Pani Poori for Indian Cooking Challenge May ~ Sep 2010

I'm Sending this to Srivalli Indian cooking challenge by linking it to Mr. Linky

Ingredients :

For Making Gol Gappe(poori)

Sooji/ Semolina : 3/4cup

Maida : 1tbsp

Oil : 1tsp

Salt : to taste

Oil : for deep fry

For Spicy Pani

Mint Leaves : 1/2cup

Coriander Leaves : 1/2cup

Tamarind paste : 1tsp

Salt : to taste

Ginger : 1inch

Green Chilies : 2

Cumin Powder(Roasted) : 1tsp

Kala Namak(black salt) : 1tsp

For Red Tamarind Chutney

Tamarind pulp : 1cup(soak tamarind(small lemon size) in 1cup of warm water , and extract the pulp)

Cumin Powder(Roasted) : 1tsp

Jaggery : 1/2cup

Red Chilipowder : 1tsp

Warm water : 2cups

Cloves : 2(opt)

Salt : To taste

For Filling :

Boiled Potato : 1

Boiled Chickpeas, Green peas : 1/cup

Chopped Onions : 1small

Tomatos : 1/2(optional)

Garam Masala Powder : 1/2tsp

Chat Masala powder : 1/2tsp

Salt : if required

Procedure : 

1. Combine Semolina, Maida and salt , add water and mix well. add oil and knead the dough(more stiffer than roti dough) . cover it with a wet cloth and leave it for 30min.

2.Now divide the dough into 3 or 2 equal parts an make a balls and roll them thin  like a roti(round). take a cookie cutter or cap of any bottle and cut it into a circles. as shown in fig

3.Heat Oil in  a pan and fry them till golden brown in a medium flame, take them out and place them on kitchen towel, to get rid of excess oil.

4. Let them completely cool down, then place in airtight container

For Making Spicy Water

 Put Mint leaves, Coriander leaves , ginger, chilies and cumin powder, black salt, salt and tamarind paste ,     add little water and blent into a smooth paste. Add water slowly by tasting it.allow it to cool

For Making Red Tamarind Chutney

 Strain the tamarind pulp, to it add jaggery,red chili powder, cumin powder and salt, put the mixture in a pan and heat for 5mins on medium flame, turn off  heat and allow it to cool
 NOTE :  i dint use the cloves. even though it tastes good
For Filling

1. Mix Boiled Potatos , salt, Cuminpowder, garam masala powder, keep aside
2. Add Chat masala powder, salt to the  boiled Chickpeas/Green peas . keep aside

3. Chop the onions and Tomatos.

Serve :

To serve, first step - Fill a poori with little Potato, Chickpea/green peas, onions. Add some  tamarind Chutney. Now dip the filled puri into the pani bowl(mint water)and scoop full of paani. serve immediately

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Chana Dal fry

Ingredients :

Channa Dal : 1cup
Red Chilli Powder : to taste
Curry Leaves : 4no
Salt : to tatse

Procedure : 

1. Wash and soak the Channa Dal  atleast  for 6hrs... dry them  with a paper towel
2. Heat Oil in a pan, then add saoked channa dal and fry till they  separate and float on oil.In the same oil fry curry leaves
3. Now add salt , chillipowder and curryleaves to channa dal and mix it with hand and store in  air tight container.
4. Serve as a evening snack with tea

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Potato Wedges

INGREDIENTS :

 Potatoes unpeeled : 4large

Olive Oil : 4tbsp

Salt : to taste

Freshly Ground black pepper :  3/4tbsp

Minced Garlic : 1/2tsp

Minced Fresh Rosemary leaves : 1tsp

or simply use Italian herbs

PROCEDURE :

1. Preheat the oven to 400 degrees F.

2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6  long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

3. Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

This recipe  for Baked Potato Wedges serves/makes 6

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Soft onion Pakoda

INGREDIENTS :

Besan (gram dal flour) : 1 1/2 cups
Rice flour : 1tbsp
Red chilli powder : 1tsp
Green chillis : 3 finely chopped
Onions : 2 sliced
Ginger paste/minced : 1/2tsp
Ghee (clarified butter) : 1tbsp
Curry leaves : 2 no finely chopped
Salt to taste
Egg White : 1(optional)
Baking soda : pinch
Oil for deep frying

PROCEDURE :

 
1.Combine above all ingredients with flouri,e. with salt, soda, green chillis, curry leaves and onions. Add the melted ghee and mix well with fingers. Combine well with water till u have a smooth paste.Don’t add too much water(mix like bajjis batter)
3 Heat enough oil in a deep frying pan. once  hot. Use your fingers to drop the batter in the oil to form small fritters. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.

