Beach Style Kara Pori / Masala Kara Pori Recipe - Snacks Recipes

Beach style Kara Pori/Spicy puffed rice is one of the yummiest beach side snacks recipes like thenga manga pattani sundal, Milagai bajji, Roasted peanuts, Sutta solam etc etc that one should never miss tasting in beaches.Recently when my parents visited me, I bought a big raw mango to make my dad's favorite instant mango pickle. I had some left over puffed rice which I bought for making karthigai pori urundai.When I saw both in my pantry, I was tempted to try this beach style masala kara Pori with onion. As I had bookmarked my SIL’s recipe,i quickly referred it,also went through this recipe and got few suggestions from Sendhil. I modified it slightly as per our taste and tried it.I din’t add cucumber and i used very less tomatoes(as told by Sendhil) as it makes the puffed rice soggy very quickly.It came out very well & was so so nice.We enjoyed eating kara pori as well as cut raw mango coated with chilli powder & salt like we get in beach. It was heavenly   !!

Beach style kara pori

Yummy, a must try beach style snack !

Cuisine: Indian Category: Snacks Yields: Serves 2

Prep Time: 10 Minutes Cook Time: 2 Minutes Total Time: 12 Minutes

INGREDIENTS
1 cup - 200ml

Fresh puffed rice/Pori - 2 cups Boiled peanuts - 1/2 cup Grated carrot - 3 tbsp Raw mango – 4 tbsp(finely chopped) Big onion - 2 nos( Use 1if too big,finely chopped) Tomato - 1 no ( I used a very small one,finely chopped) Turmeric powder - 1/8 tsp Red chilli powder - 1- 1.5 tsp Salt - as needed Lemon juice – 2 tbsp ( juice of 1 big lemon) Coriander leaves - 2 tbsp (finely chopped)

METHOD

Pressure cook the fresh peanuts adding salt for two whistles.If u use dried peanuts,soak in hot water for 2 hours & proceed as above.Chop & grate the veggies mentioned above.Keep everything ready. In a wide bowl,mix all the ingredients except puffed rice & lemon juice. Just before serving,add the puffed rice & squeeze the lemon juice.Check for taste and balance it.Add more lemon juice as tanginess should be more.Serve immediately. Enjoy !

Note

Skip raw mangoes if u don’t get it.But it tastes great when combined with all these ingredients. U have to soak the peanuts for a minimum of one hour in hot water & keep in a hot casserole if u want to cook it quickly else soak for 3-4 hours in normal water.Add salt while cooking. U can also add finely chopped cucumber pieces & grated beetroots as done in some beaches. Adjust red chilli powder according to ur taste.As tangy taste is more dominant than spicy taste,i used more lemon juice.Adjust as per ur liking.

Enjoy beach style kara pori as an evening snack ! u'll love it :)

Technorati Tags: Beach style kara pori,kara pori recipe,masala pori,masala pori recipe,how to make kara pori,How to make masala pori,beach recipes,south beach style recipes,beach style recipes

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POORI RECIPE / HOW TO MAKE PUFFY POORI – BREAKFAST RECIPES

Poori/Puri is an yummy breakfast recipe that is loved by all irrespective of their ages.I usually make poori for guests and in weekends.Raksha loves to eat this more than chapati.As we all know making puffy poori is a bit tricky.It has to be puffy at the same time it should be soft.Consistency of the dough,rolling thickness,oil temperature everything matters here.I have shared the tips and tricks based on my observation & from the cookbooks i read.I have also shared a full video recipe for better understanding.Hope it will be useful for beginners.Lets see how to make puffy poori at home with a video !
Before that check out the side dishes for poori and plan accordingly :)

1. Potato masala

1. Onion masala without potato

1. Chana kurma

1. Aamras - North Indian Sweet side dish

1. Easy Potato kurma

1. Saravana bhavan style mixed veg kurma

Over to the recipe with a full video :)

Poori recipe

Poori/Puri recipe- South Indian deep fried flat bread,kids favourite recipe!

