Masala Kara Pori / Spicy Puffed Rice Recipe

Moru Moru delicious Kara Pori !!!

Kara Pori is one of the Popular and a most common snack in South Indian Homes. Masala kaara pori makes a fantastic snack whenever you are craving for something to munch on. It is also one of the easiest snack recipes that you can do with the available ingredients in home. The only thing is Pori should be in your hand. A cup of this spicy puffed rice along with a cup of Hot tea during the evenings is a wonderful treat especially during this cold and rainy season. The addition of garlic, jeera and asafoetida gives such a nice flavour to our masala kara pori and you can enjoy this snack with out any guilt of gastric problems. 

There is another type of masala bhel which contains finely chopped onions, carrots, tomatoes, cucumber, coriander and lemon juice with chilly powder and salt that should be consumed at once. That chat won’t be good after an hour. But here we prepare the chat which lasts for few days when stored in containers. That is the advantage in this recipe. This will be a good evening snack for children after they come from school compared to store bought chips and other readymade snacks. Now let us see about the recipe.

Ingredients:

1. Pori / Puffed Rice - 250 gms
2. Roasted Groundnut - 2 tbsp
3. Roasted Gram - 2 tbsp
4. Red Chilli - 4 to 6 nos
5. Jeera = 2 tsp
6. Asafoedita - 1/4 tsp
7. Garlic -  4 big pods
8. Mustard - 1/4 tsp
9. Sambar Powder / Red chilli powder - 1 tsp
10. Turmeric powder - 1 tsp
11. Curry leaves - 2 sprig
12. Coconut Oil -   50 ml 
13. Salt as per taste

The picture does not show the exact ingredients.

Cooking Method:

Crush the garlic pods and cut the red chillies into small pieces.

• In a large Frying pan add coconut oil followed by mustard. 
• After it gets spluttered add crushed garlic pods.

• Then add red chillies followed by groundnut and roasted gram.
• Let it fry in oil for a minute.

• Add jeera and curry leaves. Fry for some seconds in medium flame. 
• Now the garlic pods are nicely fried in oil and looks crispy.
• Do not burn the Ingredients. 

• At this stage add Sambar powder, turmeric powder, asafoetida and salt. 
• Just fry them for seconds and turn off the stove.

• Add the puffed rice little by little and mix with the help of spatula. 
• Let all the ingredients mix nicely with the Pori.

Puffed Rice has turned out with a nice flavour and you can store in an air tight container once it is cool down. you can keep it for a week. 

Moru Moru delicious Kara Pori is now ready to have with a cup of Hot Masala Tea.

Notes :

• You can adjust the spices according to your need.
• Sambar powder gives a good taste. 
• Coconut oil is the main Ingredient as it gives a nice flavour, so try to avoid normal cooking Oil.

Children Lunch Box Idea 14 - Healthy Vegetable Podi Idli

This lunchbox idea is a healthier and tastier option for normal idlis. Children who hate Idlis, will really love these podi Idli with the addition of vegetables, makes them feel eating snacks at lunch time. They will complete this lunchbox in no time and feel good. Those who love tiffin items for lunch, it might be a good choice once in a week. This recipe is easy to make in morning time. You can pour mini idlis and make mini veg podi Idli for your children Lunch box. 

Children Lunch Box Idea - 14

Click the Link Below for Step by Step Pictures of making the Dish with Clear Procedure  

• Vegetable Podi Idli
• Any fruits / Raita
• Snacks : Dry fruits

Ennai kathirikai Kuzhambu / Tamarind Brinjal Curry

Ennai kathirikai Kuzhambu is one of the popular dishes in Tamilnadu which makes for an exclusive lunch. Brinjal Curry is a superb and extremely flavorful curry made of baby brinjals cooked in a tangy tamarind gravy with a flavour of fresh ground masalas sauteed in large amount of oil. There are several methods for making a Ennai kathirikai Kuzhambu. I tried this curry which my Mom taught to me. It came out well with a pleasant flavour of brinjal infused in tamarind and spices. This curry is my hubby's favourite one. Whenever I made this kuzhambu, we will store it for 2 days and after a day, it will be soooo good to taste. This Egg plant gravy pairs well with white rice. I like to share this delicious curry with all my blog readers.

