MASALA PURI !!!!!

I adapted this recipe from the blog SAVIRUCHI and tried it yesterday. It was a big hit at home. Everybody liked it very much. I didn't add sweet chutney and green chutney to this as the gravy is spicy and we add tamarind pulp to gravy. You can add these 2 chutney to enhance the taste. (my hubby asked for sweet chutney). And i forgot to add lime juice too. But still  it tasted great because we add chopped tomatoes to masala puri. 

INGREDIENTS:-

FOR SPICY GRAVY/MASALA:-

dry green peas - 1.5 cups
potatoes - 2 (You can add 1 small carrot & 1 large potato too. As i am running out of carrots i have added 2 potatoes here)
bay leaves - 1
cinnamon - 1 inch
cloves - 4
marati moggu - 1
coriander leaves - 1/2 cup
mint leaves - 4-6 no.s
green chillies - 4-6 no.s
red chillies - 2-3 no.s
chat masala - 1 tsp
coriander powder - 1 tsp
tamarind pulp - 1 tbl sp, thick tamarind extract
onion , coarsely chopped - 1 medium
oil - 1tsp
ginger-garlic paste - 1/2 tsp
cumin seeds - 1/2 tsp
salt as needed

FOR THE GARNISH:-

papdi or small puffed puris
finely chopped red onions
grated carrots( i skipped this)
finely chopped tomatoes
sweet chutney (refer my DATES-IMLI CHUTNEY)(optional)
green chutney (refer my MINT-CORIANDER CHUTNEY)(optional)
finely chopped coriander leaves
red chilly powder ( i skipped this)
lemon juice ( i skipped this)

METHOD:-

FOR SPICY GRAVY/MASALA:-

1. Soak the dry green peas in enough water for 4-6 hours.
2. Drain the water from green peas.
3. Peel the potatoes & carrots, Cut the potatoes & carrots into half.
4. Add the potatoes, carrots & soaked green peas in pressure cooker.
5. Cook them for 4-6 whistles. Let it cool.
6. Meanwhile heat a saute pan, add oil and when oil is hot add cumin seeds.
7. When the cumin seeds are brown add coarsely chopped onions & saute. Cook onions about 3-5 mins. Onions should turn translucent.
8. Add the ginger-garlic paste and saute till raw smell disappears.
9. Remove them from heat.
10. Add cinnamon, cloves, marate moggu, bay leaf, red chilly, green chilly to mixer and make a fine paste.
11. To this powder add sauted onions & cumin seeds mixture, coriander leaves, mint leaves, cooked potatoes& carrots, fistful of cooked green peas. Make a smooth paste of it. (At this point spice taste will be very strong).
12. Drain the water from cooked green peas. Do not discard the water. Use it for masala. 
13. Add the water from cooked green peas to a saute pan. Let it boil. Add another 1/2 to 1 cup more water if needed. When water starts boiling add the ground spice paste.
14. Add the salt, coriander pow, chat masala pow, tamarind pulp & mix well. Cook it on low flame for about 20-25 mins. The spices should blend well.
15. Add the cooked peas to the boiling spice mixture. Cook again for 10-15 mins. The consistency of gravy should be like pan cake batter (dosa batter consistency).

SERVING THE MASALA PURI:-

Finely chop onions, tomatoes & coriander leaves. & keep other ingredients ready.

1, In a large plate, slightly crush 8-10 puris.

2. Add about 1/4th cup of gravy/masala.

3. Sprinkle a tbp sp each of finely chopped onions & tomatoes.

4. Add a dash of lemon juice. Add sev generously on top &garnish with coriander leaves & serve the masala puri immediately.

HAPPY COOKING :)))))))

ALOO CHAT (DELHI STYLE) !!!!!

Perfect snack for rainy season. And yummy dish for chatpata snack lovers.

INGREDIENTS:-

potatoes, cubed 1/2 inch - 3 big
lemon juice - 3 tsp
salt to taste
ginger, cut into thin stripes - 1 inch
oil to deep fry
onion, chopped - 1 large
chat masala - 1/2 tsp
red chilly pow - 1/2 tsp
cumin pow - 1/4 tsp
green chillies chopped - 2 ( i skipped this)
fresh coriander leaves chopped 

METHOD:-

1. Add 1 tsp lemon juice and a pinch salt to ginger stripes and keep in fridge till use.
2. Heat oil in kadai, add potato pieces and deep fry till crisp and golden.
3. Transfer potatoes into a big bowl, Add onions+chat masala+salt+red chilly pow+green chilly+cumin pow+coriander leaves+remaining lemon juice and mix well.
4. To serve, transfer the mixture in a serving bowl. Garnish with ginger stripes and serve immediately.

