Imli ki chutney

Tamarind chutney is delicious with samosas, Fritters, or when drizzled over chaats like bhel puri, dahi vada, dahi puri, pani puri, or any kind of chaats.

Ingredients:

100gms cleaned Tamarind

2cups Boiling water

1cup Dates Syrup / Jaggery

2- 3 tblpsn Red Chilly powder

¾ tspn Salt

Method:

  1.   Soak tamarind in boiling water for an hour. Later squeeze out the pulp of tamarind.

  2.   Strain the pulp in a pan. You can add more water if you need thin consistency.

  3.   To this pulp add red chilly powder, salt and dates syrup.

  4.   Keep this pan on the gas and boil nicely.

  5.   Let it cool down to room temperature. Its now ready to serve or fill in the jar.

  6.   This chutney can be served with chaat items, Samosas, Pani puris, etc.

NOTE:

•         Dates syrup/ Sugar/ Jaggery can be added as per ones taste for sweet and sour.
•          This chutney can be filled in jar and stored in fridge for up-to 1 year.
•         Always use dry spoon do not bring it in contact with water or it will get spoiled.

Pani Puri

Hmmmmmm Mouth started watering with the name itself right. Let’s not talk much and lets proceed straight to the recipe. Here I have used readymade puris.

Ingredients:

30 – 40 Puri

1 cup Imli ki chutney

For Stuffing:

1cup Moong daal

2nos. Cloves

3/4tspn Turmeric powder

Salt to taste.

For Pani recipe:

1cup Fresh Mint leaves

1/4^th cup Fresh Corriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

To prepare Stuffing:

   1.   Wash and pressure-cook moong daal with turmeric powder, cloves and salt to taste for 3 whistle. Keep it aside for cooling.

To make Pani:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

 fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt.  Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

How to assemble Pani Puri:-

  1.   Crack open the top of the puri with the help of spoon.

  2.   Add 1tspn stuffing in the puris.

  3.   Add 1tspn Sweet chutney or as per the taste then pour green pani on the puri.

  4.   Serve it immediately. Or the puris will get soggy making it difficult to put in mouth.

Before I could take the pic of my ready to serve pani puri. Hubby came and picked the plate and gulped the puri and said its yummmmm one more please…

NOTE:

• Stuffing can be made of various choice like : boiled potatoes with chopped onion and coriander leaves or ragda ( boiled whites peas).

Pani Puri Water

Ingredients:

1cup Fresh Mint leaves

1/4^th cup Fresh Coriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt. Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

NOTE:

• Add more black salt or chaat masala if required. Keep checking the seasoning as per the taste.
• If u like really spicy water, can increase the amount of green chillies.