Pani Puri (local indian street food)

INGREDIENTS

FOR THE PURIS1/2 CUP FINE SEMOLINA (RAVA)
1/2 TBSP PLAIN FLOUR (MAIDA)
3 TBSP SODA WATER (BOTTLED)
SALT TO TASTE

FOR THE PANI1 1/2 CUPS CHOPPED MINT LEAVES (PHUDINA)
1 TBSP CHOPPED CORIANDER (DHANIA)
1/3 CUP TAMARIND (IMLI)
25 GINGER (ADRAK)
4 TO 5 GREEN CHILLIES
1 TSP ROASTED CUMIN SEEDS (JEERA) POWDER
1 1/2 TSP BLACK SALT (SANCHAL)
SALT TO TASTE

OTHER INGREDIENTS1 RECIPE KHAJUR IMLI KI CHUTNEY
1/2 CUP MIXED SPROUTS , BOILED
1/2 CUP BOONDI , SOAKED AND DRAINED

METHOD

For the puris

1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani

1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed

1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Tips

1. You can use ragda instead of the sprouts or boondi.

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Broasted Chicken

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
1 (4 lb) whole chickens

Directions:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken.

• Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

• Preheat oven to 250 degrees F (120 degrees C).

• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

• This is from foodsafety.gov.

Read more <a href="http://www.food.com/recipe/broasted-chicken-431518?oc=linkback">http://www.food.com/recipe/broasted-chicken-431518?oc=linkback</a>

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GOBI MANCHURIAN RECIPE

INGREDIENTS

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida) 
1 tbsp Corn Flour 
Salt to taste 
2 dried red chillies
1 Chopped green chili 
1/4 tsp red chilly powder
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Spring Onions 
1/4th tsp Ajinomoto 
2 tbsp Soya Sauce 
2-3 tbsp Tomato Ketchup 
1 capsicum cut into cubes
Oil for deep frying
2 tbsp Oil

METHOD

• Cut the cauliflower in big florets.
• Make a smooth batter of maida, corn flour, 1/4 tsp ginger, 1/4 tsp garlic paste, 1/4 tsp red chilly powder and salt using water.
• The batter should be neither too flowy nor too thick. It should be dripping consistency.
• In a frying pan heat oil for frying. Dip the gobi florets in the batter and deep fry till golden brown. Fry in small batches. Take ou on paper napkin and keep aside.
• In another pan heat oil and add the left ginger & garlic paste, dried red chillies broken into halves and green chilies to it.
• Stir fry for a minute and then add salt and chopped capsicum cubes. A minute later add chopped spring onions.
• Now add ajinomoto, soya sauce and tomato sauce to it. Mix well.
• Add fried gobi florets kept aside and sprinkle 1 tsp cornflour. Toss well. Garnish it with finely chopped spring onions. Serve gobi manchurian hot.
• Note: To make gravy manchurian after stir frying spring onions add 1 1/2 cup of water and let it boil. Make a lump free paste of 1 tblsp cornflour with 1/4 cup of water. Now gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes shiny. Then add florets and sauces. Boil for two more minutes and remove. Garnish with spring onions and serve hot with noodles or rice.

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Mint Chutney

Ingredients

2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
3/4 cup sliced onions
1 to 2 tbsp lemon juice
1 tbsp sugar (optional)
2 to 3 green chillies
salt to taste

Method

1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required

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Tandoori Chicken

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 Tablespoons fresh lemon juice or malt vinegar
• 1 Tablespoon minced garlic
• 1 Tablespoon peeled and grated or crushed ginger root
• 1 Tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium. 

