Puri and Veggie Curry- Hooray for Aunty R !

We were chatting on face book like we mindlessly do. It is usually at the very end of the day- very tired, brain dead, not particularly witty, friendly or even chatty. But it is always good,coz it is my sister, and I don’t have to put on any nice nice for her. She understands, I understand, it is all good.

One of the questions last night: what was for dinner?  She’s been so busy at work lately, she cooked last night for the first time in…… she says ‘ages’. As we know, Aunty R also has an ACE cook of a husband, and Uncle C often gets to the stove before her. (And I must get around to coaxing some good recipes from him).

Puri and veggie curry? Whaaaaat? Does this ever happen to you? Sometimes I am so SHOCKED to hear what someone has cooked. Why had that delicious thought never crossed my mind?  I cannot believe it sometimes. This was how I felt when she said quite simply and mildly: puri and veggie curry. I felt electric currents of excitement. I wanted the recipe RIGHT AWAY. Of course Aunty R obliged….right away. So over face book chat came bits and pieces of the recipes for puri and her version of a quick and yummy veggie curry.

Puris are the not so well known baby cousin of chapatis. Chapatis are cooked on a hot griddle ( or frypan) while puris which are made from the same dough are deep fried and puff into pillows. Mash a hot puri into an accompanying vegetable curry, dollop some plain yogurt and lime pickle on top and experience heaven.

Is your vegan house ready for this, Izzy? I think it will go down well. For your vegan friends, please substitute the yogurt with more hot water; works just as well.  And the veggie curry is great with coconut milk. Enjoy folks.

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Puri- about 10 pieces ( feeds two to three people)

  • 1 cup ‘Atta’ flour, or whole meal flour
  • 1/4 cup yogurt
  • 1 to 2 tablespoons hot water
  • rolling pin
  • extra flour for dusting
  • oil for deep frying

Method:

  1. Combine the flour with yogurt.
  2. Add hot water a drop at a time until you get a good dough consistency.
  3. Cover in a bowl with cling wrap and leave for at least an hour.
  4. Roll out the dough with a rolling pin onto a flour dusted surface.
  5. When the dough is rolled out thin ( about 2 mm), use something round with a sharpish edge to cut circles into the pastry. Circles should be about the size of a drinks coaster. 
  6. Heat a saucepan filled with oil, and when very hot, gently slide your pastry disks into the oil.
  7. They will puff up quickly, but be careful not to burn them. Flip over and using a spoon, ‘bathe’ each surface with hot oil.
  8. Remove puri from the oil after a minute or two and drain on paper towels.
  9. Serve warm. 

Aunty R’s Quick Veggie Curry

  • 1 cup of cauliflower florets
  • 1 cup aubergine, cut into bite size cubes
  • 1 cup potatoes, cubed
  • 2 tomatoes, cut into quarters.
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 2 teaspoons lime juice
  • 1/4 cup milk
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 green chilli chopped fine

Method:

  1. Heat the oil in a saucepan, and throw in the onion, garlic and chilli.
  2. When onion mixture is soft, add turmeric, aubergine and potatoes, and stir to combine well.
  3. Add 1/2 cup water and salt. Cover, reduce heat and cook for 5 to 6 minutes or until the potato and aubergine soften.
  4. Add the cauliflower and tomato, and lime juice and stir well.
  5. If potatoes are still hard, add a further small amount of water (1/4 cup) and replace lid to cook for another two minutes.
  6. Uncover, stir and add the milk. Adjust seasoning if necessary.
  7. Turn off the heat and serve warm with puri.

Note: using the same herb and spice mix, I made this curry with peas, potatoes and spinach instead. Puri is also excellent with chicken or beef curry, and dhal or sambar.

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Lemony Snicket

I am reading through all my old recipe books right now because our supper club dinner is coming up, and this time the theme is Malaysian! ( No guesses on whose suggestion THAT was!) All those piquant sounding recipes made me crave something lemony and tangy for dinner. Watch out for some recipes from there soon! Perhaps I am also craving Malaysian food knowing Dad is with Nana and Papa right now in KL, probably enjoying some delicious home made samosas and muruku……..mmmmm.

I had some veal schnitzels, so doused them in a little rice flour and lots of lemon and barely grazed a frypan to cook them. Yummy and certainly very lemony and EASY.

To accompany, I thick sliced a couple of potatoes, half an onion, a small aubergine, and a couple of carrots.To cook these up as a great side for just about anything ( roast chicken, veal, or a juicy steak), heat a shallow saucepan with a tiny amount of cooking oil. I have started using coconut oil, reading about all its health benefits. Sautee these vegetables together on high to start with, beginning with the onions.  I also topped and tailed some French beans, and flash fried them. That was the green component of the meal!

Alice stood by hopefully-but Claudia snapped some quick pictures, and we ate the meal in a flash!