PEAS POORI

I wanted to prepare zhatpat breakfast because I had got up late today. I had some cooked peas in the fridge, thought using it out, but how? Yes, the idea is not bad making poori out of it. Quick and tasty pooris ready by limited time. Here is the recipe..

PEAS POORI ALONG WITH YAM PICKLE

WHAT YOU NEED:

WHEAT FLOUR - 1 CUP

COOKED PEAS - 1/2 CUP

GREEN CHILLI - 2

CUMIN SEEDS - 1 TSP

TURMERIC POWDER - 1/4 TSP

RED CHILLI POWDER - 1/4 TSP OR TO TASTE

SALT - TO TASTE

CORIANDER LEAVES - 1-2 TBSP, FINELY CHOPPED

PEAS POORI

HOW TO MAKE:

GRIND COOKED PEAS AND GREEN CHILLI TO SMOOTH PASTE.

IN A MIXING BOWL ADD SALT, RED CHILLI POWDER, CUMIN SEEDS, TURMERIC POWDER AND GROUND PASTE, MIX WELL.

NOW ADD WHEAT FLOUR, MAKE A FIRM BUT SOFT DOUGH ADDING WATER LITTLE BY LITTLE.

ADD CORIANDER LEAVES AND MIX AGAIN.

MAKE SMALL SIZE BALLS, DUST SOME WHEAT FLOUR AND ROLL WITH ROLLER.

HEAT ENOUGH OIL IN DEEP KADAHI. WHEN IT SMOKES PUT ROLLED POORI AND FRY ON BOTH SIDES.

SERVE PEAS POORI ALONG WITH ANY CURRY/ PICKLE FOR BREAKFAST

MACHKAT DOSA

This traditional machkat dosa was in my to do list since long. Today I got the ideal time to prepare machkat dosa. It is also made in different ways. Here whole udad Dal with skin is used, but I used normal dosa udad dal. I added green gram here. Both type of rice also can be added that is ukdo and surayi. Here I added only surayi/ White rice. It is very easy and healthy preparation. The recipe goes like this...

Makes 6-7 dosas.

MACHKAT DOSA

WHAT YOU NEED:

UDAD DAL - 1/4 CUP

RAW RICE - 3/4 CUP

GREEN GRAM - 1/4 CUP

COCONUT GRATINGS - 2 BIG HANDFULS

SALT - TO TASTE

MACHKAT DOSA

HOW TO MAKE:

WASH AND SOAK UDAD DAL, RICE AND GREENGRAM IN ENOUGH WATER FOR 2 HOURS.

THEN GRIND ALONG WITH COCONUT GRATINGS TO COARSE THICK BATTER.

HERE NO FERMENTATION IS NEEDED.

ADD SALT AND MIX WELL. ADD LITTLE WATER IF NEEDED.

HEAT DOSA TAVA, SPREAD A LADLEFUL BATTER OVER THE HOT TAVA. MAKE THICK DOSAS. PUT A TSP OIL AROUND THE DOSA, REDUCE THE HEAT TO MEDIUM. COVER AND COOK FOR FEW MINUTES. THEN FLIP THE DOSA AGAIN PUT OIL ATOUND AND FRY WELL.

SERVE HOT MACHKAT DOSA WITH COCONUT CHUTNEY OR PICKLE.

MANGO LASSI

It is summer, most of the times the milk get spoiled. I made thick buttermilk with this spoiled milk. Again there are plenty ripe mangoes in my kitchen. I thought the best way of using both is making MANGO LASSI. IT IS REALLY YUMMY, PERFECT IN HOT SUMMER

WHAT YOU NEED:

MANGOES - 2 OR 2 CUP MANGO PIECES

THICK BUTTERMILK - 1 1/2 CUPS

MILK - 1/2 CUP

SUGAR - 3-4 TBSP OR TO TASTE

CARDAMOM - 3-4

MINT LEAVES - A FEW

HOW TO MAKE:

BLEND ALL THE ABOVE INGREDIENTS IN A BLENDER TILL SMOOTH.

REFRIGERATE TILL THE LASSI IS CHILLED.

SERVE MANGO LASSI IN A TALL GLASS AND GARNISH WITH FEW MSNGO PIECES.