Wednesday, 21 December 2011

POORI MASALA



POORI MASALA


WHAT YOU NEED:


Potatoes  4 medium
Onions 2 medium
Green chillies 4
Ginger, chopped 1 tsp
Mustard seeds 1 tsp
Turmeric powder 1/4 tsp
Udad dal. 2 tsp
Curry leaves 2 sprigs
Coriander leaves, chopped 2 tsp (optional)


SOUTH INDIAN'S FAV BREAKFAST..




HOW TO MAKE:


Pressure cook the potatoes for 15 minutes.
Peel off the skin and mash them roughly and keep aside.
Chop the onions into big pieces.
Heat 3 tsp oil in kadai, add mustard seeds to it, when mustard starts fluttering add udad dal, ginger, slit green chillies, curry leaves. Saute for a while, then add chopped onions, saute till it becomes translucent.
Add mashed potatoes, salt and some water. Mix well.
Add turmeric powder, mix thoroughly.  Check the water. If you want gravy add water. Some love this dry.
 In the end decorate with coriander leaves. 


The same masala can be prepared for MASALA DOSA.


POORIS AND MASALA, A GOOD COMBO...




FOR THE POORIS:


WHAT YOU NEED:


Wheat flour 2 cups
Salt to taste
Water for kneading
Warm oil 3-4 tsp
Oil to fry


In a big mixing bowl, dissolve salt in some water.
Add wheat flour in the mixing bowl and start mixing it. 
Make a firm dough and knead well, while kneading add warm oil to make it soft, but firm. Poori dough should be little harder than chappati dough.
Keep it covered for half an hour.


Take out the dough and again knead, make small balls. ( smaller than chappatis)
Sprinkle wheat flour  on the balls and roll out as pooris.


Heat the kadahi with enough oil. When the oil is too hot slid a poori in the oil and fry till brown  on both the sides.


These hot pooris and masala makes the best breakfast on week ends here...:))

1 comment:

venkatesh kamath said...

Indeed after the Idli Sambhar which adores the dining table on Sundays at most of the homes in south India Poori bhaji is second to none.
Both type of Bhajis are great like the only potato bhaji the dry type and the one with onions in stew like gravy.
Hot pooris and bhaji are awesome anytime.

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