Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles, some even for long-term consumption of a week or more. It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva in Gujarati, and Chiura in Nepali, Bhojpuri and Chhattisgarhi.
Flattened rice is also a convenience food and very similar to instant mashed potatoes in uses and spirit.
This dish is usually prepared for Krishna Jayanti as Lord Krishna loves Aval (Beaten rice) and Vellam(Jaggery). Since my daughter has a sweet tooth and keeps asking for something sweet once in a while I decided to make the Vella Aval. Personally Iam partial to the savory versions of Aval.
Close up of the Sweet Aval
Ingredients
Poha (Beaten Rice flakes) – 1 ½ cup
Jaggery – 1 cup or 6-7 cubes
Cardamom powder – 1 tsp
Freshly grated Coconut - 2 to 3 tbsp, grated
Ghee - 1 tsp (optional)
Method
I have used the thick slightly reddish Aval in my recipe. Check for husks or stones if any and remove them from the Aval. Put the Aval in a colander and rinse it thoroughly. Let it rest for about 15-20 minutes. The aval becomes soft, keep aside.
Meanwhile crush the jaggery with a mortar and pestle. In a wok, add the crushed jaggery and ½ cup of water. You will notice theat the jaggery starts to melt. Add the cardamom powder to the jaggery and when the jaggery completely melts and starts to froth. Add the aval to the jaggery mixture and mix the aval with it properly. Add a teaspoon of ghee. Close with a lid and cook on a low flame. The steam that builds up slowly aids in cooking the aval further. Cook for about 10 minutes on a low flame. Keep opening the lid and stirring every now and then so that it doesn’t get burnt. Finally add the freshly grated coconut. Switch off the gas. Put the lid on the wok and keep closed for 5 minutes. Serve hot. Enjoy the sweet Aval.
Matar Paneer or Mutter Paneer this yummy dish hails from the North of India curry but is most popular now with one and all. I even see Europeans eating this with much relish thanks to it not being so spicy or because the paneer & the cream beats the spice and makes it mild and palatable. It’s a simple dish and anybody can make it.
Ingredients
Paneer - 500 gms (cut into cubes of 1 inch each)
Green Peas - 250 gms
Cumin seeds – 1 tsp
Onions – 2
Green Chillies - 2
Ginger paste -1 tbsp
Tomato puree - 3 tbsp
Garam Masala – 2 tsps
Red chilly powder – 1 tsp if required
Garam masala - 2 tsps
Oil – 2-3 tbsps
Salt to taste
Cream – 2 tbsps
Coriander leaves chopped fine to garnish
Method
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
Grind onions, green chilly and ginger into a fine paste in a mixie. Keep aside.
Using the same oil in which we fried the paneer cubes. Add cumin seeds and when they get fried, add the onion, green chilly, ginger paste and fry it till it turns light brown.
Add the tomato puree and sauté for another 2 minutes.
Add the coriander, cumin, red chilly powder, turmeric and garam masala powders and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.
This being a authentic Punjabi dish I would like to send this "Flavors of Punjab" event hosted by Pari in her blog, this event was originally started by Nayna Since this is Tried and tasted I would like to send this to Ria's Tried and Tasted event which was started by Lakshmi
Since kids will enjoy this with chappati or rice in their lunch box and it also nutritious and healthy, I would like to pack some to "Lunchbox Treats" event by Smitha.
Since I am blogging infrequently these days, here is a double dhamaka……
MOONG DALVADA (SAVORY MOONG BALLS)
Moong dal vada - the vada with a healthy twist. The moong bean is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
The high fiber content of moong beans yields complex carbohydrates, which aid digestion. Complex carbs are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level. Those who suffer from diabetes or high cholesterol are recommended frequent consumption of moong bean. So imagine frying such a guilt free lentil reduces the guilt factor in eating fried foods now doesn’t it?
Ingredients
Yellow moong dal – 250 gms
Ginger – ½ inch piece
Green Chillies – 4-5
Turmeric powder – 1 tsp
Red chilly powder – 2 tsps
Asafetida – 1 tsp
Curry leaves – a sprig
Corriander leaves – 2 tbsps finely chopped.
