Pani Puri Ka Pani

 

Pani Puri Ka Pani 

Having been surrounded with news of distraught and despair, thanks to Coronavirus, I had decided to go on a hiatus in search of inspiration. The current times had definitely taken a toll on my productivity and creativity and what better way to combat such negative emotions than to look for warmth and comfort in the arms of your family? So I went back to my childhood home and enjoyed "maa ke haath ka khaana" for a week. The fresh mint that was growing in their backyard reminded me of my childhood days where having golgappe weekly was a routine and that's how I found my inspiration and motivation to come back to this blog with a refreshing recipe.

This recipe is not only the refreshing drink we all have been craving in these scorching hot summers but also has the anti-oxidants our body requires in times as deadly as these. I hope this drink would help you find the inspiration you have lost like it did for me and would give you a break for these trying times.

Preparation Time : 20 Min

Cooking time : 0 Min

Recipe Video : 

Ingredients 

• Hand full of mint leaves
• Hand full of Coriander leaves
• Green chillies 4 to 5
• Ginger 1/2 inch
• Jaggery or jaggery sugar 2 tablespoon
• Lemon juice 2 tablespoon 
• Black salt 2 teaspoon
• Salt according to taste
• Chilly powder according to taste
• Roasted zeera powder 1 teaspoon
• Chat masala powder 2 teaspoon
• Tamarind paste 1 tablespoon mixed in 1/2 cup of water
• Boondi 2 tablespoon 
• Ice cubes 15 to 20
• Chilled water 2 glass

Some Puris

For filling masala : 

• White matar boiled 1 cup
• Salt according to taste
• Red chilly powder 1 teaspoon
• Chat masala 1 teaspoon
• Roasted zeera powder 1/2 teaspoon
• Imli chutney 1 tablespoon

Procedure : 

• Clean and wash mint leaves, coriander leaves, green chillies and ginger
• In a bowl take mint leaves, coriander, green chillies, ginger and add 1/2 cup chilled water
• Transfer this in a mixer jar add black salt, salt, chilly powder, chat masala, jaggery and roasted zeera powder, mix all this well
• Once the paste is done, take bowl and with the help of strainer strain out the past.
• You will get a nice and clear water in the bowl
• Now add lemon juice and tamarind paste to this. in case if you feel some spices are less you can add more chilly powder, salt and chat masala powder
• Now add ice and chilled water to this
• Before serving add boondi to this water

For filling : 

• In a bowl add boiled white mater along with salt, chilly powder, chat masala, jeera powder and imli chutney and mix it well. Keep aside

Now take a puri add some filling, along with imli chutney fill with puri water and enjoy ..

Crispy Chana Chat

Crispy Chana Chat   

Mouth watering smell when vendor selling chana-chaat passes when we are sitting in a train. To revive same age old memories with hygiene of your home, I am presenting below chana-chaat with a twist. Chaat made of boiled chana is quite common. Here I gave it a different feel by making it crispy. Do try it and delight your kids and guests with this delicious protein powerhouse.

Preparation Time : 30 Min

Cooking Time : 30 Min

Ingredients : 

For Crispy Chana  

• Boiled Black gram (Kala Chana) 1 cup
• Cooking oil 1 tablespoon 
• Dry mango powder 1 tea spoon
• Salt according to taste
• Red chilly powder according to taste

For Chat :

• Crispy chana
• Onion chopped 2 tablespoon
• Tomato chopped 2 Tablespoon
• Green chilly chopped
• Coriander chopped
• Lemon juice 1 tablespoon
• Chat Masala 1 tea spoon

Procedure :  

• Take boiled chana in a plate or a plan surface. Now press this with a spoon as shown in picture

• In a pan take a tablespoon of oil and toast crushed chana on a low flame for 5 to 10 minutes till these are crispy

• Now add Salt, chilly powder and dry mango powder and toast it. Close the flame and keep it side

• In a bowl take crispy chana add chopped onion, tomato, green chilly, coriander, lemon juice and chat masala mix it well

• Enjoy 

Moong Dal Kachori

Moong Daal Kachori  

The recipe which I am sharing today is very near to my heart as this is few of those recipes which I learned during my school days. There is a short and sweet story behind this recipe. I learned making these kachories during my school days. My father got transferred to another city and  he was managing it alone there. He had a good neighborhood there. In Indian culture the best thing is when ever we prepare something good we use to share that with our neighbors.

His neighbors also used to share things with my father and this one is one of those items. In fact they told him about its benefits. It has a shelf life of 3-4 days and if someone is going out and may find uncomfortable in eating out, he can always carry these kachories. and as my papa was living alone and travelling frequently he liked the idea and taste

So when father came back he brought some for us as well. We all liked its taste and I was as usual determined to create the same taste. With few trials I could achieve the taste. One thing I specifically liked about this is that it uses Moong Daal. Normally we use Urad daal which is comparatively heavier for digestion. Using moong daal gives it reduced calories and you won't feel guilt in enjoying it.

This is is one of our favorite food when ever we are on vacation.

Preparation Time :  40 Min

Cooking Time :  20 Min

Resting Time : 1 hour

Ingredients 

 For Filling :

• 1 cup moong dal soaked for 1 hour
• 1 tbsp besan (gram flour)
• Oil 1 tbsp
• Coarsely grind 1 tbsp Indian spices (3-4 green cardamom, 2 black cardamom, cinnamon, 5-6 cloves, 1 tsp black pepper, 1/2 tsp cumin seed, 2 bay leaves, pinch of asafoetida)
• Tea spoon dry mango powder 
• Ginger 1 inch piece chopped
• 2 chopped green leaves
• 1/2 tsp fennel
• 2 tbsp chopped coriander
• Salt according to taste
• Red chilli powder according to taste
• Water 1/2 cup or as needed

For Dough :

• All purpose flour (Maida)1 1/2 cup
• Soda bi carbonate (baking soda)1/4 tsp
• Oil 2 tbsp
• Salt according to taste
• Water as required
• Oil for frying

Procedure :    

• Wash moong dal, soak it in enough water for 1 hour and keep it aside
• In a bowl sieve the flour, salt and soda bi carbonate together. Add 2 tbsp of ghee and rub between your palms to get bread crumb texture.

• Knead it into a soft dough with water. Cover with a moist cloth and set aside.

• In a pan, dry roast all the Indian spices and coarsely grind them and keep aside.
• In a pan add spices powder along with gram flour and roast it for 5 to 6 minutes on slow flame till you get a nice aroma. Transfer this in a dish

• In a pan add 1 tablespoon of oil, heat it, add pinch of hing, fennel seed, chopped ginger. Soute this, add chopped green chilies now add moong dal and cook for 4 to 5 minutes add 1/2 cup of water. Cover the pan with lid and cook for 7 to 8 minutes or till the dal gets properly cooked but make sure that we should not over cook the dal 

• Once the dal is cooked add spices and gram flour mixture and cook both the things together
• Now add salt, chilly powder, dry mango powder and chopped coriander, mix all together and transfer this to a bowl and let the mixture get cooled

• Make small ball from dough. flatter the ball, place a tablespoon of filling in the centre and bring the edges together to form a ball as shown in picture

• Flatten it slowly as shown in picture

• Heat oil in kadhai. Fry kachoris on a slow flame till these are cooked properly and are light brown in color

• Repeat the steps with rest of the dough

• Enjoy 

Tip  :

• In case if you feel bringing spices is problem you can use readymade garam masala. But fresh masala has nice aroma
• Try to cook kachori on slow or medium flame
• You can keep spices according to your taste