PERFECT OIL FREE POORI RECIPE / TIPS FOR MAKING PUFFED AND SOFT POORI

How to make Perfect Oil free Puffed Poori

Oil free Puffed and soft poori is one of my  all time favorite breakfast recipes which I love to have with baaji ( thick potato curry). Moreover this poori bhaji is a very popular Indian breakfast recipe too. Like idli sambar and chutney or masala dosa , poori and bhaji will be like by most of us. For making perfect poori, few key things are to be noted and i would like to share those things along with this wheat poori recipe. Many of my viewers had requested me to share this recipe as they are facing many problems while making poori at home. Some of those problems are as follows. 

1. Poori is not puffing up while frying.

2.Poori is Absorbing more oil while frying.

3. Poori do not have a crisp texture.

Other recipes 

Quick Rawa snack

Aloo poori

Tomato chutney

Areerappam

INGREDIENTS

Wheat flour     - 2 cups

Semolina or Rawa - 2 tbsp

All purpose flour / maida - 2 tbsp

Sunflower oil     - 2 tbsp

Boiled water      - 1 cup 

Salt 

PREPARATION

Here is the video showing how to make Perfect Poori recipe

• Boil 1 cup of water in a pan and once it starts to boil, add salt.
• Combine wheat flour, semolina and maida in a bowl. Add oil to this flour mixture and combine well with your fingers.
• Then add the boiled water little by little and form a dough. The dough for poori must be tough only and do not make soft dough like chapati dough. But the dough must be Kneaded very well. Do not add more water than required even if the dough is tight. 
• Spread a teaspoon of oil over the Kneaded dough and set aside covered for 15 minutes ( do not keep it for long. Just for 15 to 30 minutes only).
• Make small balls out of this dough, grease each balls with oil and flatten it using a chapati presser or flatten it using rolling pin. Do not make too thin or too thick poori.
• Heat oil in a wok for deep frying. The oil must be very hot and then make the flame to medium. Add each flattened poori and fry until both sides turn golden.
• Transfer it to a paper towel or tissue.
• Check the oil temperature before dropping the flattened poori. Do not fry the flattened poori over high flame or low flame. 
• Serve hot along with baaji or potato curry. 

Tips for making Perfect Puffed Oil free Poori 

• Adding semolina to the poori dough makes it crisp and yet soft.
• Do not knead the dough with more water than required. The water must be very hot and you must knead the dough very well too.
• The poori dough must be a tough dough and do do not make the dough soft like a chapati dough by adding more water. If the dough is soft, the poori will absorb more oil while deep frying. 
• Do not flatten the balls too thin or too thick.
• Do not let the flattened poori dry. Keep covered.
• Adding 1 tsp of sugar to the dough adds a nice texture to the fried poori.
• Greasing the balls with oil before flattening the balls is very important.
• Checking temperature for frying poori is very important. Do not fry over high flame or low flame but the oil must be hot enough to puff the poori.

Also please watch the video of "how to make soft idli with two yummy chutnies" below:

Banana Rawa Snack / Quick Snack Recipe

Quick and easy banana snack 

Welcome to Ayesha's kitchen. Today am here with an easy and delicious evening snack recipe with banana ( ripe plantain ) and semolina / rawa. Quite easy to make but it tastes amazingly delicious with all the goodness of banana. Moreover this snack is kids favorite and so you can pack this for their snack box too. For sure they will ask for more .

Related recipes 

Pazham vilayichath
Rawa sweet snack 
Banana sponge bites / panjiapppam

INGREDIENTS

Banana / plantain - 2 now, chopped 

Sugar - 2 tbsp 

Grated coconut - 1/3 cup 

Semolina / Rawa - 1/3 cup

Oil

Grated coconut and powdered pistachios for garnishing 

PREPARATION

Here is the video showing how to make Banana rawa balls

• Heat a pan with oil. Saute the finely chopped banana along with sugar and grated coconut for a while .
• Then add the semolina along with 3/4 cup of water and cook for a minute stirring continuously.
• Mash this mixture with the spatula and form a dough.
• Once the rawa is cooked, switch off the flame and immediately make small balls out of this dough.
• Roll in grated coconut and powdered pistachio and then serve. 
• Easy Tasty banana balls are ready.

