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Bread roll

Bread Roll

Poha

Poha is a recipe of Malwa region made from flat rice. The malwa region includes west of Madhya pradesh including part of Maharashtra, India.
Being from Indore, a lovely city, People relish Poha any time of the day. It is a very famous and most wanted break fast. When in Indore you do not need to search for a place to get poha. You see and you find it.

Did you know?

This easily digestible form of raw rice is very popular across Nepal, India and Bangladesh.

Source

Preparation Time: 15 mins

Ingredients:.
2 cups poha

2 tbsps vegetable cooking oil
1 tsp mustard seeds
2 green chillies, finely chopped
1 onion, finely chopped
1 large/2medium potatoes sliced very thin (optional)
1 Groundnuts or green peas (optional)
Pinch of turmeric powder
Lemon
Salt to taste
1 tbsps of sugar


For garnishing (optional any one of them)
Chopped coriander to garnish
Annar dana (fresh Pomegranate)

Method:

1. Wash Poha - Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain. (Be careful, we do not want it too wet. Keep in under running water depending on how think and thin your falt rice is)
2. Keep the poha in a bowl and add Sugar on top of it. (water should be drained completely, you can identify when each piece of poha can get separated and they do not stick together). 

3. Heat the oil in a pan on a medium flame. Once the Oil is hot add the mustard seeds,and green chillies. 
4. Fry till the spluttering of chillies and mustard seed stops and then add the onion. Fry till soft , translucent and they turn brown in color.
5. Add turmeric and Salt
6. Add Potatoes, fry them till the time they get cooked. (optional)
7. Add peanuts or Groundnuts or till they get cooked (optional).
8. Once your potatoes or peanuts or Groundnuts are cooked you can add the poha in the pan.
9.  Mix it well and cover the pan with lid for 5 mins

Serve:
Serve Poha with raw onion, lehsun sew (or salted mixture if you do not get) and lemon.

Want to try mashrooms in lunch after a good break fast.

Fried Mushrooms and Cashew quick bite

Cooking is a refresher for me and it helps me to over come any tiredness. I was studying for an exam and felt hungry  I went straight to kitchen and started hunting for some thing to eat. Luckly, I found some mushrooms, Fresh green peas. Hear me out when I narrate the story of another interesting 15 mins snacks. 

Yummy Masrooms

Did you know?

Not every one like eating mushrooms. 

How to clean mushroom?
Click here to look at the great 5 mins video on the detailed process of cleaning mushrooms.

Preparation Time: 15 mins

Ingredients:.
1. Button mushrooms. (one cup, please ref picture)
2. Green Peas (1/4th of a cup)
3. Hand full of Cashews 
3. Green chilies (according to your taste, chop them as you like)
4. Olive oil (to deep fry)
5. Salt

Method:

1. Keep a pan over a flame with oil in it.

2. Once Oil is heated up, put green chilies and let them get cooked for 2 mins. Be careful they should not turn brown. 

3. Now pour all the green peas and cashews in the oil and let it cook for 4 to 5 min.
4. Once you think that your green peas are done the last one will be the mushrooms to be deep fried, until they turn golden brown in color. 
6. In case you like some color you can put read chilly powder and turmeric powder and let them cook for 2 mins.
7. Take out every thing from the pan.
8. It must be looking tempting.
9. Sprinkle salt to taste, Red chili flakes, black pepper - According to your taste. And you are ready to serve and eat together.

Sharing food is one of the best thing in the world. So please share while you eat.

Want to try hot poories in lunch. Click below to look at poori's recipe

Rice Kheer (Rice Pudding)

In India we call it Kheer. Some parts of the country this is also known as payasam. Well in the world it is known as rice pudding. Kheer is little different then pudding. So i am gonna call it kheer. 

Did you know?

We are going to prepare kheer now..(PJ)

Preparation Time: 60 mins

Ingredients:.
1. One liter of whole milk.
2.  Four table spoon rice. You can use any kind of polished rice. It is not necessary to use basmati rice,
3. 1 spoon condensed milk.
4. One whole green crushed cardamom.
5. Two table spoon sugar (Please use as your taste)
6. 1 chopped dry date (khajoor)
7.  4 to 5 kesar (saffron) threads.
8.  2 sliced almonds

This is going to be very easy, but not quick. if you want to make it yummy please have patience while you prepare. Because you tend to read the whole recipe in 5 mins and when you go for cooking it will test your patience.

Method:

1. Boil the water in vessel and pour rice in that.

2. Keep the rice in boiled water for 30 mins and keep it aside.

3. Pour the milk into a heavy-based pan and boil it for around 25 mins. 
     3.1. In between when the milk is boiling pour Saffron and crushed cardamom.
     3.2. Stir your boiling milk after some interval, else it will stick on the surface of vessel and     
             chances are it will get burnt..
4. After approx 25 mins, add rice to the boiling milk.
5. Cover the pan and let the rice cook with the boiling milk.Once the rice is easily breakable, it means your rice is cooked.
6. Add condensed milk to your boiling milk. 

7. Well the kheer preparation is done, sprinkle the sliced almonds and serve it hot. 

Want to try kheer after hot poories. Click below to look at poori's recipe

Poori or Puri

Poori or Puri, I will spell this as Poori. Poori's is special and when I say special it means that these are cooked  on a special occasion. It is liked by all the age group and loved by kids. I too love it and tried making this at home last Sunday (well this blog was in my draft from long time, so now do not remember when I made it) and it just came out perfect. Poori goes best with Potato gravy (in Hindi it is called as alloo ki sabji or alloo palya in kannada).  The dough of Poori can be of wheat/maida or a mix of wheat and maida, this depends on state to state in India. I have learned this from Namrata. Indeed I can never be as perfect as she is but I can try.

Did you know?

The name poori is derived from the Sanskrit word ‘purika’. Though, its origin is mystifying, but it is believed that it is originated in North India, especially in the Uttar Pradesh. In other Indian regions as well, it is called by different names. For example, ‘Luchi’ in Bengal. A bread in Georgian is also called ‘puri’.

Source

Preparation Time: 30 mins

Ingredients:.
Wheat, 

Water and Salt to taste

edible Oil

Well I am going to assume you know how to make a dough for chapati.  You can either use your hands or food processor for making Poori dough. Just remember the douch of Poori will be little hard then chapati dough. The reason for this is we need to fry them in Oil and the harder dough prevents the Poori's to absorb more oil. If you drop 2 to 3 drop of oil while making poori dough, the poories will absorb less oil. Your dough should like below:

Method:
1. Make a dough.

2. Once your dough is ready make small round balls. Apply little oill on the round balls.

3. Roll out the balls in circle, please do not make them too thin or thick.

4. Heat Oil in Pan.

5. Verify of your oil is properly heated up.- Put a very very size tiny (equivalent size of an mustard) piece of dough in heated oil, if your tiny piece of dough come up then your good to fry poories.

6. Now turn your flame in Medium.

7. Drop the rolled dough in the oil. (Be careful)

8.  Shake them continuously and take them out once the poori top crust turn little brown in color.

9. Hey we are done, You can serve them with potato gravy or any thing which you love it. Poori goes with any thing.

Want to try poories with some dry mashrooms