Spinach Poori (Palak ki poori)

My Sunday Brunch Idea!!

Spinach is one of the most nutritious and healthy greens among all vegetables. Though low in calories, it contains higher concentrations of minerals, vitamins and other phytonutrients. Spinach also has a high calcium content.

Spinach is always recommended by the nutritionists. 

Don't you remember our dear "Popeye the Sailor Man"?? After all he becomes the strongest after consuming Spinach.

I generally don't promote deep fried food at home. The food submerged in hot oil is not so good but surely is a delectable way to enjoy food. 

Being a Sunday today & the demands coming in from my husband dear I chose to cook the hot sizzling pooris. Also, the fresh green leafy veggie was just brought in so it got me thinking & finally the recipe is here....

You need:

• Spinach - 1/2 kg
• Wheat Flour - 1/2 kg
• Green Chillies - according to ur tolerance. I took 8
• Salt - as per taste
• Oil - for deep frying

Method:

Wash the spinach leaves & put them in a grinder with the green chillies. Grind to make a paste. Add the paste in the wheat flour with the salt to make dough. Knead it a little hard. If too soft the pooris will absorb more oil. 

Now, heat a wok  with oil in it for deep frying & meanwhile with a rolling pin make the pooris in the shape you desire.. mostly it is round or oval in shape. Now immerse it in the hot oil & voila the pooris are ready. Serve them hot with chhole or aamras.

Coconut Barfi - Happy New Year!!!

Wish you all a very happy & a prosperous new year! 
It's time to celebrate yet another beginning!! 
Kuch meetha ho jaye :)




Quick & Easy! Made very often at our place.

Ingredients:

• Milk - 1 ltr
• Grated Coconut - 2 cups
• Sugar - 1 cup
• Ghee - 1 tbsp
• Powdered Cardamom - 1/2 tsp
• Dry fruits - Optional

Method:
Take a pan & heat milk on medium flame. When it starts boiling add the grated coconut & lower the flame. Let it cook for sometime. You will see that boiling makes the milk thicker with layers of cream forming on top. Stir it once in a while to avoid settling of coconut at the bottom of the pan & getting burnt. Add sugar after 10 minutes.Keep stirring till the milk & coconut become thick & stick together. Now, add the powdered cardamom & the ghee.You can choose to add some chopped dry fruits to make it nutritious & rich.
When done pour it in a greased plate & you can cut them in the shape you desire. The most common shape is  of a diamond.

Note:

• The sugar can be put according to taste. 
• Many recipes will make you fry the grated coconut & add it to a sugar syrup & may be just  2-3 tbsps of milk only. But I stick to my mother's recipe given above.

Sweet & Tangy Thick Tomato Preserve

My Grandma used to prepare this for me each time I went to Chennai during my summer vacations. She is no more! But my mother makes it every time I demand for it. This is mom made which I picked up when I had gone home to see my parents. 

It's delicious & simply irresistible!

Ingredients:

• Ripe Tomatoes - 1  kg
• Red Chilli Powder - 3 tbsps
• Jaggery - 100 gms
• Asafoetida - A pinch
• Tamarind - 25 gms
• Salt - As per taste
• Oil - 100 gms

Method:
Grind the tomatoes & the tamarind to make puree. On low flame keep a wok & pour the tomato puree, add salt, asafoetida & red chilli powder. Cover the wok with a lid for 2 minutes. Now take off the lid & pour some oil. Break the jaggery into small pieces & add it to the puree. Do not pour all the oil in one go. Slowly once in a while keep adding 2-3 spoons & cover it with a lid for a few minutes again repeat the process till all the oil is consumed. Now let it cook on low flame till it gets thick & starts leaving the wok. It should not stick to the wok. Your tomato preserve is ready within 1 hour if prepared on gas stove. In a microwave it will take around 15 minutes only.

Note:

• The red chilli powder can be used according to your tolerance to its taste
• The shelf life of this preserve is over a month
• You can use it as a jelly/jam on toast or with rolls & chappatis
• I enjoy it with Idlis & Dosas too

Tomato

Adai - Karthigai Poornima

I am back from my vacation so its time for me share with you all my pending recipes for 

Karthigai Poornima.

ADAI - Is a salty pancake similar to dosa. 

Ingredients:

• Rice - 2 cups
• Arhar Dal - 1 cup
• Black Urad Dal - .5 cup
• Dried Whole Red Chillies - 4
• Green Chillies - 4
• Asafoetida (Hing) - 1 pinch
• Curry Leaves - Few 
• Black Peppercorns - 5
• Salt - As per taste

Method:
Soak the rice, arhar dal & urad dal for 3 -4 hours. Now Grind them in a mixer/grinder along with all the other ingredients till the consistency of the paste becomes a little coarse. When I say little kindly ensure that it is only little coarse rest batter should be smooth enough to make the pancakes. You can check it by taking a small dab between your fingers & rubbing it. Don't worry if the paste comes fine as the adai can still be made.
Now, either you can start preparing it now or else wait for a few hours for the batter to ferment & then start preparing them.
It is to be made similar to dosa on the hot griddle while brushing it with some oil so it cooks well & comes off easily if not using a non stick pan.

Variations:

• You can use white urad dal instead of the black ones too
• I have tried mixing both black & white together also & even that tastes great

Note:

• Adai can be eaten as a snack or even for breakfast
• It is high in protein as we use lentils in it
• It can be served with Jaggery pieces, tomato sauce or any sweet & tangy chutney
• You can add chopped onions to the batter also