BUBBLE PUDDING / TRENDING PUDDING RECIPES - EASY BREAD DESSERT

Variety Pudding Recipes / Bubble Pudding

Puddings are my all time favorite  desserts recipes. Instead of making any desserts like cakes, pastries i love making puddings to serve for my guests. Moreover i love making variety recipes, especially sweets and desserts with bread. Puddings using bread has a special texture and flavor. Bread pudding is a very popular bread based dessert recipe which is very easy and simple to make.  We can make bread pudding in several ways. You can also check my previous videos for variety bread pudding recipes like steamed bread pudding, chocolate pudding bread, no oven no egg simple bread pudding etc. Here am sharing yet another  bread pudding recipe without oven and egg, but it tastes too good and is really an inviting pudding recipe. You can prepare this easy pudding for a party or for any special occasions as it is so simple and has an inviting texture. I named this pudding as bubble Pudding because of  the bubble decoration. So friends do not forget to try this bubble bread  pudding recipe. Do watch the video link given below and kindly share with your friends.

Related recipes

Pudding bread recipe

Easy bread pudding

Caramel bread pudding

Layali lubnan

No chinagrass no gelatin Muhallebi

Pineapple sweet

No cook mango pudding / fireless pudding

INGREDIENTS

Bread slices - 6 nos, cut into small pieces

Milk - 1.5 cups

Sweetened condensed milk - half a cup or more

Sugar - quarter a cup

Strawberry essence - 3 drops , optional, for a color

Chinagrass or agar agar - 8 gms

For bubble decoration

Compound chocolate - dark and white chocolate , grated

Thick crewam - 125 ml pack

PREPARATION

Here is video showing How to make bubble pudding

• Blend together bread slices, milk, sugar and condensed milk in a blender until smooth.
• Now melt the chinagrass or agar agar in a pan along with one cup of water until it melts to a clear liquid over a low flame.
• Once it is done, add the bread mixture and cook over a low flame for a minute. You can add the color or essence at this moment. Do not cook for more. Mix very well and remove from flame.
• Grease the pudding tray with butter. Pour the bread pudding mixture to this greased pudding  tray and allow it to set well. Once cooled, keep it in the refrigerator for 2 hours. 
• After 2 hours or once the pudding sets, prepare the chocolate mixture for decoration.
• Take the grated dark chocolate compound and grated white chocolate compound in two separate bowls.
• Heat the thick cream in a pan. Once it is hot, pour it to each chocolate bowls. Mix very well until the chocolate melts completely. Transfer it to piping bags.
• Then flip the bread pudding to a plate or you can do the decoration over the pudding without flipping. 
• Here I just flip it to a plate and then done the bubble decoration. 
• You can again refrigerate this pudding until the decoration sets well or can serve immediately.
• This pudding tastes soo good once cooled.
• So our yummy bubble Pudding is ready to serve. Slice and serve. Enjoy.

FULJAR SODA / KERALA TRENDING SODA / TRENDING DRINK FULJAR

Fuljar Soda / The trending Kerala Drink 

Fuljar soda is the latest trending drink in Kerala. Few years back the same hype was created for Kulukki Sarbath or Kulukki soda. But now the Kulukki Sarbath has fallen before the dominance of fuljar soda. 

The drink is prepared using Soda which is the main ingredient in this drink along with  mint leaves, green chilli paste, ginger, lemon juice, salt and black kuskus or sabja seed. Recently I prepared this special drink at home, unfortunately I didn't liked it's taste at all. For a twist i prepared ilaneer fuljar soda recipe instead of mint flavor fuljar soda. But was a great flop. Then i thought it might be my mistake as i didn't added lemon to the thick tender coconut mixture. So I thought of trying the same from near by Cafeteria where different flavors of fuljar soda are available. But once I tried i understood that both the drinks (one from cafeteria and the other prepared by me) tastes the same only. So I understood one thing, this trending drink looks awesome in its appearance  but tastes flavorless only. Still it is very popular among keralites as keralites are very fond of  trying new and trending delicacies, especially street food and local variety dishes. Actually this fuljar soda tastes almost similar to Kerala masala soda only. But this drink attracts every one because of the preparation and consumption style of this drink recipe. 

