Pani Puri

I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back.. I don’t remember how she made it. But it was very good. From then I had an eye on this and last week I tried on my own by referring a chaats special book which I bought in a train journey:).  In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys.. I think this is the authentic way of making it. But in my book only one chutney is given. I found it easier and I made some changes to it. It came out very well.  My hubby liked it so much and asked for more.

The only part which I felt little time consuming is the making of puri. I told this to my husband and my sweet hubby bought some ready puris from a shop. So If you want to make the process very simple, you can buy the ready made puris which are available in stores.. But what I personally feel is that the store bought puris are harder and is of no salt.. These kind of puris degrades the taste of this yummy snack. May be the puri (unbranded) i bought  here is not good.. So I am not sure about this. Check in your place. Okay..now coming to the recipe and pics.

Ingredients
For puri:

• Fine Rava/semolina – 1/2 cup ( Chiroti rava)
• All purpose flour/Maida – 1/2 tsp
• Salt & water – as  needed
• Cooking Oil – to deep fry

For sweet & sour chutney

• Coriander leaves – 1 handful
• Mint leaves – 1 handful
• Seedless Dates – 5-6 nos (soak in little warm water)
• Tamarind – 2 seeds(-do)
• Green chilly – 2-3 nos
• Jaggery – small gooseberry size
• Black salt - 1 tsp
• Red chilli powder - 1/4 tsp
• Dhania powder - 1/2 tsp
• Cumin powder/Jeera powder - 1/2 tsp
• Chat masala powder - 1 tsp
• Lemon juice - few drops
• Salt – little
• Water - 3-4 cups

For stuffing the puri..

• Big onion – 2  nos (finely chopped)
• Coriander leaves – 1/2 bunch (finely chopped)
• Sprouted green gram – 1/4cup (optional)
• Boiled and mashed potato – 2 nos
• Red chilly powder –1/2 tsp
• Jeera powder – 1/4 tsp
• salt – a pinch.

Method:

• Mix maida , rava with required salt. Mix well, add required water little by little and make a non-sticky dough. Knead well for 2 minutes.Set aside for half an hour covering with a wet cloth.. (In the mean time you can prepare chutney)
• Again knead for sometime to make it soft and smooth..
• Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.

• Heat oil in a wok-Deep fry these puris in batches on both sides.. As soon as you put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides. Once the bubbles ceases, turn it over and repeat the same. Cook in medium flame for long time to get crispy poori. Arrange it in a serving plate.!!

Chutney :

• Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if you want, you can omit the tamarind seeds and add more lime juice.)
• Transfer this chutney into a bowl and you can keep this chutney for 3-4 days by refrigerating it.
• Now take the required amount of chutney and dilute it with water, strain it and your pani is ready!! Check for salt, spice and sweetness. If anything is less, you can add it.. 
• For spice, you can add red chilly powder and for sweet you can add powdered jaggery.

Stuffing:

• Take the boiled potato in a bowl and mash it well without any lumps..
• Add the redchilly powder,jeera powder and salt to it..

Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order.

Finally fill it with pani and serve immediately!!  ENJOY!!

Some puris dint puff up well as I expected . So I just crumbled those puris and took in a plate. I added little chutney, finely chopped onions, grated carrot and coriander leaves into it. Mixed it well and poured little pani over it!! It was very nice and tasty. It tasted more like papdi chaat. But Iam not sure wat is papdi chat. Friends, please let me know about it. 

Technorati Tags: PANI PURI RECIPE,PANI PURI,CHAAT RECIPES,PANI,CHAAT CHAAT ITEMS

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Tomato Dosa Recipe | Thakkali Dosai

I got this tomato dosa recipe from my friend Shalini…I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I’ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.

Ingredients
1 cup - 250ml

• Raw rice – 1 cup
• Tomato – 4 nos (small)
• Red chilli – 5-7 nos (adjust to our taste)
• Hing/Asafetida – 1/4 tsp
• Salt & water – as needed

To Temper:

• Mustard seeds – 1/2 tsp
• Curry leaves – a sprig
• Oil – 1 tsp

Method:

• Wash and soak the rice for 2 hours.
• Grind the tomato, red chilly, hing along with salt to make a puree.
• Then add the rice and grind it like a dosa batter.
• The batter should be loose and slightly watery..So add the water accordingly..
• Heat a kadai with oil and temper with mustard seeds and curry leaves.
• Add to the batter and mix well.Check for salt..
• Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
• Pour little oil around the dosa if desired.. 
• Serve hot with coconut chutney!!