Ingredients:

1. Brinjal / Egg plant(small size) - 6 nos
2. Garlic - 4 no
3. Curry leaves
4. Tamarind - 2 tbsp
5. Jaggery - 1 tsp
6. Groundnut Oil - 1 tbsp
7. Coconut Oil - 1 tbsp
8. Gingelly(sesame) Oil - 2 tbsp

To Grind:

1. Coriander seeds - 1tbsp
2. Cumin seeds - 2 tsp
3. Black pepper - 1 tsp
4. Dried Red Chilly - 4 to 5
5. Channa Dal - 1 tsp
6. Rice - 1 tsp
7. Fenugreek - 1 tsp
8. Curry leaves - 1 sprig
9. Shallots - around 10
10. Tomato - 1 
11. Grated Coconut - 2 tbsp

Cooking Method:

• Make slits in Brinjal as shown in the pic.
• Finely Chop the garlic pods.
• Soak the Tamarind in hot water for about 15 to 20 mins.

         Click the Image and zoom you will get clear stepwise pictures

• In a frying pan add oil some cooking oil followed by the spices. 
• Saute for few mins till you get nice aroma of spices. Keep it aside.
• Then add the shallots, tomato, coconut and saute until it becomes soft.

Click the Image and zoom you will get clear stepwise pictures

• In a mixie 1st add the fried spices and grind to a coarse powder.
• Then add the onion, tomato and coconut and grind everything well to a paste.   

         Click the Image and zoom you will get clear stepwise pictures 

• In a Kuzhambu pan add Groundnut, coconut, sesame - all the 3 Oil.
• Then add the cutted shallots, chopped garlic, curry leaves and saute well for few mins.
• Now add the slit Brinjal and saute until it is half cooked in Oil itself.

• After brinjal is half cooked, add the grounded masala paste and stir well.
• Add the tamarind juice along with some water and salt. Allow it to cook for 5 mins closing the lid.

        Click the Image and zoom you will get clear stepwise pictures

• Now its time to add the Jaggery powder. After adding let it cook in medium flame for about 5 mins. stir often. (If the oil separates from the curry and if the curry it too thick. Switch off the flame.)
• If the curry is still in diluted state, simmer the flame and let it boil for about 5 to 10 mins and then add jaggery) 
• The above process is made depends on your curry consistency.
• Finally the oil should be separated from the curry and it should be thick in consistency.

Now my Ennai Kathirikai kuzhambu is thick and oil is floating on the curry. That much oil you should add for this curry.

Notes:

• Any other oil can also be included in small quantity along with the above 3 oil.
• The above said oils are important.
• Adjust the tamarind and red chilly according to your spiciness.
• More Oil gives more taste.
• If you are not interested in combining various oil then add only gingelly oil. The curry tastes good in this oil.

Mixed Green Chutney Sandwich Recipe

A mild Sandwich which I like more, even if I don't have any vegetables for this, I simply apply this green chutney in bread and have it.  Normally green chutney is done with four Ingredients. Here I have used the Multi purpose Mixed Green Chutney which I have posted earlier. Here I have used Coriander, Mint and Curry leaves. There is no need to specify about these healthy herbs. All three have different nutritional facts. This chutney can be kept in fridge for up to 3 days maximum, since I have included Tamarind along with this Green chutney. A small quantity of sugar can be added with this chutney according to your taste. A glass of Milk with this Mixed herbs Sandwich is good enough for kids healthy Breakfast or evening tiffin. 

Ingredients:

1. Mixed Green Chutney 
2. Onion 
3. Sweet Tomatoes
4. Carrots
5. Cucumber
6. Butter

Directions to make Sandwich:


The bread slices can be toasted using butter before applying the chutney.

Click the Image and zoom you can view a clear stepwise Image 

Notes:

• Here in this recipe I have not toasted the bread sandwich. I love to eat everything raw. If you are providing for kids, add a tsp of butter and toast the Bread in tawa or bread toaster.
• You can add some more vegetables as per your wish.

