Bajra ni puri (millet flour puri)

Bajra ni puri-Crispy and puffy puris made from millet flour and fresh fenugreek leaves , flavoured with ajwain seeds, ginger, green chilli , salt and deep fried to golden brown .

Ingredients:

1 cup bajra (millet flour)flour

1/2 cup wholewheat chappati flour

3/4 teaspoon salt

1/2 teaspoon turmeric powder

1 teaspoon ginger paste

2 green chillies finely chopped

1/2 cup fresh finely chopped fenugreek leaves(methi)

1/2 teaspoon ajwain seeds

1/2 tablespoon sunflower oil

Sun flower Oil for deep frying

Water for making dough.

Method:

1. In a bowl add the millet flour and wheat flour. Rub in 1/2 tablespoon oil.

2. Add the chopped fenugreek leaves , salt, green chillies, ginger, turmeric and the ajwain seeds.

3. Make a pliable dough by adding little water.Cover dough and leave to rest for 30 minutes.

4. Divide the dough into 10-12 small balls. Roll out puris (on a plastic sheet) approx 3-4 inches in diameter.

5. Heat the oil in a pan and deep fry puris on medium heat till slightly brown in colour.

6. Drain on kitchen paper and serve with yoghurts and pickles.

NB-Millet flour tends to drink oil, do not fry on too low heat or else puris will be oily. Also rolling puris on a sheet of plastic will make it easier to lift them to fry.

You may like :

Plain puris.
Submitting to:


Announcing breakfastclub event-theme asian breakfast.
Event hosted by Fuss free flavours and fingers and toes

Awards on the roll........

Thanks Nithu for presenting me this lovely personalised award for participating in your event

"Think beyond the usual fruit ".

Thanks Smitha for this sunshine award.

Carrot Pickle

Carrot pickle-A spicy quick and easy instant carrot pickle, an ideal accompaniment to paratha’s, puris and rotis.

Ingredients:

2 large carrots
2 tablespoon achar masala
3 tablespoons olive oil.
½ teaspoon salt
½ teaspoon turmeric

Method:

1. Wash and peel the carrots and cut into two inch long match sticks.
2. Place the carrots in a bowl and sprinkle with salt and turmeric. Toss and leave for 2-3 hours.(Water will release from the carrots.)
3. After 3 hours drain any excess water from the carrots and spread them out on tray. Leave to sun dry or place in a warm dry place for 1 day. (I placed my tray of carrots on the shelf above the kitchen radiator.)
4. Carrots at this stage should just start to look dehydrated and slightly shrunk in size. (Do not over dry or pickle will be chewy)





5. Tranfer carrots to bowl and sprinkle with achar masala and toss. Add the oil and mix.
6. Transfer to sterilised jar and store in refrigerator. (Will keep up to 3-4 weeks)

Enjoy with puris, paratha’s or rotis.

You may like Mango chutney.

Achar Masala -Pickle masala

Crispy Veggie balls.

Crispy Veggie balls in pitta bread- Fresh vegetables cooked and flavoured in a blend of mild aromatic spices rolled into balls and encased in breadcrumbs. Shallow fried with minimum oil to make them crispy brown and golden. All served in warm pitta bread with a garnish of healthy garden salad and sauces.

Ingredients:

2 medium potatoes
4 oz frozen or fresh green peas
1 large carrot or 2 small
4 oz frozen or fresh sweet corn
2 green chillies finely chopped (optional-omit for children)
1 teaspoon salt
½ teaspoon turmeric powder
½ teaspoon chilli powder
1 tablespoon lemon juice
2 teaspoons corn flour
4 tablespoons bread crumbs
2 tablespoons breadcrumbs for coating the veggie balls in
1 tablespoon sunflower oil for cooking
2 tablespoons sunflower oil for shallow frying


For serving:

4 pitta bread
1 bowl mixed salad finely chopped (carrots, cucumber, tomatoes, lettuce,)
Apple chutney
Sweet red pepper chilli sauce





Method:

1. Peel and grate the potatoes.
2. Coarsely grind the peas and sweet corn
3. Peel and grate the carrot.
4. In a pan heat one tablespoon oil, add the potatoes, carrots, peas and sweet corn.
5. Stir fry for 6-8 minutes till cooked.
6. Add the salt, chillies, turmeric, chilli powder and lemon juice and stir fry for 2 more minutes.
7. Cool the mixture and once cooled add the corn flour and bread crumbs and mix in.
8. Make 16 small ping pong ball sized balls from the mixture.



