Jaipur Pink Poori

          Jaipur Pink Poori ! Initially, I thought of the title as Pink Poori, later Pink was associated with the Pink City of Jaipur and hence the name. This recipe along with that of the Neer Dosai was passed on to me during my visit to my brother's house in Mumbai. 

         Surprised was I to look at the bright and beautiful Pooris of three different colours at the dining table for dinner.My sister law's policy is that the maid should be left alone in the kitchen to work with ease without any disturbance of us engaging in a conversation with her.A good gesture to be lauded! So unaware of the menu, seeing the colourful  Pooris for the first time was really awesome.

       The Pinkish red Pooris are prepared by adding Beetroot, the green ones by adding Spinach or Methi and the yellow ones by adding Turmeric Powder.

       Thirattu Pal and Pink Pooris were a part of the menu on the B'day celebrations of my son in law, last week.

Jaipur Pink Pooris

To prepare 8 Pooris :

Wheat Flour   1 cup.
Peeled and cubed Beetroot    1/4 cup
Sooji ( optional )   1 tbsp.
Salt, Oil 

Method :

1.Pressure cook the Beetroot with little water in a small pressure cooker for 3 whistles. Cool and grind finely in a mixer, add with the flour,salt, Sooji, add more water if required to make a dough as for the normal Pooris.

2. Press into Pooris and deep fry in the oil.           

Lemon Aval / Poha

                  Lemon Aval /Poha is a very common item that suits all times, be it a breakfast, evening snack or night dinner.Deleting the onion, this also makes a good Neivedhium to be offered to the Gods. Only one clarification may people have, to the quality of Aval.

          Only thick Aval has to be used for this.

Lemon Aval

Ingredients :

Thick Aval    1 cup.
Onion   2
Green Chilly    2
Lemon Juice  1 tsp.
Grated coconut ( optional )  2 tbsp.
Salt, Turmeric Powder, Hing
Oil    2 tbsp.
Mustard,  Split Urad Dhal, Curry Leaves.


Method :

1. Rinse and soak the Aval in water for only 2 minutes.

2. Drain the water and transfer the soaked Aval over a sieve, press and let all 
    the water drain completely.

3. Heat oil, add Mustard, Urad Dhal and Curry leaves. After the Mustard 
   splutters, add Hing,Turmeric Powder,Salt, the sliced green chilly and the finely
   chopped onion.

4. Saute the onion till it turns brown.Then add the Aval and mix well. Stir on 
   medium flame for 2 minutes.Mix the lemon juice and switch off.Decorate with
   the roasted nuts of your desire.

Mint Masala Chappathi

Mint Masala Chappathi

   



                            Mint Masala Chappathis have nutritional value; hence good for health. This goes very well with any Raitha. 

To make 10 Chappathis :

Ingredients :

Wheat Flour   2 cups.
Finely chopped and cleaned Mint, Coriander leaves   2 cups.
Ginger   1 small piece
Garlic  4 pods
Green chilly   3 - 4
Salt
Ghee  2 tsp.
Oil.

Method :

1. Grind  Mint, Coriander, Chilly, Ginger, Garlic and salt with little water in a mixer.

2. Mix the green paste, Ghee, salt with the Wheat flour and knead into a dough as normally done for Chappathis.

3. Roll into Chappathis and roast on a Tawa.                  

Green Mini Idlis

               Green Mini Idlis are very good for people of all ages as Mint and Coriander Leaves are highly recommended as part of the healthy diet.

Green Mini Idlis

Ingredients :

Mini Idlis  20 / Normal Idlis   5 ( Cut each into 4 pieces. )
Cleaned and chopped Mint   1 cup
Cleaned Coriander Leaves  1 cup.
Grated coconut   2 - 3 tbsp.
Green Chillies  3- 5
Tamarind 1 small piece
Ghee  1 tbsp.
Oil      2 tsp.
Mustard, Hing, Salt.

Method :

1.Heat oil in a Kadai, add Hing,Mint, Coriander, Chillies and coconut. Saute. Let
   them cool. Soak Tamarind in warm water.

2. Grind all the above ingredients with salt in a mixer.

3. Heat the Ghee in a Kadai, add Mustard and then the Green Chutney. Saute.
    Add the Idlis and sauté for a few minutes carefully without breaking the Idlis.

The Green Idlis are ready to be relished by the kids !

Mini Vegetable Uthappam

            Mini Veg. Uthappam is sure to be enjoyed both by the kids and adults.

