my cooking blog

[thamyaperumal]

Poori Recipe ( Indian flatbread)

How to make the best Poori in the town. 2 cup wheat flour 1 pinch salt 2 tsp butter/margarine 1 egg 1 hot water / warm water

Method: 1. Mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. The dough needs to be medium-soft, so go slow with the water. Add it only as needed, as you go along. 

2. Divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks. 3. Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). 4. Fry the Pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry one the first side until golden then turn over and fry the same way on the other side. Drain on paper towels and serve immediately.

[thamyaperumal]

Indian recipe: Paal appam

Paal appam is a traditional indian breakfast recipe. Its a soft,lacy and crispy prepared with rice and coconut. Paal appam is thin and crispy at the edges and fluffy in the middle. Appam gets a bowl shape which is got by the pan in which it is cooked.

Ingredients: Raw rice - 2 cups Grated coconuts - 3 cups Sugar - 2 tbsp Water -  as needed for grinding Salt - 1 tsp

Methods: 

1. Wash rice until clear and soak it in water for 4 hours. 2. In a blender/mixer, take about 1 cup soaked rice with very little warm water and grind it. 3. Take 2 tsp grinded paste and place it on a hot pan. 4. Add 2 tsp warm water on the pan and mix well until its become a gel based paste. 5. Now , on a blender/mixer with the grinded paste, add 1 cup on grated coconut and the gel based paste. Blend it 6. Transfer the ground batter to a large bowl and close with lid. 7. Keep in on room temparature for 8 hours or overnight. 8. Next morning, add pinch of salt on the batter and stir well. 9. Heat the bowl pan and rub little oil all over it. (note if you are using non stick pan then dont add the oil)

10. Pour a ladle full of batter into the hot pan and swirl/rotate the pan so that the batter spread evenly in a circular form.

11. You can see a tiny holes all over the appam 12. Cook appam on a medium flame till the edges turn golden brown, crispy and spongy in the middle. Dont flip the appam . 13. Move the appam to a serving plate 14. Serve the appam with sweetened coconut milk.

Sweetened coconut milk recipe:

Ingredients: 

2 cup of grated coconut 2 tbsp sugar

Method: 1. Blend the grated coconut with 1 cup of water 2. Using a strainer, extract the coconut milk and pour into a hot pan. 3. Stir well and add sugar on it. 4. For good smell, you can add 1 or 2 pcs cardamom

[thamyaperumal]

Indian recipe: Rasam

How to make Indian’s Rasam?

Ingredient

5 cloves garlic

a sprig of curry leaves

dried chillies - 3 pcs

black pepper

cumin seeds - 2 tsp

mustard seeds - 2 tsp

tamarind juice - 4 to 5 tbsp.

tomato - 1 pcs cut into small cubes 

pinch of salt

warm water - 1 cup

turmeric powder - 1 tsp

Step by steps:

1. Prepare the masala first

- smash the garlics and few curry leaves on the mortar.

- then add cumin seeds and black pepper on it. Then smash it and put aside.

2. Smash the tomato in the tamarind juice and put aside.

3. On a hot wok/pan, add 2 tsp of mustard seeds and when u heard the pop sounds then please add the remaining curry leaves and dried chillies.

4. Add 1 tsp turmeric powder.

5. Add in the masala and tamarind juice .

6. Add 1 cup warm water and stir well for 1 min

7. Taste it with a pinch of salt.

8. Everything OK, then Rasam is ready to serve

Note: Don't overcook Rasam, if you notice small bubbles around the pan then its enough