Here a small glass tumbler or preferably shot glass filled with spicy and sweet lemon mixture i immersed into a tall glass with soda. This makes the drink to fizz up and is consumed immediately. Because of the strong chilli flavor, i couldn't drink this drink. So I suggest my viewers to add less chilies to enjoy the taste if any. So for all Ayeshas kitchen viewers, you can also try the fuljar soda at home. The recipe is provided below. So easy to make with less ingredients. Make the mixture in the shot glass which suits your taste and preference. So let's see how to make fuljar soda recipe / How to make fuljar soda at home.

You can also check my Fuljar Pudding recipe which tastes really yummy and inviting.

INGREDIENTS

Here am sharing the recipe for tender coconut fuljar soda.

Tender coconut - 2 tender coconut pulp

Sugar - 2 tbsp 

Sugar syrup - as required and mix well with tender cocout water.

Green chilies, ginger, mint leaves mixture - 1.5 tbsp or as required.

Sabhja seed   - 2 tsp 

Plain soda - 2 nos

PREPARATION

Here is the video link for a honest review of fuljar soda 

• Make a paste of tender coconut pulp and sugar. Set aside. 
• Then make the paste of chilies, ginger and mint leaves. Set aside.
• Soak the sabja seed in water and set aside .
• In the shot glass, add 1 tbsp of green paste, 2 tsp of tender coconut paste and soaked sabja seed  and salt to taste..Mix well and top it with some  salt.
• You can add some lemon juice also.
• Take a glass jar. Pour soda until top of the glass.  Immerse the shot glass  into the soda mixture. Drink immediately.

Kindly check my video showing how to make the variety Fuljar Pudding recipe at home 

CHICKEN CHILLI TRIANGLE PATHIRI - THRIKONA PATHIRI / VARIETY SNACK FOR IFTAR

RAMADAN RECIPES / IFTAR SNACKS 2019

Chicken chili is a very popular chinese chicken side dish which pairs best with egg fried rice or chicken fried rice. My all time favorite combination. So how about a snack with chicken chilli stuffing?. Sounds great. Right?. Yes, i do love unique recipes especially snacks Recipes and desserts recipes. Here am with a variety and unique snack recipe which is very similar to malabar attipathil or attipathiri. The stuffing of this snack can be sweet or savory but I always prefer savory filling for such snacks. This is called Triangle pathiri (Thrikona pathiri in malayalam). 

INGREDIENTS

For chicken chilli 

Chicken marination 

Boneless chicken - 1 cup, cut into strips 

Soy sauce - 2 tsp 

Garlic powder - 1 tsp 

Cornflour - 1 tsp 

Other ingredients

Carrot   - few, thinly sliced 

Capsicum - few , thinly sliced 

Tomato sauce - quarter a cup 

Soy sauce - 1 tsp

Sugar - quarter tsp

Salt a pinch 

Chili powder - half tsp 

Oil for frying chicken 

For the batter 

All purpose flour / maida - 1.5 cups

Egg  - 1

Water - 2 and a quarter cup 

Cardamom - 1 

Salt 

PREPARATION

Here is the video showing how to make Chicken chilli Trikona pathiri

• Marinate the chicken strips with all ingredients given under for marination. Set aside ready.
• Blend together all the ingredients given under for preparing batter until smooth. Transfer it to a bowl. Set aside .
• Heat a pan. Shallow fry the chicken until golden. Add the veggies like carrot sliced and capsicum sliced. Saute well over a high flame. Transfer this to a plate. 
• Combine together tomato sauce, soy sauce, sugar, chilli powder, salt and add this to the same pan. Saute this for a while and then add little water. Cook for a minute. Add the sauteed chicken and veggies to this sauce. Combine well over a high flame. Check for salt and add pepper powder. So our chicken chilli for stuffing the snack is ready.
• Now heat a pan. Grease with oil . Pour a ladle full of batter and make a thin dosa. Place 2 tbsp of stuffing in the middle. Fold it from 3 angles to form a triangle. Flip it once the other side is cooked well. Transfer it to a plate.
• Now again prepare another dosa the same way. Place the filling. Now keep the prepared dosa over this filling and again fold from 3 angles. You can repeat the same process as many as you wish. 
• Cook both sides until slightly golden. Transfer it to a plate. So our snack triangle pathiri or chicken chilli trikona pathiri is ready. 
• For more details kindly watch the related video - Triangle pathiri

