Pani Puri (Gol Gappe)

Hi All,
      Rainy season is here and eating out from  PHERIWALAS (street vendors) is not hygienic. My son loves Gol Gappe , whenever he sees Pani puri vendor he cant resist them. So after seeing his love towards Pani Puri, I decided to make it at home, so that he get hygienic food of his choice.

Ingredients:
1 pack of puris ( I used ready-made one )

For Pani (Spicy Water)
1 1/2 cups  mint leaves (pudina)
1/cup  coriander leaves 
1/3 cup tamarind (imli)
25 gms chopped ginger 
2-3 green chilies
1 tsp roasted cumin seeds 
1 1/2 tsp black salt 
1/2 tsp asafoetida (hing)
1/2 tsp black pepper powder
2 tbsp sugar
salt to taste

Remaining ingredients:  
Boiled Potatoes
Boiled black chickpeas
Tamarind Chutney

Method:

• Soak the tamarind in ½ cup of warm water for 1 hour. Strain out all the pulp through a sieve. Keep aside.
• Combine the pulp with the remaining ingredients of pani in a blender and grind into a fine paste. Keep adding water according to the requirement.

• Transfer the paste into a large bowl, add 1 litre of water, black salt and salt and mix well.

• Chill for at least 2 to 3 hours before serving.

Note: Add 3-4 tbsp of tamarind chutney into the pani for more flavour and less spicy. In case you don't have tamarind chutney then skip this step.

For Serving:

• Mash boiled potatoes roughly and mix boiled chickpeas into it. Add 1/2 tsp salt, 1/4 tsp red chilly powder and 1/4 tsp cumin powder. Mix well and serve along with the pani puri.
• Crack a small hole in the centre of each puri.

• Fill with little potato-chickpea mixture, then top a little tamarind chutney. 
• Immerse it in the chilled pani and serve immediately.

Sending it to Guru's event:

                 

Ragda Pattice ( Aloo Tikki)

Hi All....
Had a chaat party this weekend Gol Gappe, Dahi bhalle and Ragda Pattice :-)
Dahi bhalle recipe I already shared with you all,  today I will share Ragda Pattice recipe with you :-) Its a popular snack of Mumbai .... now easily you can try it at home. So here goes the recipe for you all :-)

Ingredients:
For Ragda:
1 1/2 cup of green or white peas
2 medium size onion (finely chopped)
2 medium size tomatoes (finely chopped)
1-2 green chilies (finely chopped)
1/2 tsp cumin seeds
A pinch of hing 
1 tsp ginger paste or 1" grated ginger
Salt according to taste
1/2 tbsp amchoor powder (dry mango powder)
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 tsp red chilly powder
1/2 tsp turmeric powder
2 tbsp oil


For Patties:
5-6 boiled potatoes
2-3 slices of bread
2 tbsp of cornflour
1/2 tsp red chilly powder
Salt acc.to taste
Oil for shallow frying


Garnishing: Chopped onion
                  Green pudina chutney
                  Tamarind chutney.
                  Chopped coriander leaves
Method

• Wash and soak peas overnight. Add turmeric powder and salt, cook in pressure cooker on high flame till first whistle and then for 10 -15 mins on low flame. 
• Heat oil in the kadai. Add cumin seeds and hing. Add onion and grated ginger. Saute till onions become transparent pink in colour.
• Add tomatoes and green chillies, cook till they turn soft and oil separates.
• Add all the dry masalas. Cook for a while.
• Now add boiled peas. Mix well and cook till you get thick consistency.
• Remove from fire and keep it aside.

For patties:

• Mash boiled potatoes. Dip slices of bread in water just for a second.
• Squeeze water from the slices and mix them in the potatoes.
• Add cornflour, red chilly powder and salt. Mix well. 
• Divide the mixture in 6 equal portions.
• Now make small round tikkies or patties. Shallow fry all the tikkies in a non-stick pan till golden brown.
• Remove on absorbent paper and serve with Ragda.

How to serve : Place two patties along with the ragda. Garnish Ragda with chopped onion, coriander leaves, tamarind chutney and green chutney.
Serve immediately.

Simple Aloo Tikki

Hi friends ,
Back with a long awaited post .....Simple Aloo Tikki , it can be used in burger buns, in channa chaat or in the bread slices too.You can make these tikkis for your kids birthday parties as well.Children love to eat these tikkis with tomato ketchup.

Ingredients:

• 500gm Boiled potatoes 
• 100 gm boiled peas (optional)
• Chopped coriander leaves
• 1/2 tsp red chilly powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 tsp chaat masala or amchoor powder
• 2-3 chopped green chilies (optional)
• Salt according to taste
• Refined oil for frying

Method:

1. Mash potatoes and peas nicely.
2. Mix all the dry ingredients (except oil) in potato mixture.
3. Divide the portion into 6 equal portions,make a ball and then flatten it with your hands.
4. Heat a non-stick pan on medium flame and pour 1 tbsp of oil on it.
5. Spread the oil evenly and place all the tikkis in the pan.
6. Cook the tikkis from both the sides till they are brown in colour,pour some more oil while frying the tikkis.
7. Drain on absorbent paper and serve hot with green chutney.

Corn Chaat

Ingredients:

• 2 cups boiled corn kernels
• 1 chopped onion
• 1 chopped tomato
• 1 chopped cucumber
• 1 chopped capsicum
• 1/2 cup pomegranate seeds (optional)
• 2tbsp chopped corriander leaves
• 2tbsp tamarind chutney (optional)
• 1tbsp butter
• 1/4 tsp black salt
• 1/4 tsp roasted cummin powder
• 1/2 tsp chaat masala
• 1 lemon juice

Method:

• Mix hot corn kernels and butter nicely.
• Add all the chopped veggies, except corriander leaves
• Put all the dry masalas and tamarind chutney. Mix well.
• Sprinkle chopped corriander leaves on the top and serve.

