Friday, December 3, 2021

Palak Poori | Spinach Poori

Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices. 

Poori is one of the most popular Indian breakfast which is made from plain wheat flour and this palak poori is an variation to that traditional poori ! If you like poori and haven't  tried this palak poori so far, then you must give it a try ! 

It's super easy to make, delicious & that vibrant green color from the spinach is very pleasant to your eyes !



Before check out the recipe, let's see some of the FAQs about making poori

How to make Puffed up poori ?
I have a separate post on poori where i have explained all the tips and tricks to get the perfectly puffed up poori. Please check out the below link
Tips to make puffed up poori 

What's the use of adding rava into the poori?
Rava helps to keep the puffiness of the poori for a longer time so that your poori is all puffed up till you serve and it doesn't deflate immediately when it's out of hot oil.

Tips to get that gorgeous green color on the palak poori 
  • Spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color. 
  • Puree the spinach without any water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.
Ok, now let's check out on how to make this delectable palak poori/spinach poori!
 

Palak Poori | Spinach Poori

Preparation Time : 15 mins | Cooking Time : 15 minsServes : 12 
Recipe Category: Poori | Recipe Cuisine: Indian
Palak Poori, Spinach Poori, Green Poori Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices.
Ingredients
Wheat flour - 1 cup
Rava - 1 tsp 
Oil - 1 tsp
Salt - 1/4 tsp
Spinach - 1 cup( tightly packed)
Green chili - 1 
Ginger - 1/4 inch piece
Cumin seed - 1/4 tsp
Oil - for frying

Procedure
First let's make spinach puree. Take the spinach and add into the boiling water and let it boil for a min or until it's all wilted. 
Drain the spinach and let it cool a bit. Transfer the spinach into a mixie jar  and then add the green chili, ginger and cumin seed and grind them into smooth puree.
In a large bowl, add the wheat flour, rava and salt. Mix it all together well. 
Next add the oil and the spinach puree, incorporate the spinach puree into the flour. 
Add some water into the mixie jar and use that water to make a soft and pliable dough. Let it rest for 15 mins.
Make about 12 or 13 small balls out of the dough. Roll each dough into thick disk using the rolling pin. 
Heat the oil for deep frying and then add one rolled dough at a time. Gently press the dough with a slotted spoon, it will puff up beautifully. Then flip it over the other side and cook it for about 30 secs. 
Remove from the oil and drain it on tissue paper. Tasty Palak Poori is ready to serve !

Related : How to make Potato Masala / Poori Kizhangu

Notes:
  • Use baby spinach for vibrant looking poori.
  • Don't add any water while grinding the spinach. 
Continue Reading »

Monday, November 1, 2021

Coconut Milk Murukku | Thengai Pal Murukku

Coconut Milk Murukku, a delicious, crunchy and flavorful snack made from the rice flour as main ingredient and flavored with coconut milk. It's one of our favorite snacks to munch on any time. 

Back in days when we were in hosur, we used to buy this coconut milk murukku from the local bakery whenever we pass by that store. The flavor and the taste of the murukku is simply amazing. Later i had tried a few proportions to recreate that murukku taste and finally the recipe that i'm sharing today is my keeper for making this delicious murukku!


Before check out the recipe, let's see some of the FAQs 
Can i use store brought coconut milk for this recipe ?
Yes, of course ! But here, i have used homemade coconut milk only. Make sure to use the brand that doesn't have any artificial flavor for best taste and aroma. 

Why did my murukku break into oil ?
If the dough doesn't have enough moisture in it, the murukku breaks easily in the oil and also it breaks while squeezing the dough. So add a little more coconut milk in the dough, mix it well and use.

Why is my murukku not crispy ?
If the oil is too hot, then the outer turns darker easily and it won't be crispy. Cook it in the medium flame for the whole process helps to get crispy murukku.

Why is my murukku hard?
It doesn't have enough fat in it. Butter used in the murukku helps to keep the murukku crispy and as light.

Does the murukku burst in the oil?
Chances are there!!
  1.  If the dry ingredients like rice flour and any other flour used in the recipe has any big granules. So make sure to sieve all the flour once before making dough
  2. Once all the dough is squeezed, don't tempt to roll the left over dough into seedai and fry. It has the chance to burst.