Salt as per taste
Method
Soak moong dal for 3 to 4 hours. Rinse it well. Grind the dal with the green chillies, ginger, turmeric powder, Red chilly powder, Asafetida without adding water into a coarse paste. It shouldn’t be a fine paste, the batter should be of thick consistency, so don’t over grind the dal. If you are having trouble grinding you can add about 2-3 tbsps of water, but make sure the batter doesn’t get too soggy else the vada will absorb more oil and be very oily.
After you make a coarse batter of the moong dal, add curry leaves and freshly chopped coriander leaves into it.
For those who like some more flavor you can add one big finely chopped onion to this batter before you fry. (My recipe doesn’t have onions)
Heat oil in a frying pan and when the oil is hot, put small balls of the batter, shouldn’t be too even(very round) while dropping, when dropped unevenly it will be more crispy. Fry the vadas till golden and crisp, remove and drain on a kitchen towel to remove excess oil. Serve hot with coconut chutney or green chutney.
LEFTOVER SPECIAL
MOONG VADA DE DAHI BHALLE MASALA BOONDI KE SUNG (SAVORY LENTIL BALLS WITH SPICY & TANGY BOONDI IN YOGURT)
Believe me it was the most awesome dahi bhallas ever!!!!! Lip smacking, cold and crunchy delight. The family is asking for more. Maybe next time I will make more moong vadas so that there is a lot leftover. I think the taste was because of the flavor in the vada in itself. (My moong vadas didn’t have onions). The boondis were added as a innovative twist for a dash of tangy masala and crunch in the usual dahi bhalla recipe.
Ingredients
Leftover Moong Vadas- 10-12 pieces
Dahi(Thick Yogurt) - 5 cups
Milk – ½ cup
Sugar - 4 tsps (yogurt should taste little sweet)
Salt as per taste
Cumin powder – 2 tsps
Red chilly powder – 2 tsps
Masala Boondi (readily available in the market) – 3 tbsps
Finely chopped coriander leaves – 1 tbsp
Method
I had kept the leftover moong vadas in the refrigerator, so they had become hard. The first thing I had to do was soften it, so I put the vadas in boiling water and let it boil for about 5 minutes. This not only made the vadas become soft but also increased in size and the best part is I saw the oil floating out. I threw the water and squeezed out water from each wada and kept the soft bhalles aside.
Now, for the yogurt mix - Blend the yogurt and milk until it is smooth. Add sugar, salt, cumin and chilly powder and blend well with a spatula. Keep the yogurt in refrigerator until it is chilled.
To serve
Arrange the squeezed vadas in a bowl or deep dish. Sprinkle some Masala Boondi on to it. Pour the chilled yogurt on the wadas such that all the vadas and masala boondi are covered well by the yogurt. Sprinkle red chiili powder and roasted jeera powder on top and garnish with freshly chopped coriander leaves. Serve immediately else the vadas & boondi will absorb all the yogurt.
Sending my dahi bhalles to PJ's Scrumptious Delights from Leftovers Event.
There are some dishes that instantly brighten up a meal, and Khaman Dhokla is certainly one of them.
This iconic Gujarati snack is loved for its soft, fluffy texture, delicate sweetness, and gentle tanginess. While many people simply refer to it as Dhokla, the airy version made from gram flour is more accurately known as Khaman.
Although Khaman Dhokla originated in Gujarat, it has long since won hearts across India and far beyond. Equally at home on a breakfast table, as a tea-time treat, a light meal, or a party appetiser, its universal appeal lies in its simplicity and delightful flavour.
Over the decades, as Gujarati communities settled in different parts of India and around the world, they carried their rich culinary traditions with them. Through farsan shops, sweet marts, family-run eateries, and home kitchens, Khaman Dhokla gradually travelled beyond its homeland, transforming from a regional speciality into one of India's most beloved snacks.
My dearest hubby Yo is a huge fan of Khaman Dhokla. A plate of freshly steamed dhoklas accompanied by green chutney or sweet tamarind chutney can instantly brighten his day, whether enjoyed alongside a steaming cup of tea or served as part of a meal.
The secret to perfectly soft and airy dhoklas lies in steaming the batter immediately after adding the fruit salt. Once you master that simple technique, making light, fluffy Khaman Dhokla at home becomes surprisingly easy.
In a large mixing bowl, combine the besan, semolina, sugar, ginger paste, green chilli paste, and citric acid (or lemon juice). Gradually add water and whisk until you obtain a smooth lump-free batter. The consistency should resemble a thick idli batter.