You can do variations in corn chaat (without veggies)
Corn + Butter + chaat masala   + Lime Juice + Salt
Corn + Butter + Pepper Powder + Lime juice + Salt
Corn + Butter + Chilly Powder   + Lime juice + Salt
Corn + Butter + Garlic Powder   + Lime juice + Salt

Pav Bhaji

Ingredients:

• 3 boiled potatoes
• 1 cup peas
• 1 cup cauliflower (chopped)
• 1 cup cabbage (chopped)
• 1 cup carrot (chopped)
• 4 big tomatoes (chopped finely)
• 3 big onions (chopped finely)
• 1 small capsicum (chopped finely)
• 3 tbsp ginger-garlic paste
• Salt to taste
• 2 tbsp Pao Bhaji masala
• 1/2 tsp red chilly powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• Garnish: chopped coriander

Method:

1. Mash boiled potatoes and keep it aside.
2. Pressure cook all the chopped veggies (cauliflower, cabbage, carrot and peas).
3. Heat oil in a kadai, add ginger-garlic paste.When it turns brown add onion and saute till they become golden brown.
4. Add chopped tomatoes and capsicum, mix well and cook till oil separates.
5. Add all the dry masalas.
6. Bhuno well.
7. Put all veggies and potatoes, cook for a few minutes. Keep mashing in between.
8. Mash well all the veggies and keep sprinkling water occasionally.
9. Add butter and chopped coriander. Keep aside.

To serve: cut buns (pao) into halves. Heat tawa, put 1 tbsp of butter on it. Press the paos in the butter. Heat them till they are soft and brown.

Serve hot with bhaji, dotted with butter and chopped onion with lemon wedge.

Enjoy.......

CHOLE BHATURE

Ingredients:

• 1 cup kabuli channa (Bengal Gram)
• 1" stick dalchini (cinnamon)
• 2 moti illaichi (big cardamom)
• 3 laung (cloves)
• 1 tea bag

For tadka:

• 2 big onions (thinly sliced)
• 1 green chilly (slit)
• 1"grated ginger
• 2 tomatoes (finely chopped)
• 1 tbsp amchoor powder (dry mango powder)
• 1tsp channa powder
• 1tsp dhania powder
• 1/2 tsp garam masala
• salt and red chilly powder (acc.to taste)
• 4-5 tbsp oil

Method:

1. Soak channa with dalchini, laung, moti illaichi and tea bag with enough water for overnight.
2. Pressure cook all the ingredients along with tea bag. Keep on low flame for 20-30 mins after one whistle.Keep it aside.
3. Heat oil in kadai, add onions, green chilly and ginger. Saute it onions turn dark brown....
4. Add tomatoes, cook well till oil separates....mash occasionally.
5. Add dhania powder, channa masala, amchoor powder,garam masala, red chilly powder and salt. Mix well.
6. Remove tea bag from boiled channas and add to the onion masala.
7. Mix well and cook for 15-20 mins on low flame.
8. Keep stirring and mash occasionally in between.
9. At the time of serving ...take oil in tadka pan ...add 4-5 slit green chillies, fry them in oil, add salt and 1/2 tsp of dry mango powder...remove from fire and serve them along with chole bhature......

For Bhature:

Ingredients:
3 cups maida (plain flour)
1/2 cup suji
1/2 tsp baking powder
1/2 salt
1/2 cup curd
oil for deep frying

Method:

1. Sieve together the plain flour and baking powder.
2. Add suji, salt and curd into flour and baking powder. Knead with warm water to make dough of rolling consistency.
3. Knead with greased hands till the dough is smooth.
4. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment for 3-4 hrs.
5. Make small balls from the dough, roll into oblong shape.
6. Deep fry in oil on both sides until golden brown.
7. Serve hot with CHOLE and kachumer salad (recipe coming soon)

Enjoy your Sunday Brunch......

Dahi Bhalle

Ingredients:

• 1 cup yellow moong dal
• 1 cup white urad dal
• Salt according to taste
• A pinch of hing
• Oil for frying

For The Dahi:

• 2 cups thick yogurt (dahi)
• 1/4 cup milk
• 1/2 tsp.roasted cumin powder
• 1/2 tsp. black salt
• A pinch of sugar
• A pinch of red chilly powder (optional)
• 2 tbsp. khatti mitti chutney (tamarind chutney)
• Few chopped coriander leaves

Method:

1. Soak the dal for 2 hrs in water and keep aside.
2. Grind it into a mixture, add hing and salt.
3. Take out the mixture in a bowl, beat it nicely till it becomes fluffy. (softness of bhalle depends on the fluffiness of the batter)
4. In a kadai heat oil for frying.
5. Take small amount of the batter and pour it into hot oil.
6. Deep fry till they become golden brown.
7. Now dip bhalle into hot water for 15-20 mins.
8. Squeeze excess amount of water and place them in the serving dish.
9. Whisk  the yogurt nicely, add milk and sugar.
10. Pour the whisked curd on the bhallas.
11. Sprinkle black salt, roasted cumin powder, red chilly powder and sweet tamarind chutney.
12. Garnish with some chopped corainder leaves and Serve.

http://shrutisrasoi.blogspot.in/2012/02/khatti-mithi-tamarind-chutney-imli-ki.html