Pooris

Ingedients:

Makes about a dozen pooris

Wheat flour/atta - 2 cups
Salt - 1 tsp
Warm water - approx. 1 cup
Oil - to deep fry



Method:

1. Mix salt into the atta and make a thick dough (than used for

chappathis) adding the warm water little at a time.

2. You can leave the dough to rest for an hour, covered, but

mostly when I make this for dinner, I don't get time to do this

and it comes out well anyway.

3. Divide the dough into 12-15 small balls and roll out with a

pin, making sure the thickness is even. Only then the pooris

will puff out when frying.

4. Deep fry in the oil till turning over until both sides are

golden brown.

Potato Masala

Ingedients:

Potatoes - 3, boiled, cubed and peeled
Onion - 1 small, or half of a big one, chopped
Green chillies - 3, slit
Grated ginger - 1/2 tsp
Jeera - 1 tsp (I powder it before use)
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal/Channa dal - 1/2 tsp (optional)
Curry leaves - 10
Salt - to taste
Oil - 2 tsp



Method:

1. Heat oil in a pan and add mustard seeds and urad/channa dal.

Wait for them to splutter and then add the green chillies and

onions. Saute till translucent.

2. Now add the jeera, ginger and turmeric and fry for 10-15

seconds.

3. Finally add the potatoes. Mass a few of the pieces to form a

gravy, mix well with added salt and remove from fire.

Kathirikkai Poriyal Recipe

Ingedients:

3 cups brinjal, cubed
2 medium onions, finely sliced
1/2 tsp turmeric powder
Salt, to taste

Spice Powder

2 tsp + 2 tsp oil
1 tbsp coriander seeds
1/2 tsp asafoetida / hing
2 - 3 dry red chillies
2 tsp urad dal
2 tbsp grated coconut
A small marble-sized ball of tamarind
1/4 tsp salt

Tempering

1 tbsp oil
1 tsp mustard seeds
1 dry red chilly, halved
1 sprig curry leaves

Method:


1. Heat 2 tsp oil for spice powder in a pan over moderate heat.

Add coriander seeds, hing, red chillies and urad dal. Fry till

spices are fragrant and the dal turns golden. Remove and set

aside to cool.

2. Add 2 tsp oil to same pan and heat through. Add coconut and

fry over low heat until golden brown.

3. Combine coconut and the fried spices, tamarind and salt and

grind to a fine powder.

4. Heat oil for tempering in the same pan as above and add the

ingredients for tempering. When the mustard seeds start to pop,

add onions and saute for 1-2 mins.

5. Add the brinjal, turmeric, salt and 1/4 cup water. Lower

heat, cover pan and simmer for about 10 mins till brinjal is

tender and all water is absorbed.

6. Sprinkle the spice powder to the cooked brinjal and stir

gently to combine well. Serve hot with steamed rice or roti.