Masala Pori - Spicy Puffed rice snack

Masala pori is an easy and quick snack prepared used Puffed rice(pori) .The crunchy & spicy Pori with the roasted garlic pieces and pottu kadalai makes it a perfect tea-time snack.

Ingredients:

Puffed Rice(Pori)	4 cups
Garlic cloves(cut into small pieces)	15
Roasted gram dhal(Pottu kadalai)	¼ cup
Curry leaves	few
Sambar powder	1 tsp
Turmeric powder	A pinch
Oil	2 tsp
Salt	As needed

Method:

• Heat oil in a fry pan .Add Garlic cloves,Turmeric powder and pinch of salt and cook till garlic is roasted well and golden brown in colour.
• Add pottu kadalai and fry till it turns golden. Add curry leaves followed by the Pori.
• Now add sambar powder and salt (check the plain pori first before adding salt) 
• Mix everything well and keep in low flame for 2-3 mins till the pori turns crisp.
• Store in an airtight container .    

Note:

•  Adjust the quantity of garlic to your taste. If you are giving it to kids you   can reduce the garlic and use only little just for the flavour.

Sending this to Srivalli's Kids Delight event  hosted by Vardhini

Kunuku

Kunuku is a deep-fried snack prepared using Raw Rice and Toor dhal. I learnt this recipe from my MIL. She prepares yummy kunukku and its my family's favourite. It serves as a nice Tea-time snack.

Ingredients:

  

Raw Rice	1 cup
Toor Dhal	¾ cup
Fresh coconut grated	½ cup
Red chillies	3-4
Asafoetida powder	¼ tsp

Method:

• Soak Rice and Dhal seperately along with red chillies for 2 hrs.
• Drain the water and grind rice along with red chillies,coconut and asafoetida powder to a paste using very little water.Don't grind too smooth.
• Now add the drained Toor Dhal and just pulse few times till it blends with the rice well.
• Heat oil in a Kadai and drop small portions of the batter and fry in medium flame till golden brown in colour. Remove and drain in paper towel.

 Note: 
        1.The minimum soaking time for rice and dhal needed is 1 hr.
        2.The right consistency of batter is important to get perfect kunuku.

        3.The fresh coconut used in this recipe makes it extra special,so
          don't skimp on using coconut. 

Ennai Kathirikai Kuzhambu

When I spotted these cute little brinjals in the market I immediately picked them up for making this tangy and spicy Ennai kathirikai kuzhambu.

  

Ingredients:

Small Brinjals	10 nos
Tamarind	Lime size ball
Mustard seeds	1 tsp
Fenugreek seeds	¼ tsp
Asafoetida powder	a pinch
Turmeric powder	¼ tsp
Curry leaves	10 nos
Jaggery	1 small piece
Gingely oil	3 tblsp
Salt	As needed

To Roast & Powder:

Oil	1 tsp
Coriander seeds	2 tblsp
Channa dhal	1 tblsp
Urad dhal	½ tblsp
Red chillies	4
Coconut grated	2 tblsp

        

Method:

• Soak tamarind in hot water and extract 2 cups of thick tamarind juice
• Roast all the items given in 'To Roast & Powder' table except coconut in 1 tsp oil till golden brown and allow to cool.
• Roast coconut separately. 
• Grind the roasted items to a coarse powder, add roasted coconut at the end and pulse for a minute. Now your spice powder is ready.
• Wash the brinjals and pat them dry. Remove the top portion and make a cross keeping the bottom portion intact and stuff with the prepared spice powder.Reserve the remaining powder for adding in the kuzhambu.
• Take a fry pan .Add 1 tblsp oil and slowly add the stuffed brinjals. Add little salt and turmeric powder.Cook in low flame till the brinjals change in colour and is only half-cooked.
• Take a kadai, add 1 tblsp oil followed by mustard seeds. when they crackle, add fenugreek seeds, curry leaves and asafoetida powder and add the tamarind juice and salt.
• Cook in medium flame till the raw smell of tamarind goes off. Add the half-cooked brinjals slowly.
• Allow to cook for 5 mins till the brinjals are fully cooked, add the remaining spice powder,jaggery and  1 tblsp gingelly oil and cook in low flame for 5 mins till oil floats on the top. 
• Ennai kathirikai kuzhambu is ready to serve.

Eggless Whole Wheat Banana Walnut Muffins

These Banana muffins are easy to prepare and healthy too. I have tried Banana muffins using all purpose flour before but i wanted to prepare something using whole wheat flour.The muffins came out soft and moist.you can't really say it is made with wheat flour. 