Allow the batter to rest for about 10 minutes. Meanwhile, grease a deep thali or steaming plate and bring water to a boil in a steamer or pressure cooker.
Just before steaming, add the Eno fruit salt or baking soda to the batter. Sprinkle a little water over it and gently mix. Almost immediately, the batter will become frothy and rise.
This is the most important stage. Do not allow the batter to rest after adding the fruit salt. As soon as it rises, pour it into the greased plate and place it into the steamer. Waiting too long will result in denser dhoklas.
Steam for about 10 to 15 minutes. If using a pressure cooker, steam without the whistle. Once steam begins escaping steadily through the nozzle, continue steaming for about 10 minutes.
Switch off the flame and allow the dhokla to rest for a few minutes. Insert a knife into the centre. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes and test again.
Tempering
Heat the oil in a small pan. Add the mustard seeds and allow them to crackle. Add the cumin seeds and sesame seeds and sauté briefly.
Add the whole green chillies, curry leaves, and a pinch of asafoetida. Fry for a few seconds until fragrant.
Pour the hot tempering evenly over the steamed dhokla.
Garnish
Sprinkle generously with freshly grated coconut and finely chopped coriander leaves. For added crunch and visual appeal, scatter a little sev over the top if desired.
Cut into squares and serve warm with coriander chutney or sweet tamarind-date chutney.
Variations
• Replace citric acid with freshly squeezed lemon juice.
• Add a little turmeric powder to the batter for a deeper yellow colour.
• For a healthier version, reduce the sugar slightly.
• Sev garnish is optional but adds a lovely crunch.
Soft, fluffy, light as air, and bursting with flavour, Khaman Dhokla remains one of Gujarat's most beloved culinary gifts and is a wonderful addition to any tea table.
Sharing my Joy💮
Since Dhoklas are unarguably a definite Gujarati snack I would like to send them to Nayna's Flavours of Gujrat event.
I would love to send it to Akila who is celebrating India's Independence day with her CID-2010 event.
Dhokla being a definite party treat I would like to send this to Sara who is hosting MM party treats
Since Dhokla is made with Besan (Bengal gram Dal)/Chickpea flour) I would like to send it to MLLA26 hosted by Briciole and started by Susan
The wonderfully light and fluffy dhoklas also goes to Two For Tuesdays started by Alex of A Moderate Life.
I am also packing off some of the dhoklas garnished with mustard seeds, cumin seeds, sesame seeds, sev, curry leaves & fried chilly to Sanyukta's Visual Treat Event
Aam Panna Recipe | Traditional Raw Mango Summer Drink | Indian Cooling Beverage
There are some drinks that instantly transport you back to childhood summers… and for me, Aam Panna is one of them.
Growing up in Mumbai, I remember my mother buying Aam Panna during the summer from a lady who used to run a small-scale business from home making syrups, sauces, squashes and jams. Bottles of homemade summer coolers would always find a place in our refrigerator during those hot Mumbai summers.
I remember drinking Aam Panna back then, though honestly, I was never very fond of it as a child, so I never really attempted making it myself. Over the years, I occasionally bought bottled Aam Panna concentrates from Mustafa in Singapore, but somehow I never quite liked those versions either. Most of the time, Yo (my dearest hubby) happily finished them off.
But recently, everything changed.
Last week, I happened to taste some freshly made homemade Aam Panna at a friend’s place, and from the very first spoon, I was completely sold.
It was refreshing, tangy, sweet, mildly spicy and absolutely delicious. A whole burst of flavours exploded in my mouth. I instantly realized that all the Aam Pannas I had tasted earlier probably never appealed to me because they weren’t fresh.
Fresh Aam Panna tastes absolutely amazing.
The freshness of raw mangoes combined with roasted cumin, black salt and that delicate sweet-sour balance creates something incredibly cooling and rejuvenating.
My friend was also telling me about the intense Delhi heat and the wonderful health benefits of drinking Aam Panna during peak summer. That was enough inspiration for me to immediately go in search of raw mangoes.
Since mango season was in full swing, finding them wasn’t difficult at all. One important tip I learnt was to always choose firm, green raw mangoes without soft spots. The tanginess of raw mangoes is what gives Aam Panna its signature refreshing flavour.
