Pani Puri (Sindhu)

PANI PURI

Ingredients To make puri: 

1 cup Rava / Semolina 

3 tbsp Fine Wheat Flour/Maida 

1/4 tsp Baking Soda

1/2 tsp Salt 

Oil to deep fry 

To make pani: 

1/2 cup Tamarind Pulp 

2 cups Water

2 tbsp Jeera Powder

2 tbsp Jeera 

1/2 cup Coriander Leaves 

3 Green Chilly  

1 cup Pudina Leaves 

1 tsp Salt 

2 tsp crushed Jaggary or Sugar

To make stuffing: 

2 medium boiled potatoes

1/2 cup boiled dried yellow peas/ small chickpeas

salt to taste

1-2 tbsp chat masala

1 tbsp chopped coriander 

1-tsp oil

METHOD :

To make puri -

1) Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

2)Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.

3)Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

4)Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.

5)While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.

6)Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.

To make stuffing -

1)Boil the potatoes until tender. In a deep pan, heat the oil, and add the potatoes, chickpeas and the chaat masala. 

2)Stir until everything is well mixed and the potatoes are roughly crushed. Add the fresh coriander and stir together. 

3)Taste and adjust seasoning. 

Note: Chaat masala normally has salt in it so you don't need to add more salt.  

To make Pani -

1)Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.

2)Mix all the ingredients of the pani along with the green paste. Dissolve the sugar properly. Adjust the spices according to taste.

3)Strain through a wire strainer to remove any rough bits.Then pani is ready to serve.

To Serve -

_ Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some pani prepared earlier. Stir the pani before using to mix all the masalas.

_Enjoy homemade pani puri or golgappa ....

--- Sindhu

Bobbarla Chat - serves 2

BOBBARLA CHAT

Ingredients -

 Bobbarlu (black eyed peas) soaked overnight          - 1cup

mint leaves ,corriander,curry leaves chopped          - each 1 spoon

onion chopped                                                                                    - 1 cup

tomato finely chopped                                                                 - 1 spoon

boiled and smashed potato                                                       - 1

chat masala                                                                                          - 2 teaspoon

salt n chilli pwder                                                                             - 1 teaspoon

tumeric                                                                                                    - 1 teaspoon

tamarind paste                                                                                   - 1 spoon

oil or ghee                                                                                               - 2-3 teaspoon

Method -

1) Boil 1 cup of bobbarlu (black-eyed peas) with 3-4 cups of water until tender.

2) Heat 2 tsp of oil/ghee in a wide skillet.And add all chopped mint,coriander and curry leaves. 

3) Add chopped onions,tomatos and  let them fry for few mins.

4) Then add potato and boiled bobbarlu,fry for 2mins.

5) Add salt,chillipowder,tumeric,chat masala and tamarind paste to above.Add little more water if needed.Let them cook for 2-3 mins.

6) It's almost done now.You can garnish with dahi,sev or papdi and serve it.

--- Sindhu

Aloo Parotas Recipe - serves 2-3 persons

ALOO PAROTAS

INGREDIENTS :

Dough:

1 cup whole-wheat flour

1/2 cup water (Use more as needed)

Pinch of salt

Potato Filling :

2 medium potatoes

1/4 teaspoon salt

1/4 teaspoon tumeric 

1/2 teaspoon Jeera

1 chopped green chili

1 tablespoons chopped corriander

1/2 teaspoon garam masala (optional)

Little mount of whole-wheat flour for rolling 

Oil to cook

METHOD :

 

1)Mash the boiled potatoes.

2)Knead the normal roti dough adding salt and little oil. Knead it in to a soft dough.

3)Divide the dough into medium sized balls.

4)Add turmeric powder, masala powder, salt, chopped coriander, green chillies into the mashed potatoes.

5)Mix the ingredients well with the potatoes.if you want to remove that raw taste, you can little this stuffing in 2-3 spoons of oil .

6)Then,take a medium size dough ball and roll out half way to a roti and fill in the potato paste and close the roti as a sack and flatten it in between your palms.

7)Roll out the same again very gently into a roti.Takecare that the stuffing doen't come out

8)Put the roti on the tawa on high flame leaving oil on sides.

9)Flip it, once it is slightly brown in colour and reduce the flame and leave some oil again on the sides and on the roti.

10)Flip it again and apply oil on the roti and roast on medium flame until golden brown in colour.