Capsicum Pakoda / Shimla Mirch Pakora

Onion Pakoda is a favourite tea time snack for everybody. Whenever if we want to treat our guest quickly in no time, our mind blows straight to bajji or pakoda. Here I have given a healthier pakoda recipe which is too crispy, yummy, spicy if it is accompanied with a hot masala tea. The addition of onion along with capsicum gives a regular onion pakoda taste and it retains crispiness. It is an easier and quick recipe and anybody can do it if you have ready made bajji mix in your hands. Lets start to make the capsicum pakodas. 

Ingredients:

1. Capsicum - 1
2. Onion - 2
3. Ginger - 1/4 inch
4. Garlic - 2 to 4 pods
5. Red / Green Chilli - 1 to 2
6. Fennel seeds - 1 tbsp
7. Hing - 1/4 tsp
8. Ready made Bajji Bonda Mix - 1 cup
9. Curry n coriander leaves - 2 tbsp
10. Salt as per your taste
11. Oil for deep frying 

Cooking Method:

• Grind Ginger, Garlic, Fennel, Chilli, Hing, Curry leaves to a coarse mixture.
• Chop Onion and Capsicum lengthwise. 
• Finely chop curry and coriander leaves.
• In a pan add Bajji Bonda Mix, Grounded paste, Onion, capsicum, curry leaves, coriander leaves and little salt (Bajji Bonda Mix already have salt in it).
• Add water little by little and mix everything.
• In a frying pan spread Capsicum onion mixture, by the way they do not stick to each other.
• Flip often and fry till it becomes crispy Pakoras.

Click the Image and zoom you can view a clear stepwise Image

A Healthy, crispy and spicy tea time snack is now ready and u can have it simply or with Tomato Sauce.

Vazhaipoo Poriyal / Banana Flower Curry

Vazhaipoo is one of the healthiest vegetable especially for women. We can make many types of dishes in this Vazhaipoo. Here I have given the basic Vazhaipoo poriyal recipe which is nutritious and tastier when cooked along with channa Dal. Here is the detailed recipe of how to clean the Banana flower and make use of it in the poriyal.

Ingredients:

1. Vazhaipoo/Banana flower - 1 medium size
2. Channa Dal/Moong dal - 2 to 3 tbsp (for soaking)
3. Turmeric Powder - 1/2 tsp
4. Salt as per taste

For Tempering:

1. Oil - 1 tbsp
2. Mustard - 1/8 tsp
3. Chann dal - 2 tsp 
4. Broken urad Dal - 1 tsp 
5. Green/Red Chilli - 2 no
6. Onion chopped - 2 tbsp
7. Grated Coconut - 1 tbsp
8. Curry leaves - 1 sprig
9. Coriander leaves 

Cleaning Method of vazhaipoo:

1. Take the banana flower and remove the outer layer. You can see bunches of small florets on the banana flower. Pluck or just take out the bunch of florets separately. 
2. Take a big floret and remove the stiff stick(pistil) and thin white colored cover portions( some people don’t remove this part. Refer 2nd picture below. 
3. Repeat the same for all the big florets.No need to remove the pistil part for very small ones.You can chop & use as it is.
4. Discard the removed pistil and use only the cleaned florets.

Click the Image and zoom you can view a clear stepwise Image 

Wash the cleaned florets in water or soak in buttermilk for a while to avoid getting the florets black in colour. Chop the cleaned florets as shown in the below pic.

When you keep on collecting the big florets you will find a cone shaped blossom part.  At this stage you cannot collect the florets. It will be tender, so you can chop this and add to the chopped florets. Else you can eat this cone part as such, as it is good for stomach ulcers.

Soak the Channa/Moong Dal for about 30 mins prior doing the Poriyal. 

If using channa  dal, cook the chopped vazhaipoo and channa dal in pressure cooker along with turmeric powder and salt. If using moong dal just add the soaked moong dal while doing tempering process to avoid overcooking of moong dal. Add little water and cook upto one whistle.

1. In a frying pan add oil follwed by mustard, channa dal, urad dal, onion, curry leaves. saute for a minute. 
2. Then add cooked vazhaipoo and channa dal along with the water(if there is water left)
3. Saute for a minute and add grated coconut, chopped coriander leaves and switch off the flame.

Our Tasty Vazhaipoo poriyal is now ready to have along with White Rice.