February 24, 2021

Kos Pattani Poriyal | Cabbage peas stir fry


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Poriyal (tamil),Palya(Kannada) ,Thoran(Malayalam) means a simple vegetable stir fry using minimal spices.
Poriyal is a quintessential part of any South Indian meal and is served alongside sambar or rasam in the main course.  As the curry is garnished with coconut it is also called as "Thenga pota curry" in Tamil . "Thenga" in Tamil means coconut and "podardhu" means to put .

The chopped vegetables are stir fried and cooked in a  tempering of mustard seeds,udad dhall (de husked black lentil),dry red chillies,asafoetida,turmeric and salt. Once the vegetables are cooked well , there is a liberal garnishing of freshly grated coconut making it totally delectable and delicious. 

Kos pattani poriyal /curry /thoran is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya .



Kos pattani poriyal is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya . 

Cabbage is known as "kos/kosu" in Tamil , Malayalam ,telugu and kannadi and "Pattani" means green peas.

If you are a fan of coconut based stir fry curries then you must try out our family's favorite poriyals on my blog. 
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

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Kos pattani poriyal is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya .


Ingredients

3 cups finely chopped cabbage
2-3 green chillies finely chopped
7-8 curry leaves
handful of fresh peas 
3 -4 tbsp grated coconut  (frozen / fresh)
1 tsp mustard seeds
1 tsp channa dhall / bengal gram
1 tsp udad dhal /de husked black lentils
chopped corriander/cilantro
pinch of turmeric
Pinch of asafoetida (skip for Gluten free)
2 tsp cooking oil (coconut oil preferably)
salt as needed 



Method

  1. In a kadai / wok,heat a little oil and add the mustard seeds,after they crackle,add the udad dhall,channa dhall and saute until the lentils turn golden brown.
  2. Add the green chillies and curry leaves along with asafoetida and turmeric.
  3. Now add the chopped cabbage and green peas and saute well.
  4. Add the required amount of salt.
  5. Lightly sprinkle water and cook by covering a lid,donot add too much as cabbage tends to get soggy.
  6. Saute occassionally and cook closed until the cabbage is cooked well. The cabbage has to be crunchy at the same time well cooked. 
  7. Garnish with grated coconut and corriander and serve with rice and sambar.
Notes 
  • If you want to save time , you can also prepare this curry in a pressure cooker . 
  • Follow all the steps as is till step 4 mentioned above .
  • Lightly sprinkle water and close the pressure cooker and cook for 1 whistle on medium flame. 
  • Let the pressure release naturally and then add the coconut and mix it well.

February 22, 2021

Masala Pori | Khara Pori - Vegan & GF


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 Masala Pori or Khara pori is a snack that can be put together in no time and takes care of the mid evening hunger pangs and is liked by people of all ages . 

Puffed rice is widely used in India in preparation of  various sweets and savories . Jhalmuri and Bhelpuri are two most popular Street food special that make use of puffed rice. 

Masala Pori or Khara pori is a snack that can be put together in no time and takes care of the mid evening hunger pangs and is liked by people of all ages . Kadle.pori , masal pori , khara puri , sukha  bhel , masala mammara , sev mamra , khara mamra , sev kurmura .


 It is known as Pori in south India , Murmura/Kurmura / Mammara in the North India. Puffed rice is prepared by heating the rice kernels at a very high temperature under pressure and steam .The kernels then pop and we get puffed rice.  

Usage of puffed rice is not limited only to snacks,but it also plays a vital role on the devotional front too especially in Southern India .

Pori and vellum (puffed rice & jaggery) is one of the main offerings to Lord Ganesha , the devotees who travel to Sabrimala for pilgrimage also offer this Pori along with coconut and ghee to Lord Ayyappa .Pori Urundai i.e . Sweetened puffed rice balls are offered on the holy auspicious occasion of Karthigai Pournami .(karthik poonam - full moon day in the months of November- December)

Sujata ji of Batter up with Sujata , wanted us to share some quick recipes which are our family favorite for the 286th week of FMBH . So presenting to you all our family favorite and all time staple snack , Masala Pori for you all to try and enjoy .  Suja ji's Aloo chat is on my mind ever since she posted it on her blog . The pictures are so appealing and appetizing, that is making me want to try it out at the earliest.  

Masala pori is also known as Kadle pori because we add spiced and roasted groundnuts in plenty while preparing this snack.  We like our masala pori to be mildly spiced with just some red chilli powder but you can also spice it up with garam masala, sambar powder or even chaat masala. You can also add small bits of deep fried dry coconut pieces, cashews and some boondi too .

Masala Pori or Khara pori is a snack that can be put together in no time and takes care of the mid evening hunger pangs and is liked by people of all ages . Kadle.pori , masal pori , khara puri , sukha  bhel , masala mammara , sev mamra , khara mamra , sev kurmura .