PUDDING RECIPES - PERFECT KULFI PUDDING RECIPE

YUMMY PUDDING RECIPE 

So again am back with yet another pudding recipe without chinagrass and gelatin. Kulfi Pudding is one of my favorite party pudding recipe which I love to make to impress my guests. The frozen dessert Kulfi is very similar to icecream in taste and texture. But it is denser and creamier. Kulfi icecream was my favorite in my school days which comes in different flavors like malai kulfi, mango kulfi, pistachio kulfi, elachi kulfi etc. Yeah, kulfi is an Indian style icecream which is not churned. So for all those kulfi lovers, here is a yummy dessert which tastes same like kulfi but with different texture. Yeah, it is the kulfi pudding, one of our favorite pudding  recipes. A fantastic dessert to serve your guests even you are in a hurry. Soo easy to whip up this dessert and this pudding calls for simple ingredients too. Cornflour is the ingredient which is added for setting this pudding.

INGREDIENTS

Milk     - 3.5 cups

Sugar    - 3/4 cup

Milkpowder - quarter a cup

Cardamom - 3 nos, crushed 

Almonds chopped - quarter a cup or can add less

Pistachios chopped - as required

Cornflour - 3 tbsp

Badam essence - 2 drops

PREPARATION

Please watch the recipe showing How to make kulfi pudding

• Boil the milk in a heavy bottomed pan. Bring it to boil and then simmer until it has reduced down to half of its volume. 
• Keep stirring continuously and then add sugar, chopped nuts, crushed cardamom, milkpowder mixture ( combine milkpowder and water until creamy texture ). 
• Stir until everything is well combined.
• Then simmer over a low heat, add the badam essence and then the cornflour mixture ( mix together cornflour and water in a bowl.)
• Stirring continuously until it thickens. 
• Transfer it to a pudding tray. 
• Sprinkle some chopped nuts over it. 
• Refrigerate it for 6 hours or until it sets.
• After 6 hours....our yummy creamy kulfi pudding will be ready to serve. 

CASSATA ICECREAM RECIPE - HOW TO MAKE CASSATA ICE CREAM AT HOME

ICE CREAM DESSERT 

Cassata ice cream is everyone's favorite ice cream for sure. It tastes, of course, creamy and outstanding but the time taken for setting this ice cream is unbearable. Waiting for a whole day to taste a dessert, its something weird I know. But it's really worth. This multilayered icecream was my favorite dessert in my school days. Still, it reminds me of those sweet memories I spent with my friends and cousins. But today the popularity of this ice cream has been overtaken by other desserts like puddings, cakes, falooda etc. Actually, cassata is a frozen dessert with multi-colored or flavors of ice cream topped with nuts. But these days you can see different versions and many recipes of cassata. Actually, I prefer buying ice cream from nearby grocery or ice cream parlor. Recreating the same taste in our home is really boring for me. I love to make desserts with my own personal touch. I hate recreating the same taste, especially in desserts and snacks recipes. Let's move on to the recipe showing how to make casatta ice cream at home.