            An attraction to make the kids take Carrot, Capsicum, Onion etc.

            Common ingredient are enough. Non stick Mini Uthappam pans are available in all the stores and making Mini Uthappams in that pans is very easy.

Mini Uthappams

Ingredients :

Idli / Dosa Batter    4 cups.
Grated Carrot    1 cup
Finely chopped onion   1/2 cup
Finely chopped Capsicum  1/2 cup.
Idli Podi, Oil, Salt

Method :

1. Heat oil, sauté the Onion, Carrot and Capsicum with salt. Let it cool.

2. Mix with the batter.

3. Heat the mini Uthappam pan, pour the batter, sprinkle Idli Podi and pour oil.

4. When one side is cooked, flip to the other side and later, remove from the
   Tawa. The colourful and nutritious Uthappams are ready.

Masala Idli Fry

             Masala Idli gives us a change from the regular Idli Uppuma.This can also be prepared when there are left over Idlis during a function.

Masala Idli Fry

Ingredients :

Idlis   10
Onion   1
Tomato   1
Grated / Finely chopped Carrot  1
Finely chopped Beans, Potatoes, Fresh / Frozen Peas
 ( all these veg. if available and preferred)             1 cup.
Ginger / Garlic Paste   1 tsp.
Chilly Powder   1 tsp.
Garam Masala Powder   1 tsp.
Salt, Oil, Coriander Leaves.

Method :

1. Cut the Idlis into 1 inch pieces and deep fry in the oil. This deep frying can also be avoided but the taste may be little less.

2. Heat 2 tbsp. of oil, sauté the finely chopped onions, Tomatoes and G. G. Paste. Then add the Chilly Powder and the Garam Masala Powder. Stir for a few minutes. 

3. Add the vegetables,salt and sauté till they get cooked.Little water can be added.

4. Finally add the Idli pieces and sauté for a few minutes.Decorate with the Coriander Leaves. The Masala Idli Fry is ready.

Methi Chappathi

         Methi is nothing but Vendhaya Keerai.

                   This Paratha is one way of making the kids, eat Vendhaya Keerai.

Ingredients :

Wheat  Flour  2 cups.
Kadalai Mavu    1 tbsp.
Chopped and cleaned Vendhaya Keerai    1 cup.
Chilliy Powder    1 tsp.
Amjur ( Dry Mango ) Powder  2 tsp.
Turmeric Powder, Salt,
Ghee  2 tsp.
Oil.

Method :

1.Make a dough with all the ingredients except oil and let it rest for 30 mins.

2. Then prepare the Chappathis using oil  or not as per you prefer.

Chappathi Noodles

                          This recipe, I came to know from a demonstration in a local TV channel. It is very simple and sure to be enjoyed by the kids. It is the best alternative for the regular Noodles, made from Maida, which is not so advisable. The vegetables make the dish very nutritious with the fibre content. This can be easily prepared with the left over 3 or 4 Chappathis.With the vegetables added, it can be a good evening tiffin for four.

Chappathi Noodles

Ingredients :

Chappathis    4
Onion   2
Carrot, Beans Capsicum, Cabbage ( sliced )Peas    1 -2 cups.
Spring Onion ( if available )    1
Garlic    5 pods
Green Chillies ( finely chopped )  2
Tomato Sauce   1 tsp.
Soya Sauce 1 tbsp
Salt, Oil.

Method :

1. Roll the Chappathis and cut them into long and thin shreds.

2. Heat 2 tbsp. of oil, sauté the onions, add the finely chopped Garlic,Chillies
    and the vegetables. Add salt. Saute well. The vegetables are supposed to be
    crunchy. So saute your family's taste, half or full cooked.

3.Add the shredded Chappathis, Tomato and Soya sauce. Mix well. Coriander
   leaves can be added. Those who like it to be exactly Chinese, can add
   Ajinomoto and Vinegar. Instead of finely chopped green chillies, Black or
   White pepper powder can be added. The tasty vegetable noodles are ready.
 

Overlapping Parathas / Chappathis

                                  Overlapping Chappathis is a name given by me to the stuffed Parathas where the filling is kept in between two Parathas and pressed again.This can be taken as a sand witch and comfortable to be taken inside the vehicle at times when we run short of time.

Overlapping Chappathis

                              

           
Ingredients    :

Wheat Flour / Atta    2 cups.
Potato             4
Onion   1
Chilly Powder   1tsp.
Garam Masala   1 tsp.
Salt, Turmeric Powder , Oil.

