Pani Puri / Golgappa with Potato Filling

 

 

 

After tasting Pani Puris at Hiranandani Complex, Mumbai we just got addicted to it. We used to go there almos every weekend. . But now in SA, to have Pani Puri either I have to make at home or go very far. There are many varieties in which we can make the filing, potato filling is the popular. You can also add Sev or Boondi to the filling.
 

Ingredients (To Make approximately 25 Pani Puris)

To Make Potato Filling

2 Potatoes

1 Big Onion

1 teaspoon Salt

1 teaspoon Red Chilli Powder

1 teaspoon Pani Puri Powder 

 

To Make Pani

3 teaspoons Pani Puri Powder

3 Cups of Water

 

25 Pani Puris

Corinader-Green Chilli Chutney ( Green Chutney)

Date-Tamarind Chutney (Sweet Chutney)

 

1. To Make Potato Filling : Boil Potatoes for 3 whistles in a pressure cooker. Leave it to cool, remove the skin and mash.

2. Add Salt, Chilli Powder, Pani Puri Powder. Cut Onion to very small Pieces. Add these to the mashed potato. Mix Well. 

3. To Make Pani :   Add Pani Puri Powder to Water and mix well. Keep in the refrigerater until you use. When you are about to serve , take out chilled Pani. Keep Coriander-Green Chilli Chutney and Date-Tamarind Chutney ready. 

4. Take a Puri and put a hole in it by press it with your thumb on the thin side of it. Put Potato filling in it.Repeat the same for all Puris and serve. You can even put 1/2 teaspoon Sweet Chutney and 1/2 teaspoon of Green Chutney and serve. This is for medium spicy Pani Puris. To make more it more spicy add 1/2 teaspoon of Green Chutney more and for sweet Pani Puris add 1/2 teaspoon Sweet Chutney more.

5. Dip these in Pani and Enjoy.

Fresh Lime Juice - Lemonade

 

 

 

All of us know how to make Fresh Lime Juice, but it will not taste the same everytime. Sometimes it tastes very sweet, sometimes we feel we added too much of lemon, sometimes sugar settles down. So to get the same taste every time follow 1:1:1 method.Winter has started here in SA. But I am still making Fresh Lime Juice because these Lemon are from our garden. I don't want to waste these and we can't say NO to Fresh Lime Juice anytime.

 

Ingredients

1 cup Lemon Juice (Juice from 2-3 Big Lemon)

1 cup Sugar

1 cup Warm Water

1/4 tablespoon Salt

3-4 cups Cold Water

 

1. Add 1 cup of Sugar to 1 cup of Water and boil till the Sugar dilutes.

2. Roll Lemon on hard surface to get extract more juice from it.  Now strain lemon juice and to this Sugar Syrup. Add Salt to juice and mix well.

3. Fill only 1/4 of the glass with this Lemon Juice and fill the rest with Cold Water.

4. Summer Cooler Fresh Lime Juice. Put 2-3 Ice Cubes in each glass. I didn't as I told you it's winter time in SA.

 



Yellow Pumpkin and Coconut Curry / Gummadi Kobbari Koora

 

Yellow Pumpkin is normally cooked on festival days and weddings. Any recipe made with Yellow Pumpkin is considered traditional.  Cutting , removing seeds is a bit hard work.  Cut Yellow Pumpkin is available herein SA,  so I make curries, stew (Gummadikaya Pulusu) with this more often. It is sweet,  sour and healthy too.

Ingredients

4 cups of Yellow Pumpkin (1/2 inch cubes)

1 cup Grated Coconut

2-3 Red Chillies

1 tablespoon Salt

1 cup Water

Tempering

1 teaspoon Bangal Gram / Channa Dal

1 teaspoon Black Gram / Urad Dal

1/2 teaspoon Mustard / Sarson

1/2 teaspoon  Cumin Seeds / Jeera 

2 Green Chillies

2 tablespoons Oil

1. Blend Grated Coconut and Red chillies to a Coarse powder.

2. Cut Pumpkin to 1/2 inch cubes and slit green chillies.

3. Heat a pan with 2 tablespoons of Oil and add Dals in the Tempering list. When they turn brown add Mustard, Cumin seeds and Green Chilles and saute for 2 mins.