COCONUT CHUTNEY

Ingredients
To Grind:

• Grated coconut – 1/2 cup
• Green chilly – 2-3 nos
• Ginger – A small piece
• Salt & water – as needed.

To temper:

• Mustard – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – few
• Oil – 1 tsp

Method :

• Grind all the items given under to grind to make a smooth paste and temper it..

Note : This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa

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Tofu Paratha / Tofu Chapati Recipe

We all know Tofu is very rich in calcium and protein but tastes not so well like paneer. So we have to compromise in taste to have a healthy food. Instead of adding tofu in gravies or curries, I thought making paratha is a better and easy way of consuming it. I mixed the grated tofu and masala powders in the paratha dough instead of stuffing the masla. It came out soft and tasty. Lets see how to make Tofu paratha recipe with step by step pictures.
Ingredients

1 cup - 200ml

• Atta /Wheat flour – 1 cup
• Tofu (Soya paneer) – 50 gms (grated)
• Green chilly – 1 no (Finely chopped)
• Red chilly powder – 1/2 tsp (optional)
• Ginger – 1 inch (grated)
• Onion – 1 no (finely chopped or grated)
• Garam masala powder– 1/2 tsp
• Coriander leaves /Curry leaves – few (finely chopped)
• Salt & water – as needed.
• oil – 1 tbsp

Method:

• Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients given above with required water and salt and make it to a soft dough.(add less water initially.add more if required.)
• Make balls of even size and roll it to make parathas..
• Heat a dosa tawa and cook on both sides..

Serve hot with pickle and raitha!!

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American Chop suey & Chinese Veg Noodles Recipe

Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.

I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.

AMERICAN CHOP SUEY

Ingredients

• Noodles – 100gms
• Oil – to deep fry

To Saute:

• Carrot – 1/2 (cut into thin strips of 1 inch length)
• Bell pepper – 1/4 (-do-)
• Big Onion – 1/2 (-do-)
• Ajino motto – A pinch
• Oil – a tbsp

For sauce:

• Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
• Sugar – 2 tsp
• Corn flour – 1 tbsp
• Soya sauce –1/2 -  1 tsp
• Tomato ketchup – 4 tsp (adjust as per your taste)
• Water – 1/2 cup

Method

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep  fry in batches till crispy & place it on a absorbing paper.

 

For Chop suey:

• Place the fried noodles apart.
• Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
• Then Place all the ingredients of the sauce in a vessel, mix well and
  put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.

• Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)

Serve Hot and Enjoy!!!

 








VARIATIONS:

In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din't use boiled noodles here..SO if u wish u can follow this method also:)

CHINESE VEG NOODLES

I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE. 

Ingredients:

• Plain Noodles – 100 gm
• Carrot – 2 nos (Cut into thin strips of 1 inch length)
• Capsicum – 1/2 (-do-)
• Cabbage – 1/2 cup (-do-)
• Onion – 1 no (slice cut)
• Ginger – 1 inch (finely chopped )
• Garlic – 5 flakes (Finely chopped)
• Ajino motto – 1/4 tsp
• Soya sauce – 1/2 tsp
• White pepper powder – 1 tsp (increase as per your wish)
• Sugar – a pinch
• salt – As needed
• Oil – 3 tbsp
• Spring onions – to decorate. (I din't have. So I used chopped coriander stem)

Method:

• Chop all the veggies as said above and set aside.
• Do the **basic noodles preparation. Once its cool. Set apart.

• Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
• Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
• Then add the Ajino motto, soya sauce, white pepper powder and mix well.

• Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.

 

Serve hot with tomato sauce/ketchup. 

Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.

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Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread. Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box. We like South Indian style bread upma very much. 

Ingredients

• Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
• Big onion – 1 no (slice cut or finely chopped)
• Green chilli – 1 no (finely chopped)
• Ginger & garlic paste – 1 tsp
• Curry leaves – a sprig
• Tomato – 2 nos (Medium, finely chopped)
• Red chilly powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Turmeric powder – 1/4 tsp

To Temper:

• Cooking oil - 2 tbsp
• Mustard seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Urad dal – 1 tsp
• Chana dal – 1 tsp
• Curry leaves - Few
• Coriander leaves – to garnish
• Salt – as required.
• Water - 2 tbsp
• Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)

Method

• Finely chop or slice the onion, green chilly , tomato and set aside.
• Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
• Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
• Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.

• Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
• Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 

                  

• Switch off the fire and add the lemon juice if desired.
• Garnish with coriander leaves..

Serve hot!!