Method :

1. Mix the wheat flour with water and salt. Make a flexible dough and set aside.

2. Pressure cook the potatoes and mash them on cooling.

3. Heat 2 tsp.of oil and saute the finely chopped onions.

4. Add chilly powder, Garam Masala Powder,Turmeric Powder, salt and mix well.

5. Grated carrot can be added. Saute well and switch off.

6. Mix well with the mashed Potatoes. The filling is ready.The filling can be done
    according to one's taste, preference and the availability of the vegetables.

7. Make the dough into balls of equal size.Nearly 10 balls can be made for 2 cups of flour.

8. Press each ball into thick Parathas. Keep 2 or 3 tsp. of filling or as much it can hold
    on a Paratha. Close with another Paratha and press the edges.Press carefully and try
    to stretch the stuffed Parathas as much as you can. Take care that the filling doesn't
    come out.

 

Thuvaramparuppu Sadham

                     This rice is a simplified version of our Kuttanchoru without vegetables.But the aroma and the taste remains the same.This is a special rice variety of all the communities
in the Tirunelveli region.




Thuvaramparuppu Sadham




Ingredients :

Rice                  1 cup.
Thuvaram paruppu or Toor Dhal    1/4 cup.
Tamarind             1 gooseberry size
Green chilly 1
Small onions     10
Grated coconut      1/2 cup.
Salt, Hing, Turmeric Powder.
Oil, mustard, split urad dhal, curry leaves

To grind in the mixi :

Red chilly            2
Small onions        8
Garlic pod            4
Zeera                  1 tsp.

Method :

1. Coarsely grind the given ingredients in the mixi.

2. Soak the tamarind water in warm water and take two cups of extract.

3. Wash the rice and the dhal.

4. Heat 1 tbsp.of oil in a 3 lit. pressure cooker, add mustard, split urad dhal, curry leaves
    hing.Add the small onions and green chilly and saute well till they turn brown.

5. Add 1 1/2 cups of water and 2 cups of tamarind extract.

6. When the water boils, add the rice, dhal, turmeric powder,salt, ground paste, coconut
    and stir well.Just place the lid on the top of the cooker with a gap.

7. When the water starts boiling, close the lid, checking the vent.

8. Place the weight immediately after the steam starts coming out.

9.After 4 whistles, reduce the flame and switch off after 5 minutes.

10.After the steam subsides, open the lid.If there is a little water on the top,don't panic.

11. Mix well and the tasty paruppu sadham is ready.The more tastier, the more cooler.

12.This rice is very much recommended for picnics as the taste is enhanced with time.

Note :

1. It is better to use boiled rice.

2. Onions and garlic are the real makers. So they can't be avoided.

3. It can also be cooked without a pressure cooker.

4. One tomato can be added, reducing a little tamarind.
    
 

Tomato Rice

                                     Tomato Rice has slight variations in each recipe and even our family members cook to their  taste.I myself do not remember doing it in the same way always.
At times, the spices like cinnamon, cloves etc.are just added to the oil.Some times, they are ground in the mixi.Next time,I add, if found in the fridge, mint leaves and coriander leaves ground in the mixi with the spices.Coconut milk is added at times.
                                    The tomato rice made by my younger sister in law is a hit always
and she always sticks to the same method.
                                    The recipe ,documented by me is common.

Ingredients :

Raw  Rice or Basmati Rice or Geeraga Samba              1 cup
Fairly large tomatoes     2
Big Onion    1
Oil        2 tbsp.
Ghee    1 tbsp.

To grind in the mixi :

Ginger Garlic paste   1 tbsp. or 1 small piece of ginger and 5 pods of garlic.
Red chilly or Green Chilly    3 
Cardamom, Cinnamon, Cloves

Method :

1. Cook 1 cup of rice with 2 cups of water.The grains should be separate.

2. Heat oil and ghee,add the finely sliced onion, a little salt and saute well.

3. Then add the ground paste and stir well well for 5 mins.

4. Add the finely sliced tomatoes, turmeric powder and required salt.

5. Mix well and saute on low fire for 5 mins. 

6. Spread the rice in a bowl.Let it cool, then mix the tomato paste with it. 

Notes :

1. At times ,after preparing the gravy, I add it to the rice and cook together.

2. If the gravy is added and cooked in the electric rice cooker,more water
    can be added and the taste is also good.It never gets over cooked.It
    can be set and we can do other work. We can even go out.

3. 1 tsp.of Garam Masala and 1/2 cup of coconut milk instead of water can
    enhance the taste.