The irresistable Paani puri

I doubt if there is anyone in this Universe who dislikes Paani puri.  Known by various names like Puchkas and Golgappas, this is a complete treat on its own.  Kudos to the creator of this awesome chaat and one can go on with puris after puris as it is very light on the stomach too.  It is an art to break a small portion of the puri, fill it with all goodies and dip it straightway in the paani and gulp it.  This is one such dish where even the elite and sophisticated stuff their mouth with the puri without giving it a delicate bite.  To be frank, the roadside ones are quite delicious and if one is not too fussy about the hygiene part, I would recommend to give it a try.  Each one has their own filling and now there are flavours of Paani too like Nimbu, Adrak, Pudina exclusive etc etc.  But, I personally prefer our good old original flavour.  Here goes the recipe.

Ingredients:

Puris -20 nos.
Potatoes - 4 to 5 (boiled and mashed)
Black chenna - 1/2 cup (Boiled)
Assorted Sprouts - 1/2 cup
Boondhi - 1/4 cup
Coriander leaves - finely chopped
Onions - finely chopped (optional)

Ingredients for 'Paani'

Mint leaves - 1 cup chopped
coriander leaves - 1 tbsp
Tamarind - 1/2 cup
Jeera - 1 tsp roasted  powder
Adrak
Black salt
Normal salt

Sweet Chutney preparation

Dates - 1 cup
Jaggery - 1 cup
Tamarind - 1/4 cup
Chilly powder - 1 tsp
Salt

Paani preparation: Squeeze out the pulp from the tamarind after soaking it in 3/4th cup of water.  Strain the water through a fine sieve to obtain very clear water without any sediments.  Blend this pulp with Coriander leaves, Mint leaves, Adrak, Jeera till it is done.  Transfer this mixture to a big vessel and add about 5 to 6 cups of water. Add black salt and check the taste.  This paani is to be chilled for a couple of hours at least, for the flavours to blend in nicely.

Sweet chutney preparation:  Deseed the dates and add it alongwith tamarind, jaggery and set it to boil in 3 cups of water. Add the chilly powder and salt and allow the mixture to simmer for 20 minutes till a thick concoction is obtained.  Sieve the mix and check for taste.

Stuffing preparation:

Boil the potatoes, mash and add salt.  Sprout lentils of your choice. Boil kaala chenna with salt and set aside.  Salted boondhi, finely chopped coriander leaves and onions to be kept ready.

Paani puri :

Crack open the puri and make a hole of diameter 3/4 inch.  The first item to enter would be the potatoes, then the sprouts, black chenna, salted boondhi, coriander leaves, half teaspoon of sweet chutney and the onions.  Now, this stuffed puri has to be dipped in the Mint paani and to be consumed immediately.  To be prepared fresh as and when one is ready to eat.

It was fun with each one enjoying their puri according to their taste.

Thenga maanga sundal

A visit to Marina beach is incomplete without munching the sundal or enjoying the tangy theekka milaga bajji.  I used to admire the young lads mostly in their early teens selling sundal with full vigor.  I personally feel that certain eats would have the fullest satisfaction if had in a small quantity like this sundal which is given in a small paper cone, 4 to 5 mango pieces dipped in red chilly and salt in front of Nallis in T'Nagar etc etc,  But, since I had to wait for another couple of months to visit Chennai and the Marina beach, I prepared at home and it was a huge success and all of us at home had this sundal sitting  in the Corniche which is quite similar to the Marina.

Ingredients:

Chenna - 1/2 kg
Green chillies - 2 tsp finely chopped
Curry leaves - 2 tsp
Coriander leaves - 4 tsp finely chopped
Mustard seeds - 1 tsp
Mango - 1/2 mango finely chopped
Grated fresh coconut- 4 tbsp
Ginger - 1 tsp finely chopped
Salt
Lemon - 2
Oil

Boil the chenna with salt and strain in a colander.  In a heavy pan, add oil and then the mustard seeds, when it splutters add the green chillies, curry leaves and add the cooked chenna. Stir it till it is dry and devoid of any water content.  Now, add the coriander leaves, finely chopped mango pieces, finely chopped ginger, grated coconut  and the juice of two lemon.  Mix well and the spicy 'chat pata' sundal is ready to eat.

