Step by step photos - Let us "chaat"!

Green Pani Puris - the ever green favourite!

Fiilling as given in

http://www.indusladies.com/forums/1672607-post9.html

Green Pani:

Mint leaves - 2 tbsp

Coriander leaves - 1 bsp

Black salt - 1 tsp

Salt - 1 tsp

Green chilli - 1

Grind with minimum water & then add 1 cup of water. Strain & chill.

The accompaniments are sweet & green chutneys.

 

Orange Pani Puri - ofcourse, orange juice!!

Filling as given in

http://www.indusladies.com/forums/1672607-post9.html

For orange Pani Puri, use fresh orange juice

Blend the following dry masalas first:

Red chilli powder - 1 tsp

Chaat masala - ½ tsp

Powdered jeera - ½ tsp

Black salt - ½ tsp

Salt - ¼ tsp

Dry ginger powder -- ½ tsp

Lime juice - ½ tsp

Fresh Orange juice - 1 cup

Water - to preference

Strain & chill.

 

Grapes Pani Puri - are you amused??

Filling as given in

http://www.indusladies.com/forums/1672607-post9.html

Violet Pani Puri - use black seedless grapes

First blend together:

Chaat masala -- ¼ tsp

Salt - ¼ tsp

Cinnamon - 1” (optional)

Cloves - 4,5 (optionl)

Powdered jeera, Black salt, pepper powder - each 1 tsp

Next add:

Mint - 1 tbsp

Black grapes - 100 gms

Water - ½ cup

Blend, strain, dilute as desired. Chill.

 

Colourful pani puri (1) - elegant & stylish!

Puri with Novel filling;

Mix together

Finely chopped capsicum, tomatoes & onions - each 2 tbsp

Chilli flakes, oregano & salt - to taste

Olive oil - 1 tsp

Marinate the above for 10 mtes.

Make an opening in the puri & stuff with this.

Topping:

Cream cheese can be used, if readily available. Otherwise, it can be mixed as given below.

For cream cheese mix together:

Milk - 2-3 tbsp

mozarella chees e & processed cheese - each 1 tbsp

to a smooth paste.

Top with this & bake at 250 deg C for 2 mtes.

Remove & serve.

 

Colourful pani puri (2)

Photos continue...

 

Sweet Pani Puri - ofcourse, rabdi is the pani!!

This uses laddu (preferably motichur) and rabdi /phirni .
(Here are the recipes for Phirnis & Rabdi )

Make a hole, fill with crumbled laddu & top with phirni /rabdi. This is 'simply delicious'!

 

Bhel Puri - the ‘inimitable’ Premier Chaat!

Please make the following chutneys & stock in the freezer. Then with bhel mix, only assembling is necessary.

Sweet Chutney

Green Chutney

Red Chutney

Green chutney & sweet chutney can be prepared by any of your favourite recipes. If you freeze the chutneys & stock puffed rice, sev & papadi, making bhelpuri is a “ child’s play” !

Pori /Puffed rice – 1litre ( toast to make it crisp)


Puris/golgoppas/ papadis – 12- 14 crushed


Fine sev ( also called nylon sev) - 100 gms


Potatoes - 3 medium, boiled and crumbled


Onions – 2 big, finely chopped


Mango – 1 finely chopped


Coriander – finely chopped

Add all the ingredients except the coriander in a large bowl. Add the three chuneys as per taste . Finally sprinkle chopped coriander.

Tomatoes, cucumber,groundnuts are all optional additions, but are not part of the original bhelpuri recipe.




BHEL MIX

 

Pav Bhaji - let us make a trip to Mumbai!

Potatoes - 2 medium - chopped

Carrot - 1 medium - chopped

Cauliflower - ½ cup ( cut into flowerettes)

Peas – ½ cup

Onions – 2-3 big onions - chopped fine

Tomatoes – 3 , chopped fine

Capsicum – 1 big or 2 medium , chopped fine

To grind together:

Garlic - 10 flakes

Ginger - 1 “

Green chillies - 4, 5

Masalas:

Pav bhaji masala - 1-2 tsp ( as per taste)

Jeera powder - 1 tsp

Methi powder - 1 tsp ( I have recently started adding this to get an intriguing taste ! )

Red chilli powder - ½ - 1 tsp

Salt, Haldi

Oil - 1 tbsp

Butter - 1 tbsp

Pav buns - as per requirement

Extra salted butter

To sprinkle when serving:

Chopped raw onions

Chopped coriander leaves

In a pressurepan boil with 1 tbsp of water all the above vegetables for just one whistle.

Two minutes after switching off the stove take off the weight slowly to prevent overcooking.

Strain.(you can also parboil by any conventional method)

Mash the vegetables well and keep aside.

In a vessel heat 1 tbsp salted butter &1 tbsp refined oil.

Fry onions till golden.

Then add the ground mixture & capsicum , fry well & add tomatoes.

Stir & fry till the whole thing becomes a mass.

Then add the boiled and mashed vegetables, 1-2 tsp pav bhaji masala, 1 tsp jeera powder,2 tsp methi powder, little turmeric powder & little chilli powder(if you like it hot).

Mix well & add chopped coriander leaves.

 

Fruit Chaat - makes a grand but light finale for the calorie conscious!

Use crisp, fresh fruits.Potatoes, tapioca, sweet potatoes, boiled just right, peeled & cubed go well.

The photos are illustrative.

Lime juice is best mixed just bfore serving.

Do not add over-ripe fruits for fear of the chaat becoming mushy.

Be careful with salt!

 

Papdi Chaat - recipe courtesy, my Punjabi friend!!

Dry white vatana - ½ cup

Soak for 6-8 hrs & cook with a pinch of salt till soft, but not mushy.

Roast to light brown (more than golden colour):

Equal volumes of pepper, jeera & dhaniya

And powder them.

To the cooked white peas, add salt & as much masala as you prefer.

Use this as the filling for golpapdis.

Pour curds over & add sweet & green chutneys.

Topping with sev is optional.