Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.

Ingredients:

2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves

Method:

Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **

 

I would love to hear from you. Please do share your feedback along with a picture or any suggestions on my Facebook page PicUrFood

Pyaaz ki kachori

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Made these utterly delicious, crispy, flaky, full of flavors Pyaaz ki kachori last week and that too twice. I was not sure about about the taste before making these as I have never tasted pyaaz ki kachori 🙊 The 1st time I made this, I used ginger garlic paste and I was not quite impressed with the taste. I personally feel, the filling tastes more like a sabzi if made using ginger and garlic. So next time, made it without ginger and garlic paste and it came out really nice.

I did go through a few recipes online before making these, and also asked my mom about it. Her cooking style is a lot different from mine and her tips really helps me cook some good food. I followed one of her tips while making the kachoris too (sharing it below).
This stuffing is one of the most easiest one, which uses just a few ingredients and still tastes awesome. For making the dough, I have used ghee and trust me when I say it made the kachoris even more delicious, so please try not to skip using ghee. You can only use refined oil too if you don’t feel comfortable adding ghee or use half ghee and half oil. Also use warm water to knead. We don’t have to make a soft dough like the one we make for chapatis. The dough of the kachori needs to be a little stiff, so add water just enough to bring the dough together. This will give you really crispy outer part.

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I also really like using some extra hing in the stuffing. It gives an awesome flavor, but reduce the quantity if you are not too comfortable using the mentioned quantity. I have used coriander seeds and saunf too but not as tadka. I crushed them slightly using mortar pestle and added it after sauteing the onions for a few seconds. This was my mom’s tip. Try doing it and you will know the difference. I am sharing two pictures below for you to get an idea on how thick to cut the onions and also a picture of the final stuffing. Please excuse the poor quality of the pictures as they were taken at night. I made them for breakfast the 2nd time and prepared the filling at night. Lets move to the recipe now.

Ingredients:

For the dough:
2 cups Maida
Salt to taste
5 tbsp ghee or oil, I used 3 tbsp of ghee and 2 tbsp of rice bran oil
Warm water as needed to knead

For stuffing:
2 1/2 cups chopped onions
1/4 cup roasted besan (please roast besan carefully before preparing the stuffing, make sure its not burnt)
1 tsp jeera/Cumin seeds
1 tsp hing (use less if you don’t like strong hing flavor)
1 tsp red chilly powder (I used degi mirch)
1/2 tsp haldi
1 1/2 tsp amchoor powder
2 tsp saunf
2 tsp coriander seeds
Salt to taste
2 tbsp oil

Method:

Mix together maida, salt, ghee. Using warm water, bring together everything and form a hard stiff dough. Don’t knead the dough much at all, just bring them together. Cover with a wet cloth, let it sit and prepare the stuffing.

For the filling, chop the onions, a little thicker than usual. We don’t want finely chopped onions or even too thick. Heat oil in a wok, add jeera, let it crackle and add onions. Saute for a few seconds and add hing, crushed coriander seeds, crushed saunf, haldi and red chilly powder. Mix everything well. Keep the flame low. After a few minutes of sauteing, you will be able to smell the aroma of the stuffing. Add amchoor and salt at this point. Mix well and cook for 2 minutes. Add garam masala along with roasted besan. Mix everything really well and cook it for another 2 minutes. The filling is ready. Let the ixture cool a little before making the kachoris.

Now divide the dough into 12 equal portions and the stuffing too. Roll the divided dough into smooth balls and flatten it between your plam. Take one ball at a time, using rolling pin, flatten the balls into a circle, just as a size of a poori. Put one portion of the stuffing in the center, apply little water in the edges, bring the edges together and seal really nicely by pressing them. Now using your fingers, press the kachoris lightly in order to flatten them a little. Prepare all the kachoris similarly and keep them covered with wet cloth. Now heat oil in a wok, make sure the is neither too hot nor cold. If the oil is too hot, the kachoris will get cooked from outside but inside will remain uncooked. And if the oil is not hot enough, the kachoris will soak a lot of oil. The oil should be medium heated, and kachoris needs be cooked in low or medium flame in order to make it crispy. I prepared all the kachoris in low flame. Fry all the kachoris and serve with chutney of your choice.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂

Sooji toast/Semolina toast

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Posting after a gap :mrgreen: Well, have not been doing quite well so not cooking much. And when I do, I prefer cooking dishes which can be made without spending hours in the kitchen and this sooji toast is one of those easy recipes which doesn’t demand much of your time. A few days back when my neighbor was not at home while her kids were back from school, they ended up waiting at my place for their mom to come and not to mention they were very hungry. So I made (after a long time) these sooji toast or you may say ‘eggless savory french toast’ and they loved it. Since then I have been making these really often. Its healthy, gets ready in less than 15 minutes and very filling. They make perfect breakfast and are perfect for kids lunch box as well. It turns soft (not chewy) after its cooled down and there is no change in the taste. I have applied the mixture only on one side, you can apply the mixture on both the sides if you want.