Cuisine: Indian Category: Breakfast Yields: 8-9nos

Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes

INGREDIENTS
1 cup =200ml

For dough Wheat flour/atta - 1 cup Melted ghee - 1/2 tsp Sooji/rava /Semolina - 1/2 tsp Sugar – A pinch (optional) salt - as needed Water - as needed ( I used around 1/3 cup) Cooking oil - to deep fry

METHOD

In a wide bowl,take the flour.Add salt,a pinch of sugar,rava,ghee and mix well to make a crumbly mixture.Add water little by little and make the dough.Dough should not be sticky,wet or too soft like chapati dough.It should be smooth and stiff but not hard. I used around 1/3 cup plus 1- 2 tbsp of water.It may vary based on the flour u use.Keep this as reference.Initially u may feel the dough little bit hard.knead well in between ur palms for few minutes.It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling. Make small lemon sized balls.Dust the balls in flour and make small sized poori of palm size.Use less flour for dusting.The thickness should be medium,not too thin like chapati.If u make it thin,puris won’t puff up.Arrange the pooris in a paper or a greased plate without overlapping each other. Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till  the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.

POINTS TO NOTE

Addition of ghee keeps the poori soft and gives a nice flavour.But do not add more than the mentioned quantity. Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding.If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity.U can also omit rava and try.It is completely optional. Adding a pinch of sugar gives a nice golden color to the poori.But it is optional to use. Dough consistency is more important.If u make it too hard or sticky,poori will be too  hard. If the dough is too soft , poori will become very soft. If u feel , u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well. Do not rest the dough.Make puris immediately else it will drink more oil. Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris. Thickness should be medium ie slightly thicker than chapati and it should be even.Else poori will puff only in some places where it is thick.Make sure there are no holes while u roll.Pooris won’t puff up if there is a hole. Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed. After u make 2 –3 puris, adjust the flame,check the oil temperature again & fry the pooris.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make pooris of even color till the end.

Check out the side dishes for poori :)

1. Potato masala

1. Onion masala without potato

1. Chana kurma

1. Aamras - North Indian Sweet side dish

1. Easy Potato kurma

1. Saravana bhavan style mixed veg kurma

Enjoy puffy pooris with potato masala or kurma

 

Technorati Tags: Poori recipe,Poori,puri recipe,how to make puffed poori,Southindian breakfast recipe,breakfast recipes

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Easy Rasam Recipe With Easy Rasam Powder

As i mentioned in my kara kulambu post,my appa makes rasam very well.When my father was in mumbai, he used to do this rasam.We love this rasam more than my mom’s version.So we(me & my sis) used to tell our dad to make rasam in weekends and we enjoy with mom’s potato poriyal.This is a very simple rasam recipe using  freshly ground rasam powder with just 2 ingredients.U can replace this rasam powder with store bought or your own rasam powder too.It comes out well.It can be made in few minutes.We call this as bachelor’s rasam.U can even drink this rasam.I love to mix with buttermilk & drink. The flavour of pepper and jeera waft around ur house when u make this rasam .Try this easy rasam during busy mornings.Tastes great with simple potato curry and papad !

Rasam recipe

Easy rasam recipe with freshly ground easy rasam powder

Cuisine: Indian Category: Lunch Yields: Serves 3

Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

INGREDIENTS

For rasam powder Pepper corns - 1 tbsp Cumin seeds - 2 tbsp For rasam Tamarind - Medium gooseberry size Tomato - 1 no Turmeric powder - 1/4 tsp Rasam powder - 3 tsp Crushed garlic cloves - 5 nos Sugar - A pinch Salt - as needed Water - 3 cups To temper Oil or ghee - 2 tsp Mustard seeds - 1/2 tsp Jeera/cumins seeds - 1/2 tsp Red chillies – 2 nos Curry leaves - few Coriander leaves - 2 tbsp (to garnish)

METHOD

In a bowl, soak tamarind in half cup of hot water for 5 minutes.In the mean time, prepare rasam powder by grinding the pepper corns and cumin seeds together.Store in a box.Set aside. Extract tamarind juice using 2.5cups of water.Totally it should come to 3 cups.Add salt,sugar, turmeric powder& rasam powder.Mix well.Check for taste.U’ll feel the rasam taste.Add more salt & rasam powder if necessary.Now crush the tomatoes well using ur hands and add to this tamarind water. In a kadai, heat oil or ghee and temper the mustard seeds,jeera, pinched red chillies,curry leaves.Add the tamarind mixture.As soon it as starts to boil,add the crushed garlic pods.Give a full roll boil only once. When it becomes frothy,add chopped coriander leaves and switch off the flame.Transfer to a bowl.Close it with a lid immediately. Rasam is ready to enjoy with plain rice !

