J's thoughts

Don't you just want to climb and conquer that golden mountain accompanied by the gooey yellowy companion..lol..a simple breakfast/dinner dish. I feel pooris have lost their glory what with all the health fads against fried items. A simple easy to make dish at home such as this one ,should be revered. There is history, culture, family and memories associated with such foods [the history part was a bit of an exaggeration though ;)]. Same story for the potato - starch,carbohydrate, fat----phew; it is just food people. Enjoy and eat it. Pooris and aloo bhajis are a zillion times healthier compared to corn flakes, oats and muffins and all those boxed and packaged stuff available in the supermarkets today. Poori Ingredients: 1. Whole wheat flour (atta) - 2 cups 2. Semolina (rava) - 1 tsp 3. Salt 4. Water to Knead 5. Oil to fry Knead the dough with the above ingredients. One point to be taken care of is that the dough should be firmer than chapathi dough ...

Don't these look beautiful. That color...Oh my..it's to die for. Beetroot poori is one of those foods to trick your kids (and adults too...referring to my hubby) to eat beetroot. The poori's look like beautiful bright red rubies piled up on a plate.They are a feast to the eyes and tastes good too. Now to the recipe. Ingredients: 1. Beetroot - 1 (medium size) 2. Whole wheat flour (atta) - 2 cups 3. Salt - to taste 4. Semolina (rava) - 2 tsp 5. Oil - to fry  Method: Steam the beetroot. Wait for it to cool down. Then peel it and cut it onto small pieces. Make a puree of this beetroot by adding as little water as possible. Add the semolina and salt into the wheat flour and mix it well. Knead the whole wheat flour with this beetroot puree that you prepared. Remember that the poori dough is of thicker consistency than the chapathi dough (for this you have to go with your gut feeling). Beetroot is a messy affair but you wi...