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.
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Poha Payasam- Gokulashtami Special

Poha Payasam- Gokulashtami Special 

Sri Krishna Jayanthi or Gokulashtami is the birth anniversary of Lord Krishna and is celebrated all over India. I prepared 'Poha Payasam' as an offering for Lord Krishna. It is a very healthy & easy to make recipe.

Ingredients:

• 2 cup Beaten Rice (Poha)
• 2 cup thick Coconut Milk
• ½ cup Jaggery 
• Few Cashew Nuts, Almonds and Raisins
• 5-6 Saffron strands
• 5-6 Green Cardamoms, peeled and seeds crushed to fine powder

Method:

1. Place poha or beaten rice in a sieve and give it a quick rinse under running water. Keep it aside.
2. Take a pan and heat about 1 cup of water and add jaggery to it. Once the jaggery completely dissolves,  pass it through the sieve to remove any impurity.                                                       
3. Transfer the jaggery water back into the pan and add rinsed poha. Let it cook for two minutes on medium flame.
4. Next add coconut milk and give it a good stir. Let it cook for 5 minutes, stirring in between, on medium flame. 
5. Now add crushed cardamom powder and cashew nuts, almonds and raisins. I had used (almond, cashew nut, pistachio grind powder).
6. Add little more water, if needed, to get the required consistency and let it simmer for a minute or two.
7. Offer it to the Lord Krishna on Gokulashtami. J   
8. Serve this quick, delicious Poha Payasam hot or warm or at room temperature or chilled and enjoy! 

Karari Bhindi

KARARI BHINDI

Ingredients :

300 hms Bhinidi/ lady finger

2tbsp gram flour (besan)

3 tsp lemon juice

½ tsp turmeric powder

1 tsp red chili powder

¼ tsp cumin powder

Fresh grated coconut

¼ tsp coriander powder

1 tbsp oil

Salt to taste

Method:

• Take the lady finger/ bhindi was and pat dry completely.
• Cut of the head and throw it away. Cut the remaining part into four pieces.

• Take a bowl add gram flour, turmeric, red chili powder, salt, lemon juice, cumin powder, coriander powder, grated coconut. Mix well.
• Add bhindi to it, mix well and marinate for 10 mins.
• Now take a kadhai and heat oil in it. Add the bhindi with masala and deep fry.
• Serve hot with roti or fulka or chapatti.

Bhendi Chi Bhaji / Okra Stir Fry

Bhendi (Lady Finger) Chi Bhaji / Okra Stir Fry

Ingredients:

• Bhendi – 300 gms (Chopped thin round pieces)

• 1 tsp mustard seeds
• 1 tsp red chili powder
• Pinch of asafetida
• ¼ tsp turmeric
• ½ tsp garam masala
• 1 tbsp oil
• Pinch of sugar
• 1 tsp lemon juice
• 1tbsp grounded groundnut
• Salt to taste
• Chopped Coriander to garnish

Method:

1. Heat oil in Kadhai and add mustard seed. When they splutter add asafetida, turmeric powder, red chili powder and garam masala. Mix well.
2. Add Bhendi to it and mix well in the masala. Cook on medium flame.
3. Toss the Bhendi frequently so it doesn’t burn.
4. Add lemon juice, salt, sugar and grounded groundnut. Mix well.
5. Bhendi is ready to eat when it’s soft but cook it slightly longer on low flame until its crisp.
6. Garnish with coriander .
7. Serve hot with Chapatti or Roti or Fulka J

Vala chi Usal/ Dalimbi chi Usal

Vala chi Usal/  Dalimbi chi Usal

 

Ingredients:

• 1 cup Vaal
• ½ tsp Mustard seeds
• 5-6 curry leaves
• ½ tsp chili powder
• ½ tsp goda masala
• ½ tsp turmeric powder
• Jaggery (small piece)
• Fresh grated coconut
• Chopped coriander leaves
• 2tsp oil
• Soaked Tamarind / tamarind sauce
• Salt to taste

Method:

1. Soak the Vaal overnight. Drain the water and keep in a moist place and let is sprout for 10 hrs
2. Cook the sprouted Vaal and keep aside. You can cook in microwave or pressure cooker.
3. Heat Oil in Pan, add mustard seed. When mustard seeds starts popping up add curry leaves.
4. Add cooked Vaal, salt, goda masala, chili powder, turmeric powder, jaggery and tamarind sauce. Mix Well. Cook for 5 mins.
5. Garnish with chopped coriander leaves and grated coconut.
6. Serve hot with Roti/ Fulka o Rice.

Tondli Chi Bhaji / Gherkins Vegetable

Tondli chi Bhaji/ Gherkins Vegetable

Ingredients: 

• 2cups Tondli washed and finely sliced 
• 1 tbsp chana dal (Besan) 
• 1/2 tsp cumin seeds 
• 1/2 tsp mustard seeds
•  Pinch of asafetida
•  5-6 curry leaves
•  1/2 tsp garam masala powder
•  1/4 tsp turmeric powder
•  1 tsp red chili powder
• 2 tsp oil
•  Salt to taste
•  Fresh Coriander and grated coconut to garnish

Method:

1. Heat oil in pan and add  the mustard seeds, cumin seeds and asafetida. When the mustard and cumin seeds pop, add the curry leaves and stir well. 
2. Add turmeric & red chili powder, stir for a couple of seconds and add finely sliced Tondli. 
3. Add the garam masala and salt. 
4. Mix besan in it. 
5. Stir thoroughly and cook covered on low medium heat, until tender & crisp. 
6. Garnish with chopped coriander and grated coconut and serve hot with roti or fulka.

Poha PotatoVada

Shravan Special Recipe

Poha PotatoVada 

The month of Shravan is the most auspicious month of the Chaturmas. This month is spread out with innumerably religious festivals and ceremonies and almost all the days of this month are auspicious. 

Shravan is considered the holiest month of the year. Each Monday of this month, known as Shravani  Somvar, is a special day in Shiva temples Devotees pile the linga high with Bel leaves and flowers and fast till sunset. The nandadeep (24 hour lamp) burns steadily in the temples.

Also on all Fridays of Shravan month married women observe Jiviti Puja.

So to celebrate the auspicious beginning of shravan month today I have prepared “Poha Potato Vada”. J

Here is the recipe for all. Prepare the quick and easy “Poha Potato Vada” recipe with all the handy ingredients at home. J

Poha PotatoVada 

Ingredients:

• 2 cups poha (Rice Flakes)
• 2 medium size potatoes (grated OR boil)
• 1 Onion finely chopped
• 1 tsp ginger paste
• 2-3 green chilies
• 1tsp red chili
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tbsp finely chopped coriander leaves
• 2 tbsp besan (chick pea flour)
• Salt to taste

Method:

1. Wash and Soak rice flakes in water for 2-3 min. Drain the water completely.
2. Wash and boil potatoes and peel them and mash them. OR You can just grate the peeled potato.
3. Add the rice flakes to the mashed potatoes. Add all the other ingredients.                                                                                          
4. Make small round balls and flatten them.                  
5. Heat oil in a pan and fry them till golden brown.
6. Serve hot with Ketchup or Chutney or tartare dip.