* Recipe Updated :

                  The original recipe had honey in the ingredients and now I have omitted honey and increased the sugar quantity.

Ingredients:

Whole wheat flour(I used pilsbury)	¾ cup
Banana long variety	1 ½
Baking powder	¾ tsp
Baking soda	¼ tsp
Oil(I used sunflower oil)	¼ cup
Brown sugar	¼ cup+ 2 tablespoon
Milk	4 tblsp
Vanilla essence	1 tsp
Walnuts chopped	4 tblsp

Method:

•  Preheat oven to 180 °c
• Take Wheat flour,Baking powder,Baking soda in a bowl and mix well.
• In another bowl mash the bananas thoroughly (you can also puree it in the blender)
• Add oil,sugar,vanilla essence,milk to the banana puree and mix well with a whisk.
• Make a well in the flour mixture and pour the banana mix into it and mix so that everything just comes together.Don't over mix .This is very important to get the right muffin.
• If you feel the consistency is very thick add few more tablespoons of milk. Fold the chopped walnuts gently.
• Line your muffin pans with liners and drop the batter evenly on the cases till 3/4th full. sprinkle some brown sugar and chopped walnuts on the top and bake in preheated oven at 180°c for 20-25 mins or until a toothpick inserted comes out clean.
• Remove the pan from the oven and let the muffins sit in the pan for couple of minutes and then take it out.
• Enjoy your soft ,tasty and healthy muffins.

Note:

• You can also make these muffins with half wheat flour and half all purpose flour or with all purpose flour alone.
•  you can use regular white sugar instead of brown sugar. 
•  I got 6 standard size muffins for the above quantity. 

Bisibelabath

Bisibelabath is one of the famous rice dishes from karnataka .

Though there are many versions of the same I would like to post my mother’s recipe here. She is a great cook and I learnt my basic cooking from her.

Ingredients:

Rice	1 cup
Toor dhal	½ cup
Tamarind	Lime sized ball
Small onion	1 cup
Brinjal,Beans,carrot,peas (cut into small cubes )	handful each
Gingely oil	2 tblsp
Ghee	2 tsp
Curry leaves	10 leaves
Mustard seeds	1 tsp
Cashewnut	10-15 nos
Turmeric powder	¼ tsp
Salt	2 tsp  or as needed

To Grind:

Oil	1 tsp
Coriander seeeds	2 tblsp
Channa dhal	1 tblsp
Red chillies	5-6 (add according to your spice level)
Cinnamon	1 small piece
Cardamom	2
Cloves	2
Fennel seeds	½ tsp
Fenugreek seeds	½ tsp
Asafoetida powder	1 tsp
Coconut shredded	2 tblsp

Method:

• Soak tamarind in hot water and extract 2 cups of tamarind juice from it.
• Pressure cook rice and dhal together by adding 6 cups of water.Also pressure cook the vegetables except small onions .
• Heat 1 tsp oil in a pan and roast all the ingredients in the “To Grind” table in the same order till golden in colour. Cool well and grind to a powder.
• Take a heavy pan or cooker. Add gingelly oil. Add mustard seeds. Once they crackle add  curry leaves followed by the peeled small onions and fry in medium flame till its light brown in colour.
• Add the tamarind extract,salt,turmeric powder and cook in low flame till raw smell disappears.
• Now add the prepared spice powder, cooked vegetables and cook for 3-4 mins in low flame.
• Add the cooked rice+dhal to this and mix well. Add  little water if needed  to get the  desired consistency. Check the salt ,cover and cook in slow flame for 10 mins.
• Fry the cashewnuts in ghee and add to the prepared rice.

Badam Kheer

Nothing beats the comfort of drinking a cup of this  kheer.…  you can have 
it hot or cold . I prefer to have this cold. Here comes  the recipe... 

 Ingredients: 

Almonds	20 -25 nos
Milk	2 cups
Sugar	8 teaspoon (can reduce/increase  according to your taste)
Saffron	3-4 Strands
Cardamom powder	a pinch

Method:

• Soak badam in hot water for 3 -4 hrs.
• Peel the skin and grind in a mixie with little milk to a paste (It should not be too smooth not  too coarse).
• Soak saffron strands in little hot milk.
• Take the badam paste,1 cup milk in a heavy pan and cook in low flame for about  10 mins till the raw smell of  the badam goes off . Keep stirring in between to avoid  the paste from sticking to the bottom.
• Now add the remaining milk,saffron soaked milk, cardamom powder and sugar and stir well.Cook in medium flame for couple of minutes and your kheer is ready to serve.