Spicy Kasuri Mehti Poori

Spicy Kasuri Methi Pooris are snack food and you can enjoy them having at any time of the day. It goes well with a cup of coffee as snack and you can have them as breakfast with a cup of curd or chutney. We enjoyed eating these spicy kasuri methi pooris for breakfast and dinner. It is good to have when they are hot.

I have tried these pooris many a times and here it is for you all to try.
I have used wheat flour, curd, chilly powder, garam masala powder, jeera, Kasuri methi/dry methi leaves, salt and ghee. Prepared the dough and rolled as pooris immediately and fried in hot oil. Pooris do not fluff much since jeera and methi leaves are added. It taste yummy when they are hot. We had it with tomato chutney and a cup of curd for breakfast and the remaining were eaten as snack with a cup of hot coffee.
Try these pooris and you will definitely like to prepare it again and again.

Ingredients : 

Wheat flour : 2 Cups
Curd : 2 to 3 Tbs
Salt : As required
Kasure methi ; 2 to 3 Tbs
Ghee : 1 Tsp full
Garam Masala powder  : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Cooking Oil : 1 Cup

Method :

1. Take a big bowl and add wheat flour, salt, chilly powder and jeera/cumin seeds.
2. Add garam masala powder, turmeric powder, ghee and kasuri methi. (I used everest kasuri methi).

3. Mix all the ingredients and add curd and mix the dough nicely.

4. Kneed the dough well and divide it to small portions. Give a ball shape and press a little.

5. Roll them as pooris.

6. Keep a pan on the fire and heat. Fry on hot oil both sides till it turns golden brown.

7. Take it out from the pan and put it on the kitchen tissue.

8. Arrange in a tray or plate and serve with choice of your side dish.
9. We had it with tomato chutney and curd.

10. We also had these pooris as snack with a cup of coffee.

Note :

Using more or less chilly is optional. Add curd little by little while preparing the dough. Do not add at once. (It might turn mushy).
Time : 30 Minutes
Serves : 3 to 4.

Cucumber Sasive Chapati

Cucumber Sasive Chapati is done with using the left over of Cucumber Sasive which is prepared for lunch. The remaining Sasive is used for preparing chapati. It is yummy and soft. You will really enjoy having mild spice Cucumber Sasive Chapati.

I have used little Cucumber Sasive, jeera, salt and wheat flour for Cucumber Sasive Chapati or You call it as Parata.
We had this Cucumber Sasive for lunch. And then the remaining Sasive is kept it in the fridge. I did make use of it while mixing the chapati dough and added some garam masala and jeera powder to it.
Let us see the recipe now :

Ingredients :

Cucumber Sasive : 2 to 3 Tablespoons. (The left over portion).
Wheat flour : 2 Cups
Jeera powder : 1/2 Tsp
Garam Masala Powder  : 1/2 Tsp
Salt : As required
Ghee : 1 Teaspoon
Cooking Oil : 2 to 3 Tbs

Method :

1. Take a big bowl and add Southekai sasive, wheat flour, salt, garam masala, and jeera powder.

2. Add a spoon of ghee and mix all the ingredients well.
3. Add required water and prepare chapati dough.
4. Kneed the dough well and and divide them in to small portions.

5. Take a small portion and dip in dry wheat flour and roll them as chapatis.
6. Sprinkle some oil/ghee on the top and fold it again.
7. Dip the done and roll in dry flour.
8. Now roll as chapati again and put it on hot tava and cook.

9. Add oil on both sides while cooking and remove the partata when it is done.

10. Repeat the same and prepare all the parata /chapati and serve.

11. Serve hot chapati / parata with a cup of curd and the curry you have prepared.

12. You can have them with curd and pickle also.

Note :

Strictly do not add spoiled Cucumber Sasive. You might get sick or have some problems of stomach upset. Use fresh and good Sasive.
Adding any spice is your choice. Adding oil instead of ghee is optional. Use of more spice and oil is optional.
Cook parats on medium and low flame. You can take these paratas for travelling. It is tasty and healthy too.
It is good for people who are dieting. Use of less oil while preparing is a must.
Time : 30 Minutes.
Serves : 2 to 3 .

Carrot Holige

Holige / Sweet Chapati /Poli / Pooran Poli is a sweet dish normally done during festival, feast and marriage functions. There are many types of holige and here is Carrot Holige, done with carrot gratings and jaggery stuffed inside. The outer layer is with wheat flour and maida mix.

Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe

Things needed : 

To Stuff : We call it as Hoorana or Hoorna 

Carrots : 2 to 3
Jaggery :  2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch

To Outer layer/ We call it as Kanaka 

Wheat flour : 1 1/2 Cups
Maida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil :  3 to 4 Tablespoons

Method :

1. In a big bowl add,  wheat flour, maida, salt and turmeric powder. Mix it nicely and add required water. Prepare the dove. The texture should be soft.

2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.

3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.

4. Sieve the jaggery with siever and keep the clean jaggery aside.

5. Wash and grate carrots. Powder  6 to 8 cardamom and keep it aside.

6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.

8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.

9. Kneed the dough nicely and divide them in to small portions.

10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.

12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.

14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.

15. Holige is ready to serve.  Put ghee on the top just before serving.

16. Eating hot holige is such fun.

 Note :

The holige dough should be soft. Put oil at the end and then let it rest. Kneed the dough well. Do not put weight on roller while rolling holige. No need to use oil while rolling. Dip in dry flour and then roll it. Use of oil while preparing is optional. I have not used it.
Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes. 
Serves : 12 to 15 Holige can be prepared. 

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.