A quick search about the health benefits of Aam Panna made the drink even more fascinating to me.
Traditionally, Aam Panna is renowned in India for its heat-resistant properties. Made using raw green mangoes and spices, it is considered one of the best natural drinks to fight the harsh Indian summer heat.
Raw mangoes are naturally rich in pectin, Vitamin C and several essential nutrients. Aam Panna is believed to help prevent heat exhaustion and dehydration while replenishing the excessive loss of sodium chloride and iron caused by sweating during summer.
It is also traditionally considered beneficial for digestive health and gastro-intestinal disorders.
Raw mangoes are known to contain Vitamins B1 and B2 along with niacin, and due to their high Vitamin C content, they are also believed to help improve the elasticity of blood vessels and support the formation of new blood cells.
No wonder this humble drink has remained such a beloved Indian summer classic for generations.
The original recipe usually includes mint leaves, but honestly, I loved the pure flavour of the raw mangoes so much that I skipped the mint entirely in my version. If you enjoy mint, you can absolutely add it.
Here is how I made Aam Panna at home, and let me tell you, it was a huge hit.
Ingredients
Raw green mangoes – 3 medium-sized Sugar – as per taste Black Salt (Kala Namak) – 1½ tablespoons Freshly roasted and ground cumin seeds – 1 teaspoon Red chilli powder or chilli flakes – a pinch Fresh mint leaves – a handful (optional) Ice cubes – as required
Method
Peel the mangoes and cut them into large pieces.
Place them in a pressure cooker with enough water and cook for about 3–4 whistles until soft and tender.
Alternatively, you can microwave the raw mangoes with adequate water on high for about 10 minutes, or until softly cooked. Cooking time may vary depending on the microwave.
Allow the mangoes to cool completely.
Once cooled, squeeze out the pulp and discard the seeds.
Using a hand blender, lightly blend the pulp. Do not make it into a completely smooth puree. Allow some texture to remain for that lovely fresh and pulpy homemade feel.
Transfer the pulp into a large vessel.
Add sugar as per taste, black salt, freshly roasted cumin powder and a pinch of chilli flakes or chilli powder.
If you are adding mint leaves, you can blend them into the puree. (I haven’t added mint leaves in my Aam Panna because I absolutely loved the flavour of the raw mangoes.)
Once you have mixed the sugar and spices, taste the concentrate and adjust anything if required.
Pour the prepared concentrate into clean bottles and store it in the refrigerator.
Whenever serving, add about 4–5 tablespoons of the concentrate into a tall glass and top it up with chilled water. Throw in a few ice cubes, garnish with mint leaves if desired, and enjoy a cool, refreshing and healthy summer drink.
Serving Suggestions
Serve chilled on hot summer afternoons for the ultimate refreshing experience.
Aam Panna pairs beautifully with:
Indian summer meals
Spicy chaats and snacks
Parathas
Evening gatherings
Festive summer brunches
Variations
Add jaggery instead of sugar for a deeper earthy flavour.
Blend in fresh mint leaves for a classic North Indian-style Aam Panna.
Add soda water for a fizzy twist.
Add saffron strands for a festive touch.
Since Yo (my dearest husband) not only helped me buy and carry the raw mangoes home from the supermarket, but also patiently helped me peel, semi-blend and finally taste-test the Aam Panna with his big thumbs-up approval, he definitely deserves some credit for this post. 😊
Sukanya’s Musings proudly sends this refreshing summer cooler to:
🌿Since Iam using Raw green Mangoes in this recipe I would like to send Preeti’s Green Gourmet Event. featuring recipes with fresh green produce
🌿Since this is one of the best summer coolers I would like to send this to Divya’s “Show me your Smoothie” Event celebrating refreshing summer beverages
I went for my grocery shopping this weekend and saw a green fresh bundle of mint leaves waiting for me to pick it. I couldn’t resist. It’s scorching hot these days…global warming and all, so I thought I would make something exotic to drink with the Mint, as Mint is cooling and refreshing during summers.....
