PANI PURI OR GOLGAPPA


PANI PURI OR GOLGAPPA 



PANI PURI


INGREDIENTS FOR PURIS

Semolina or Rava            - 1 and 1/2 cups

All purpose flour             - 1/2 cup

Salt                                   - to taste

Water                                - for kneading

METHOD

Mix All purpose flour, rava , salt, adding water slowly and make a dough.
Covered with a damp cloth and keep aside. let it stand for 45 mins.

Knead the dough again after 45 mins. 

Take some dough and make very small balls. 

Roll out small thin rotis,to round shape.

Heat enough oil for deep frying in a  frying pan.

Slide the puris in hot oil.

Using the back of the ladle, press in the center and along the edges the puri will puff.

Flip over  the other side and cook till  golden brown. 

Remove it and place of kitchen tissue to absorb the excess oil.

Cool and store in an airtight container and use when required.


INGREDIENTS FOR STUFFING


Boiled Potatoes                   - 1

Onion                                  - 1

Green Chili                         - 1

Chili Powder                       - 1/2 tsp

Cumin Powder                    - 1 tsp 

Boiled Yellow peas             - 1 cup

Coriander leaves                 - 1/2 cup

Salt                                      - to taste


METHOD

Take  boiled potatoes  and mash it .

Chop onion,green chili and coriander leaves.

Add all together along with salt,chili powder, roasted cumin powder,boiled peas.

Mix them well.

keep aside.

FOR PANI 



Cold water                                - 7  cups

Mint  leaves                              - 1/2 cup

Green chilli                               - 1 

Ginger                                       - 1 inch

Panipuri Masala Powder         - 2  tbsp

Tamarind Pulp                         - 2 tsp 

Cumin powder                          - 1/4 tsp 

Black salt                                  - 1 pinch

Fresh coriander leaves             - 2 tbsp

Salt                                            - to taste


METHOD

Make a fine paste of mint,green chili and ginger.

Take a bowl, add the water in it, 

Then add the green mint paste and mix well.

Add cumin powder , pani puri masala pwd, black salt, tamarind pulp, salt. 

Garnish with finely chopped coriander leaves.


ASSEMBLING PANI PURI


PANI PURI OR GOLGAPPA 

Take a small puri and lightly press the top to make a hole in the puri.

Stuff with a tsp of stuffing prepared  earlier.

Can also add some sev and bhoondhis to it.

Pour 2 tbsps of the prepared  mint pani.

Yummy Tasty Pani Puri is ready to serve.




ONION SAMOSA


ONION SAMOSA

Samosas are favourite for many Indians... Its a good evening snacks in most of the houses during rainy days.... of course most of them like to buy them for shops.... But its not healthy to buy them outside as they keep on using the same oil again and again which will raise our cholesterol... So here is the easy and tasty method of making the mini onion samosas for you all friends,,,,, 
ONION SAMOSA

INGREDIENTS:


All Purpose Flour                             – 1 cup

Onions                                               – 3

Fennel Seeds                                     – 1 tbsp

Chilli Powder                                     – 1/2 tsp

Turmeric Powder                               - 1/4 tsp

Curry leaves                                       - 1 sprig

Salt                                                     - to taste

Oil                                                      - deep for frying

METHOD:

Mix the all purpose flour, salt and 1 tsp of hot oil with enough water to make soft dough. Cover this and keep  aside.

Take a frying pan..Heat 1 tbsp of oil 

Add fennel seeds and curry leaves.

Add the  chopped onions and saute well.

Add the chilli powder, turmeric powder and the salt .. saute well. 

Stuffing is ready. Allow it to cool.

Now roll the dough like a chapati and place 3 chapathi one above the other

Slightly half cook on both sides. Peel and separate the chapathis.

Now cut the chapathis into  long and broad ribbon pieces. 

Fold this in the form of a cone first and fill onion stuffing then continue folding till the ribbon ends.

Make a paste of maida with water and seal the corners of the samosa.

Refrigerator this for 15 minutes.

Heat oil in a kadai and deep fry the samosas in a medium flame till they become golden brown.

Yummy hot and crispy Onion Samosas are ready to taste.

Served with tomato ketchup and chilli sauce.


SRI LANKANS KOKIS

SRI LANKANS KOKIS OR  ACHU MURUKKU 

 Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo  my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in  Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............


SRI LANKANS KOKIS 

INGREDIENTS:

Raw Rice flour                 - 1 cup

All purpose flour              - 1/4 cup

Egg                                   - 1

Sugar                                - 1/2 cup

Thick Coconut milk         - 1/2 cup

Thin Coconut milk           - 1/2 cup

Oil                                     - for frying

METHOD:

Mix raw rice flour and all purpose flour.

Sieve it together and set aside..

Extract fresh thick and thin coconut milk

Beat  an egg and add it to  thick coconut milk.

Add sugar to this.

Add the sieved flour slowly mix well and a make batter of dosai batter consistency 

If the batter is too thick Achu murukku will not be  crispy, adjust the batter with the thin coconut milk.

Take a frying pan for deep frying .

Add oil for deep frying. when hot 

Fully dip the mold in oil and keep for atleast 5 mins.

Once done take out the mold carefully and immerse half the mold in the batter.

The mold will coat with batter. 

Drop the battered mold in hot oil and shake the mold to get release the murukku,

If it is struck in mold just push it with help of  a fork and push it down.. 

Turn the murukku to cook other side.

Cook till they turn golden brown.

Repeat the process till you finish all the batter

Cool  it and store in airtight container.

Crispy Achu Murukku is  a good evening snacks for kids.

TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA


TIRUNELVELI SPICY DRUMSTICK MASALA OR MURUNGAI MASALA

Drumstick masala is a familiar dish in Halwa city of Tamilnadu... Its a handy dish too ...if we get a surprised guests as most of the houses will have drumstick plant in backyard... 


SPICY DRUMSTICK MASALA

INGREDIENTS:

Drumstick / Murungaikai    - 2 

Fennel   Seeds                       - 1 tsp

Turmeric powder                  - 1/4 tsp

Coriander powder                  - 3 tsp

Red chilly powder                 - 1/2 tsp

Curry leaf                             - 1 sprig

Salt                                        - to taste 

Oil                                         - 1 tsp

FOR PASTE:

Onion                                    - 1

Shredded coconut                 - 3 tbsp

Cumin Seeds                         - 1/2 tsp

METHOD:

Make a coarse paste with onion, coconut and cumin seeds.

Cut the drumstick into 2 inches long pieces. set aside.

Take a frying pan and add oil to it, When hot.

Add fennel seeds  when splutter add the curry leaves.

Then add the drumstick pieces.

Add coriander powder, red chilly powder and turmeric powder.

Then add the ground  masala paste and salt

Add a cup of water and cook till tender .

Cook till water evaporates and become a dry masala.

Thirunelveli Drumstick masala is ready to taste..

Goes well with Rice....