We humans are very inquisitive and curious. we like to know what’s happening in our neighbors home, what’s running on our friends mind, what the readers think about our hubs (That’s why we get excited when we see a comment) and we like to know what food people eat world over. Right?

Food plays a major role in Indian culture. Most or all of Indian festivals have its own special food. Indian food has been influenced by Middle East (it’s use of dry fruits and milk) and Afghanistan (its use of spices), but different states in India have food particular to that state. The foods of different states are very distinct no two states make a curry in the same way.


 
 

INDIAN CUISINE - WORLD LOVED PURI MEAL

 

We humans are very inquisitive and curious. we like to know what’s happening in our neighbors home, what’s running on our friends mind, what the readers think about our hubs (That’s why we get excited when we see a comment) and we like to know what food people eat world over. Right?

Food plays a major role in Indian culture. Most or all of Indian festivals have its own special food. Indian food has been influenced by Middle East (it’s use of dry fruits and milk) and Afghanistan (its use of spices), but different states in India have food particular to that state. The foods of different states are very distinct no two states make a curry in the same way.

So let me tell you about a world famous cuisine; Indian food. If I say that Indians food is very healthy I will not be wrong. They eat at least 10 kinds of vegetables every meal, use a lot of spices (spices are good for health), use a lot of milk in their recipes, use lots of fresh herbs and many of them are vegans. But if I also say that Indian food is quiet unhealthy, I can be right again. Indians eat a gallon of ghee, they eat a lot of sweets and a lot of roti and rice; carbohydrates.

The world loves Indian food its sour achar (pickles), soft paneer (cottage cheese), masala vegetables, spicy curry, flaky rottis, tasty bajjis, crispy papadams mm….let me stop here before I drool on my keyboard. I have not added the calorie count but most probably the reader might be able to estimate and my advice………an Indian meal every week will do you more good than bad.

So I thought of posting a article on puri and accompaniments, with step by step instructions and photos to understand better.

DRINK Lasi (curd drink)

MAIN COURSE puri/roti

DISHES aloo masala (potato and carrot curry)

Chola masala (sweet and sour cowpeas)

DESERT suji seera (sweet semolina)

 
search your garden
 
search your garden
 
Soak tamarind in warm water to obtain pulp
 
Soak tamarind in warm water to obtain pulp
 
wash board and leave to dry
 
wash board and leave to dry
 
Green chili, Red chili,curry leaves, onions, corriander leaves, mint leaves and tomato
 
Green chili, Red chili,curry leaves, onions, corriander leaves, mint leaves and tomato
 

Cook Time

Prep time: 1 hour 30 min
Cook time: 1 hour
Ready in: 2 hours 30 min
Yields: serves a family of 5

Couple of things need to be done prior to cooking so that cooking becomes easy and we can save time.

  • If you are living in a vegetable patch then I recommend you to take a look around to see if you need any of the vegetables in your garden. Fresh organic food grown with love and care cannot be replaced.

 

  • If your using fresh tamarind or dry whole tamarind then soak it in slightly warm water, to obtain the pulp for the curry later. I dont know if you can get bottled tamarind pulp, if so you needn't soak but this is the best as your tamarind is fresh.

 

  • Wash the board to roll the rotti and keep it to dry. If your using you kitchen counter then skip this procedure.

 

  • Cut green chili red and green, if you dont have red then use dry red chili instead. curry leaves, onions, corriander leaves and minth leaves, tomatoes.

 

  • The first thing to be made is the puri dough. Knead the dough and leave it. This will soften your puri. Puri shoud always be eaten as its made so lets save the work for the last after every single dish is made. Normally someone makes the puri as the family dines. But then you will lose the wonderful moment with your family when dining and The reason why I want to be at the table when my family or guest eat is because I want to watch their expressions as they taste the meal. :). So What I do is I make 8 Puris call my family and watch then eat their first puri then I hurry to the kitchen to make the rest and enjoy the meal with my family.

 

CHOLA MASALA – SWEET AND SOUR COWPEAS

 

One thing that I am not so fond of is gram. But the Indians consume grams almost EVERYDAY. Indians make porridge with green gram, Dip with Chick peas, gravy with dhal, sweets with gram and many more.

