Thursday, March 29, 2012

Chocolate Paan

BM #14   Day 7

I always thought Paan to be of Indian tradition,but was amazed to know that it’s origin is Malaysia or Iran.Paan is chewed as a digestive and as a breath cleanser and is served at special functions after the meals.The betel leaf is filled with a mix of spices such as cardamom,aniseed and katha with choona (lime paste), grated coconut,different kinds of supari (betel nut) and small pieces of various candies.

I wonder how many of you are aware of paan parlours?These are really popular in Gujrat.Within the range of one km you will see three to four of these paan shops.The paanshops of yesteryears served paan , cigrattes and just a few tit bits.Women hardly visited such paan shops.Today's paan parlours are exclusive..they have a variety of paans and imported stuff  like drinks,chocolates dry fruits and some gift items too.Things have changed and now women are found in these parlours.Infact there is a particular parlour where women serve these paans.Recently while hunting for a imported product I went to one of these parlours…and I saw choclate paan.This was rather interesting.I bought a paan and came home and tried to disect it..but the mixture was quite condensed. The next day I visited the shop again and asked the owner if he could tell me what the ingredients were..he was hesitant but when I told him I want to write about it he agreed to give a demo. And now coming to the choclate paan....

1tsp........... raisins
1tsp........... black seedless currants
1tsp........... chopped cashews
1tsp........... chocolate chips
1tsp........... nutella
1tsp candy
1tsp........... gulkand
1 mini........ mint choclate bar cut into pieces
Mix all the above ingredients .

4................. betel leaves(calcutti patta)
¼ tsp......... choona(lime scales)
½ tsp.......... katha
Wash the betel leaves.
Apply a little choona.
Apply the katha on this.
Make a cone of the betel leaf.
Fill in the mixture pressing it down with finger tips and holding the cone firmly.
Fill ¾ of the cone.
Fold the two sides.(refer Pics)
Bring the top flap down.
 Insert a tooth pick to seal.
Trim the extras.
Dip this into choclate syrup.
Roll onto choclate vermicilli / coconut powder.
Chill and serve.

I tried making a paan in the Paan shop

thanks to Gulab Pan House for the demo.

paans can be folded in different ways..just a bit of practise

On making this paan I felt we can easily avoid the katha and choona.We can use any leftover choclates.Also if we don’t have gulkand we can soften rose petals with hot sugar syrup which should be quite condensed.If betel leaves are available this is a wonderful twist to the original paan and you could easily choose your favorite chocolates for stuffing.

sending it to Kalyani's Holi Fest ,Susan's Black and White Wednesday

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Wednesday, March 28, 2012

Flavored Paani Puri

BM # 14   Day 6

Born And brought up in the walled city of Delhi my love for street food has only grown over the years.As a 10 year old my favorite snack was Gol gappas..yes this is what we call them ..and moving towards western side the name changes to Paani Puri…infact look at this interesting data where we have different names of the same Paani Puri.

Name                                              Region
Gol gappa, Water balls……...…New Delhi, Punjab, Haryana, Jharkhand, Bihar, Pakistan
Pani ke bataashe……………….Rajasthan, Uttar Pradesh
Panipuri……….. ………………..Gujarat, Andhra Pradesh, Karnataka, Maharashtra, Tamilnadu
Phuchka……….. ………………..Bangladesh, West Bengal (India)
Gup chup……… ………………..Chhattisgarh, Odissa
Pakodi… ………………................Gujarat
Phulki ………………………...…..Madhya Pradesh

The basic is the same a crisp puri stuffed with some kind of stuffing(usually potatoes and some legumes) served with a  spicy water.The spicy water too changes from state to state.To make the water sour  they use dry mango pieces  in the  North  whereas citric acid is used in Gujrat.

Talking of Paani Puri in Gujrat we get 8 different flavors!!Ginger,Garlic,Lemon,Tomato,Jeera ,Lime,Mint,Haajma Hajam and finally the regular.I have tried making five flavors and I  cant forget how the ladies were all confused when I served these at Ma’s tea party.They could not judge which one was the best!!..but I knew that Haajma Hazam had maximum this one was the qickest to disappear.Chaas is totally my innovation…tastes like dahi puri..Tomato I have never liked at the vendors..but yet gave it a’s so-so.Garlic,Ginger and Lime are still on the waiting list to be tried.

So lets get on to the recipes now….

Jeera Paani
1tbsp roasted jeera pwd
1tbsp coriander pwd
¼ tsp chilli pwd
¼ tsp black salt
¼ tsp chaat masala
2tbsp tamarind
Salt to taste
Soak all the ingredients in 3 cups of water for 3-4 hours.
Strain and cool.

Hing Paani
2tbsp tamarind
1tbsp coriander pwd
¼ tsp hing
¼ tsp chilli pwd
¼ tsp black salt
¼ tsp chaat masala
Salt to taste
Soak all the ingredients in 3 cups water  for 3-4 hours.
Strain and cool.

Pudina Paani
½ cup mint leaves
4green chillies
½ tsp black salt
2tsp lemon juice
Salt to taste
Make a fine paste of the above ingredients.
Add this to three cups of water.
No need to strain this water.

Chaas Paani
2tbsp curd
3cups water
Churn the curd and water to make buttermilk.
2tbsp mint leaves
4 green chillies http                
2tsp coriander leaves.
Make a paste of the above ingredients.
Mix with the butter milk.
Add salt to taste.

Haajma Hajam
½ cup Kajoor Imli chutney
¼ tsp black salt
¼ tsp red chilly pwd
¼ tsp roasted jeera pwd
¼ tsp hing
Salt to taste.
Add this to 3 cups of water and chill.

