PANI PURI OR GOLGAPPA
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| PANI PURI |
INGREDIENTS FOR PURIS
Semolina or Rava - 1 and 1/2 cups
All purpose flour - 1/2 cup
Salt - to taste
Water - for kneading
METHOD
Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.
Knead the dough again after 45 mins.
Take some dough and make very small balls.
Roll out small thin rotis,to round shape.
Heat enough oil for deep frying in a frying pan.
Slide the puris in hot oil.
Using the back of the ladle, press in the center and along the edges the puri will puff.
Flip over the other side and cook till golden brown.
Remove it and place of kitchen tissue to absorb the excess oil.
Cool and store in an airtight container and use when required.
INGREDIENTS FOR STUFFING
Boiled Potatoes - 1
Onion - 1
Green Chili - 1
Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Boiled Yellow peas - 1 cup
Coriander leaves - 1/2 cup
Salt - to taste
METHOD
Take boiled potatoes and mash it .
Chop onion,green chili and coriander leaves.
Add all together along with salt,chili powder, roasted cumin powder,boiled peas.
Mix them well.
keep aside.
FOR PANI
Cold water - 7 cups
Mint leaves - 1/2 cup
Green chilli - 1
Ginger - 1 inch
Panipuri Masala Powder - 2 tbsp
Tamarind Pulp - 2 tsp
Cumin powder - 1/4 tsp
Black salt - 1 pinch
Fresh coriander leaves - 2 tbsp
Salt - to taste
METHOD
Make a fine paste of mint,green chili and ginger.
Take a bowl, add the water in it,
Then add the green mint paste and mix well.
Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt.
Garnish with finely chopped coriander leaves.
ASSEMBLING PANI PURI
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| PANI PURI OR GOLGAPPA |
Take a small puri and lightly press the top to make a hole in the puri.
Stuff with a tsp of stuffing prepared earlier.
Can also add some sev and bhoondhis to it.
Pour 2 tbsps of the prepared mint pani.
Yummy Tasty Pani Puri is ready to serve.
WHEAT LADDU OR PINNIE LADDU
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| WHEAT LADDU |
INGREDIENTS:
Wheat flour - 3 cups
Ghee - 1 cup
Powdered sugar - 1 1/2 cups
Almonds chopped - 1/4 cup
Cashew nuts chopped - 1/4 cup
Cardamom powder - 1 tsp
Raisins - 1/4 cup
METHOD:
Add 1 tsp of ghee and roast cashew nut, almonds and Raisins separately till golden brown and remove heat.
Heat ghee in a kadai, add wheat flour and roast till it turns golden brown 10 mins. transfer it to a large bowl.
Add roasted items to wheat flour bowl.
Mix powdered sugar and wait till it reaches to room temperature.
Roll into even sized laddus.
Simple and tasty Wheat laddu or Pinnie ladoo ready to taste.
Store it in a airtight container.
NAMMU'S PUDINA [ MINT ] OATS PARATHA...
My friend Nammu shared us her idea of making pudina oats chapathi which gave me an inspiration of trying this paratha.... it was a big hit in my home and I would like to share this recipe to all paratha lovers.....
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| PUDINA OATS PARATHA |
INGREDIENTS:
Wheat flour - 2 cups
Oats - 1 cup
Pudina or Mint Leaves - 1 cup
Coriander Leaves - 1/2 cup
Ginger - 1/2 inch piece
Garlic Cloves - 3
Green Chillies - 2
Salt - to taste
Oil - 6 tbsp
Water - to make dough
Method:
Using Blender make a fine powder of oats.
Add mint, coriander, ginger, garlic, green chillies and little salt, blend it well in blender and keep aside.
Take a bowl, add wheat flour, oats powder add the ground paste and enough water to make a soft, pliable dough.
Make small chapatis.
Heat a tawa over medium flame.
Cook on both sides using little oil.
Remove and serve hot.
Goes well with aloo mattar, any raita and chilli sauce..
ALOO PARATHA
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| ALOO PARATHA |
INGREDIENTS:
For dough:
Wheat flour - 2 cups
Butter - 2 tbsp
Salt - to taste
Oil - 1 tsp
Water - 3/4 cup
For stuffing:
Potatoes - 2
Onion - 1
Green Chilli - 1
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Amchur Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curry leaves - 2 tsp
Coriander leaves - 3 tbsp
Oil - 2 tbsp
Salt - to taste
METHOD:
FOR DOUGH:
Mix wheat flour,butter and salt. Make a dough by adding water and make a chapathi dough.
Cover using wet towel and keep aside.
FOR STUFFINGS:
Pressure cook the potatoes and once cooked, mash it well and keep aside.
Heat oil in a pan and add cumin seeds. when splutters.
Add onion, green chilli and saute till golden brown.then add curry leaves.
Add mashed potatoes, red chilli powder, turmeric powder, garam masala, amchur powder and salt.
Cook till water evaporates.
Put down the flame and add chopped coriander leaves and mix well. set aside.
FOR PARATHA:
Divide the dough into equal sized balls.
Divide stuffing also to the same count as balls.
Take a dough ball roll it to a small round place a stuffing ball in center close and make a ball again.
Gently press the stuffed dough ball using rolling pin and make a paratha.
Repeat the same procedure with other dough and stuffing balls.
Heat the Tawa place paratha and cook it.
When one side is cooked, turn it to cook other side in low flame applying oil around paratha.
