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Saturday, January 29, 2011

Spicy Recipes.


         Aval is available in thick, medium, thin. 

          Ingredients for 2-3 servings.
  •  Aval - 1 cup
  • Onion - 1 large
  • Potato 1 medium 
  •  green chillies - 2
  • curry leaves - 7-8
  • oil - 3 tbsp
  • jeera or cumin seeds1/2 sp
  • salt - 1 1/2 tsp or to taste
  • sugar - ½ tsp
  • Fresh grated coconut - 2 tbsp
  • coriander leaves - 1 small bunch
  • 2tsp ground nuts 
Preparation for Making Poha
  • Put aval in a colander and hold it under running water. Or else, you can wash aval in a bowl and remove all water. Keep aside for about 10 minutes.
  • Chop onion, potato in small pieces and coriander leaves.
  • Chop green chillies in big pieces or slit in two.
Cooking Poha Method:
  1. Heat oil in a deep pan.
  2. Add jeera. When they crackle add chili pieces. Fry for a few seconds. Add the groundnuts.
  3. Add chopped onion and potato. 
  4. Fry till onion is transparent and potato is cooked. 
  5. Add turmeric powder.
  6. Reduce flame. Add aval, salt, sugar. Mix well.
  7. Sprinkle a little water if needed - if you like softer poha.
  8. Cover and cook for 5 minutes on low flame.
  9. Add grated coconut, chopped coriander leaves. Mix well.
   Do not leave too much water in the aval after washing. That will make it lumpy.
You can sprinkle sev or mixture before serving, some like to squeeze  lemon over it. 

      How to make Palak poori.

  1. whole wheat flour - 2 cups.
  2.   Fresh Spinach leaves - 1 cup
  3.   salt - 1/4 tsp
  4.   water to form dough
  5.   oil for deep frying.
     Cooking Method
  1. Cook spinach leaves and then puree to a fine paste.
  2. Mix flour, salt, two tsp oil, spinach puree well.
  3. Add water only if needed and form a tight dough ball.
  4. Keep aside for 10 minutes. Knead well.
  5. Divide the dough into lime sized balls.
  6. Roll each ball into a purie.
  7. Heat oil in a deep frying pan..
  8. Fry the puries one by one
  9. Take care not to overcook.
  10. Remove from oil and drain well.
Serve hot with curry or chutney or pickle or ketchup. 

 Methi Parathas.

Ingredients: to make 6 paratha.
· Whole wheat flour -2 cups.
· Fresh methi leaves - 2 cups.
· Rice flour (optional) - 2 tbsp.
· Oil or melted butter - 2 tbsp.
· Salt - 1/2 teaspoon, haldi ½ teaspoons
· Cumin powder - 1/2 tsp.
· Coriander Powder - 1/2 tsp.
· Red chilli powder (optional) - 1/4 tsp.
· Water for forming dough.
· Oil for applying.

         Wash, chop finely the methi leaves.
  1. In a bowl, add flour, salt, chopped methi leaves, cumin, coriander, chili powder, oil or butter. Mix well.
  2. Add water little by little and from dough. Knead well, Cover and leave aside for 20-30 minutes.
  3. Knead again and then make 6 round balls.
  4. Take each ball, roll into rotis.
  5. Heat tawa. Put the roti on it. Cook for 5-8 seconds. Apply oil.
  6. Cook on both the sides adding a little oil.
  7. Both the sides should have brown spots on them.
  8. Take off the fire.
  1. Before serving apply a little ghee or butter on top if you wish.
      Serve hot with any curry or pickle and yogurt. 



1 cup - Wheat flour
2 tsp - Oil + Frying
 Salt to taste
1/4 tsp - Ajwain
1 pinch - Asafoetida
1/2 tsp - Red chilli powder 

  1. Sieve the wheat flour and salt.
  2. Mix all the ingredients and knead to firm dough adding enough water.
  3. Cover and keep the aside for half an hour.
  4. Take small lumps of dough and roll into small puris.
  5. Heat oil in a kadhai and deep fry the puris.
  6. Serve masala puri hot with curry of your choice.

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