Garlic Groundnut Chutney Powder

Garlic Groundnut Chutney powder is a Maharashtrian Recipe which goes well with Chapathis, Rice and is also used in the very famous vada pav for garnishing. The advantage of the chutney powders is they have long shelf life of two to three months and comes handy. A simple yet lip smacking recipe.

Ingridients :-

1. Ground Nut - 1 cup
2. Garlic - 5 pods
3. Red Chillies - 5 nos
4. Salt to taste

Procedure :-

• Roast the ground nut and red chillies separately, allow them to cool.
• In a mixer add red chillies and garlic pods, grind.
• Add the roasted groundnut, salt and use whipper and grind coarsely giving frequent breaks and open the lid of the mixie jar to let the hot air out. (this is to prevent the oil oozing out due to heat generated during the grinding process)
• Cool and Store in an air tight container.

Pani Puri / Gol Gappa

'Chaat' is a snack item spread across north-east-west-south of India. A delicacy to be devoured with relish - as the name suggests. A very tempting item which is tangy, spicy, sweet & salty, sold in carts & stalls. The way the puris, the ingridients like the chopped coriander leaves, Onions, tomatoes, the packet of sev, papdis and puris are arranged and the aroma of the ragda that is  steaming  & variwill tempt one to walk towards the cart / shop to relish some.

There are variety of chaat items viz., Pani Puri, Bhel Puri, Sukha Bhel, Ragda Patis, Sev Puri etc. each one different in their own way with additions or deletion of few ingridients with variable presentations. The important thing to top all that is the chaat masala - a special combination of some special spices which adds the aroma & that extra taste which will linger in your mouth for long time and make you crave for more.

Pani puri - round puris are prepared, a whole made on the top inside which mashed potato or green gram or soaked bhoondhis is stuffed and this is immersed in two different pots containing Sweet & tangy potions and spicy salty potion according to one's preference  and served in a katori or cup. the whole puri with the contents is then put in the mouth and there starts your pleasant journey into the world of chaat......the different tastes of tanginess, sweet, salt and spicy........creates a pleasant experience in you.

Making of Puris

1. Maida - 1 cup
2. Rava / sooji - 1/2 cup
3. Salt to taste
4. water to knead
5. Oil for frying
6. round biscuit cutter / bottle cap

Procedure :- 

• Mix maida, sooji and salt into a bowl, mix well
• Adding water slowly, knead a soft dough

• set it aside for 1 hour by covering it with a moist cloth.
• Divide the dought into equal portions of small size, make ball out of it.
• dust the board, spread each ball using rolling pin like a chapathi
• using a round biscuit cutter or suitable bottle cap, cut round puris

• Deep fry them in oil in batches (when you put them into oil, press them with the laddle to make it puff)

• Place on an absorbant paper to remove excess oil and store it in an air-tight container
• you may get some flat puris in the process, preserve them for making a sev puri or for bhel puri :-) or you can crush them in a bowl, pour some sweet as well as spicy potions of pani puri and enjoy.

Making of Pani :-

Sweet Pani :

1. Tamarind - two lemon sized
2. Jaggery - 5 tbsp or more as per your taste
3. Dhania - 1tbsp
4. Dates - 10 nos.
5. Pani puri masala - 1 tsp
6. Mint - tbsp
7. Water
8. Salt to taste

• Boil water add tamarind & dhania boil till tamarind becomes tender.
• Using a chalni & a laddle crush the tamarind & dhania and collect the pulp into a vessel.
• Soak dates and grind to a nice paste along with mint leaves. Add it to the tamarind pulp.
• Add pani puri masala, Salt and required water

Spicy Mint Pani 

1. Mint leaves - 1/4 cup
2. Coriander leaves - 1 cup
3. Green chillies - 4 nos (or as required)
4. Salt to taste (use rock salt for best flavour)
5. Water
6. Pani Puri Masala - 1 tsp

• Grind mint leaves, coriander leaves, green chillies together.
• Mix this in a litre of water, add salt and pani puri masala
• Filter through a sieve and keep the pani.

