Pani Poori

Pani poori is a famous road side food in Mumbai. Crispy small pooris dipped in spicy water with cooked potato  and moong dhal stuffing yummy We do not know how many pooris eaten.(I prefer to make this pooris at home)

Pooris 

Pani Poori

Ingredients

• Thin Rava (Suji).......................1/2 cup
• Maida (All purpose flour)........1tsp
• Oil...........................................1tsp
• Warm Water............................1/4 cup
• Salt to taste

Method 

• Mix rava, salt and warm water ,make a thick paste.
• Add the maida  and knead the dough well till the rava is absorbed.
• Add some oil and knead for some more time. 
• Cover and keep for 20 minutes.
• Heat a pan with oil.
• Roll the dough into big thin chapathi. 
• Take  a small steel cup/bottle cap and make small circles. 
• Drop the pooris into oil and press little.All the pooris puffed up.
• Take them when they become golden.

Filling

Cooked and peeled potato added with salt and chili., cooked  and salted moong dhal

Pani

Pani

• Tamarind Juice........................1 tsp
• Mint.....................................1 bunch
• Coriander leaves....................few
• Jaggery..................................2 tbsp
• Cumin Powder.........................1tsp
• Black salt.................................1tsp
• Green chili................................3
• Lemon Juice.............................1tsp
• Chat Masala............................1/2tsp
• Salt To Taste

Grind all together in a blender and add 3 cups of water Strain using a sieve. Keep  this water in the fridge.

If you need   spicy ,add more. 

Green Chutney

• Green chili...........................4
• Coriander leaves..................few
• Ginger........................... .....small piece
• Salt to taste
• Grind all together into a paste

.

Sweet Chutney

Sweet Chutney

• Soak 1/2 cup dates and  1tsp tamarind pulp, 1/2 cup powdered jaggery, roasted cumin seeds, 1tsp chili powder, salt 1/2 tsp and grind into paste

How to Serve

• Make a small hole at the center of the poori press with your finger.
• Place little potato and moong dhal with sweet chutney and green chtuney. 

• Dip the poori in the spicy water fully and gulp down.

Preparation Time  : 30 minutes

Servings ................5-6

Sevai

Coconut Sevai

Coconut sevai
It is a south Indian meal which is very time consuming to make. But it is very tasty )

Ingredients:

• Boiled Rice.............  .......4 cups
• Grated Coconut…...........1 cup
• Mustard seeds……. .......2tsp
• Urad Dhal……………......2 tsp
• Chana Dhal…………........2tsp
• Finely Cut Green Chillies…..5
• Ginger Finely Cut………..3tsp
• Curry Leaves….............. few
• Oil…………………......3tsp
• Salt to taste

Method

Sevai can be made in 2 ways. The difficult way is by first principles and the easy way is by using Chinese thin rice noodles.
The difficult way to make sevai -

Plain Sevai

• 
  Soak the rice for 4 hours and grind finely adding the salt.. The dough should be like dosa batter.
• Heat a wok and pour this dough.
• Add 2 tsp oil (this makes sevai tasty and non sticky) and stir the dough till it becomes thick and sticky.
• When the dough is not too hot, wet your hands with water and make big balls and keep.

• Boil water in another pan.
• After the water boils, put the rice balls in it and let it cook.
• When the balls float to the top, check to see if they are cooked properly.
• You can do this by cutting into half and seeing if they are not sticky.

• Put each ball on the sevai nazhi(sevai traditional press) and sevai comes out like pasta.
• It should be hot otherwise it gets difficult to press.
• Keep aside to cool (you can put the dough in the idli mould and steam them instead of boiling in water)

• Heat a pan with oil and add mustard seeds, urad dal and chana dal.
• When mustard seeds crackle, add chillies, ginger and curry leaves.
• Add the sevai and mix nicely.
• You can eat this sevai with pappad, chutney or morukuttan.

The easy way to make sevai -

• You can also prepare sevai using Chinese thin rice noodles.
• Just boil the water with salt and 1 tsp oil.
• Add the noodles when the water boils.
• Close with lid, shut the gas and keep for 5 minutes. Add little cold water and remove the water with a sieve. 

Appalam

Appalam







Lemon Sevai

• Prepare sevai as above. Heat a pan with oil.
• Add mustard seeds 1tsp, chana dhal 2 tsp finely cut green chili ginger 2 tsp each and a few curry leaves.
• When mustard seeds crackle, add half tsp turmeric powder and half tsp hing.
• Add the sevai and the juice of 1 lemon juice. Mix well. Garnish with coriander leaves.
• Serve sevai with moru kozhambu  and fried appalams

  

  Lemon Sevai

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