Wednesday, November 18, 2009

Spinach Poori

Spinach Poori is a lovely variation to the normal Pooris we make. The green colour enhances the visual treat and the Spinach makes a healthy dish.

  • Wheat/Atta - 1 cup
  • Oil- 1tsp
  • Salt
To Grind
  • Chopped Spinach  - 1 bunch
  • Green chillies        - 2
  • Cumin seeds         - 1 tsp
  • Ginger                  -  1 tsp
  • Grind all the ingredients in to Grind to form a nice paste. Use very little water as possible.
  • Add the atta, the spinach paste and salt.
  • Make a firm dough and coat with the little oil.
  • Let it rest for 10 min.
  • Spread the Dough as you normally do for pooris and deep fry them.

Wednesday, November 11, 2009

Ragi Paniyaram

I have been experimenting with Ragi lately and this is just an invention out of it :)

  • Ragi Flour         - 1 cup
  • Green Chillies    - 4
  • Chopped Ginger- 1 tsp
  • Onions               - 1/2 cup
  • Curry Leaves     - few strands
  • Cut coconut       - 2 tsp
  • Cumin seeds      - 1/2 tsp

  • Mix all the ingredients together and make the batter like Dosa batter.
  • Add enough salt according to your taste,
  • Pour oil in the paniyaram plate and pour into each hole.
  • Flip when cooked in one side.
  • Take out when both sides are crisp.

Serve hot with coconut chutney!

Wednesday, November 4, 2009

Halloween Special- Pumpkin Halwa

Halloween- never really gave a thought when I was in India.But with all the costumes and Ads one can not miss it in the US. And with the many visual treats comes Pumpkin- Orangy to the core. So I bought a small pumpkin to give a treat. But sadly it was lying in the fridge until last week when we invited few friends for dinner. So I made this Pumpkin halwa, purely my mom's recipe :)


  • Pumpkin - 1 
  • Carrot    - 1 
  • Moong dal - 2-3 tbsp
  • Condensed milk - 1/4 cup
  • Cashews/walnuts - as required.
  • Sugar - as required
  • Ghee - you need this a hell lot

  • Pressure cook the dal so that it is completely mashed. Do not over do the water.
  • Cut the pumpkin and carrots into large pieces and pressure cook them until mashed like the dal. Care should be taken to use minimal water. (Incase you do the mistake of using excess water, do not panic, just drain the water only at the cost of some nutrient loss)
  • Mash the veggies with a spatula , add the dal &milkmaid . Then blend completely. You can use a blender if required.
  • Take a kadai or a non stick pan and add the ingredients.
  • Now comes the task of stirring it.
  • You need to really stir it continously adding few spoons of Ghee and sugar in between.
  • Take care regarding the amount of Sugar if you are using sweetened condensed milk.
  • Do the wholoe process in a medium heat so that even if u take a little rest in between (like me ;) ), it will not burn the halwa.
  • Dont worry if the colour is white or pale yellow, you need little patience
  • After nearly 20 minutes, the color and texture will change and you will know when it is done.
  • Once it reaches the halwa concentration check for sweetness.
  • You can add sugar even after it is done and stir. Thats the advantage in this method :)
  • Finally Garnish it with fried cashews and enjoy the treat.

Note: You can store this in fridge and microwave later to have it hot. Adding carrots is for color and mass, you can ignore if needed.
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