Poori (Puffed Indian bread)

Ingredients:

1/2 cup Wheat flour

1/2 up All purpose flour (maida)

1/4tsp Salt

Water

Oil (for deep frying)

How to:

• In a bowl mix together the flours along with salt and knead slowly adding the water. (Careful not to add more water, resulting sticky dough.)

• Knead the dough for 2 mins and place it on a flat surface.
• Place the dough on a flat surface and start beating with the rolling pin, this way the poori will be soft and puffy. (Ofcourse, its a tension reliever and no strain for your palm and fingers.)

• Divide the dough into small lime-size balls and smoothen it.

• Place each dough ball on a flour dusted flat surface and flatten it with a rolling pin.

• Heat oil in deep pan and carefully slide the rolled-out dough and deep fry'em.

• When poori is puffed one side, flip it over and fry the other side.

• Transfer and place it on a paper towel to absorb excess oil.

Serve hot with mashed potato curry.

Tip:

You can also use 1 cup of either wheat flour or all purpose flour.

Kadai Okra

Ingredients:

3/4 lb Okra (Lady's finger)

1/2 Yellow onion (finely chopped)

2 Roma Tomatoes (chopped)

1/4 Green bell pepper

1/4 Red bell pepper

3 green chilli (chopped)

3 garlic pods (minced)

1" piece Ginger (minced)

4-5 Curry leaves

8-10 sprigs Cilantro

1/4tsp Turmeric powder

1 1/2tsp Coriander powder

1 1/2tsp Cumin powder

1tsp Chilli powder

1tsp Cumin seeds

1tsp Coriander seeds (coarsely crushed) (not shown in pic)

1/2tsp Fennel seeds

2 Cloves

1" Cinnamon stick

Salt

Oil

How to:

• Wash and pat dry the okra with a paper towel before chopping. 
• Heat oil and deep fry the chopped okra for a couple of mins. (Do not brown'em.)
• Transfer it to a plate with paper towel to absorb excess oil.

• Then heat oil in a skillet, add cumin seeds, fennel seeds, cloves and cinnamon.

• Then add the crushed coriander seeds, immediately followed by onions along with salt.

• Add turmeric powder and saute for a couple of mins.

• Now add ginger and garlic and cook until raw smell disappears.

• Add the curry leaves and green chilli and saute for a min.

• Then add the tomatoes and cook along with coriander powder, cumin powder and chilli powder.

• Cook until its all mashed and masala powders are all cooked.

• Now add the bell peppers, mix well and cook until tender for 3-4 mins.

• Add half of the cilantro and cook for a min.

• Now toss the lightly deep fried okra along with required salt and cook with lid closed in a medium-low flame for 5 mins.

• Switch off and garnish with the remaining cilantro.

Serve hot with steamed rice or chapathi.

Tip:

If you want the dish more like a gravy consistency, you can increase the onions and tomatoes, along with the masala powders and then follow the recipe.