Ingredients:

6 bread slices
1/2 cup sooji/bombay rava
1/2 cup or as needed curd
2 tbsp crumbled or grated paneer
4 tbsp or more onion/spring onion, finely chopped
Green chilly finely chopped as needed
2 tbsp coriander leaves, finely chopped
Salt to taste
Oil as needed for toasting

Method:

Mix sooji, paneer, onions, chillies, coriander leaves and salt using curd. Make a semi thick batter. Make sure its not runny. Once done, take a spoonful of the prepared batter and spread it evenly all over the bread slice. Similarly, prepare all the bread slices. Grease a non stick tawa, spread oil all over and toast the bread slices in low flame. First cook the spread side and than the other side. Cooking in low flame will give the toast a nice crunch. Once done, serve it along with some coriander chutney or ketchup.

Notes:

* I love to add paneer because paneer helps in reducing the sourness. You can totally skip using paneer.

* I personally like using spring onions, both greens and whites as I love the taste of spring onions in this recipe.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood.Also, like it for regular updates:)

Banana oats smoothie

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I hate summers 👿 Hyderabad is super hot these days, its difficult to even step into the balcony, forget going out 😣 Cooking has also become very difficult, can’t keep the doors and windows open even in the morning because of hot air. The weather will remain like this or even worse for the next two months. So I have decided to make some easy and quick breakfast now and this smoothie is one of them. I do the main preparation at night, and just blend everything together in the morning and serve. A No fuss easy smoothie which keeps you full till lunch time. Its super healthy and you can adjust everything as per your taste. I am explaining the way I do it below. I use chilled milk and curd to make it. Please feel free to alter every ingredient as per your own preference.

I took some 3/4 cup of oats and added 1 cup of boiled and cooled (cream removed) milk to it. Kept the mixture inside the fridge over night. Next day in the morning, blended this mixture along with honey, one banana, half cup of curd and some more milk in the blender. Thats it!!

You can use sugar instead of honey. Overnight soaking of oats gives a very creamy smooth texture. You can also add some dry fruits to it, soak them along with oats and milk overnight. You can also use soya milk or almond milk.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates:)

Sooji Idli

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After many trials, I have finally managed to make sooji idlis just like my mom. Me and the husband, we both love Idlis. He likes it with sambar or chutney and I can have it plain with green chutney 😀 Anyway I will not chit chat much and let the recipe talk. Its quite easy to make with just 3 main ingredients. A good quality sooji is needed first of all. I am in Hyderabad and we get so many varieties of sooji here. Nothing works for me except the Bombay Rava we get here. We are not supposed to use the fine variety of Rava for this recipe. The result will be a disaster. I tried using it and got soggy idlis. Secondly, use only fresh curd to make this. Try using just the thick part of the curd, not the watery part. The Idli batter needs minimum 1 hour fermentation, maximum two hours. Fermentation is important here. But if you don’t have time and want to make this in a hurry, than make sure you add more eno than the mentioned quanity to get the perfect Idlis. Lets now check the recipe.

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Ingredients:

2 cups sooji/Bombay Rava

Fresh curd as needed to bind sooji and make a thick batter (check picture below). I used approx 1 cup.

1 sachet eno

Salt to taste

Water as needed to make smooth batter consistency

Method:

In a big mixing bowl, take sooji and start adding curd to it. We have to make a very thick paste so add curd accordingly. Please check the picture below to get an idea about the consistency. Combine sooji and curd nicely. Leave it covered for an hour or more, not less than that.

Before you start making the final batter, grease the idli plates nicely with oil. Keep the steamer/ idli stand ready before you you start using the batter to make idlis.

After an hour, take out the idli batter, it must have dried a little. Start adding water to it (little at a time) to make smooth consistency (check picture below to get an idea). Once you get the desired idli batter consistency, add salt to taste, mix well. Now add eno to it. Mix nicely and pour the batter in idli trays. Steam it for 20 minutes in low flame. Once done, take the trays out and let it cool down a little (for atleast 5 minutes) before demoulding the idlis. Serve with sambar or chutneys.

 

Notes:

* Please don’t over mix or let the batter sit much after adding eno. Steam it immediately.

* I let it ferment for one and a half hours.

* Quantity of curd depends on the quality of sooji. That is why I am not mentioning the quantity.

*If you are not sure about the idlis being cooked or not, prick a toothpick and check. If the toothpick comes out clean, its done.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