Pani Puri

Pani ouri is one of the most popular chaat or snack all over India. Where ever you are in India you'll definitely will come across of little carts assemblying cute little puris and a huge pot of mint-coriander water with several sides to go with. I had my first taste of pani puri in Agra, a state well known for chaat/Indian snacks during my holiday. It was awesome experience trying to putting the whole mint water soaked puri into my mouth but i guess that's the fun part. Later i had my another version of pani puri in Bangalore during my South India tour and its totally different in taste compare to my first in North India. South Indian pani puri are more to the sweet side nothing like the fiery hot North Indians love to have.

My only trauma with pani puri is whenever i see the vendor dunk the puri into the mint water as i always feel it a unhygenic practice thats the reason why i missed trying them in so many outlets. Thank goodness there are few vendors whom are very much aware of hygiene issue and care to wear plastic gloves or better still they'll simply spoon the mint water in a separate tumbler for you to spoon over your puri. I simply love the idea and that's the only way i enjoyed them from North to South India. Pani puri slowly earning popularity here in Malaysia and i could have them now whenever i want them but i still prefer to my homemade pani puri even though, there are a little effort on getting them done...end of the day, its all worth it

Ingredients

For Puri

1/4 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup semolina
Salt to taste
Pinch of soda bicarbonate
Vegetable oil for deep frying

For Filling

1 cup potato,boiled and mashed
1/2 tsp dried mint
1/2 tsp dried mango powder
1/2 tsp cumin powder
1 tsp red chilly powder
1/2 tsp coriander powder
Salt to taste

For The Mint Water

3-4 cups ice cold water
1/3 cup water
Handful of coriander leaves
Handful of mint leaves
2 green chillies
1/4 cup tamarind water
1/2' inch ginger,wash and peeled
1/4 tsp ground black peppercorns
1/3 tsp chilly powder
1/2 tsp chaat masala
1 tbsp chopped coriander leaves
1/2 tsp black salt
Sea salt to taste
1/2 tsp roasted cumin powder

For Tamarind Chutney

1/2 cup tamarind water
1/2 cup powdered jaggery
1/2 tsp chilly powder
1/4 tsp ground black peppercorns
1/2 tsp dried mango powder
1/2 tsp black salt
Sea salt to taste

Methods

For Puri

In a bowl, combine all purpose flour,wheat flour,semolina,salt and baking soda. Add water little by little to knead into a smooth dough.

Cover the bowl with clean kitchen towel and rest the dough for 20-25 minutes. Divide the dough into 4 equal sized balls. Dust a clean working surface with little flour and roll the ball using a rolling pin into a disk. Using a small sized lid or cookie cutter, cut the dough and arrange on a tray. Repeat the process with remaining dough.

Heat for in a frying pan over a high heat and gradually deep fry the prepared dough by pressing the centre and the sides of the puri using a ladle to help the puris to puff up. Fry to golden and transfer to a plate laced with kitchen towel to remove excess oil and coll the puris completely.

For Potato Filling

In a bowl, add mashed potato,dried mango powder,chilly powder,cumin powder,chopped coriander leaves,dried mint and salt. Keep aside.

For The Tamarind Chutney

In a saucepan, boil tamarind water and jaggery for 4-5 minutes. Strain the mixture. Add chilly powder,ground black peppercorn,dried mango powder,cumin powder,sea salt and black salt. Stir and boil the mixture for 2-3 minutes.

For The Mint Pani

In a blender, add 1/3 water,coriander leaves,mint leaves,green chillies,tamarind water and ginger and blend into a smooth paste.

Strain the mixture and add 4 cups of water to the mint coriander juice.  Add cumin powder,ground black peppercorns,dried mango powder,chaat masala powder,chilly powder,sea salt and black salt. Mix well till the salts dissolved. Store in fridge to chill for 30-40 minutes.


To Assembly The Pani Puri

Poke the centre of each puri with your thumb and fill with 1 teaspoon of potato filling. Dunk the puri into the coriander pani and drizzle with tamarind chutney.

Serve immediately

Notes

• The tamarind chutney can be prepared ahead and store in fridge. Stays good for 2 weeks

• Store puri in an air tight container and good up to 1 week

Mung Bean Sago Soup

Mung bean sago soup is one of the popular sweet soup or dessert in South East Asia which could be found in most Chinese or Malay dessert shops. The soup believe to have cooling effect to the body and mostly consumed on summers. This particular soup is my father's favourite and he constantly request my mom to prepare atleast two or three times in a month. Its a hassle free soup which can be prepared in jiffy and mom always cooked this delicious soup as our tea time treat. Most of the people do not add salt to the soup but i do recommend salt in this dessert as a little bit of salt goes a long way to enhance the taste. I prefer to enjoy my mung bean soup warm but it will taste even better chilled.

Ingredients

1 cup mung beans,washed and soaked for atleast 2 hours
1/2 cup sago,soaked for 30 minutes,rinsed
7 cups water
1 cup coconut milk
3/4 cup light brown sugar
3 pandan leaves,wash and knotted
Salt to taste

Methods

In a large pot,boil mung beans,water,pandan leaves and brown sugar. Reduce heat to medium and boil till the mung beans cooked.

