Semiya Payasam/Vermicelli Payasam

Ingredients

1.Semiya/vermicelli-1 cup

2.ghee-2 tsp

3.cashewnut-5 to 6 pieces

4.Raisins-5 to 6 pieces

5.water-3 cups

6.sugar-1 cup

7.Elachi powder- a pinch

8.Milk-1 cup

Method

1.In a dry pan add ghee and then add cashewnut and raisins and allow it cook until its color changes to golden brown.

2.Then transfer the cashewnut and raisins into a bowl.Then add semiya/vermicelli in to a pan and roast it until its color changes to golden brown(Stir it constantly so that its color does not changes to black).

3.In a bowl add water and allow it to boil,then add roasted semiya.vermicelli and allow it to cook until the semiya/vermicelli becomes soft.

4.Then add sugar and elachi powder and allow it to cook for another 2 to 3 mins.

5.Then add milk and allow it to cook until it comes to boil.

6.Then add roasted cashewnuts,raisins to the pasyasam and garnish it.

7. Semiya Payasam/Vermicelli Payasam is ready to serve.

Semiya Payasam/Vermicelli Payasam is usually a dessert/done on auspicious day for nyveidhayam.

Tips

1.Payasam gets thicker as the time passes so if you want to thin it add the bowled milk and cook it for 2 mins and stir it well.

 

 

 

Thatta Sedai/Thatta Murukku

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Channa Dal-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.Soak the channa dal in adequate water for half an hour.Then drain the water after half an hour

9.In a dry bowl add 1 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter, soaked channa dal,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

10.Divide it into equal size balls.

11.In a oil cover/plastic cover just spread 1 tsp of oil and then patt the balls .Using fork just put holes on the patted balls so that it will cook both inside and outside evenly.

12.In a dry pan add oil and allow it to get heated.

13.Then add Thatta sedai/Thatta muruku  to the oil and wait until it is fried and cooked completely.

14. Thatta Sedai/Thatta Murukku is ready for nyvedyium.

Thatta Sedai/Thatta Murukku is usually done as Nyveidhiyam for krishna jayanthi.

vella seedai/Jaggery seedai

Ingredients

1.Raw Rice-1 cup

2.Butter-1 tbsp

3.Jaggery-0.75 cup

4.urad dal-0.25 cup

5.water-less than 0.5 cup

6.oil-for frying 

7.Coconut-2 tbsp

8.Cardamom powder-1 tsp

 

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry pan add jaggery and 1 tsp of water  to dissolve jaggery .(Dont add too much water).when jaggery comes to boil just switch off the flame.

9.Now add coconut,cardamom powder to the pan containing jaggery .stir it well.

10.Now add 1 cup of rice flour,1 tsp of urad dal,butter and just kneed the dough.If it is too hard add little water.

11.Divide it into equal size balls.

12.In a dry pan add oil and allow it to get heated.

13.Just drop one and check whether it is not split or broken.If it is split or broken add rice flour and kneed the dough with small amount of water.If the dough becomes dry it usually happens like this.so kneed it small amount of water and drop it.

14. vella seedai/Jaggery seedai is ready for Nyveidhiyam.

 

 

vella seedai/Jaggery seedai is usually done as Nyveidhiyam for krishna jayanthi.

 

 

Kai Murukku

Ingredients

1.Raw Rice-2 cups

2.Butter-2 tbsp

3.Cumin seeds-1 tsp

4.salt-1 tsp

5.urad dal-0.25 cup

6.water-less than 0.5 cup

7.oil-for frying

Method

1.Soak the raw rice in adequate water for 4 to 6 hours.

2.Drain the water from raw rice after 4 to 6 hours.Then in a thin muslin cloth  spread the raw rice so that raw rice should become dry.(It approximately takes 1 to 2 hours).

3.Then grind the raw rice completely so that there should not be any lumps.

4.In a dry pan add the grinded rice flour and stir it well for a minute.

5.Using filter just filter all the lumps or coarse particles.

6.In a dry pan add urad dal and stir it for a minute.

7.Grind the urad dal into a fine mixture.

8.In a dry bowl add 2 cups of grinded and filtered  rice flour,1 tsp of grinded urad dal,butter,cumin seeds,salt,water and prepare a dough(add water slowly dont add too much of water).The batter should be slightly thinner than a chappathi dough.

9.Then in a sheet spin the murukku as described below.

10.In a dry pan add oil and allow it to get heated.

11.Then add murukku to the oil and wait until it is fried and cooked completely.

12.Kai Murukku is ready for Nyveidhiyam.

