Seven Flavor Pani Puri (Street Food)

My Born and Brought Up City "AHMEDABAD, GUJARAT, INDIA"...The Best Place and the City which I miss wherever I go and stayed. A daytime, An evening Time, or A Night time, I always Miss this City....A Big list when I miss this city are:

You realize the city you are Brought up in will assume prime Importance, as it tends to grow on you.

• You enjoy monsoon seasons by just opening your room window.
• Your parents have no worries about your night outs.
• You enjoy that chit chat with friends on cha ni kitli (Tea stall), We always have hangout at Nehrunagar's Annas Tea stall...Me, My Brother, and Before Marriege My hubby and more than 10 Friends, used to meet there and we just cant realize that its already 2 O'clock in the Night..You will never know that its already a midnight at Ahmedabad, Because you will find Roads with lot of people roaming. Then My Mom used to call us to come back home instantly with anger [Of course ;)]....hahahaha!!! Love you Mom :)
• You see those unknown Streets, Pols with artistic designs.
• You taste delicious food of a chef in restaurants/hotels/dhabas who've no hotel management degrees.

P.C - Google

• People celebrate with food - and it's more than just for nutrition, health or just filling the Belly.
• You find dalwada for the Rains, Aamras for summer, fafda-jalebi for Dussehra, Undhiyu for winter...

• You don't even mind when people from other states give Ahmedabad a Foodiefied tag.
• When a gourmet's paradise, a hub for gastronomy, RK or Jay Bhavani vada pav, Karnavati dabeli, Dakor gota, farali buff vada, Honest Bhaji Pav, Continental/Indian/Chinese food at Choice, Havmor ice-creams, juice and snacks at Shambhu's Coffee Bar, the exquisite Gujarati thalis at Vishala, Rajwadu and Gordhan Thal - These are a few names which have ability to appease your taste buds. (Which actually, tends to be on the the most mind-boggling variety of food and sweeter side of the Ahmedabad.

• You've never had grain alcohol.
• You find a vada-pav wala at every corner! We are the largest consumers of vada-pavs after Mumbai!
• You find people loving Danny's or Shambhu's ki cold coffee more than CCD or Dunkin Donuts!

 I am dedicating This post to My City, My Ahmedabad (Amdavad) :) 

A Crunchy Puri with Potato filling and Flavored Water - More Popular as Pani Puri - is one of Amdavadi's Favorite delicacies. It's Impossible to miss the Five and Seven Flavored Pani-puri available at Vastrapur lake in the City.

"MANEKCHOWK" This place serves the people of the city a variety of delicacies including the regulars like Pani Puri, chat, sweets, snacks, etc but there are some innovative things. These items include the Ice creams, sandwiches, The Gwalia dosa, the Innovative cheese chutney sandwich and what not. This place casts a spell at night and the even health freaks let loose and indulge in some extra kilo calories amidst the open sky and the bindass environment. Manekchowk has always been a popular tourist destination and all the Amdavadis have at least once visited this high voltage food presentation.

So, Our Third week's "FOODIE MONDAY BLOG HOP" Theme is "STREET FOOD", And I can't think anything else except "Pani-Puris", But These Version is with Seven Flavored Panipuri,....Which is so so Popular in Ahmedabad....So Presenting this Tasty, Tangy, and Flavorful SEVEN FLAVOR PANI PURI .

So, For that You will need:

1. Hing Pani (Asafoetida Water)

Ingredients

1/4 tsp Asafoetida (hing)
2 Tbsp Tamarind Paste (Imli)
1/4 tsp black salt (sanchal)
1/2 tsp chaat masala
salt to taste

Method: 

1. Take a mixer jar add all the ingredients with some water and make a paste

2. Add this Paste in 2 Cups of water...If you need add some more amount of salt or black salt.

2. Jeera Pani (Cumin seeds Water) 

Ingredients:

1 Tbsp Roasted Jeera (You can take Roasted Jeera powder as well)
1/2 tsp black salt (sanchal)
1/2 tsp chaat masala
1/2 Tbsp lemon juice

Method: 

1. Take a mixer jar add all the ingredients with some water and make a paste

2. Add this Paste in 2 Cups of water...If you need add some more amount of salt or black salt.

3. Lahsun Pani (Garlic Water)

Ingredients:

2 Cloves of Garlic
1 Tbsp Chili Powder
1/2 tsp Black Salt
Salt to taste

Method: 

1. Take a mixer jar add all the ingredients with some water and make a paste

2. Add this Paste in 2 Cups of water..Increase the amount of salt or black salt if you feels to add.

4. Pudina Pani (Mint Water)

Ingredients:

1/2 Cup Fresh Mint Leaves
2 Green chillies
1/2 tsp black salt (sanchal)
1/2 tsp chaat masala
salt to taste

Method: 