Add sago and cook for another 4 minutes. Pour in the coconut milk and continue cooking till the sago turns translucent. Turn off heat.

Serve warm or cold

Notes

• Adjust water according to the thickness of the soup.

Prawn Masala

Prawn masala is a dish full of flavor and must have been tried by Indian housewives atleast once to serve their family and friends. Many have their own family recipes but the general recipes and ingredients are almost the same. Whenever cooking prawns or other seafood be extra careful  not to overcook as it will turn them into a rubbery texture. The marination process, enhance the flavor of this delicious prawn masala. You may use any size of prawn for this recipe but i prefer to use medium sized prawn. The prawn masala goes very well with any flavoured rice,white rice,bread or Indian rotis. I serve this tantalizing prawn masala along side prawn briyani and it was a hit.

Ingredients

To Marinate

1/2 tsp turmeric powder
1 tsp chilly powder
1/2 tsp garam masala powder
1 tbsp coriander powder
1 tsp pepper powder
1 tsp ginger garlic paste
Salt to taste

Other Ingredients

250 g prawn,deveined and washed
1/2 cup water
1 tsp ginger garlic paste
2 medium tomatoes,chopped
1 large onion,chopped
1 green chilly,slit
1 tsp coriander powder
1 tsp chilly powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 inch cinnamon stick
3 cardamom pods
1 tsp fennel seeds
3 tbsp reined oil
Salt to taste

Methods

In a bowl of prawns add all the ingredients listed under "To Marinate". Mix well and marinate for 10-15 minutes.

Heat oil in a pan and add the marinated prawns. Cook for 4-6 minutes. Transfer prawns to a plate.

Saute fennel seeds and cinnamon stick in the same pan till fragrant. Add in the curry leaves,chopped onion and green chilly. Cook for 3-5 minutes.

Add ginger garlic paste and cook for 1 minute. Add coriander powder,chilly powder,garam masala powder,turmeric powder and pepper powder. Saute for another minute.

Add in the chopped tomatoes and cook till mushy. Add water and stir. Add the prawns and stir.

Cook for another 5-6 minutes. Transfer to a serving plate.

Serve.

Sago Payasam

it's Thaipusam today, a day to celebrate the Almighty Lord Muruga thus, I'm sharing Indian dessert to celebration. A simple and easy sweets even a bachelor could whip it up without compromising on the taste. Sago payasam or sabudana kheer as the North Indian call them comes in different variations with or without saffron added. Without saffron the payasam will have its natural white colour of the milk but tastes as good as the one with saffron. Thick and light for the palate this sago payasam usually serve for special occasions or celebrations and today's post are good enough for Thaipusam celebration. Happy Thaipusam everyone.

Ingredients

1/2 sago
2 cups whole milk
4 cups water
1/2 cup sugar
2 tbsp ghee
4 cardamom pods,crushed
6-8 whole cashew nuts
8-10 raisins
Pinch of saffron

Methods

Soak saffron in 2 tbsp hot milk. Keep aside

In a frying pan, melt ghee and fry the cashew nuts till golden. Keep aside. In the same pan, fry raisins till plump and golden. Keep aside.

Fry the sago in the same pan for 2-3 minutes. Keep aside.

Boil 5 cups of water and add the fried sago. Sir occasionally to prevent the sago from clogging. Cook the sago till turns transparent.

Add sugar and stir. Add milk,soaked saffron and cardamom pods. Stir well. Simmer till the payasam slightly thickened. Add the fried cashew nuts and raisins. Stir and remove from heat.

Serve warm or cold.

Ayam Masak Merah

Ayam masak merah a signature Malaysian dish serve in Malay weddings and special occasions. The dish usually serve along side of nasi minyak or tomato rice and complement both rice wonderfully. Its a complex dish as its a nearest cousin of chicken sambal or spicy chicken gravy. Don't be scared with the fiery red colur ayam masak merah is a tomato based gravy with a balance of tanginess,mild and full of flavor. I serve the ayam masak merah with tomato rice and stir fry vegetable for our Sunday lunch and kids love the combination of the dishes served.

Ingredients

To Marinate

1 kg whole chicken,cut into pieces
1 tsp turmeric powder
1 tsp salt
Vegetable oil

To Grind

10 pcs almond,soaked in hot water and remove skin
2'inch ginger,skinned
12 shallots,peeled
5 cloves garlic,peeled
1 tsp cumin powder
2 tbsp coriander powder
4 tbsp chilly paste
1/2 cup water

Other Ingredients

1/3 cup green peas
3 tomato,sliced
3 tbsp tomato paste
4 red chilly,halved
1 stalk lemon grass,bruised
2 pcs pandan leaves,wash and knot
1 cup evaporated milk
1/3 cup chilli sauce
2 star anise
1'inch cinnamon stick
3 cloves
2 cardamom pods
4 tbsp vegetable oil
Salt to taste
Sugar to taste

Methods

Wash and clean the chicken. Add all the ingredients listed under "To Marinate" and et it sit for 15-20 minutes.

