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.
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