Friday, January 2
Street Food : Pani Puri
Firstly, wishing all my readers and blogger friends a very Happy New Year 2009. Mostly everyone starts anything new with some sweet only. But for me ,its something spicy (as i don't have a sweet tooth). And my first post for this year is the one that i like the most, our Favourite Indian Chat Pani Poori.
Pani Puri or Puchka or Gol Guppa, is the best street food .This in one of the most popular chaat in India. The taste of Pani and the varoius fillings vary from region to region. Like in Gujrat ,you will get a little sweet, whearas in Kolkata we have them really spicy (tears should come out.. hehe).
Everybody has his/her own recipe for pani puri. But one that i will never forget is the pani puri cart near Madhavan park, Jayanagar, Bangalore.Once we had it there and we were so addicted to it , atleast twice we went to jayanagar, just to have them and come back.I really really miss it so much.
Making them at home really brings back all the memories..(I'm thinking and drooling...)
So here goes the recipe. One more thing,i couldn't take the snap nicely ,as my hubby was standing just behind me,and as soon as i clicked these 2.....they were gone.
Ingredients:
About 40 50 puris’s(store bought or home made)
For the Pani:
3 cups water
1 cup fresh mint leaves
1/2 cup coriander leaves
4 5 green chilli
1 inch ginger(optional)
½ tsp of chilli powder
2 tbsp tamarind pulp
1 tsp black salt
1 tsp roasted cumin powder
1 tsp chaat masala powder
Salt to taste
For the filling:
a)1 cup boiled and mashed potatoes
1 tsp chilli powder
Salt to taste
b)Boondi
c)Moong bean sprouts( Salted)
d)Yogurt
e)Copped onions...
And the list is endless, entirely depends upon yor taste buds.
For Date and Tamarind Chutney:
8 10 deseeded dates
2 tbsp tamarind pulp
1/4 cup jaggery
1 tsp red chilli powder
1 tsp cumin powder
Salt to taste
Method:
For Pani:
Grind together Mint leaves, Coriander Leaves, and Green chillies (also you can add about a inch ginger)in a grinder or hand grinder finely.
Mix all the ingredients for making pani along with this green mix, and cool it in refrigerator or add some ice to it.
Check for the taste and adjust the flavours as necessary.
For Chutney:
Grind all the ingredients, along with little water, to make a thick chutney.
For Filling:
Mix salt n red chilli in potatoes and set aside rest ingredients in separate bowls.
Serving the Puchka’s/Pani Puri’s:
Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.
Stuff the puri with about 1 tbsp of the various desired fillings .
Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)
And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...
Tips:
1) If you find your Puri's a bit soft, don't worry, just microwave them for half a minute, oil will sizzle and they will be hot. Let them cool and they are ready,crispy again.
2) Stir the pani well before dipping the puri's, else as you can see from the snaps too, the spices tend to settle at the bottom.
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Sending this to FIC: YELLOW hosted by sunshinemom at Toungeticklers.
And also to Just for u at Sindi Rasoi.
And also to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
And to Sunday snacks: Chaat
Read more...
Tuesday, June 24
Coriander Chutney
'Green coriander chutney', or the multipurpose chutney(as i call it), is the one without which i can't complete my cooking. I am so fond of it, that whenever i don't have anything nice to eat, if i have this ,i can eat (almost) anything served to me .
So i thought its worth sharing this tangy sauce with all of you....
Ingredients:
1 bunch fresh Coriander leaves
1 Big ripe tomato
1 onion/1 small bunch spring onions
1 inch ginger
2 3 cloves garlic
2 3 green chillies
1 tsp cumin seeds
Juice of 1 lime
Salt to taste
Method:
Wash the Coriander leaves. Put all the ingredients, coarsely chopped(except lime) , in a blender and grind it to a thickpaste like consistency.(there no need to add water, as tomato has enough water). Finally add juice of 1 lime in it, and a chutney that goes well with anything is ready in just 5 minutes .
Tip:
This chutney can be stored in refrigerator for about 4 5 days.,but best eaten fresh.
Read more...
Friday, June 13
Garlic Chutney
Then i searched internet, but again, there everywhere i got the recipe of dry garlic chutney, as i think maharastrians make ,by mixing with coconut powder. Whearas i wanted its wet form, then i came across Rak's kitchen, where i saw this recipe, n finally concluded it must be this tomato garlic chutney....hehe, so silly of me..
Here again i didn't had her exact recipe, as its for raw garlic lovers, mine version was a bit different, but finaly i liked the way it came out...
Here it goes...
Ingredients:
Tomato 1 big (ripe)
Garlic 10 12 flakes
Red chillies 5
Salt to taste
Oil 3 tbsp
Method:
Fry the garlic with very little oil,so the raw smell goes.
Grind the tomatoes and red chillies in a mixer to a smooth paste without adding water.
Crush the garlic little and then add this to the ground tomato and again run 2-3 times ,taking care to not to grind it smooth..Garlic should be visible as little little bits.
Heat the oil,preferably in a flat broad pan ,add the ground mixture and stir well.
Add salt to taste And fry till the paste becomes thick and oil separates.
This can be easily stored for about a week or even more (refrigerated).
Read more...
