Bedmi puri recipe

Bedmi Puri recipe, a popular Indian street food, wheat flour based bread stuffed with spiced lentils and served with a spicy potato curry.
                                               

Connoisseurs of pure vegetarian North indian food are sure to love today’s traditional breakfast recipe – bedmi puri also popularly known as bedmi aloo, bedmi kachori, urad dal kachori, bedvi, bedami or bedmi puri aloo sabzi. In the North Indian hindi speaking states of Delhi, Haryana, Madhya Pradesh, Uttar Pradesh as well as in Rajasthan, bedmi aloo is a popular street foodusually served as a breakfast or an early brunch. As a steert food ,dehli style, this urad dal stuffed crispy puri is served with a spicy aloo sabzi aka potato curry and a sweet and spicy mashed pumpkin sabzi. Perfectly balanced flavors that are addictive. It is a satwik dish, in other words, a no o nion no garlic recipe  and is vegan as well. Of course, it is calorie rich and makes for an indulgent breakfast on a festive day or special occasion.

Each home cook has his or her own take on making bedmi puri recipe based on the region they belong. The thickness and size of the bedmi puri differs according to the region it is prepared. Smaller, thicker shaped puris are more popular as kachori.

There are two methods that one can follow to make bedmi poori. One method followed by many home cooks is to direcly add the ground raw urad dal paste along with spices to the whole wheat flour and semolina to make a slightly stiff dough. Small balls are pinched off the dough to be rolled into thick flattened puris and deep fried till crisp and golden brown.

Main Ingredients:

1. wheat flour
2. urad dal

Ingredients

• For Stuffing:
• Urad dal - 1 cup
• Green chilis - 3-4
• Ginger - 1" piece
• Asafoetida - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Fennel seeds powder - 1 tsp
• Roasted cumin powder - 1/2 tsp
• Amchur powder - 1/4 tsp
• Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns)
• Fresh coriander leaves - 1/4 cup (finely chopped)
• Oil - 2-3 tbsps
• For puri:
• Whole wheat flour - 2 cups
• Semolina - 1/2 cup
• Salt - as required
• Oil - 1 tbsp
• Water - as required to prepare dough
• Oil for deep frying

Method

1. Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
2. Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
3. Take a large bowl, add the whole wheat flour, semolina, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown]
4. If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, semolina, salt, oil and water. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
5. Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
6. Serve warm bedmi puri with aloo sabzi.

Tips

• You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. OR
• You can cook the ground urad dal paste along with the spices etc and add this cooked mixture directly to the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown. 
• You can cook the ground urad dal paste along with the spices etc and use it as a stuffing.

Aloo kulcha recipe

Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. I have never had aloo kulcha at restaurants. Many of us love aloo paratha, potato in anything makes it delicious right? So obviously this was also very delicious,  My favorite still remains aloo paratha though.

Ingredients

Maida / All purpose flour – 1 cup

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Milk – 1/4 cup

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Curd – 1 tbsp

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Baking powder – 1/2 tsp

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Cooking soda – 1/4 tsp

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Sugar – 1 tsp

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Salt – as needed

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Butter- to smear (optional)

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For stuffing

Potato – 2

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Red chilli powder – 1 tsp

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Amchoor powder – 1 tsp

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Coriander seeds powder – 3/4 tsp

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Garam masala – 1/4 tsp

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Ajwain – 1/2 tsp

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Chopped coriander – 3 tbsp

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Salt – as needed

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Method

1. Mix flour, baking powder, cooking soda, sugar, salt well with a whisk. Make a dent and add milk, curd.
2. Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight. Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.
3. Meanwhile, you can prepare potato stuffing. Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it. Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
4. Make equal sized balls same as maida dough.Spread the rolled maida dough to a thick disk.
5. Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
6. Dust well with flour and spread to thick kulchas. Sprinkle some sesame seeds and chopped coriander leaves  and put the rolled kulchas over it. Gently roll again to make it stick to the kulcha
7. Sprinkle few drops on the top surface of the kulcha and smear every where. Heat tawa and place the kulcha with water applied side over it.  Cook covered for a minute.
8. Flip and cook for 1/2 a minute and if you want, you can cook in direct flame for few seconds.garnish with grated carrot & coriander.
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10. Notes

    • Keeping the dough for resting gives you soft dough and kulchas. So don’t skip it.
    • Do not over cook potatoes as it may retain water and become gooey. This will make the stuffing come out while rolling the kulcha.
    • In case if you run into problem and the stuffing becomes too sticky, add some bread crumbs to make it stiff.

Ukkarai Recipe,Okkarai | Diwali Special Sweets

 Ukkarai is a special sweet made for Diwali.This ukkarai / okkarai is made even Karthik Deepam in different parts of the city.

