Does Kurkure really have plastic?

Snacking is an important part of very Indian household. No conversation is complete without a cup of tea and bowl of namkeen. Kurkure has always been a big hit, both amongst the elders and the kids in my house and I always end up picking multiple bags of it, when I go out for my grocery shopping.

Recently, I began to see a lot of hoax videos on social media burning Kurkure and saying that it contains plastic. As a mother, I was obviously concerned! I am the gatekeeper of the family and I think multiple times before feeding anything to them. Then how could I ignore this?

Questions begun to pop into my head:

– Is Kurkure Safe or not?

– What does it contain? What all ingredients it has?

– How is it made?

After all, I can’t just give anything to my family to eat. No mom would do that, right?

That’s the biggest reason I wanted to know if Kurkure contains plastic….

I did my research and I strongly think Kurkure is safe to eat, it does not have any impact on health. There are only rumors that Kurkure is made by the plastic. And there is a reason to why I say that, which is mentioned below.

We all remember the recent controversy and comeback which brought tears to many eyes as people welcomed their favorite 2-minute noodles. Kurkure is one of the very few snacks that my grandmother, my mother and my younger sister enjoy together. That’s three generations of Kurkure fans! And yet, a single video on popular social networks claiming it burnt like it contained plastic, was all it took to ruin the reputation of a much-loved family brand.

But as I said earlier, I wanted to deep dive into this controversy to find out the truth for myself. And I did not just one, but multiple check to find out if Kurkure has plastic?

For starters, just take a piece of Kurkure and keep it on your tongue for 1 min. I’m sure it will melt away. Now, I am not an expert in effect of saliva but I have checked thoroughly that saliva cannot melt plastic!

Then I raised an RTI to the Food Safety and Standards Authority of India (FSSAI) to check the truth about plastic in Kurkure. They were very prompt in a reply to my RTI so I am sure they are competent enough to address such an issue.

Practically, if you burn anything which has carbohydrates and starch, I am damn sure it will burn. Does that mean all that has plastic?

My research definitely led me to believe that Kurkure Does Not Contains Plastic. All I can say is that it could just have been a RUMOUR by some competitor.

Kurkure is 100% safe …Kurkure is 100% Veg…

Kurkure is a desi innovation made in India. It is made of edible ingredients including rice meal, corn meal, gram meal, high quality edible vegetable oil, seasoning, salt, spices and condiments and flavours which are thoroughly checked for all quality parameters. All these ingredients that I have mentioned here are also used by us in our day-to-day household cooking purposes as they are edible items used in every household kitchen. It’s my favourite Namkeen. You can have Kurkure either directly or you can add additional ingredients including onions, tomato, pinch of lemon juice, etc. to make it tastier.

So next time, you visit a grocery shop and see that packet of Kurkure, don’t worry at all. Grab hold of it. Be smarter, do your own research and most importantly don’t believe in all rumors.

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Happy Munching!!!

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Dum Aloo – Baby Potato gravy ( step by step)

Dum Aloo (Baby Potato gravy)  is a delicious dish and an instant delight that serves as a main course. Baby potatoes are my favourite, I love cooking and eating them because they are so cute . I made this curry few days back and everyone in my family loved and enjoyed  it .Even though our family is not big on potatoes they liked it. I also don’t prefer deep fried so I have boiled the potatoes. This baby potato recipe for chapathi is an excellent side dish for chapati rice  roti  poori which has onion gravy along with some indian spices which gives an excellent taste to the baby potatoes. and its a healthier version of the very famous Indian Curry.

Ingredients:

10-12 Baby potatoes
1 Onion
2 Tomatoes –
2 green chili
1 tsp Red chili powder
1/2 tsp corinder powder
1/4 tsp tumeric powder
1 tsp garam masala
1 tsp ginger /garlic paste
1/2 tsp cumin seeds
5-7 curry leaves
1/4 th cup water

Salt to taste

Oil – 1 tablespoon (I have used sesame oil)

Method:

  1. Wash and cook the baby potatoes(take small potatoes in bowl add water upto baby potatoes are more than half immersed) in pressure cooker for 3 whistles

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2. After small potates are gets cooled, peel the skin of potatoes.

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3.Chop the onions into medium size piece. Take a mixy jar or blender to prepare curry paste, now add onions, tomatoes, green chili  salt and make them into fine paste with the help of water.

 

 

4. Heat a mini pressure cooker or kadai , add oil cumin seeds and Sauté for 1-2 minutes

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5. Then add all dry ingrdients and the above gravy and fry it until it oozes out oil from its surrounding.

 

 

 

6. Now add boiled baby potatoes or small potatoes and fry for few seconds and add some water and cook or till the potatoes are completely cooked.

