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Top 5 dishes made from water or add as required
1 . Pani Puri|Gol Gappe|Fhuchka|The Variants|Indian Street-food
Pani Puri|Gol Gappe|Fhuchka|The Variants|Indian Street-food
Panipuri or fhuchka or gupchup or golgappa or pani ke patake is a type of snack that originated in the Indian Subcontinent, and is one of the most common street foods in the Subcontinent.
Ingredient
100 gram
Sev/Alu Bhujiya/Jhuri Bhaja
0.01 teaspoon
baking soda or 3 to 4 pinches
0.02 tablespoon
all-purpose flour
0.12 tablespoon
water or add as required
100 grams
Ghoti-Garam (Store bought or Homemade)
50 Grams
Gŕoundnuts
0.01 teaspoon
salt or add as required
0.02 teaspoon
oil – for the dough
Cooking instructions
* Step 1
Making Suji Puri Dough:
* Step 2
In a mixing bowl, take the fine unroasted sooji or rava or semolina, 1 teaspoon oil, baking soda and salt. With your fingers, mix the oil evenly with the sooji.
* Step 3
Now add all-purpose flour to this mixture.
* Step 4
Mix again very well so that the all-purpose flour is mixed evenly.
* Step 5
Add 3 tablespoon water first. Mix again. Then add 1 tablespoon water more and begin to knead the dough. Sooji absorbs water while kneading. Add water in parts while kneading.
* Step 6
Then add 2 tablespoon more of the water and continue to knead. The kneading is very important in getting the perfect texture. The dough is not soft nor too hard.
* Step 7
If you make the dough soft, then add 1 to 3 teaspoon more of the suji. If the dough looks hard, then add sprinkle some water and continue to knead.
* Step 8
The suji puri dough should be elastic. Gluten strands need to be formed, which gives a structure and shape to the pooris. The correct texture of the dough, also help in puffing puris and helps in them staying crisp.
* Step 9
Knead very well. Elasticity helps in rolling the dough without cracks and thinly. When rolling, the dough should roll easily without any cracks. You should be easily able to lift the rolled dough without it tearing or breaking and falling apart.
* Step 10
Knead to a semi soft elastic dough and keep it in a bowl or pan.
* Step 11
Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour.
* Step 12
After 30 minutes, knead the dough again.
* Step 13
Assembling And Rolling:
* Step 14
Now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining dough covered with the moist kitchen towel.
* Step 15
Roll to large round discs. There should be no cracks in the rolled dough. You can flip the entire rolled dough without it breaking or tearing apart.
* Step 16
Keep on rolling to a thin and even round. The puri have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the puri won't puff up.
* Step 17
Making Suji Ke Golgappe:
* Step 18
With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the puri won't have an even and uniform shape.
* Step 19
Remove the dough edges and place the small roundels in a plate without them touching each other. Keep these puris covered with a moist kitchen towel.
* Step 20
Collect the egdes and knead them lightly. Roll the edges too and make puris the same way.
* Step 21
In this way make all the puris and keep them covered in a moist kitchen towel. You can also roll them and fry simultaneously like I have done.
* Step 22
Frying Suji Puri:
* Step 23
Heat oil for deep frying in a kadai or pan. The oil should be medium hot. Add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
* Step 24
Slid a few pooris in the oil. They will puff up quickly as soon as you add them to the hot oil. You can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
* Step 25
With a slotted spoon flip them, once they puff up. Even after oil stops sizzling, continue to fry till light golden. Frying this way, gives a crisp texture to the pooris from outside as well as inside. Otherwise, they remain soft from inside and crisp from outside.
* Step 26
Fry them till they are a light golden or golden.
* Step 27
Drain fried puri on kitchen paper towels. There will be a few flat puris too. These you can use to make sev puri or papdi chaat. Continue to fry all the pooris this way.
* Step 28
Drain them on paper towels.
* Step 29
Once they get cooled at room temperature, immediately add puris to a jar or box and close the lid tightly.
* Step 30
Make pani puri, dahi puri or ragda puri or puchka from these homemade pooris or golgappas. You will get 50 to 60 pooris from this recipe. They stay crisp and good for a month if stored in an airtight box.