OTHER RECIPES

No bake oreo cheesecake parfait
Easy swiss roll cake on frying pan
Cherry cheese cake shots
Icecream chicken / valentines day special chicken dish
Mango falooda

INGREDIENTS

Whipping cream    - 500 ml, i used mactop whipping cream

Sweetened condensed milk  - half a cup

Chocolate syrup  - 4 tsp or as required, for chocolate flavor

Pista essence   - few drops, for green color

Badam essence  - few drops, for yellow color

Vanilla essence - 1 tsp, vanilla flavor

Nuts as required

PREPARATION

Here is the video 

• Whip the whipping cream until stiff and then add the condensed milk. Combine very well.
• Once it is done, transfer the whipped cream into 4 bowls equally.
• Add chocolate syrup, pista essence, vanilla essence and badam essence in each bowl separately and mix well.
• Cover it with an aluminum foil and keep it in the refrigerator for an hour.
• After an hour, line a loaf cake tin with cling wrap (you can also use rectangular ice cream box instead)
• Spread some nuts and then spread pista ice cream as the base layer. Cover and keep it in the freezer for 2 hours.
• After 2 hours, spread the second ice cream and freeze it again for 2 hours, covered.
• Repeat the same after 2 hours. Spread the third ice cream layer and freeze for 2 hours and finally spread the last ice cream and freeze for 8 to 10 hours, covered.
• After 8 hours flip the ice cream to a plate and then slice it. Serve immediately.

COCONUT WATER PUDDING / COCONUT WATER DESSERT - PUDDING RECIPES

COCONUT WATER DESSERT RECIPES

Coconut water is the natural refreshing drink which is slightly sweet in taste. Here am going to make a yummy dessert using coconut water. You can also use tender coconut water (ilaneer vellam) instead of coconut water. As in Kerala, gods own country coconut is in abundant, you can easily make puddings or desserts using this coconut water. I love adding the different forms of coconut in most of my recipes as well. Like scraped coconut, grated coconut, coconut milk, dry coconut powder, desiccated coconut, etc. I love the combination of coconut water and coconut milk in my desserts recipes. In this pudding recipe, the coconut water crystals are prepared ahead and then it is added to the coconut milk mixture which is creamy in texture. Really this dessert recipe is a must try dessert or pudding recipe for sure. Don't forget to drop your valuable feedbacks.

INGREDIENTS

FOR the FIRST LAYER

Coconut water - 1 cup

Sugar  -   quarter a cup (less than)

Chinagrass or agar-agar  - 3 gm

FOR the SECOND LAYER 

Coconut water   - 1 cup

Thick coconut milk - 1 cup

Sweetened condensed milk - one-third of a cup or more

Cornflour - 2 Tsp 

PREPARATION

Here is the video for Coconut water pudding

• Prepare the first layer. Use sweet coconut water for making this pudding.

• Heat coconut water in a pan. Meanwhile, melt the chinagrass along with some water in another pan over a low flame.

• Add sugar to the coconut water mixture and mix well. Once it starts to boil add the melted chinagrass to this mixture through a strainer and combine well. Cook for a minute and then remove from flame.

• Immediately transfer this mixture to a pudding tray. Keep it in the refrigerator for 2 hours or until it set.

• After 2 hours or once the pudding set, cut it into small cubes and then keep it in the refrigerator until the next layer becomes ready.

• So I am going to make the other layer in this same tray itself. .Boil the thick coconut milk and coconut water in a pan over a medium-low flame. Then add condensed milk and mix very well. 

• Once it is hot, add cornflour mixture (mix cornflour with some water) and allow it to boil.

• It will start to thicken soon. 

• Once it becomes slightly thick, remove from flame. 

• Transfer this mixture to the pudding tray and allow it to cool slightly and then add the prepared crystals (coconut water cubes) and combine well.

• You can serve immediately or can chill and serve in a serving cup.

Please check my other popular posts:

Chicken Mughlai

Mango Phirni

Chicken 65

Bhatura Recipe

HOW TO MAKE PERFECT SOFT CHAPATI - STORAGE TIPS

Perfect Chapati recipe

Chapathi / chapati making is an art. Chapati or roti is a simple and healthy Indian flatbread made of wheat flour which is paired along with curry recipes or served along with the main meal or can serve as wrap or sandwich. Kids love to have chapathi sandwiches for their snack box. It is very easy to make chapati rolls or chapati sandwiches for tiffin also. Making Soft Chapati at home will be the main problem for most of us. So here is my detailed video showing how to make soft and perfect Chapati at home. By following this recipe you can easily store the flattened chapati for weeks so that you can cook Chapati instantly easily without any mess.

