THE BEST POORI

Did that title make you think about how can there ever be a perfect recipe for a simple thing like Poori? Well then you should try this recipe. I've been making Poori's this way for a couple of years now. It's that recipe which gives you those perfectly puffed up Poori's every.single.time. It's that recipe that will give you perfectly puffed up Poori's that do not deflate by the time you are done frying the whole batch and even when it's brought to the table. It's that recipe that will leave you wondering about it's magic. Plus, it makes very tasty Poori's too! It's just perfect.

Last Saturday, I felt the need to make something Indian for breakfast. We've been eating a lot of bread /pancakes / eggs over the past few Saturday's because it's always busy. We are rarely home over the weekends because Jobin & I love doing everything together from grocery shopping to going to the Mall with the kids. There are weekends where we don't get past beyond two stores but then, when it's done together, it makes it fun!

I had no intention of posting this recipe here because when I am making breakfast, it's utter chaos at home. Four burners are on, food is in the microwave and there are 4 growling hungry bellies ready to eat anything at that very moment. So I usually give the kids their milk and send them to play for a bit to give myself some quiet time to focus on what I am doing. I am a person who needs to have her peace while cooking because it's one of my most favourite things to do and I like to do it in peace.

So while frying the poori's, the kids were quietly playing in our informal living room and I got sometime to think about how beautiful the puffed up poori's were looking. Then all of a sudden it occurred to me that I should share it with you so that you can enjoy it as much as we do! So I grabbed my camera and took some photographs.This recipe comes from Anushruti, one of my good food blogger friends whom I've known for almost a decade!

THE BEST POORI

Ingredients:
1 cup whole wheat flour /atta
1/2 cup all purpose flour
1/4 cup semolina
1 tablespoon besan
2 tablespoons oil, heated
2 teaspoons sugar
3/4 teaspoon salt
1/2- 3/4 cup milk or water

Oil for deep frying

Method:
In a large bowl, mix together the dry ingredients. Add the warm oil to it and rub it into the flour. Add milk or water and knead for 5-6 minutes to form a  stiff dough. Keep the dough aside, covered, for 30 minutes. After the resting time, knead the dough briefly and then divide the dough into small balls and roll it out using an oiled rolling pin.*

Heat oil to 360 F or till it is very hot but not smoking. Fry the poori's one at a time, holding it down with a slotted spoon till it puffs up and then flip it over and fry the second side for 5 seconds or until golden. Drain the fried poori's on paper towels and transfer them to a large serving plate.
Enjoy with a curry of your choice or even as is! It's delicious!

*You really don't need to use flour for rolling out poori's. Either use an oiled rolling pin or dip the bottom of the dough balls in some oil and roll it out.
* If you put the fried poori's side by side instead of stacking them up, they will hold up their shape for a really long time!

You cannot imagine how many kisses I got from Ian for making these Poori's! Zara was very vocal that morning. She kept saying that it was so tasty! Jobin is the biggest Poori fan that I know of, so I don't have to specifically tell you how well he enjoyed the breakfast. He would have enjoyed it even more if I had served it with Chicken curry on a Friday night but all I could make was our good old Bhaji that morning. Nevertheless, it was wiped clean. Both poori and the curry!

This recipe is GOLD! Make it and share! Good food and good recipes are meant for sharing!

CLASSIC BANANA BREAD

Did you have a situation at the grocery store when you saw a banana and it was called a Plantain? I have had such days here. Back in Kerala, a Cherupazham was always called a Plantain and an Ethakka, a Banana. It is just the opposite here. I didn't get a hint about it till I moved to Bangalore. There, everything was a banana. There was no distinction between Cherupazham and an Ethakka. And, I hated the Bananas they gave us in our hostel. There were rumors that our warden would go to the fruit market late in the evening to buy the leftover fruits,which would be bananas,so ripe that they would fall off of the bunch. I think it was true.The discoloured bananas would welcome us every morning by the food counter in the hostel and I never ate it. It was never a yellow one, it was always the over ripe black skinned banana.
My Daisy Mummy's husband Jose, to this date, will not eat a banana if it has a black spot on it!

We used to have monthly Birthday celebrations at the hostel and that was the single night where the person serving rice would use the most flattest spoon they can find. It's because, they are serving Pulao instead of the regular white rice! We would ask for a second helping and you should really see their faces then! And, while we were enjoying the 'spread', our warden would come by and place a banana by our plates. Yes, those same bananas. We would all take it with us as we exit the dining hall to wash our plates and leave it by the table they have kept for keeping our water bottles as we wash our plates! Yes, all the bananas will find it's way back into the kitchen, not to our stomachs! I am pretty sure many girls ate them,but, I didn't.

Once I reached here, all the bananas were very pretty. So spotless, so yellow! But,after the terrific experience from the hostel, I wouldn't touch one. Jobin would eat his share but not me. The only way I would eat bananas were in the form of cakes,breads and muffins. I really enjoyed that form of bananas,for sure. Now, Ian loves bananas and enjoys eating it with Avilose Podi, Puttu, Cakes and even as is. So,we always have bananas at home. The other day, for some reason, there were quite a few sitting not so very pretty on top of the fridge.It was very spotted. But,that's exactly what you need for a Banana bread. More the spots,the better it is.

So,all those were put into good use and Ian helped me mash up the bananas.I've been using Elise's recipe for years now and it has never let me down. Perfectly balanced and deliciously moist recipe for the most perfect Banana Bread. You can skip the nuts if you want to but I added some cashewnut for a bit of bite.

CLASSIC BANANA BREAD

Ingredients:
2-3 very ripe bananas *,peeled
1/3 cup melted unsalted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup granulated white sugar
1 egg,beaten
1 teaspoon vanilla
1/3 cup cashewnuts,broken tossed with 2 teaspoon flour
1 1/2 cups all purpose flour

Method: Pre heat the oven to 350 F / 180 C and butter a 4 X 8 inch loaf tin.
In a medium bowl,mash the bananas with a fork. Stir in the melted butter followed by baking soda & salt. Add in sugar,beaten egg & vanilla. Stir to mix.  Add in the flour and nuts and stir carefully till just mixed.Transfer the batter into the prepared tin and bake for 1 hour to 1 hour 10 minutes or until the skewer inserted comes out clean.Remove from the oven and cool completely in the pan. Slice and serve.

* If you cannot find bananas (robesta variety),you can substitute by using 8 Poovan Pazham.

He loves helping me with my work around the house. He helps me put stuff away when we get back from a grocery store. He helps me unload the dishwasher. He is our little server when friends come over...just that he would make a stop in between to take a few quick bites! He knows what goes into his milk everyday and reminds us what we should be putting into it. He loves helping me mix a batch of cupcakes and lines the muffin tin all by himself. He helps us vaccum the house. He helps us in sorting trash...he even knows what goes into the recycle bin! He has grown a lot! Even though I enjoy every little help he does for me, I do miss the times where he was much smaller!

All 3 of us enjoyed this classic bread immensely!