We come home pretty late sometimes after work and usually frequent this Pure vegetarian Bachelor’s joint @ Serangoon. This joint is open until late and when we reached there at about 10.45pm he told me to try the variety rice for the day, which turned out to be very tasty, when I asked him what rice was that bang came the answer, “Budinaah Rice”(Pudina Rice). Instead of making just Pudina rice I thought why not make Pudina Pulav (Mint Pulav). Since I had the perfectly fresh and beautiful Mint leaves waiting for me in my refrigerator I thought why not let my family taste this wonderful variety rice, so here is my refreshingly inviting Mint rice, sorry didn’t keep any mint leaves for the garnish in the enthusiasm to get that perfect balance in taste.
Ingredients
Mint leaves – 1 bunch
Long grained Basmati Rice – 2 cups
Onions – 2
Green peas – 1 cup
French Beans – 1/2 cup
Carrots – 1/2 cup
Corns – 1/2 cup
Green Chilly paste – 1-2 teaspoons (depending on how spicy the paste is or how much spice you like)
Ginger paste – 2 teaspoons
Bay leaves – 2
Star Anise – 1
Cinnamon sticks – 1
Big Elaichi (Badi Elaichi) – 1
Small Elaichi - 1
Clove – 1
Cumin Seeds – 1 tbsp
Asafetida – a pinch
Garam Masala – 1 tsp
Pulav Masala – 2 tsps
Freshly chopped coriander leaves – 2 tbsps
Oil – 2 tbsps
Salt as per taste
Method
Take the bunch of mint leaves and pluck out only the leaves and if you find the stem attachedto the leaf very tender you can use that also, but if the stems are thick please don’t use. Rinse it well under running water in a colander and keep aside for the water to drain. Meanwhile Rinse out 2 cups of long grained Basmati rice and then soak it for a while in water
Now take the mint leaves, green chilly paste, ginger paste, a pinch of salt and blend to fine consistency in a mixie / blender without adding water.
Now take a wok, put 2 tablespoons of oil, once the oil is heated add in the Bay leaves, Star Anise, Cinnamon stick, Big elaichi, small elaichi, clove and the cumin seeds, once you see the cumin getting fried, add in a pinch of Asafetida(I always like to asafetida in my dishes as it has property to remove gases and in this recipe we have legumes so it is good to add some), the Garam masala, the puav masala and fry for a minute. Now add in the finely chopped onions and sauté until transparent. The onion should look shrunk and well fried. Now, add in the mint-green chilly-ginger paste and sauté well. The color of the paste when fried well becomes slightly light. Ensure that you don’t burn the masala as then the pulav won’t taste so good. Once, the mint masala turns into a lighter color. Add in the vegetables(instead of the fresh vegetables mentioned above you can use 1 ½ cups of frozen mixed vegetables, but I can tell you fresh vegetables taste better thanthe frozen ones) and sauté until the green peas turn into a lighter green, then add in the rinsed and soaked Basmati rice without any water and sauté for 2-3 minutes adding salt as per the taste and mixing everything well. Once this is done you can put this in a rice cooker and add water according to finger level consistency for example when you put your finger in you will know how much rice is there, that much water has to be added or alternatively add water until the rice is completely immersed and there is another cup of water on top. The water level has to be perfect for a perfect pulav, now switch on the rice cooker and keep to cook position. I always use the electric rice cooker for pulav in Singapore but you can make it in a non stick wok by closing the lid and keeping the gas on a low flame. Either way it cooks well. Once the rice cooks, give it a light stir so that everything mixes well without breaking the grains of rice Put the lid back and let it stand for another five minutes. Then turn off the plug.Garnish with coriander / mint leaves.Serve hot. If you want to decorate it some more you can even garnish it with freshly grated paneer.Enjoy the refreshing Mint pulav with any gravy of your choice or just with Papad, pickle and raita, It’s a complete meal.
I would like to send my Mint pulav to
Sara’s Cooking with seeds : Cumin seeds event , since I am using Cumin seeds in this dish
And since it has green peas and beans, I am sending this to Susan’s My legume Love affair 23 Event
And since the main ingredient is Mint (green), this also goes to Preeti’s Green Gourmet Event
Many people don’t like Beet-root, they don’t like the color, the look of it or even the taste of it, but Beet root is a it is a healthy food which is a rich source of natural sugar along with containing sodium, potassium, phosphorus, chlorine, iodine, iron and various important vitamins. The high nutrient value of beet root makes it an invaluable food in terms of health benefits it provides and it is thus used for therapeutic purposes.
Benefits of Beet Root
Drinking beet root juice every day can help reduce one’s blood pressure.
