Wednesday, May 28, 2008
1 bunch fresh mint
1 bunch fresh coriander
6-8 cloves garlic
1" piece of ginger
2 green chillies
1/2 tsp salt
2 tsps lime juice
Cut off roots from both mint and coriander, peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
Grind these and all the remaining ingredients into a smooth paste in a food processor.
Chill and serve
Oh man i miss street food in US..Back in India when ever we used to go to pani Poori shop they always ask "Aatte ke cahaye ki Sooji ke" and i love those atte one.We got them here also in Indian store.One day i thought of making them at home,searched so many site for the recipe but didnt get it ,all i got is the recipe for Sooji one.Finally my mom give me the recipe and here i go with it...................
1:4 ratio of sooji:wheat flour usually i take 1/2 cup of flour which gives me almost 50 pcs of poori
pinch of cooking soda
1 tsp of oil
Oil for Deep frying
1. Mix flour, Cooking Soda, salt , oil and knead well to make dough, leave it bit stiffer than normal.
2. Cover it with a wet towel and let it stand for 20 minutes.
3. Now Take a golf size ball and roll it as thin as possible and cut into small-small round with the help of cutter or any lid.
5. Remember to put the circles under a damp cloth as soon as you roll them(this is very imp).
6. Heat oil in a thick bottomed pan or karahi on high
7. Fry One poori at a time and as soon as u put it in pan turn it over and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
9. Let them completely cool down before you put them into an airtight container.
SERVING THE PANI POORI
Tap the Poori at the center lightly to make a hole in it.
Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong/chole.
Dip the filled Poori into the chilled pani puri water and serve.
You can add the above ingredients into the Poori according to your taste.
Tuesday, May 27, 2008
For the pani
1 1/2 cups chopped mint leaves
1 tablespoon chopped coriander
1/3 cup tamarind (imli)
2tsp Red Chilli Powder
25 mm. (1") piece ginger
4 to 5 green chillies
1 teaspoon roasted cumin seed (jeera) powder
1 1/2 teaspoons black salt (sanchal)
salt to taste
For making spicy water or Pani
1. Soak the tamarind pulup in one cup of warm water for one hour.
2. Strain the tamarind residue out to get thick tamarind water. While straining in the strainder mash the tamarind with the help of a spoon.
3. Put mint leaves, chopped coriander, ginger, chilliesred chilli powder and dry roasted cumin seed.
4.Add a little water and mix to a smooth consistency using a blender.
5. Put this thick paste into a jug and add fill the jug with water. ( Add the water slowly and taste the mixture and if you want to dilute more then add water.)
6. Add salt and black rock salt to taste. ( Black Salt or Kala Namak is an important ingredient in this )
7. Put it in the fridge to cool down.
Monday, May 19, 2008
Ingredients50 gm. gond or edible gum resin. It is sold in Indian shops in 100 gm. packets
3-4 tbs. ghee or clarified butter for deep frying (you may need more if gum swells up a lot and absorbs it)
25 gm. makhana, dry roasted
25 gm. blanched and chopped almonds*
25 gm. blanched pistachio nuts*
1 cup desiccated coconut
2 cups sugar
1 1/2 cups water
A greased flat tray or plate (heat resistant)
A wire spatula or a fine slotted spatula, to lift gum out of the ghee. If you do not have this, a wire tea strainer can be used.
Grease a flat tray. Keep aside. Make sure that the gum resin is dry and not sticky. Coarsely grind it by placing it between 2 layers of a tea towel and gently pounding with a rolling pin or a meat tenderiser. It should be of a thick, granular consistency, not powdered. Heat ghee in a wok or karahi. Make sure that the ghee is not too hot. Gum burns very quickly. Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. It fluffs up to almost double the size very quickly, within seconds. Lift it out of the ghee quickly, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside to cool. Dry roast Makhana in a hot wok or karahi. Mix with almonds and pistachios , keep aside. Dry fry the coconut on medium heat, until coconut aroma rises and it turns very lightly brown. Keep aside on a plate. Boil the water and add sugar. Continue boiling (see instructions below) and make syrup of one wire consistency. Add gum resin/ nut mix and coconut to the syrup and stir quickly to mix everything well. Turn out on to the greased tray. Flatten with the back of the spoon. I do it with wetted fingers, but you have to be careful not to burn yourself. Allow to cool. Cut into square or diamond shapes using a sharp knife. Pizza cutter is good for this. Store in an airtight tin or box.
Measure the sugar and water in a clean pan. There should be no fat in the pan or syrup may not set. Boil on medium heat. Stir initially to dissolve the sugar but you do not need to stir it all the time. If any scum forms on the top, add a spoon of milk to the syrup. This will help to precipitate the dirt which you can lift out with a tea strainer. There are two signs of 1 string consistency: (1) When you lift a spoon out of the boiling syrup, the syrup falls in drops. (2) When a drop is stretched between two fingers, it makes a single wire. You must make sure that this stage is reached. Otherwise, your burfi will not set. Don't boil it further once this stage is reached, or your burfi will set too hard.
I am sending this as my entry for Paajaka Sweet Series:Chikki and laddu
Saturday, May 17, 2008
Tuesday, May 13, 2008
So here goes my one of the experiment with Paneer and also this is my entry for Monthly Mingle-Appetizers:6/9
500 gm cottage cheese
2 cups chopped white mushroom
2 cups chopped spring onions
2 chopped green chilli
2 tsp chopped ginger
3 tsp chopped coriander leaves
½ tsp garam masala
1 tsp white pepper powder
½ tsp yellow chilli powder
1 tsp Royal cumin
1/2 cup cornflour
salt to taste
oil to shallow fry
Slice paneer into long thin sheets and drain off excess water. For the stuffing, sauté spring onions and Mushrooms in a pan. Add seasoning. Allow the mixture to be absolutely dry then let it cool .Add chopped ginger, coriander leaves, green chillies. Mix all the ingredients well. Put the Mushroom mixture on the sliced paneer. Spread it evenly with a knife upto half the length of the sliced paneer and fold. Prepare a batter with corn flour and water neither too thick nor too lose. Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden brown. Serve hot with mint chutney