Puri with Alu/Potato Curry and Bhurji/Egg Curry- Today's Lunch

 

 

Puri or Poori a South Asian fried flat bread is prepared from dough of atta(wheat flour or sometimes maida/all purpose flour) and salt, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in color, they are removed and served hot along with some accompaniment like potato curry, egg curry, sheera/halwa and the most famous one including bature or choley.

It is mostly served in ceremonies or rituals and is also offered as prasadam or neivedyam to God. Since it is deep fried in oil remember to put them on tissue to remove the excess oil . I made these for our lunch today along with potato and egg curries. These two curries are S's favorite :) and I guess we both have excercise more this weekend for indulging in this kind of food ;).

Serves - 2 people
Cooking and Preparation Time - 30 -40 mins approx

Ingredients :

Wheat Flour - 2 cups
Salt - a pinch
Warm water, small quantity of milk and a tbsp of oil to knead the dough

Method :

1. Divide the dough into small golf ball-sized portions and roll these portions into balls between your hands till they are smooth.
2. Flour a rolling board lightly and roll each ball into a small palm sized circle.
3. Heat the oil/ghee in a thick bottomed pan and deep fry the pooris one at a time.
4. Press gently on each side of the poori with a slotted spoon which will help them to puff up.
5. Fry each side till golden and drain.

Egg Bhurji or Simple Egg Curry :

Serves - 2 people
Cooking and Preparation Time - 15 mins approx

Ingredients :

Eggs - 2-3
Onions - 1 medium thinly sliced
Few Curry leaves
Coriander- 1/2 cup chopped
Green Chillies - 2 vertically slit
Cumin seeds- 1/4 tbsp
Turemeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Ginger Gralic paste - 1/4 tbsp
Oil- 2-3 tbsp

Method :

1. Heat oil in a non stick pan add jeera/cumin seeds, sliced onions, curry leaves, turmeric powder, green chillies, ginger garlic paste and saute.
2. Then add chopped coriander, chilli powder, salt and saute.
3. Now add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps.
4. Serve hot with puris or roti or any bread of your choice.

Alu/ Potato Curry :

Serves - 2 people
Cooking and Preparation Time - 20 mins approx

Ingredients :

Potatoes - 2-3 medium boiled, skin peeled and mashed
Onion - 1 medium thinly sliced
Green chillies - 2 vertically slit
Few curry leaves
Corinader - 1/2 cup chopped
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Oil - 2-3 tbsp

For Tadka or Tempering :

Cumin or Jeera seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad Dal or Chana Dal - 1/4 tbsp

Method :

1. Heat oil in a non stick pan add cumin, mustard seeds, urad dal and fry till they start to splutter.
2. Add sliced onions, curry leaves, turmeric powder, green chillies and saute till onions get translucent.
3. Then add choopec coriander, chilli powder, salt and saute.
4. Now add mashed potatoes and mix well.
5. Cook for 5-10 mins and the curry is ready.
6. Serve hot with puris, rotis or any bread of your choice.

Vishu's Tip :

• Try to prepare the dough 15-20 mins before making puris to avoid excess absorption of oil by them.
• The secret for soft puris is kneading. The more you knead the dough the softer the puris will be.
• Try to roll some dough balls and place them on a paper before frying them in batches to be easy.

Okay then have a nice weekend everyone :).

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Pyttipanna/Pytt i panna - Our Breakfast today

 

Pyttipanna, also pytt i panna, Swedish for "leftovers in pan," is a hodge-potch of food similar to hash.

Those of you who have visited IKEA store will know about this dish very nicely, since it is in one of their recipes they serve. This dish was originally made from leftovers of past meals but now it is far more common to prepare pyttipanna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish supermarket.

Many variants of the dish exist, amongst other reasons to cater to the growing vegetarian and vegan population. If you have mixed veggies lying in your freezer or fresh ones, they can be used to make this as a breakfast or snack.

Serves 2 people
Cooking and Preparation Tme - 15 mins approx

Ingredients :

Mixed Veggies - 2 cups frozen or fresh ( I used fresh baby carrots, beans, potato(1) cut into small pieces and corn (frozen))
Onion - 1 small finely chopped
Pepper- 1/4 tbsp or less according to your spice level
Oil - 2 tbsp
Salt to taste

Method :

1. First microwave the potato with skin peeled diced into small pieces for 4-5 mins and keep aside. 
2. Then heat oil in a non stick pan and fry the chopped onions till they change color.
3. Now add mixed veggies except the diced potatoes and saute.
4. Add salt, pepper and saute.
5. Fry for few mins and then add the potatoes and saute well.
6. Cook covered and saute for every 3-4 mins.
7. Fry till all the water from the veggies evaporate and become dry.
8. You may add little salt if its needed and fry the potatoes till they change color for good taste.
9. Serve hot as breakfast or snack.