Kai Murukku is usually done as Nyveidhiyam for krishna jayanthi.

Peas Chappathi

Ingredients

1.Green peas-1 cup

2.salt-adjust to your taste

3.Whole wheat flour-2 cups

4.Luke warm water-less than  1 cup

5.oil-1 tsp

6.water-1 cup

Method

1.Wash the green peas and in a pan add  green peas and water and allow it to cook for 10 to 12 mins in a low flame.

2.After 10 to 12 mins drain the water from green peas.

3.In a Dry bowl add the whole wheat flour,salt,oil,cooked green peas.

4.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

5.Then mix it well and make the dough.

6.Divide the dough into medium sized balls.

7.Keep the dry pan in the medium flame.

8.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.

9.Add the rolled Peas chappathi`s  in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

10.Repeat the same process till the dough gets finished.

11. Peas Chappathi is ready to serve.

Peas Chappathi can ber served with yogurt/pickle/tomato curry/potato curry/channa masala.

Kanchipuram Idly

Ingredients

For Batter 

1.Idly rice-1 cup

2.Raw rice-1 cup

3.Urad dal-1 cup

4.water-1 cup(adjust according to rice varities)

5.Yogurt/curd-1/2 cup

6.Pepper-1 tsp

7.salt-adjust to ur taste

8.Green chilly-3 medium sized

9.oil-1 tsp

10.ginger-1 tsp

11.Turmeric powder-1 tsp

Method

1.Soak the idly rice,Raw rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5. Drain the water from Raw rice, and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.

6. Then Transfer it to the large vessel/large bowl containing grinded urad dal and grided idly rice mixture .

7.Add salt and stir it well so that it gets mixed completely.

8.Allow the batter  to ferment overnight.

9.Before keeping idlies just add yogurt/curd  to the idly batter.

10.In a dry pan add oil ,green chillies,pepper,ginger,turmeric powder and allow it to cook for a minute.

11.Then transfer it to the idly batter bowl.Now stir it well the idly batter.

12.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

13.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

14.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

15.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

16.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

17.Kanchipuram Idly is ready to serve.

 

 

Kanchipuram Idly can be served with sambar/chutney.

 

 

Idly Fry

Ingredients

1.Idly-8 nos.
2.Oil-1 tsp
3.Mustard seeds-1 tsp
4.Urad dal-1 tsp
5.Channa Dal-1 tsp
6.curry leaves-5 to 10 nos.
7. Turmeric Powder-1 tsp
8.Green chilly-2 medium sized
9.Sambar chilly powder-2 tsp
10.Ginger-1 tsp
11.Garlic-1 tsp
12.salt-adjust to your taste.
13.Hing-a pinch

Method

1.In a dry pan add oil and wait until oil gets heated and then add mustard seeds,channa dal,urad dal,green chillies,ginger,garlic wait until the color changes to lite brown.

2.Meanwhile cut each ildy into 4 pieces.Now each idly piece will look like cone shaped(Recipe of Idly  is available in this link http://charanyaskitchen.blogspot.ch/2013/06/idly.html).

3.Now add the chopped idlies to the pan and add turmeric powder,hing,sambar chilly powder,salt,hing and stir it once  allow it to cook for 8 to 10 mins in a low flame.

4.Now add curry leaves to the idly fry and cook for 2 mins.

5.Idly fry is ready to serve.

Idly fry can be served as a snack.

Tips:

1.Idly should be cool so that while cutting into pieces it wont split.

2.Sambar chilly powder can be replaced by red chilly powder.

Chakara pongal/Sweet Pongal/Jaggery Pongal

Ingredients

1.Jaggery-0.75 cup

2.Raw Rice-1 cup
3.Mung Dal-0.25 cup
4.Ghee-1 tbsp
5.Cashewnut-10 pieces
6.Dry grapes-10 pieces
7.Cardamom powder-a pinch
8.Water-5 cups

Method

 1.In a dry pan in a medium flame add raw rice,mung Dal and allow it to cook for a minute.
2.In a pressure cooker add the fried raw rice ,mung Dal,water and allow it to cook for 10 to 12 whistles.
3.Meantime in a another dry pan add jaggery and sprinkle a small amount of water and allow it to cook for 3 to 4 mins(until it comes to boil) then add cardamom powder and stir it well.
4.Once you are able to open the pressure cooker add the pongal to the jaggery mix in the pan and stir it well and allow it to cook in low flame for 2 mins.
5.In a dry pan add ghee wait until it gets heated and then add cashew nut and dry grapes and allow it to cook until its color changes to golden brown.
6.Then add these fried cashew nuts to the pan containing chakara pongal.
7.Chakara pongal/Sweet Pongal/Jaggery Pongal is ready to serve.

