hi krishnamma, this is shilpa. i have tried the punjabi samosa and it went excellent all of my family members appreciated. i would like to know the preparation of chat masala powder please tell me how to prepare and i want to also know that which kind of food shall i give to my daughter now she is 2 years old. now i am giving rice with vegetables and also giving fruits, she hates drinking milk she just cry saying no to milk please help me. regards, shilpavenkat
Hi Shilpa, Here is Chat Masala's receipe. Ingredients 4 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp ajwain seeds 2-3 whole dry red chillies 3 tbsp black salt 1/2 tsp citric acid 1 tbsp dry mango powder (amchoor) 1 tbsp salt 2 tsp garam masala 1 tsp white/black pepper (optional) Method Roast the first 3 ingredients seperately Powder them with the chillies, black salt and citric acid. Mix in the remaining ingredients. Store in an airtight container. Will keep well for years. For your daughter, Ashrita, dont worry if she is not taking milk. But try with some cardamom powder or saffron or try rose milk she may like that. due course reduce using them and give plain milk.
hi krishnamma, i'm rama here. i visited IL only today and saw ur post rain time snacks..... people in chennai will love all ur recipes..... now its raining heavily there. i like ur masala papad i have tried once.. , masala pori and all those masala snacks basically.. my daughter 10 yrs old like pani puri very much, i like to have the recipe..... i prepared pani once but the taste was not like the one v used to have in roadside shops...... thanks for all ur recipes ..... i understand how much effort u took to post all the snack items ...... bye:-D
Pani Puri (1) Ingredients: To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida) 1/4 tsp Baking Soda Oil to deep fry To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water 2 tblsp roasted Cumin Seed (Jeera) Powder 2 tblsp un-roasted Cumin Seed (Jeera) Coriander Leaves 3 Green Chilly 2 tblsp Mint Chutney 1 tblsp Black Salt 2 tblsp Jaggary To make pani: Measure all ingredients. Adjust spices as per your taste. Strain through a wire strainer to remove any rough bits. To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool. While serving, put a hole in the puri and fill the pani in that and serve. Note: For extra spicy you can add - mix in 1/4 tsp each red chilli powder, chat masala . Mix in salt to taste and some lemon juice. Mix in 2-3 tsp each of the chutneys. Garnish with chopped coriander leaves. You can adjust the the amount of chutneys, red chilli to suit your taste. Instead of preparing puri you can get them from super markets and stock it. So that you can prepare pani puri as quick as possible and instant snack.
Hi , You want immediate pani puri masala , just mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.
Pani Puri with veg. filling. Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled. Ingredients 250g Pani Puri or gol gappa 125g black chickpeas 100 gmssteamed bean sprouts (lentils should just begin to sprout) - optional 125g potatoes, boiled and coarsely mashed 1 bunch of mint leaves 1/2 bunch of coriander leaves salt to taste 1/4 tsp chilli powder 6 tbsp pani poori masala mint chutney tamarind chutney Method Grind the mint and coriander leaves into a paste. Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes. Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside. Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat. Note: If you want you can prepare mint and coriander paste and keep in the feezer. Or you can make cubes out of that paste and store them easily to use when ever you need.
Bhel Puri Ingredients 2 cups of boiled chopped potatoes 1 1/2 cup chopped onions 1/2 cup chopped coriander leaves 1 1/2 cup grated carrots 2-3 tsp red chilli powder/ fienely chopped green chilies 2 cups sev 6 cups of rice crispies (Pori) 10-15 rice vadas 3/4 cup sweet chutney 3/4 cup hot chutney 1/4 cup mint chutney 2-3 tsp chat masala Salt to taste 2 tablespoon of oil(optional) Juice of one big lime. Method For Mint Chutney: 1/2 cup mint leaves Juice of one big lime Salt to taste 1 tsp chopped ginger 1 1/2 tsp chopped garlic 2 tbsp chopped onions Blend all the above to a smooth paste using some water. For each serving of the bhel puri, mix together in a individual serving bowl One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev. Mix well. The rice vadas should be crushed before mixing them in. Note: you can use cooked peas also.
Paneer Bakoda Ingredients: 250 gms Paneer 1 cup Besan Flour 2 sp Rice flour 2 tsp Oil 1 1/2 tsp Salt 1/2 tsp Red chili powder 1-2 Chopped Green Chillies 1/2 cup Water Method: Mix first set of ingredients well. Beat in a blender for 4-5 minutes. Let batter rest 1/2 hour in a warm place Cut the paneer into thick cubes. Sprinkle little salt, chili powder on the cubes Deep fry in oil Drain on paper towels and serve immediately. Serve the paneer pakora with coriander or mint chutney
