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Thursday, June 19, 2014

KARA PORI / MASALA KARA PORI / SPICY PUFFED RICE / MURMURA CHIVDA

Kara Pori Recipe,Masala Kara Pori, Spicy Puffed Rice, MURMURA CHIVDA

INGREDIENTS:

Puffed rice(pori) - 4 cups
Pottukadalai (roasted gram) - 1 tablespoon
Peanuts - 1 tablespoon
Oma podi (sev) - 1/4 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - Puffed rice will be salted. Check and add if necessary.
Ghee - 1 tablespoon

METHOD:

Heat ghee in a pan. Add peanuts. When they are crispy add  pottukadalai, turmeric powder, chilli powder and hing. Give a quick saute and add  all other ingredients. Simmer the stove and mix well until the puffed rice gets coated well with all the spices and turns crisp. Crispy Kara pori is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can be used. Roasted peanuts can be used.

Friday, June 13, 2014

PANEER KACHORI / SPICY PANEER POORI

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

INGREDIENTS:

Maida -  2 cups
Corn flour - 2 tablespoons
Paneer - 100 gms.
Grated ginger - 1 tsp.
Green chilly - 2 (chopped)
Coriander leaves - 2 tablespoon ( chopped)
Turmeric powder - 1/4 tsp.
Kasoori methi -  2 tablespoon
Salt  - to taste
Oil - to deep fry

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

METHOD:

Heat a spoon of oil and saute ginger and green chillies for 10 seconds. Grind alongwith coriander leaves to a coarse paste.

Take an easy to knead bowl and add all ingredients. Add a spoon of oil and mix well. Add water little by little and knead it to a stiff dough. Knead well.

Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to a small poori. (Oil for frying will be very clear if the dough is flattened with oil. Do not dust with flour).

Heat oil in a pan and when hot, drop the rolled kachori gently into it. Flip on both sides until golden brown. Serve hot with pickles.

NOTE: This goes well with pickles. This tastes good as it is, without any side dish. 


Monday, June 9, 2014

PANEER BUTTER MASALA (DHABA STYLE) (JAIN)



This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while  in restaurants the gravy will be more with few paneer pieces.  


INGREDIENTS:

Paneer - 200 gm
Tomato - 3
Butter - 2 tablespoons
Fresh cream - 2 tablespoons
Oil - 1 tablespoon
Salt - to taste
Kashmiri chilli powder - 2 tablespoons
Punjabi garam masala - 11/2 tsp.
Sugar - a pinch
Kasoori methi - 1 tsp.
Coriander leaves finely chopped - 1 tablespoon ( for garnishing)

To fry & grind to a paste:
Cumin Seeds - 1 tsp.

Cloves - 2
Black Cardamom - 1

Green Cardamom - 1
Cashews - 6
Yellow pumpkin - 1 cup (finely chopped)
Green chillies - 1 or 2 (slit)
Ginger - 1/2" piece
Oil - 2 tsp.

METHOD:

Wash and dice paneer to cubes.

Heat oil in a pan and add one by one in order, the items given in "To fry & grind to a paste". Saute well and when cool grind to a fine paste. Keep aside.

Blanch, peel and puree tomatoes.

In a pan, heat a tablespoon of oil and butter, add tomato puree and saute well until oil leaves the sides. Add kashmiri chilli powder, ground paste and salt. Saute well. Now add cubed paneer and mix well. Add fresh cream, kasoori methi, sugar and punjabi garam masala, mix well and cook in low flame until oil leaves the sides and thick.

Garnish with coriander leaves and serve hot with rotis, naan, kulcha or phulka.

NOTE : You can add water to get the desired consistency. I have replaced pumpkin for onions.
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