1 pkt of packaged pani puri ( contains 50 puris)
1 cup of chickpeas or garbanzo beans cooked
2 whole potatoes boiled and peeled and chopped
1 green chili or to taste
½ bunch of cilantro leaves
a few mint leaves
½ cup of coriander seeds
¼ cup of cumin seeds
1 ½ teaspoon of black salt
1 ½ teaspoon of salt
1 teaspoon of chat masala
1 ½ tamarind concentrate
6 cups of water
Dry roast the coriander seed and cumin seeds, when cool grind it and keep it aside. To the same jar add mint leaves with stalks removed, green chili, cilantro leaves and water and grind them. To the mint and cilantro water add 1 ½ tablespoon of tamarind concentrate, ½ teaspoon black salt, ½ teaspoon of regular salt and 1/2 teaspoon of chat masala.
To the mashed potato add 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt, mix and mash the potato.
To the cooked chick peas 1 ½ teaspoon of the coriander, cumin ground powder, ½ teaspoon salt mash and mix it.
Assemble the pani puri as shown on the video and serve.
Optional you can serve sweet chutney with this dish. Recipe for sweet chutney <=.
There is lot of salt in this dish. Adjust it according to your taste and medical needs.
click on arrow to watch video:
For outer covering:
1 ½ cup of all purpose flour
⅓ cup of oil
¼ teaspoon of salt
¾ cup of water or enough to make a stiff dough
For filling:
3 cups of chopped potato
2 cups of cauliflower florets
¼ cups of peanuts
1 tablespoon of chopped ginger
1 tablespoon of chopped green chili
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 teaspoon of coriander powder
4 tablespoon of oil
1 teaspoon of salt
¾ cups of water.
Combine the all purpose flour, oil, salt and water to make a stiff dough. Cover and let it rest for 30 to 40 minutes covered.
To a pan on medium heat add 4 tablespoon of oil. When the oil is hot add the cumin seeds, fennel seed, wait for a few seconds add the chopped ginger and green chili, saute for a few seconds add turmeric powder, cumin powder, coriander powder saute for a few seconds add the cauliflower and potato add a little water cover and cook until the vegetables are cooked. Add water as need to prevent the pan from burning at the bottom. After the vegetables are cooked keep it aside and let it cool. When it is cool assemble the samosa as shown in the video.
Normally samosas are fried these are baked. No need to stand in front of a burner with a pan full of oil to fry. These are a lot less greasy and taste fabulous. Serve with ketchup, sweet chutney, coconut chutney.
3 cups cooked Quinoa
1 cup chopped melon
1 cup watermelon
1 cup melon
2 cups yogurt
1/2 teaspoon salt
Mix all of the above and serve.
Any fruits in any proportion can used to make this dish. Enjoy with cucumber, pomegranates, apple any choice any combination. Add some nuts if you like.
This is a wonderfully colorful and healthy dish. Kids will love it. Enjoy!
1 cup of rice
1/3 cup of mung dal
2 1/2 cups of water
1 teaspoon salt or to taste
3 tablespoon of clarified butter or substitute with oil
1 teaspoon cumin seeds
1 teaspoon crushed black pepper
1 tablespoon of chopped ginger
1/4 cup of cashew nuts
1/4 teaspoon asafoetida
a few curry leaves optional
Wash and soak the mung dal in hot water one hour before cooking. In a pan on medium heat add the soaked mung dal and washed rice and let it cook for 20 to 25 minutes or until the rice and mung dal are cooked. Add, 1 teaspoon of salt and mix.
Separately in another pan heat 3 tablespoon of clarified butter. When the clarified butter is hot add cumin seeds, when the cumin seed sizzles add black pepper followed by cashew nuts chopped ginger, asafoetida. Turn the heat off and the seasoning to the cooked rice and mung dal. Add a few optional curry leaves and mix