* Step 31
Making of the Panipuri Stuffings:
* Step 32
Boil 100 gram potatoes previously and add them to a wok/Kadai. Pour some cooking oil into the kadai. Once it comes to a boil, add onions, ginger-garlic paste, all the necessary spices such as coriander powder, cumin powder, chaat masala, turmeric powder, a pinch of red chilli powder (optional), salt (to taste), and a pinch of sugar (to balance the extra chilli flavour, if any). Saute and cook well. Once done, set aside for cooling to room temperature.
* Step 33
Making of the Tamarind Sauce:
* Step 34
Take a bowl and in it pour enough water and dip your desired amount of tamarind. Mix well until the seeds are left out. Strain the leftovers of the tamarind and pour the liquid sauce in a fresh bowl. Add fresh Coriander/Parsley leaves along with lemon juice and set aside by covering with an air tight lid.
* Step 35
For SPECIAL PANIPURI's:
* Step 36
Thereafter, take each of the roundells and with your left thumb, break their upper portions and put in enough stuffings followed by a dip in the bowl containing the tamarind water.
* Step 37
Sprinkle enough Ghoti-Gorom for that Special Heavenly flavour and enjoy!
* Step 38
For SWEET and SOUR PANIPURI's:
* Step 39
Follow the same process of stuffing the roundells thereafter sprinkling some sev/Alu bhujiya on them followed by a spoonful of any Sweet and Sour Chutney (e.g., the Tomato Chutney) on them and enjoy!
* Step 40
FOR DRY and Spicy PANIPURI's:
* Step 41
Follow the same procedure of stuffing, however, instead of dipping the stuffed roundells into the tamarind water or smearing any kind of sweet or sour chutney, sprinkle enough Sev/Alu Bhujiya/Jhuri Bhaja followed by a pinch of black pepper powder (optional (my experimentation)) on each of the roundells.
* Step 42
Bon appetite 🥡
Note: if there is a photo you can click to enlarge it
2 . Snake Gourd Padwal Bhaji
Snake Gourd Padwal Bhaji
#cookpadindia #snakegourdpadwal
Ingredient
2 tablespoons
chana dal (bengal gram)
1/3 cup
hot boiling water
2 cups
chopped snake gourd
1.5 tablespoons
oil
1/2 teaspoon
mustard seeds
1/2 teaspoon
cumin seeds
1/4 teaspoon
turmeric powder
1 pinch
asafoetida (hing)
1 cup
water or add as required
3 tablespoons
fresh grated coconut
2 tablespoons
chopped coriander leaves
Cooking instructions
* Step 1
Firstly rinse 2 tablespoon chana dal and then soak them in ⅓ cup boiling hot water for 30 minutes. Cover the bowl and then soak.
* Step 2
Rinse and then peel 1 snake gourd (padwal). Cut the snake gourd in two to three pieces horizontally. Now take each cylindrical piece and cut it vertically from the center in two pieces. Remove the seeds and pith and discard them.
* Step 3
Now slice in 2 to 2.5 inches pieces. You will need 2 cups of chopped snake gourd. Also chop 1 green chili. Keep aside.
* Step 4
Heat 1.5 tablespoon oil in a shallow frying pan or kadai. Lower the flame and then add ½ teaspoon mustard seeds.
* Step 5
Let the mustard seeds crackle. Then add ½ teaspoon cumin seeds.
Stir and let the cumin seeds also crackle.
* Step 6
Then add chopped padwal (snake gourd).
* Step 7
Add 7 to 8 curry leaves (whole or chopped) and 1 green chili (chopped).
Mix well
Now add ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Mix again.
* Step 8
Drain all the water from the soaked chana dal and then add the chana dal. Mix well.
Add salt as per taste.
* Step 9
Add 1 cup of water.
Cover the pan with a tight-fitting lid and simmer the snake gourd pieces on a low to medium flame till they are cooked.
* Step 10
Do check the sabzi or bhaji at intervals to see if the snake gourd pieces are cooked or not and if the water has dried up.
* Step 11
When the padwal and chana dal are cooked well and all the water has dried up in the bhaji, then add 3 tablespoon of fresh grated coconut.
* Step 12
Add 2 tablespoon of chopped coriander leaves.
Mix well.
* Step 13
Serve snake gourd bhaji with chapatis or as a side dish with dal-rice or varan bhaat.