HAPPY COOKING :))))))

PANIPURI/ GOL GAPPA !!!!

PANIPURI....yummyyyyyyyyyyyy...my most favourite chat. When ever i hear the name panipuri my mouth starts watering. But i never thought making panipuri at home is this much easy. Only the thing is you should buy the puris from stores :D Rest method are damn easy like making dates-imli chutney, theeka pani, stuffing etc. You can make dates-imli chutney a little more and you can store them in freezer for a long time and this can be used as dip for samosas, dhoklas etc. Just dilute it by adding little water while serving. That's all.

INGREDIENTS FOR DATE-IMLI CHUTNEY :-

dates, deseeded(khajur) - 2 cups
tamarind, deseeded(imli) - 1/4 cup
grated jaggery (gur) - 1 cup
chilly pow - 1 tsp
hing - a pinch
salt to taste

INGREDIENTS FOR THEEKA PAANI :-

Water - 6-7 cups
chopped pudina leaves - 1/2 cup
green chilly - 1
ginger - small piece
amchur pow - 1 tbl sp
chat masala pow - 1/2 tsp
cumin pow - 1/4 tsp
black salt - a pinch (optional)
salt to taste
fresh coriander leaves. chopped for garnishing

HOW TO MAKE DATE-IMLI CHUTNEY :-

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilly pow. hing, salt and 4 cups of water and simmer for 20 - 25 mins.
3. Cool and strain the mixture through a sieve. OR make a fine paste in a mixer.
4. Use as required. Store refrigerated.

5. When ever required, add some water to this chutney & mix well & use it.

HOW TO MAKE THEEKA PANI:-

1. Make a paste of mint leaves+green chilly+ginger and keep it aside.
2. In a vessel, take water and mix well the mint paste in it.
3. Now, add cumin pow+chat masala+amchur pow+black salt+salt to taste and again mix well.
4. Garnish with corr leaves.
5. Chill in refrigerator till use.

ASSEMBLING PANI PURI ;-

1. Take small puri in your palm and lightly press the top to make a hole in the puri.

2. Stuff with a tsp of spiced mashed potato+1/2 tsp finely chopped onion+1/2 tsp dates-imli chutney+1/2 tsp finely chopped coriander leaves+1 tbsp chilled theeka pani. (as shown in the main picture). This is one method of assembling panipuri.
                                             OR 
you can use leftover masala puri gravy too. Add little more soaked & cooked green peas to this gravy & mix well as i did here.

3.  Now add 1/2 tsp of dates imli chutney.

4. Now add 1/2 tsp finely chopped onions.

5. Now add little sev.

6. Now pour 1 tbl sp of chilled theeka paani.

7. Stuff the delicious pani puri into your mouth.

HAPPY COOKING :))))))

PAV BHAJI !!!!!!!!

PAV BHAJI...a very quick & tasty recipe for evening snacks, parties, picnic & lunch box...if you don't have pav at home can use bread also as i did here.

INGREDIENTS:-

Potatoes- 175gms

Fresh/frozen green peas- 50 gms

Butter- 4 tbl sp + some more to roast pav/bread

Ginger-garlic paste- 1/2 tsp

Onion- 35 gm

Capsicum- 50gm

Tomatoes- 175gm

MTR pav bhaji masala- 2tsp

Red Chilly Powder - 1/4 tsp

chopped coriander leaves+ chopped onion+ lemon slices- for garnishing

Salt to taste

Pav/ bread - as required

METHOD:-

1. Smash, cook & peel potatoes.

2. Cook fresh/frozen green peas until tender & keep aside.

3. Melt 4 tbl sp of butter & saute ginger-garlic paste+chopped onion+chopped capsicum for 2-3 mins.

4. Now add chopped tomatoes & cook until soft.

5. Add MTR pav bhaji masala+rad chilly pow.

6. Add mashed potatoes+cooked green peas_salt to taste.

7. Add water to get desired consistency & simmer for 5 mins.

8. Garnish with chopped onions+chopped corr leaves+lemon slices while serving.

9. Serve it hot with roasted pav/bread.

HAPPY COOKING :))))))