Chakara pongal/Sweet Pongal/Jaggery Pongal is usually served as nyvadyam.

Carrot Paratha

Ingredients

 1.Carrot-3 medium sized
2.salt-adjust to your taste
3.Red chilly powder-0.5 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

Method

1.Wash and Grate the carrot in a bowl.
2.In a dry pan add 1 tsp of oil,add grated carrot,red chilly powder, stir it well and allow it to cook for 4 to 5 mins in a medium flame.
3.Switch off the flame and transfer it to the bowl and allow to cool off.
4.Divide the carrot into medium sized balls
5.In a Dry bowl add the whole wheat flour,salt,oil.
6.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
7.Then mix it well and make the dough.
8.Divide the dough into medium sized balls.

9.Keep the dry pan in the medium flame.
10.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
11.Then in the centre place the Carrot ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the carrot will come out).
12.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
13.Add the rolled Carrot Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
14.Repeat the same process till the dough/carrot balls gets finished.
16.Carrot Paratha is ready to serve.

Carrot Paratha can be served with yogurt/pickle.

Aloo Paratha

Ingredients

 1.Potato-4 medium sized
2.salt-adjust to your taste
3.Pepper powder-1 tsp
4.Whole wheat flour-2 cups
5.oil-2 tbsp
6.Luke warm water-less than  1 cup

7.Green chilly-3 medium sized

8.Cumin seeds-1 tsp

Method

 1.Wash and pressure cook the potatoes for 2 to 3 whistles.(Easy way of making it soft).
2.Once you are able to open the pressure cooker,Take out the potatoes and peal off the skin.
3.Smash the potatoes and keep it in a bowl
4.Add salt ,chopped green chilly,cumin seeds and pepper powder to the potatoes in the bowl and mix it well.
5.Divide the potatoes into medium sized balls.

6.In a Dry bowl add the whole wheat flour,salt,oil.
7.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).
8.Then mix it well and make the dough.
9.Divide the dough into medium sized balls.

10.Keep the dry pan in the medium flame.
11.Meantime Roll the balls in a round shape with the help of dry whole wheat flour flour.
12.Then in the centre place the potato ball and close the chappathi gently.Dont press with the pressure(if you press with the pressure the potato will come out).

13.Gently roll with the roller in a round shape with the help of dry whole wheat flour flour.
14.Add the rolled Aloo Parathas in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.
15.Repeat the same process till the dough/potato balls gets finished.
16.Aloo Paratha is ready to serve.

Aloo Paratha can be served with yogurt/pickle.

Undali Kozakatai

Ingredients

 1.Raw Rice-1 cup
2.water-0.5 cup
3.Oil-4 tsp
4.Mustard seeds-1 tsp
5.Urad dal-1 tsp
6.Channa dal-1 tsp
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Turmeric Powder-1 tsp
10.salt-adjust to your taste
11.hing-a pinch
12.Shredded coconut-0.5 cup

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.After 4 to 5 hours drain the water and wash it well.
3.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
4.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
5.In a dry pan in a medium flame add oil and the batter and stir it contionously so that it just combines well and  it will roll out like chappathi dough.
6.Then switch off the flame and Divide the kozakatai dough into small sized balls.
7.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the Kozakatai balls  and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
8.Once when you are able to open the pressure cooker transfer all the kozakatai balls  into a plate.
9.In a dry pan,in a medium flame add oil and wait until oil gets heated.Then add mustard seeds,urad dal,channa dal,green chilly and wait until its color changes to golden brown
10.Then add kozakatai balls ,turmeric powder,red chilly powder,hing and stir it well and allow it to cook for 5 mins.
11.Then add shredded coconut to the pan and stir it well,allow it to cook for 2 mins.
12.Undali Kozakatai is ready to serve.

Undali Kozakatai is usually a very common nyvadham.

Vella Kozakatai/Jaggery Kozakatai

Ingredients

1.Jaggery-0.75 cup
2.shredded coconut-1 cup
3.water-0.5 cup
4.Raw rice-1 cup
5.oil-4 tsp

 

Method

 1.Soak the raw rice in adequate water for 4 to 5 hours.
2.In a dry vessel add jaggery and 1 tsp of water and stir it frequently and smash the jaggery well.
3.Once the jaggery comes to boil add shredded coconut and stir it well and allow it to cook for 2 mins.
4.Switch off the flame and transfer the purnam into a bowl.(If it is exposed to too much heat it will become hard).
5.After 4 to 5 hours drain the water and wash it well.
6.In a mixer add the raw rice and water and blend it well till it becomes the smooth paste.
7.The batter should not be so thin neither so thick(If it is thin it will take so much time and oil to cook and If it is so thick it will not be easy to make kozakathais).
8.In a dry pan in a medium flame add 2 tsp of oil and the batter and stir it continuously so that it just combines well and  it will roll out like chappathi dough.
9.Meanwhile just roll the purnam into small small round pieces and keep it ready.

