Pathir Pheni - 600 th Post

This is the 600th Post at vidhu's kitchen. Feeling very happy to share with you all.. Thanks to all my friends and readers who have been encouraging and Supporting me... 
                                       Thanks ...

Ingredients

Rava / sooji           : 1 cup 
Maida                    : 1/2 cup
Ghee                      : 2 1/2 - 3 tbsps
Salt                        : a pinch
Oil                          : for frying 
Water

For the paste

Rice flour                : 3 tsp
Ghee                        : 3 tsp

Method

In a bowl mix the maida,rava,ghee,salt and crumble well.
Slowly add required water and knead to a soft dough.
Close with a lid and keep aside for an hour.
Mix the ghee and rice flour ,beat well as a smooth paste.
Divide the dough into 6 equal portions, roll it into a thin circle.
Apply rice flour paste on top of the rolled out circle, place another rolled out circle on top.
Place one over another rolled puris.
Roll the layered puris tightly into a log.
Cut the log into 1 inch pieces.
Again roll out each pieces into a thin puri .
Heat oil in a frying pan on low medim flame.
Fry them until they get fried.
Drain on paper towls.
While serving sprinkle powdered sugar .
Enjoy..

Maida poori / Puri

Ingredients 

Maida      : 1 cup
Rava / sooji    : 1 tbsp
Curd               : 2 tbsps
Sugar              : 1/2 tsp
Salt
Oil

Method


Mix maida, rava, sugar, salt ,curd,  little water and knead into a soft dough.
Keep aside for 1/2 an hour.
Take a small lemon size ball from the dough and roll it into circles.
Meanwhile Heat oil in a pan.
Drop poori and fry them on medium heat.
Flip to the other side and fry.
Serve with any side dish.
Enjoy 

Senai kizhangu curry / Elephan yam dry fry /சேனை கிழங்கு கறி

Ingredients 

Elephant yam / senai kizhangu            : 1 (small)
Red chilly powder                                 : 1 tbsp 
Turmeric powder                                   : 1/2 tsp
Oil                                                          : 2 tbsps
Salt
Curry leaves 
Mustard seeds 
Asafoetida

Method

Peel the skin of the yam , wash well.
Chop into small pieces and boil with required water,salt and turmeric powder.
Cook for 15 minutes or until the they are tender.
Drain and keep aside.
Heat oil in a kadai, splutter the mustard seeds and add curry leaves and asafoetida.
Add cooked yam, red chilly powder , little salt and sprinkle very little water and mix well.
Lower the flame and let it cook for 5 minutes or till it becomes crisp.
Serve .

Aadi 18 / Aadi perukku special recipes

1. Kalkandu Pongal recipe 

http://www.vidhuskitchen.in/2013/10/kalkandu-pongal-navarathri-recipes.html

2. Temple Puliyodharai / கோயில் புளியோதரை recipe 

http://www.vidhuskitchen.in/2014/03/temple-puliyodharai.html 

3. Raw mango rice recipe 

http://www.vidhuskitchen.in/2012/06/raw-mango-rice-mangai-satham.html 

4. Thengai sadam / coconut rice recipe 

http://www.vidhuskitchen.in/2010/04/coconut-rice-thenga-satham.html 

5.Karuveppilai sadam / Curry leaves rice recipe

http://www.vidhuskitchen.in/2015/08/karuveppilai-sadam-curry-leaves-rice.html 

6. Curd rice recipe 

http://www.vidhuskitchen.in/2012/11/curd-rice-thayir-sadam.html

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