Serve hot with Mint Yogurt or Chilli Sauce.
KADAI PANEER
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| KADAI PANEER |
INGREDIENTS:
Paneer - 250 gms
Capsicum - 2
Clarified butter - 4 tbsp
Onion - 2
Tomato - 3
Ginger - 1"piece
Garlic cloves - 3
Red chilly Powder - 3 tsp
Garam Masala Powder - 1 tsp
Cloves - 2
Cinnamon - 1" stick
Star Anise - 1
Cardamom - 1
Marathi Moggu - 1
Black pepper - 1 tsp
Cumin - 1 tsp
Fenugreek seeds - 1 tsp
Coriander leaves - 3 tbsp
Salt - to taste
Method:
Cut paneer to small cubes and set aside
Grind tomato, ginger, garlic, red chilli and black pepper.
Take a frying pan or kadai.
Heat clarified butter.
Add cumin, cardamom, Marathi moggu, star anise and fenugreek seeds. then
Add chopped onions saute till transparent.
Add chopped capsicum and saute well..
Now add tomato, ginger garlic ground paste and salt.
Cook in medium flame, till oil separates.
Add paneer pieces and saute until the paneer is coated well.
Cover and cook, until it is done.
Remove from flame.
Garnish with coriander leaves.
Yummy Kadai Paneer is ready to taste..
Goes well with Rotis, all types of Chapathis and Naan...
ALOO PARATHA
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| ALOO PARATHA |
INGREDIENTS:
Wheat flour - 2 cups
Potatoes - 3
Onion - 1/4 cup
Coriander leaves - 1 tbsp
Chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chat masala - 1/4 tsp
Salt - to taste
Oil - 5 tbsp
METHOD:
Boil, peel and mash the potatoes and keep aside..
Chop onion and coriander leaves.
Take a large bowl..
Add wheat flour,turmeric powder and salt,mix well.
Add enough water and knead to make a smooth dough.
Divide the dough into smooth balls,Cover and keep aside.
Take another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder and salt and mix well.
Divide the potato mixture into equal portion and shape into balls.
Take dough ball and roll it with a rolling pin into rounds.
Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.
Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.
Heat a tawa in medium heat.
Then place a paratha on it and cook for 3 minutes.
Turn the paratha, apply some oil on it and spread it all over paratha.
Turn again and apply some oil other side and cook until golden brown.
Yummy Aloo paratha is ready to taste..
Serve hot with MintCurd or any Raita..
DAL MAKHANI
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| Dal Makhani |
INGREDIENTS:
Black urad dal - 1 cup
Onion - 2
Tomato - 2
Butter - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Chilly powder - 1 tbsp
Fresh cream - 2 tbsp
Milk - 3/4 cup
Cashew paste - 2 tbsp
Oil - 1 tbsp
Ginger garlic green chilly paste - 1 tbsp
Bay leaf - 1
Cinnamon stick - 1 inch piece
Cloves - 3
Coriander leaves - to garnish
Salt - to taste
Method:
Soak the black lentil pressure cook till dals are mushy,open and smash it well. Keep aside.
Strain the water from cooked urad dal as it is used for the gravy.
Take a frying pan add butter and oil when hot.
Add bay leaf, cinnamon, cloves,saute for a minute.
Add the chopped onion and saute till it golden brown.
Then add the ginger garlic green chilly paste.saute till raw smell fades off.
add the chopped tomato and saute for a minute.
Add the coriander powder, chilly powder and turmeric powder saute well.
Then add the saved dal water and boil till all the raw smell fades ,
Add the cooked black urad dhal and mix well ,
Then add the cream and cashew paste mix well ..
Add salt to taste..
Then add the milk to required consistency.
Garnish with coriander leaves.. Goes well with Roti and Rice
GINGER CHICKEN
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| Ginger Chicken |
INGREDIENTS:
Chicken - 1 kg
Onions - 2
Tomato - 1
Green chillies - 2
Ginger & garlic paste - 6 tbsp
Grated ginger - 2 tbsp
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Chilli Powder - 1 tsp
Turmeric powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste
Lime juice - 2 tsp
Coriander leaves - 2 tbsp
Garam masala - 2 tsp
Oil - 3 tbsp
METHOD:
Marinate the chicken with pepper powder salt lemon juice and garam masala
Take a frying pan add oil to it. when hot.
Add a tsp of cumin seeds when splutter ..
Onion and saute till golden brown.
Add 3 tsp of ginger & garlic paste and then green chillies.
Add all the masalas and then chopped tomato.
Add the marinated chicken and saute well
Add a glass of water.
Add 2 tbsp of grated ginger.
Cover and cook for 10 minutes. Make sure the masala does not stick to the bottom.
Cook open till the water evaporates..
Garnish with Coriander leaves ..
METHI PARATHA
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| METHI PARATHA |
INGREDIENTS:
Fenugreek or Methi leaves - 1 cup
Wheat flour - 2 cups
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Oil - 5 tbsp
Salt - to taste
Method:
Clean,wash and chop methi leaves and set aside.
Take a mixing bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.
Add water little by little and knead to form a soft and smooth pliable dough.
Let the dough rest for 15 mins.
Divide the dough to equal sized balls.
Roll it to round shape in a rolling board.
Heat a Tawa.
Cook parathas as usual in medium flame by oiling to the sides.
Flip the parathas to get even browning over the surface of the chapathis.
Serve it hot with mint curd or sauce..
