PURI

Author: Mark

Jul 25

Ingredients:

2 1/2 cups Chappati flour
2/3 cup Water at room temperature
Ghee for brushing the bread while rolling out the dough
Oil for deep frying

 Vegetable Curry
How to make Puris:

  • Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a non sticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
  • Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
  • Knead dough a little again. Dough should be stiff enough to roll without extra flour.
  • Make small balls of the dough and cover them with damp cloth.
  • Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
  • Repeat the same process to roll out all puris.
  • Heat plenty of oil in a kadhai until very hot.
  • Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds. Flip the puri over and cook the other side until golden brown.
  • Serve the puri hot with pindi choley or other vegetables.
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  • Filed under: Recipes, Vegetarian

    • MALAI KOFTA RECIPE

    Author: Mark

    Jul 24

    Ingredients:

    For the Kofta:

    1 1/2 lb. potatoes
    2 heaped tbsp each of crumbled paneer,
    khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
    4-5 cashewnuts chopped
    1 tbsp raisins
    2-3 finely chopped green chillies
    1/4 tsp sugar
    1 tsp coriander powder
    1 tsp cumin powder
    1 tsp red-chilli powder
    1/2 tsp cardammom powder
    Salt To Taste
    3 tbsp cooking oil/ghee(clarified butter)
    Oil for frying the koftas

    For the gravy:
    2 medium onions,chopped
    3 flakes garlic,crushed
    1 inch ginger,crushed
    3 large tomatoes,pureed
    1 tsp red-chilli powder
    1/2 tsp garam masala powder
    1/2 tsp dhania(corainder) powder
    1/2 tsp cumin powder
    2 tsp powdered poppy seeds
    1/2 tsp sugar
    1 tbsp ground peanuts/cashewnuts

    		 Vegetable Curry
    How to make malai koftha :
    • Boil the potatoes till tender.
    • Peel, mash and add salt to taste.
    • Keep aside.
    • Mix all the other ingredients for the kofta into a paste.
    • Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
    • Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
    • Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
    • Add the pureed tomatoes and the masala powders.
    • Add the sugar and the ground peanuts.
    • The gravy will begin to thicken.
    • You can also add some malai to thicken it some more.
    • Mix in some water if necessary.
    • When the gravy comes to a boil, add the koftas.
    • Heat through and serve the malai kofta.
    • Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.
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  • Filed under: Recipes, Vegetarian

    • INDIAN VEGETABLE CURRY RECIPE

    Author: Mark

    Jul 24

    1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
    2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
    100g/4oz/1 cup peas
    100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
    1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
    50g/2oz/ 1/2 cup freshly grated coconut
    4 fresh hot green chillies
    2 tbsp white poppy seeds
    1 1/4 tsp salt
    3 medium-sized tomatoes, roughly chopped
    1 tbsp natural plain yogurt
    1 tsp garam masala
    2 tbsp chopped, fresh green coriander    		 Vegetable Curry

    How to make vegetarian curry:

    • Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
    • Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
    • When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.
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  • Filed under: Recipes, Vegetarian