11)Garnish with a cube of butter(optional).or directly u can fry with butter instead of oil

- Serve with dahi. :)

--- Sindhu

Semiya Kheer

                                   Ingredients                            Quantity (4portions)

                                    Ghee                                      50 grms,  

                                    Vermicelli                              300 grms, 

                                    Milk                                       500 ml,

                                    Sugar                                     300 grms,

                                    Cashew nuts                            50 grms,

                                    Raisons                                    50 grms



Method:

1) Heat ghee and de fry the cashew nuts keep a side,

2) Take same ghee and after southe the vermicelli,

3)Add hot water milk and sugar,

4)When vermicelli cook properly add the cashew nuts...       

 ... Pandu (Swetha)

Kaddu ka kheer

                                       Ingredients                        Quantity (4 portions)


                                      Bottle gaurd                        225 grms,

                                      Milk                                     750 ml,

                                      Sugar                                     250 grms,

                                      Ghee                                        40 grms,

                                      Cashew nuts                            20 grms,  

                                       Kova                                         100 grms.




                         

 Method:

1) Peal and great the bottle gaurd,

2) Boil the greated bottle gaurd and strain the water and keep a side,

3) Fry the cashew nuts ans vessel in ghee and keep a side,

4) Boil the milk and add boil bottle gaurd,

5) Then add kova,sugar ans cook till it is done,

Finally garnish with cashew nuts

 ... Pandu (Swetha)

                   

Sabdan Kheer

                                          Ingredients                        Quantity(4portions)


                                          Sabdhan                              250 grms,

                                          Milk                                    500 ml,

                                          Sugar                                   300 grms,

                                          Cashew nuts                       50 grms,

                                         water                                     500ml 


                               

Method:

1) Wash the sabdhan properly and soak it 15 to 20 minutes,

2) Take a vessel and boil the soak sabdhan along water and add hot milk sugar atlesat when sabdhan is cookes,

3) Garnish with grater coconut and dry fruits.  

 ... Pandu (Swetha)  

Chicken Manchuria

  

                                (CHICKEN MANCHURIAN)

 INGREDIENTS:

1) 4 chicken thighs(pieces)

2) soya sauce-1 tea spoon

3) onion -1(paste)

4)corn flour-1 spoon

5) garlic pods -8(paste)

6) green chillies-8(paste)

7)oil-4 tea spoons

8) salt 

9) tomato ketchup -1 spoon 

PREPARATION:

* SMEAR SALT TO CHICKEN PIECES AND KEEP A SIDE FOR  1hOUR,

*TAKE ONE BOWL AND POUR ONE SPOON OF CARN FLOUR ,SOAK CHICKEN PIECES IN TO THE BOWL ,

* FRY THE CHICKEN IN THE OIL AND KEEP A SIDE,

*HEAT OIL IN A PAN AND ADD GARLIC,ONION AND GREEN CHILLIES FRY TILL IT TURNS TO BROWN COLOUR,

*NOW ADD THIS GARLIC ,ONION AND GREENCHILLIES,TOMATO  KETCHUP ,SOYA SAUCE TO FRIED CHICKEN PIECES,

* COCK AT HIGH FlAME TILL( 8min) CHICKEN TURNS TO SOFT AND ABSORBS KETCHUP AND SOYA SAUCE,

* CHICKEN MANCHURIAN IS READY TO EAT. 

                                                                          ..........   (SRUTHI) :)

                                        

Recipes - Fruit Custard

                                              Fruit Custard

                             Ingredients                    Quantity

                           Custard powder                20grams,
                            Milk                                 500ml,
                           Sugar                                 150grams,
                           Apple                                    1 No.,
                           Banana                                  4No,s,
                           Grapes                                150grams.

                                   
                                

Method:

1)Boil the milk,

2)Mix the custard powder in a littile bit of milk,

3)Add to the boiled milk and keep one staring till the raw flavour of the custard in lost,

4)Add sugar remove from fire,

5)Peal and cut the bananas ,apple in to small pieces,and grapes,

6)Add the fruits in to cool custard ,and refrigerator for 1/2 hour,

7)Served chilled garnish with cherry
 
  
                          

                             

Recipes

CHICKEN BIRYANI

         Ingredients                      Quantity (4 portions)

Basmati Rice                         225grams ,

Chicken                                  500grams,

Onions                                    150grams,

Green chillis                              10grams,

Curd                                           80ml,

Oil                                             80ml,

Ginger garlic paste                     30grams,

 Whole garam masala                  15grams,

 coriender                                      1bunch,

     salt                                                To taste,

     Mint                                              1/2bunch,

    Garam masala powder                 30grams,

   Turmaric                                      A pinch,

Lemon                                         2No's,   

 Red chilli powder                       A pinch.

