Chaat

Pani Puri (Mumbai style)

Pani puri

My aunt and uncle had visited us last december to take care of my son and to spend some time with us. She is living in Mumbai for more than 25 years. The first thing I asked her to make was pani puri which she is very good at. I got to taste the authentic mumbai style pani puri from her and loved it.

Ingredients:

Puris- store bought (50 pieces)

Potatoes- 3 large

Black channa- 1 cup

Red chilli powder- 1/2 tsp

For making pani:

Cilantro- 25 gms

Mint leaves– 25 gms

Green chilli- 1

Ginger- 1 inch

black salt– 1 tbsp

Amchur powder (dry mango powder)-1tsp

cloves- 1

cardamom- 1

lime juice– 1 tbsp

Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.

Pani

Sweet chutney:

Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)

Jaggery– 3/4 cup

Roasted cumin seeds and fennel seeds- 1tsp each (powdered)

Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.

Sweet chutney

Preparation:

Cook potatoes and black channa in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.

Mash the potatoes, add 1/2 tsp of red chilli powder, mix and keep aside.

Pani puri

Arrange all the puris, make a hole in the center to add the ingredients.

Puri

Add a tsp of mashed potato and cooked channa.

pani puri

Pani puri

Fill it with pani and add a tsp of sweet chutney and gulp it immediately!

Pani puri

Pani puri

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Breakfast

Neer dose

Neer dose is a very common breakfast in Udupi region. I can describe it as very thin, light and delicious crepes. “Neer” literally means water. The key ingredient being rice, is very simple and I bet anyone who eats it, will definitely keeping asking for more!

Ingredients:

Rice- 2 cups

Shredded coconut– 1 cup

White sesame seeds- 1 tsp

Water- as needed

Salt- to taste

Preparation:

Soak rice in water for 4-5 hours. Grind it into smooth paste with shredded coconut adding enough water. (We add coconut to enhance the taste of dose) Allow it to ferment overnight (optional) add sesame seeds, salt and mix it well. Make sure the batter is very thin, (a little thicker than milk ) adjust the consistency by adding water. Heat the griddle on medium heat. A very thin layer of batter is spread on the griddle (spread it as lightly as you can, which is the secret of getting a good neer dose) Grease with oil on the sides of the dosa, cover and wait for 25-30 seconds. Flip it to the other side, wait for few seconds (4-5 secs) and remove from the griddle. Enjoy the dose with coconut chutney or any other spicy side dish of your choice. Many enjoy eating the dose with honey, coconut mixed with jaggery (1:1 proportion) or any other pudding.

 

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Breakfast

Halasina hannu guliyappa

I can probably describe halasina hannu guliyappa as a cross between dumpling and a pancake. Very popular in Coastal Karnataka, which is delicious and a delight to eat. The mould to make the guliyappas can be found anywhere in south India or even in many Indian stores in the US.

Ingredients:

Rice- 2 cups

Jaggery -2 1/2 cup

Shredded coconut-3/4 cup

Cardamom powder- 1 tsp

Jackfruit– 30 to 32 pods or bulbs, chopped

Water- for soaking rice

  

Preparation:

Soak rice in water for 5-6 hours. Drain the water and grind rice, jaggery, coconut and chopped jack fruit with a little water into a fine paste. (You can add less or more jaggery depending on the sweetness of the jack fruit). The batter should neither be too thick nor too thin.

Allow it to ferment overnight.  Add cardamom and mix well. Pour into each mould and sprinkle a little ghee on top.

Cover with a lid and cook until the sides turn golden brown. Flip onto the other side and cook uncovered.

After 1-2 minutes, remove from heat and serve hot. Some like to eat it with honey.

 

 

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