13. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter.
14. Add the cut green chilies and fry well. Add the red chili pieces and asafoetida.
15. Fry well and remove this seasoning by leaving the oil in the pan. Take the fried seasoning into a plate and allow to cool.
16. To the remaining oil add the cooked brinjal pieces.
17. Add turmeric powder and little salt to the brinjal pieces and mix well.
18. Fry the brinjals well till dry roasted. Take them into a plate.
19. Now add the cooked tomatoes and salt to the pan and fry until the tomatoes are thick without water. Take these cooked tomatoes into a plate and let it cool.
20. Now take a mixie jar and grind the seasoning coarsely with tamarind and remove it.
21. To this jar add the fried brinjal and grind coarse, remove it.
22. Now finally add the fried tomatoes and grind to a coarse paste. Remove it.
23. Now mix all the grounded paste together well.
24. Adjust salt if required.
25. Heat a pan pour little oil, when hot add the grounded paste and saute for few minutes.
26. Transfer to serving bowl, garnish with coriander.
27. Serve hot with rice along with ghee.

Note:

1. Be careful with the salt, as you will be adding too many times but very small amount.
2. Do not grind brinjal and tomato together, taste differs.

Onion Sambhar

Ingredients:

• Toor dal 1cup
• Oil 3tsp
• Mustard 1tsp
• Curry leaves 4
• Onion sliced lengthwise 1cup
• Tomato chopped 2
• Garlic crushed 1clove
• Turmeric 1/4tsp
• Chili powder 1tsp
• Coriander powder 1 1/4tsp
• Tamarind  lemon size
• Coriander chopped 4tsp
• Water
• Salt to taste

Method:

1. Wash the toor dal. Cook in a pressure cooker with enough water for about 3-4 whistles. Leave it untouched until the pressure is released.
2. Now drain the dal without water and blend it with a blender. Now mix the remaining water and keep aside.
3. In a bowl add tamarind and pour water until covered, microwave until soft. Remove the extract and keep aside.
4. Heat a kadai or wok. Add oil, when hot add mustard.
5. When the mustard splutters add onions and crushed garlic, fry till transparent.
6. Add chopped tomatoes and curry leaves, fry until the tomatoes are soft.
7. Add turmeric, chili powder and coriander powder. Saute it.
8. Now add the blended dal adjust water. Add the tamarind extract and salt, allow to boil.
9. This sambhar should be very thin, so adjust water to proper consistency and boil it.
10. Transfer to the serving bowl, garnish with coriander.
11. Serve hot with rice, idli, dosa.

Potato Fry

Ingredients:

• Potato peeled and cubed 1cup
• Oil 4tsp
• Mustard 1/2tsp
• Urad dal 1tsp
• Onion chopped 1/2cup
• Tomato chopped 1/2cup
• Chili powder 1/2tsp
• Dhania powder 3/4tsp
• Turmeric 1/4tsp
• Salt to taste
• Coriander for Garnish

Method:

1. Wash the cubed potatoes well. Then put in a microwave safe bowl with 4tsp of water and microwave with lid partially closed for about 6mins.
2. Now heat a pan. Add oil, when hot add mustard, when they splutters add onion. Fry till golden brown.
3. Now add tomatoes and garlic. Fry till the oil oozes out.
4. Add chili powder,turmeric and dhania powder. Saute well.
5. Add the cooked potatoes and salt. Fry well until roasted.
6. Transfer to bowl and garnish with coriander.
7. Serve hot. Goes well with curd rice or any rice.

Sprouts Curry

Ingredients:

• Any Sprouted pulses 2cups
• Oil 3tsp
• Onion chopped 1/2 cup
• Ginger garlic paste 1 1/2 tsp
• Tomatoes chopped 1 cup
• Curry leaves 5
• Turmeric powder 1/4 tsp
• Chili powder 1tsp
• Dhania powder 1 1/2tsp
• Coriander 1/2 cup
• Mustard 1tsp
• Coconut shredded 1/2 cup
• Salt to taste
• Water
• Potatoes cubed 1 cup (optional)

 

Method:

1. Wash the sprouted pulses with water and put it in a pressure cooker.
2. Add potatoes and pour water until the sprouts are covered fully with water.
3. Cook just for 1 whistles. Remove form heat. Allow it to cool.

4. Now take a mixie jar and grind the coconut, coriander and 2tbsp of cooked sprouts with little water to a fine paste. Keep aside.
5. Not heat a kadai or wok. Add oil, when hot add mustard, when the splutters add onions and fry them until transparent.
6. Add ginger garlic paste and fry well. Now add tomatoes and curry leaves, fry them until soft.
7. Add turmeric, chili powder and dhania powder. Saute it.
8. Now add the cooked sprouts and potatoes, pour more water and stir it. Add salt to taste.

9. Now add the grounded paste and adjust the water. Allow to boil for 2mins.
10. Transfer to a serving bowl. 
11. Serve with rice or rotis.

Sprouts

Ingredients:

• Any Whole pulses
• Air tight transparent container 
• Water

Method:

1. Wash the pulses with water.
2. In a bowl add these pulses and pour water generously.
3. Soak it for 8hrs or overnight.

4. Now drain all the water and immediately put it in an transparent container and close the lid tight.
5. The pulses should be wet when you put in the container.
6. Now leave it untouched for two days.
7. As it is transparent you can check the length of the roots coming out.
8. Eat it everyday as Salad or make Sprouts curry.