4. Now add Pumpkin and mix well. Let it cook for 5 mins mixing every minute . Add Coconut , Salt and mix well.

5. Add water to immerse pumpkin ( almost  1 cup ) and cook for 8-10 mins (or till water evaporates).

6. Traditional South Indian Curry. Serve with Rice.

Ghee Toasted Bread

 

 

Can you believe, I never used to eat bread before my marriage not even when I was in US. This was my "fever food" . I never liked it because my Mom used to give me this only when I had fever. After marriage, when I used struggle to make simple breakfast recipes like Upma, Idli  (which are very common in South Indian houses)  and reach office on time in Bangalore (traffic) , my husband suggested me to make this. I forced myself to eat bread then :) . But now, this becomes our Monday Morning breakfast as I can't wake up early on Monday (Monday morning blues....).

 

Ingredients

Bread Slices

Ghee

 

1. Cut Bread slices diagonally. Heat a pan. Melt Ghee. If you are using a steel ghee pot place it directly on the pan to melt Ghee.  Place Bread slices on the pan, apply ghee all over the slices and turn them upside down. After a min apply on the other side too.

2. Turn bread bread slices upside down again. After a min remove from pan and serve. Repeat this and make as many as you want.

3. Kids will love it and easy to make. Tastes a bit different from regular Bread, Butter and Jam.

Yellow Cucumber Dal / Dosakaya Pappu

 

Yellow Cucumber is very commonly cooked  in Andhra Pradesh as Dal, Pickle .  It is very commonly available there. When I saw this here in SA, immedialtely bought it and made this Dal. Mouthwatering recipe.  

Ingredients

1 Medium sized Yellow Cucumber

1 cup Yellow Lentils / Tuar Dal

3 cups Water

1 tsp Salt

1/2 Turmeric

To Temper

2 tsp oil

1/2 tsp Bengal Gram / Channa Dal

1/2 tsp Black Gram / Urad Dal

1/2 tsp Cumin / Jeera

1/2 tsp Mustard / Sarson

2 green chillies

15 curry leaves

1. Take a medium sized Yellow Cucumber , peel the skin and cut it to small pieces. Don't remove seeds.

2. Add this along with seeds to Tuar Dal and 3 cups of water and pressure cook it for 3 whistles.

3. Heat a pan with oil and add all other tempering items fry till they turn light brown. Add Dal, Salt , Turmeric, one more cup water and cook for 5 mins. 

4. Eat with Rice or Roti.

Almond Coconut Cookies

 

 

After making Sweet Biscuits, I tried this cookies. Came out really well. Easy to make and tasty. Kids will love crunchy coconut and almonds.

 

Ingredients (Makes 45 - 50 ) 

(Quantities can be reduced to half. I made Plain Coconut Cookies and Almond topped Coconut Cookies 25 each) 

3 cups All Purpose Flour / Maida

2 cups Sugar

1 cup Grated Coconut

1 3/4 cup Ghee

20 Almonds

1. Mix all the Ingredients except Gragted Coconut . It looks crumbled. Leave it like that for 15 mins.

2. Now add Coconut , mix it well , bring it together and make it tight. Leave for 10 mins.

3. Meanwhile pre-heat oven at 200 degrees . Grease the baking tray and make small lemon sized balls of maida mixture.

4. Press each maida ball on the tray like a circle. Repeat the same for all .

5. To make Almond topped Coconut Cookies , cut almond to small pieces and press them on the cookies. Keep the trays in oven and bake for 20 mins.

6.  Remove the tray from oven and let it cool. Take out the Cookies with a flat spatula and store it.

7. Crunchy, Sweet Almond Coconut Cookies :)