MENU:

1) Clean and wash the chicken,

2)magnite chicken with lemon juice,curd,ginger garlic paste,turmaric,brown onions,chilli powder,green chillis,salt,and garam masala,,,,,,,and all  add these ingredinets keep a side for 40mn/1hr,

3)Pick,clean and wash and soak the rice,

4)Slice the onions,slit the green chillis,

5)Pick fat oil in a vessel add whole garam masala ,onions,green chillis fry some time.

6)Drain and cook the rice in a hot water add whole garam masala,salt and keep a side ,

7)Add chicken to vessel and mixed well and cook it for few minutes ,

8)And cook the half boiled rice top of the chicken,

9)Add the charp coriender, mint and onions added on the top of the rice,

10) Shake the vessel simmer the fire seal the lid with the dough.

                                                     

Recipes

Masala kulcha

               Ingredients                    Quantity ( 4portions )

        Refine flour (Midha )        250grams,

         Onions                                   25grams,

         Carrots                                  25grams,

          Beans                                     25grams,

          Chilli powder                          10grams,

          Green chillis                           10grams,

            Salt                                            A pinch,

          Oil                                              To fry, 

        Coriender                                  Pinch.

                                                                               

Menu :

1)Sieve the refine flour,

2)And make a soft dough with water,

3)And keep a side with covered wet cloth,

4)Chopp the Onions,Carrots,Beans,Green chillis,and sallow fry them in the oil with the adding of Salt,Chilli powder,coriender,

5)Make a Roti and keep the sallow fry masala and cover with another roti,

6)Heat the pan and fried the roti on both sides with simmering oil on it,

7)Arrange the sallow fry kulchas one on the other in the bread basket

                                                                                                          ----- swetha(pandu)

Recipes

వెజిటబుల్ మంచూరియా 

 Carrot తురుము  : 1 cup 

Cabbage  తురుము : 1 cup 

ఉల్లికాడ     : 1/2 టీ స్పూన్ 

వెల్లుల్లి రేకులు : 2

పచ్చిమిర్చి : 1

నూనె : తగినంత 

మొక్కజొన్న పిండి : 2 టేబుల్ spoons 

సోయా Sauce  : 1/2 టేబుల్ spoons 

చక్కెర : 1/2 టీ స్పూన్ 

మిరియాల పొడి : 1/2 టీ స్పూన్ 

అజినో మాటో : చిటికెడు 

ఉప్పు : తగినంత 

 తయారు చేసే విధానం :  పచ్చి మిర్చి, ఉల్లి కాడ ను సన్నగా తరుక్కోవాలి. తరువాత ఒక వెడల్పాటి పాత్రలో Carrot తురుము, cabbage తురుము, పచ్చి మిర్చి లో సగం, మొక్క జొన్న పిండి ఒక టేబుల్ స్పూన్ ఉప్పు వేసుకొని అన్నింటిని బాగా కలపాలి. ఈ మిశ్రమాన్ని చిన్న చిన్న బాల్స్ లా చేయాలి. 

కడాయిలో నూనె పోసి వేడి అయిన తర్వాత తయారు చేసిన బాల్స్ ని అందులో వేసి దోరగా వేయించుకొని, పక్కన తీసి పెట్టుకోవాలి. మరొక కడాయి తీసుకొని 2 టేబుల్ spoons నూనె వేసి వేడెక్కిన  తర్వాత వెల్లుల్లి, మిగిలిన పచ్చి మిర్చి ముక్కలు, ఉల్లికాడ ముక్కలు వేసి సన్నని మంట మీద మగ్గనివ్వాలి. అవన్నీ మగ్గిన తర్వాత కొద్దిగా నీటిని వేసి అందులో ఉప్పు, అజినోమోటో, మిరియాల పొడి, సోయా Sauce, చక్కర వేసి సమంగా కలిపి ఉడికించాలి. తర్వాత ఒక టేబుల్ spoon మొక్క జొన్న పిండిని చన్నీటిలో కలిపి ఉడుకుతున్న మిశ్రమంలో పోసి మరవనివ్వాలి. అన్నీ కలిపి చిక్కబడిన తరువాత ముందుగా వేయించి ఉంచిన బాల్స్ ను వేసి సన్నని మంట మీద మూడు, నాలుగు నిమిషాలసేపు ఉడికించి దించాలి. చివరగా సన్నగా తరిగిన కొతిమీరతో అలంకరించి Serve చేయాలి.