Coconut Milk Murukku

Preparation Time : 10 mins | Cooking Time : 25 minsServes : 25 
Recipe Category: Curry | Recipe Cuisine: Indian
Coconut Milk Murukku, Murukku, Thengai Pal Murukku Coconut Milk Murukku, a delicious, crunchy and flavorful snack made from the rice flour as main ingredient and flavored with coconut milk.
Ingredients
Rice flour - 2 cups
Roasted chana dal/Pottukadalai/Dalia  flour- 1/3 cup
Butter - 2 tbsp
Cumin seed - 1 tsp
Coconut Milk - 1 cup(approx)
Salt - 1
/2 tsp
Oil - for frying

Procedure
Take rice flour, pottukadalai flour, cumin seed and salt in a large bowl, mix it all well together, then add the butter.
Incorporate butter with the flour until it all mixed well. Next add the coconut milk little by little and make a soft dough.
Take the murukku press and add the three hole disc in it. Then fill 3/4 of the murukku press with the dough. 
Close the murukku press with the lid. Take a few slotted laddle or small plates and squeeze the dough in circles and keep it ready. Heat the oil for deep frying. Add a piece of dough in the oil, if it rise up immediately, then the oil is ready to fry murukku.
Add a few pressed murukku dough and cook it on medium flame.
When the "shh" sound stops and the murukku floats on the top, remove it from the oil and place it on tissue paper. Let them cool completely and store it in air tight container.
Tasty, crunchy and flavorful coconut milk murukku/Thengai pal murukku is ready.

Related:How to make Omapodi/Plain sev

Notes:
  • Make sure to store the murukku when it's completely cooled down.
  • Tastes and flavor intensify after a  few days.
  • Instead of cumin seed, you can also use the sesame seeds for flavoring.
Continue Reading »

Thursday, October 28, 2021

Gulab Jamun Using Ready made Mix

Gulab Jamun, one of the most famous and delicious Indian sweets made from the milk solids. Traditionally, the gulab jamun is made from the milk solid known as khoya which is deep fried in oil /ghee and later soaked in cardamom/rose flavored sugar syrup.

But, nowadays, a lot of gulab jamun ready mixes are available in the market and they are equally good and make delicious gulab jamun. Though the instructions are available in every ready made mix, they are really vague and for the beginners it's difficult to make perfect gulab jamun with those instructions. 

As deepavali/diwali is approaching nearby and gulab jamun is one of the common sweets that is prepared during this time, here i'm sharing all the tips that i have learned over the years for making perfect soft and juicy gulab jamun using the ready mix ! 

Which brand of gulab jamun is the best ? 

So far, I have used MTR, GITS and Aachi brand of gulab jamun. All of them make more or less similar gulab jamun in taste and texture wise. Irrespective of the brand, if you follow the tips that i have shared here, I'm sure that you will achieve perfect gulab jamun. 

How to make a perfect round gulab jamun ?
  • Make sure that the dough is slightly sticky. 
  • Grease your hand with ghee while rolling the balls for smooth texture.
What's the perfect temperature of the oil or how to know the oil is ready for frying the jamun?

  • Add a small pinch  of dough in the oil, it should take 2 to 3 seconds to rise up and float in the oil. That's the correct temperature of the oil for frying the jamun.
  • If the dough rises instantly, the oil is too hot, reduce the heat or add more oil to reduce the oil temperature.
  • If the dough takes longer than 3 seconds, then the oil is not ready, let it be in heat for a few more minutes before frying the jamun.

How to get even color on the gulab jamun?
  • Make sure that the oil temperature is correct. 
  • Rotate the oil with a ladle often while frying the jamun, it helps to get the color evenly.
Why are my jamuns not cooked inside even though the outside is golden brown?
  • The oil temperature is too hot so the outer layer becomes brown  even before the inside gets cooked
  • Roll the jamuns gently without applying too much pressure also helps to cook the jamun evenly.
Why is my gulab jamun not absorbing sugar syrup?
  • Make sure that both the jamun and sugar syrup is warm while soaking them together. It will help to absorb the syrup easily
  • Let the jamun soak in the syrup for at least 2 hrs for best absorption. Tastes best on the next day !
  • The sugar syrup needs to be thin and sticky. Don't boil the sugar syrup for a longer time.
  • As said earlier, don't roll the jamun tightly, it will surely affect the sugar syrup absorption. 
Why is my jamun soggy instead of soft after soaking in the syrup?
  • Don't soak the jamun in the syrup when both syrup and jamun are super hot. It will make the jamun soggy.
  • Don't close the gulab jamun with a tight lid when either jamun or syrup is hot. Close it halfway or close it with a lid that has holes that will help to escape the steam and avoid the jamun becoming soggy.
  • Keep it in an airtight container only when it's completely cooled.
What to do with the leftover gulab jamun sugar syrup ?

The given quantity is almost perfect and doesn't have any leftovers. But in case, you have any leftover syrup, you can use it in other sweets which need sugar syrup like shahi tudka & so on.

Gulab Jamun Using Ready made Mix

Preparation Time : 2 hr | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Gulab Jamun using Ready made mix,MTR Gulab Jamun,Gits Gulab Jamun Gulab Jamun, one of the most famous and delicious Indian sweets made from the milk solids.
Ingredients
For Jamun
Gulab Jamun Mix - 1 cup
Water - 1/4 cup(approx)
Ghee - 1 tsp
For Syrup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1/4 tsp

Procedure
Measure and take the gulab jamun mix in a bowl, break the lumps with hands and then add water little by little and make a soft pliable dough.
Take a tsp of ghee in a bowl for rolling the jamun. Pinch a small piece of the jamun dough.
Grease your palm with ghee and place the dough on your palm and roll into smooth ball without applying too much pressure. Repeat the same for the remaining dough.
Now let's make the sugar syrup. Take the sugar and water in a sauce pan and put it on the heat. Let the sugar dissolve completely and boil it for 3-4 mins or until the sugar syrup is slightly sticky.
Next add the cardamom powder & mix it well.  Transfer the sugar syrup to a bowl.
Keep the sugar syrup aside. Next let's fry the jamun. Heat the oil for frying the jamun. Add the jamun one by one. 
Keep the flame in low and cook the jamun till they are golden brown. Make sure to turn the jamun now and then for even cooking.
Remove the jamun from the oil and place it on the tissue paper. 
Add the fried jamun into the sugar syrup. Let it soak for 2 hrs minimum before serving.
Delicious Gulab Jamun is ready ! 

Related : How to make Gulab Jamun with Milk Powder

Notes:
  • You can use any readymade jamun mix for this recipe. 
  • Personally i like cardamom flavor more than rose flavor in gulab jamun. So i haven't used rose flavor here. But if you like rose flavor, add a few drops of rose essence in the sugar syrup.



Continue Reading »

Monday, October 25, 2021

Ribbon Pakoda | Ola Pakoda

Ribbon Pakoda, a delicious and crunchy snack made from the mixture of rice flour and besan. It's one of the easiest snacks to prepare at home with basic pantry basic ingredients and I used to make these types of snacks at least once in a month at home to fill our snack box. 

We prefer these kinds of home made snacks more than any pre-packed store snacks.Though I have been preparing this snack for years now, somehow I didn't share this easy recipe so far, as deepavali is nearby, I thought sharing this recipe now would be helpful to all those who are looking for easy diwali snacks to prepare on this occasion. 


Before checking out the recipe, let's see some FAQs

What's the correct temperature to fry these Ribbon pakoda?
Add a pinch of dough into the hot oil, it should come up immediately . That's the perfect temperature to fry ribbon pakoda.

Why is my ribbon pakoda chewy instead of crunchy even though it has a golden brown color?
Oil temperature is too high, so the outside turns into a golden brown color before the inside get cooked. So it's chewy. Reduce the oil temperature and make sure to cook it in low-medium flame for a crunchy texture.

Ok, now let's see how to make this delicious Ribbon Pakoda. If you have any other questions, leave a comment, I will try to answer to the best of my knowledge !  

Ribbon Pakoda | Ola Pakoda

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Ribbon Pakoda, Ola Pakoda,Seeva, Pepper Ribbon Pakoda Ribbon Pakoda, a delicious and crunchy snack made from the mixture of rice flour and besan.
Ingredients
Rice Flour - 1 cup
Besan/ Gram Flour - 1/2 cup
Pepper powder - 1 tsp
Salt - 1/4 tsp(heaped)
Butter - 1 tbsp
Water - as needed
Oil - for frying

Procedure
First take the rice flour, besan, pepper powder and salt in a bowl. Mix it all well together. Melt the butter and add into the flour mixture.
Mix it with your hand until the butter is well mixed with the flour. Next, add water little by little and make a soft pliable dough.
Take the murukku press and add the ribbon pakoda disk into it and fill 3/4 of the press with the dough and close the lid. Heat the oil for frying and squeeze the dough directly into the oil as concentric circles.
Cook it on low-medium flame until it gets a nice golden brown color and the sound "shh" stops. Remove from the oil and drain it on a paper towel.
Once it's cooled down completely, break it into small pieces and store it in an airtight container. Yummy Ribbon Pakoda is ready to munch on any time.

Related : How to make Sattur Sev


Notes:
  • Store it in a clean dry container to retain its crunchiness for a longer time.
  • Instead of pepper powder, you can use chili powder too.
  • For vegan version, instead of butter, you can add some hot oil in the flour and mix it well.
Continue Reading »

Monday, October 11, 2021

Paal Kesari | Milk Kesari | Milk Halwa | Sweet Recipe

Paal Kesari, a delicious and easy to make sweet pudding with semolina, milk and flavored with cardamom & ghee. Traditionally, for kesari, water is used to cook the semolina. But for this kesari, milk is fully used to cook the kesari. 

Using milk for cooking the semolina gives great flavor and is rich in taste. And also, here in this milk kesari, i have avoided using any food color like traditional kesari and want to keep that rich cream color as it is. But if you like bright colored kesari, you can add a pinch of orange or red food color in this kesari too.

In our home, kesari is one of the common sweets that we used to prepare for serving with breakfast or as an evening snack. We all loved it very much and this milk kesari is our recent favorite. 

Before moving on to the recipe, let's answer some of the FAQs about kesari. 

What is the proportion of semolina to milk in this kesari?
For all types of semolina / rava kesari, the proportion of rava to liquid ratio is 1:2. The liquid may be water,  milk or any puree like mango or pineapple.

What type of milk is best for this kesari ?
I have used full fat milk for richness. But you can also use 2% milk or even you can use 1/2 amount of milk and 1/2 amount of water for this kesari.


Any other tips for beginners ?

Here are a few tips to make perfect kesari 
  • Make sure to roast the rava till it's aromatic without changing its color.
  • Make sure that the milk is hot while pouring into the rava, it will avoid the lump formation.
  • Add the sugar only when the rava is completely cooked and the milk is all absorbed.
  • If you like to cut the kesari into pieces, pour the kesari onto the ghee creased plate and let it cool for about 30 mins. It would firm up nicely and you can cut into desired shapes.
Hope i have answered almost all the FAQs about kesari, now let's see how to make this delicious rava kesari.  

Paal Kesari | Milk Kesari | Milk Halwa

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Paal Kesari, Paal Halwa, Milk Kesari, Milk Halwa Paal Kesari, a delicious and easy to make sweet pudding with semolina, milk and flavored with cardamom & ghee.
Ingredients
Rava /Semolina - 1/2 cup
Sugar - 1/2 cup
Milk - 1 cup
Ghee - 3 tbsp
Cashews - 5 
Cardamom powder - 1/4 tsp

Procedure
Heat the pan with 1 tbsp of ghee and then add the broken cashews and roast till they are golden brown.
Keep the flame in medium and add the rava and roast until they are aromatic.
By the side, heat the milk in a sauce pan and bring into boil. Then pour the milk into the roasted rava slowly with one hand and mix it with another hand. 
With a min, the milk would be absorbed by the rava and it's all well cooked, then add the sugar. 
The rava mixture starts to loosen a bit because of sugar and then start thicken again. Once it became like a thick mass, add a tbsp of ghee at a time and mix it well.
Finally add the cardamom powder, mix it well and switch off the flame.
Tasty Paal Kesari is ready to serve.

Related : How to make Mango Kesari


Notes:
  • When you pour milk in to the rava, be careful, it splatter a lot, use long handle spoon helps to mix easily.
  • Both the milk and rava should be hot, so that no lumps will be formed.
  • Here i have used whole milk, but you can 2% milk also or you can use 1/2 quantity of  milk & 1/2 water.
Continue Reading »