Puffed Rice with Italian Seasoning

I am in love with pori ever since my childhood. This is one snack no one denied to me at any point in time for whatsoever reasons; no hygiene issues, no fat, no high calories threat and blah blah blah. Not to mention that puffed rice was the first finger food I introduced my kid to and it remains her favorite till date. i stack puffed rice in my pantry like I do cooking rice, it is there always. I keep experimenting with pori and yeah this is the height of it 😉  

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Italian Seasoned Puffed Rice
Serves 1
Puffed Rice seasoned with Italian spices
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Cook Time
5 min
Total Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
  1. 1. Puffed Rice - 2 cups
  2. 2. Garlic cloves - 3 or 4
  3. 3. Olive oil - 1/2 tbsp
  4. 4. Italian spice mix - 1/4 tsp
  5. 5. Crushed pepper - 2 pinches
Instructions
  1. Heat oil in a wide pan and grate peeled garlic cloves into it.
  2. Once it is roast and brown, sprinkle Italian spice mix, pepper and puffed rice.
  3. Mix thoroughly to evenly coat the spice mix and let it in simmered heat for a couple of minuted to get the puffed rice crisp.
  4. Turn off heat and serve or store in air tight container for up to a week.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: அன்புடைமை

Kural: 73

அன்போடு இயைந்த வழக்கென்ப ஆருயிர்க்கு
என்போடு இயைந்த தொடர்பு.

Meaning:

The relationship between the soul and body is the fruit of love.

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Kaara Pori

Spiced up puffed rice has always been the best loved South Indian chaat. We were denied of this during the childhood due to hygiene reasons but now as adults we override this Mr.Clean factor to get a kick out of it now and then when we spot them. There are different styles of kaara pori and this one is my home version, quick and healthy.

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Kaara Pori
Serves 4
Homemade quick healthy snack
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1. Puffed Rice - 3 cups
  2. 2. Onion - 1
  3. 3. Tomato - 1
  4. 4. Carrot -1
  5. 5. Green Chili - 1
  6. 6. Coriander - few sprigs
  7. 7. Salt to taste
  8. 8. Red chili powder - 1/4 tsp (depending on the heat)
  9. 9. Roasted groundnuts - a fistful
  10. 10. Madras mixture - a fistful (I used fried moong dal)
  11. 11. Olive oil- 1/2 tbsp
  12. 12. Lemon juice - 2 tsp
Instructions
  1. In a thick kadai roast puffed rice in low flame to make it very crisp.
  2. Peel and grate carrot and chop other vegetables fine.
  3. To the chopped veggies add all dry ingredients and oil and mix well fast. Finally drizzle lemon juice and give a quick stir.
  4. once wet ingredients are in the puffed rice will get soggy soon so serve immediately.
TIP
  1. *I slit green chili into four and then chop finely to avoid getting surprise bites of hot chilies. Adjust chili and chili powder depending on heat and your taste.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: புதல்வரைப் பெறுதல்.

Kural: 63

தம்பொருள் என்பதம் மக்கள் அவர்பொருள்
தம்தம் வினையான் வரும்.

Meaning:

They call children as one’s wealth because wealth accumulates as per the deeds of his/ her children.

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Mushroom Tikka

My first ever attempt to cook mushroom for TH. As he doesn’t like the slippery chewy texture of mushroom, I never cooked it in my kitchen. I learnt somewhere that mushrooms are the only vegetarian source that is rich in vitamin D (not to mention that most of us are discovered to be Vitamin D deficient during pregnancy), so after lots of long discussions TH is now ready to try eating mushrooms. And here I go with the mushroom trials in my kitchen…

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Mushroom Tikka
Serves 2
A Simple Mushroom Treat
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1. Mushroom - 1 Pack
  2. 2. Hung curds - 1 tbsp (I used thick curds as such)
  3. 3. Tandoor masala - 1/2 tsp
  4. 4. Chili Powder - 1/5 tsp
  5. 5. Pepper Powder - 1/4 tsp
  6. 6. Salt as required
  7. 7. Cumin powder - 1/4 tsp
  8. 8. Carom seeds - 1 pinch
  9. 9. Lemon juice - 1 tsp
  10. 10. Butter - 1/2 tbsp
Instructions
  1. Clean and prepare mushrooms by cutting them into even bite sized ones.
  2. Take the hung curds and all other ingredients and mix well.
  3. Coat the marinade to mushrooms and refrigerate for about 15 minutes.
  4. Pile them onto wooden skewers and roast them all sides on a heated tawa drizzling some butter over. Alternatively, grill them in oven.
Grammars of cooking http://grammarsofcooking.in/

Adikaram: வாழ்க்கைத் துணைநலம்.

