Tuesday, April 24, 2007

Bombay Masala - Pani Puri / Gol Gappa









MAKING OF PURI

2 cups rava or sooji
salt as per taste
Sunflower oil for frying
Method:
1. Mix rava and salt and make dough. Keep for 15 min.
2. Now roll into small puri(s).
3. On medium heat, deep fry puris.

MASALA PANI
5 teaspoons of the Readymade Pani Poori Masala
Pinch of Kaali mirch / black pepper powder
1/2 teaspoon readymade Chaat Masala
1/1/2 teaspoons nimboo / lemon juice
Water as per requirement.
Mix all of the above and stir well, your pani is ready.

Incase you want to make your own PANI MAKING FRESH PANI 10 leaves Phudina / Mint Leaves
10 cups Cold Water
4 tsp Black pepper powder
4 tsp Sanchal / Black Salt / Kala Namak
3 tsp Salt
1 tsp Clove powder
2 tsp Cumin powder
1 tsp Corriander powder
20gms Fresh grinded Ginger
1 tsp Lemon juice
Water as per requirement.
Mix all of the above and stir well, your pani is ready.

OTHER STUFF
1/2 cup chana (chickpea) sprouts or boiled
2 medium Potatoes - Boiled
1 cup Aamli / Imli / Tamarind chutney

Method : (directions for one puri)
Tap the puri in the centre to make a hole + Add mashed potatoes and boiled chana + Add 1 tbsp of the Aamli chutney + Fill the puri with the Masala Pani and serve.(try putting the whole puri in your mouth, thats the best way of eating PaniPuri).

Monday, April 23, 2007

Types of Vegetables / Shaak



Cauliflower and Brinjal (Eggplant) / Kobi - Vengan nu shaak
Ingredients:
1 cauliflower - chopped into small pieces
3 brinjals - sliced or diced
1 cup peas with pods - cut into 1 inch pieces
1 tomato - chopped or grated
1 1/2 cup coriander leaves
1/2 tbs jeera (cumin seeds)
4- 6 green chillies
2 tbs oil - prefrably sunflower oil
salt to taste

How to cook:
1.Wash and cut cauliflower and steam until they are tender.
2.Heat oil and add sliced brinjal and cook on a low heat for 2 - 3 minutes.
3.Add the pea pods and continue frying for a couple of minutes.
4.Add tomato pieces.
5.Grind green chillies, coriander and jeera.
6.Add cauliflower to the brinjal and pea pods.
7. Add salt as required.
8.Add the ground mixture and fry for few minutes.
Cooking Time : 15 min




Vengan Batata nu Shaak / Brinjal Eggplant & Potatoes
4 medium eggplants - sliced
4 medium potatoes - peeled and sliced
4 medium tomatoes - sliced
1 teaspoon red chilli, , and
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin powders
1 teaspoon garam masala / hot spice mix
4 tablespoons oil
4 cups water
2 teaspoon sugar
Salt to taste

How to Cook:
1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 5 minutes till the tomatoes are semi cooked
2. Add potatoes and brinjals. Fry again for about 5 minutes
3. Add the water and cook covered on medium heat for 5 minutes or till the vegetables are done
4. Garnish chopped coriander leaves.
Cooking time (approx.): 12 minutes