PARUPPU PODI or GUN POWDER or SENAGALA KARAM PODI

Hi friends,

Paruppu podi is a spice and lentil powder that is usually mixed with hot steam-cooked rice and ghee or clarified butter.  It is a very common recipe in south indian cuisine. I share my recipe of paruppu podi.

INGREDIENTS:

• Toor dal - 1/2 cup
• Urad dal - 1/4
• Chana dal - 1/4 cup
• Fried gram - 1/4 cup
• Red Chillies - 6-8, depending on the desired level of spiciness 
• Black Pepper corns - 1 teaspoon 
• Asafoetida - 1 teaspoon 
• Salt - 1 tablespoon 
• Curry leaves - a handful (optional)

METHOD:

• Dry roast all the above ingredients one by one in a kadai for 3-4 minutes 
• Allow it to cool 
• Grind to a fine powder in a mixer grinder 
• Store in an airtight container
• Use it as and when required

Note:

• You can grind it in a mixer grinder  if you are doing in small quantities
• Else you can grind it in a nearby flour mill where they have separate machine for grinding masala powders as well.

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POHA | HEALTHY BREAKFAST RECIPE

Hi friends,

Poha is a healthy, delicious, easy to prepare Indian breakfast recipe. It is a popular breakfast in Maharashtra, a state situated in the western part of India. It is a wholesome breakfast. I would also recommend you to check my other breakfast recipes for some delicious and easy breakfast ideas.

Ingredients:

• Poha / Aval (Flattened rice flakes) - 1 cup
• Potatoes - 1/2 cup, boiled and diced into cubes
• Oil - 1 tablespoon 
• Mustard seeds - 1 teaspoon 
• Asafoetida / Hing - 1/8 teaspoon 
• Dried red chillies, long - 2-3, depending on the desired level of spiciness 
• Peanuts - 2 tablespoons 
• Onion - 1/2 cup, finely chopped 
• Carrot - 1/4 cup, finely chopped 
• Beans - 1/4 cup, finely chopped 
• Capsicum - 1/4 cup, finely chopped, optional 
• Green chillies - 1, vertically slit
• Turmeric powder- 1/2 teaspoon 
• Curry leaves - 10
• Lemon juice - 1 tablespoon 
• Coriander leaves - finely chopped 
• Salt - to taste 

Method:

• Take the poha in a colander and wash it well with water
• Allow it to drain the water completely 
• Heat the oil in a pan or kadai
• Add the mustard seeds, asafoetida, curry leaves, dried red chillies and peanuts
• Sauté well
• Add the chopped onions and slit green chilli 
• Sauté well 
• Add the chopped carrot, beans and capsicum 
• Sauté well
• Add the turmeric powder and salt
• Mix well
• Add the diced potatoes 
• Stir well
• Add the poha
• Mix well
• Switch off the flame 
• Add the lemon juice and half of the chopped coriander 
• Transfer it to a serving bowl 
• Garnish with chopped coriander leaves 
• Serve hot

I would also recommend you to check my other breakfast recipes for some delicious and easy breakfast ideas.

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ALOO PARATHA || PUNJABI BREAKFAST

Hi friends 

Aloo (potato) ka paratha or aloo paratha is one of my all-time favourite breakfast or dinner recipe. It’s a “wholesome meal”. It’s made of whole wheat flour. It’s a healthy recipe. It can be easily prepared at home. 

It can be had with onion raitha or my sautéed version of the onion raitha or plain curd.

