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July 31, 2017

Beetroot Poori | Poori Varieties


I have been experimenting with different colored poori’s earlier. The Beetroot Poori is pink color makes it very attractive and attention grabby. Kids and adults both will have atleast one poori more than usual. Of course, it is healthy too.


Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:
Wheat Flour
1 cup (1 cup = 240 ml)
Chopped Beetroot
1 ½  cup
Salt
As required
Water
As required
Oil
For deep fry

Procedure:
1. Wash and peel the skin of the beetroot using the peeler. Chop them into small chunks.
2. Grind them into a smooth paste with little water using the mixie.
3. Strain the beetroot juice using the strainer. Add little more water if necessary.
4. In a bowl, add wheat flour and salt. Mix them well.
5. Add Beetroot Juice (from 3)  little by little and knead into soft and tight dough.  Keep it aside for 5 mins. If beetroot juice is not enough to make dough, add water.  Otherwise, if you have more beetroot juice, make beetroot honey juice and have it.
6. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.
7. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.
8. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.
9. Take it out from the oil and drain the oil using the tissue paper.
     Tasty and aromatic Beetroot poori / puri is ready to serve.
Note:
1. Don’t add more water, because the poori absorbs more oil.
2. Don’t leave the dough more than 5 mins, otherwise the poori absorbs more oil.

Related Links:
Poori Recipes                                                       Beetroot Recipes
1. WheatPoori                                                     1. Beetroot Pulao
2. FoxtailMillet Poori                                        2. Beetroot Poriyal
3. Finger Millet Poori                                        3. Beetroot Chips
4. Palak Poori                                                      4.Beetroot Juice

5. Pearl Millet Poori                                           5. BeetrootHalwa
6. Tomato Poori                                                  6. Beetroot Appam                 
7. Multi Grain Flour Poori                                7. Beetroot Paniyaram
8. Jowar Poori                                                     8. Beetroot Dosai
                                                                                9. Beetroot Chutney
                                                                               10. Beetroot Paratha


How to make poori:



July 28, 2017

July 27, 2017

Keerai – Greens Kootu without Coconut


This is very easy and tasty variant of keerai kootu recipes. This can be done with any keerai/greens variety. The main uniqueness of this recipe is that we do not use coconut unlike others.

Click HERE to view 15+ Greens/Keerai Recipes.


Recipe Cuisine : South Indian | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time: 15 mins | Yields: 2 cups

Ingredients:
Any Keerai / Greens
2 cups (finely chopped)
Garlic Pods
5
Moong Dal / Paasi Paruppu
¼ cup
Small Tomato
1
Cumin Seeds
2 tsp
Salt
As Required
To Temper:

Coconut Oil
2 tsp
Mustard Seeds
¼ tsp
Green Chilli
2
Chopped Onion
¼ cup

Procedure:
1. Wash and drain the water from the leaves. Then chop the greens into small pieces.
2. Remove the skin of the onion and chop them into small pieces.
3. In a pressure cooker, add chopped greens/keerai, chopped tomato, cumin seeds, washed moong dal, garlic pods and ½ cup of water.
4. Pressure cook them for 1 whistle in a medium flame. After pressure has gone, remove the lid of the cooker and keep it aside.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Add green chillies (split it into two halves) and chopped onion. Sauté till the onion become translucent.
7. Pour this temper and salt into the cooked greens. Again cook the green for 2 more mins. Add water if needed.
8. Mash them with paruppu maththu (as shown in the pic) or blender.
   
               Healthy and tasty kootu is ready to serve with hot rice.

Note:
1. You can use any greens like thandu keerai, ponnanganni, siru keerai, etc.,
2. Adjust the chilli level according to your taste.
3. I have used Ponnanganni keerai.


July 26, 2017

Radish - Mullangi Chutney


This is very easy and healthy vegetable chutney. . It has different taste and is an interesting side dish you should at least try once.

Click HERE for 40+ Chutney Recipes.


Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 1 cup

Ingredients:
Grated Radish
1  cup
Small Onion
½ cup
Garlic pods
5
Red Chilli
2
Tamarind
½ gooseberry size
Urad Dal
1 tbsp
Split Gram Dal / Chana Dal
1 tbsp
Salt
As required
Oil
1 tbsp

Procedure:
1. Wash and peel the skin of the Radish. Then grate the radish with grater.
2. Remove the skin of the onion and wash it. Cut them into small pieces.
3. Remove the skin of the garlic and chop them into small pieces.
4. Heat the oil in a pan, add urad dal and chana dal. Fry till they become golden in color.
5. Add red chillies and fry for few seconds.
6. Add chopped onion and garlic. Sauté the Radish till the raw smell off the Radish goes off.
7. Then switch off the flame, add tamarind and salt. Allow it to cool down completely.
8. Grind them into a fine paste using little water in a mixie jar.

      Tangy and tasty Radish Chutney is ready to serve. Serve with Idli, Dosa and Parathas.

Note:
1. Use equal amount of big onion instead of small onion.
2. Adjust the chilli level according to your spice level.


Chutney Recipes





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