Recent recipes
Semiya banana pudding
Orange drinks Orange Lassi / Orange soda
Icecream drink without icecream / welcome drink
Lebanese pudding / Layali lubnan

INGREDIENTS (How to make soft chapati in malayalam )

Chapati flour / Wheat flour - 1 cup

Water    - one and a quarter cup

Salt - to taste

PREPARATION

Here is the video showing how to make Soft Chapati

• Boil one and a quarter cup of water and once it starts boiling add salt.
• Mix well and add one cup of flour to the boiling water. Immediately switch off the flame. This step is very important. Do not mix at this stage.
• Mix very well until the flour is well combined with the water.
• Immediately transfer it to a tray or a plate and knead it well when it is hot.
• You must knead it very well for getting soft and puffed Chapathi. Make the dough as soft as you can. Don't be tempted to add flour even if it is sticky.  Knead until it comes together.
• You can roll the dough and flatten it immediately.  No need of keeping the dough for resting.
• Make small equal balls out of this dough. Then keep it covered with a wet cloth.
• In this method am rolling the chappathi using rice flour. This prevents the chapathi from sticking together when they are stored for later use. You can also make thin chapati easily when rolled in rice flour.
• Now using a rolling pin and rolling board flattens the chapati using less flour. Please keep in mind to flatten the chapati along the sides. Make sure all sides are proportional.
• Storing the flattened chappati - you can store the flattened chapati in an airtight container for later use. For this cover the flattened chapathi using a wet kitchen towel and keep it in an airtight container in the refrigerator. So that you can cook them instantly without any mess.
• Cooking Chapati - Chapati must be cooked on a high flame which is very important.
• Heat a pan. Make the flame to high and place the flattened side of the chapati up.
• Cook it and flip when small bubbles start to appear. Flip the chapati once only. It will puff immediately.
• Transfer the cooked chapati to a plate and cover the plate which prevents the chapati from drying up.
• Serve along with chicken curry or spicy fish curry. Super soft Chapati is ready. You can even keep this cooked chapati for a day in the room temperature.

SIMPLE CHOCOLATE PUDDING - NO CHINAGRASS NO GELATIN PUDDING

YUMMY CREAMY CHOCOLATE PUDDING

Pudding recipes are always my all-time favorite dessert recipes. I always end up a party or any function with this yummy treat. I have made this yummy dessert few times whenever i crave for a chocolate dessert. If you are looking for a pudding recipe without gelatin and china grass,  this yummy creamy chocolate pudding is a great one. A perfect pudding to serve after the main course. Let's learn how to make easy and simple pudding without using gelatin or china grass today. Yes, you can prepare pudding even without using gelatin and china grass. Instead we are using cornflour for setting this pudding. For all those chocolate lovers, this is a must try sweet treat. I have added a hint of coffee powder for a coffee flavor or you can add vanilla essence instead. 

INGREDIENTS 

Milk    - 1.5 cups

Sugar    - 1 cup

Dark chocolate compound - 1 cup, grated, you can also use dairy milk chocolate instead(200 g)

Cornflour   - 3 tbsp

Coffee powder - 1 tsp

PREPARATION

Here is the video for Chocolate pudding without chinagrass and gelatin

• Combine together cornflour and coffee powder in a bowl along with some water. Make a thick paste. Set aside.
• Boil milk in a pan. Once it starts boiling add sugar and mix it well until sugar melts completely. 
• Now add the grated chocolate or dairy milk chocolate and milk until well combined over a medium flame.
• When the chocolate completely melts, allow it to boil.
• When the milk and chocolate mixture starts to boil, add the cornflour coffee mixture.
• The flame must be very low and stir continuously. It will start to thicken.
• Cook for about 3 to 5 minutes over a very low flame.
•  When done, transfer it to the pudding tray.
• Let it cool slightly and then decorate it with grated chocolate.
• Refrigerate it for 6 to 8 hours.
• So creamy chocolate pudding without china grass and gelatin is ready to serve.
• Check this video for Tips and tricks while making pudding.