10.Then switch off the flame and Divide the kozakatai dough into medium sized balls.
11.Then apply small amount of oil(<1 tsp) in your hands(so that dough wont stick) then pat the dough and slightly start pressing in the middle and just turn it so that it will look like a bowl shape.
12.Now keep the purnam ball inside that bowl shape kozakatai and just cover all the ends into one single point.It will look like nose shaped.
13.Repeat the same process till the batter/purnam gets finished.
14.In a pressure cooker,in a medium flame add water(<0.5 cup),in a idly stand apply oil and keep the kozakatais and  cover it and allow it to cook for 5 to 7 mins.It should be cooked like Idly(Dont apply weight).
15.Once when you are able to open the pressure cooker transfer all the kozakatais into a plate and serve it.
16.Vella Kozakatai/Jaggery Kozakatai is ready to serve.

 Vella Kozakatai/Jaggery Kozakatai is usually a very common nyvadham.

Paprika eggplant curry

Ingredients

 1.Oil-2 tsp
2.Eggplant-2 Large sized
3.Ginger-1 tsp
4.Garlic-1 tsp
5.Paprika-0.5 cup
6.Tomato-3 medium sized
7.Green chilly-2 medium sized
8.Red Chilly Powder-1 tsp
9.Hing-a pinch
10.Turmeric powder-0.25 tsp
11.Cumin seeds-1 tsp
12.Salt-adjust to your taste

 Method

1.In a dry plate keep the eggplant and allow it to cook in the micro wave oven for 8 to 10 mins(it will be easy to peel the skin).
2.Meanwhile chop the tomatoes,greenchilly,ginger,garlic and put it in the mixer and blend it well.
3.In a dry pan ,in a low flame add oil and add paprika and allow it to cook for 2 to 3 mins.
4.Then take out the paprika from the pan to the plateand then add cumin seeds,hing,red chilly powder,turmeric powder,blended tomato mixture to the pan and stir it well,allow it to cook for 4 to 5 mins.
5.Meanwhile peel off the skin of eggplant and chop the eggplant.
6.Once the tomato mixture is ready add the eggplant,salt and stir it well and allow it to cook for 5 to 10 mins.stir it frequently and smash the eggplant well.
7.Then transfer the fried paprika to the pan containing the mixture and stir it well and allow it to cook for 2 mins.
8.Paprika eggplant curry is ready to serve.

Paprika eggplant curry can be served with roti/chappathi

 

Indian Style Burger

Ingredients

1.Seasame Burger Buns-4
2.Carrot-1 medium sized
3.Tomato-2 medium sized
4.Beans-6 to 8 medium sized
5.oil-2 tsp
6.water-1.5 cup
7.Potatoes-4 medium sized
8.Turmeric powder-1tsp
9.Red Chilly Powder-1 tsp
10.salt-adjust to your taste
11.Cumin seeds-0.5 tsp
12.Green Peas-0.5 cup
13.Lemon Juice-1 tbsp
14.Coriander-1 tsp
15.ghee-2 tsp
16.Green chilly-2 medium sized
17.Ginger-1 tsp finely chopped
18.Garlic-1 tsp finely chopped
19.hing-a pinch

Method

1.In a dry vessel in a medium flame add oil and wait until the oil gets heated.Then add cumin seeds,ginger,garlic,green chilly and allow it to cook until the ginger and garlic changes the color to golden brown.
2.Then add tomatoes and allow it to cook until it becomes juicy.stir it and smash it frequently.Dont add water.
3.Meanwhile chop the carrots,beans.peel off the skin of poatato and chop it.
4.In a dry vessel add the chopped carrots, beans,poatatoes,green peas,and add water and allow it to cook well.This will take approximately 15 to 20 minutes.All the veggies should be tender and should be cooked well.
5.Meanwhile Tomatoes should have cooked well now add turmeric powder,red chilly powder,hing and mix it well and samsh all the tomatoes well.
6.Once all the veggies are cooked smash it well and then add to the pan containing tomato paste.Mix it well and allow it to cook for 2 to 3 minutes.
7.Then add salt,chopped coriander,lemon juice ,mix it well and allow it to cook for 2 mins.
8.Bhaji is ready.
9. cut the sesame burger buns would into 2 halves.
10.In a dry pan in a low flame apply 1 tsp of ghee on each half (inner side) and allow it to get toasted,until its inner side color of the bun changes to golden brown.
11.Now just stuff the Bhaji into the Burger Bun.
12.Indian style Burger is ready to serve.