'If the divine Creator has taken pains to give us delicious and exquisite thing to eat, the least we can do is prepare them well and serve them with ceremony' - Fernand Point

The irresistable Frankie

During the college days, my sister and me would wait for weekends just to have yummy Frankies.  The famous place where they serve made-to-order frankies were in front of Globus, not sure if it exists now.  A couple of them and we were full.  Those were carefree and fun days with nothing to worry about, missing those years a lot.  If possible, would love to relive and relish those days again.  My sister was a good partner in all our masti, be it good or adventurous.  And, of course we had loads and loads of friends.  It was a mix of mine and my sister's friends, so a birthday party would contain a minimum of 25 to 30 friends and full all day around.  We had a scooty to move around Chennai and within months, we were able to find our ways through gullys and narrow lanes to explore the best food in the city.  Not to miss the Dosa in Karpagambal mess in Mylapore near the Chithrakulam tank, hot bondas from Sangeetha, hot and fresh polis from Poli corner, the tender coconut water and the goodies of Grand sweets. Another favourite of ours was the freshly roasted groundnuts from a small shop in Mylapore, this shop still exists.

Now,coming back to the Frankie recipe - I found that with small additions of chutneys and lemon juice, it enhanced the taste of it.  Here are the ingredients:

Potatoes - 3 big cubed

Carrots   - 2 chopped
Onion     - 1 medium size finely chopped
Capsicum - 1 chopped
Panneer - 1 cup cubed
Wheat flour - 1/2 cup
Maida - 1 1/2 cups
Red chilly powder - 1/2 tsp
Garam masala powder- 1 tsp
Chaat masala
Coriander leaves - 4 tbsp finely chopped
Butter - as desired
Lemon - 2 nos.
Coriander chutney
Tamarind chutney

In a pan, add oil and then the chopped onions and once it turns translucent, add potatoes, carrots, and capsicum. Add salt, garam masala powder and red chilly powder and cook it in low heat till the veggies are just done. Mix the cubed panneer. Allow it to cool.

Knead maida and wheat flour into a dough.  Take a small ball of the dough and roll it very thin to about  6" diameter. Apply butter on one side of the rolled dough and cook it with the butter side down in a tava in medium flame.  Once this side is done, take it out and place on a plate and add the veggies mix in a thin line, add a few drops of lemon juice, some very finely chopped raw onions, coriander chutney, tamarind chutney and finely chopped coriander and finally little chaat masala to the veggies mix.

Wrap it with a parchment paper or foil and ur frankie is good to go.

This is a perfect snack and very apt for parties and picnics.

'Part of the secret of a success in life is to eat what you like and let the food fight it out inside' - Mark Twain

The ever eternal Pav Bhaji

This is the recipe one never gets tired of and it can never go wrong in any kitchen.  I personally feel that the small nuances enhances the taste of any particular dish.  And especially, this bhaji is incomplete without cauliflower, carrots,beans, capsicum and peas to name a few.  These veggies have to be present and cannot be substituted with anything else.  Again, the pav, if freshly baked, does wonders.

During my young days, we had different sources of acquiring butter. One was the traditional method where my mom used to accumulate cream and once a week, butter was churned in a mixer. There used to be a 'Nambisan butter' which used to top up the deficit of the home made. And special occasions like Pav bhaji calls for only Amul butter. Till today, for Pav to be toasted, I prefer Amul butter (although I get Danish Lurpak) and the slight crispiness and the brown crunchy taste is mind blowing. I prefer to make the bhaji simple and not very 'Masaladhar'.

Here goes my version
Ingredients:

Potatoes - 6 nos
Tomatoes - 2 big finely chopped
Carrots - 2 nos chopped
Onion - 1 big finely chopped
Capsicum - 1/2 cup chopped
Beans - 1/2 cup chopped
Peas - 1/4 cup
Cauliflower- 1/2 cauliflower into florets
Coriander leaves - 4 tbsp finely chopped
Ginger - 1 tsp finely chopped
Jeera - 1 tsp
Pav bhaji masala - 3 tsp (I used MDH Pav bhaji masala)
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Lemon - 2 nos.
Amul Butter

Boil potatoes, peel and keep it aside.  Cook carrots, beans, cauliflower,capsicum and keep aside.  Boil peas separately.