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Carrot Curry with Roti for Lunch

 

I was trying to empty my refrigerator then, I stumbled upon the baby carrots and decided to make this curry..
Its basically an everyday curry which we all make and no big list of ingredients in it, making it simple and most of all very healthy. Since, I had baby carrots I had to cut them carefully but normal carrots can be used  either by cutting or grating them. This is our lunch today :) with rotis.

Serves 2 people
Cooking and Preparation Time - 15-20 mins

Ingredients :

Carrots - grated or cut vertically - 1.5 cups
Onion - 1 small chopped
Few curry leaves
Coriander - 1/4 cup chopped
Turmeric Powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Lemon juice - 1/24 tbsp optional
For tempuring :
Oil - 2-3 tbsp
Urad Dal / Chana Dal - 1/2 tbsp
Mustard Seeds - 1/4 tbsp
Cumin Seeds - 1/4 tbsp

 

Method :

1. Heat oil in a non stick pan add the chana or urad dal, mustard seeds, cumin seeds and let them splutter.
2. Then add chopped onions, turmeric powder , chopped corainder and fry till the onions are translucent.
3. Now add chilli powder , salt and fry.
4. Then add carrots and saute well.
5. Cook covered on low-medium heat for 10-15 mins until the carrots are cooked well.
6. Add lemon juice if you like and garnish with coriander.
7. Serve hot with rice or rotis.

 

 

Vishu's Tip : Try to microwave the carrots after cutting or grating if cooking in a non stick pan so that the curry is done faster without burning.

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Alu Poha / Atukula Pulihora / Atukula Upma

Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.

Flattened Rice has different names in differect languages like 'Atukulu' in Telugu, 'Poha' in Hindi, 'Aval' in Tamil and many more.

One can make a simple meal out of it within minutes and it will be a nice delicious recipe too. I used some potatoes and combined it with Poha so the name 'Alu Poha'.

Serves - 2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Thin Poha/ Atukulu - 3 cups approx
Potato - 1 large or medium diced into cubes and microwave in a cup of water for 2-3 mins
Onion - 1 medium finely chopped
Carrots - 1/2 cup grated
Coriander - 1/2 cup chopped
Few curry leaves
Chana Dal - 1/2 tbsp
Mustard Seeds - 1/4 tbsp
Peanuts/ Groundnuts - 1/2 a handful or more if you like
Water - 1 cups or more enough to cook the Poha
Oil - 3 tbsp
Lemon juice - 1 tbsp

Method :

1. Heat oil in a non stick pan, add peanuts, chana dal, cumin seeds, mustard seeds and fry till they crackle.
2. Once they start to crackle, add chopped onions, grated carrots, turmeric powder, curry leaves, chopped coriander and fry till the onions become translucent.
3. Then add chilli powder, salt and mix.
4. Now lower the heat and add the poha with the diced potatoes which were slightly boiled in microwave and mix well.
5. Add the water enough to cook the poha, mix well and cook it covered on low to medium heat till all the water gets absorbed and the poha looks thick and cooked.
6. Add lemon juice, garnish with chopped coriander and serve hot.

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'U' for Uttapam with Idli batter

Uttapam is traditionally made with tomatoes or an onion-chilli mix; other common ingredient choices are coconut or mixed vegetables. It is a dosa like dish which is made by cooking the ingredeints in the batter.I have used Idli batter and  garnished with toppings like chopped onions, green chillies, tomatoes and little jeera too. Many of us use our leftover Idli batter for preparing them. Nowadays, ready made instant mixes are also available in the market for making Uttapams.They  are good when served in combination with chutneys (my fav ginger pickle) and sambar.

Serves 2 people ( I used 2 cups to make 3-4)
Cooking or Preparation Time 10-15 mins for 3-4 Uttapams

Ingredients :

Idli batter - 3 cups
Onions (1 medium) , Tomatoes( 1 medium), Green Chillies (2), Corainder(1/2 cup)-finely chopped
Cumin/ Jeera seeds - sprinkle on each Uttapam - 1/4 tbsp (optional)
Oil for frying

Method :

1. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in a circular motion.
2. Now add the toppings on it and then put oil on the corners.
3. Let it heat for few mins till you notice that it is turning color and remove it from heat.
4. Serve hot with your favorite chutney or sambar.

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