By: Ravi
NAGAURI POORI
Ingredients
1 cup Maida
½ cup Sooji
2 tbsps oil
1tsp salt
½ tsp ajwain
Directions:
Knead together with just enough water to make a firm dough. Keep aside for 15-20 minutes to allow Sooji to blend in.
Nagauris are rolled into small size pooris (about 2inches in diameter approx.)
This dough will give you about 25—30 small pooris
Deep fry the pooris. (You can fry more than one at a time as they are small)
ALU
Ingredients
3 Potatoes peeled and sliced thinly.
2 tbsps oil
1 tsp Zeera (cumin seed)
1 tsp Methi seeds (fenugreek)
1 tsp Sonf (aniseed)
½ tsp haldi (turmeric)
1 tsp dhania powder (coriander)
½ tsp lal mirch (ground red chilli)
Pinch heeng (asafetida)
1 tsp khatai (mango powder)
Salt to taste
Coriander (fresh dhania leaves)
Directions:
Peel and slice potatoes thinly. (First cut it lengthwise in the middle, and then slice both halves in thin slices)
In the pan add oil then heeng and add methi, zeera, sonf.. also add dhania, mirch and haldi .Stir for a few seconds and add about3-4cups of water and then the potatoes.( adding the water before the potatoes brings out a better look to the finished product) Add salt to taste and cover. When done add khatai and garnish with coriander leaves.
Tips
Take down the pot from the flame before adding the methi etc.,--a precaution to avoid the spices getting burnt.
SOOJI HALWA
Ingredients
1cup Sooji (Samolina)
1cup+2tbsps Sugar
¾ cup Ghee or 8 tbsps unsalted butter
8-10 sliced almonds
½ tsp illaichi powder
3 cups water
Directions:
Roast sooji in ghee/butter over low flame ,till sooji is fragrant and golden in color. Add water , cover and let it cook over medium flame. When the water is absorbed, add the sugar and keep stirring. Finish by adding almonds and illaichi powder.
Tips:
Besides eating the Nagauris with Alu, a variation is to create an opening in the Nagauri Poori and stuff a spoon full of halwa in it. The mixing of the sweet and salty flavor gives an interesting taste. Give it a try!
HAPPY EATING!!
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