Saturday, 6 December 2014


Ingredients :

Wheat flour one cup
Maida flour one cup
white rava one spoon
Salt required
water 3/4th cup
cooking oil one tablepoon

Step by step procedure:

Mix all the above ingredients with water by adding by little and make a dough.
Knead the dough well into a soft dough.
Keep aside for half an hour.
Meanwhile you can prepare kuruma.
mustard seeds one spoon
fennel seeds, cloves chinnoman one spoon.
bellari onion. one finely chopped
green chillies two or three.
curryleaves one cup
coriander leaves chopped one cup
chicken masala powder one tablespoon
turmeric one spoon
chopped carrots one cup
Heat the cooking oil in a pan.
Add mustard seeds, fennel seeds,.cinnoman, cloves three.
Allow them to temper.
Add onions green chillies, curry leaves,.
Saute well.
Add turmeric followed by chikken.masala poder.
Add carrots.
Let the flame in low.
Grind the coconut grates and bengal gram, and cumin seeds into a fine paste.
Add to the fried ingredients.
Add salt as needed.
saute and mix well.
Allow to cook.
kuruma ready.
For poori:
Divide the dough into even size round balls.
Make palm size thick flat rounds.
Heat cooking oil to deep fry temperature.
To check the temperature,  put a small piece of dough, it will rise up immediately.  This is the perfect time to make poori.
Slide the ball into the oil.
After a while you press it with a slotted ladle.
It will puff up well evenly.
Flip it carefully.
Let the bubbles cease.
Remove the fried poori and lower the flame till you drop the next poori.
Repeat the same process for making remaining poories.

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