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AVOLI POLLICHATHU – POMFRET FRIED IN BANANA LEAF

Marinate

• Karutha Avoli / Black Pomfret – 5 big slices
• Red chili powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt

For the gravy

• Mustard seeds – 1 pinch
• Uluva / Fenugreek seeds – 3 pinches
• Small Red Onions chopped – 1 cup
• Curry leaf – 2 sprigs
• Green chilies – 3 to 5
• Garlic – 5
• Ginger – 1 big piece
• Tomato – 1 medium sized
• Chili powder – 1 1/2 tsp
• Turmeric powder – a pinch
• Coriander powder – 1 tsp
• Lemon juice – 1 Tbsp
• Coconut Milk – 1/3 cup

METHOD

• Marinate the fish pieces with the Red Chili powder, turmeric powder and salt.
• Keep aside for 2 to 3 hours. Fry lightly in oil and keep aside.
• During this time, clean the banana leaves well.  Wash and dry the leaves.
• Light the burner of your stove. Move the banana leaf up and down through the flame. You will notice the color of the leaf changing to a shade darker, when you expose it to heat. Keep aside. This process makes the leaf more flexible and easier to bend and pack without tearing it. This process is called  ”vazhailla vattunnu”.
• Also soak the kudampulli in 1/2 cup of water. Keep aside.

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Chicken Mandi

Ingredients

Chicken:
• 1/2 chicken with bones and skin, cut up in two pieces
• 4 teaspoon Mandi Spices
• 2 teaspoon salt
Rice:
• 1-1/2 cups rice
• 1 tablespoon butter
• 1 onion, finely chopped
• 1 tomato, diced
• 4 whole cardamom pods
• 4 whole cloves
• salt and pepper to taste
• 2 chicken bouillon cubes
• 3 cups water

Instructions

1. First marinate the chicken and let it lie for a bit. Give it 10-20 minutes.
2. Fry it without any oil. Let it fry on both sides, for a total of 40-50 minutes. Take your time.
3. As this is being done, make your rice. Fry the onions until transulent, then add everything else except the water. Let it come to a boil, add the rice. Simmer, for 20 minutes or so.
Notes
4. If you want the food to have a smokey smell to it, you can do this. Heat up a coal until red. Put some oil in an onion shell, add the coal in it, and place it in the rice pot. Place the chicken around it. Cover. Let it smoke for some minutes.

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Arabic Chicken Shish Kebabs

Ingredients

• 1/4 bunch coriander
• 2 handfuls of mint leaves
• 4 cloves garlic
• 1 (2.5cm) piece root ginger
• 2 teaspoons salt
• 1 pinch black pepper
• 1 teaspoon turmeric
• 2 tablespoons oil

• 200g Greek yoghurt
• 4 skinless chicken breast fillets, cut into large pieces
• 1 large onion, cut into cubes
• 1 green pepper, cut into cubes
• 1 red pepper, cut into cubes
• 1 yellow pepper, cut into cubes
• 100 to 200g button mushrooms, left whole or cut into halves

• Method
• 1. In a bowl, add the coriander, mint, garlic, ginger, salt, pepper, turmeric, and oil. Use a hand blender to mix the ingredients into a paste. (If you do not have a hand blender, chopping the ingredients very finely works just as well).
  2. Add Greek yoghurt to the paste and blend well. Add chicken and coat evenly.
  3. Leave mixture to marinate in the fridge (up to overnight and preferably more than an hour).
  4. Skewer the chicken and the rest of the vegetables onto wooden skewers suitable for grilling or barbecuing.
  5. Place under the oven's grill for about 20 minutes, turning occasionally. Serve hot.

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Grilled Indian Chicken

Ingredients

1. teaspoon ground ginger
2. tablespoons crushed garlic
3. teaspoons ground turmeric
4. 1/4 cup yogurt
5. 1 (3 pound) whole chicken, cut into pieces

Directions

1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

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Chicken Recipes

Ingredients

Salt1 package rigatoni (or your favorite pasta)Olive oil, as needed8 boneless, skinless chicken thighs, cut into small pieces3 cloves garlic, minced1 small to medium-sized onion, chopped1 cup chicken broth (or white wine)Two 15-ounce cans crushed tomatoesFreshly ground black pepperPinch sugarFresh basil, as neededGrated Parmesan, for topping

Directions

Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).

Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.

Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.

Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.

Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

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