Friday, October 29, 2010
Poori & Vegetable Saagu
Poori and Saagu needs no introduction....It is the favorite combo breakfast of Karnataka. Pooris can have different accompaniments like Potato Bhaji or Coconut chutney and Saagu goes well with Rava Idli, Set Dosa and Chapatis. Nevertheless, Poori and Saagu is the perfect combination for any day.
Wheat Flour- 2 cups
Fine sooji- 1 tsp(makes the pooris crisper)
Oil- 1 tsp
Sugar- 1 tsp(Gives the browning effect on pooris)
Lukewarm milk/water for kneading
Oil for deep frying
In a vessel-Mix wheat flour,oil,salt,sugar.Add water/milk and make into a soft dough.Knead well.Cover the dough with a lid or wet cloth.The dough should not dry.
Make small round balls with the dough.With a rolling pin roll them into thin rounds and make sure you roll it evenly.The middle part can be a little thick than the edges.This helps the Poori to puff.
Heat oil in a kadai.Fry the pooris one by one until each side gets golden brown and drain it on a paper napkin.
Ingredients for Saagu:
Mixed Vegetables- 2cups
(Brinjal,carrots,cabbage,surti papdi lilva,peas,beans,potatoes)
Lemon juice- 2tbsp
Coriander leaves -1 tbsp
Oil- 1 tbsp
Mustard seeds- 1 tsp
Turmeric- 1/2 tsp
For Saagu Masala:
Coriander seeds- 2tsp
Poppy seeds- 2tsp
Whole split peas-1 tbsp
Cinnamon- 1 inch
Coconut grated- 1/2 cup
Dry roast coriander seeds,poppy seeds,whole split peas,cinnamon,cloves.Let it cool.
Fry green chillies in a drop of oil for a minute.Saute onion.
Now grind the spices in a mixer.Add green chillies and sauted onion,coconut and grind with water.Keep aside.
Boil the vegetables.In a kadai,add oil.Add mustard seeds,curry leaves,red chillies and turmeric.Saute the cut onions.Add the boiled vegetables,ground paste,salt and cut tomatoes.Mix well.Cook for 10-15 mins.Add lemon juice and garnish with cilantro.Serve with hot pooris.