PANI PURI

This recipe makes about 40 puris. (Servings - 2)


 Ingredients (for puri):

• Sooji (Wheat ravva) - 1 cup
• All-purpose flour (Maida) - 1 tbsp
• Salt - 1 pinch 
• Warm water - 1/2 cup
• Oil - 1 tsp
• Oil - For deep frying

Method:

•  In a mixing bowl add suji and salt. Mix well.
• Add warm water and soak suji for couple of minutes.
• Sprinkle all-purpose flour and knead the suji for 3-4 minutes until smooth
• Then add 1 tsp of oil and knead again for 3-4 minutes.
• Then cover the dough with wet cloth and let it rest for 15-20 minutes.
• Devide the dough in small balls and roll out each puri (or) roll a big round puri and use a cookie cutter or any other round cutting device.
• Put 2 drops of oil in rolling surface will make rolling easier.
• Heat the oil on medium high.
• Deep fry puris until light golden brown , crisp and puff like a ball. And remove them onto a paper towel, so the excess oil is absorbed.
• Bring to room temp before storing in airtight container.

Ingredients (for pani):

• Water - 3 cups
• Tamarind pulp - 1/4 cup
• Red chilli powder - 1/4 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Pepper powder - 1/4 tsp
• Ginger paste - 1/2 tsp
• Table salt - to taste
• Black salt - 1/4 tsp
• Fresh coriander leaves - 1/2 cup
• Fresh mint leaves - 1/2 cup
• green chilli - 1
• Lemon juice - 2 tbsp (optional)
• Sugar - 1 tbsp

Method:

• In a large bowl add water, tamarind pulp, lemon juice, sugar, table salt, black salt, red chilli powder, pepper powder. mix it well.
• In a blender or mixi add coriander leaves, mint leaves and green chilli make a smooth paste and add to the water. Then mix it well with whisker.
• Taste to adjust  green chillies as they can be mild or hot.
• Then refrigerate the water (pani) atleast 2 hours.
• Then serve pani with puri & potato, chenna stuffing.

Ingredients(For suffing):

• Boiled, peeled & mashed potatoes - 2
• Garbanzo beans (chick peas) - 1/2 cup
• Coriander powder - 1/2 tsp
• Cumin powder -1/2 tsp
• Red chilli powder - 1/4 tsp
• Green chilli - 1 (optional)
• Salt - to taste
• Tamarind juice - 1 tbsp
• Pani puri masala - 1/2 tsp (optional)

Method:

• Mix all the above ingredients in a bowl and adjust the spices if needed. and keep it aside.

How to serve:

Pani puris are served by making a small hole in each puri. Then put some potato, chana stuffing in it. If u want add some chopped raw onions. Finally pour the pani in to the each puri or dip the puri in to the pani. Then open your mouth wide and eat entire puri at a time. Once start eating, its hard to stop. Enjoy the taste.

   
NOTE:

• Use Kala chana instead of garbanzo beans (chick peas).
• If you want less spice then adjust the spices if needed.

SANDESH

Ingredients:

• Whole milk - 1 liter
• Lime juice - 2 tsp
• Sugar - Equal amount as chenna
• Elachi powder - 1/2 tsp
• Almonds & pistachios - For garnishing

Method:

• Boil the milk & add the lime juice. Put it in a cheesecloth and drain the water.
• Once the chenna is drained , grind lightly in a mixer till it becomes smooth.
• Add equal amount of sugar (as the chenna) , elachi powder & mix it well.
• Then heat a deep bottemed pan & transfer the chenna mixture in to the pan.
• Stir it continuously over low heat for 3-5 minutes.
• The mixture will first turn liquidy & then start thickening.
• When the mixture becomes a creamy thick paste & leave the sides of the pan then transfer in to a plate.
• Then roll in to a small balls and garnish it with Almonds & pistachios.
• Serve sandesh chilled and finish them in a day or two

NOTE: Don't overheat  sweetened chenna mixture.

KALAKAND

Ingredients:

• Milk - 8 cups (4 cups milk for make paneer)
• Sugar - 1/2 cup
• Lemon juice - 2-3 tsp for make paneer
• Sliced almonds & pista - 2 tsp for garnishing

Method:

Making  paneer:

• Mix lemon juice in 1/4th cup of hot water &put aside.
• Boil the 4cups of milk. As the milk comes to a boil, add lemon juice & stir it.
• Then take out the excess water & squeeze it. Do not knead the paneer.        

Making kalakand:

• Boil the remaining 4 cups of milk on medium high heat until the milk reduces to about 2 cups.
• Make sure to frequently stir the milk.
• Add the paneer in the milk & keep stirring till the mixture thickens & form a soft dough consistency.
• Add the sugar & continue to cook & stirring until the mixture become soft dough  & start leaving the pan from sides.
• Pour it over greased plate keeping about half inch thick.
• Let it cool for 1 hour. Then cut the kalakand in squares.

INSTANT DOSA

Ingredients:

• Plain flour (maida) - 1 cup
• Rice flour - 2 1/2 cups
• Besan flour (chickpeas flour) - 1 tsp (optional)
• Salt - to taste
• Green chillies - 3 (finely chopped)
• Onion - 1 (chopped)
• Curry leaves - 5-6 (chopped)

Method:

• Mix everything above to a fine battter by adding enough water.
• Allow to stay for few minuites.
• Heat a non stick griddle with oil, pour a large spoon of dosa batter over it.
• serve instant dosa with chutney or sambar.

PAPER DOSA

Ingredients: 

• Urad dal - 1 cup
• Rice - 3 cups
• Fenugreek seeds - 1 teaspoon

Method: 

• Soak urad dal and rice separately for 5 - 6 hours.
• Finely mix together and grind in to a smooth batter by adding enough water.
• Add salt and keep lid let it ferment for 10 - 12 hours.
• Then mix it well .
• Now heat a non stick tawa and spread 1 tsp of oil.
• Then make dosa very thin with starting from the centre.
• We get very crispy dosa.
• Serve dosa with chutney or sambar.

ALMOND KHEER

Ingredients:

• Almonds - 1 cup
• Milk - 1 liter
• Sugar - 1 cup
• Elachi powder - 1/2 teaspoon
• Saffron - few strands

Preparation:

• Soak almonds in hot water for about 2 hours.
• Drain the soaked almonds and peel  the skin off and grind them in to a smooth paste using enough  milk.
• Heat the remaining milk in a heavy bottom pan, when milk boils pour the ground almond paste and stir well.
• Now add the sugar and saffron and let it boil for a minute and reduce the flame.
• Now add the elachi powder it will enhance flavour.
• Allow the mixture to cook until the kheer turns thick.
• Then remove from heat and serve kheer cool or warm.