 Indian Style Burger can be served as a snack .

Gram Flour Dosai/Kadalai mavu dosai

Ingredients

For Batter 

1.Gram Flour/Kadalai mavu-2 cups

2.salt-adjust to your taste

3.Cumin seeds-1 tsp

4.Tomato-2 medium sized

5.Methi leaves-0.5 cup

6.Coriander-0.5 cup

7.Green chilly-3 medium sized

8.Oil-1 tsp(to sprinkle over the dosa)

9.Water-1 cup

Method

1.In a dry vessel add Gram Flour/Kadalai mavu,salt,water(dont add over water,add it gently) and mix it well so that there should not be any lumps(Batter should be thinner than bajji batter).

2.Then chop the coriander,tomatoes,methi leaves,green chilly.

3.Then add the cumin seeds,chopped coriander,tomatoes,methi leaves,green chilly and mix it well.(Fermentation is not needed)

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.
6.Sprinkle 1 tsp of oil around the dosai. 

7.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished.

9. Gram Flour Dosai/Kadalai mavu dosai is ready to serve.

Gram Flour Dosai/Kadalai mavu dosai can be served with sambar/chutney/yogurt/milagai podi.

 

Bhel Puri

Ingredients

1.Masala Pori/Masala Puffed Rice/Masala Murmura-4 cups

2.Tamarind Paste-1 tsp

3.Sugar-0.5 tsp

4.water-0.5 cup

5.Corriander-1 cup

6.Green chilly-2 medium sized

7.salt-1 tsp

8.Tomato-2 medium sized

9.Onion-4 medium sized

10.Potatoes-4 medium sized

11.Nylon sev-0.5 cup

Method

1.In a small dry vessel add tamarind paste,water and allow it to boil till it becomes thick.

2.Then add sugar to the vessel and allow it to boil for 2 minutes.

3.Then transfer it into small vessel.

4.Chop the onions into fine pieces and transfer it into another small vessel.

5.Chop the tomatoes and transfer it into the separate vessel.

6.Chop the coriander and transfer it into the separate vessel.

7.In a pressure cooker boil the potatoes for 2 whistles(Easy way of making the potatoes soft).  

8.Once when you are able to open the pressure cooker,peel off the skin of potatoes and smash it and transfer it into a small separate vessel .

9.In a mixer add 0.5 cup of chopped coriander,green chilly,salt and grind it well.Then transfer it into separate vessel.

10.In a plate add 1 cup of Masala Pori/Masala Puffed Rice/Masala Murmura(Recipe of Masala Pori/Masala Puffed Rice/Masala Murmura is available in this link http://charanyaskitchen.blogspot.ch/2013/08/masala-porimasala-puffed-ricemasala.html),1 tsp of tamarind soup,few pieces of chopped onions,few pieces of chopped tomatoes,1 tsp coriander chutney,few pieces of smashed potatoes,2 tsp nylon sev,few pieces of chopped coriander and mix it well(adjust to your taste: onions,tomatoes, potatoes,soup,chutneys).

11.Bhel Puri is ready to serve.

Bhel Puri can be served as a snack

Masala Pori/Masala Puffed Rice/Masala Murmura

Ingredients

1.Puffed Rice/Murmura/Pori-1 Packet

2.Oil-2 tsp

3.Sambar Powder(sambar chilly powder)-2 tsp

4.Red Chilly Powder-1 tsp

5.Turmeric Powder-1 tsp

6.salt-1 tsp

7.Garlic-1 to 2 cloves

8.Groundnut-1 tsp

Method

1.Add the oil into the dry pan and wait till oil gets heated.

2.Then add garlic,groundnut and alllow it to fry till its color changes to golden brown.

3.Then add Sambar Powder(sambar chilly powder),red chilly powder,turmeric powderand mix it well.

4.Then add the Puffed Rice/Murmura/Pori to the pan and add salt and mix it well.

5.Allow it to cook for 2 to 3 minutes.It will become crisp and tasty

6.Masala Pori/Masala Puffed Rice/Masala Murmura is ready.

Masala Pori/Masala Puffed Rice/Masala Murmura can be served as a snack.