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Saturday, September 30, 2017

Edible Pani Puri Shots

This crunchy bubble shaped snack filled with chickpea and other saucy toppings along with some manner of spicy and flavorful drink brings freshness in my life. Small restaurants oft serve them with the addition of mash potatoes and boiled sprouts or crunchy boondi with chilled and spicy drink. Our sojourn took us to the curvaceous roads in search of this dainty goodie, we stopped for snacking on the way to Jumeirah beach. Hashim found the restaurant on the motorway, we sat on the veranda in bright sunlight. The food was so simple and fresh, that was the loved meal that made me travel down the road to the memory lane of Mumbai.

One of the standard snacky items is Pani puri in the streets of mumbai, it was not uncommon to find people munching this crispy snack in one go! It seems that as if the street was in the midst of an extended street party, families lined the street and  appeared to satisfy the unbeaten taste. I discovered that it did not matter which stall do one stopped at as the pani puri were remarkably similar. I love their texture much like walking on a fine sandy beach. I find Pani puri a healthy snack that can not only count as a treat in one's diet chart but it also tinkles and liven's our taste buds. Looking back, I am stunt by the fun we used to have in gulping down the pani puri's, the fun of competing with each other was on the number's of pani puri you can add in quickly, the more and faster you can gulp - the chances of winning thickens.

I tried my hand at a few recipes I found online and was disappointed, until I realized to mingle with my darling friend Ruchi and extend the makings of pani puri.  Pani puri's are delicate bubbles that are fried and crack fairly for mashed sprouts filling and later the spicy masala water or pani gets dribbled into the puri or crispy tennis shaped balls. They should be handled with care when they are first served.

Pani puri recipe requires patience and time, it is mainly made up of minimal ingredients like flour, spices and water, you can make extra puri's in advance and store them in a mason jar.  For me, the main ingredient for pani puri is spicy masala water and crisp puri. Try this delicious and yummy one at a go gulping snack and share your take with us.

Edible Pani Puri Shots

Preparation Time: 1 hour
Cooking Time: Less than 10 minutes
Total Time: 1 hour, 10 minutes
Serves: 2 persons

Step 1
Ingredients for Spicy Pani/Water
2-3 Green Chilies
1/2 cup Cilantro or Coriander leaves
1 teaspoon of Ginger paste
1/2 cup Mint leaves
1 tablespoon Lemon juice
1-2 teaspoon Chat masala powder
Pinch of Black Salt
3-5 cups Water
Salt to taste

  • In a blender, add 2 green chilies, 1/2 cup freshly chopped cilantro or coriander leaves, 1 teaspoon of ginger paste, 1/2 cup of chopped mint leaves and blend everything into a fine paste.
  • Add 3 cups of water, salt to taste and 1 tablespoon of lemon juice and keep stirring till it mixes well.
  • Remove pani in a glass jar or bowl, add 1 teaspoon of chat masala powder & a pinch of black salt and keep it in fridge or you can use 2-3 cups of chilled water for quick results. 
  •  Note: You can adjust the spice by increasing or decreasing the amount of green chilies. Avoid adding more water into the fine blended paste.

Step 2
Ingredients for Sweet & Sour sauce
1/2 cup Tamarind
3-4 dates
1 cup grated Jaggery
1/2 teaspoon Red chili powder
1/2 teaspoon Black pepper
1 teaspoon dry & roasted Cumin or zeera seeds
2 cups of Water
Salt to taste

  • In a vessel, add 1/2 cup Tamarind, 3-4 dates, 2 tablespoon grated Jaggery & a cup of water. Boil it for 2 minutes on a high flame. Now, on a medium flame keep stirring the mixture for another 5 minutes.
  • Once, tamarind turns soft - turn off the flame and remove it on a plate and leave it to cool down for sometime.
  • Now remove the seeds of tamarind and dates and strain it using a fine-mesh strainer with the help of a spoon or a spatula. Strain until all the fiber gets separated from the tamarind pulp. You will see all the pulp has fallen down in the bowl and the fibrous thing is left behind in the strainer. This idea will save your time giving you better results.
  • Now add half teaspoon red chili powder. 1 teaspoon roasted zeera or cumin seeds, half teaspoon black pepper powder and salt to taste.
  • Mix well & add little water until you don't make a desired thick consistency.
    Adjust spicy and sweet taste of the sauce by adding red chili powder or jaggery.