Khajoor Imli Chutney
2cups dates
1cup jaggery
¼ cup tamarind
1tsp red chilly pwd
Pinch hing
¼ tsp black salt
¼ tsp coriander pwd
¼ tsp roasted jeera pwd
Salt to taste
Deseed the dates.
Soak the imli for ½ hour and remove pulp.
Put these in a pressure cooker with ½ cup water.
Pressure cook for two whistles.
Add 3 cups of water.
Add grated jaggery and spices and cook till jaggery melts.
Cool and store.

Stuffing for pooris
Boiled potatoes
Sprouted moong
Boondi soaked in water and squeezed
Black desi channa(boiled)
Mini chick peas(boiled)
Boiled vatana
Add salt,red chilly pwd and chaat masala to these.
The stuffing can be a mix of any of the above ingredients ,depending on one’s taste.

The normal variations are… chana
aaloo chick peas
aaloo ....boondi
vatana..chopped onion(this is served hot)

Refer here.
This is the best recipe for pooris till date !!

check out the way it is presented
a special ladle with a hole is used to pour the water in the pooris

Enjoy the pooris with your favourite combination of stuffing and the different flavors.

For best results.....
Make all the waters one day in advance.
This helps to infuse the flavors and the chilled waters taste awsum.

Sending it to Kalyani's  Holi Fest:Colorful Palette ,Kitchen Chronicles: Summer Splash hosted by Sangee Vijay,Rasya's I am The Star,Love Lock Series hosted by Vardhini ,Susan's MMLA  45  hosted by Girlchef  and Sara's Corner for women's Day 

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Tuesday, March 27, 2012

Apple Jalebi with Kheer

BM #14   Day 5

Two years back I had been to a fair ,where some young boys had a food stall which served Apple Jalebi.These jalebis were like donuts but immersed in a fragrant saffron syrup.What a wonderful twist to the traditional jalebi ! Ever since have been wanting to make these  but sometimes bookmarked  recipes lie in those folders only.The recipe that I got was with just simple maida which seemed more like a apple fritter.So I decided to use the Jalebi dough recipe which we had done for The Indian Cooking Challenge.This was a hit recipe and I knew I would not go wrong. Normally to make it a complete dessert I would serve jalebi  with rabdi…but this time I decided on Kheer and  let me tell you it turned out absolutely  yum..the winey flavor of green apple with the tartiness of jalebi ….. the immense aroma of saffron and ghee…..and then the condensed rice kheer   you got to try this one to tickle your taste buds.

12............ green Apple rings

For the jalebi dough
Please check here.

Sugar syrup
Check here.

How to proceed
Dip the apple rings in water with a few drops of lemon to avoid the discoloration.
Heat ghee.
Dip the apple rings into the jalebi batter and deep fry till crisp.
Make sure the apple rings are well coated with the batter.
Immerse in the sugar syrup for a minute or two.
Garnish with saffron ,pistachios  and almonds.

½ cup ........rice
1lt............... milk
¼ can........ condesed milk
¼ tsp......... cardamon pwd


Boil the rice till soft.
Add milk and boil till reduced to half.
Add condensed milk and cardamon pwd.
Cook till you reach a semi soft consistency.
Chill and granish.
You must keep in mind that the kheer on cooling becomes thick.

this goes to Kalyani's Summer Splash hosted by Sangeeta , Sara's Corner for women's Day, Rasya's I am the Star 

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Monday, March 26, 2012

Pav Bhaji Dosa

BM #14   Day 4

My trip to Mumbai without going to Juhu Beach is incomplete.This is the beach where I was proposed..well it has romantic  memories but besides I love to eat all that junk there..wonder why they call it junk?What is wrong  in that yummy buttery Pavbhaji?..or the tangy mint water pani poori…so healthy..all is’nt it?..whatever.... I actually don’t care…..I hate to miss this chatpata stuff…the last time I was there we had the pavbhaji was just too good!!Lavishly smeared with butter .Eversince I make this regularly.I don’t have the heart to be lavish with butter…somehow  the low cal stuff suits the health  better.

2....................boiled potatoes
1....................small onion
3................... large tomatoes
1tbsp.......... capsicum
2tbsp.......... boiled green peas
6cloves ......garlic
½ tsp........... lemon juice
¼ tsp........... red chilly pwd
¼ tsp........... black salt
1tsp............. pavbhaji masala
½ tsp........... coriander pwd
Pinch turmeric
Corriander leaves
Put some oil on a tawa.
Add onions and capsicum.
Stir and sprinkle some water.
Add boiled mashed potatoes,peas and tomatoes.
Mix well and again sprinkle some water.
Start mashing the bhaji with a masher  sprinkling water as and when required.
Once totally mashed keep aside.
Put some butter on tawa.
Add crushed  garlic and all dry spices.
Immediately add lemon juice.
This masala should not burn.
Mix the masala to the bhaji .
Sprinkle coriander leaves.
This the Bhaji which is normally eaten with buttered pav but we are stuffing this in a dosa.

1cup ............dosa batter
Lassan ki chutney
Heat a gridle.
Pour  a ladleful of batter.
Move in circular direction.
Drizzle butter or oil.
Apply the lassan ki chutney.
Place  the bhaji  in the centre or spread it..depending how you prefer it.
Cook till crisp.
Fold and serve with sambar and coconut chutney.

Needless to say the taste is awsum!!

This goes to Susan's MMLA hosted by Girlchef ,Rasya's I am the Star ,Love Lock Series hosted by Vardhini

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