Poori

Growing up Poori would be the breakfast on most of the weekends at home.Poori is made from wheat flour and deep fried in oil.It can also be made with all purpose flour.This happens to be my son's favourite food.He can eat this for breakfast, lunch or dinner.Poori goes well with vegetable saagu, chole,potato gravy etc etc.Today I made poori with vegetable saagu.The ingredients to make poori:

Ingredients:

1 Cup Wheat flour

1/2 Tsp Salt

Water
Oil for deep frying

Method:

Combine Wheat flour and salt in a bowl.Add the required amount of water and make the dough not too soft or too hard.Let the dough rest for about 20 minutes.

Heat oil in a kadai.while the oil is heating, make small balls out of the dough and roll it.The rolled ball should not be too thick or too thin.Slide the rolled poori into hot oil and gently press it with the back of a slotted spoon.At this point the poori will puff up, then flip it over and cook till it turns golden brown.Drain the excess oil off the poori on a paper towel.Serve hot pooris with anything of your choice.I made vegetable saagu to go with this.

Cabbage and Spinach paratha

This recipe is adapted from the T.V show Khana Khazana by Sanjeev Kapoor.

Ingredients:
1 Cup Wheat flour
1/2 Cup Gram flour/Besan
1 Cup grated cabbage
1/2 Cup finely chopped spinach
1tsp Ajwain/Carom seeds
Salt
4-5 Green chillies/1 jalapeno chopped fine
Water as required to knead the dough.

Method:
Mix the above mentioned ingredients with required amount of water to make a dough.The dough should not be too soft or too hard. Let it rest for about 20 minutes.
Divide the dough into balls of equal proportions.Roll one ball at a time.The rolled paratha should neither be too thick or too thin.Heat a tava and cook the rolled out parathas until you see brown spots.Drizzle it with a blob of butter or ghee on both the sides of the paratha.
The parathas can be served with pickles and curd.

Note: The parathas can be cooked ahead of time,cooled and freezed.Before cooking just allow it to come to room temperature and heat it on the tava.