For pani puri / Gol Gappa

You need :-

1. Puris
2. Sweet Pani
3. Mint spicy pani
4. Soaked bhoondi or boiled & mashed aloo or moong

• Take a puri, make a hole on the top.
• Place some bhoondi / aloo / moong inside
• Dip the puri in sweet pani 
• Dip it in mint pani
• Put it in your mouth, relish the toungue tickling pani puris / gol gappas
• You can adjust your taste by increasing or decreasing the ratio of sweet or mint panis (sweet or medium or spicy)
• During Summer, just add few ice cubes into the mint pani and enjoy it cool.

Tomato Rasam (without Tamarind & Dhal)

This rasam will be really helpful when you don't have time to boil or soak tamarind or cook dhal. Hence it is a very simple, quick and delicious recipe.

Ingridients :-

1. Tomatoes - 4 Nos.
2. Rasam Powder - 1 tbsp
3. Salt to taste
4. Turmeric Powder - 2 pinch
5. Asafoetida powder (Hing) - 1 pinch
6. Jaggery - a small piece
7. Curry leaves - 1 sprig
8. Coriander leaves - 1 tbsp
9. Ghee for tempering - 1 tbsp
10. Mustar seeds - 1 tsp
11. Green chilli - 1 no. cut into two pieces (optional)

 Procedure :-

• Grind tomatoes into a puree in a mixer.  Transfer it to a vessel.
• Add Rasam powder, Turemeric Powder, Hing Powder, Jaggery, Curry leaves, Green Chilli and salt.
• Boil till the raw smell goes. Put off the flame.
• Heat ghee and add mustard seeds, let it splutter.
• Add this tempering to the rasam.
• Garnish finally with finely chopped coriander leaves
• Yummy & easy toungue tickler is ready to be served with white rice. 

For this easy recipe you can just have roasted or fried papad if you don't have time to make any vegetable side dish.

Appam / Nei appam

Appam is a spherical sweet dish made using rice flour and Jaggery. This sweet takes a most important place in the house of Tamil speaking Brahmins who hails from Kerala.  It is also known as neiyappam as ghee is mixed along with oil to give it a nice flavour (pure ghee will make it hard hence mixing with oil). For marriages in seer this sweet dish also takes an important place.

Many gets confused between an aapam and appam. Aapam is not a sweet and it is shaped like a dosa.  There is also a dish called vellai appam  (white appam) from kerala. Whereas appam / nei appam is a sphere shaped and is a fried sweet dish.

Special mould - a vessel with depressions is used to make the appams. If you don't have it, then prepare the batter to dropping consistency and drop in hot oil in a kadai, and deep fry.

Ingridients :- (to make 15 - 20 appams)

1. Raw Rice - 1 Tea Cup
2. Jaggery   -3/4 tea cup
3. Small Banana - 1 No.
4. Cardamom - 4-5 nos
5. Ghee - 2 tbsp
6. Coconut pieces - 1 tbsp
7. Coconut Oil - 1 Tbsp (frying coconut pieces)
8. Oil for frying

Procedure :-

• Soak Raw Rice for 2 hours & drain. 
• Grate jaggery. 
• In a mixer grinder, grind the soaked rice, jaggery, cardamom and small banana together into a nice paste.  Small elaichi banana softens the Appam and also gives nice flavour.
• Allow it to ferment for minimum 6 hours or leave it overnight.
• Before making Appam fry coconut pieces in coconut oil (you can add even without frying). Frying enhance the flavour and taste.
• In the appam moulds (appa kaaral) pour little ghee and oil into each depression, heat it. 
• Pour a small laddle of batter into it. When it rises, becomes fluffy and you see the ends turn colour into nice golden brown & crispy, with a sharp spoon  or a skewere turn it and let the other raw side cook till it is done.
• yummy appam is ready.

Notes / Tips :-

• Boiled rice can also be used instead of raw rice.
• Banana will help you to get a soft appam & nice flavour. If you don't have small elaichi banana, you can use half robusta banana or the golden kela.
• If you still find your appam hard for any reason, you can add a pinch of baking powder.