Monthly Archives: April 2012

Pani Puri !!!

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 Pani Poori

Pani puri is the king of street food….in which small puris are filled with tangy spicy pani that is masala water and is to be eaten without biting. Across India it is called by different names like panipuri, golgappa, puchka…..but taste ultimate….one just can’t stop eating…..And as usual I add a little drama to this recipe but only for adults….add a little VODKA to the pani and then eat this…it surely takes to a better world 😉

 Ingredients:

   

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri:

  • To make pani:
  • Measure all ingredients.
  • Adjust spices and tangyness to taste.
  • Strain through a wire strainer to remove any rough bits.
  • To make puri:
  • Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
  • Stand covered with wet cloth for 15-20 minutes.
  • Make small sized balls.
  • With the help of some dry maida or sooji, roll into thin rounds.
  • Heat oil in a pan and deep fry puris till very light brown and crisp.
  • Drain in a paper towel for a while to dry out the oil.
  • Store in an airtight container when cool.

 N.

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PAV BHAAJI

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Paav Bhaji

Paav Bhaaji is one of the most popular street food on Mumbai. Every household makes this easy but tasty dish. Enjoyed by young and old…..its a lot healthy if made in a proper way. We do not eat the street food for hygiene issue, but make it a point to make all those things so that it is not missed but enjoyed in a healthy way.

Ingredients :

1 large onions finely chopped, 1 large tomatoes chopped, 1 cup cauliflower, 1 cup green peas, 3 large boiled potatoes, gingergarlic paste 1 tabsp, salt to taste, ready premixed pav bhaji masala 2 to 3 tabsp, redchili powder 2 to 3 tsp, handfull of chopped coriander leaves.Salt to taste. Butter 150 gms, oil 1 tabsp so dat the butter does not get burnt. Lemon for garnish.

Method:

I a heavy bottom pan heat oil and butter, golden fry onions, the  add tomatoes saute, then add the peas and cauliflower which is coarsely grinded. Add ginger garlic paste, chili powder and pavbhaji masala. Add salt to taste. Pour 2 to 3 cups of water let it cook for a few mins, now add the grated boiled potatoes mix it and cover the lid for another 5 mins. Now add the coriander leaves. Serve with a dollop of butter, garnish of lemon slices, onions and lightly toasted paav that is bread with butter.  I prefer to use burger bread as i like its softness. 🙂

N.

Salli Chicken

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Salli Chicken

Salli Chicken is a Parsi delicacy. Sweet, tangy chicken with the base or Apricot curry. Drizzled with potato crispy’s. Every bite of this dish is sweet, succulent and crispy.

Ingredients:

Chicken Legs and breast cut – 2 kgs, Ginger garlic paste 2 tabsp, coconut milk 200 ml, cardamom powder 2 tsp, Dried Apricots 400 grms soaked in hot water for 4 hrs in 6 to 8 cups water and de- seeded, poppy seeds and seasme seed roasted and grinded into paste 2 tabsp, Red chili powder 3 tsp, turmeric 1 1/2 tsp, coriander cumin seeds powder 2 tsp, garam masala 2 tsp, toamato ketchup 3 tabsp,mustard paste 1tsp, jaggery 2 tabsp, deep fried crispy onions 250 gms,  butter 100 gms, oil 3 tabsp, salt to taste and a handful of chopped coriander leaves. For the garnish potato salli that is the crispy’s 250 gms.

Method:

In a heavy bottom big deep pan put chicken, then add the gingergarlic paste, coconut milk, poppyseeds, seasme seeds paste, all dry spices, ketchup, jaggery, mustard paste, apricot pulp, salt , butter oil and coriander leaves and the water in which the apricots were soaked. In short add all the above ingredients to the chicken, using hand blend the spices and chicken throughly and leave it for half anhour. Now Put it on hig flame for 5 mins and then on low heat let it cook till tender. And it is done….simple  as no saute, no frying is required. Just mix all the ingredients, marinate and cook. Serve hot  and drizzle the potato crispys over the chicken and serve with any flat bread and rice.

N.

Mislaa ki Roti aur Kachumber !!!

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Mislaa ki Roti

Misla ki roti aur kachumber is another farmers meal but from Rajasthan. It comprises of Mix pulses flour rolled into a flat bread and it is eaten with salsa like kachumber, pickles and chili chutney. The roti is a fabulous combination of various grains and pulses which is very healthy. It can surely make one forget to eat pizza for a change. My daughters love it and call it Indian pizza J

Ingredients:

Misla atta ( flour made from whole black gram 1kg, wheat ½ kg, Barley 350 gms, small black chick pea 1/2kg, and a mixture of any pulses like dried peas, black-eyed bean, mung, and red kidney beans 350 gms all together)

Take this flour around 2 cups, salt and oil.

Method:

Knead the flour with water and salt, if it becomes sticky apply little oil, divide into 4 equal portions and roll it into flat breads. Roast it on a flat tava and oil it .

Kachumber is just a  mixture of onions, tomato, coriander leaves and green chillies, all finely chopped.

It is served on the misla roti and topped with chilli chutney, rawmango pickle and the salsa like kachumber.

N.

Pithla Bhakri !!!