Step 3
Ingredients for Yogurt sauce
1/2 cup whisk yogurt, avoid sour yogurt for preparing this sauce.
1 tbsp mint paste (Blend mint leaves in a blender with little water to form a fine paste)
Salt to taste.

  • In a bowl, add 1/2 cup whisk yogurt, 1 teaspoon paste of mint leaves and salt to taste. Mix well.
  • You can skip this sauce if you want as we have already added mint leaves in spicy masala water. Yogurt and mint leaves blends well together in terms of taste - without this sauce pani puri is an incomplete snack for me.

Step 4
Ingredients for Stuffing
1 large finely chopped Onions
1/2 cup Chick peas
Salt to taste

  • Wash and soak 1/2 cup chickpeas overnight to cut down your cooking time upto 25%. Boil it with 1 teaspoon of salt.
  • You can even add 1 medium size peeled and boiled potato with boiled chickpeas. Mash boiled chickpeas and potatoes together. Adjust salt taste. You can also add finely chopped fresh cilantro or coriander leaves.
  • If you want to prepare a healthy snack for your kids and family then you can add mong dal or green mung beans. I don't like potatoes and other beans so I prefer only boiled chickpeas.

Step 5
Ingredients for Pani Puri Shots
30-50 crisp ready-made Puri's (ready-made puri's are easily available in markets)
1 small cup Tamarind sauce
1 small cup Yogurt sauce
1 bowl Spicy masala pani
1/2 cup Chickpeas
1 small cup Chopped onions 

  • Simply grab a puri, gently make a large hole on the top-middle side of the puri with the help of your thumb or fork.
  • Add 1 teaspoon of boiled chickpeas (you can add 1 teaspoon mixture of boiled and mashed potato and 1 teaspoon of green mung dal), half teaspoon of finely chopped onion, drizzle few drops of sweet and sour sauce made up of tamarind and jaggery, 1 teaspoon of yogurt or dahi sauce.
  • Now dip the puri into the spicy masala pani/water or simply add 2-3 tablespoon of spicy water.
  • Quickly gulp it down without waiting for a second Hehe. I hope you enjoyed it.
  • You can adjust the taste as per your likings.
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Thursday, September 14, 2017

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

There has always been a tough competition between the variety of desserts. Desserts are majorly designed to be soft, mellifluously sweet and melting in the mouth element? I guess no, there is more to it. India is famed for the enjoyable milky desserts attracting all ages of the Hoggerz, take it gulping down roshgulla in one take or sipping the chilled spoons of refreshing basundi,  all you pant for tasting more and more and the gusto to  gratify  your sweet tooth is never ending. Roshgulla and basundi are worthy essence of desserts loaded by concentrating on milk ingredients, but the crafting completely holds divergent techniques. What I like about the makings of Indian desserts is that the elements embraces uniformity, but the formation, taste, smell and final appearance are totally upside down.

One of the experimented and loved form of frozen dessert is Kulfi falooda,  simply means frozen milky bar topped with a lot of velvety vermicelli with a dash of rose syrup, dry fruits and jellies! I had used vermicelli in one of my dessert recipes and it turned out into a divine and gorgeous looking drink with the addition of a hearty scoop of ice cream, find its recipe here! Kulfi falooda too have a few similar ingredients but you will soon notice the difference in the chart of taste and of course the way beautiful and unique they appear. Try this out and enjoy the chilled and intense delightful bites at home.