Bye, catch u all in my next post :)

Technorati Tags: Bread seeyali,Bread upma,Bread recipes,Tiffin varieties with bread,Easy bread upma

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Veppam Poo Rasam - Neem Flower Rasam Recipe

I learnt this veppam poo rasam recipe from my MIL. We make this at least once in a month. Slightly bitter in taste but a very healthy & aromatic dish.  You can use dried neem flower or fresh neem flower for this rasam but you need to roast it before adding in the rasam as it helps to reduce the bitterness. Lets see how to make veppam poo rasam recipe for rice. 

Ingredients:

• Dried Neem flower /Veppam poo – 2-3  tsp
• Tamarind – Big gooseberry size
• Red chilli – 3-4 nos (pinched into two)
• Turmeric powder – a pinch
• Jaggery / sugar – 1/4 tsp
• Oil – 1 tbsp
• Salt & water – as needed

To Temper:

• Cooking oil / ghee - 2 tsp
• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Toor dal  – 1/2 tsp
• Curry leaves – a sprig

Method:

• Dry roast neem flower in a kadai till brown and nice aroma arises .
  Cool down. Crush it with your hands and powder it. Set aside.
• Soak tamarind in water and extract the juice from it.
• Heat a kadai with oil and add the tempering items one by one. Add the pinched red chillies and curry leaves. Roast it for a second. 
• Then add the tamarind juice, a pinch of turmeric powder and salt.
• Add the jaggery/sugar. Let it boil for sometime .
• Remove from fire. Then add the roasted and powdered neem flower. Mix it well.

Serve with hot plain rice!!

Bye , catch you all in the next post.

Technorati Tags: Veppam poo rasam recipe,Neem flower rasam,Neem flower rasam recipe,Rasam recipe,Easy rasam,Rasam for lunch,Veppampoo rasam,How to make veppam poo rasam,Veppam poo recipes

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Peas Butter Masala - Peas Masala Recipe

I tried this gravy from Mrs. Mallika Badrinath’s 100 Vegetarian Gravies book. It was tasting great with roti.



Ingredients:

• Dried Peas (Soak for 8 hrs )  - 1 cup (Fresh green peas is also good)

To grind:

• Tomato – 5 nos
• Big onion- 3 -4 nos

To saute:

• Cinnamon – 1 inch stick
• Cloves – 2 nos
• Cardamom seeds – 1 no
• Ginger garlic paste – 1 tsp
• Coriander powder – 2-3 tsp
• Red chilly powder – 2 tsp (increase if u want more)
• Tomato sauce – 1 tsp (its not given in the actual recipe but i added it. It gives a restaurant kinda flavor. its ur choice of using it )
• Fenugreek seeds – 1/4 tsp
• Jeera/cumin seeds – 1/4 tsp
• Butter OR cooking oil – 2tbsp
• Salt & water – as needed.
• Sugar  - a pinch
• Coriander leaves – to garnish
• Fresh cream – little to add before serving

Method:

• Heat a kadai with little oil and roast the cumin and fenugreek seeds till light golden brown and powder it.Keep aside.
• Grind tomatoes  and onion to make a smooth paste.
• Heat a kadai with butter and add the spices to it.Then add the ground tomato,onion paste.Saute till the ghee floats on top..saute in low flame.
• Then add the ginger garlic paste ,coriander powder,red chilly powder and little sugar, tomato sauce diluted in little water..Fry for sometime till nice aroma wafts..
• Finally add the soaked peas and transfer everything into a cooker..
• Once the peas gets cooked, add the powdered cumin,fenugreek seeds.Mix it well .Garnish with coriander leaves..
• Add the fresh cream just before serving!!

Yummy kurma is ready!!


Catch u all with my next post……Bye

Technorati Tags: peas masala,peas butter masala,side dish for roti,side dish for naan,gravy for naan,peas recipes

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Bread Sandwich Recipe

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know !

Ingredients:

• Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
• Grated Carrot – 2 nos
• Grated onions – 1 no
• Grated potato – 1 no
• Boiled peas – 1/4 cup
• Green chilly – 1 no (finely chopped)
• Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
• Curry leaves ,mint leaves , coriander leaves– a few (chopped)
• Red chilly powder – 1/2 tsp (adjust)
• Garam masala powder – 1/2 - 1 tsp
• Turmeric powder – a pinch
• Coriander leaves – to garnish
• Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
• Salt & oil – as needed.
• Ghee – to toast the bread.

Method:

• Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
• Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
• Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
• Finally add the boiled peas .
• Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
• After its done, check for salt & spice and add more if its required.
• Switch off the flame and add lime juice/chopped coriander leaves.
• SANDWICH MASALA IS READY!!

Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.
Take two toasted bread slices and place the sandwich masala in one and close it with the other.
Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..
YUMMY sandwich is ready to enjoy with tea/coffee!! 

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