24-Aug-2010, 10:35 AM
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 | SPN Sewadaar | | | Enrolled: Dec 3rd, 2006 Location: Chester PA
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| Re: Home Cooking Channel: Upload your video and recipe
This is Brahm, who I call my husband's "true" friend, making poora for breakfast. We are at the shore at a vacation apartment. In the background you can hear my husband asking Brahm how to do it. And Brahm is giving the basic story. :happykaur:
Brahm and his family are strict vegetarians, and do not even eat eggs. Poora is the perfect breakfast because it is like an Indian pancake without eggs, but it retains the richness of eggs nonetheless. This version is made with chickpea or lentil flour.
Brahm used only salt, red pepper powder, onions chopped very fine, and halapeno pepper also chopped very fine. We had no mango powder, so we did without. I had only lentil flour/bessam on hand and that worked out just as well as chickpea or channa flour.
Though Brahm is giving a very simple version of how to make poora, his nephews, Virpul and Varun, who were at the beach at the time, on their return, took over the kitchen. When they did, the recipe became more laden with wonderful spices.
Because Brahm is a heart healthy eater, he is cooking with olive oil rather than ghee.
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/cooking-and-recipies/31975-home-cooking-channel-upload-your-video.html
The night before Virpul and Varun made an Indian dinner of maki roti, saag, raj rice, channa dal, and of course we had mango lassis as our aperitif. These two are great cooks, and they can even make idlis, though they live in New Delhi. Their family originates from before the partition from West Punjab, now in Pakistan.
Imagine living at their house. Virpul and Varun are staying with their chacha and their grandmother and grandfather while they go to school in the US. Everyone in the family can cook up a storm.
Basic recipe for poora
Ingredients (These are approximate amounts)
1 cup Besan (also called chana flour, chick pea flour or garbanzo bean flour)
¼ tsp (teaspoon) ginger powder or ½ tsp fresh chopped ginger chopped fine
¼ tsp black pepper
red pepper powder to taste
Chopped hot pepper (optional) using chile or halapenos
½ cup chopped onions cut very fine
¼ cup chopped Cilantro leaves
¼ tsp crushed coriander seeds or ground coriander powder
¾ tsp salt or to taste
1 tbsp (tablespoon) olive oil
2 cups water
Pour the flour in a bowl. Add ½ cup of water first. Stir continuously. A wire whisk works well. Keep adding water gradually until the batter is the consistency of pancake batter. It should be smooth and not lumpy.
Heat your griddle on medium heat. Spread 1-2 tsp of olive oil over the surface of the griddle. Stir the batter every time you spoon it out. Spoon about 1/3 cup batter for each pancake. The edges of the pancakes should be crispy when done. My note: I have adapted the recipe from this site because I don't agree with it completely: http://www.physiology.wisc.edu/ravi/.../recipe13.html
The batter should be the consistency of a pancake batter. Use the back of a spoon to spread the batter around into a circular shape on the griddle. When bubbles appear on the top surface, it is time to flip the poora and cook the other side. Adding a little oil around the sides of the poora makes it easier to turn and lift.
Reference:: Sikh Philosophy Network http://www.sikhphilosophy.net/showthread.php?t=31975
Last edited by Narayanjot Kaur; 24-Aug-2010 at 11:24 AM.
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