Mumbai style Ragda Pani Puri Recipe:

Mumbai style Ragda Pani Puri Recipe:

Ingredients:
24 homemade Pani puris (or store bought)
1 small Onion,finely chopped(optional)
1-2 tbsp. Coriander leaves,chopped

for ragda:
1/2 cup White peas
1/4 tsp Kala namak(black salt)
1/4 tsp Roasted Cumin powder
1/4 tsp Chaat masala
1/4 tsp Turmeric powder
a pinch of Asafoetida(hing,optional)
1/2 tsp Oil
Salt to taste

for pani:
3/4 cup Mint leaves
1/3 cup Coriander leaves
2 small Green chillies
1/2" Ginger,chopped
1 tbsp. Sugar
1 tsp Lemon juice
2 tsp Panipuri masala(I use Everest brand)
3/4 tsp roasted Cumin powder
3/4 tsp Kala namak(black salt)
1/2 tsp Chaat masala
Salt to taste
3-4 tbsp. Meetha Chutney/Sweet Chutney
4-5 cups of water

Method:
for ragda:
Wash and soak white peas for 5-6 hrs or overnight. Wash and drain again and add fresh water and pressure cook for 1 whistle and simmer it for 5-6 mins. White peas really cook fast and it is better if you simmer it after the first whistle otherwise it will become really mushy.
Heat oil in a pan/kadai and add asafoetida and then add cooked white peas, salt, turmeric powder and roasted cumin powder and simmer it for 5-6 mins until the mixture is thick. Ragda thickens gradually when it sits,do not make it very thin(runny) or dry.Ragda should be thick and slightly runny.
Add kala namak and chaat masala and mix well. Keep it HOT until you serve pani puri.
for pani:
Grind mint leaves and coriander leaves with ginger, green chilles, salt, sugar, lemon juice, chaat masala, cumin powder and black salt(kala namak) to a fine paste.
Reserve half the paste aside and mix the rest of the ground chutney with 4 cups of water and mix nicely. You can store the left over green chutney and use it for other chaats or freeze it for later use.
Add 3-4 tbsp. of Meetha(sweet) chutney and pani puri masala and mix well. Now taste the water and adjust the pani taste according to your wish by adding either extra sweet chutney or ground mint chutney or pani puri masala or more water. If you balance the pani right the pani puri tastes more delicious. It should be slightly chatpata but well balanced with flavors. Remember that the ragda is slightly bland and also we do not serve Meetha chutney along, so balance the flavors accordingly. Sprinkle some coriander leaves and chill it for 3-4 hrs until the flavours are blended well. Keep the pani COLD until serving.
to serve Ragda Pani Puri:
Arrange 8 puris in a plate with some ragda ,onion-coriander mixture aside and a bowl of pani.
Make holes in the puris and stuff it with 1 tbsp. hot ragda and top it with onion-coriander mixture and dip it in cold pani and enjoy!!
ragda pani puri
Notes:
I strongly suggest to use Meetha chutney in the pani recipe as it elevates the taste of pani puri to a different extent. In case if you do not have Meetha chutney soak a gooseberry sized tamarind in 1/4 cup of water and extract pulp. Simmer it along with 4-5 tbsp. of sugar or Jaggery until it is thick and let it cool completely before you use it. Though you can use the tamarind mixture mixed with sugar directly, I suggest you to simmer the tamarind-sugar(jaggery) mixture which tastes better than just the plain tamarind-sugar mixture.
If you do not have pani puri masala in hand you can even use jaljeera powder instead. If you do not have both you can increase the quantity of chaat masala in the recipe.
This Ragda puri tastes best when the ragda is served hot and the pani is served chilled.
The usage of onions is entirely optional, I add it sometimes and skip sometimes.
You can slightly spice up the ragda by adding 1/2 tsp red chili powder to it while it is simmering.
If you like you can even add boiled and slightly mashed potato to the ragda mixture.
ragda pani puri

If you love chaats, check out few other chaat recipes here in my blog:
Aloo Chana Chaat
Bhel Poori-Sookha waala
Canape Sev Poori
Dahi Bhalla
Dahi Puri
Pav Bhaji
Ragada Patties
Technorati Tags: ragda pani puri, mumbai style pani puri recipe, pani puri recipe, chaats, indian chaat varieties, golgappa recipe, mumbai street food, ragda recipe, quick pani puri recipe, street food
prathibha Garre at 9:16 AM
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Paneer Butter Masala Recipe-Restaurant style

   Ingredients needed

   Onion -2
   Tomato puree - 1 cup
   Ginger garlic paste -1 tbsp
   Paneer - 200 grams (I used home made paneer)
   Cashew nuts -2 tbsp
   Kasuri Methi -3/4 tsp (dry fenugreek leaves)
   Salt as required

   Spice Powder

   Garam masala powder - 1 tsp
   Coriander powder - 2 tsp
   Chilli Powder - 3/4 tsp
   Turmeric powder - 1/4 tsp

   For the seasoning

    Butter- 2 tbsp + Oil-1 tbsp
    Cinnamon -1 inch piece
    Cloves- 2
    Cardamom -1

   For Garnishing

   Fresh cream - 1/4 cup (dairy cream)
   Finely chopped coriander leaves

Preparation

Making paneer butter masala is a breeze if you keep all the 4 paste ready.

Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.

Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.

Cashew nut paste- Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.

Keep Ginger garlic paste ready -1 tbsp

Cut paneer into cubes. I used homemade paneer.

Method

Heat 2 tbsp butter +1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.

Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.

Then add tomato puree and all the spice powder mentioned under spice powder.

Cook until the raw smell of the tomato goes and it starts leaving oil.

Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.