4 Once they turn golden brown, remove them on to absorbent paper and serve as evening snacks with hot sauce.

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Mirchi Bajji

INGREDIENTS :

Green chilies-- 12(fat  one required to make bajji’s)
Besan- 1 cup
Red chili powder - 1/2tsp
Salt – as required
Baking Soda - pinch
Stuffing
Onion – 1 finely chopped
Tomatos - 1 finely chopped
Ground nut-10 Gms (fried)
Ajwain- 2tsp (Ground)
Chopped corinader leaves
Lemon juice

Oil- for frying

PROCEDURE :

1.Slit the Long green chillies in the center making sure that you do not slit them into halves, remove all seeds  and apply crushed ajwain with salt inside the  chilies and keep aside
2.In a bowl, combine Besan and water. Add the baking soda(soda bi carb)red chilli powder ,Oil(1/2tsp)and salt  mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.


3.Take a kadai and heat oil. Hold the chilli by its stem and dip it in the besan batter and make sure the batter coats the chilli properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other chillies.

4.Fry until the chilli turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.

5.Now slit the fried bajji in the center, fill it with chopped onions, tomatoes,ground nuts,sprinkle some chaat masala,salt,chopped coriander leaves and lime juice and serve hot.

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Bread Bajjii

INGREDIENTS :

Bread - 4slices(cut into 2 pieces)
Besan- 1 cup
Salt – as required
Chilli powder - 1/2tsp
Baking Soda - pinch
Onion – 1 finely chopped
Tomatos - 1 finely chopped
Ground nut-10 Gms (fried)
Ajwain- 1/2tsp (Ground)
Chopped corinader leaves
Lemon juice
Oil- for frying

PROCEDURE :

1.In a bowl, combine Besan and water. Add the baking soda(soda bi carb)red chilli powder ,Oil(1/2tsp)and salt mix well to make a semi-thick batter (make sure the batter is not watery. It should be thick enough to coat the chillies well). Keep aside.

3.Take a kadai and heat oil. Hold the bread pieces and dip it in the besan batter and make sure the batter coats the bread properly on all the sides, remove from batter and immediately drop in the hot oil and deep fry. Repeat procedure with the other bread pieces.

4.Fry until the bread turns into a golden brown color. Remove and drain excess oil on a kitchen towel/absorbent sheet.

Serve hot with onions,tomatos,fried ground nuts,chopped coriander leaves with a dash of lemon juice, salt and red chilly powde OR with tomato ketchup

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Miscuits

Miscuits

Ingredients:
All pupose flour/maida - 3 cups
Butter - 1cup
soda - pinch
Salt - 1 tea spoon ( upto your taste)
Cumin powder - 1 table spoons
Oil - deep fry

Procedure:
1. Mix all the above ingredientsand prepare dough with water.( dough should be very hard)

                                                        
2. Now prepare chapathis by taking required quantity of dough. Make sure that chapathis are thin.

                                        
 3.Now cut the chapathis into small pieces.

                                             

4. Take pan and heat oil . Fry the pieces in oil . Fry them into brown colour.

                                                                                 

           

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Veg crispy balls

Ingredients:

Cauliflower(boiled) - 1/2cup
carrot(boiled) - 1/2cup
french beans(boiled) - 1/2cup
Green peas(boiled) - 1/2cup
Aloo(boiled) - 1/2cup
Green chilies - 2no
Onions - 1(medium)
Curry leaves - 5 no
Garam masala - 1tbsp
Turmeric powder - pinch
chilli powder - 1tsp
Corn flour - 1tbsp(big)
Gram Flour - 1tbsp(big)
Maida - 1tbsp(big)
Bread Slices - 3no
Salt - to taste
Oil- for deep fry


Ingredients:

1. Combine all the ingredients except oil and braed
2. Dip the bread slices in water, and squeez out the water from the bread slices and add in the above ingredients,and mix well. make into a small balls
3. Heat an oil in a pan for deep fry, once hot fry the balls till balls turns to golden color.

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