Note

The quantity i have given for rasam powder can be used for making rasam thrice.Store it in an air tight box and use a clean,dry spoon. U can also use sakthi, priya, aachi rasam powder.Use 1 tsp for 1 cup of water.Check for taste.Add more or less based on ur need. Dal water can be added for more taste.For variations, u can saute the tomato while tempering instead of adding it raw.. Adding Sugar gives a clear rasam. Garlic cloves and coriander leaves is a must for this recipe. Tempering can be done at the end too.It will give a different flavour.Using ghee is optional but it smells good while u eat.

 

Yummy , flavourful rasam is ready to eat with plain rice!

Technorati Tags: Easy rasam,easy rasam recipe,rasam recipe,how to make rasam,rasam powder recipe,rasam preparation

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FOOD PANDA - Order delicious food online | Review

Dear all,
Today I have come up with the review about FOOD PANDA, an ONLINE SITE FOR ORDERING FOOD from favourite restaurants in your Location.We can order the food in 4 easy steps. Login, Select the city/location,find ur favourite restaurant,order ur food.Food will be at ur doorstep in some minutes at discounted rates !

They are offering attractive discounts  as well as cash back on selected cards.I was surprised to find an advertisement showing “ Buy One Briyani and get One free” ..

Some of the features of this Online Site which I admired are given below
1.Food panda started in March-12 just completed one and half years but marked a significant strides in the online food market internationally.

2. Where ever u are, in which part of the world u are, u can order your favourite dish from your favourite hotel nearby u.

3.It can be useful for the techies who cant afford to cook or have time to go to a restaurant of their choice.

4.It can be helpful for the retired and old persons who find cooking little difficult due to  unforeseen health problems.

5.Tourists also can use this site for ordering their favourite dish at places where they are new.

6.We housewives, can use this site for ordering food when we need a change from the routine work of cooking.

7. During this monsoon, it will be difficult to travel to our favourite restaurants.We can use this site to order our favourite dishes.

All u have to do is just login/register into this site.Choose your favourite cuisine from your favourite restaurant in your location.Order the food and enjoy !

Here are some more screen shots of this site for ur information.

They do have their own app for mobiles and iPhones.Download it for free and use it as needed.They provide Live chat facility apart from phone helpline.

So to sum up, i can say Food Panda helps you to find restaurants. They provide the service of ordering food online and avail home delivery services.
Disclaimer : Friends,Please share your experience with Food panda if any.As i have not personally experienced their service,the above mentioned points are just my opinion. So friends, do try your own and share below.

Thanks for visiting. Have a happy weekend.Catch u all with my recipe post on monday

Technorati Tags: Food panda,review

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Eggless Vanilla Sponge Cake Recipe

 

Eggless sponge cake recipe was in my try list for long time.I had planned to try this cake recipe during Christmas.But i was forced to make it yesterday.I had a packet of fresh cream which was about to expire and i wanted to use it without wasting.When i was thinking of what to do with it,two recipes flashed in my mind. One was methi mutter malai and the other one was cake using fresh cream.I made both and somehow i finished the whole packet on the same day .For this cake,i google searched and got this recipe from Parita’s blog.I followed that recipe to the ‘T’ but i followed an easy method to make the cake batter.The result was awesome.The cake came out very soft and spongy.Raksha loved it to the core and she finished all the cake herself in two days.We got only one piece to taste.

Check out this link if u wish to try the same using pressure cooker.You can just follow the same method.Hope u will get it right.Try n let me know how it turned out for you.

Eggless vanilla sponge cake recipe

Easy to make eggless vanilla flavoured sponge cake recipe using fresh cream.Kids would be pleased with this cake recipe :)

Cuisine: Indian Category: Sweet Yields: 8-10 pieces

Prep Time: 5 Minutes Cook Time: 40 Minutes Total Time: 45 Minutes

INGREDIENTS

1 cup=200ml

To make the cake batter Powdered Sugar - 1 cup Fresh cream - 3/4 cup ( i used amul) All purpose flour /Maida - 1 1/3 cup Baking powder - 1 tsp Cooking soda - 1/2 tsp Milk – 3/4 cup Vanilla essence - 1 tsp

