RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Tuesday, August 28, 2012

Veg Jaipuri


Veg Jaipuri


Ingredients:

  • 1-cup French beans
  • 1 cup chopped potatoes
  • 1 cup chopped carrot
  • 1 cup chopped cauliflower
  • 1 cup green peas


Take all the vegetables in 1 bowl and boil it for 5 mins in microwave. You can add little salt to it while boiling.

Ingredients for the paste:

  • 2 tbsp grated coconut
  • 1 cup chopped onion
  • 1 cup chopped tomato
  • Grated ½ tsp ginger
  • 3-4 pieces garlic

Mix and grind in to paste

Ingredients for Dry Masala:

  • 2-3 pieces cinnamon's
  • 2 cloves
  • 5-5 black peppers
  • 1 tsp coriander seeds
  • 1tsp cumin seeds
  • 10 roasted cashew nuts

Mix and grind in to dry powder

Ingredients for curry:

  • 2 tsp chili powder
  • 1tsp turmeric powder
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 1 cup paneer cubes
  • 1 tsp Makhaan/ butter
  • Salt to taste
  • Coriander leaves to garnish
  • 10 cashew-nuts and raisins for garnishing

Method:
  1. Heat the oil in kadhai and add ground paste in it.
  2. Then add the dry masala powder and heat for 2 mins.
  3. Then add turmeric, chili powder, salt and sugar
  4. Now add boiled vegetables and paneer cubes and cook for 2-3 mins. Mix well.
  5. Turn of the flame and garnish with coriander leaves, cashew and raisins
  6. Add Makhaan on it :-)


Serve it hot!

 

Pani Puri


Pani Puri


  • Puri’s (40-50)

To Make Pani: 
  • 1/2 cup Tamarind Pulp 
  • 2 cups Water
  • 2 tbsp roasted Cumin Seed (Jeera) Powder
  • 1/2 cup Coriander Leaves 
  • 3 Green Chilly 
  • 1 cup Mint Leaves (Pudina Leaves) 
  • 1 tsp Black Salt 
  • 2 tbsp crushed Jaggery 
To Make stuffing: 
  • 2 medium boiled potatoes
  • 1/2 cup boiled chickpeas
  • salt to taste
  • Green chutney
To Make Pani:
  • Grind in a hand blender coriander, mint leaves and green chilies to make a fine paste.
  • Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  • Mix all the ingredients of the pani along with the green paste. Dissolve the jaggery properly. Adjust the spices and tanginess according to taste.
  • Strain through a strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing :
  • In a bowl mix chickpeas, roughly mashed potatoes and salt. Keep aside.

To Serve:
  • Make a small hole on a puri by tapping slowly on the crisp side.
  • Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masala.