Pani Puri

Ingredients

For The Puris1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste

For The Pani1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
salt to taste

Other Ingredients1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained

Method
For the puris

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Tips

1. You can use ragda instead of the sprouts or boondi.

Mangloore DOSA

Ingredients:
Rice - 1 cup
Parboiled Rice - 1 cup
Fenugreek Seeds - 1 tsp
Urad Dal - 1/4 cup
Poha - 1/2 cup, washed and drained
Curd - 1/2 cup, whisked
Salt as per taste
Coconut - 1 cup, graed
Oil for shallow frying

Method:
1. Combine the regular and parboiled rice, dal and fenugreek seeds.
2. Wash well and soak in water for 2 hours.
3. Drain and grind till almost smooth but still a little grainy, gradually adding 1 to 1 1/4 cups of water.
4. Add poha and grind till smooth, gradually adding 1/2 cup of water (or less).
5. Add curd and salt.
6. Set aside for 8 hours to ferment.
7. Just before cooking, add grated coconut.
8. The batter should have a thick pouring consistency. Add more water if necessary.
9. Heat a tawa over high heat.
10. Lower heat and add little oil.
11. Pour a ladle of batter and spread it out with the back of ladle.
12. Dribble 1 tsp of oil around the edges.
13. Cover and cook for 2 minutes till base is crisp and golden.
14. Serve hot.

Veg spring roll

Ingredients:

• 3 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 2 green onions, sliced into matchstick pieces
• 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
• 1/2 cup shredded or finely chopped cabbage
• 4-6 shiitake mushrooms, cut into matchstick pieces
• 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
• approx. 2 cups bean sprouts
• 1/2 cup fresh coriander, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• 2 Tbsp. oil, plus more for deep-frying
• 1 pkg. spring roll wrappers (thawed if frozen)
• STIR-FRY SAUCE:
• 2 Tbsp. regular soy sauce
• 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)
• 2 Tbsp. lime juice
• 1/4 tsp. sugar
• TO SERVE:
• Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), green onion, and chili. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Remove from heat and add bean sprouts, tossing to mix in. Then do a taste test for salt, adding a little more fish or soy sauce if not flavorful enough.
3. To assemble rolls, lay spring roll wrappers on a clean working surface. Place one heaping Tbsp. of filling on each wrapper (if using large wrappers, you will need more). Spread filling along the width of the spring roll wrapper - you'll want to do this 2/3 of the way down, closer to you so you have room to roll it. Try not to include too much of the liquid left from the wok/pan (a slotted spoon works well for this).
4. Sprinkle some of the fresh coriander and basil over the filling. Then fold the left and right sides of wrapper over filling. Lift up the end nearest you and tuck over, rolling upwards. Secure by dipping your fingers in some water and wetting the end, "pasting" it shut.
5. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When oil begins to form snake-like lines across the bottom of the pan, the oil is starting to heat up. To test it, dip one corner of a spring roll into the oil. If it begins to sizzle and cook, the oil is ready.
6. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.
7. Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above).

Bhature

ingredients

    2/3 cup (150 ml) plain curd/yoghurt
    2 tsp sugar or brown sugar
    1/2 tsp baking powder or 1/2 tsp baking soda
    1½ cup (150 gm) white flour
    3 cups (300 gm) atta or whole wheat flour
    2 tsp salt
    1 tbsp ghee or butter
    1/2 cup (125 ml) warm water
    ghee or vegetable oil for deep frying

method:

   1- You will have to start the night before.
   2-  In a bowl take the yoghurt, sugar, baking powder and white flour.
   3- Mix well all the above 4 ingredients.
   4- Cover the bowl with a cloth and set it aside in a warm place overnight or for 8 hours to allow natural      fermentation to take place.

  5-  The next day you will see tiny bubbles on the surface of the mixture. The mixture is ready for the next step when tiny bubbles appear on the surface.

  6-  I have added a close up pic of the mixture.

   7- In another bowl, mix together the wheat flour with salt and rub the ghee or butter into it with your fingertips. Into this bowl, add the fermenting mixture and the warm water. Form a dough with these two mixtures.

  8-  Knead the dough for 5 to 10 minutes or until it is silky smooth. Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.
 
9- This is how the dough appears after 2 hours.
 
10- Knead the dough again.

  11-  Form it in to 15 balls and roll them into 5-6 inch discs. Heat oil or ghee and deep fry the bhaturas in the same way as you would fry pooris. Serve the bhaturas hot with chole and wedges of lemon and sliced onions.

Dahi Ke Kabab

Hara Bhara Kebab (Vegetarian Kebab Recipe) by Tarla Dalal