Ingredients:

For the dough:

• Atta or whole wheat flour - 2 cups
• Ghee or clarified butter - 2 tablespoons 
• Salt - to taste 
• Water - as required 

For the stuffing:

• Potatoes (Aloo) - 2 medium sized, boiled, peeled and mashed
• Ghee or clarified butter - 1 tablespoon 
• Jeera or cumin seed powder - 1 teaspoon 
• Turmeric powder- 1/2 teaspoon 
• Red chilli powder- 1 teaspoon 
• Coriander powder - 1 teaspoon 
• Amchur (dry mango) powder - 1teaspoon
• Salt - to taste 

Method:

For the dough:

• Combine the atta or whole wheat flour, ghee and salt in a mixing bowl 
• Add water as required and knead to form a smooth dough
• Divide the dough into equal portions 
• Roll it into a ball
• Keep aside 

For the stuffing:

• Heat ghee or clarified butter in a pan or kadai 
• Add the jeera powder, turmeric powder, red chilli powder, coriander powder 
• Add the mashed potatoes and salt 
• Switch off the flame 
• Mix well
• Allow it to cool slightly 
• Divide it into equal portions as the number of dough balls

To make the parathas:

• Roll out a dough ball into a small circle
• Place a portion of the stuffing in the centre
• Bring all the sides to the centre and seal tightly 
• Roll it into a ball
• Roll it out into a circle sprinkling it with a little whole wheat flour 
• Repeat the same with the rest of the dough balls 
• Heat a tawa or griddle 
• Place the rolled out paratha in the centre of the tawa
• Allow it to cook
• Flip it over and cook it on the other side as well
• Apply ghee on it on either sides and cook till done
• Serve hot with plain curd or onion raitha or my sautéed version of the onion raitha and choice of pickle

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Please do try this recipe and enjoy the art of cooking!!!

PALAK PANEER MASALA

Hi friends,

Palak paneer is a healthy recipe that can be made for breakfast, lunch or dinner. It is a very commonly prepared dish in every North Indian household. It is a good option for children who refuse to have spinach. The puréed form of spinach with the paneer (cottage cheese) is a favourite among kids too. It can be paired with phulka roti, chapathi, poori, plain rice, ghee rice, veg brinji or vegetable biryani.

Ingredients:

• Spinach / Palak - 6 cups ( washed and cleaned)
• Paneer cubes - 1 cup
• Sliced Onions - 1 cup
• Cashews - 3 tablespoons, roughly chopped
• Green chillies - roughly chopped- 1.5 tablespoons
• Oil - 2 teaspoons
• Butter - 1 teaspoon
• Ginger paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Tomato - finely chopped - 1/4 cup
• Kasuri methi (Dried fenugreek leaves) - 1 teaspoon
• Sugar - 1 teaspoon
• Garam masala - 1 teaspoon
• Fresh cream - 1/4 cup
• Salt - to taste

Method:

• Blanch the spinach in a pan of boiling water for about three minutes 
• Drain the hot water
• Rinse the blanched spinach with cold water
• Allow it to cool for a while
• Blend the blanched spinach in a mixer to make a smooth purée 
• Keep aside 
• Boil a cup of water in a pan
• Add the sliced onions, chopped cashews and chopped green chillies to the boiling water 
• Simmer for about 15 minutes
• Allow it to cool
• Blend in a mixer to a smooth paste
• Keep aside
• Heat oil and butter in a kadai
• Add the ginger paste, garlic paste and chopped tomatoes
• Sauté well on medium heat for about two minutes
• Add the cashew onion paste
• Sauté well for a minute
• Add the spinach purée, 3/4 cup of water, and salt
• Cook in medium heat for two minutes
• Add the Kasuri methi, and garam masala
• Cook in medium heat for a minute
• Add the paneer cubes and fresh cream
• Mix well
• Cook in medium heat for 2-3 minutes till the desired consistency is reached
• Serve hot with phulka roti, chapathi, poori, plain rice, ghee rice, veg brinji or vegetable biryani.

Do follow us on Instagram @poornagrahini for drool worthy pictures!

Also visit Poorna Grahini YouTube channel https://www.youtube.com/c/PoornaGrahini and subscribe to the channel if you like the videos

And last but not the least, please do like and follow this blog!

Please do try this recipe and enjoy the art of cooking!!!