Featured Recipe
Ingredients:
1 large packet bought golgappas or puris
For filling:
1 cup cooked chana (chick peas) or cooked white dry
peas
2 tbsp oil
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
1 large lemon size tamarind
6-8 tbsp sugar
2 tsp roasted jeera (cumin) powder
1 tsp salt
1/2 tsp chili powder
1 tsp garam masala powder
1/4 tsp rock salt
A bunch of mint leaves |
Pani
Puri
An Indian spicy snack dish made with chick peas, puris, mint
leaves, tamarind sugar & spices. |
Method:
Heat oil in a pan and add the drained
chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove
into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and
cooled water.
Add all the other ingredients
including the washed bunch of mint.
Let everything soak together for an
hour. Squeeze well and strain through a seive.
Serve the jeera pani well chilled.
To serve the pani-puris:
- Make a hole on top of each puri. Fill
each puri with a teaspoon of the filling.
- Dip the puri into the jeera pani and
serve immediately or it will become soggy.
- The jeera pani can also be served in a
separate container.
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Tip of the week
Cooking:
Use a meat baster to "squeeze" your pancake
batter onto the hot griddle - perfect shaped pancakes every time.
Health:
Is
your salad dressed to kill? If you overdress your salad, it can become as
fatty as a Big Mac. Use less dressing and choose reduced-fat dressing.
Also stay away from higher-fat toppings like avocado, bacon bits, cheese,
croutons, eggs, olives and sunflower seeds.
Cookery term
Broiler:
This is a term used for a
young chicken; especially good for roasts, barbecues, etc.
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