I know that this is a food blog. But i could'nt stop myself from posting one of my craft projects...:) Recently i made some flowers with pista shells. Since 2 months i started collecting these pista shells without throwing them away. My husband asked me 'what are you going to do with those shells...r u gonna make a curry'. Very funny. After collecting enough shells i started making these flowers. Check them out.
Tuesday, May 10, 2011
Last sunday we had poori with mutton curry as an early lunch. Here is the recipe for poori and mutton curry.
Wheat flour 2 cups
Salt 1/4 tbsp
Warm water as needed
Oil for frying
1. Mix wheat flour and salt by using warm water to make a firm dough. Keep it covered for 30 mins.
2. Divide the dough into equal sized balls. Roll each ball into a round by using a rolling pin. Make sure the rounds are not too thin.
3. Heat oil in a pan. When the oil is hot, drop the poori into the oil. Gently press with a spoon which would help poori to puff up. Turn the poori onto the other side and fry for 30 sec. Take it out of the oil onto a tissue paper. Serve hot with a curry.
Uggani is a famous dish in my native Anantapur. We make it for breakfast. Mirchi bajji is a must side dish for uggani. Whenever i think of food, i miss my home very much. Back there we can have the luxury of just going out and eating whatever we like. Thats the thing we cant find here whatever else we have...
1 big bowl Borugulu (Puffed rice)
1 Onion (chopped lengthwise)
1 Tomato (finely chopped)
3 Chillies(chopped lengthwise)
3tbsp Coconut powder
1/2 tbsp Red chilli powder
1/2 a lime
1. Soak puffed rice in water for about 5 minutes. Then squeeze all the water out and keep them another bowl.
2. Do the seasoning in a large pan. Add onions and green chillies. when onions are soft, add tomato and turmeric. Now add puffed rice, mix well.
3. Grind chickpeas, coconut powder and red chilli powder together into a fine powder. Add it along with salt and mix well. Simmer it for few minutes.
4. Squeeze half a lime and garnish with cilantro. Serve hot.