1. Take a mixer jar add all the ingredients with some water and make a paste

2. Add this Paste in 2 Cups of water...If you need add some more amount of salt or black salt.

5. Adrak Pani (Ginger Water)

Ingredients:

1" of Ginger piece
1/2 tsp Black Salt
Pinch of Hing
Water
Salt to taste

Method:

1. Take a mixer jar add all the ingredients with some water and make a paste

2. Add this Paste in 2 Cups of water...If you need add some more amount of salt or black salt.

6. Gud-Imli ka Paani (Tamarind and Jaggery water)

Ingredients

50 gms Tamarind
80 gms Jaggery
4-5 dates
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (Jeera) powder
1/4 tsp black salt
salt to taste

Method

1. Remove seeds from the dates and tamarind, wash and add 1 teacup of water. Leave for 2 hours.
Cook all for 5 minutes with Jaggery. Thereafter, blend in a liquidizer and strain.

2. Add the chili powder, cumin seed powder and salt. Mix well.

7. Dhaniya aur Pudine ka paani (Coriander and mint water)

Ingredients

1 Cup Fresh coriander leaves chopped

1/2 Cup Fresh mint leaves chopped

2-3 Green chillies chopped

Black salt to taste

1/4 tsp Sugar

1 tsp Lemon juice

Method

1. Process the fresh coriander, fresh mint and green chilies in a blender to a smooth paste with a little water if required. Then add this Paste in 2 Cups of Water. and mix well.

2. Add black salt and sugar. Transfer to a bowl, add the lemon juice and mix well.

Other Ingredients

30 Puris
1 cup boondi, soaked and drained
Boiled Chana and Aloo Masala

How to Serve :)

1. Make a hole in the center of each puri.

2. Fill each puri with Aloo and chana Masala and little boondi.

3. Serve one filled puri dipped in the different water served.

4. Repeat for the remaining puris.

Serve Immediately.

Enjoyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy!!!!!!!!!!

Veggie Quesadillas

Quesadillas are the perfect family-friendly weeknight meal when you need to get dinner on the table fast. I've lightened up traditional quesadilla recipes while preserving the authentic Mexican flavor by reducing the amount of cheese, by adding healthy vegetables in these easy quesadilla recipes.

Not typically known for being the healthiest Mexican-inspired option, these quesadilla recipes use unique ingredients and lighter substitutes without sacrificing any of the intense flavor you love.
So quick and easy to make, these Veggie Quesadillas will become a dinnertime go-to meal in no time. To make it kids Friendly, Simply omit the green chilies. Depending on how many little mouths you have to feed, this snack can be as easy as tossing some cheese and veggie mixture between two tortillas and heating it in a skillet. Slice it like a pizza and the kids have a utensils-free food to enjoy

Yesterday, We just had it in a Dinner, It was light and healthy. Even Prisha liked this yummy Quesadillas. She had this for first time, She was finding carrots in that, she picked the carrot piece and enjoying :) .....Cheese is her favorite ingredient...Sometimes she ask me for a cheese slice and she eat that cheese slice like " Aaram se" :)

So, lets jump in to the Recipe and find out what we will need to make these yummy and healthy veggie Quesadillas..

How to make Tortilla

Ingredients:

2 cups flour (you can be creative with your flour choices like whole Wheat, All purpose flour, soy, or a mixture of flours)
1/2 tsp salt
3 Tbsp vegetable oil
1 tsp baking powder
1⁄2 cup warm water

Method:

1. Sift the flour, salt & baking powder into a large mixing bowl.

2. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.

3. Add the milk or water, working the liquid into the dough until a sticky ball forms.

4. Wrap in plastic and let rest for at least 30 minutes.

5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.

6. Lightly dust a counter  w/flour & roll out each ball of dough into a circle. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.

7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.

How to Make Stuffing: 

Ingredients:

1 Tbsp Olive Oil
1 1/2 cup Chopped Mushrooms
1 cup Capsicum
1 cup Corns kernals
1 Cup Carrot, Chopped
1 Cup Cabbage, Chopped
1 Cup Bolied Potato, Chopped
1 Tbsp 3G paste (Garlic, Ginger, Green chili Paste)
1 cup Mozzarella cheese
1/2 tsp Garlic Powder
2 Tbsp Tomato Ketchup
1/2 tsp Oregano
1/2 tsp Chili flakes
Salt to Taste

Method

Line up all the Ingredients.

1. Heat oil in a pan. To that add Onions and 3G Paste (Garlic, Ginger, Green chili Paste) and Saute them.

2. Then add Carrots and Capsicum (Note: You can take bell Papers as well. Three color Chilis).

3. Once veggies are done cooking, add Boiled and chopped Potatoes and season them with Garlic Powder, Oregano and salt. (Note: You can add veggies of your Choice, e.g Spinach, Zucchini, You can add Paneer (Cottage Cheese) as well). Take out a stuffing in a bowl.

