Kasayam For Cold

Ingredients

*Dry Ginger (Chukku)  - 1" piece
*Black peppercorns (Mialgu)  - 5-6
*Thippili (Long Pepper) - 1 piece
*Coriander seeds - 5-6
*Cumin seeds - 1 tsp
*Basil (Tulsi) leaves - 5
*Ajwain leaves - 2
*Water - 2.5 cups
*Panam Karkandu/ Honey/ Karupatti - to sweeten

Add if available

*Thoothuvalai leaves - 2
*Kuppaimeni (Indian Nettle) leaves - 2
*Mint Leaves - 2-3

Method

*Slightly crush the seeds (coriander, cumin, peppercorns), thippili (long pepper) and dry ginger using a mortar and pestle.
*Take the water in a sauce pan. Add the crushed items.
*Tear and add the herbs. If you have dried herbs, add as such.

Neer Dosa

1. soak 1 cup rice in enough water for 4 to 5 hours or overnight. i generally soak overnight and then grind them the next day.

2. drain the soaked rice and add them in a wet grinder jar.

3. just add enough water for grinding the rice. if you add all the water then you won’t be able to grind the rice well.

4. grind to a smooth batter and then take it in another bowl or pan. the batter should not have tiny coarse particles of rice. if the grinder becomes hot, then wait for some minutes and then grind again.

5. add more water to get a thin flowing watery consistency almost like that of milk. i added 2 cups of water for 1 cup of rice. the addition of water depends on the quality and kind of rice. so add water accordingly. you can add from 1.5 to 2 cups of water.

6. add salt as required.

7. in a cast iron pan or a non stick pan. drizzle ½ tsp of oil. before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. if the water droplets sizzle and evaporate, then the pan is ready to make dosas. avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.

8. just spread the oil all over with a spoon. you can also use a small piece of cotton kitchen towel to do the same. or you can dip half of an onion in oil and smear the pan with the halved onion.

9. stir the batter in the pan/bowl and take a ladle full of batter.

10. then pour the batter moving outwards to inside like the way we do for rava dosa. or you can just spread the batter and tilt/rotate the pan. do not spread the batter with the back of the ladle like the way we do for regular dosas.

11. fill in the large gaps too with some of the batter.

12. cover with a lid and cook the neer dosa till done. don’t brown it.

13. here the neer dosa is done. neer dosa is never flipped. just the base has to be cooked well. when the dosa is cooked, it separates from the pan.

14. make a triangular fold on the tawa itself.

15. then remove the dosa and place it in a plate. make neer dosas this way and place them separately without them touching each other in a plate. once they cool down, you can keep them in a casserole or an airtight container/dabba.

16. serve neer dosa hot or warm with coconut chutney, veg sagu, veg korma. neer dosas remain soft even after they get cooled down. so you can serve them later too.

Naan Katai

Ingredients

(measuring cup used, 1 cup = 250 ml)
1 cup maida or all purpose flour, 125 grams
¼ cup besan/gram flour, 40 grams
½ tsp baking soda
1 tsp baking powder
2 tbsp sooji/fine rava/cream of wheat, 20 grams
2 to 3 pinches or ⅛ tsp nutmeg powder or grated nutmeg
½ tsp cardamom powder
½ cup ghee (semi solid) or butter at room temperature, 80 grams
½ cup sugar, 100 to 110 grams or ⅔ cup powdered sugar or icing sugar or as add as per taste
½ tbsp dahi/curd or yogurt
1 to 2 tbsp milk
few almonds or chironji/charoli

Instructions

powder the sugar finely in a grinder.
then cream the ghee and powdered sugar with a electric mixer or blender. you can also cream in a food processor.
the mixture should become smooth, light and creamy.
sift the the following dry ingredients - maida or all purpose flour, gram flour/besan, baking powder and baking soda. keep the sifted dry ingredients aside.
add curd/yogurt to the creamed ghee+sugar mixture. mix very well.
now add the sifted dry ingredients. also add the sooji/rava/cream of wheat, cardamom powder and nutmeg powder.
gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
pinch medium sized balls from the dough.
roll them evenly in your palms. slightly flatten them. press chironji or almonds on the top lightly.
you can also make some criss cross designs on the nankhatais with a fork or toothpick.
place the cookies in a baking tray.
keep some space between them as they expand while baking.
bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
remove and place them on wire racks.
when cooled, store the nankhatai in an air tight container.

NOTES
as the temperatures vary in different oven models, keep an eye while baking. if the nankhatais are not baked enough then bake them for some more minutes.

11 different names of Pani Puri in different locations of India

Whoa! You did NOT know these. Oh, and by the by, we are not to be held responsible for all the hunger pangs that'll assail you after reading this.