Kural: 58

பெற்றாற் பெறின்பெறுவர் பெண்டிர் பெருஞ்சிறப்புப்
புத்தேளிர் வாழும் உலகு.

Meaning:

Woman that serves as a virtuous wife shall live as the Gods in heaven do.

 

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Whole Wheat Coconut Cookies

Both TH and I are lovers of coconut cookies. But off late I’ve started avoiding bakery goodies as they use lots of margarine or vanaspati and maida. I admit eating butter and sugar is no good but worse is eating these too unhealthy stuff, right? This was my humble attempt towards a splendid cookie. I used whole wheat flour instead of maida and copra instead of desiccated coconut. The recipe gives a chewy type of cookie which is how we like our traditional coconut cookies.

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Whole Wheat Coconut Cookies
Chewy Coconut cookies made with Whole Wheat flour
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Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Ingredients
  1. 1. Whole Wheat Flour - 1 1/2 cups
  2. 2. Powdered Sugar - 3/4 cup
  3. 3. Baking Powder - 1 tsp
  4. 4. Cardamom Powder - 1/4 tsp
  5. 5. Salt - a pinch
  6. 6. Copra grated or desiccated coconut - 1 cup
  7. 7. Butter - 3/4 cup
  8. 8. Milk as required
Instructions
  1. Mix all dry ingredients and then add melted butter and combine evenly.
  2. Drizzle milk as required and get it into dough like consistency.
  3. Preheat oven to 180 degrees C.
  4. Either roll the dough flat to 1/4" thickness and cut with cookie cutter into desired shapes or simply shape small dough balls into circular shapes. Sprinkle desiccated coconut or copra above the cookies.
  5. Bake the cookies in the preheated oven for 10-15 minutes. Check for doneness by color and aroma.
  6. Cool the cookies over cake rack and store in an airtight container.
TIPS
  1. * The cookie is soft when taken right from the oven. After cooling down they get crisp.
  2. * Coconut cookies are chewier by nature. More coconut you add, softer they become.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: வாழ்க்கைத் துணைநலம்.

Kural: 56

தற்காத்துத் தற்கொண்டாற் பேணித் தகைசான்ற
சொற்காத்துச் சோர்விலாள் பெண்.

Meaning:

Woman is one who tirelessly protects herself & her husband and brings fame.

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Oats Kozhukattai

Oats as we know is very rich in fiber, low in fat and is a low calorie food apart from being good source of vitamin B1, calcium, iron and protein which is why we prefer it as a wholesome breakfast. What is more convenient about oats is that it suits all ages from a few months old baby to even a 100 years old person as it is simple to digest. Making a relish able dish with it such as this oats Kozhukattai is a real feast for both palate and health.


Serves:  2

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Ingredients:
1.      Oats – 2 cups
2.    Water – 1 ½ cups
3.    Oil – 1 tbsp
4.    Mustard seeds – ¼ tsp
5.     Cumin seeds – ¼ tsp
6.    Urad dal – 1 tbsp
7.     Green chilies – 3
8.    Curry leaves – 1 sprig
9.    Asafoetida – 2 pinches
10.  Coconut grated – 2 tbsp
11.  Salt to taste

Method:

Step 1: Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves and chopped green chilies.


Step 2: Add the oats and fry with the tempering for few minutes.


Step 3: Mix grated coconut to it. Add water and salt and mix well to form soft dough like consistency.  Turn off heat.


Step 4: When it is cool enough to handle, mould a portion of dough inside the fist in form of pidi kozhukkatai as in the picture below. Repeat for the entire dough before it comes to room temperature as it will become brittle then.

Step 5: Steam cook the moulded kozhukkatai in a steamer or idli cooker for 5 minutes.


Step 6: Serve hot with any spicy chutney of your choice.
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