PARSLEY POORI

PARSLEY POORI

  

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Fine Chopped Parsley	40gm

METHOD:

* Sift flour add salt, Fine Chopped Parsley, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala. 

Spinach Poori (Palak Poori)

SPINACH POORI (PALAK POORI)

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Spinach Puree	50ml

METHOD:

* Sift flour add salt, Spinach puree, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala.

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POORI BHAJI

POORI BHAJI

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
Bhaji
5	Boiled potato	125gms
6	Onion chop	25gms
7	Tomato cubes	20gms
8	Cumin seeds	2gms
9	Whole garam masala	2gms
10	Red chilly powder	5gms
11	Jeera powder	2gms
12	turmeric powder	1gms
13	Corinader powder	2gms
14	Salt	to taste
15	Chopped coriander	2gms
16	Oil	2tsp

METHOD:

1) Sift flour add salt, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

2) Divide into small individual balls.

3) Using roller flatten the dough to 10cm diameter.

4) Deep fry them on the oil.

BHAJI

Heat oil in a pan, add whole garam masala, Jeera, ginger, green chili, then add chopped onion sauté it well.

Now add the turmeric powder, red chili powder and coriander powder  then add  chopped tomato cook it well.

Add the mashed potato mix it well, mix it with Jeera powder, chopped coriander leaves, add seasoning and check, serve hot with the poories. 

Idli

IDLI

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Idly rice	3kg
2	Urad dal	1kg
3	Salt	40gms
Coconut chutney
4	Grated coconut	50gms
5	Roasted channa dal	5gms
6	Green chili	2gms
7	Salt	to taste
8	Ginger	2gms
Tomato chutney
9	Tomato	50gms
10	Red chili	2gms
11	Cumin seeds	1gm
12	Channa dal	1gm
13	Coriander seeds	1gm
14	Curry leaves	1gm
15	Turmeric powder	a pinch
16	Salt	to taste
17	Refined oil	2ml
18	Urad dal	1gm
Coriander chutney
19	Coriander chop	50gms
20	Green chilies	3gms
21	Channa dal	1gms
22	Urad dal	1gms
23	Salt	to taste
24	Curry leaves	2gms
25	Onion slices	5gms
26	Tamarind	2gms
27	Sambhar	150ml

METHOD:

1) Soak the rice and urad dal separately for 4 hours.(Ratio of rice and dal 3:1)

2) Grind it separately to smooth texture at last mix it together with the salt.

3) Keep it under the room temperature for minimum 5hours for natural fermentation.

4) After fermentation don’t mix the batter, by using the round ladle   scoop out the batter, pour it on the idly tray and then steam it for 10mintues.

5) Once it is cooked take it out from the tray keep three numbers per portion serve with the accompaniment of sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada. 

Medu Vada

MEDU VADA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Urad dal	175gms
2	Green chilly chop	5gms
3	Ginger chop	5gms
4	Curry leaves chop	5gms
5	Peppercorns	3gms
6	Hing powder	a pinch
7	Chopped onion	30gms
8	Salt	to taste
9	Refined oil	500gms
	Coconut chutney
10	Grated coconut	50gms
11	Roasted channa dal	5gms
12	Green chilly	2gms
13	Salt	to taste
14	Ginger	2gms
	Tomato chutney
15	Tomato	50gms
16	Red chilly	2gms
17	Cumin seeds	1gm
18	Channa dal	1gm
19	Coriander seeds	1gm
20	Curry leaves	1gm
21	Turmeric powder	a pinch
22	Salt	to taste
23	Refined oil	2ml
24	Urad dal	1gm
	Coriander chutney
25	Coriander chop	50gms
26	Green chilies	3gms
27	Channa dal	1gms
28	Urad dal	1gms
29	Salt	to taste
30	Curry leaves	2gms
31	Onion slices	5gms
32	Tamarind	2gms
33	Sambhar	150ml

METHOD:

1) Soak the urad dal for 2hours.

2) Grind the dal to a smooth paste; mix chopped onion, chopped ginger, chopped curry leaves, peppercorn, hing powder and then salt.

3) Make a thick batter out of all these mixture, take a batter on the hand press it with the thumb on the centre to make a hole and then leave it on the hot oil to deep fry.

4) Once it appears golden colour take it out strain the oil.

5) Serve hot with sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip