Poori

Poori is used commonly in India and other countries of South Asia....served at breakfast. It is also served at special or ceremonial functions...Its my all time favourite with aloo dum or even with ghuguni , dalma or chholey...The perfect Poori is pale golden in color and puffed up almost like a ball...

Ingredients

2 cups wheat flour/atta
3 tbsp oil/ghee for kneading

Water to make dough
Salt to taste
Refined oil or ghee (clarified butter) for deep frying

Method

Put the wheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.

Add  1 tbsp oil/ghee to the flour and mix well.
Now add a little water at a time and start to mix the flour to form a dough.
We need the dough to be medium-soft so, go slow with the water - add it only as needed, as you go along. Instead of water, you can also use curd or milk. This makes for really soft Pooris.
The real secret of soft Pooris lies in the kneading! The dough must be smooth and just the right softeness - medium.
Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.
Once you've got the dough to the right consistency, add 2 tbsps of oil/ghee and continue to knead.
The dough will become silky in texture..
Cover with a damp cloth now and keep aside in the refrigerator for 20 minutes.

Remove from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle (4-5mm thick). For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.
Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame.
Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon.
This will help the Poori to puff up..
Fry  the first side till golden then turn over and fry the same way on the other side.
Drain on paper towels and serve hot.

I served it with Aloo curry..
so just do it and enjoy the yummy food...

Soya Egg Bhurji

Soya Egg bhurji, soya served in a different style. Garlic paste adds its flavour and enhances the taste of the otherwise bland nutrela. This subzi is a protein-rich potion; protein is required for the growth and maintenance of immune cells whereas iron builds up hemoglobin. For a variation, replace eggs with paneer or even green matar...

Ingredients


1 tbsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/2 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp Cumin Seeds
2 tsp Coriander-Cumin powder
1/2 tsp garam masala powder
salt to taste
2-3 eggs
3/4 cup soya granules , refer tip below..(chopped)
Few Chopped Coriander Leaves

Method

Heat the oil in a non-stick kadhai, add cumin seeds.
When seeds started crackling, add onions and garlic paste and sauté till they turn light brown in colour.
Add  tomatoes and cook on a medium flame for 10 minutes, while stirring continuously.
Add turmeric powder, chilli powder, coriander-cumin powder, garam masala, and salt .
Mix well and cook on a medium flame for another 5 minutes while stirring continuously, sprinkle little water to prevent the masalas from burning.
Add soya granules mix well and cook for another 5 minutes.
Beat eggs in a bowl.Add beaten egg  to the soya and mix well.
Fry for another 4-5 min, by breaking beaten eggs into small pieces until cooked well. 
Garnish with coriander leaves.

Serve hot with roti/paratha/rice..I served it with paratha....

*Tip:  To make ¾ cup of soaked soya granules soak 1/3 cup of soya granules in ¾ cup of warm water for 10 to 12 minutes. Squeeze thoroughly and use as required

Baigani ( Eggplant fritters )

Baigani is an brinjal/eggplant fritter..its a famous tea time snack and also used as a side dish...To those,who dont think baigan/brinjal as  tastiest of vegetables, they must try this out....

Ingredients:

Baingan/Eggplant/Brinjal - 1 large
Gram flour/Besan- 4 tbsp
Cornflour - 1 tbsp
Coriander-cumin powder - 2 tsp
Red chilli powder - 1 tsp
Baking Soda - a pinch
Salt to taste
Turemeric  Powder
Oil for deep frying

Method

Slice the eggplant into circles ( 4-5 mm thick ).
Add salt, turmeric powder. Rub it all over the eggplant slices.
Keep aside for 10-15 mins.
Mix the gram flour and cornflour with all the remaining spices and a little bit of salt.
Add water to prepare a batter of medium thick consistency.
Heat the oil in a kadai.
Dip each eggplant piece into the prepared batter.
Shake off any excess and slip into the hot oil.
Fry on both sides till golden brown.
Remove from the kadai and put on paper towel ( or one can use a newspaper which works equally good ).
Serve hot with tomato sauce,chilli sauce or ny chutney of ur choice..or u can simply have it with ur tea...