As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslimah. "Foodeva Marsay" is my Lifestyle/Food Blog, with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling Marriam Essa-Sayed
Now this is by no means meant to be served together, but since I had both these served during the week as side dishes, I thought it a good idea to document these recipes of mine in my blog. Many of my Facebook friends would already know that I have shared my Puri Recipe a few times before on that platform, so here today I blog it for the benefit of YOU my many fellow bloggers and my blog email recipients.
Some may wonder but What is Puri???
Answer: a simple breadllike dough fried, quickly, until it puffs. Served mostly as a Side accompanying a range of Indian dishes from grills to curries and as part of a Savoury option.
2 Cups Flour
2 teaspoon Baking Powder
1 teaspoon Salt
2 Tablespoon Butter/ghee
1 Cup Luke Warm Milk(warmed in microwave is fine)
~sift flour and Baking powder,add salt
~rub in the Butter/Ghee
~make dough with liquid,start with half the cup until dough forms
~keep kneading the dough adding more liquid as you go, until a soft dough is achieved
~cover dough and let it stand/rest for 30mins
~divide into 3 or 4 pieces, roll out large
~ heat about 1-2 cups oil in a deep pot for easier dunking.
~cut into circles or as you may like
~fry quickly in hot oil,ensuring you keep “dunking” it with a slotted spoon into oil so it puffs up, before turning over.
~Drain off well on Kitchen Paper-Towels (to assist in absorbing any excess oil)
NOTES BY FOODEVA MARSAY
~ roll out all the puri before frying, and keep covered, makes for quicker and easier frying.
~ The Puri should not be too thick(will absorb more oil) or too thin(will break or pop holes during frying).
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Take a look at this little video to give you an idea how to fry these yummies.
Now here is the second part to this post, Aloo that’s actually “Potato” in English. This is another one of my Passed Down The Generations Recipes , my teacher being my Mum again??. I love the simplicity of this dish, and some may wonder “but this meal is all starchy/Carbo loaded”, but the reality is… that these type of dishes, made generations ago, was because these vegetables, like good old ‘tatoes’ here, were (and still is), much more readily available and economical for many households.
Aloo - Lightly Spiced Potatoes
3-4 Large Potatoes(sliced into wedges/large chunks)
1 Medium Onion(thinly sliced)
1/2 teaspoon Mustard seeds
1/4 teaspoon Turmeric Powder
1/2 teaspoon Chilli Powder
1/2 teaspoon Salt(or to taste)
2 Whole Green Chillies
1 Tablespoon Fresh Coriander (chopped)
✔Heat 3 Tablespoons Vegetable Oil in a pan/pot
✔Add the sliced onions and mustard seeds
✔Saute until onions are translucent.
✔Add the potatoes, tomatoes and all the spices.
✔Stir through once to combine all the ingredients.
✔Add a dash of water to assist in the cooking process.
✔Cook this on low heat, just to simmer, until the potatoes are tender when checked with a skewer.
✔When cooked through, Add the Chopped fresh Coriander.
That is it, Aloo is Ready to be ENJOYED!!!
Notes by Foodeva Marsay
?The green chillies (as stated or as many as you can handle), may be add at the starting point or later between cooking stages. I had added it towards the end as I didn’t want too spicy an Aloo?.
?Take care not to mix the potatoes, with a spoon, too frequently, as they would break up into a mashy consistency, rather gently shake about the pot from side to side to prevent it from sticking to the bottom.
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