Easy Pani Puri Recipe

INGREDIENTS 

measuring cup used, 1 cup = 250 ml

other ingredients:

24-30 puris ( you could buy these puris readymade or make them at home)

1 small bowl of tamarind chutney or tamarind dates chutney

For the stuffing 

2 to 3 medium potatoes

1 small to medium onion

1 to 1.5 tbsp chopped coriander leaves

1 tsp roasted cumin powder

1 tsp chaat masala powder

¼ tsp red chili powder (optional)

black salt as required

For the Pani Recipe:

½ cup chopped mint leaves

¾ cup chopped coriander leaves

1 inch ginger, chopped

1 green chili, chopped (for a spicy pani, add about 2 to 3 green chilies)

1 tbsp seedless tamarind, tightly packed

3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required OR 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)

1 tsp roasted cumin powder (bhuna jeera powder)

1 tsp chaat masala powder

2 to 3 cups of water (add water as per the consistency you want)

1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)

black salt as required

INSTRUCTIONS

Preparing the Stuffing:

Boil the potatoes till they are cooked completely.

Peel them and then chop them.

Finely chop the onion.

In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

In a blender add all the ingredients mentioned above for the pani.

Add little water and grind to a fine chutney.

Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.

Add the boondi to the pani.

You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani Puri:

Crack the top of the puri with a spoon.

Add 2 to 3 tsp of the boiled potato-onion filling in the poori.

Stir the green pani first and then it and the sweet chutney as per your taste.

Serve the pani puri immediately.

You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

mirchi bajji

Ingredients 

6 bhajji mirchi (green chilies,plump and long)
¾ cup besan flour /gram flour/ chickpea flour
1 to 1 ½ tbsp. corn flour or semolina
Salt to taste
½ tsp ajwain (carom seeds / vaamu)
¼ tsp ginger garlic paste (optional)
¼ tsp red chili powder (optional)
¼ tsp turmeric
Pinch of cooking soda (if you skip this they will not puff)
Oil for deep frying


Instructions

Wash the chillies and slit them in the centre length wise, de-seed and set aside
Heat oil in a pan for deep frying
Mix flour, salt, soda, turmeric, red chilli powder ginger garlic paste  thoroughly.
Add water little by little to get the right consistency, not thin and not too thick. The batter should just coat the chilli when it is dunked in the batter. Too thin batter will begin to drip off from the chillies .Too thick will not cling on to the chillies. Once you finish mixing, just whisk 4 to 5 times with a fork on a medium speed.
Once the oil is hot enough, reduce the flame to medium. Dip the chillies completely in the batter and sweep off the batter with the edge of the batter bowl, from the side where the chilli has been slit. So the slit part does not have any batter on it.
Fry till they turn golden, transfer them on to a kitchen tissue.
Once you finish frying all, revert them back to the hot oil to fry them again for 1 to 2 mins, to keep them crispy for longer time.
Mix all the stuffing ingredients and stuff them and serve immediately with a cup of tea.

Tangy Garlic Chicken

Ingredients 

3 tablespoons olive oil

5 skinless, boneless chicken breasts, cut into bite-size pieces

2 cloves garlic

1/2 lime, juiced

handful chopped fresh coriander

salt and pepper to taste

Directions

Heat the oil in a large frying pan over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the lime juice and coriander, and season with salt and pepper. Cook just until heated through. Remove garlic from pan. Serve chicken with rice and vegetables.

Italian Mushrooms and Spinach

Ingredients 

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
200g mushrooms, sliced
275g fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
100ml chicken stock or white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions

Heat the olive oil in a large frying pan over medium high heat. Sauté onion and garlic in the oil until they start to become tender. Add the mushrooms, and sauté until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and sauté, stirring constantly for a few minutes, until spinach is wilted.
Add the vinegar, stirring constantly until it is absorbed, then stir in the stock/wine. Reduce heat to low, and simmer until the stock has almost completely evaporated. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Chicken Hariyali Tikka

Ingredients 

half a bunch fresh coriander
10 mint leaves
1 (2cm) piece fresh ginger
2 cloves garlic
1 tablespoon lemon juice
1 green chilli, seeded
1 tablespoon salt
450g skinless, boneless chicken breasts 

Directions

In a food processor or mixie, purée the fresh coriander, mint leaves, ginger, garlic, lemon juice, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.

Cook in a large pan over medium heat till the inside is no longer pink and outside is golden brown, stirring often to prevent it from sticking to the pan. Or if using the grill. Preheat it and lightly grease a baking dish.

Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.