TEEKHI PURI

 

TEEKHI PURI

 

 

 

 

For quite some time I have wanted to write about a comfort food that we Vithlanis really like.  This is the teekhi puri.  A deep fried puffed up wholemeal puri that quite often features in our breakfast menu and sometimes at dinner time too with potato curry, especially the “safari” shak (see previous blog).

Now this puri dough is slightly spiced with turmeric salt and chilli powder.  The dough is made according to the recipe below then divided and rolled into small discs which are then deep fried till slightly golden.

Served with garma garam masala chai, some gor-keri (see previous post) or any other pickle, some sev mamra, chevdo or even jalebi gathya, this makes for a fabulous breakfast…who wants beans on toast when you can have such scrumptious puri chai nasto?  So versatile is this particular puri that it can be served with a potato sabzi for a quick meal.  I frequently russle up this puri and potato curry when my son brings his friends over for something to eat having given me “zero” notice.

Here is how to make these puffy golden/amber puris.

 

 

1 cup wheat flour

1/3 water (or as needed)

1/4 tea spoon turmeric powder

3/4 tea spoon salt

1/4 tea spoon chili powder

2 table spoon oil

 

 

Oil for deep frying.

Combine wheat flour  salt,turmeric powder, chili powder and oil. Pour little water at a time and make firm dough. Divide the dough in to  20 equal parts and roll out the puri .Deep fry on high heat.

 

 

 

Breakfast

jikoni

As you all know, my youngest son Akash got engaged in February this year. His engagement ceremony was held here in Charleston and so we had been entertaining family and friends during that weekend. I just wanted to share some of the pictures of our family and friends and to extend our thanks to everyone who travelled from afar to bless our son and his fiancee.

The Jikoni as you can imagine,  was purely buzzing with excitement and the chatter of guests from various destinations.  I prepared dishes for the chai nashto on the day the bridal party arrived and then again during breakfast the next morning (the morning of the sagai itself) and finally on the Sunday after the sagai.  There was a lot of dhamal at home with people coming and going, and seeing as the sagai was in the evening Manu and I decided to keep everyone…

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Breakfast

 

As you all know, my youngest son Akash got engaged in February this year. His engagement ceremony was held here in Charleston and so we had been entertaining family and friends during that weekend. I just wanted to share some of the pictures of our family and friends and to extend our thanks to everyone who travelled from afar to bless our son and his fiancee.

The Jikoni as you can imagine,  was purely buzzing with excitement and the chatter of guests from various destinations.  I prepared dishes for the chai nashto on the day the bridal party arrived and then again during breakfast the next morning (the morning of the sagai itself) and finally on the Sunday after the sagai.  There was a lot of dhamal at home with people coming and going, and seeing as the sagai was in the evening Manu and I decided to keep everyone fed and watered until then.

The atmosphere in the Vithlani house was just incredible.  Manu’s cousin Pravinaben arrived with her family and brought with her some chevdo and farsi puri (snacks).  Pravinaben is incredibly helpful and thoughtful and a woman who makes superb food , not surprising as she has grown up in the Vithlani family where food bears tremendous importance.   On the day of the sagai we had bajra na dhebra for breakfast along with samosa and various snacks.  This was to keep everyone going until a late lunch and then dinner after the engagement.

Sunday breakfast was a bit more relaxed with khichi, Zanzibar mix,  jalebi, gathya and motichur. Some of our guests were returning home and we just wanted to have that chance to be together for a while.  It is really rather sad when our guests leave, we get so attached to them.

These breakfasts were also our way of introducing our daughter in law to the family.  It is sometimes daunting for a person to be introduced to all aunts, uncles, cousins and friends of her new family so an informal gathering we thought was a good way for her to meet everyone. We all had a super time with our guests having the chance to mingle with each other.

A big thanks to everyone that attended the engagement ceremony to bless the beautiful couple and a special thanks to the family, especially my brother Krishna for taking off all the pressures of organising the paraphernalia for the viddhi and to my nephews for all the organising and setting up at the banqueting venue and to Arpan and Neha for the desserts.(Tasty Image) Heart felt thanks to Nimesh & Alok  for looking after the shop.To Pratibha bhabhi & Rupa for all the help .To Mira & Palak for their awesome dance .Thank you to all my friends for landing me their time and support in organizing this event.Last but not the least many thanks to Rona

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Stuffed parotha

STUFFED PAROTHA

 

 

 

 

 

2 medium size potatoes (boiled  and mashed)

1 1/4 tea spoon salt

1 tea spoon chili paste

1/4 tea spoon ginger paste

hand full cilantros

In a bowl mash the boiled  potatoes and add the above masala.Mix all together and divide in to 6 equal portions. Make round bolls, keep on the side and cover them.

Parotha

1 3/4 cups wheat flour

3/4 tea spoon salt

4 table spoon ghee or butter

1 1/8 cup water (approx.)

Combine flour,ghee and salt add little water at a time and make soft dough.Divide dough in to 6 equal parts.Take a portion of a dough  and flatten out with your palms , fold in the dry flour and roll it into a big circle over the rolling board. Place the potato ball in the centre and bring the ages together in the centre and seal the edges with your finger tips. Again deep in the dry flour and roll it out. Make sure the mixture does not come  out.

Heat the flat frying pan roast the parotha with ghee on medium heat .Roast on both the sides until its cooked. Enjoy these paratha wth dahi.

 

 

 

TINDORA /gourd

TINDORA

3 cups Tindota ( Cut)

4 tab spoon oil

3/4 tea spoon rai

pinch asafetida

3/4 tea spoon salt

3/4 tea spoon turmeric powder

1 tea spoon chili powder

1 tea spoon dhana jeeru.

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Method

Wash the tindora and dry. cut the tindora in lenth wise. cut in to four .Heat the oil in a pan once heated, add  mustard seeds  let it crackle add pinch of hing. Add tindora and soute Add salt ,mix well and cover the pot,stir occasionally .Once half cooked add all the above masala ,mix well soute till the oil separates. Let it cook without the  lid as the tindora will get crunchy.

Tindora shak tastes good with rotli / fulka.

BHINDA & Greenpaper

Bhinda   ( Okra) & Marcha

15 bhinda   (small tender)

4 Green chilies

Ingredients

1 table spoon grated coconut

2 table spoon grounded pea nuts

2 table spoon gram flour

1table spoon sugar

2 table spoon dhana jeru

1 tea spoon chili powder

1 tea spoon turmeric powder

1 1/2 tea spoon salt

1 tab spoon oil

Mix all above ingredients and keep  on the side

Wash bhinda and the green chilies wipe with clean cloth.  slit the bhinda & chilis in the center pull out the seeds  and stuff  the  prepared masala.

For the temparing

3 tablespoons oil

1/2 tea spoon mustard seeds

pinch asafoetida

Method

Heat the oil in the pan,add mustard seeds and asafetida. cover the pot with a lid ,let it crackle. add the bhinda and marcha  .Do not cover and let it cook on a low heat.stir occasionally, till the oil separates   and  gets crunchy. Tastes good with fulka / Roti.  Enjoy!!

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