Note: if there is a photo you can click to enlarge it
3 . Tomato Rice
Tomato Rice
#Mar #W1 #cookpadindia
This quick, delicious Tomato Rice recipe is a favorite dish from the Tamil Nadu state of South India. Also known as Thakkali Sadam, this one pot wonder is tasty, healthy and perfect to pack in a tiffin for lunch on the go.
Ingredient
as required
water
1 cup
finely chopped tomatoes
1.5 teaspoons
Ginger Garlic Paste
1/2 teaspoon
chopped green chilli
1/2 teaspoon
mustard seeds
1/2 inch
true cinnamon
2-3
cloves
1/4 teaspoon
turmeric powder
1/2 teaspoon
red chilli powder
1/2 teaspoon
Coriander Powder (ground coriander)
1 teaspoon
cumin powder (ground cumin)
1/2 tablespoon
chopped mint leaves
1/4 cup
chopped coriander leaves
1.5-1.75 cups
water or add as required
2 tablespoons
oil – any neutral oil
as required
salt
Cooking instructions
* Step 1
Rinse basmati rice or any regular rice for a couple of times in water.
Then soak the rice in water for 20 to 30 minutes. Later drain the rice and keep aside.
Chop the tomatoes, onions and green chillies finely. Peel and crush the ginger-garlic in a mortar pestle. Also, chop the mint and coriander leaves
Keep aside all the spices required for the rice.
* Step 2
In a 3 litre pressure cooker, heat the oil. Keep the flame to a low and add mustard seeds and crackle them. Then add fenugreek seeds and just lightly fry for a couple of seconds without burning them.
Then add finely chopped onions and cinnamon, cardamoms and cloves.
Stir and sauté until the onions turn translucent and soften.
* Step 3
Add the ginger-garlic paste, chopped green chilies and curry leaves.
Stir and sauté for some seconds until the raw aroma of ginger-garlic goes away
Now add chopped mint leaves and coriander leaves.
Stir and saute for a minute.
Keep heat to a low or switch off the heat. Add the finely chopped tomatoes and turmeric powder, red chilli powder, black pepper powder or crushed black pepper, coriander powder and cumin powder.
* Step 4
Mix very well and sauté the tomatoes until they soften and become pulpy with oil releasing from the sides.
* Step 5
Add the soaked rice. Gently mix the rice with the tomato mixture very well. Sauté for a minute.
Add 1.75 cups water. For a more softer consistency in the rice, you can also add 2 cups water.
Season with salt as per taste.
Cover and pressure cook tomato rice for 2 whistles on medium flame or about 10 to 11 minutes. To get a softer rice, you can also pressure cook for 3 whistles.
When the pressure settles down on its own. Then remove the lid and gently fluff the tomato rice.
* Step 6
Serve tomato rice with papad and curd.
Note: if there is a photo you can click to enlarge it
4 . Bread Pakoda
Bread Pakoda
Cookpadindia #snack #breadpakoda
Bread pakora is a popular North Indian snack of bread fritters. Bread slices are stuffed with spiced mashed potatoes filling, batter-coated and then deep-fried.
Ingredient
For
Stuffing
1 teaspoon
chopped green chillies
1 tablespoon
coriander leaves chopped
2 teaspoons
mint leaves – chopped (optional)
1/4 tsp
red chilli powder
1/4 tsp
Garam Masala
1/2 teaspoon
dry mango powder (amchur powder)
As Required
Salt
For
Batter
1 cup
besan (gram flour)
1/2 teaspoon
carom seeds (ajwain)
1-2 pinches
turmeric powder – optional
1 pinch
asafoetida (hing)
1-2 pinches
baking soda – optional
1/2-2/3 cup
water or add as required
As required
oil for deep frying
Cooking instructions
* Step 1
Making Potato Stuffing
Boil or steam the potato in a pressure cooker or steamer till it is completely cooked.
When the potato becomes warm, then peel it. Grate and keep aside. You can also mash and keep aside.
Add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to the grated potatoes.
* Step 2
Mix the spices & herbs very well with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
Making Batter
In a bowl, take the besan (gram flour), ajwain, red chilli powder, garam masala powder, asafoetida, baking soda (optional) and salt.
