Masala Pori - Spicy Puffed Rice

Masala Pori - one of those snacks from Tamil Nadu one couldn't have avoided growing up with. Be it the home made variety with all the nuts and spices or the one you would get in a school canteen (or the Marina beach) with just the masala. I still remember buying packs of maybe 10-20 grams each for 25p ($0.005). Haven't had many opportunities to relish this snack once I left Salem (or maybe since middle school?). About 2 years ago Uma got to learn this recipe from her mom when she was in Sydney. As expected this is a huge hit with the kids - young and old. Since then we have been enjoying this every once in a while. It's school holiday time in Sydney and am sure very soon in some parts in India as well. This could turn out to be a simple, quick and handy snack to have at home for the holiday season.

Ingredients

1. Pori (Puffed Rice)
2. Mustard seeds
3. Garlic
4. Dried Red Chillies
5. Curry Leaves
6. Roasted Channa Dal (whole/split)
7. Peanuts (Raw or Roasted)
8. Sambar powder
9. Turmeric
10. Red Chilli powder
11. Salt
12. Vegetable Oil

Method

1. Heat a few table spoons of vegetable oil in a large kadai / wok.
2. Saute the mustard seeds until they splatter.
3. Saute garlic, chillies and curry leaves for a few minutes until the garlic gets fried.
4. Add the roasted channa and peanuts and saute for a few minutes
5. Add the spices - salt, chilli powder, sambar powder and mix it up.
6. Add the puffed rice and mix it thoroughly under heat for a few minutes.

Voila - Masala Pori Ready!!

Happy Cooking

C

Amritsari Machi - Fish Amritsari

When it comes to fish there are not many North Indian dishes that are available. One such dish that has been stuck to my memory was Fish Amritsari. Have been looking for this dish in a few restaurants around here and haven't found in many. Upon "research" came to know that there are 2 specific ingredients that make this Amritsari - Ajwain seeds (Omam seeds) and Chat Masala. Here comes my version of Amritsari Machi. Talking about fried fish my preference is always a white fish. Became a fan of Barramundi after coming to Australia.

Ingredients

1. Fish fillets (preferably white)
2. Ajwain Seeds
3. Chat Masala
4. Amchur Powder
5. Gram (Besan) Flour
6. Corn Flour
7. Plain Flour (Maida)
8. Rice Flour
9. Salt
10. Red Chilly powder
11. Egg

Method

1. Slice the fish with an inch width and about a few inches in length.
2. Create a mixture of all the dry items. 
3. Take a few table spoons of the dry mixture on a flat plate.
4. Add water slowly in the dry mix and create a paste.
5. Beat 1 egg into the paste and add more water as required to create the batter with necessary consistency.
6. Heat a wok with vegetable oil.
7. Once the oil is hot enough (add a drop of batter in the oil to test) pat a fish slice on the dry mix and dip it in the batter.
8. Drip any excess batter out by lightly brushing it against the bowl.
9. Deep fry the battered fish fillets few at a time until golden brown.

Amritsari Machi Ready!!

Serve hot with a dash of chat masala sprinkled on top and a squeeze of lemon juice.

Enjoy Cooking!!

C