Preparation Time -  5 mins
Cooking Time - 7 mins
Complexity - simple
Makes 250 gms 

Ingredients 
250 gms puffed rice 
Handful of groundnuts 
Handful of fried gram /chutney dhall 
Few curry leaves 
1tsp red chilli powder 
1/4 tsp turmeric 
Salt as needed 
1 tbsp oil 

Method 
  • In a deep thick bottomed pan heat the oil and fry the groundnuts followed by fried gram till they turn crisp 
  • Fry the curry leaves and add the chilli powder, turmeric and salt. 
  • Add the puffed rice and mix it well such that each puffed rice is coated well with the oil and spice mixture .
  • Keep tossing the puffed rice for about 1 or 2mins until it turns crisp and crunchy.
  • Once it feels crisp , turn off the stove and let it cool for 10 to 15 mins .
  • Carefully transfer to an airtight, moisture fee container and store it .
If you have liked this recipe, show some love by sharing your feedback. 

Pinterest link  https://pin.it/1pKANiT

Masala Pori or Khara pori is a snack that can be put together in no time and takes care of the mid evening hunger pangs and is liked by people of all ages .



 





February 15, 2021

Kunukku Paniyaram | Dal Appe | Lentil Dumplings - Vegan Snack


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Kuzhi Paniyarams , Appe, Paddu, Ponganalu are different names for a very tasty shallow fried snack made in India.  This snack is made in a special vessel called as "Paniyarakal" , " Appe Patra"  or "Aebelskeiwer Pan" .  It is also known as "Appakaaral" in Tamil.

Kunukku paniyaram is a protein rich appe made using various lentils. The lentils are soaked and ground to a fine batter along with chillies and curry  leaves,later fried in the appe pan. We can call this a no fried version of Kunukku, dal appe , lentil dumplings using Aebelskeiwer pan , how to make dal appam , kunukku paniyaram


The pan is traditionally a very heavy one made out of cast iron with small fissures or moulds. 
Over the long time usage ,the pan gets seasoned very well and acts almost like a nonstick pan . When cooked on slow fire , the paniyarams or appams turn out crispy from the outside and soft from inside . Modern kitchens make use of Nonstick appe pans too for ease of handling ,cleaning and maintainence.



This time for the 285th week of Foodie Monday blog hop , it was my turn to suggest the theme , and the Paniyram Pan won over hands down against Welcome drinks which was another option I had suggested for voting.  
Come back to my Facebook space and check out the various innovative and lipsmacking recipes dished out by my co bloggers using the paniyram pan .


Traditionally the kuzhi paniyarams or uppu appams are made using fermented batter prepared  with soaked udad dhall and rice or even left over idli batter .  I frequently make paddus with left over idli  batter by adding some vegetables and freshly prepared tempering.  The recipe can be accessed by clicking here .

The sweet variety is  known as Nei Appam or unni appam and is made using rice flour or wheat flour  and jaggery is used for sweetening. 
You must definitely try out Watermelon Nei Appam which I have on my blog . It can be served as a dessert during any special occasion. 

Now a days , lot of varieties are being made using millets , oats , quinoa as well .
We can also  make vadas , sabudana vadas,kothimbir vadis etc to avoid deep frying keep up with healthy lifestyle and relish some guilt free indulgence.   I have tried to make kothimbir vadis too using the appe pan and it was a super hit. The recipe will be posted soon on my blog .

Today's recipe is a protein rich appe made using various lentils. The lentils are soaked and ground to a fine batter along with chillies and curry  leaves,later fried in the appe pan. We can call this a no fried version of Kunukku - a traditional deep fried  South Indian snack ,the recipe which is already on my blog .

Show some love by pinning this recipe 

Pinterest link - https://pin.it/4fUESiW

Kunukku paniyaram is a protein rich appe made using various lentils. The lentils are soaked and ground to a fine batter along with chillies and curry  leaves,later fried in the appe pan. We can call this a no fried version of Kunukku

Soaking Time - 45 mins to 1  hr 
Preparation Time - 20mins
Cooking time - 20 min per batch 
Complexity - easy 

Ingredients 
3/4 cup channa dhall /bengal gram dhall /kadalai paruppu
1/4 cup thoor dhall /pigeon peas /thuvaram paruppu 
1/3 cup moong dhall/split yellow lentil
2 tablespoon rice 
2 tablespoon  udad dhall /ulutham paruppu (for softness)
3 to 4 dried red chillies
2 green chillies
1 tablespoon grated fresh coconut 
Salt as needed
Pinch of hing/asafoetida  (skip for gluten free)
10 to 15 curry leaves /kadipatha 
Handful of finely chopped corriander
Oil as needed 