1. Pani Puri

The most obvious one, this is the most popular name in most parts of India and the world. Pani Puri is used in Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu and even in parts of Nepal. Although addressed by the same name in all these regions, the pani puri greatly varies in taste. While in Mumbai it is predominantly the hot ragda (thick white peas curry) variety that you get with the meetha imli chutney, in MP, there is potato mash added and noboondi in the water. In Gujarat, the tradition is to add finely diced potatoes with some boiled moong, sweet chutney made of dates and boondiadded to the paani. In Bangalore, onions are also added to the mix. VaticaAnd we are sure you're getting hungry reading all this about Pani Puri.
2. Puchka

More famous in Eastern India (West Bengal and Assam) as Puchka, the snack is also called by the same name in Bangladesh. Puchkas are quite different from pani puris in terms of content and taste. Puchkas use a mixture of boiled gram and mashed potatoes as the filling, the chutney is tangy rather than sweetish and the water is spicy. Puchkas are also slightly bigger in size and the puris are darker in colour. Bihar and Jharkhand also know the delicious snack as Puchka.

3. Gol Gappe

The delicious snack of puris filled with tangy water is known as Gol Gappe in Northern India. Almost all of North India, except Haryana, refers to it as Gol Gappe. The taste in Northern India is pretty much the same and it is a favourite. With Gol Gappa stalls lining every street and corner, this is probably equivalent to North India what Vada Pav is to Maharashtra. Gol Gappe are made from a mix of potato and chickpea stuffing, chutney and very tangy water. The water has a dash of mint and lots of spices added to it. Also, in some places in North India, the puris for the Gol Gappe are not very round but slightly longish. FeauteeNathu Sweets, Bengali Market in Delhi is the best place to relish some delish Gol Gappe.

4. Pakodi

Do not confuse these with the very famous pakodas, but pani puri is referred to as Pakodi in some interior parts of Gujarat. The taste and the preparation remains similar though there are considerable differences. Sev is sometimes an interesting addition to Pakodi in some places. Pakodis generally leave the sweet chutney out but incorporate onions. The water is heavy on mint and green chillies. Quite a deviation from the sweet-spicy snack, pakodis are quite stuffed and spicy.H2 Photography 21 Wordpress BlogSantosh Dabeli & Pakodi Centre in Gandhinagar is one of the most famous places in Gujarat to enjoy Pakodis.

5. Paani ke Patashe

Literally translated from both the main ingredients of the dish, puris and the tangy water, Paani ke Patashe is what pani puri is called in parts of Haryana. The taste though is quite similar to that of Gol Gappe.

6. Patashi

Not to be confused with the sweet made of sugar, Patashi is another name for pani puri. Popular as Patashi or Paani ke Batashe in Rajasthan and Uttar Pradesh the main ingredients here involve the use of different spices for the water though the filling stays the same, i.e, potatoes and chickpeas or gram. In Lucknow, one can taste Paani ke Batashe with 5 different types of water, called Paanch Swaad ke Batashe (spheres of 5 tastes), famous at Hazratganj. The water for Patashi is generally made from dry mangoes.

7. Gup Chup

A very interesting name this. Pani puris are called Gup Chup in parts of Odisha, South Jharkhand, Chhatisgarh, Hyderabad, and Telangana because of the sound they make when the puris burst and the water fills the mouth. Gup Chups generally consist only of boiled chickpeas or white peas and spicy water, eliminating the potatoes. As a result, they are much lighter to eat. Onions are not always added but can be,

8. Phulki

While Gujaratis refer to chapati asphulkas, pani puri is called Phulki in the eastern parts of Uttar Pradesh and some regions of Nepal. The preparation for Phulki is the standard and it is only the name that differs. Phulki is traditionally not used as it is often confused with the Ramadan savoury of Dahi Phulki, which is essentially dahi vadas where the vadasare made of chickpeas instead of split black lentils. Phulki is not very common and rarely used though.

9. Tikki

It is only in Hoshangabad in Madhya Pradesh where pani puri is referred to as Tikki. For the rest of the world, Tikkis are aloo tikkis but for these guys, tikkis are yummy puris stuffed with potatoes or chickpeas and dipped in tangy water!

10. Padaka

Once again, a one-off name, Padaka is what the people of Aligarh, UP, call pani puri. 

11. Water Balls

The poor English perhaps had no idea what to call these so they simply translated pani puri to water balls. The funniest name of pani puri so far!

Paneer Butter Masala

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.

Pulse bhel

Ingredients:

2 Cups of Boiled Pulses
2-3 tsp of Green Coriander Chutney
2-3 tsp of Date and Tamarind Chutney
1-2 tbsp of warm curd / yogurt.
1-2 tsp lemon juice
Salt and Chaat Masala to taste
Chopped Tomatoes for Garnishing
Chopped Coriander for Garnishing
Mild Sev for Garnishing

Method:

Add all the ingredients in a bowl and mix well. Add salt, chaat masala and lemon juice as per the taste. Serve it in a serving bowl and garnish it with chopped tomatoes, coriander and sev. Have a healthy and tasty chaat ready in minutes.

Tip:

For more healthier version, you could use low-fat yogurt/curd and replace sev with crushed roasted papad.
Black Chickpea will take longer time to be soaked and boiled.

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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