In a kadai, add one tablespoon butter, add jeera and the finely chopped onions. Saute it well and then add finely chopped ginger, Pav bhaji masala, turmeric powder, red chilly powder and stir well till the masalas are blended and then add the finely chopped tomatoes and allow it to cook well.  Now, add the cooked potatoes,beans,carrots capsicum and cauliflower. Add salt and mash the veggies well.  Once it is mashed, add water to bring it to bhaji consistency.  Now add the boiled peas and mix well.  If the peas is boiled alongwith other veggies, it will be mashed and will not be visible.

Now garnish with very finely chopped coriander leaves and the bhaji is all set to hold hands with the mighty pav.  Squeeze the juice of two lemons or as per taste before serving.

Enjoy!!!!!!!!!!!!

There is one thing more exasperating than a wife who can cook and won't, and  a wife who can't cook and will. ~Robert Frost

Today's yummy snack - Jaal moodi / Masala moodi

I got introduced to Jaal Moodi way back, when I lived in Durgapur and later in Calcutta. It used to be our time pass while travelling from Durgapur to Calcutta during weekends. Burdwan station is famous for this Jaal Moodi and even today the authentic taste lingers.  Later, I lived through several cities in North India and Middle East and tried to get the same taste in the chaat shops but to my disappointment. During my last visit to Chennai,while shopping at the Spencer's Mall, came across a chaat shop in the second floor who  brought back the nostalgic taste. To acquire the perfect flavour, the tip is the dash of mustard oil. Here it goes,

Ingredients
Finely chopped cucumber
Finely chopped onions
Finely chopped green chillies
Sev
Black chenna (boiled)
Potato boiled and diced
Chopped Coriander
Roasted groundnuts
Diced Tomatoes
Kala Namak (Rock Salt)
Chaat Masala
Mustard Oil
Puffed Rice/Murmura/Arisi pori (Dry and Crisp)

Mix 2 cups of Puffed Rice with a tablespoonful each of Chenna, Roasted ground nuts, Potato, Tomato, Cucumber, Onion, Sev,  half teaspoon each of Kala namak, Green chillies, Coriander leaves. Add Chaat masala ,Lime juice to your taste.   Finally, a dash of mustard oil to the mix and enjoy!!!!!!!!

"Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain"

Tasty,healthy,yummy Gol Gol Alu Patties with Salad

An Evening with IPL

IPL3 is really taking big toll on our health and time. The life goes around watching the match from 2.30 pm till mid night. It makes us to be a couch potato. Being from Chennai, I am a strong supporter of Chennai Super Kings and my husband not so emotionally attached to Chennai supports Rajasthan Royals since IPL1 and the reason being RR were underdogs then and won the trophy. Unfortunately RR not so successful so far in this season,  he is on and off out of his couch!!. One such outing from his couch to the kitchen brought out this excellent combination and was a treat to me. You may try his instant time pass attempt and enjoy watching IPL.

Gol Gol Alu Patties:

Potatoes - 3 medium sized
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Curry leaves - a sprig finely choped
Coriander leaves- 2 tbsp finely chopped
Salt to taste

Boil potatoes and mash it well. In a pan, add little oil, then add mustard seeds. Once it begins to splutter, add curry leaves  and keep stirring in low flame . Then, add turmeric powder and chilly powder and then add the mashed potatoes, salt and mix well. Finally add the chopped coriander leaves and allow it to cool. Once cooled, make small balls and shallow fry them in the non-stick Appam pan/Kuzhi Paniyaram Pan.

He found frying in Appam pan very easy and consumes less oil too. Further when it is done, the outer layer was crunchy while inner was soft and spicy.

The Alu Patties along with awesome sprouts and  salad was a real treat while watching your team win in IPL.   I loved it. The combination of the salad and the gol gol alu patties is incredible.

"It is a mistake to think you can solve any major problems just with potatoes - Douglas Adams" - Certainly not Rajasthan Royals' losing spree!!!!!!!