Add the paneer cubes to the cooked tomato paste.

Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.

Garnish with fresh cream and serve with pulao or roti or chapati.

Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.

Important tips for beginners

You have to brown the onions or onion paste well. Do not add tomato paste before that.

Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.

Adjust water according to the consistency required.

The above tips are common for most of the Punjabi subzi/ side dishes

Kaju Curry

Ingredients

2 tablespoons butter
1 tablespoon ginger garlic paste
3 tablespoons onion paste
2 tablespoons cashew nut paste
1 tablespoon cuscus paste
2 tablespoons coconut paste
2 teaspoons red chili powder
2 teaspoons garam masala powder
1 teaspoon haldi (turmeric) powder
3 tablespoons fresh cream
2 tablespoons milk
salt as needed
vegetable oil as needed
1 cup cashew nuts

Directions
 

1. Heat a pan with butter, add ginger-garlic and onion pastes. Fry for 3 minutes. Now add cashew nuts, cuscus and coconut pastes . Mix well.
2. Now sprinkle red chili, garam masala and haldi powders. Mix well and then add fresh cream, milk and salt. Stir and boil for 2 minutes. Set aside.
3. Heat a deep frying pan with oil. Deep fry the cashew nuts and add the nuts to the gravy. Stir and mix and serve.

Pregnancy Week by Week: Week 8

Although your little one's only the size of a gumball now, most of her is starting to form. Read on to find out more about what happens in week eight in your pregnancy.

Your Baby

Last week, your baby’s brain started to develop into three distinct structures. This week, other body parts are beginning: Hands and feet are forming tiny webbed fingers and toes. And the tail your little one has been sporting starts to disappear. 

The extremities aren't the only things developing! Your baby’s intestines also begin to form a middle loop, which moves into the umbilical cord because there's not enough room for it in the abdomen. Even at this early stage, the intestines are working to carry waste away from the body. 

A month from now, when there's more room in your little one's belly, the intestines will move back into the abdomen and out of the cord.

Your tiny resident is about the size of a gumball, weighing in at about 0.25 grams and measuring anywhere from 7 to 17 millimetres (roughly 0.5 inch). But the embryo's shape is more cubical than round.

Your baby’s body is also beginning to become sensitive to touch. This is because the developing nervous system is already communicating with the muscles. 

Your Pregnancy

It's time for your first prenatal visit! Whether you pick an ob-gyn, a family physician, a nurse practitioner, or a midwife, it's important that you be comfortable with his or her philosophy and practices. 

Your visits are usually scheduled once a month until the last two months, then more frequently until birth. These check-ups offer the perfect opportunity to ask questions - so don't hesitate to bring up any concerns, large or small! Write them down between visits so you won't forget. 

It’s a subject of much debate: When should you share your exciting news with the rest of the world? Some couples tell close friends and family right away, while others choose to wait until they're past the first trimester, when they’re well on their way. 

Some women prefer to wait until they're showing. When it comes to telling your boss, only you can make that decision. If you have a high-risk pregnancy (or if morning sickness is keeping you tethered to the bathroom), you may need to share the information sooner rather than later so you can discuss a flexible work schedule. 

Whatever the case, know that you can't be fired from your job for being pregnant if you work for a company of 15 or more employees, under the Federal Pregnancy Discrimination Act of 1978. And most states have additional legislation to protect those who work for smaller businesses. 

From the Experts

"[Fatigue] is a common symptom in early pregnancy," says expert and registered nurse Elaine Zwelling. "A good diet, plenty of sleep, and exercise can go a long way to heading off exhaustion."

Apple Chutney

Ingredients

• 6 Granny Smith apples, peeled, cored and half-inch diced
• 1 cup chopped yellow onion
• 2 tablespoons minced fresh ginger
• 1 cup freshly squeezed orange juice (2 oranges)
• 3/4 cup good cider vinegar
• 1 cup light brown sugar, lightly packed
• 1 teaspoon whole dried mustard seeds
• 1/4 teaspoon hot red pepper flakes
• 1 1/2 teaspoons kosher salt
• 3/4 cup raisins
  

Receipe

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks

Polenta Cake with Blackberries and Fresh Corn

This tender cake brings out the sweet side of fresh summer corn.

Cake

• 1 cup plus 2 Tbs. unbleached all-purpose flour, plus more for pan, divided
• ⅔ cup stone-ground yellow cornmeal or polenta
• ⅔ cup sugar
• 2 tsp. baking powder
• ½ tsp. coarse sea salt
• 6 oz. firm silken tofu, drained (about ⅔ cup)
• ⅓ cup olive oil
• ½ cup almond milk
• ¾ cup corn kernels from freshly shucked corn on the cob
• 1 cup blackberries (about 4 oz.)
• 1 tsp. confectioners’ sugarSauce
• 3 cups blackberries (about 12 oz.), divided
• ¼ cup sugar
• 1 Tbs. lime juice
• 2 tsp. chopped fresh thyme, plus sprigs for garnish
• 1½ tsp. grated lime zest     

Reciepe

1  To make Cake: Preheat oven to 375°F. Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.

2  Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl. Remove 1 Tbs. cornmeal mixture; set aside.

3  Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth. With machine still running, pour in oil. Stir with spoon, add remaining 2 Tbs. flour, and pulse 10 seconds more, to combine. Transfer to bowl, and whisk in almond milk. Stir almond milk mixture into flour mixture. Toss corn kernels and blackberries with 1 Tbs. reserved cornmeal mixture, and fold into batter. Transfer to prepared cake pan.

4  Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.

5  Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat. Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened. Transfer to serving glass or bowl, and cool 15 minutes. Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.

6  Unmold Cake on wire rack to cool. Sift confectioners’ sugar over Cake.