9 .In a dish place the bread crumbs, roll the balls in the breadcrumbs to coat them. (You may dip balls in milk prior to rolling in breadcrumbs if you finds crumbs are not sticking) Chill the breadcrumb coated balls in the fridge for 30 minutes.(This step is important to stop balls falling apart when shallow frying.)
10. After half hour oil an appam pan and allow to heat up. Place the balls in the appam holes and cook on medium heat turning intermittently to ensure veggie balls are cooked golden brown all over. Takes approx 5-7 minutes.
11. Drain on kitchen paper and repeat process for remaining veggie balls.

To serve:

1. Place the pitta bread in the toaster and toast lightly.
2. Split open the centre; fill with the crispy veggie balls, top with salad and apple chutney and sweet red pepper chilli sauce. Serve immediately.



NB-You may change the vegetables to suit your taste and tortillas wraps or rotis can be substituted for pitta bread .If you don't have an appam pan ,crispy veggie balls can be shallow fried in an ordinary frying pan.


You can purchase an appam pan from:

Popat stores.Uk

Amazon

You may like falafel.

Awards Galore

Simply.food is thankful to all blogger friends who spare the time and make the effort to regularly visit and support it with beautiful and inspiring feed back.

Thankyou for the array of awards that have been showered upon simply.food. For these I am immensely grateful.

Wow, thank you for the lovely awards

It’s something I will cherish

It gave my spirits quite a lift,

To receive such a wonderful gift.

Thanks to all these lovely blogger friends who have shared these awards with me:

Yummy team

Spice ur senses

My Favourite food

Vidhyu's kitchen

Pranis Kitchen

The above awards came with a tag, I have previously accepted and answered this tag so not going to repeat answering it.You can read about me here.

And of course last but not the least

Thanks spicy lounge for this cute award.

As all my blogger friends are equally important to me, It would be a pleasure to pass these to anyone who visits here.Please feel free to pick up the awards and proudly display them on your blog

.

"Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared."

Apple Chutney

Apple chutney-This chutney is made from bramley cooking apples, fresh coriander and spiced up with green chillies.With an amazing fruity sweet and sour taste it compliments most snacks or can be used as a spread for sandwiches or simply as dip with your favorite tortilla crisps or papadoms.

Ingredients:

1 large bramley cooking apple

1/2 bunch fresh coriander

10 green chillies(adjust to your taste)

Juice of 1 large lemon

1 teaspoon salt

1 teaspoon sugar

Method:

1. Wash the apple and remove the core , leave the skin on and dice it .

2. Wash the coriander to remove any dirt and chop up coarselyusing both the leaves and stems .

3. De seed the chillies and chop roughly.

4. Add all the ingredients into the blender and puree to a smooth consistency.

5.Taste and adjust seasoning as required(Chutney should have a spicy ,tangy sweet and sour taste)

Transfer to serving bowl and serve with tortilla chips.

You may like:

Green coriander chutney.

Milk pudding

Milk pudding-A delicious rich and creamy set dessert, delicately flavoured with rose syrup and cardamom garnished with almond flakes.

Ingredients:

300ml full cream milk
1.5 tablespoons agar agar flakes
3 tablespoons sugar
2 tablespoon sweetened rose syrup
½ teaspoon cardamom
12 almond flakes.

Method:

1. In a pan add the milk and bring to boil, add the agar agar and stir until it is totally dissolved.
2. Add the sugar and stir till it is dissolved.
3. Allow the milk mixture to cool slightly and then stir in the rose syrup.
4. Add the cardamom and flaked almonds.
5. Pour mixture into individual jelly moulds or I large shallow dish.
6. Leave in cool place to set.


To de mould:

Run a knife around the edge of the jelly moulds. Place a plate over it. Invert the mould onto the plate .Lift off jelly mould.
Alternately if you have made pudding in large dish then cut into desired shapes with knife.

Chill before serving.




You may like :
Kheer-Rice Pudding