Beet root has natural property of cleaning the kidneys and gall bladder.
The potassium present in it helps in providing nourishment to the body for daily functions while chlorine organically cleans the liver and kidney.
In addition, it has positive effects on one’s digestive system as it helps in the treatment of digestive disorders and problems like jaundice, nausea and vomiting due to dysentery or diarrhea.
Beet root combined with carrot juice can prove extremely beneficial in building the red corpuscles thereby helping in treating low vitality and anemia.
Being an excellent solvent for inorganic calcium deposits, beet juice helps in the treatment of hypertension and other cardiovascular disorders.
It is also extremely beneficial for women as it aids in the regulation of menstruation.
Along with having numerous health benefits, beet root is also beneficial for the skin.
The water in which beet roots have been boiled proves effective for the treatment of boils, inflammation and even for skin breakouts like pimples.
Similarly, the decoction of beets mixed with little vinegar can be used for the treatment of dandruff.
Though beet root has various health benefits, it should be avoided by diabetic patients since it is high in sugar content.
With so many benefits that the humble beetroot has, we should be including it in our diet shouldn’t we?, but it wouldn’t be fair for me to advice as I myself am not a beetroot lover, so I looks for ways to include beetroot in my food and getting the nutritious benefits out of it without feeling yucky about eating it.
Beetroot paratha is one such recipe, which is so tasty that we won’t be realizing how many parathas we are gobbling and enjoying the inherent qualities of beetroot at the the same time. So do try this recipe and enjoy it.
Ingredients
Wheat flour - 3 cups
Gram flour(Besan) – 1 tbspn
Beetroot - 2 (peeled, boiled and grated)
Fresh ginger -1 tspn of each
Green chillies - 2-3 (finely chopped)
Red chilli powder - 1 tspn
Turmeric powder- 1 tspn
Coriander powder- 1 tspn
Cumin powder - 1 tspn
Asafetida – ½ tsp
Salt to taste
Oil - 2 tspns
Sesame seeds – 1 tbsp
Method
Peel the beetroot and pressure cook it with a little salt upto 2 whistles, grate the cooked beetroot in a bowl. Make a paste of ginger and green chillies and add this to the grated beetroot, add 2 tbsps of oil, turmeric powder, red chilly powder, asafetida, coriander powder and Cumin powder, sesame seeds and salt and mix well with the grated beetroot, allow this to marinate for 10 minutes. After this add the wheat flour and gram flour and mix well, add some more salt at this point as salt added before may not be enough. Mix without adding water so that the flour and beetroot becomes one mixture. Then slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. (like chappati dough). Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 12" rounds on a smooth surface. You can roll and keep on a newspaper in the picture and cook one after the other. This works out faster for me.Heat a tava(flat non-stick pan) on medium flame, cook the paratha on one side first then flip to the other side after 2 mins. Flip one or two times more on either sides, adding vegetable cooking oil until you see brown spots on either sides. Serve hot. This dish can be eaten with vegetables or with chutney and sauce as well. It can be served as a nutritious breakfast or a main course for lunch or dinner. This dish is not only healthy but also tasty.
I would like to send this recipe to Raks "Cooking for Guests" Event as I made these when my friend had come over for breakfast and served it with a dollop of butter and chutney and hot masala tea.
A puri or poori or boori is a South Asian unleavened bread prepared in many of the countries in South Asia including India, Pakistan and Bangladesh. It is consumed for breakfast, or as a snack or light meal. Puri is also the Georgian name for bread.
Puri is most commonly served at breakfast. It is also served at special or ceremonial functions; they sometimes are part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
Puri can be made with Whole wheat flour (Atta) or with all purpose flour (Maida). Puri is often served with potato masala, chana masala, korma, and goes well with most North Indian gravies. In some Indian states it is served with halwa and in Maharashtra it is relished with Aamras.
In the north east of India, Puri is served with a special mixed vegetable which is prepared during puja and its also eaten with mistanno, a special kind of dessert prepared with rice, milk, sugar.
A variant of the puri is the bhatura which is three times a puri and thus a single bhatura, served with chole (spicy chick peas), often constitutes a full meal.
Another variant of the puri popular in the eastern states of West Bengal and Orissa is the Luchi.