Method 
  • Wash the dals and rice multiple times and soak it for 45mins to 1 hr . The water used for soaking should be 1 inch above the dhalls and rice after washing. Soak the dried red chillies also along with the dhalls. This will make the chillies soft and will grind easily. 
  • After 45mins, drain the water and add it to a blender along with salt , grated coconut, asafoetida and few curry leaves.  Reserve the balance for adding to the batter .
  • Add water little by little and grind to a semi thick batter . The batter has to be smooth and of dosa batter consistency. Only then it will be easy to pour in the appe pan.
  • Transfer the batter to a mixing bowl, add in the chopped corriander and curry leaves and mix well . You can add some finely chopped cabbage ,mint leaves or chopped onions also if you like . I have not added. 
  • Heat the paniyaram pan and pour tsp of oil in each of the holders and let it heat well 
  • Once , the oil is heated slowly pour a small amount of batter into each kuzhi/holder carefully and let it cook nicely from the downside .
  • Now with a spoon carefully flip it over and let the other side also turn crispy and golden brown.
  • Drain it carefully and repeat another batch until all the batter is over . Serve hot with some chutney or it can be had as is with some piping hot filter coffee or masala tea.
Notes
  1. Incase you are unable to prepare paniyaram after soaking, drain the water and keep it in the fridge and you can grind it the next day and make it.
  2. Never leave the soaked dals outside as it will ferment and give out a foul smell .
  3. You can also grind the batter and keep it in the fridge and use it later for frying . Try to consume within 24hrs as the batter will begin to turn sour and the sour taste may not be liked by all .







February 01, 2021

Bread Bhajiya | Bread Pakoras


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 Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India. The snack is filling all by itself that many people have it even as a lunch option if they are pressed for time or have no restaurants close by. 

Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.  

Apart from the simple variant, there are many variations like stuffing two slices with potato filling and then deep frying the gram flour coated bread or at times slices are layered with green chutney and sauce and then deep fried

Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India.  Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.  Bread bhajji, bread pakora , ब्रेड भजिया   ,bread pakoda, how to make crisp bread bhajiya at home

Street food culture basically came into existence to help people especially laborers have some food which can be affordable and they can easily grab a meal as they keep working..but over the time it so happened that Street food became everyone's choice due to various varities , options and tasty choices being made right in front of your eyes and at a pocket friendly price too. 

Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India.  Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.  Bread bhajji, bread pakora , ब्रेड भजिया   ,bread pakoda, how to make crisp bread bhajiya at home

If you are wondering why am I talking of street food , then let me tell you this week my namesake who blogs at Photowali, suggested we share popular Street food recipes for the 283rd week of FMBH . Priya has shared everyone's favorite Pav Bhaji as part of the theme posting.

Bread or paav is widely used in street foods all over India. Children as well as adults both love to munch on delicacies made using Bread. 

If you are a bread lover like me, then you must definitely check out these special street foods of Bombay which are too hard to resist. 

Mumbai Special Toast sandwich 

Vegetable Cheese Grill Sandwich 

Buttery Paav Bhaji 


The other famous street food delicacies from Mumbai is also on my blog , do try them and I  promise you will be spoilt for choices 😉  . The links are added below here 







At home we  like our bread pakoras plain and spicy without any stuffing . I generally make the batter a little spicy by adding some extra chilli powder . The bread slices are either cut into triangles or small squares  , both of them taste equally delicious.  I retain the bread crust and don't cut the edges . These edges when deep fried in oil gives a very nice crunch while we take a bite of the pakora . Sprinkle some chat masala over the bajjiya and serve it with hot masala tea.

Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India.  Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.  Bread bhajji, bread pakora , ब्रेड भजिया   ,bread pakoda, how to make crisp bread bhajiya at home

Preparation Time- 10 mins

Frying Time - 20 mins

Complexity - simple

Serves - 3 to 4 

Ingredients 

6-7 bread slices 

1 cup gram flour/besan

2 tbsp rice flour

2 tsp red chilli powder 

Salt as needed

1/2 tsp ajwain/carom seeds 

Pinch of asafoetida 

Chat masala to sprinkle.

Oil to deep fry

Method 

  • Cut the bread slices in to triangles or small squares the way you like .
  • In a wide mixing bowl , add the gram flour , rice flour , salt, chilli powder ,carom seeds and asafoetida with water and make a batter . The batter should be off dropping consistency like that of dosa batter .
  • Heat the oil in a deep kadai. 
  • Dip these bread slices in the gram flour batter and drop them into the oil carefully. 
  • Fry them on medium flame until the oil ceases to sizzle and the bhajiyas are fried to golden brown color and look crisp .
  • Drain them on an absorbent paper and serve hot with some green chignrybor tomato sauce with a dash of chat masala sprinkled over .
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Bread Pakoras or bread bhajiyas are very famous as street food special across the northern part of India.  Bread slices are dipped in gramflour batter which is spiced using red chilli powder , finely chopped chillies and the slices are deep fried in oil.