METHOD

In a big mixie jar,take the sugar and powder it nicely.Add fresh cream to it and beat twice or thrice to make a smooth paste. OR take a bowl and beat the sugar & cream with a hand whisk.To this add the maida mixture as mentioned below.Do not beat the batter.mix gently.Follow this method if you don't want to use mixie. Then add the maida,baking powder,cooking soda,vanilla essence and beat twice.U’ll get a thick paste.Wipe the sides.Now add the milk and run the mixie in low speed.Do not over beat the mixture.U’ll get the batter in flowing consistency like a ribbon. Grease a baking pan with oil & sprinkle maida all over the pan and pour the cake batter.Pat the bottom of pan to break the air bubbles. Pre heat the oven at 180c or 10 minutes in convection mode.Keep the baking pan and bake for 35-40 minutes and bake in convection mode at 180 c.Please keep an eye after 25 minutes and check with a toothpick.Check with a skewer/toothpick or knife for doneness.If it comes out clean,cake is done. Cool completely.Run the knife through the sides of the pan and then invert it on a plate.Cake will come out easily. Cut into pieces.Serve n Enjoy !

Note

I am unable to say the shelf life of this cake because it got over by two days. If u don’t want to use mixie jar , u can mix the powdered sugar and fresh cream together in a bowl to make a smooth paste.In another bowl, mix maida, baking powder, soda and add this to the fresh cream mixture in one direction.Add essence and milk.Make a batter and proceed as above. Preheating is essential.Use Convection mode at 180c.

Wanna bite 

Technorati Tags: Eggless cake recipes,Eggless vanilla cake recipe,Eggless sponge cake recipe,Eggless recipe using fresh cream,cake Eggless sponge cake,Eggless vanilla cake,Baking recipes,Cake recipes,Christmas recipes

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Brinjal Curry|Kathirikai Poriyal - Poriyal Recipes

Kathirikai poriyal recipe is one of my favourite poriyal recipes. I love to have it with hot sambar sadam and more kuzhambu.This is my mil’s version.Before marriage , i used to enjoy my mom’s kathirikai podi curry with rasam.This is very easy & flavourful poriyal.We make potato poriyal using the same method which i’ll post soon.

Kathirikai poriyal recipe

Flavourful Brinjal curry recipe - A best side dish for sambar and curd rice!

Cuisine: Indian Category: Curries Yields: Serves 2

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

INGREDIENTS

Brinjal - 5 nos (medium sized) Sambar powder - 1.5 tsp Tamarind -Berry size(soak in little water) Turmeric powder - 1/4 tsp Salt & water - as needed To grind Grated coconut - 3 tbsp Big onion -1 no Cumin seeds/jeera - 1/2 tsp To temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1tsp Curry leaves - few

METHOD

Cut brinjal into two vertically.Again cut this into two cubes.Soak in water till use to prevent color change. Cook brinjal adding the required water,salt , tamarind extract and sambar powder.Make sure the brinjal is not over cooked.It should retain its shape.After the brinjal is cooked well, remove and drain the excess water.U can use this water for making sambar.(I usually pressure cook the brinjal along with dal by keeping it in a separate bowl inside the cooker.I keep it after the cooker starts steaming so that by the time it whistles, brinjal will be cooked properly without losing its shape) In the mean time, grind the grated coconut in the mixie without adding water.Then add the cubed big onions and jeera.Run the mixie twice so that onions will be coarsely ground.Do not over grind to make a paste.This is most important for this poriyal to give a nice flavour. Now mix this paste with the cooked brinjal.Add turmeric powder and pinched curry leaves.In a kadai , heat oil and temper all the ingredients given under”to temper”. Add the brinjal mixture and mix it well. Make sure brinjal doesn’t break.Simmer the flame and allow it to roast in oil till all the moisture leaves it.It gives a nice masala smell.Takes nearly 10-12 mins in low flame to get ready.Flip every now and then to avoid burning in the bottom. Enjoy !

Note

U can replace brinjal by pumpkin or potato and make this poriyal. Make sure masala coats the brinjal well.Leave the masala in low flame for 10-15 minutes to get a nice flavour.

Technorati Tags: kathirikai poriyal,brinjal curry,kathirikai poriyal recipe,brinjal curry recipe,brinjal recipes,side dish for rice,poriyal recipes

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