 

 

7. Now you can have this simple & delicious baby potato masala gravy curry with rice or rotis.

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Poori / Puri ( Learn how to make puffy poori ) Recipe

Poori or Puri is basically a deep fried Indian wheat bread which is typically eaten for breakfast or as light snack..  .Poori/Puri is an yummy  recipe that is loved by all irrespective of their ages which can eaten at any time ( breakfast, lunch or dinner).

As we all know making puffy poori is a bit tricky. It has to be puffy at the same time it should be soft. Consistency of the dough,rolling thickness,oil temperature everything matters here. I have used luke warm water to knead the dough in place of normal water and a pinch of sugar which would yield soft, puffy and crisp poori,  to be honest i got this tip from one of my chef friend certainly i was able to see the difference…

Lastly, once the dough is prepared, start rolling the puri’s immediately, Since we have kneaded the dough hard, it would turn dry if not used. I typically experience the difference and enjoy the poori..  Hope it will be useful for beginners.Lets see how to make puffy poori at home…

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Ingredients :

1 cup Wheat flour/atta

1 tsp Melted ghee

Sugar – A pinch

lukewarm water as needed

Salt to taste

Oil for deep frying

Method :

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  1. In a wide bowl,  Take the flour. Add salt, A pinch of sugar, Ghee and mix well to make a crumbly mixture.
  2. Add lukewarm water little by little and make the dough. The Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
  3. Do not allow the dough to sit for a long time. Start rolling.
  4. Divide the dough into equal portions.
  5. Take a ball, roll it in an oiled surface till thin.
  6. Make small lemon sized balls. The dough is hard so need of dusting flour …. make small sized poori of palm size.
  7. The thickness should be medium, not too thin like chapati.If u make it thin, pooris won’t puff up.
  8. Arrange the pooris in a paper or a greased plate without overlapping each other.
  9. Heat oil to deep fry
  10. Drop poori in oil, press on top till puffy, flip over and cook
  11. Scoop the Poori to the side and drain out all the excess oil.
  12. Remove the Poori and put it on an absorbent paper towel.
  13. Repeat the process with the rest of the dough balls
  14. Wasn’t it simple to learn How to make Puffy Poori??. Serve it hot with a side of your choice. Pooris are best had while they’re hot, with time they get hard or soggy/oily.
  15. I have Served them hot with Kheer  and Kala Chana (Black Chickpeas) Masala .

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Note: Add a teaspoon of sugar if you like to the dough. Sugar gives that golden brown colour to pooris. as well ass luke warm water to knead the dough to get  soft, puffy and crisp poori..

 

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Kala Chana (Black Chickpeas) Masala

Kala Chana Masala  or Black Chickpea Curry  is a delicious and healthy indian curry which was served with puri, puttu, steam rice, chapati, batura, parathas and even dosa.   The curry prepared with this recipe has gravy type texture and its a good source of protein and can be served in breakfast or lunch. I make the gravy in the pressure cooker and then steam the chickpeas along with it, so that the spices get absorbed better and the onion & tomatoes also become pureed. You can prepare the gravy separately as well. Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Just by eating one cup chana per day you are consuming the most potent longevity supplement available. This makes it ideal for growing children.

Learn how to make it with this easy recipe.

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Ingredients :

250 gm Black chana

1/2 tsp Fresh roasted jeera/cumin powder

i tsp oil or ghee
1 tsp cumin seeds

1 tsp Coriander powder

1tsp Lal Mirch powder

1/4 tsp turmeric powder

1 pinch Asafoetida / Hing
1 tsp Garam Masala

1 tsp ginger & garlic paste

2 green chili

1 tsp lemon juice
Salt to taste

Method:

1. First, soak the chana at least for 8 hrs.
2. Wash the soaked chana and boil chana along with salt according to taste in a pressure till the chana become soft. Keep it aside allow it to cool
3. Make a thick paste  onions, tomatoes, garlic &ginger paste, green chili and some boiled chana
4. Now take a pan and put oil or ghee and heat it. When the oil is heated, put the cumin seeds. When they crackle, put the thick paste into the pan with some water and stir it for 2-3 min in a low flame.
5. Now put all dry masalas ( Haldi (Turmeric Powder), Fresh roasted jeera/cumin powder,  Coriander powder, Red Chilli Powder, Garam Masala)  and Salt to taste & mix well.
6. Now add boiled chana into the pan and mix well and put some chana water (which we used to boil )in it according to your choice as to how much thick you want.
6. Cover the pan and cook another 5 to 6 mins till it becomes semidry and turn the flame off.
7. Kala Chana Gravy is ready. Serve it hot with puri, roti, paratha or rice.
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