4. Now heat skillet over medium heat.

5. Roast one side of tortilla on a skillet ans apply Tomato ketchup on it, and let it turn in a golden color. Lower down the heat, flip the tortilla.

6. Now spread veggies on tortilla covering half way through.

7. Top up the veggies with cheese.

8. Fold over the tortilla to cover the cheese and veggie mixture.

9. Apply butter and fry tortilla folded from both the sides till it gets nice crisp and golden color.
Cut in small triangles and serve hot!

Enjoyyyyyyyyy!!!!!!!!!!!

Spicy Multi-Grain Sprouts Loaf

Presenting The Second "FOODIE MONDAY BLOG HOP" Event Dish, The Theme is "MULTI-GRAIN OR WHOLE WHEAT" and My Dish is "SPICY MULTI-GRAIN SPROUTS LOAF".  

The Purpose of making this Loaf is, its So so Healthy and Delicious!! When The group members decided the theme, I was thinking to make something simple yet interesting and delicious....Finally I land up with this super healthy and damn yummy multi-grain  Loaf...

Whole grain multi-grain contain a dietary fiber content of up to four times Greater than and may also contain more vitamins and protein compared another simple grain. Multi-grain Loaf also provide complex carbohydrates.

For healthy living you should eat Chapatis or Rotis made out of multi-grain Flour (Atta). Pure flour which includes roughage (or fiber) is better than the refined flour without any roughage for making chapatis. Flour without roughage is like white flour which is not at all good for healthy living.

For example, people suffering from piles are advised by doctors not to eat Maida based products and white bread. Multi grain flour which can be made at most of your neighborhood flour mills (chakki) is much better than pure flour, So go for it. Feel free to change them and experiment with them in case other combination of these suit you or your family.

So, Check out this Multi-Grain and goodness of Sprouts Loaf!!

For this, You will need....

Ingredients:

1 Cup Rice
1/4 Cup Chana Daal (Bengal Gram split lentils)
2 Tbsp Udad Daal (White Gram skinned lentils)
1/4 Cup Suji/Rawa (semolina)
1/4 Cup Multi-Grain Flour
3-4 Tbsp Corn kernals
3-4 Tbsp Sprouts (Moong (Green Gram whole) and Black Chana (Bengal Gram whole))
3 Tbsp Yogurt
2 Tbsp Oil
Pinch of Baking Soda

For Tempering:

1 Tbsp Oil
1/2 tsp Cumin seeds and mustard seeds
Pinch of Asafoetida
3-4 Curry Leaves
2 Tbsp 3G Paste (Ginger, Garlic, Green chili)
1/2 tsp Red chili powder
1 Tbsp Sesame Seeds
1 Medium size Onion, Chopped
3 Tbsp Carrot, Grated
3 Tbsp Cabbage, Grated
Salt to taste

Method:

1. Line up all the Ingredients

2. Wash Rice and all Daal and soak them for at least 4-6 hours.

3. Drain water from Rice/Daal and coarsely Grind them (if possible, do not add any additional water while Grinding). Food processor or blender may be used. Add Suji or Rawa in it, and add Multi-Grain Aata, and Yogurt, add 2 Tbsp of Oil and mix well. Put it in a sunlight for fermentation. at least for 4-5 hours with covered lid.

 

4. After fermentation it will be look like this. (See pic). Add Pinch of Turmeric Powder in it for a slight color

5. In a small Pan, heat 1 Tbsp of Oil slightly. Add Cumin seeds and Mustard Seeds, let them splutter, add Pinch of Asafoetida, Then add Curry Leaves and 3G Paste (Ginger, Garlic, Green chili) and Chopped Onion and Grated carrot and Cabbage in it. Add Red chili powder and salt to taste. Just saute them for a minute. Switch off the gas. Add this Oil mixture to the above batter and mix well. (Note: You can use any vegetables of your choice like, Grated Bottle guard (It makes loaf soft from inside), Green peas, French beans (Finely chopped) )

6. Grease and Dust a Bread Pan, Add 1/8 tsp of Baking Soda in the Batter and then pour this batter on it, And Sprinkle Some Sesame Seeds on it.

 7. Sprinkle Sesame Seeds over the top of the Batter, And bake at 180'C for 30 minutes. In between time, after 20 minutes check it by piercing it with knife or a toothpick whether it is baked or not..If you need more than 30 minutes go ahead and bake it properly.

8. Then take off the pan and let it cool. Serve it!!!

I am serving it with Green Chutney (Cilantro leaves and mint leaves chutney), Flavored yogurt, Tomato ketch up..

Enjoyyyyyyyyyyyyyyyyy!!!!

Happy Cooking, Happy Baking!! :)