Heat oil in a wok and deep fry the chicken pieces till 3/4 cooked. Keep aside.

In a blender, grind all the ingredients listed under "To Grind". Grind into a smooth paste.

Heat oil in a wok and saute cinnamon stick,cardamom pods,star anise,cloves,pandan leaves and lemon grass.

Add the ground spices and saute till the raw smell leaves. Add chilly sauce,tomato paste and tomatoes cook till oil emerges.

Add the chicken pieces and reduce heat to medium-low. Simmer until the gravy thickens. Add halved chilly,green peas and evaporated milk. Season with salt and sugar.

Cook till chicken fully cook and tender. Remove from heat.

Serve with flavoured rice.

Pistachio Baklava Flowers

This is not the first time I'm baking baklava, as far as i could remember i them 3-4 times before. As i always have phyllo pastry in y freezer. baking baklava is not an issue what more with the assorted nuts nestling in my pantry. The kids are fond of pistachio and this is my 2nd time baking pistachio baklava but in a very different shape instead. Eventhough, the look of this baklava might seems crucial but believe me its very easy to make. Just be extra cautious in shaping them but by following the steps given, you could make them much better than mine after a few practice (that's how i did mine with some fail attempts and more practice with the shape). Goodluck peeps and happy baking

Ingredients

1 package frozen phyllo pastry, thawed
1/2 cup melted butter (for brushing)


For Filling

2 cups coarsely chopped pistachio
1/4 sugar
1 tsp cinnamon powder


For the Syrup

3/4 sugar
3/4 water
3/4 honey
2 tbsp orange blossoms water
2 cloves


Methods:

In a large bowl, mix together chopped pistachio,sugar,cinnamon powder.

Clear the large space of your working kitchen counter and make sure the melted butter, the filling is nearby you. You have to work fast as the phyllo pastry tends to dry off quickly

Unwrap the phyllo sheets and carefully unroll onto the assembly surface. Keep the remaining dough covered with damp towel

Trim the sheets of phyllo to fit a mini muffin tray holes. Brush the bottom and sides of the muffin tin with melted butter, lay down a sheet of phyllo and brush with melted butter. Place another sheet of phyllo and brush with melted butter and repeat the step for 4 phyllo sheets. Place 1 tsp the fillings on top of the phyllo.  Bring all the 4 edges to the center to form a shape of a flower making sure to leave a little space in the center (do not fully closed the edges together). Brush with generous amount of melted butter 

Position the rack in the middle of the oven and place the baking position the rack in the middle of the oven and place the baking pan. Bake in 180' C or 350' F  for 45-50 minutes till golden brown. 

Meanwhile, prepare the sugar syrup by boiling sugar,honey,water and cloves over a medium heat for 10-15 minutes. Remove from heat and add the orange blossoms water.

Pour the syrup over the warm baklava and let it soak completely for an hour. 


Notes:

• Phyllo pastry tend to dry up fast. Always damp a kitchen towel and lay it over the unused phyllo.

• Brush a generous amount of melted butter over a each layer of phyllo before baking to avoid it from breaking  while baking.

• Orange blossoms water can be purchased from any of middle eastern sundry shops. You can substitute rose water with orange blossoms water

Idli-Indian Rice Cake

Making a soft idli is a dream for many housewives which let many women out there in trauma. There's nothing worst than serving rock hard idli for family or friends. Today, i'm sharing recipe for a soft and spongy idli. It's a fail proof idli batter recepi i learnt from my mom and everytime i make idli at home the recipe yields pillowy soft idli. As much as the batter is important for a soft idli, the steaming time are crucial too. Do not over steam the idli..the ideal steaming time should be 6-7 minutes. As we Indian called "malligai poo idli" aka as soft as jasmine flower idli and this recepi proof to be one. Do give it a try and serve with sambar and chutney.

Ingredients

1 cup idli rice
1/2 cup poha/flattened rice/aval
1/2 cup parboiled rice
1/2 cup white urad dhal
1/2 tsp fenugreek seeds
1 tsp salt

Methods

Wash and soak the par boiled rice,urad dhal,and fenugreek seeds overnight. Soak poha for 8-10 minutes.

Grind the parboiled rice,urad dhal and fenugreek seeds with a cup of water to a slightly coarse paste.  Keep aside.

Grind the poha  with 1/2 cup into a smooth paste . Add the poha paste into the urad dhal mixture and mix till combine.

 Season with salt.. Mix well and cover the pan with lid and let it ferment overnight or at least 8 hours.

Lightly grease idli mould with ghee and pour in the batter. Steam the idli for  6-7 minutes. Remove from steamer and leave it to cool for 3-4 minutes before removing the idli frojm the mould.

Repeat the process with remaining batter.

Serve with sambar and chutney

Notes

• Do not add too much water, the batter should be thick and not too thin
• Use a deep bottom vessel to ferment the batter to avoid the batter from over spilling during fermentation process.