Creamy Kulfi Falooda / White Milk Ice Cream Recipe

Preparation Time: 8-9 hours
Cooking Time: 30 minutes
Total Time: 9 hours, 30 minutes
Serves: 2 persons

70-75 grams Khoya or mawa or dried whole milk, easily available at any dairy products outlet, IF you find difficulty in searching this ingredient then simply use 1 cup of cream as its substitute.
1 kg Milk
1 cup sugar
5 cardamoms 
2 tablespoons rose water
1 cup condensed milk
1 cup boiled falooda noodles or vermicelli, as per your liking's
1 tablespoon Roohafza syrup, optional
1 tablespoon corn flour, diluted in milk
1 tablespoon almonds flakes
Kulfi ice creams molds, if not then Popsicle molds

  • In a pan, pour milk and cook on a low-medium flame until the milk mixture turns half to its quantity i.e. creamier in consistency. 
  • Always note to stir the milk continuously so that the milk doesn't stick to the base and don't forget to move the thick top layer of cream to the sides with the help of the spatula. 
  • Add cardamoms, sugar and khoya and stir it for 4-5 minutes. Lastly, add 1 tablespoon of diluted cornflour and 2 tablespoons of rose water and cook for another 2 minutes.
  • Once the mixture has cool down, which takes around 5-8 minutes, transfer the thick mixture into the kulfi molds and let it freeze overnight or for minimum 5-6 hours.
  • Remove the kulfi from the mold and transfer it to the bed of the plate. Cut down and garnish with falooda vermicelli, pour little milk and drizzle condensed milk and roohafza syrup as needed.

Monday, August 21, 2017

Nutritive Russian Salad

Olivier salad recipe, Russian salad recipe, salad recipe by

Lighter shades always rejuvenate and lowers the volume of all levels of complexities, be it light shades of color that refreshes and gives natural feels or the clouds forming the serape to cover the rays of flashy sun, pushing us to fall in love with the twilight and relaxing weather, the soft shimmer of rays draw us near and closer to the beaches or simply pressing for an enjoyable long ride. Not only our eyes requests soft and soothing colors for a perfect solution of the day, but our tummy too needs something beautiful, special, tasty and ultimate light options at the same time and What could be nicer than a creamy fruitilicious and nutrilicious creation of salad!!

Not always Khichdi or simplicity in food can be a solution for light foods, demands of food are endless. So today I have come up with a healthy and delicious bowl of heavenly salad straight from the houses of Russia! Russian food has always been listed high on my charts and this salad is a hit spot of taste. Olivier salad or Russian salad is all about the mixture of any veggies you die for plus a valuable combination of beans, corns, fruits and of course dips! Add red pasta, noodles and sweet and sour fruits to complement the veggies. I love the amazing creamy bites of vivid tastes that don’t make me feel at all heavy from the insides. Russian salad as Saturday dinner with phenomenal episodes of Supernatural makes the perfect end of our weekend! Try this at home and thank us later!

Russian Salad

Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 1 hour
Serves: 2 persons

½ cup corns, boiled
1 teaspoon french beans, cut into pieces and boiled
½ cup apple, diced
½ cup Mango, diced
1 tablespoon boiled peas
A few black olives, for garnishing
1 tablespoon cabbage coleslaw, for recipe simply click here
A few slices of fresh cucumber
½ cup pineapple, cubes
1-2 tablespoons boiled pasta, optional
½ cup mayonnaise, heaped
¼ teaspoon black pepper
4 tablespoons fresh cream
1 teaspoon castor sugar
Salt to taste

  • In a big bowl, combine all the boiled veggies, freshly diced apples, mangoes and pineapple, cabbage coleslaw, 1 tablespoon of boiled pasta, ¼ teaspoon black pepper, 1 teaspoon sugar, mayonnaise and fresh cream. Mix everything together and adjust the salt and other seasonings as per your taste, Garnish with black olives and serve chilled.
  • You can even add boiled and diced potatoes, carrots and even boiled chicken. Enjoy!