Wednesday, June 8, 2016

Pani Puri / Golgappa

How do I introduce this popular and loved street food? You cant go anywhere in the country without finding a stall... Here's my favorite homemade version. Freshly ground spiced minty water with a tasty filling. It's love at first bite.


For the spicy mint water:

A bunch of mint leaves (2 handfuls of leaves)
3-4 sprigs of coriander
1-2 green chilies
1/2 inch root of ginger
1/2 inch stick of cinnamon
3-4 cloves
3-4 black pepper corns
Juice of one lemon
1 teaspoon roasted Cumin powder
Rock / Black Salt (sanchal or kala namak)

For the sweet water:

2 tablespoons packed tamarind
5-6 pieces dates
1/2 teaspoon dried ginger powder
1/2 teaspoon roasted Cumin powder
Powdered sugar or jaggery as needed


3 boiled potatoes
1/4 cup soaked black gram (atleast 6 hours)
Chili powder
Roasted Cumin powder

Finely diced onion


Take the soaked black gram, add a teaspoon of salt and boil them. It needs 3-4 whistles in a pressure cooker and then low heat for 5 minutes. Let the steam cool naturally. Don't force open the cooker. Strain and keep aside.

Peel and mash the boiled potatoes and mix with the boiled black gram. Add salt, chili powder and cumin powder and mix. Adjust for salt and spices. 

Bring a cup of water to a boil in a saucepan. Add the tamarind and continue to boil till it softens, about 5 minutes. Add the chopped and deseeded dates, remove from heat and let the mixture cool. Mash the tamarind and date mixture once it cools and strain. Add 1 cup of water, ginger and cumin powders to the strained mixture and then salt and jaggery as per taste. It should be tangy and sweet. 

In a dry grinder, grind the cloves, cinnamon and black pepper to a fine powder. In a another blender add the green chilies, ginger, mint and coriander and blend to a fine puree. Add the lemon juice, the ground spices, salt, cumin powder and mix well. Add a cup of water to this mixture and then sieve. Adjust spices and salt as needed.  

To eat:

Make a hole in the puri. Fill 1/4 puri with the potato gram mixture. Then add onions, boondi and sev. Now fill to the top with spicy and sweet water and enjoy!!!

Monday, March 14, 2016

Apple Crumble / Apple Crisp / Apple Cobbler

This month I celebrate my grandmothers birthday and I want to post a dessert recipe for her. I made this apple crisp for a dinner party. I like apple pie but pastry dough scares me. This is just as delicious but a lot more easier. Apple is baked with sugar and cinnamon and the streusel topping is a nice textural contrast to the soft baked apple. I used the apples I bought for eating, 2 red delicious and one pink lady, though Granny Smith are preferred for baking. I added the walnuts for crunch and oatmeal since I had some in the pantry. You can leave out both and just use flour and double the butter. The portion below serves 4 people.


3 medium apples cored, peeled and sliced thin
2 1/2 tablespoons sugar
1 teaspoon cinnamon powder
Juice of 1/2 lemon


1/3 cup flour
1/3 cup chopped walnuts
1/3 cup rolled oats (optional - just double the flour or walnuts)
1/2 cup brown sugar
Pinch of salt
2 tablespoons melted butter

Preheat the oven to 350 degrees F. Mix the sugar, lemon and cinnamon with the apples. Put the apples in a 7x5 baking dish or in individual ramekins. Combine the flour, walnuts, oats and sugar. Then add the butter and mix well. Then top with streusel and bake for 20-30 minutes or till the top is golden brown. Rest for 15 minutes before serving.

Eat it warm paired with some vanilla ice cream and it is heaven just by itself also.

Monday, February 29, 2016

Health laddoo / Breakfast laddoo

I struggle most of the days to get my family to eat plain dry fruits. But when these laddoo's are made I don't hear any complaints! The proportions of the individual fruits can be altered, but keep the overall wet and dry proportions the same for proper binding, 2 parts dates and figs to 1 part nuts.

These are great for on the go. My husband has one of these before hitting the gym, its my easy 11 AM snack and the seedless one is my baby's favorite. Make them today!


40 pieces seedless Omani dates, medium size
20 pieces dried figs
1/2 cup almonds
1/2 cup cashewnuts
1/2 cup walnuts
1/2 cup roasted salted pistachios (measured with shell)
1 tablespoon flaxseeds (Do NOT roast)
1 tablespoon black (or white) sesame seeds (roasted or plain)
1 tablespoon chia seeds
1 teaspoon ghee

Chop the dates and figs in small pieces. The figs can be cut into 8 pieces just like a pizza. 

Heat a thick bottomed pan and add the cashews. Roast for 5-6 minutes till a few brown spots appear. Keep aside. Roast the almonds and walnuts next in the same way. Alternatively roast them in an air fryer for 4-5 minutes preheated at 160 degrees. De shell the pistachios. Chop all the nuts except walnuts into 3 pieces each. The walnuts can be halved and then chopped into three. Measure the seeds and keep ready, 

Heat the same pan on low heat, add the ghee and then add the chopped dates and figs. As they start heating up, they will become softer. Keep stirring them continuously and smashing them with the back of the spatula to make a smooth pastte. Its takes about 10-12 minutes for them to completely soften up and form a ball. Turn off the heat and while it is hot, add the seeds and nuts and mix. Keep mixing till it looks uniform.

Allow it to cool a little and then roll into 1 inch balls. The above proportion makes about 30 laddoos. 

Enjoy by themselves or with a glass of milk.

Tuesday, February 9, 2016

Indian High Tea

Indian tea was never alone and there was nothing low about it. Even though we always had our samosas, kachoris and nankhatai's now its a trendy to call tea with accompaniments as High Tea. Its a smorgasbord with bites from different cuisines. This is my take on this delicious tea time ritual. 

Clockwise from top:

Honey and chili cashew nuts
Papdi pizza
Hummus and Pita chips
Green cutlets
Blackgrape lemonade
Chocolate chip brownies

All this was followed by some piping hot cups of tea. Hope you make this soon!

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