Red Rice Poori

 

If you're watching your weight i shall say red rice are a great option for losing weight. The fiber content are much higher than regular white rice and red rice keeps you full for longer time period. Trust me, healty food doesn't have to be boring and this red rice poori is one of it. Rich in antioxidant and magnesium, red rice known for its many health benefits. The higher content of bran in red rice help with easy digestion, higher level absorption od oxygyen needed for the body for cells growth,lower diabetes and keep heart disease away.

I  bought a pack of red rice from my regular Indian groceries and tried my hands with red rice poori for a mild approach. The methods are the same way of preparing ordinary poori but wheat flour replaced with red rice flour instead. The poori puffed up well and yields a beatiful natural colur to the soft poori. 

I reserved some of the red rice for my other recepi which i'll try to post soon. I shall say i'm having fun with incorporating red rice for creating recepis and giving the best for my family. I serve this red rice poori with dhal and love the combo.

Ingredients

2 cups red rice flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying

Methods

In a large bow, add red rice flour,salt,sugar,semolina and oil. Mix well.

Add little warm water at a time to knead the dough into a dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with gravy of your choice.

Notes

The oil shall not be too hot or too cold.

The dough should not be too soft. It shall be slightly stiff.

Do not roll the poori too thin this will prevent from the poori puffing up while frying.

Kunuku

I learnt this recepi from my late paternal grandma. This is no onion no garlic deep fried snack which can be served for breakfast or as tea time treat. Adai maavu or idli batter makes a delicious kunuku as well. I still remember the brief time i spent at my grandma's house whenever she prepare adai batter, she'll reserve some for making kunuku the next day.

She love to add coconut bits as a traditional recepi has the crunchiness of coconut on every bite. I skipped coconut in mine as Dandelions not fancy of coconut in their kunuku. Some add chopped onion and green chillies to their kunuku batter to enhance the taste personally, i prefer what i tasted in my late grandma's kitchen.

Food does brought back sweet memories with your loved ones 😍. I do miss her and her food. Blessed to learnt some of her cooking and will make sure both my Dandelions inherit the same. 

Ingredients

1/8 cup toor dhal

1/8 cup channa dhal

1/2 cup par boiled rice

1 tbsp raw rice

1 tbsp urad dhal

3 red chillies

1/4 tsp hing/asafoetida

Salt to taste

1 sprig curry leaves chopped

Oil for deep frying

Methods

Wash and soak toor dhal,channa dhal,raw rice, par boiled rice and urad dhal for 3-4 hours.

Drain the water and add the soaked dhal mixture with red chilly to a grinder. Grind into a slighty coarse paste by adding little water.

Add the ground batter to a mixing bowl, add chopped curry leaves,salt and hing. Mix well to combine.

Heat oil in wok,pinch the prepared batter a little by little and gently drop to the hot oil.

Cook on both sides till crispy and golden. Transfer to a plate lined with kitchen towel to drain excess oil.

Serve with chutney or chilly sauce.

Kanyakumari Crab Masala

 

Who doesn't love crab? Me! 🙋‍♀😂. Reason being i don't have patient or passion to crack open the crab shell. Somehow, i find the process quite messy and i'm not into it. Anyhow, my family loves crab and i'm bound to cook for them out of love 😍. Usually, my cooking crab session will always be on weekends as all family members gather for a good Sunday lunch.

We prefer both mud and blue crabs, for this recepi i use blue crab as that's what available in my market. Mud crab goes well with the same recepi and do double up the measurement according to your amount of crab. This recepi can be easily double up to yield a fabulous crab masala dish.

My family love this Kanyakumari crab masala to every bit. I served with steamed white rice and a side. It's spicy,coconuty and burst with flavour. 

Ingredients

500g blue crab,cleaned

1 tsp turmeric powder

1 tbsp fennel seeds

3 cardamom pods

1"inch cinnamon stick

4 pcs cloves

1 tbsp chilly powder

1 tbsp coriander powder

1 bay leaf

1/3 tsp black pepper powder

1 tbsp ginger garlic paste

2 onions,chopped

2 tomatoes,chopped

1 sprig curry leaves

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil

To Grind

4 green chillies

1/2 cup freshly grated coconut

1 sprig curry leaves

1 tbsp fennel seeds

Methods

In a grinder, grind coconut,fennel seeds,curry leaves and green chillies to a fine paste. Keep aside.

Heat oil in the pan and saute cardamom,bay leaf,fennel seeds and cinnamon stick. Add the onion and saute till translucent.

Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomatoes and cook covered with lid till the tomatoes turns mushy.

Add the pepper powder,red chilly powder,turmeric powder amd coriander powder. Stir and cook till oil separates from the masala. 

Add the cleaned crab and stir till the masala coat well with the crab. Cover with lid and cook cook 5 miniutes.

Add the ground coconut paste mixture and salt. Stir well. Cover with lid and cool for another 5 minutes.

Once the crab are done. Swith off the heat and sprinkle with chopped coriander leaves.

Serve with hot rice.

Deep Fried Coconut Paste Prawns

 

Sometimes we all just need a simple no messy recepi to follow yet, delicious. I promise you, you're at the right place with this no fussy prawn recepi. Not much in ingredients wise and definitely no hassle preparation or cooking methods. Grab what we always have in the kitchen,mix,marinate and deep fried. Before knowing yummy prawn are ready to savour.

This is my own recepi which i created when i had very little cooking time. It goes realy well as sides with any rice-curry combination or even on it's own as snacking.

Do use thick coconut cream for the recepi as it helps to bind all the masalas and help to coat the prawns well. Mild creamy coconuty flavored prawn with spicy masalas are lip smacking goodness on a plate.

Ingredients

500g prawns,cleaned & deveined

6 tbsp thick coconut cream

6 tbsp coconut flakes

Salt to season

1/2 tsp chilly powder

1/2 tsp turmeric powder

1/2 tsp seafood curry powder

2 tbsp chopped coriander leaves

Oil for deep frying

Methods

In a large bowl add prawns, coconut cream,coconut flakes,salt,turmeric powder,curry powder and chilly powder. 

Mix well till the prawns are well coated with the masala.

Store in the fridge for an hour to marinate.

Heat oil in a wok and deep fried the marinated prawns in batches till done.

Transfer to a plate layer with kitcheb towel to absorp excess oil.

Serve hot with lemon/lime wedges and chopped coriander leaves.