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Pithla Bhakri

Pithla Bhakri represents a humble and very comfort meal in any Maharashtrain household. Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.Pithla Bhakri is called as Farmer’s meal in Maharashtra. I make it a point to make this on the vegetarian days and also to let my kids know what a farmer eats.

It comprises of 4 things : 1. Pithla  2. Bhakri  3. Red thecha and 4. Green chili thecha served with raw white baby onions.

 Pithla :

Pithla

Ingredients:

Chick pea flour 3 tabsp, 2 onions cut into 8 portions, coriander leaves finely chopped a handful, garlic crushed 4 to 5, red chili powder 1 ½ tsp, turmeric1 tsp, oil 3 tabsp, cumin seeds ½ tsp, mustard seeds ½ tsp, asafetida ½ tsp and salt to taste. Water 2 cups.

Method:

In an iron pan preferably heat oil and crackle the cumin, mustard ans asafoetia, then add garlic and onion then immediately add turmeric and red chilli. Do not let the chilli burn, so keep your water ready and pour, bring it to a boil add coriander leaves, now add the chick peas flour, mix and cover it. Cook it on low flame for 7 to 10 mins. It’s ready to be eaten with Bhakri (millet flat bread)

Bhakri:

Bhakri

Ingredients:

Millet flour 2 cups, salt ½ tsp and oil 1 tabsp.

Method:

Knead the flour with salt like any flat bread dough with water. Divide into 4 equal parts, dust some dry flour and roll it round. Transfer it on the tava, flat pan and roast on both sides till it becomes little brown. Apply little oil for glaze.

Red Thecha:

Laal Thecha

Ingredients:

Dry red chilies 10 to 12 soaked in a cup full of luke warm water for 10 mins, garlic 8 to 10, jiggery ½ tsp, salt to taste and 1 tabsp of oil.

Method:

Mix and grind all the above ingredients using very little water maybe 1 to 2 tabsp of water till it is roughly transformed into a paste. And its ready…simple as that, ready to enjoy the after taste, the kick of chillies.

Green Thecha:

Green Thecha

Ingredients:

Green Chilies around 10 to 12 smashed, garlic 8 to 10 crushed,  coriander and cumin seeds 2 tsp each, rock salt 1 tsp, oil 2 tabsp.

Method:

In a mortar and pastel crush the coriander, cumin and salt. Now take a small iron wok if possible or even a sizzler plate will do. Heat oil and add the crushes seeds, garlic and chilies. And it is done in a minute. Crunchy spicy and loads of chilies for you to enjoy.

N.

Jackfruit Pickle (Fanas ka achar)

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Jackfruit Pickle

Fanas ka achar

Another summer fruit which we pickle is the Jackfruit pickle. I call it the meat for the vegetarians due to its looks. Satisfaction only for the eyes.

Ingredients:

Jackfruit cut into cubes, with skin and stem discarded – 1 kg, oil 500 ml, salt to taste, pickle pre mixed masala 400 gms, aniseeds 2 tabsp, asafetida 2 tsp, whole garam masala like the clove, black pepper, cinnamon 1 tsp each.

 Method:

Steam the cubed jackfruit with little salt for 8 to 10 mins and keep it for cooling. Then rub all the masala thoroughly with palms and not spoon as every part of the jackfruit should be covered. Then heat oil and crackle the garam masala and asafoetida,  and let it cool. Now pour the tampered oil on the seasoned pickle mix and jackfruit and store it in a jar.

You can enjoy this pickle for the rest of the year.

N.

Laddu !!!

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One of the sweet dishes which is like a must for the festive occasion in the Northern parts of India, esp. in the Maharashtrian households are these laddus .  In India any good news whether birth or wedding or anything, people ask for laddus. Any joyous occassion is always shared by distributing laddus.  I share two types of laddu recipes – Besan Rava Laddu and  Nariyal Rava Laddu. The term Besan in Hindi denotes Chickpea flour and Rava is the semolina ones and Laddus  are Indian way of representing sweet balls.

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Besan Rava Laddu:

Ingredients:

Rava/Semolina ½ kg, Besan/ chickpea flour 150 grms, sugar ½ kg, ghee 100 to 150 grms, 2 tabsp mixture of finely chopped dry fruits like cashew nuts, pistachios, almonds and raisins 2 tsp of cardamom powder.

Method:

Roast semolina till pinkish red and keep aside, in heavy bottom pan heat ghee and roast the besan till it changes colour. Now in another pan pour sugar and 1 1/2 cups of water  and boil till it makes 2 strands when taken between the index finger n thumb. Now pour the rava, besan, dry fruit mixture and cardamom powder and let the whole mixture rest till luke warm. Then roll it into balls and they are ready to gobble…

Laddoo

Nariyal Rava Laddu:

Ingredients:

Semolina 6 cups, grated dry coconut 2 ½ cups, mava (highly dried condensed milk) 500 grms, sugar 6 cups, water 2 ½ cups, 3 tabsp ghee, 1 tabsp of a Mixture of finely chopped dry fruits and 2 tsp cardamon powder.

Method:

In a flat pan heat the ghee and roast the rava, coconut then add the dry fruits, cardamom powder and the mava. Now take the sugar water mixture and boil it till it makes 2 strands. Then mix the rava coconut mixture to the sugar syrup after it cools and now rolls it into balls.

N.