Now add around ½ cup of water and mix very well.
* Step 3
The batter should not be very thick nor too thin. If it is too thick, then add more water.
Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter. Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air into the besan batter.
* Step 4
On the chopping board, slice the bread into triangle or rectangle slices.
Take around 2 to 3 tablespoon of the mashed potato mixture and spread it on the bread evenly.
Cover this potato stuffed slice with another slice. You now have a triangular bread sandwich. Just slightly press the sandwich.
* Step 5
Take the entire sandwich in your hand and dip it in the besan batter.
Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the sandwich. Take care not to keep the stuffed bread sandwich a long time in the gram flour batter as the bread can break.
* Step 6
Frying
By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
Fry on a medium flame till they are crisp and golden brown.
Place them on kitchen paper towels so that excess oil is absorbed.
Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
Enjoy the bread pakoda with tomato ketchup. a cup of indian ginger tea or masala tea. (Of your choice)
* Step 7
Bread pakoda recipe 👇
Note: if there is a photo you can click to enlarge it
5 . Khaman Dhokla
Khaman Dhokla
#Win #Week9 #cookpadindia
This khaman or khaman dhokla recipe makes a wonderfully soft and fluffy, lightly sweet and savory cake that's perfect to enjoy anytime of the day. It's easy to prepare steamed on the stovetop or even in the Instant Pot with my instructions.
Ingredient
1.5 cups
gram flour (besan)
1 tablespoon
rava (or semolina) – optional
1 tablespoon
sugar
2-3 pinches
turmeric powder
1-2 pinch
asafoetida (hing)
2 tablespoons
oil – any neutral oil or peanut oil
1.5-2 teaspoons
eno (fruit salt)
1 teaspoon
salt or as required
1.5 tablespoon
lemon juice or ⅓
1 cup
water or add as required
1/3 cup
water
1 teaspoon
mustard seeds
1 teaspoon
cumin seeds – optional
2 teaspoons
white sesame seeds
1 teaspoon
chopped green chilies
2 teaspoons
sugar or add as required
2-3 tablespoons
chopped coriander leaves
Cooking instructions
* Step 1
Making Khaman Batter
Grease a steamer pan with 2 to 3 teaspoons of oil.
Take besan or gram flour in a mixing bowl or pan.
Add turmeric powder, asafoetida, lemon juice, ginger paste, green chilies paste, sugar, oil and salt.
Add 1 cup water or as required to make thick yet flowing water. The amount of water required depends on the quality of flour, so add as required.
* Step 2
Stir and then add the rava or sooji (semolina).
Stir to a smooth thick batter without any lumps.
The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 1 to 2 tablespoon besan.
Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.
* Step 3
The amount of water to be added depends on the size of the steamer or pressure cooker.
Now add the eno or fruit salt to the batter.
* Step 4
Stir briskly and quickly. The fruit salt should be mixed evenly with the batter. Or else you get uneven texture in the khaman.
The batter would froth and become bubbly, so you have to be quick.
Pour the batter in the greased pan.
* Step 5
Steaming Khaman Dhokla
Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
* Step 6
When the khaman become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
Invert the pan. If greased well, the khaman will easily
* Step 7
Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
To check the doneness, insert a toothpick and if it comes out clean, the khaman is done. If the toothpick has the batter on it, then you need to steam for some more time.
* Step 8
Add sugar. Stir and allow the tempering mixture to come to a boil. Make sure that the sugar has dissolved in the water.
Then pour this tempering mixture evenly on the steamed and sliced khaman.
Garnish with chopped coriander seeds
* Step 9
Get inverted on the plate. Slice and keep aside.
Tempering Dhokla
In a small pan, heat oil.
Add mustard seeds and let them to crackle.
When the mustard seeds are crackling, add the cumin seeds (optional), curry leaves and chopped green chilies (optional).
* Step 10
Stir and then add sesame seeds.
Fry the sesame seeds for some seconds but do not brown them.
Then add water. Be careful while adding water as the mixture sizzles. You can switch off the heat when adding water.
* Step 11
Serve khaman dhokla straight away or you can store them in an air tight box and then serve later after some minutes or an hour.
If serving khaman after many hours, then do not garnish with coriander leaves.
Note: if there is a photo you can click to enlarge it
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