Monday, March 23, 2015

Poori Urulaikizhangu Masala, Potato Curry


          Poori Urulaikizhangu, whenever I make pooris ( which is not often ), this is the side dish that I make with it. Though we can serve pooris with chana masala and kurmas, in my house this is a favorite. This is an easy dish, the flavors are very simple and there is not much oil or cream or coconut in this dish, so it's light and delicious with the deep fried pooris..
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Wednesday, March 18, 2015

Fluffy Pooris ( Puris )


          It has taken me so long ( more than 3 years ) to post these pooris/puris, though I make rotis/chappathis every other day, I make pooris very rarely, also, till now, I never got a chance to take pictures. Making perfect pooris might be a little hard for a beginner ( I have also been one ), they might turn out flat and crispy. The key to getting soft and fluffy pooris is in preparing the dough correctly and then rolling them, not too thin, of course, all this comes with practice..
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Tuesday, March 17, 2015

Vendakkai Podi Curry, Bhindi, Okra Curry


          Today's dish is another Vendakkai/Bhindi/Okra curry, slightly different from the regular stir fry. Whenever I made vendakka curry, I used to feel that a little tanginess would make the curry more tastier, so sometimes I add some chopped tomatoes at the end. But this time, I wanted to use some tamarind and also to make the curry more interesting, I made a spice powder along with some coconut and tamarind. This curry goes very well with rice and sambar or dal..
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Friday, March 13, 2015

Rava ( Semolina, Sooji ) Idlis


          I had made Rava Idlis from scratch, many years ago and after that, whenever I made it, I used the readymade mix only, but doing Rava Idlis from scratch had always been on my do list. And finally, I did it recently, not once but twice, both the times it came out very well, so from now onwards, no more readymade mix. These idlis can be made instantly, no fermentation, just need some curd and Eno/fruit salt to do the work. I was totally happy with the result, the texture of the idlis was perfect, they were soft and tasted delicious..
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