Ukkarai Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 45 mins | Makes : 3/4 cup
Recipe Category: Sweet | Recipe Cuisine: South Indian

Chana Dal - 1/4 cup
Moong Dal - 1/4 cup
Jaggery - 1/2 cup
Coconut - 3 tbsp grated
ghee- 2 tsp + 1 tsp
Cashews - 5 whole broken
Cardamom powder - 1/8 tsp

Method:

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
2. Dry roast chana dal and moong dal till slightly golden.Soak it in water atleast for an hr.
3. Drain water and transfer the dals to a mixer and coarse grind it.I did the grinding in batches.Make sure you grind it to a coarse mixture and not to a paste.Now fill in a idli mould with this mixture and steam cook it for atleast 15mins in low medium flame.Drain water and transfer the dals to a mixer and coarse grind it.I did the grinding in batches.Make sure you grind it to a coarse mixture and not to a paste.Now fill in a idli mould with this mixture and steam cook it for atleast 15mins in low medium flame.
   
4. Roughly break it and run it again in the mixer, just pulsing will be enough.It should look like breadcrumbs in texture.
5. Heat jaggery syrup till it resembles honey in consistency.Add the ground mixture and keep mixing till all the moisture is absorbed.
6. Keep mixing and add ghee when it gets dried up.Now add cardamom powder and give a quick mix.Fry cashews in a tsp of ghee till golden brown.
7. Cook till the entire mixture become dry and resembles bread crumbs in texture. Add grated coconut and fried cashews and switch off.
8. Serve hot / warm.

   My Notes:

   • The orginal recipe asked to check for single string consistency but I just heated the syrup till it was thick.
   • Keeps well for 2 days atleast when refrigerated

Sabudana Vada-Sago Vada Recipe-Javvarisi Vadai-Navratri Vrat Recipes

Sabudana Vada is a very popular Maharashtrian snack made with tapioca pearls (sago), boiled potatoes and peanuts. As sabudana is rich in complex carbohydrates, it is used to make various dishes especially on days of fasting i.e. navratri, maha shivratri etc. Sago vada can also be served as a tea time snack, a starter or even as a side dish for variety rice. It is easy to make and taste very delicious. Today we will learn how to make sabudana vada following this easy recipe with step wise pictures.

 Ingredients needed

   Sabudana/sago/tapioca pearls - 1/2 cup
   Boiled grated potato - 1/2 cup
   Peanuts - 1/4 cup
   Green chilli - 2
   Ginger (grated) - 1 tsp
   Himalayan rock salt or plain salt as needed
   Coriander leaves - 2 tbsp finely chopped 
   Fresh lemon juice - 2-3 tsp 
    Jeera -1 tsp
   Oil for deep frying

Preparation

Roast peanuts, remove the skin and dry grind it coarsely.

Pressure cook 1 potato, peel the skin, grate it and keep it ready. We need half a cup of grated potato. If you have excess, you can refrigerate it and use it to make aloo paratha. Wash, peel and grate ginger.

I have used the white mavu javvarisi to make this vada. Use good quality sago. Soak it for 5 hours in double the quantity of water. When you press the sago between your fingers, it should get mushed or check it by tasting it. It should be soft.

Drain the water completely. Leave it in the strainer for 15 minutes. Then it is ready to use for making vada.

Method 

In a bowl mix together, soaked and drained sago, grated potato, finely chopped coriander leaves, grated ginger, green chillies, peanuts, salt to taste and lemon juice.

Mix everything well and divide the mixture into 11 equal parts. Make smooth balls and then flatten it to form patties. Dust your hands with rice flour or amaranth flour  (if preparing for fast) to prevent it from sticking to your hands.

Heat oil in a pan, when it is hot, reduce the heat to medium low and gently drop the prepared vadas into the oil.

Deep fry both the sides until golden brown. Once done, remove the vadas with a slotted ladle and place it on a colander or paper towel to drain off excess oil.

Serve hot sabudana vadas with green chutney or tomato ketchup or just yogurt. It tastes good on it own also.

Note - If you are preparing the vada for fasting, use rajgira flour (amaranth flour) for dusting instead of rice flour and sendha namak or Himalayan rock salt in place of regular salt for making the vadas.

Undrallu

Isn’t it fun having close family and friends come together for a festive occasion? Women folk working in the kitchen preparing delicacies – mixing, stuffing, steaming, cooking and of course, gossiping.  Hope you enjoyed the weekend celebrating Ganesh Chaturthi.

Ingredients:

1/2 cup rice flour

1 cup water

pinch of salt

1/4 cup chana dal

1. Add salt and bring water to boil, add the rice flour and immediately cover it with a lid without stirring and reduce heat. add the soaked chana dal .Let it cook for a mt. Turn off heat and cool. Make small balls and keep aside.
2 Place in a vessel and steam the ballsfor 10-11 mts like you would steam idlis. Cool.

Modak

Isn’t it fun having close family and friends come together for a festive occasion? Women folk working in the kitchen preparing delicacies – mixing, stuffing, steaming, cooking and of course, gossiping.  Hope you enjoyed the weekend celebrating Ganesh Chaturthi.

Ingredients

Rice flour - 1 cup

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Water - 1 &1/3 cup,or as needed

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 oil - 1 tsp

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Salt - If needed 

Wet dessicated coconut-1 cup (with heap)

Jaggery-1 cup

Boil water with oil(add salt if the flour doesn't have salt in it..mine had salt in it so I dint add any salt). Take the flour in a broad vessel. Add the boiling water little by little and mix with the help of a ladle.

