Pani For Pani Poori

Pani For Pani Poori

Total time: 15 min

Non-working   5min

Working   10min

Level:   Easy

Yield:   Serves 3-4

Ingredients

2 cup Cilantro or Coriander leaves

2 cup mint leaves

1 inch Ginger

2 Green chilies

2 tbsp. Tamarind (seedless)

1 tbsp. Roasted cumin powder

½ Lime

Salt to taste

4-6 cups Water

Instructions

Clean the mint and cilantro leaves.

Grind mint, Cilantro leaves, tamarind, ginger, green chilies, cumin powder and water in a blender, grind until smooth paste. Transfer the green mixture into bowl.

Take 2 ladle of Green mixture and put on colander and add 4-5 cups of ice-cold water.

Add salt and limejuice and mix well.

Garnish with boondi or cilantro.

Enjoy!!

Note: I have saved green mixture for another use.

Peanut Chutney Powder/ Shenga Chutney Pudi

Peanut Chutney Powder/

Shenga Chutney Pudi

Total time: 45 min

Non-working   35min

Working   10min

Level:   Easy

Yield:   2 Cups

Ingredients

1 Cup Peanuts (Ground nut)

¼ Cup Roasted chana dal/Daliya/Bhuna hua chana/Putani

¼ Cup Dry Coconut Powder/Desiccated coconut

2 Garlic Clove

6-8 Curry Leaves

½ tsp. Red Chilli Powder

½ tsp. Sugar

¼ lime size Tamarind

Cooking oil

Salt to Taste

Instructions

Place the pan in a medium heat. Add peanuts and dry roast them till skin peel off or brown spots appear on them.

Turn off the heat add Roasted chana dal and Dry Coconut Powder and stir few mins. Then take it out from heat.

Place the pan in medium heat. Add garlic, curry leaves and Tamarind

sauté it using oil. until curry leaves and tamarind crisp and brown spots on garlic.

Transfer everything into one big bowl add salt, sugar and red chilli powder.

Wait until it completely cools down (may be 30 minutes) then transfer to grinder jar and grind to powder.

Serve with Ghee, Oil or Curd as side dish for Dosa, akki roti , rice,idli and chapathi(roti)

Store it in a air container up to month or keep it in freezer for 6 months.

Neerdosa

Neerdosa

Total time: 8-10 Hours

Level:   Easy

Yield:   Serves 3-4(16-18 Dosas)

Ingredients

1 Cup Rice (Sona masuri)

2 -2 ½ Cup Water

¼ Cup grated coconut (Optional)

¼ tsp cumin

Salt as Required

Instructions

Soak rice for 4-5 hours or overnight.

Drain the soaked rice and grind the rice along with grated coconut into a very smooth batter.

Transfer the batter into a bowl. Add salt and cumin and water if necessary. 

Heat cast iron pan or a nonstick pan. Drizzle oil and spread the oil with small piece of cotton napkin/paper towel

Mix the batter well then pour the batter, fill in the large gaps with some of the batter.

Cover with a lid and cook the neer dosa till done.

Serve neer dosa hot or warm with coconut chutney, tomato curry

Sugar cookies/Biscuits

Eggless Sugar cookies

Prep Time: 2 min   

Cooking Time: 40min

Level:   Moderate

Yield:    25 cookies

Ingredients

¾ cup All Purpose Flour

¾ cup Confectioners Sugar

¼ cup Corn Starch

½ cup Butter

¼ tsp. Salt

Instructions

In a bowl shift flour, cornstarch and salt and mix well.

In another large bowl mix butter and confectioners sugar until light and fluffy cream.

Gradually add the flour mixture to creamed mixture and mix well

Preheat oven to 350°. Roll into 1-in. balls and place on baking sheet lined with parchment paper.

Bake 25-35 minutes or until golden brown.

Ghee

Ghee

Prep Time: 2 min   

Cooking Time: 20min

Level:   Moderate

Yield:    4 cups

Ingredients

Butter

Instructions

Cut the butter and place in the saucepan.

Melt the butter over medium heat and keep stirring

Butter will foam, then bubble and then foam again.

Add salt (it helps the ghee keeps fresh for long time)

When the second foam occurs, the ghee is done.

At this point, the melted butter should be bright gold in color and there should be reddish brown pieces of milk solids at the bottom of the pan.

Remove from heat; let it cool to room temperature after 3- 4hours pour ghee into glass bottle jar. Salt and milk protein will settle in bottom, we usually have with plain rice or you can discard.

Ghee will stay fresh for 2 – 3 months.