The indian curries are very tasty, I simply love gram if it is made in the indian style.I need spicy food so when I make puri I made this dish the spicy one but I have written the recipe without much spice.

This dish is sweet, sour, spicy and minty too (You will see why). You are sure to enjoy it.

 
 
Soak cow-pea overnight or for same time with little baking powder.
 
Soak cow-pea overnight or for same time with little baking powder.
 
Frey some curry leaves, onion and green chili
 
Fry some curry leaves, onion and green chili
 
Add the res t Onions, green chilies and tomato. Add the spices.
 
Add the rest Onions, green chilies and tomato. Add the spices.
 
Add the cow-pea and water
 
Add the cow-pea and water
 
Add the mint leaves last
 
Add the mint leaves last
 

Ingredients

  • 1/2 cup cowpea
  • 2 tbsp oil
  • 1 or 2 green chilis
  • 5 curry leaves
  • 1 medium onion
  • 1 tsp ginger and garlic paste
  • 2 tbsp tamarind pulp
  • 1 tsp sugar
  • 2 tbsp jaggery
  • 1/2 cup water
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • salt to taste
  • 1 small tomato
  • handful mint leaves

Instructions

  1. Soak cow pea overnight with a pinch of baking powder.
  2. Boil the cow peas till they are soft. You can also pressure cook it but make sure that its not overcooked. (If your using the pressure cooker then soaking is not necessary)
  3. Add oil in a pan. Stir fry a few pieces of onions, green chilies, curry leaves, ginger garlic till it turns brown.
  4. Add the rest of the onions, green chilies, curry leaves and the tomato. Mix well.
  5. Add the spices.(chili powder, turmeric powder, garam masala)
  6. Add the boiled cow peas, add the tamarind paste, jaggery (use dark colored jaggery), sugar and salt.
  7. Mix and add the water. Close the pan and let it cook for 5 minutes.
  8. The masala should be thick and the gravy should be very little or not at all. Turn off the stove.Add the mint leaves, mix well.
  9. YOUR CHOLA MASALA IS READY !!

ALOO MASALA - POTATO AND CARROT CURRY

 

A vegetable that Indians use most is potato. Indian samosas are filled with potato, the dosas are folded with potato, bonda is a ball of potatoes, Gol Guppa is stuffed with potato and sambar (common dish eaten with idly, dosa, rice etc.) also has potato. This curry is made mainly with potato and carrots.

It is spicy and sour. Has a mild flavor of Cummins and mustard. If you eat this potato and carrot curry you will have a good idea of Indian food..

 
 
oil carrots and potato
 
oil carrots and potato
 
Dice them
 
Dice them
 
 
 
fry some onions, chili and curry leaves
 
fry some onions, chili and curry leaves
 
Add the spices then the carrot and potato
 
Add the spices then the carrot and potato
 
 some water
 
some water
 
 

Ingredients

  • 2 tbsp Oil
  • 1 medium onion
  • 5 to 10 curry leaves
  • 2 green and 2 red chilies
  • 1 tsp ginger garlic paste
  • 1 tsp mustard seeds
  • 2 medium sized carrots
  • 2 medium sized potatoes
  • ¼ tsp coriander powder
  • ¼ tsp cumin powder
  • ½ tsp chili powder or according to your spice consumption
  • ¼ tsp cumin seeds
  • ¼ tsp turmeric powder
  • 1 small tomato
  • 1 tsp tamarind pulp
  • Salt to taste
  • 1 cup water (preferably hot)
  • Handful of fresh coriander leaves chopped coarsely

Instructions

 

  1. Boil carrots and potatoes whole or halved. (A famous chef in my land says that he is amazed at garlics because its taste varies when its chopped, smashed or blended. My mother says boiling anything whole gives a richer flavor)
  2. Peel the carrots and potatoes and dice them as shown, leave aside.
  3. Add oi to the pan stir fry some onions, curry leaves and green chilies. Once it’s turning light brown add the ginger garlic and the mustard seeds. Wait till the seed starts to sputter but don’t let the ginger garlic get burnt.
  4. Then add the carrot and potato. Mix well.
  5. Then add the rest of onion, curry leaves, green and red chilies.
  6. Add the spices (chili powder, coriander powder, cumin powder, cumin seeds and turmeric powder), salt and mix.
  7. Add the water, some tamarind pulp and mix then let it cook for 5 minutes. (close pan with lid when its cooking)
  8. Add the tomtaoes.The curry should look like the picture and it should have thickened.
  9. Add the fresh coriander leaves, give it a final stir.