1. Let it cool for about 5 min ,it may be warm, still knead with your hands to make a smooth dough.The consistency should be like our chapatti dough...non sticky..
2. Keep covered till you use to prevent drying. Make small lemon sized balls with the prepared dough.For each step or when ever needed grease your hands with  oil.
3. Prepare the stuffing.keep a wide pan on stove,pour the jaggery syrup & cocnut.mix well until it becomes a thick consistency.Add a little drop of ghee.Make small balls out of it.
4. Make the stuffing also same sized balls.Take a dough ball and start flattening the ball with your fingers around the sides .
5. Then continue towards the centre of the ball so that you make a bowl shape .Then keep the stuffing inside.
6. Gather all the sides and pinch together in the middle and make a modak shape .You can also do this process with modak maker.
7. Now follow the procedure to make some 8 and arrange it in a idly plate  or in a steamer and steam cook for 10 - 12 minutes.Now carefully take it out from the idly plate and your modak are ready!

Paramannam

Annam Payasam aka Paramannam (Food of the Gods) is prepared with raw rice, milk and jaggery or sugar. Rice is slowly simmered in milk and combined with jaggery, flavored with aromatic cardamom and garnished with toasted cashew nuts and raisins. Simple to prepare, comforting and delicious

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Ingredients:

1/2 cup raw rice washed and drained

1/2 cup grated jaggery

1 cup water

1/2 lt low fat milk

pinch of salt

1/4 tsp cardamom pwd

1 tbsp ghee

10-12 cashewnuts

1 tbsp raisins

1 Heat a pan, add a tbsp of ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
2 Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.
3 In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool.
5 Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Kitchen Notes – Do not add the jaggery syrup while the rice is being cooked. Ensure the flame is off and the cooked rice is slightly cool when adding the jaggery syrup. For a rich taste, use whole milk.

Pornam Boorelu

It’Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt  festival time!,  time for indulgence, good food, new clothes and lot of fanfare. 

This perennial favorite is a deep-fried sweet ball, the filling of which is prepared from bengal gram, jaggery or sugar, coconut and cardamom powder being the flavor enhancer, which is dipped in a batter made from black gram dal and rice and deep-fried to a golden brown color. Here is how to make these delicious treats with a golden hue and redolent with cardamom flavor to indulge yourself this festive season.

Ingredients:

1/2 cup cup black gram dal/urad dal/minappappu

1 cup rice

1 cup bengal gram/channa dal/sengapappu

1 cup sugar or 1 cup grated jaggery (adjust according to your choice)

1/4 cup fresh grated coconut (optional)

3/4 tsp cardamom powder

salt to taste

oil for deep frying

1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.

2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.

3 Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.

4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.

5 Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.

6 Serve warm. Store in an air tight container as they last for at least two days.

vada

Vadas – light and fluffy on the inside with a crisp exterior, packed with flavor, make for a perfect offering to Goddess lakshmi. This special Vada recipe is basically a classic South Indian breakfast fare served with sambar and chutney.

Make sure the Vadas are cooked to crispy perfection till a beautiful golden shade is achieved and always serve them warm. Its the crisp exterior that makes the Vadas unique and delightful to savor with hot sambar.Ingredients:

1 cup whole urad dal/skinned whole black gram dal/minappappu

1/2 tsp cumin seeds, lightly crushed

salt to taste

oil for deep frying

1 Soak whole black gram dal in water for 1 1/2 to 2 hours.
2 Strain the water, and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt, crushed cumin seeds  and beat till fluffy.
3 Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
4 Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
5 Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. Deep fry 4-5 vadas per batch depending on the size of the vessel.
6 Remove the vadas onto a serving plate. Serve warm while the crust is still crisp and serve warm with chutney and sambar.

Kitchen Tips:

If urad dal or whole skinned black gram dal is soaked for over 8 hours, the vadas absorb less oil and are tastier than the vadas prepared from dal which is soaked for only 2 hours.

Nimmakaya Annam ~ Lemon Rice

 One of the dishes Amma prepared for varalakshmi vratham as part , was lemon rice. Goes by the name Nimakaya annam in parts of Andhra.

Ingredients:

1 cup raw rice, cook rice with each grain separate

8-10 curry leaves

juice of 3 lemons (approx 6-7 tbsps) adjust

3-4 tbsps roasted peanuts

salt to taste

Tempering/Poppu/Tadka:

1 tbsp oil

1/2 tsp mustard seeds

1 1/2 tsps urad dal/minappa pappu/split gram dal

1 tbsp channa dal/senaga pappu/bengal gram

2 dry chillis, tear and de-seed

pinch of hing

1/2 tsp grated ginger

2 green chillis, slit

1/4 tsp haldi/turmeric pwd/pasupu

1 Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
2 Add salt to taste and 3/4th of the lemon juice and combine well. Add the seasoning and combine that it coats the rice well.
3 Taste and if you feel that it needs more tang, add more lemon juice accordingly.
4 Serve with any curry of your choice, yogurt and appadam.