(Some of the info courtesy:-Wikipedia)
Ingredients
Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
Salt to taste
Method
Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain. While frying, the bread puffs up. After they become golden-brown in color, they are removed and served hot along with some accompaniment.
Serve as soon as possible as Puris are not so good later.
For spicy puris:
When making the dough, add the below mentioned dry ingredients:
Turmeric – a pinch
Red chilly powder – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Oil – 1 tbsp
Mix the dough well then add water and mix and follow as above.
AWARDS & A TAG
Coming to the awards, I received the Kreative Blogger Award from Priti.
Thank you so much for sharing these wonderful awards with me I truly appreciate this.
The
Kreativ Blogger awards have some rules …
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog
.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated
So 7 things about myself.. Let's see if you find this interesting...
• I am a very social person
• I love blogging and in the panel to write for a few other blogs as well.
• I am a real estate agent which was not my field of study and I was featured on TV in Singapore
• I love singing and have won many accolades in the past.
• I love to cook and especially find street food extremely tempting.
• Iam a vegetarian and always find alternative recipes that vegetarians can enjoy.
• Iam a very straightforward and emotional person and expect people to be the
same with me.
And here are some of the tags I received:
•What is your current obsession?
Real estate & blogging
•What are you wearing today?
Iam at home and wearing my well worn and comfortable cotton gown
•What’s for dinner?
Pav bhaji
•What’s the last thing you bought?
Pants
•What are you listening to right now?
Teri Ore from Singh is King
•What do you think about the person who tagged you?
I think she is very talented
•If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Mumbai anytime - Amchi Mumbai is where my heart is
•What are your must-have pieces for summer?
I think 4 quarter cotton pants and soft, pastel colored Cotton kurtis, I love to wear pastel colored Lucknowi Suits, Iced Sugarcane with ginger and lemon (my favorite) gallons of cold water.
•If you could go anywhere in the world for the next hour, where would you go?
I think I would love to go to Venice
•Which language do you want to learn?
Mandarin, Telegu & Kannada
•What’s your favourite quote?
God helps those who help themselves
•Who do you want to meet right now?
God
•What is your favourite colour?
Blue
•What is your favorite piece of clothing in your own clo
set?
I think my latest wine color formal top which looks professional & slick.
•What is your dream job?
Cook and serve people with no expectation in return except for compliments
•What’s your favourite magazine?
Womans Era
•If you had $100 now, what would you spend it on?
Buy a decent purse and wallet as both of what I have are worn out.
•What do you consider a fashion faux pas? (faux pas mean error in etiquette.. )
To wear bindi and jumkas with western outfits
•Who are your style icons?
I like Simi Garewal…she is class personified…..
•Describe your personal style.?
Classic & simply elegant
•What are you going to do after this?
Watch TV
•What are your favourite movies?
Jaane Bhi do yaaron, Khubsoorat, Jhooti, Golmal, Amol Palekar movies are my absolute favorite.
•What are three cosmetic/makeup/perfume products that you can't live without?
Bodywash, Face Powder and Lipstick
•What inspires you?
Compliments, gratitude and encouraging words.
•Give us three styling tips that always work for you:
Hairstyle that you are comfortable in, Eyeliner to define your eyes and lipstick to define your lips. As Priti said I would like to say the same, Know what's suits you, never overdo your makeup, try to keep it simple and comfortable.
•What do you do when you “have nothing to wear” (even though your closet’s packed)?
Go Shopping
•Coffee or tea?
Tea
•What do you do when you are feeling low or terribly depressed?
Hug my little ones. Listen to some soothing music or try to catch up on an old comedy movie
•What is the meaning of your name?
Sukanya means “A good girl”
•Which other blogs you love visiting?
There are millions of blogs and every blog is creative
•Favorite Dessert/Sweet?
Gulab jamun and Gajar ka halwa
•What's the best feeling?
To love and be loved in return
•Who do you love most and why ?
I love my kids the most, because they are the most perfect beings in the world to me
Here is my new question: Reason(s) for you to blog?
I love blogging
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
I would like to send Puris to the Festive food event organized by Purva & Priti, as Puris are cooked during most festivals in many parts of India
I would like to send this recipe to Raks "Cooking for Guests" Event as I make these when guests come over and serve it with aaamras, potato masaala or chole.
I would also like to send Puris to EC’s WYF: Festive treat as Puri is a festive treat.
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