YOUR ALOO MASALA IS READY !!

PURI

Its pronounced as poori. Puri is a puffy roti. It is made using 2 kinds of flour and deep fried. It is soft, flaky and takes the shape of a slightly deflated ball!! It is very, very tasty. It is eaten with different kinds of curries but here are the most famous, the tastiest and my favorite.

It tastes rich, buttery and a hint of sweetness. Like the pinch of sweetness in bread.

 
 
 
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 150 g Atta flour
  • 150 g Wheat flour
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • warm water

 

Instructions

 

  1. You will be able to identify the 2 different flour. The one on the right in the picture is atta the other is wheat flour.
  2. You can also use only atta flour as atta flour is healthier but when you use both flour then your puri will be soft.
  3. Mix the first 5 ingredients together.
  4. Add the water little by littel and mix with fingers till all the flour is in soft lumps.
  5. Then add some more water to make a dough that is not so soft like for buns.
  6. Leave aside for 15 or 30 minutes
  • The dough must be made first before the curry and left aside. The rest should be continued after all the dishes are ready just 5 minutes before serving.
  1. Make 15 to 20 small balls
  2. Roll out thin roti by applying flour onto board and the rolling pin so that the roti doesn't stick.(You can dust with atta or wheat flour)
  3. Heat oil, keep the flame on medium and fry the roti. It should be round, crispy, soft and delicious.
  4. Use a kitchen tissue on the plate when serving the puri so that the excess oil is absorbed.

 

  • I HAVE POSTED A SHORT VIDEO SO THAT YOU GET A BETTER IDEA ABOUT FRYING PURIS. ITS VER INTERESTING !!
  • If you dont want to consume a lot of oil, then you can heat the rotti on a pan that is NOT oiled. Heat till sides turn brown.
  • You can also stuff the puri with curry and eat it.

 

YOUR PURI IS READY!! SERVE WHILE IT'S STILL HOT.

 

FRYING YOUR PURI


 
 
 
melt ghee add the semolina
 
melt ghee add the semolina
 
Add nuts
 
Add nuts
add milk
 
add milk
 
 

Ingredients

  • ½ cup semolina
  • ½ cup ghee
  • 1 cup milk
  • Sugar as required
  • ½ cup cashew nuts/almonds (chopped into big pieces)

Instructions

  1. Melt the ghee in a pan.
  2. Add the semolina and keep stirring.
  3. Add the cashew nuts
  4. Add the sugar
  5. Add the milk and stir till it turns slightly yellow (When you add the milk it becomes very watery but do not worry as you stir it will thicken up)
  6. Stir till you see the consistency in the picture i.e. till the lump does not stick to the sides.
  7. At this time the semolina should be oily.
  8. Now add the coloring (light colors don’t work because the semolina will have turned slightly brown)
  9. Now it’s ready to be served best when slightly warm do not freeze or put it in the fridge because the ghee will harden.
  10. You can flatten in on a foil an cut it into shapes; hearts, flowers, leaves etc. or you can form a mold like I did, as molds are one of Indian shapes.

 

Color your dessert


 
 
 

Plain sweet lassi

Ingredients

200 ml curd /plain yogurt

500 ml milk

pinch of salt

sugar as required

Instructions

Put all ingredients in the juicer and juice it for 1 minute. Now your drink is ready.

LASSI VARIATIONS

You can add any fruit to make lassi. To this recipe you should add 100 grams of the fruit.

  • Mango lassi
  • Passion fruit lassi
  • strawberry lassi
  • banana lassi

 

ENJOY IT!